May is Celiac Disease Awareness Month. In light of this, I thought it fitting to share a gluten-free treat. As I ate my breakfast, I pondered what to make. Nothing too obvious, I thought. Spreading a little more peanut butter onto my sliced banana, it dawned on me. Have I ever even seen a peanut butter – banana cookie recipe before? I have now.

Peanut Butter  Banana Cookies (Gluten-Free)

1/2 cup Margarine

1/2 cup Brown Sugar

1/2 cup Granulated Sugar

1/2 cup Pureed Bananas

1/2 cup Peanut Butter

1 1/2 cups Bob’s Red Mill GF All Purpose Baking Flour

1 tsp Baking Soda

1/2 tsp Xanthan Gum

20 – 35 Banana Chips (optional)

Pre-heat oven to 350°F and prepare cookies sheet.

Stir together, the flour, baking soda, and xanthan gum. Set a side.

Cream margarine and both sugars together. Beat in pureed bananas, and then the peanut butter. Add the flour mixture and blend well.

Using a tablespoon as a measure, drop dough onto cookie sheet. With damp fingertips, flatten into disks approximately 1/4 inch high. Using a toothpick score each dish 3 times (in an asterisk pattern) and top with either a whole or partial banana chip (I used halves).  Bake for 10 to 12 minutes, until edges are golden. Allow to cool for 5 minutes before transferring to a cooling rack.

Store cookies layered between waxed paper, in a tightly sealed container.

Makes 30 – 35 cookies.