Ingredients
170 grams of mashed bananas
136 grams of raw unprocessed cane sugar (rapadura or sucanat) You can substitute 1/2 cup white sugar and 1/2 cup molasses.
65 gr. mild peanut butter (Smuckers Natural, Jiff, etc)
1 egg white
1 teaspoon vanilla extract (or vanilla bean paste..see below)
Half teaspoon salt
1/4 teaspoon baking soda dissolved in 3 tablespoons hot water. (or 3 Tablespoons apple cider vinegar)
chocolate chips...(mini or regular size... I used mini chocolate chips. )
Instructions
Preheat oven to 350 degrees F.
Place in a large bowl the sugar, bananas, peanut butter, and egg white and mix until creamy.
Add the vanilla extract (or seeds from 1/2 vanilla bean), salt, baking soda/water mixture, and chocolate chips and mix until well blended. It will be very sticky like this...
Cover two cookie sheets with wax paper or parchment paper or nonstick foil. Pack the dough down onto your hands or the back of a spoon...or just use a cookie scoop to scoop them out onto your cookie sheet evenly... I used a small soup ladle that made perfect-sized cookies...you can see their size on my plate below...
Bake for 10 - 12 minutes.
Let cool on the cookie sheet for a few minutes and then move them with a spatula to a rack to cool the rest of the way...don't touch them until they are completely cooled or they will stick to your fingers!
