What you'll need

1 box Immaculate Baking Co.™ Gluten Free Chocolate Chip Cookie Mix

1/2 cup creamy peanut butter

1/2 cup mashed ripe banana (1 medium)

1/3 cup melted virgin coconut oil (slightly cooled)

1 teaspoon gluten-free vanilla

1 egg

1/2 cup chopped peanuts

15 mins prep time
1/20 hrs / mins total time
30 servings

  1. 1

    Heat oven to 350°F. In large bowl, stir cookie mix, peanut butter, banana, oil, vanilla and egg until soft dough forms. Stir in peanuts.

  2. 2

    On ungreased cookie sheet, drop dough by heaping tablespoonfuls about 2 inches apart. Press to slightly flatten.

  3. 3

    Bake 10 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet. Cool completely, about 30 minutes. Store tightly covered in refrigerator up to 3 days.


  • Cookies can be stored in the freezer up to 1 month in tightly covered container.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.