Go Back
+ servings

Gluten-Free Peanut Butter Banana and Chocolate Chip Cookies

These Gluten-Free Peanut Butter Banana and Chocolate Chips cookies can be whipped up in less than 30 minutes and make for a tasty, healthy afternoon or bedtime snack!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert/Snacks
Cuisine: Cookies
Servings: 30
Calories: 58kcal
Author: Kaylee Pauley


  • 1 can organic chickpeas rinsed and drained
  • 1 ripe banana {fresh or frozen}
  • ¼ cup peanut butter
  • 1/4 cup honey {maple syrup for vegan}
  • 1 tablespoons flax meal
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup dark chocolate chips {certified vegan if necessary}


  • Preheat oven to 375 degrees and grease baking sheet with coconut oil cooking spray.
  • 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.
  • Add remaining ingredients, with exception of the chocolate chips, and process until smooth.
  • 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.
  • Once dough is set, use small spoon and scoop heaping spoonfuls on to the baking sheets.
  • 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.}
  • Let cookies cool slightly before serving. Store in an airtight container.


Serving: 1g | Calories: 58kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 53mg | Fiber: 1g | Sugar: 5g