This recipe is inspired by The Good Eatah's Almond Banana Cookies. I didn't have any almond butter available, so I used natural peanut butter. I also added chocolate chips and substitted agave nectar for the brown sugar. This has become my favorite cookie recipe-it is quick to make and sooo delicious :)
I brought these to the Pinewood Derby as a refeshment (since I am a Cub Scout leader), and they were the hit of the party...nobody could believe that they were GF!
Thanks again to The Good Eatah, I hope you don't mind me posting this :)
Chocolate Peanut Butter Banana Cookies
1 Cup Natural Peanut Butter (smooth or chunky)
4 Tbsp Agave Nectar
1 Egg, beaten
1 Tsp Baking Soda
Dash of Salt
1/2 Cup Chocolate Chips
Preheat oven tp 350 F. In a mixing bowl, combine first 6 ingredients, mix well. Mix in chocolate chips gently. Spoon batter onto a parchment or silicone lined baking sheet, spacing them far enough apart to allow for spreading. Flatten each cookie a little and bake for 8-10 minutes.
*Cooks note--The 1st time I made this, I used a super ripe, black banana and it made for a very loose batter. They turned out great. The 2nd time I made them, I used a yellow banana and the batter was much tighter. They still turned out great. Either way, they are delicious, but I don't want you to freak if your batter turnes out loose. They will still be awesome :)