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Family Kitchen
Gluten-free, Sugar-free, Egg-free Peanut Butter & Banana Chocolate Chunk Cookies
These cookies contain no butter, sugar, or eggs. But wait – they’re delicious. No, really. Their moisture and sweetness comes from ripe bananas, and their structure comes from oats – making them gluten free if you use gluten-free oats. They have the irresistible combination of peanut butter, chocolate and bananas, stirred up into a soft, chewy, cookie that keeps well and makes a wonderful quick breakfast nibble or post-workout snack. It’s a great recipe to pull into service when you have blackening bananas and no interest in yet another banana bread. Did I mention they don’t contain any butter, sugar or eggs? They’re not very sweet, but sweet enough for kids, and even myself, which is surprising in my current chocolate-addicted state. They satisfy my cravings for chocolate and chewy cookies, without all the empty calories.
I had seen a recipe for Nikki’s Healthy Cookies over at 101 Cookbooks and wasted no time making them. The original recipe called for coconut oil and almond meal, which I didn’t have (and didn’t much feel like making out of whole almonds, although I easily could have). It occurred to me that almond butter would do the trick, and then – of course – added peanut butter to go with the banana! The all-nut nut butters are pretty dry anyway. I almost added an egg, and just a bit of sugar or honey. But I held off, and I’m glad I did – these are actually really good and held together very well.
Peanut Butter & Banana Chocolate Chunk Cookies
If you want these gluten-free, ensure you use gluten-free oats.
3 large, very ripe bananas
1/2 cup peanut butter, preferably all-natural (just peanuts), or almond butter
1/4 cup canola or olive oil
1 tsp. vanilla extract
2 cups old-fashioned (large flake) or quick oats
1/3 cup shredded coconut (optional)
1 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 – 1 cup chopped dark chocolate or chocolate chipsPreheat oven to 350˚F.
In a large bowl mash the bananas with the peanut butter, oil and vanilla. In another bowl stir together the oats, coconut, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients along with the chocolate and stir until combined.
Drop spoonfuls of dough onto a parchment or Silpat lined baking sheet, or one that is sprayed with nonstick spray, and bake for 12-14 minutes, until just set. Makes about 2 1/2 dozen cookies.
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18 Comments
Chris commented on May 18 11 at 2:06 pmThese look and sound delicious. Oats are not gluten-free due to issues of cross contamination — you can buy certified gluten-free oats at most Whole Foods Markets, but oats in general are definitely something to be wary of if you’re on a gluten-free diet. Thanks for the recipe though, I will definitely be trying this out with gluten-free oats.
JulieVR commented on May 18 11 at 8:54 pmYes, this is why I specified using gluten-free oats if you want the cookies to be gluten free.
Kathy commented on May 19 11 at 10:08 amThese look yummy. I don’t have gluten issues but I know people that are sensitive to gluten. I know someone w/ an egg allergy. I am going to send this link to them and post it on my chronicinthekitchen facebook page. Thanks Julie.
Molly commented on May 28 11 at 3:57 pmwould adding agave sweetener make it too sweet?
JulieVR commented on May 30 11 at 11:43 pmMolly – I wouldn’t think so!
Silvia commented on Jun 10 11 at 3:59 pmjust made these…and they are WONDERFUL! my bananas were not “very” ripe, but the cookies still taste amazing. Thanks for the recipe!
Angela commented on Oct 05 11 at 1:36 pmI wonder if you could use quinoa flour instead of oats? or for part of the oats? It probably wouldn’t make the texture as good but it would be a plus for those who are off oats! :)
Jane commented on Feb 08 12 at 3:44 pmI used puffed amaranth instead of oats. Dry popped, amaranth tastes like popcorn.
Orchard commented on Feb 12 12 at 11:30 amI’m able to find Gifts of Nature at SunHarvst in San Antonio, Texas. I sietchwd to them today, they are pretty good so far. I think I need to cook them a bit longer. It’s all learning from here. Thanks for the suggestions and tips. Keep them coming!
Amy (Pennywise Cook) commented on Feb 17 12 at 2:24 pmI just made these today and they are AMAZING! I went by the recipe and they are so fabulous. Will be sharing them on http://www.Pennywisecook.com! Thank you for a yummy cookie recipe!
Amy
Simone commented on Feb 26 12 at 5:56 pmFyi. Oat are low in gluten, not gluten free. Most celiacs can tolerate some but others (like me) can’t have them.
JulieVR commented on Feb 27 12 at 9:51 amSimone – yes, that’s why I specified to ensure you use gluten-free oats if the cookies need to be gluten-free. It’s a shame you can’t tolerate them – I’m not sure what to suggest as a suitable substitute.
Brittany commented on Mar 12 12 at 11:49 pmthanks for the great recipe! i’m trying to cut back on sugar and dairy so i appreciate good recipes like this.
KB commented on Mar 13 12 at 10:56 pmThis may be a silly question, but before I waste time, energy & oats I’d rather be sure – should the oats be cooked prior to adding to the mixture?
Brittany commented on Mar 14 12 at 12:33 ami made these for my writing group and they were delicious! i didn’t even miss the sugar!
JulieVR commented on Mar 14 12 at 9:53 amKB – nope, just stir them in raw!
Kendal commented on Mar 31 12 at 9:14 amLooks fabulous! Could you sub apple sauce for the oil??
Jchaney commented on Apr 27 12 at 1:52 pmThe title says “sugar-free” but there is sugar in bananas and chocolate chips. Just thought I’d point that out… it won’t stop me from making them b/c they sound wonderful!!!!
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