Chocolate Chip Peanut Butter Banana Cookies

Yields: 24 cookies

These chewy cookies are absolutely irresistible! With a big peanut butter punch, lots of chocolate chips, and just enough sweet banana to taste, they’re bound to disappear straight off of the baking sheet. Leftovers will stay chewy for at least 5 days if stored in an airtight container—if they last that long!

2 cups (240g) white whole wheat flour (measured correctly)
1 ½ tsp baking powder
¼ tsp salt
6 tbsp (94g) mashed banana (about 1 small)
½ cup (128g) easy blender peanut butter
2 tsp vanilla extract
2 tbsp (30mL) unsweetened vanilla almond milk
1 cup (192g) coconut sugar
¼ cup (56g) dark chocolate chips
2 tbsp (28g) miniature chocolate chips, divided

Preheat the oven to 350°F, and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, stir together the mashed banana, peanut butter, vanilla, and milk. Stir in the sugar. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips.
Drop the cookie dough into 24 rounded scoops on the prepared baking sheets. Flatten to the desired thickness and width using a spatula, and gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-11 minutes. Cool on the baking sheets for 10 minutes before turning out onto a wire rack.

Notes: Regular whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the white whole wheat flour.

Store-bought natural creamy peanut butter may be used. For best results, the only ingredients should be peanuts and salt.

Any milk may be substituted for the almond milk.

Light brown sugar may be substituted for the coconut sugar.

{vegan, clean eating, low fat, low calorie}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/10/18/chocolate-chip-peanut-butter-banana-cookies/