Gluten-Free Banana Peanut Butter Chocolate Chip Cookies


Recipe adapted from Two Peas and Their Pod blog for Glue-Free Began Banana Peanut Butter chocolate Chip Cookies:

These cookies are delicious! I have made them 5 times and everyone always loves the cookies and the non-guilty feeling. Eating them on the day they are baked is best. Then, I put them in the freezer. They are delicious frozen .

3 ripe bananas, mashed
1/2 cup creamy peanut butter
1 T. coconut oil, softened
1 1/2 T. sugar
1 t. vanilla
2 1/2 cups gluten-free oats
1 t. baking powder
1/4 t. cinnamon
1/4 t. kosher salt
3/4 cup chocolate chips
optional: 1/2 cup coconut, 1/2 cup chopped walnuts, 1 t. flax

In a large bowl, combine peanut butter, bananas, sugar, coconut oil, and vanilla. In a separate bowl, combine the dry ingredients. Pour into banana mixture. Stir in chocolate chips. Spoon out dough onto a cookie sheet covered with parchment paper or well-greased. Bake at 350 degrees for about 12 minutes. Let cool and enjoy. Remember, to freeze after a day. They taste so good from the freezer and they aren’t great when left out for a few days.


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