Nana Butter Cookies

Lorah Hodges


Some of my fondest memories growing up were staying at my great-grandmother's house in Barnsdall, OK. We did a lot together, but the majority of it centered around the kitchen. I never liked peanut butter when I was young, but I would never turn down one of her peanut butter cookies! With their little crisscross pattern on top, they always bring her back to mind.

This is my "re-work" of her recipe to make it gluten-free and healthier. I used MaraNatha Banana Peanut Butter, Let's Do Organic Green Banana Flour and Better Body Foods Coconut Palm Sugar.



☆☆☆☆☆ 0 votes

5 to 6 dozen cookies
1 Hr 30 Min
8 Min


  • 1 3/4 c
    green banana flour
  • 1 1/2 tsp
    baking soda
  • 1 c
    salted butter, softened
  • 1 c
    brown sugar, firmly packed
  • 1 c
    coconut sugar
  • 2 large
  • 1 c
    creamy banana peanut butter
  • 1/2
    ripe banana
  • 2 tsp

How to Make Nana Butter Cookies


  1. In a bowl, sift together the green banana flour and baking soda. Note: the banana flour is smokey/dusty. Set bowl aside. In a separate bowl; mix the butter and sugars, then add the eggs and beat well.
  2. Add the banana peanut butter, 1/2 banana and vanilla and beat until smooth and fluffy. Gently, add the flour mixture little by little into the creamed mixture and mix until thoroughly combined.

    Chill the dough for at least an hour.
  3. Preheat oven to 375 degrees. Line the baking sheets with parchment paper.
  4. Roll the chilled dough into 1 inch balls and place on the lined baking sheets. Dip the tines of a fork in flour and flatten each ball with the fork, making a crisscross pattern on each.
  5. Bake for 8 - 10 minutes. Remove from the oven, after a minute or 2, transfer to a wire rack to cool completely.

Printable Recipe Card

About Nana Butter Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Gluten-Free

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