Flourless Peanut Butter and Banana Chocolate Chip Cookies (Gluten Free, Dairy Free)
Author: Kelly
Serves: 16 cookies
Ingredients
- 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
Instructions
- 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!
Notes
Appearance will Vary: This is an all natural cookie 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 and type of egg. Altitude can also play into the results. Please read through the comments to see about frequently asked questions and troubleshooting.
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.
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.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2013/06/flourless-peanut-butter-and-banana.html