An early favorite.
Way back when I first went gluten-free, there were only a few things that I new I really needed to know how to make. Namely pancakes (a breakfast, lunch, and dinner essential), banana bread, and of course, a good cookie.
These cookies were some of the first gluten-free cookies I ever made, and they have definitely remained a favorite over the years. Almost every time I make cookies of any kind my gluten-loving husband asks, “Are you making those peanut butter and banana ones?”
That’s how good they are.
Two for the price of one.
Allergy friendly subs.
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- 2 c. peanut butter (or some other nut butter)
- 2 bananas
- 1/2 c. honey
- 1/3 c. gluten-free flour (brown rice, buckwheat, sorghum, or garbanzo bean work fine)
- 2 T. arrowroot powder or tapioca flour
- 1 t. baking soda
- 1/2 t. baking powder
- 1 1/2 t. vanilla extract (I like to make my own)
- 1 1/2 c. dairy-free chocolate chips (I like these)
- Preheat oven to 350.
- In a large bowl, combine all ingredients until well mixed (I use my Kitchen Aid).
- Stir in chocolate chips.
- Using a tablespoon or a small ice cream scoop, scoop out 1 inch balls and place on a greased or parchment-lined cookie sheet.
- 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!
- 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.
Looking for more easy treats? Check these out…