Peanut Butter Banana Chocolate Chip Cookies

Peanut Butter Banana Chocolate Chip Cookies | grain-free, gluten-free, egg-free, dairy-free, refined sugar-free | RaiasRecipes.comThese Peanut Butter Banana Chocolate Chip Cookies were some of the first gluten-free cookies I ever made, and they have definitely remained a favorite over the past years. Almost every time I make cookies my gluten-loving husband asks, “Are you making those peanut butter and banana ones?” That’s how good they are.
Peanut Butter Banana Chocolate Chip Cookies | grain-free, gluten-free, egg-free, dairy-free, refined sugar-free | RaiasRecipes.comBut not only are they good, they’re super easy. ‘Cause friends, if it isn’t easy, I’m probably not making it. 😉
Peanut Butter Banana Chocolate Chip Cookies | grain-free, gluten-free, egg-free, dairy-free, refined sugar-free | RaiasRecipes.comNot into peanut butter? No worries, you can sub any nut butter you like – even sunbutter would probably work!
Not into garbanzo bean flour? No problem. You can pretty much use any gluten-free flour you have on hand. 
 
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra, but I will earn a small percentage that will go to help support and maintain this site and its free content. Thanks! 😉

Peanut Butter Banana Cookies
Grain, Gluten, Egg, Dairy & Refined Sugar Free
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Ingredients
  1. 2 c. peanut butter (or some other nut butter)
  2. 2 bananas
  3. 1/2 c. honey
  4. 1/3 c. gluten-free flour (brown rice, buckwheat, sorghum, or garbanzo bean work fine)
  5. 2 T. arrowroot powder or tapioca flour
  6. 1 t. baking soda
  7. 1/2 t. baking powder
  8. 1 1/2 t. vanilla extract (I like to make my own)
  9. 1 1/2 c. dairy-free chocolate chips (I like these)
Instructions
  1. Preheat oven to 350.
  2. In a large bowl, combine all ingredients until well mixed (I use my Kitchen Aid).
  3. Stir in chocolate chips.
  4. Using a tablespoon or a small ice cream scoop, scoop out 1 inch balls and place on a greased or parchment-lined cookie sheet.
  5. Bake for 10-12 minutes, or until cookies begin to brown on top. They will appear to not be cooked through, but don't worry - they're done!
Notes
  1. Depending on the thickness of your peanut butter and honey, the cookie dough may seem a little drippy. If this happens, just round the dough into a ball and dump out the excess oil that forms in the bottom of the bowl.
Raias Recipes http://raiasrecipes.com/
{This recipe is linked to Allergy-Free Lunchbox Love, Gluten Free Fridays, Let’s Get RealSweet Treats Thursday, The 2011 Gluten-Free Cookie Swap and The Ultimate Recipe Swap: Crowd Pleasing Recipes.}
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