This simple chocolate and peanut butter cookie is one of the easiest recipes around. I’m sure you’re already familiar with the ubiquitous PB+Sugar+Egg+Baking Soda cookie. If not, click on a few of those links.
For the chocolate version of this classic breakfast cookie, I used mashed ripe banana instead of an egg, added unsweetened cocoa powder, and reduced the sugar a bit. Coconut sugar is delicious, but feel free to sub brown or raw sugar.
Refrigerating the dough for at least a couple of hours makes a huge difference in these gluten free cookies. Chilling any dough prevents the cookies from spreading too much in the oven and the flavors get a chance to intermingle before getting baked. And that’s always a good thing.
Here's the easiest cookie you'll ever make. Gluten free, vegan, and seriously good.
- 1 cup peanut butter
- 3/4 cup coconut sugar
- 1/3 cup mashed ripe banana
- 1/4 cup unsweetened cocoa
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon baking powder
- Coarse sea salt
Combine peanut butter, sugar, banana, cocoa, vanilla extract, and baking powder. After mixing all ingredients thoroughly, cover bowl and refrigerate dough at least two hours. Cookie dough loves to chill, too.
To bake, preheat oven to 350 degrees. Use a #40 disher or small ice cream scoop to drop dough onto parchment lined baking sheets. Flatten dough balls ever so slightly with the back of a fork. Sprinkle cookies with sea salt before baking.
Bake cookies for 10 minutes. Remove from oven and let cookies rest on the baking sheet for a few minutes before transferring to cooling racks. Cookies will firm upon cooling.
Need something sweet right now? Here’s how to make a cinnamon roll in 2 minutes.