Hi Zesty readers, Megan here from Megan’s Munchies here to share with you another great sweet treat.
While Zesty is off sunning in beautiful Jamaica, I thought I would share one of my favorite cookie recipes with you. Peanut butter and banana sandwiches were a big favorite of mine when I was younger. These peanut butter and banana chocolate chip cookies remind me of the comforting taste of those sandwiches with a little extra chocolate kick.
Everything is better with a little chocolate…right? This recipe is adaptable to several diets. For those with dietary allergies, these cookies have no dairy if you use dairy free chocolate chips from Enjoy Life. For those allergic to peanuts, soy nut butter can be used. I use oat flour when I make these, and they come out very soft and chewy.
If you want a crisper cookie you can use all purpose flour. These cookies are amazing when eaten warm! Enjoy!
Ingredients
- ¼ Cup maple syrup or agave nectar
- ¼ Cup brown sugar
- ¼ Cup canola oil
- ¼ Cup mashed bananas
- ½ Cup peanut butter or soy butter
- 1 Teaspoon vanilla extract
- A pinch of salt
- 1 Cup oat flour
- ¼ Cup mini chocolate chips
Method
- Preheat oven to 350 degrees.
- Mix together maple syrup/agave nectar, brown sugar, canola oil, peanut butter/soy butter, mashed bananas, and vanilla.
- Add the flour and salt. Mix to combine.
- Stir in chocolate chips.
- Roll dough into teaspoon sized balls and place on baking pan.
- Press down on the balls of dough with a fork.
- Bake for 15- 20 minutes.
- Makes 2 dozen cookies.
- ENJOY!
If you enjoyed this recipe pay Megan a visit over at her blog. If you like desserts, you will find tons of great dessert and cookie recipes for all your cravings! Thanks again Megan for a great post.
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Whether it is about recipes, food techniques, food tips, or meal suggestions in a rush - this is your one stop food shop. When I was sitting at home - I always wanted to write a blog and help people in everyday life come up with innovative and different approaches to food. So here it is - released for all to see - I hope you enjoy!
yum!! Megan= baking genius
I like the idea of mini chocolate chips, a little goes a long way with those little guys
Another one for the recipe file! All of Megan’s goodies are always so delicious-looking. I can’t wait to try these. Great guest post!
oh Megan – what a great cookie recipe to use oat flour! how cool
Those sound fantastic!! Great way to use my soy butter
Thanks for the guest recipe!!
I want cookies now! Great guest recipe.
I never thought of adding bananas to choco-chip cookies- what a fabulous idea! I LOVE bananas! I definitely have to bookmark this recipe! Thanks for the post!
Considering how healthy those are, I’m surprised they look just look classic chocolate chip cookies. I’m saving this one.
Hi everybody, it is I, your vanilla bean zealot. I have come to tell you to try real vanilla instead of extract. It is the difference between fresh and canned. Really. I use an online called Juliet Mae Spices, that has some yummy gooey vanilla beans and vanilla sugar, (with a whole bean inside). They tell you how to substitute real extract, it is easy, and makes a real taste difference. Try REAL VANILLA!
I’ve got to try making these. They look delicious.
great receipe, yummmy
Love cookies, any kind, just call me the cookie monster…LOL. You have awesome recipes here, thank you for sharing.
these cookies look nice and tasty, i will give it go
These look delish and I love that you suggest agave nectar. I use it all the time in place of syrup on pancakes.
These were wonderful! To make them a little more healthy, i used 60% dark chocolate,added 3/4 cup oats, whole wheat flour, agave nectar and replaced the oil with the same amount of no sugar added applesauce. The kids had no idea they were good for you