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 salt

• ¾ cup palm shortening

• ½ cup nut butter or sun butter

• ¾ cup light brown sugar

• 1 egg

• 1 teaspoon vanilla

• 1 banana

• 1 cup EnjoyLife chocolate chips

Directions

1. Preheat the oven to 350 degrees.

2. In a bowl, whisk together flour, baking soda, 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 mashed and combined into the batter.

5. While mixing at a medium-low speed, slowly add in the flour. Once all the flour is added into the bowl, up the speed and beat until smooth and thickened. Fold in the chocolate chips until evenly distributed throughout.

6. Cover a baking sheet with parchment paper. Line the pan with tablespoon-sized balls of cookie dough.

7. Bake for 12 minutes. When removing from the oven, using a spatula, lightly press down on the cookies to help flatten them out.

8. Allow to slightly cool on the pan before transferring them to a wire rack.