Gluten-free Peanut Butter Chocolate Chip Cookies
3 large, very ripe bananas, peeled
1/2 cup creamy all-natural peanut butter
1 tablespoon coconut oil, slightly warmed, but not melted
2 tablespoons agave nectar (or pure maple syrup)
1 teaspoon vanilla extract
2 1/2 cups gluten-free rolled oats
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
3/4 cup vegan chocolate chips
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
In a large bowl, mash the ripe bananas with a fork. Stir in the peanut butter, coconut oil, agave, and vanilla extract. Mix until smooth.
In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips.
Recipe courtesy of Two Peas and Their Pod