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
1/2 cup chopped peanuts
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.
On ungreased cookie sheet, drop dough by heaping tablespoonfuls about 2 inches apart. Press to slightly flatten.
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.
|Calories from Fat||70|
|% Daily Value|