Without further a-do!
Found this recipe a few weeks ago, and I was like wow these sound amazing. So I decided to give them a try. Two Quick tips if you decide to make these! Don't use an overly ripe banana (make sure it isn't really brown the banana taste overwhelms the rest of the ingredients) and don't mash the banana's til they're liquidy or else they will be runny.
- 1 cup peanut butter
3/4 cup white sugar
1 small-medium very ripe banana, mashed
1 teaspoon baking soda
1/2 teaspoon vanilla
1/2 cup chocolate chips
- A bowl
- A Spoon or Fork
Step One: Preheat oven to 350 degrees F. Mix everything except the chocolate chips in a bowl until well combined. Then Stir in chocolate chips.
Step Two: Using moistened hands, form generous 1 tablespoon (use more if you want bigger cookies) dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
I'm sorry I forgot to take a picture of this, but the directions are pretty self-explanatory.
Step Three: Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.
Serves: Makes about average sized 24 cookies (12 large cookies)
Preparation time: 15 minutes
Number of Servings: 24
Preparation time: 15 minutes
Number of Servings: 24
Mine got stuck to the pan because they were too gooey, if you see above I stated a couple of tips for if you don't want this to happen. All-in-all they still tasted great (although they did not look so great)! I also have another gluten free cookie recipe that I (and anyone who try's them) just loves!! I can make a tutorial if anyone is interested.
-Tata for now!
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