Gluten-Free Vegan Banana Peanut Butter Chocolate Chip (raisin) Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 38
Ingredients
3 large, very ripe bananas, peeled1/2 cup creamy all-natural peanut butter1 tablespoon coconut oil, slightly warmed, but not melted2 tablespoons agave nectar or honey (calculations use honey)1 teaspoon vanilla extract2 1/2 cups gluten-free oats1 teaspoon baking powder1/4 teaspoon ground cinnamon1/4 teaspoon sea salt3/4 cup vegan chocolate chips (I used golden raisins instead)
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
2. In a large bowl, mash the ripe bananas with a fork. Stir in the peanut butter, coconut oil, agave, and vanilla extract. Mix until smooth.
3. In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips.
4. Drop spoonfuls of dough onto prepared baking sheet. Bake for 12-14 minutes or until cookies are set. Let cool on baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
Note-If you don't need the cookies to be vegan, you can use honey instead of agave nectar and regular chocolate chips. I love these cookies eaten right out of the freezer.
Source: https://www.twopeasandtheirpod.com/gluten-free-vegan-banana-peanut-butter-chocolate-chip-cookies/
Serving Size: Makes 38 using small cookie scoop
Number of Servings: 38
Recipe submitted by SparkPeople user JESSLYN73.
2. In a large bowl, mash the ripe bananas with a fork. Stir in the peanut butter, coconut oil, agave, and vanilla extract. Mix until smooth.
3. In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips.
4. Drop spoonfuls of dough onto prepared baking sheet. Bake for 12-14 minutes or until cookies are set. Let cool on baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
Note-If you don't need the cookies to be vegan, you can use honey instead of agave nectar and regular chocolate chips. I love these cookies eaten right out of the freezer.
Source: https://www.twopeasandtheirpod.com/gluten-free-vegan-banana-peanut-butter-chocolate-chip-cookies/
Serving Size: Makes 38 using small cookie scoop
Number of Servings: 38
Recipe submitted by SparkPeople user JESSLYN73.
Nutritional Info Amount Per Serving
- Calories: 66.4
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 28.8 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.2 g
- Protein: 1.7 g
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