These cookies are probably the most unusual love bites I’ve ever made.
Unusual, in part, because they are not only grain free but also flour free – no dehydrated chickpeas or coconuts here! But what amazes me most is that despite their lack of flour, baking soda/powder, butter and refined sugars, they turn out as though they were… yes, almost a customary cookie, with such a yummy flavor!
Are they edible you ask?
Well, if my teenage sons are anything to go by, that would be a big yes with another batch please mom!
The inspiration for this recipe comes from my friend Eva over at Kitchen Inspirations. As soon as I laid eyes on her Gluten Free Peanut Butter Cookies, I was transfixed and couldn’t stop thinking about them…
Friends, thank you all for your feedback on these cookies! Please read through the comments section below to see if your questions are addressed, it might help troubleshoot for your next batch. Please keep in mind that these are all natural cookies without traditional binding and leavening agents; results will vary depending, among other things, on the brand of nut butter used as well as the size/type of egg. Altitude can also play into the results. I’ve made these cookies over a dozen times now and each time, they turn out slightly differently. Sometimes puffy and airy (very light weight almost as light as meringue but with a lovely pb/banana flavor). Other times, they are slightly more dense and chewy — it’s difficult to know exactly what accounts for the difference. Try the experiment in your own labs and see what happens!
- 1 cup all natural smooth peanut butter or almond butter -- make sure you have fully stirred the nut butter (the oil naturally separates from the ground nuts and needs to be smoothly integrated) -- this will assist in avoiding oily runoff
- 1 large ripe banana - make sure it is fresh and not frozen
- 2 tsp vanilla extract
- 1 egg
- 3 Tbsp pure maple syrup or honey
- ½ cup quality dark chocolate chips, plus a few more for topping
- Heat oven to 325 F.
- Using a simple hand mixer/blender, mix together peanut butter, banana and vanilla until relatively smooth (you don't want to pulverize into soup, little banana lumps are good).
- Add egg and maple syrup or honey, mixing just to combine.
- Mix in dark chocolate chips by hand with the help of a spatula or wooden spoon.
- Place mixture in fridge for about 20 minutes or until firmed up slightly.
- On a parchment lined baking sheet, drop peanut butter cookies by rounded tablespoons allowing room between the cookies (they will expand and puff up somewhat). Add another chip or two to the top of each cookie, if you like.
- Place cookies in oven and bake for 15 - 20 minutes until the undersides are lightly brown and the exterior is just firm to the touch.
- Remove from oven and allow cookies to cool on a rack for a few minutes before enjoying!
Bake at Once: This cookie batter is best prepared all at once. Even if you don't plan on eating 16 cookies, I recommend using all the batter and freezing or reserving the baked cookies for later use rather than saving half the batter as it does not age well (the banana tends to oxidize as all natural/real foods do!).
The Nut Butter: You can use any nut butter of choice in this recipe, I have found peanut and almond to be the fan favorites here.
Hand Mixer: You don't need a blender/food processor for this recipe. I use a simple hand mixer that I've had kicking around for years - still works great.