These 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.
But not only are they good, they’re super easy. ‘Cause friends, if it isn’t easy, I’m probably not making it. 😉
Not 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.
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Peanut Butter Banana Cookies
Grain, Gluten, Egg, Dairy & Refined Sugar Free
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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.
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