Banana Peanut Butter Chocolate Chip Cookies

Name: Banana Peanut Butter Chocolate Chip Cookies
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 24 cookies, 24 serving(s)
Ingredients: 1 1/2 cups unbleached all-purpose flour; 1/4 cup ground flax seeds; 1/2 teaspoon baking soda; 1 small ripe banana; 1/2 cup firmly packed brown sugar; 1/4 cup softened unsalted butter; 1/4 cup peanut butter (I used half low fat and half all natural peanut butter); 1 large egg; 1 teaspoon vanilla extract; 1 cup chocolate chips

Submitted by youngdovefarm

"A muffin disguised as a cookie? Yes, this is a cookie that tastes just like a Banana Chocolate Chip muffin. These started out as mainly peanut butter cookies, but honestly I can't taste the peanut butter. So if you are looking for the strong flavor of peanut butter, this is probably not your recipe. But they do taste wonderful and this is a pretty healthy cookie too. Since I am on a very low sodium diet, I am trying to be creative."

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Ready In:: 50mins
Ingredients:: 10
Yields:: 24 cookies
Serves:: 24

ingredients

1 ¹⁄₂ cups unbleached all-purpose flour
¹⁄₄ cup ground flax seeds
¹⁄₂ teaspoon baking soda
1 small ripe banana
¹⁄₂ cup firmly packed brown sugar
¹⁄₄ cup softened unsalted butter
¹⁄₄ cup peanut butter (I used half low fat and half all natural peanut butter)
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

directions

Preheat oven to 375.
Lightly spray baking sheets with non-stick spray.
Combine flour, baking soda and flax seed in a small bowl and set aside.
In a medium mixing bowl, beat together banana, brown sugar, butter, and peanut butter until light and fluffy.
Add egg and vanilla; mix well.
Gradually add flour mixture until a dough forms. Mix in chocolate chips.
Refrigerate dough for 30 minutes.
Place approximately 1 inch sized dough balls 2 inches apart on cookie sheets.
Use fork to press crisscross pattern onto each cookie.
Bake in batches until edges are set, about 8-10 minutes.
Use wire racks to cool cookies completely.