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.
Chocolate chip peanut butter banana cookies.
Looking for more easy treats? Check these out…
- Perfectly Easy Coconut Flour Brownies
- 3-Ingredient Strawberry Granita
- Dark Chocolate Banana Coconut Cookies
- 2-Ingredient Mango Nice Cream
- Paleo Salted Walnut Butter Blondies
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. Thanks!
Chocolate Chip Peanut Butter Banana Cookies
Grain, Gluten, Egg, Dairy & Refined Sugar Free.
- 2 cups peanut butter (or some other nut butter)
- 2 bananas
- 1/2 cup honey
- 1/3 cup gluten-free flour (brown rice, buckwheat, or sorghum)
- 2 tablespoons arrowroot powder or tapioca flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons vanilla extract (I like to make my own)
- 1 1/2 cups dairy-free chocolate chips (I like to use my own homemade dairy-free chocolate chunks)
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.
Thanks for coming to the party! I can't wait to try these cookies… and I LOVE the design of your blog 🙂
Lisa @ Allergy Free Vintage Cookery
Thanks Lisa! I'm glad you like the blog, my husband does webdesign, so he helped me. And I hope you like the cookies – they are my family's favorite! 🙂
these sound great – going to try them – I, too, think your blog looks great
Thanks so much for sharing this Raia! Love your blog and your wonderful recipes, I’ve made many of them! This is a new favorite. I subbed almond butter for the pb and turbinado sugar for the honey since my almond butter is thin. Delicious, baked or not! And so easy to boot! 😀
So glad you enjoyed them, Kelley! Thanks so much for stopping by and letting me know. 🙂
So….I had to feature these PB Banana Cookies on Savoring Saturdays this week. There were so many yummy back-to-school snacks.
Haha. Thanks, Brianna! 🙂
I don’t have tapioca or arrowroot powder, do I need them?! Or can I sub corn starch as a thickener?
You can either use a few tablespoons of gluten-free flour, or cornstarch. 🙂