These cookies are delectable! Using a banana instead of an egg makes the scrumptious cookie dough safe to eat. The baked cookies also taste amazing - moist, peanut buttery and chocolaty, with only a small hint of banana flavor. The cookie dough freezes well so you can enjoy cookie dough anytime or quickly bake a batch of warm cookies.
Flourless Peanut Butter Chocolate Chip Cookies
Ingredients:
·1 ¼ cup peanut butter
·¾ cup brown sugar
·1 medium banana, mashed
·1 tsp baking soda
·1 tsp vanilla extract
·½ cup semi-sweet chocolate chips
Directions:
Preheat oven to 350. Line two cookie sheets with parchment paper or non-stick baking mats. In a medium bowl, combine all ingredients with an electric mixer; fold in chocolate chips. Roll into small balls and bake for 10-12 minutes.
Yield: Makes 24 cookies (if you can resist eating a good portion of the cookie dough!)
I've also shared this recipe on: Slightly Indulgent Tuesdays
These sound delish! I printed the recipe!
ReplyDeleteOh yum. I love peanut butter cookies. Did you use natural peanut butter or the mixed stuff?
ReplyDeleteI use whatever peanut butter I have in the house, which is either Jif Natural, Skippy Natural, or an Organic brand.
ReplyDeleteHave ya tried the recipe of 1 cup peanut butter, 1 cup sugar, and a 1 egg. Bake 10 mins in a 350 oven...really good!
ReplyDeleteLove your blog!
Thanks, Pam! I do also like that easy to remember recipe (http://asgoodasgluten.blogspot.com/2010/10/gf-easy-peanut-butter-cookies.html). This one is my new favorite, since it doesn't use eggs and I can eat the raw cookie dough! :)
ReplyDeleteThese sound amazing! I'm so making them tonight! :-)
ReplyDelete