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–+ servings

Chewy Peanut Butter Banana Chocolate Chip Cookies (gluten free!)

These chocolate chip cookies are the perfect change-up from banana bread. Gluten free, chewy, oh so good.
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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings 12 cookies

Equipment

  • Stand mixer
  • Parchment paper
  • ¼ cup sized ice cream scooper

Ingredients
  

  • ½ cup unsalted butter
  • ¼ cup creamy peanut butter natural
  • 1 cup light brown sugar
  • 1 ripe banana large
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups cassava flour
  • 1 cup 1:1 ratio gluten free all-purpose flour
  • 2 tablespoons arrowroot
  • 1 teaspoon coarse Kosher salt
  • ½ teaspoon baking soda
  • 2 cups dark chocolate chips

Instructions
 

  • In a mixer fitted with the paddle attachment, cream together butter, peanut butter, sugar and banana until smooth.  Scrape down the bowl, and add the egg and vanilla. Mix just until combined.
  • Meanwhile, in a separate bowl, stir together cassava flour, gluten free AP flour, arrowroot, salt, and baking soda. Add this to the mixer, and mix, on low, until just combined. Add the chocolate chips, and mix just until combined. Scrape down the sides of the bowl, and mix on low speed until combined.
  • Using a ¼ cup scooper, scoop the cookie dough onto a parchment-lined baking sheet. Chill the dough for at least 30 minutes.
  • Before you are ready to bake, preheat the oven to 350°F. On a parchment lined baking sheet, place each cookie dough ball about 2-3 minutes apart. Gently press the dough down to flatten slightly. Bake for 10-12 minutes, turning the baking sheet halfway through baking. Remove from the oven, and let cool slightly before placing on a cooling rack to cool completely. ENJOY!
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