Peanut Butter Banana Cookies

Tooth-achingly sweet! I halved the white sugar and switched in 1/2 c. of whole wheat for the regular flour, and it was STILL too sweet for my taste. My toddler was crazy for them, even with the whole wheat flour and reduced sugar.<br/>Even though the dough seemed really wet, it didn't spread at all, but puffed like crazy. For my next batch I'm going to cut the white sugar entirely and add some dark chocolate chips. It seems like it could be an awesome recipe, just needs some tweaking.

love this recipe! i modified it a bit by adding 1 tsp of vanilla and 1 cup of mini chocolate chips. i'm happy that there is no butter in this recipe. i've been trying to eat a little healthier, but still have cravings for something sweet. this recipe definitely didn't feel like a compromise to my diet. also, i used organic PB. will definitely make these again.

Great texture with an intense banana flavor. I treated these like regular peanut butter cookies and pressed them down with a fork. They don't spread much, so I'm glad I did! Next time, I will throw in some chocolate chips.

These are so yummy! I added a little bit more of both the peanut butter and banana for more flavor. This doesnt spread out so make sure it is pressed a bit down as you put it on the cookie sheet. So delicious - will make again!

These were really good. I like peanut butter, so I added an extra tablespoon of it. I also used Splenda instead of granulated sugar. They turned out great.