“Mom! These melt in your mouth!” cried the swooning kiddo.
I’ll take that as a sign.
If you want a vegan version, check out my Almost Elvis cookies.
Banana Peanut Butter Bites
1 very ripe banana
1/2 cup creamy peanut butter
1/2 cup sugar
1 t. vanilla
1/4 t. salt
1/2 t. baking soda
1 packed cup almond flour
1/2 cup (spooned and leveled) tapioca starch
1/2 cup (spooned and leveled) white rice flour
1/2 cup (or so) chocolate chips
Preheat oven to 350°.
In a large bowl, beat the banana until smooth. Add the peanut butter and sugar. Beat until smooth. Add the egg. Beat until fluffy. Add everything else except the chocolate chips and beat until well combined. Stir in the chocolate chips.
Drop by rounded tablespoons onto parchment-lined cookie sheets. Bake for about 14 minutes, until just beginning to brown.
Loved the Almost Elvis version and these sound just as yummy.
I’m certain that I would agree with the kiddo’s assessment of these babies! 🙂 I might use almond butter, but I think I’m going to make these right now. Will report back. 😉
Deanna, these were great! Mine didn’t take as long to bake (about 12 minutes), but even overcooked they were delish. At first bite I thought they weren’t sweet enough, but then I hit the chocolate and the combo of the base cookie and chocolate chip was perfect. I actually used mega chunks because that’s what I had, so I made me cookies a bit large to accommodate them. I also subbed my gf ap flour mix for rice flour and it worked fine. Thanks for the recipe, dear!
I’m so glad you liked them! It’s funny you thought they weren’t sweet enough at first. I’m feeling like they are sweeter than my usual fare. My banana was uber ripe, though. And, yah, cooking times. They always vary a smidge. I cooked one of the 3 batches a minute longer, but after I thought it was a bit too much.
Those look so wonderful Deanna!