Nothing beats the smell of freshly-baked cookies coming out of the oven.
Everyone loves to indulge now and then, and who could resist chocolate chip cookies? It's the stuff of childhood dreams.
But just because you're making dessert, doesn't mean it can't be made a little bit better for you. These coconut peanut butter banana chocolate chip cookies are flourless, making them a nice gluten-free treat and lower in carbs than most cookies. The dough also uses mashed banana as a binder instead of eggs, keeping it cholesterol-free and safe to eat raw - perfect for when little ones are helping in the kitchen!
Fun for kids and adults alike, these coconut peanut butter banana chocolate chip cookies are crispy on the edges, soft on the inside. You can taste the sweet combination of the banana and peanut butter, melty chocolate, and just a hint of coconut.
Bake up a batch for your next party and watch them disappear!
Coconut Peanut Butter Banana Chocolate Chip Cookies
Yield: 24 cookies
- 1 cup Aloha Spreads coconut peanut butter
- 1/2 cup - 1 cup sugar, depending on desired sweetness
- 1 ripe banana
- 1/4 cup chocolate chips
- 1 tsp. baking soda
- Preheat oven to 350 degrees F.
- Mash the banana in a large bowl using a fork. Stir in the sugar and baking soda, then the coconut peanut butter. Mix well, then gently fold in the chocolate chips.
- On a parchment-lined baking sheet, drop cookie dough by the tablespoon, spacing it evenly. Use the back of a spoon to gently flatten the cookie dough.
- Bake for 10 minutes or until golden brown and crispy around the edges. Remove from oven, cool slightly for 5 minutes, then transfer cookies to a wire rack to cool completely before serving.