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

1. Preheat oven to 350 degrees.
2. Mix together maple syrup/agave nectar, brown sugar, canola oil, peanut butter/soy butter, mashed bananas, and vanilla.
3. Add the flour and salt. Mix to combine.
4. Stir in chocolate chips.
5. Roll dough into teaspoon sized balls and place on baking pan.
6. Press down on the balls of dough with a fork.
7. Bake for 15- 20 minutes.
8. Makes 2 dozen cookies.



9. 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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