Banana* & Peanut Butter Double Chocolate Chips Cookies [Gluten-free]
My blog has been pretty dead in these past months, I could not renew my Adobe account due to my credit card issue. Boo, I cant edit my photos and share with you guys.
I had cut down on gluten intake in my diet recently. I was feeling very sick at dawn, almost everyday. My digestive system was not quite used to the diet in Spain. My rice intake was replaced by bread. Flaxseed oil helps and it is also good for constipation.
We tried baking our own bread but most of them fail miserably. I’ve baked few batches of cookies and still experimenting. I love buckwheat flour for cookies. If I can get my hands on buckwheat flour in wherever I am, I will definitely use it rather than the typical all-purpose flour or wheat flour.
I tried to bake my own cookies with my own recipe yesterday. I just have too much homemade peanut butter lying around and unsure what to do with it. Why not just use them in cookies, right?
To be honest with you, this recipe is quite versatile. You can always change the ratio of certain ingredients to suit your taste. I never try this recipe with all-purpose flour.
These cookies are light and cakey.
Servings: 24 cookies
- 1 cup buckwheat flour (non gluten-free, substitute with all-purpose flour)
- 1/4 cup chickpea flour (optional, substitute with buckwheat flour/all purpose flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup pure cocoa powder
- 1 egg
- 3/4 cup melted unsalted butter
- 1 mashed ripe banana (optional if you’re not a fan)
- 1/4 cup peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup white sugar/granulated sugar
- 1/4 cup brown sugar
- 1 cup chopped dark chocolate/semi-sweet chocolate
(I used half cup 72% dark and half cup milk chocolate)
- In a large bowl, beat the melted butter and sugar with a hand mixer until well combined.
- Add mashed banana*, vanilla extract and eggs. Beat until combined.
- Stiff in the flour mixture and stir until combined.
- Cover the bowl with plastic wrap and chill in the fridge for at least an hour.
- Preheat oven to 175°Celcius.
- Grease the baking sheet/line with parchment paper.
- Scoop the dough using an ice-cream scoop or with 2 spoons. Line them an inch apart from each other.
- Bake for 12-15 minutes.
- Allow the cookies to be cooled off completely before transferring them into a jar.
Hope you will give it a try and let me know if you like them 🙂
I baked mine with banana but Joel prefers without. I will try on another batch next time.