Step 1

Preheat oven to 350°F. Line a large baking sheet with parchment paper.

Step 2

In a medium bowl, combine peanut butter and banana puree. Stir together with a spatula until banana is completely incorporated into the peanut butter. The mixture should thicken as you mix and you should be able to form a cookie dough with the mixture.

Step 3

Using a 1 tbsp measuring spoon, scoop out cookie dough. Use another spoon to help you release the cookie dough onto prepared baking sheet.

Step 4

Use the palm of your hand to flatten dough balls into thick round disks about 1/4 inch thick. If your disks are not perfectly round, you can use your hands to shape them as needed. If desired, add criss cross pattern to surface of cookies using the back of a fork. I did this for the version using 3 tbsp of banana but not for the version using 4 tbsp of banana because the dough was more wet and sticky.

Step 5

Bake cookies for about 12-13 minutes or until cookies are puffed up and the tops of the cookie are a golden brown. If you aren't sure if your cookies are done, you can also test one (only test one because the cookies are quite fragile) by trying to gently slide it from its space on the parchment paper. It should slide easily. If it leaves crumbs stuck to the botom of the parchment paper then it is not finished baking. Let cookies remain on baking sheet until fully cooled to let them set properly.