These cookies are basically goodness in cookie form.
Those of you who enjoy eating healthy, but also occasionally like to have something sweet- these Banana Peanut Butter Chocolate Chip Cookies are for you. They are AMAZING. They are the perfect solution for Jon’s sweet tooth, for my love for anything with chocolate and peanut butter, and for both of our goal to eat mostly healthy. Really, they’re almost too good to be true.
These cookies are gluten free, (they can be) vegan, and they have no flour, eggs, or butter in them. I was delighted to find the recipe because while I love something sweet here and there, a lot of dessert doesn’t sit well with me since gluten can be tricky for my digestive system to handle.
Gluten-Free Banana Peanut Butter Chocolate Chip Cookies
Makes: 2 1/2 dozen cookies (at least) Prep time: about 15 minutes
Cook time: 12-14 minutes
Ingredients: 3 large, very ripe bananas*
1/2 cup of creamy peanut butter slightly warmed**
1 Tablespoon of coconut oil, slightly warmed
2 Tablespoons of honey or agave nectar***
1 Teaspoon of vanilla extract
2 1/2 cups of gluten-free oats
1 teaspoon baking powder
1 teaspoon of ground cinnamon
1/4 teaspoon of sea salt
3/4 cups of chocolate chips****
* peeled, obviously
** I prefer the natural kind… no hydrogenated oil for me!
*** If you’d like the cookies to be vegan, use the agave nectar
**** You could substitute these for vegan chocolate chips. Or if you’re not a chocolate fan, you could use dried fruit, which give them more a granola bar feel.
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. (If you happen to have parchment paper. I did not, and they turned out fine.)
In a large bowl, mash the ripe bananas with a fork. Stir in the peanut butter, coconut oil, honey/agave, and vanilla extract. Mix until smooth.
In a separate medium bowl, stir together the dry ingredients: oats, baking powder, cinnamon, and salt.
Add dry ingredients to wet ingredients and stir until combined. Then add the chocolate chips!
Drop spoonfuls of dough onto prepared baking sheet.
Bake for 12-14 minutes or until the cookies look set. Let cool for 2 minutes before transferring to a cooling rack. (If you happen to have a cooling rack… which I do not.)
Then, you may eat them right away… BUT I like them better frozen. I advise you to freeze them, and then reward yourself for delaying gratification and eat them to your heart’s content.
And then because you’ll have so many frozen, amazing, semi-healthy cookies, bring some to work and share with your co-workers. They’ll love you.
I originally got this recipe from Maria and Josh’s blog- Two Peas & Their Pod. They are the master chef creative geniuses behind the goodness in cookie in form.
After you try these magic little cookies- let me know what you think! I bet you’ll love them as much as I do!