Try these Peanut Butter-Chocolate Chip Cookies for a delicious gluten-free snack that won’t derail your healthy eating goals.
Several years ago, one of my best friends was diagnosed with celiac disease. This diagnosis completely changed the way my friend group approached baked goods. From blindly grabbing any cookie in sight, we started analyzing nutritional labels and researching gluten-free recipes.
This recipe for peanut butter-chocolate chip cookies is one of our favorites to date. These cookies contain plenty of nutritious ingredients like mashed banana, oats, and natural peanut butter. Made with gluten-free protein pancake mix, these chocolate chip cookies deliver both nutrition and flavor.
After discovering recipes like this, baking for my friend has become less intimidating and more of an exciting search for new favorites. No matter your dietary preferences or restrictions, crafting delicious and nourishing food is always possible. Whether you’re looking for gluten-free recipe inspiration or simply in search of a dessert you can feel good about, these cookies are sure to fit the bill.
Are These Peanut Butter-Chocolate Chip Cookies Healthy?
Traditional chocolate chip cookies may be delicious, but their nutritional value is by no means guaranteed. This cookie recipe flips the script with a healthier twist on a classic treat. These gluten-free cookies are sweetened with natural ingredients like mashed banana, which is a good source of potassium and plant-fueled energy. The quick-cooking oats in this recipe contribute nutrients like fiber, iron, and magnesium. For our vegan diners, make sure to use a vegan-friendly pancake mix. Individuals with a peanut butter allergy can also substitute this ingredient with almond butter, cashew butter, or sunflower seed butter.
How To Customize Your Chocolate Chip Cookies
Personally, I am a huge fan of the classic chocolate chip cookie. But there are many ways you can customize this recipe to find your perfect bite. You might try adding a teaspoon of cinnamon or nutmeg to amplify the flavor profile of these cookies. You could also enhance the texture by incorporating chopped walnuts, hazelnuts, or pecans. Candy pieces, sprinkles, or mini marshmallows would also make tasty additions to your chocolate chip cookies. And if you’re an ice cream lover like me, why not experiment with making an ice cream sandwich? Simply spread a scoop of your favorite ice cream between two cookies for the ultimate homemade ice cream treat.
How Do I Store Leftovers?
To store these cookies, first place any leftovers in an airtight container. You can store these at room temperature for up to 5 days. You can also store them in the fridge for up to 1 week and in the freezer for as long as 2 months. When you’re ready to eat your leftover cookies, you can serve them at room temperature or heat them in the oven at 300°F for about 5 minutes.
Serving Suggestions
I don’t know about you, but I always like to have a cold glass of milk with my chocolate chip cookies. For a tasty drink to accompany these cookies, I would recommend a glass of Almond Milk or a mug of Vegan Hot Chocolate. If you’re looking for a creative twist on this recipe, you could enjoy your cookies crumbled over a bowl of Coconut Yogurt or Almond Milk Yogurt. And, of course, serving chocolate chip cookies with ice cream is always a good idea! Try this Cookie Dough Banana Ice Cream or this Coconut Milk Ice Cream for a sweet pairing with your chocolate chip cookies.
Ingredients
- 3/4 cup banana about 1 1/2 medium bananas, mashed
- 1/4 cup natural peanut butter
- 3 tablespoons coconut sugar or brown sugar
- 1/2 teaspoon vanilla extract
- 1 cup gluten-free chocolate chip protein pancake mix
- 1/3 cup quick-cooking oats
- Pinch of salt
Instructions
- Preheat your oven to 350°F and line a cookie sheet. Set aside.
- In a large bowl, combine the mashed banana, peanut butter, coconut sugar, and vanilla extract. Mash together with a fork until evenly combined.
- Add in the protein pancake mix, quick-cooking oats, and a pinch of salt and stir until evenly combined. Your dough will be wet and sticky.
- Drop the dough by heaping tablespoons onto the prepared pan.
- Bake until the tops of the cookies just look set, about 8-9 minutes. Let cool on the pan for 5 minutes, and then transfer to a wire rack to cool completely.
- Serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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