|Gluten Free Banana Peanut Butter Chippers|
These gluten free Banana Peanut Butter Chocolate Chip Cookies are my answer for utilizing overripe bananas when you’re tired of making banana bread or muffins. They’re also a nice change from the usual chocolate chip cookies you probably make all the time. These little beauties have a cake-like consistency with the flavors of peanut butter, chocolate and banana all rolled into one.
I like the fact that the sweet bananas allow you to cut down on the amounts of sugar and butter you might normally need to get a cookie with this texture. The only problem with these cookies is the fact that they look like regular chocolate chips. Likewise, the banana peanut butter flavor and cake-like texture is a bit of a shock if you’re expecting a regular tasting chewy chocolate chip cookie.
OK, now you're probably wondering why I felt the need for such an explicit warning. Let's talk about my own experience with theses tasty treats. You see, I made these while my daughter was at school. When she got home she grabbed one from the baking rack, took a quick bite, and gave me an icy stare before demanding an explanation as to why her chocolate chip cookies suddenly tasted like bananas. But once the shock wore off, she became a quick fan of these little guys.
Banana Peanut Butter Chocolate Chip Cookies
Prep time: 10 min
Bake time: 12-14 min
- ¾ cup brown sugar
- 5 tbsp butter, well softened
- ½ cup peanut butter
- 1 tsp vanilla extract
- 1 ripe banana, well mashed
- 1 egg
- 1 ½ cups gluten free Bisquick
- 1 cup semisweet chocolate chips
- 2/3 cup peanuts, chopped
- Preheat the oven to 350°F (or 175 °C)
- In a large bowl cream together the butter, brown sugar, peanut butter and vanilla until well blended.
- Add the mashed banana and egg then mix until well combined.
- Stir in the gluten free Bisquick and mix until the wet and dry ingredients are thoroughly incorporated.
- Stir in the chocolate chips and peanuts until they are evenly dispersed throughout the cookie dough.
- Drop the dough by rounded tablespoonfuls onto an ungreased baking sheet and bake them for 12 to 14 minutes or until the edges are lightly browned.
- Cool the cookies on the baking sheet for a minute before removing them with a spatula onto a baking rack to cool completely before serving.
Notes: If you’re not following a gluten free diet you can substitute the gluten free bisquick with 1 ½ flour, ¾ tsp baking powder, ½ tsp baking soda and ½ tsp salt.