Lemons and Basil

Gluten-Free Peanut Butter Banana and Chocolate Chip Cookies

In my experience the Super Bowl guarantees two things: 1) football {duh} and 2) food.

Lots.Of.FOOD. And typically, unhealthy food.

I’ve said it before, but just to reiterate, I completely believe in the whole 80/20 thing. I want to fuel my body with nutritious foods at least 80% of the time (if not more). But I also want to enjoy life and occasionally indulge in a few foods that aren’t necessarily wholesome or healthy {hello dark chocolate and ice cream}.

Thankfully these Gluten-Free Peanut Butter Banana and Chocolate Chip Cookies offer the best of both worlds! They feel like an indulgent {at least to my tastebuds} but are made with entirely wholesome ingredients – chickpeas, banana, peanut butter, honey, and dark chocolate chips. No flour, no butter, no processed sugar. 🙌🏻

I’ve been on a peanut butter kick the last several months and literally can’t seem to get enough of the stuff. Lately my favorite snack has been taking half of one of these High Fiber Low Carb wraps, coating it with a light layer of organic peanut butter, sprinkling on a few semi-sweet chocolate chips, then warming it for about 15 seconds. It’s literally AMAZING. So any cookie that combines dark chocolate, peanut butter and banana is something I am 100% all about.

Whether you’re planning to fully embrace the typical Super Bowl fare this Sunday or hoping to keep things as healthy as possible, these GF Peanut Butter Banana and Chocolate Chip Cookies would make a great addition to any smorgasbord.

And whoever you’re cheering for, good luck!

Gluten-Free Peanut Butter Banana and Chocolate Chip Cookies
Prep time
Cook time
Total time
These Gluten-Free Peanut Butter Banana and Chocolate Chips cookies can be whipped up in less than 30 minutes and make for a great healthy afternoon snack!
Recipe type: Dessert/Snacks
Cuisine: Cookies
Serves: 30
  • 1 can organic chickpeas, rinsed and drained
  • 1 ripe banana {fresh or frozen}
  • ¼ cup peanut butter
  • ¼ cup honey {maple syrup for vegan}
  • 1 tablespoons flax meal
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup dark chocolate chips {certified vegan if necessary}
  1. Preheat oven to 375 degrees and grease baking sheet with coconut oil cooking spray.
  2. Rinse and drain chickpeas, then add them to bowl of food processor. Pulse 2-3 times or until chickpeas are well ground, but not quite pureed.
  3. Add remaining ingredients, with exception of the chocolate chips, and process until smooth.
  4. Remove food processor blade, then fold in the chocolate chips, cover and refrigerate for at least 1 hour {longer is fine}. If you use a frozen banana you can probably get away with chilling for only 30 minutes.
  5. Once dough is set, use small spoon and scoop heaping spoonfuls on to the baking sheets.
  6. Place the cookies in the oven and bake for approx 15 minutes or until edges are golden brown. Keep an eye on cookies as they bake, you want them to be slightly firm without getting too done. {Bake time will depend on the size of your cookies, I made small to medium sized cookies and got 30, if your cookies are larger you will need to bake for additional time.}
  7. Let cookies cool slightly before serving. Store in an airtight container.
Nutrition Information
Serving size: 1 Calories: 58 Fat: 2 Saturated fat: 1 Unsaturated fat: .5 Trans fat: 0 Carbohydrates: 9 Sugar: 5 Sodium: 53 Fiber: 1 Protein: 2 Cholesterol: 0