AKA “Elvis Cookies” because seriously, he would have loved these! And what’s not to love when you combine peanut butter and bananas and then toss in some chocolate chips for good measure?
The taste speaks for itself with these goodies, but the cookies are also winners for their low ingredient count and ease of preparation. I can whip these up in about 5 minutes, start to finish.
The other thing I love about them is that the cookies don’t use any flour. Do you ever have one of those days when you just want to bake, you decide to bake and set aside the time to do that and then open your pantry only to realize you are out of a crucial ingredient? That happens to me on a fairly regular basis. So I like to have a collection of tried-and-true recipes I can turn to on those occasions. My scotch teas and empty pantry candy are two other recipes that fall into that running-low-on-ingredients category.
Now, back to these cookies. Make them. Even if you have 500 pounds of flour just waiting to be used, make them. You won’t regret it once you taste the great flavor and bite into that chewy texture. Enjoy!
PB & ‘Naner Cookies
- 1 c. peanut butter
- 1 ripe banana
- 1 c. sugar
- 1/2 c. brown sugar
- 1 1/2 t. baking soda
- 1 egg
- 1 c. chocolate chips, optional
1. Combine peanut butter and banana in a mixing bowl and beat for a minute. Add sugar and beat until smooth. Add baking soda and egg; beat until combined.
2. Grease two cookie sheets with butter or cooking spray, or line with parchment paper. Scoop out cookies using a cookie scoop or use about a rounded tablespoon of dough and roll into a ball. (Note – this dough will be much stickier than most cookie dough.) Be sure to leave enough space between cookies as they will spread when they bake.
3. Bake cookies at 350 degrees for 10 minutes, until lightly golden brown. Cool on cookie sheets for 5 minutes then transfer to a wire cookie rack to cool completely.