This past weekend I planned on making banana bread for my husband (he’s a big fan) and had just the perfect amount of browned bananas sitting on my counter, patiently awaiting their reincarnation into a beautiful baked loaf. But, come Sunday morning, my littlest had informed me that as soon as she woke up, she went downstairs and helped herself to one of those overripe bananas for breakfast. Which brought me down to 2 bananas. And 2 browned bananas does not a perfect banana bread make. So, I opted for cookies instead, which, my husband did not enjoy (because “bananas belong in banana bread, not cookies”, says he). My son, however, adored them. My littlest just wanted more bananas, not cookies.
It’s tricky pleasing the masses, I tell you.
I personally loved them, especially since the sugar content is fairly low. They aren’t cakey, but not too crisp either. Somewhere in the middle with a pleasant crunch and a complex sweetness. And of course, they have a lovely peanut buttery undertone. If you use coconut sugar in place of brown sugar they’ll be refined sugar free and just as tasty. For best results, use a freshly ground peanut butter with a smooth texture, not a butter that is especially grainy. Almond or cashew butter works nicely too…
Peanut Butter Banana Chip Cookies
Makes about 2 dozen cookies
Preheat your oven to 350 F.
In a large mixing bowl, cream together the bananas and peanut butter along with the sugar and margarine until smooth. In a smaller bowl, whisk together the baking powder through the potato starch, mixing well. Gradually add the flour mixture into the banana mixture until a clumpy dough forms. Fold in chocolate chips.
Form into 1 inch– slightly flattened–mounds and place about 1 1/2 inches apart onto an ungreased cookie sheet. Bake 16 minutes and then let cool completely before enjoying.