Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies
Total Time
45 mins
Prep Time
15 mins
Cook Time
12 mins
Rating
4.77 out of 5 stars
(13)
Ingredients
24
- 3 large very ripe bananas, peeled
- 1/2 cup creamy all-natural peanut butter
- 1 tablespoon coconut oil, slightly warmed, but not melted
- 2 tablespoons agave nectar or maple syrup
- 1 teaspoon vanilla extract
- 2 1/2 cups gluten-free oats
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup vegan chocolate chips
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
Step 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.
Step 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.
Step 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.
Step 5
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.
Step 6
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Chef's notes
These cookies are thick, chewy, and full of flavor!
They are not overly sweet, making them a nice treat without too much sugar.
The cookies are great out of the oven, but even better the next day.
They can be stored in the freezer for a frozen treat.
