The Sunday Cookbook: Nut Butter Banana Chocolate Chip Cookies

When Joe and I first started cooking together, more specifically when we started The Sunday Cookbook, he realized how divided the website was with categories. Almost all the dinner and savory recipes were showing up on The Sunday Cookbook, meanwhile, the main site was getting all the desserts and sweet recipes. Joe wanted to get something sweet on The Sunday Cookbook, so we got together and made this cookie recipe.

Being that The Sunday Cookbook is a section on the website that pays homage to family recipes, cookies were the best first sweet recipe to add here. The first time I met the Centineo family, I made these peanut butter and banana chocolate chip cookies to bring to the barbecue gathering. Six years later, when Joe's cousin Steve was giving his best man speech at our wedding, he admitted that he knew I was a keeper just from these nut butter banana chocolate chip cookies. 😆

Pictures of Joe and I at the family BBQ and a picture of that original batch of cookies.

In 2021, we worked with The Greater Knead to make this recipe gluten-free using their all-purpose gluten-free flour.

Despite "nut butter" being in the title, we also made the recipe nut-free very easily by simply replacing the nut butter measurement with our trusty, handy dandy Sunbutter (or other seed butter brands of your choosing).

Another variation we made was making the recipe dairy-free, as well as keeping everything corn-free. To do that, we used palm shortening. However, if you have a safe vegan butter you can use or regular butter is safe for you, feel free to use that as a one-for-one replacement.

The Sunday Cookbook:

Nut Butter Banana Chocolate Chip Cookies

---

Ingredients

• 2 ¼ cups The Greater Knead’s All-Purpose Gluten-Free Flour

• 1 teaspoon baking soda

• 1 teaspoon cream of tartar

• 1 teaspoon salt

• ¾ cup palm shortening, or unsalted butter, room temperature

• ½ cup nut butter or SunButter

• ¾ cup light brown sugar

• 1 egg

• 1 teaspoon vanilla

• 1 banana

• 1 cup Enjoy Life chocolate chips

Directions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper; set aside.

2. In a bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.

3. In a stand mixer, add the shortening, nut butter, light brown sugar, egg, and vanilla. Beat until smooth.

4. Slice up the banana and add to the mixture. Pulse until the banana is mashed and combined with the batter.

5. Turn the mixer up to medium-low speed and slowly add the flour mixture to the wet mixture. Once all the flour is added to the bowl, up the speed and beat until smooth and thickened.

6. Add in the chocolate chips and fold into the batter using a rubber spatula until evenly distributed throughout.

7. Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.

8. Once the dough is chilled, using a small to medium-sized cookie scoop, scoop the dough and release it into the palm of your hand before carefully placing it on the prepared baking sheet. Keep the dough about 2 inches apart. If you want, lightly press the dough evenly with your fingers or palm to about ¼-inch thickness.

9. Bake for 12 to 14 minutes. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.

Also featured on The Greater Knead's recipes tab! Or click here!