I’m always looking for recipes that I can make gluten-free for Robby and this is one of those recipes that simply by changing the flour to a gluten-free flour he was able to enjoy. He really liked these cookies and I did too and I don’t need to be gluten-free! So make this either way. This is one of those cookies that each of the flavors really shines, the banana came through just as much as those sweet chips!
INGREDIENTS
2 cups all-purpose flour or Bob’s Red Mill One to One gluten-free flour
1 teaspoon baking soda
1 Tablespoon cornstarch
1/2 teaspoon salt
1/2 cup unsalted, room temperature, butter
2 medium ripe bananas, peeled and mashed
1 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup chocolate chips
1 cup peanut butter chips
DIRECTIONS
Whisk together the flour, baking soda, cornstarch, and salt in a medium bowl and set aside.
Cream the butter, banana, and sugars together until well combined. Add the vanilla extract and mix until combined. Stir in the flour mixture, just until combined. Stir in the chocolate and peanut butter chips. Cover and refrigerate the dough for at least 30 minutes.
Preheat your oven to 375 degrees, spray two baking sheets with baking non-stick spray. Using a scoop or a spoon drop cookie dough (about 2 Tablespoons) onto the baking sheets and bake for 10-12 minutes, just when they start to turn a light golden brown on the top. Cool cookies on a baking rack and store in an airtight container.
Enjoy!
this recipe was found at www.momontimeout.com
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