Gluten Free Banana Peanut Butter Chippers

Banana Peanut Butter Chippers - Gluten Free 

These gluten free BananaPeanut Butter Chocolate Chip Cookies are my answer for utilizing overripebananas when you’re tired of making banana bread or muffins.  They’re also a nice change from the usualchocolate chip cookies you probably make all the time.  These little beauties have a cake-likeconsistency with the flavors of peanut butter, chocolate and banana all rolledinto one.  I like the fact that the sweetbananas allow you to cut down on the amounts of sugar and butter you mightnormally need to get a cookie with this texture.  The only problem with these cookies isthe fact that they look like regular chocolate chips.  Likewise, the banana peanut butter flavor and cake-like texture is a bit of a shock if you’re expecting a regular tasting chewychocolate chip cookie.  I felt the needto warn you after my own experience with theses tasty treats.  You see, I made these while my daughter was at school.  When she got home she grabbed one from thebaking rack, took a quick bite, and gave me an icy stare before demanding an explanation as to whyher chocolate chip cookies suddenly tasted like bananas.  But once the shock wore off, she became aquick fan of these little guys.   
BananaPeanut Butter Chocolate Chip CookiesPreptime: 10 min Baketime:  12-14 min
Ingredients

•  ¾ cup brown sugar
• 5 tbsp butter, well softened
• ½ cup peanut butter
• 1 tsp vanilla extract
• 1 ripe banana, well mashed
• 1 egg
• 1 ½ cups gluten free Bisquick     
• 1 cup semisweet chocolate chips
• 2/3 cup peanuts, chopped 

Video Tutorial




Instructions

1. Preheatthe oven to 350°F (or 175 °C)
2. Ina large bowl cream together the butter, brown sugar, peanut butter and vanillauntil well blended. 
3. Addthe mashed banana and egg then mix until well combined.
4. Stirin the gluten free Bisquick and mix until the wet and dry ingredients arethoroughly incorporated. 
5. Stirin the chocolate chips and peanuts until they are evenly dispersed throughoutthe cookie dough.
6. Dropthe dough by rounded tablespoonfuls onto an ungreased baking sheet and bakethem for 12 to 14 minutes or until the edges are lightly browned. 
7. Coolthe cookies on the baking sheet for a minute before removing them with aspatula onto a baking rack to cool completely before serving.  

Notes:  Ifyou’re not following a gluten free diet you can substitute the gluten freebisquick with 1 ½ flour, ¾ tsp baking powder, ½ tsp baking soda and ½ tspsalt.