Peanut Butter Banana Chocolate Chip Muffin Cookies
I feel it necessary to start this recipe post by stating that my mom, everyone’s favorite Instagram and TikTok celebrity, does not like these cookies. Honestly, that is putting it lightly, She hates these cookies. I, however, really enjoy them. So, as I told her, to each their own! I am a big fan of all things banana and peanut butter (as you know by now), so if that combination is included in any way, I am a fan. Plus, add in chocolate and I’m there in a second. After watching everyone’s Instagram stories and TikToks during this coronavirus quarantine I came to one conclusion: every single person except me is baking. What is it about being forced indoors that forces us all to become contestants on the Great British Baking Show? For many of reasons, baking has never quite been my thing. I’ve never found it to be as soothing as everyone else. What I’ve came to conclude is that it is because I do not enjoy following rules and/or measurements. Cooking is an art, which is why I love it. Baking is a science, and I am an awful scientist. However, as little time as I actually spend baking, I freaking love my desserts.
Cookies, cakes, brownies, muffins, cupcakes, ice cream (DUH!), you name it, I love it. My younger sister was determined to try a cookie recipe she found through her endless hours of TikTok scrolling, so it encouraged me to whip up something of my own. Not following any concept of measurements or makeup of how cookies are typically made (as I mentioned – I hate following instructions), the final result was a little bit cookie and a little bit muffin. I am sure that I have heard this expression before and that I am not creating this, but I declared these as “moofies”. Half muffin, half cookie. To some (aka my mom), this is not a desired texture. To people like me who will eat peanut butter, banana, and chocolate in any form, it is the perfect way to cap off a meal and settle my sweet tooth.
Plus, I am a sucker for oatmeal anything, and these are composed of almond flour and oats as the base. Personally, I have been grabbing one of these after lunch time, for an afternoon snack, or in a bowl with some chocolate ice cream on top for my nightly dessert, but I’m not opposed to having these as a form of “breakfast” cookie either. They’re loaded with ingredients that we’d normally be eating at that hour of the day anyway (banana, egg, peanut butter, maple syrup, almonds, oats, etc), so why not start our day off with a cookie? If there was ever a time to, it might be now.
To make these cookies it is incredibly simple and they feature many ingredients that you probably have on hand – saving you one less trip to the grocery store! To make, simply mix all of the wet ingredients in one bowl and all of the dry ingredients in another bowl. Combine the two bowls and mix well to form the cookie dough. Scoop, using a spoon, onto a parchment paper lined baking sheet into circular shapes and bake in the oven at 375 degrees for 18-20 minutes. Voila, simple as that, you have these “moofies”.
Peanut Butter Banana Chocolate Chip Muffin Cookies
Ingredients:
- Banana (2)
- Egg (1)
- Almond milk (3 tablespoons)
- Peanut butter (1/4 cup)
- Coconut oil (1 tablespoon)
- Vanilla extract (2 teaspoons)
- Maple syrup (3 tablespoons)
- Almond flour (1 cup)
- Rolled oats (1 ½ cups)
- Dark chocolate chips (1/4 cup)
- Cinnamon (1 teaspoon)
- Baking soda (1 teaspoon)
Instructions:
How to cook Peanut Butter Banana Chocolate Chip Muffin Cookies
- In a large mixing bowl, mash the 2 bananas
- Crack the egg into that same bowl and combine the ingredients
- Add in the remaining wet ingredients and mix well
- In a separate bowl, combine the dry ingredients
- Pour the dry ingredients into the bowl of wet ingredients and mix well
- Using a spoon, scoop out the cookie dough and place it onto a parchment paper lined baking sheet into 12 separate cookies
- Bake in the oven at 375 degrees for 18-20 minutes
- Remove and enjoy!
- Gluten Free
- Soy Free
- Dairy Free
- Refined Sugar Free