This recipe started as my attempt to make Yeah…Imma Eat That’s Fluffy Peanut Butter Banana Chocolate Chip Cookies, and turned into something slightly different. I give you Chocolate Peanut Butter Banana Cookies. A healthy cookie that has a lot of chocolate and peanut butter flavor, with a slight banana taste.
When I tried making Yeah…Imma Eat That’s recipe I made it a little bit healthier by reducing the peanut butter, adding another banana, and using coconut oil instead of butter (and less of it). Then of course my chocolate chips completed melted from the heated banana and it turned into a chocolate cookie instead of a cookie with chocolate chips. I’m not mad.
These soft cookies are gluten free, vegan and healthy! I am always thinking of ways to make a recipe even healthier, and I think next time I could cut out the brown sugar, or at least reduce it, since there is already sugar in the chocolate chips and the bananas. But these cookies are not overwhelmingly sweet. I have been eating them as my midmorning snack this week.
I buy lots of bananas and freeze most of them when they get ripe to use in smoothies and banana soft serve, but I’m always looking for baked goods or other desserts to use them in as well. This is going to be another one of my go to recipes, in addition to my Peanut Butter, Banana and Cacao Nib Cookies.
Chocolate Peanut Butter Banana Cookies
Makes 16 cookies.
Recipe adapted from Yeah…Imma Eat That.
1 cup oat flour, gluten free optional
2 tablespoons ground flaxseed
¼ cup brown sugar
¼ cup natural peanut butter
¼ cup chocolate chips
2 tablespoons coconut oil
2 teaspoons pure vanilla extract
1 and ½ teaspoons baking powder
½ teaspoon salt
2 ripe bananas, mashed
Peanut Butter Sauce
2 tablespoons natural peanut butter
1 teaspoon coconut oil
1 teaspoon agave syrup
- Preheat oven to 350 degrees F. Grease a cookie sheet.
- Add all ingredients except bananas to a medium sized bowl and stir to combine.
- In a small glass bowl, microwave mashed bananas for about 15-30 minutes until they are melted and hot.
- Add bananas to the rest of the ingredients and stir to combine. Your chocolate chips should melt.
- Spoon cookies onto cookie sheet, making 16 cookies.
- Cook for 15-20 minutes, or until the edges of the cookies start to brown. The cookies will look undercooked but they will firm up once they cool.
- If you are making the peanut butter sauce, add all ingredients to a food processor and process until combines. Drizzle on the cookies.
- Keep cookies in an airtight container for up to five days or slightly longer in the fridge.
Nutritional Information (without peanut butter sauce)
Serving Size: 1 cookie Calories: 128 Fat: 6.2 g Carbohydrates: 15.9 g Fiber: 2 g Sugar: 7.9 g Protein: 2.7 g