Recipe by GODGIFU
"When one gets a craving for chocolate, it's usually the magnesium one is craving. Magnesium is found in chocolate, nuts, and bananas, and these cookies are chock-full of all three!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 teaspoons
1 1/3 cups
semisweet chocolate chips
This is a distinctive cookie and the result is quite enjoyable. The texture is more like that of a blondie, just in a cookie shape. I followed the recipe and instructions exactly and enjoyed the final product. This recipe is deceiving in that it seems simply (due to the few ingredients), but is actually hard to do correctly, because the dough is very dry. If the chef over mixes, the glutens will become tough and ruin the cookie.
Im sorry but I did not like these cookies at all. I LOVE the combination of chocolate, peanut butter and banana and I was so excited to try these. I followed the recipe exactly and I took the advice of previous reviews and flattened the cookie before baking. I didnt like the texture, color or taste. sorry!
These were an interesting change of pace--not exactly cookie consistency, but still delicious. A great way to use up leftover bananas. I used two bananas, 1/2 c of chocolate chips and natural pb to make mine. I agree with another reviewer to flatten the cookies before you bake them. I will make them again.
These cookies were an instant favorite the first time I made them and they are a "hit" everytime. The only thing I would suggest is to flatten them slightly before baking. The dough freezes well and I often mix up a double batch and freeze half.
EXCELLENT base recipe. I did make a couple of changes. I used 3 over ripe bananas, substituted splenda for the white sugarand used old fashioned oats for 1/3 cup of the flour. Also used two heaping 1/4cup fulls of chunky, natural peanut butter. I could not keep my two year old out of these.
I had to change the recipe a little, my boys are allergic to peanuts, so I used soynut butter. I didn't have any brown sugar so I use 3/4 c. of white sugar and dipped my leveling knife into molasses and added that to the mixture. I also took a tip from one of the other reviews and used cocoa powder instead of chocolate chips, and I feel it strengthens the flavor of the banana. The dough was extemely sticky and I wasn't sure how they were going to turn out, but like other reviews it's crisp on the outside with a soft and chewy inside. This is a recipe we will surely keep. It's a different type of cookie, but my boys loved them. It almost seems hard to mess this recipe up, so see what you can come up with.
Great recipe if you have no eggs or butter! I was surprised how well this turned out without those ingredients. It's a very satisfying cookie.
These are the best freaking cookies in the whole world!!!!!!!!!!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 24
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Peanut butter, oats, and chocolate chips create an outrageous treat.
These 5-star cookies have big peanutty taste and zero gluten.
See how to make sensational oatmeal peanut butter cookies.