Gluten-Free Peanut Butter, Oat and Banana Cookies!

These Gluten free peanut butter, oat and banana cookies [ or Pbob cookies ] are probably the best cookies you'll ever try! They're great snacks when you need something sweet or when you need a cookie break!

Yields 24-32 cookies.

2 1/2 cups of Bob's red mill flour, or any other GF flour [ You can also use regular flour too! ]

1 1/2 cups of oats

1 cup of sugar

1 cup of brown sugar

2 - 2 1/2 tsp of cinnamon

1/4 tsp of salt

1 3/4 tsp of baking soda

1 tsp of baking powder

2 tsp of cornstarch

2 mashed bananas

1 cup of Peanut butter

2 sticks of slightly melted butter

2 eggs

2 - 2 1/2 tsp of vanilla extract

A mixing bowl or stand mixer

Large spoon

Measuring cups

measuring spoons

Preheat your oven to 350 degrees.

Put the flour, sugar, cinnamon, salt, baking soda, baking powder, and cornstarch in the bowl and mix them together.

Then add the oats and stir it all togther.

Add the eggs, peanut butter, brown sugar, mashed bananas, slightly melted butter, and vanilla extract to the dry ingredients.

Once all the ingredients are all in the bowl, start stirring/mixing until all the ingredients are combined.

The cookie dough will be a little sticky but if it's too wet/sticky, add 1/4 cup of flour [ or less ] to the dough and stir well.

Once the oven is preheated, put golf ball sized [ or smaller ] pieces of cookie dough on a seasoned stone cookie sheet, or a parchment papered pan.

Flatten the balls of cookie dough, and put them in the oven for 12-15 minutes.

Once your cookies are done cooking, leave them on the stone cookie sheet or a pan for an extra 3 minutes.

And finally after the 3 minutes, place them on a cooling rack. Because if you leave the cookies on the cookie sheet or pan to cool, well it will take a lot longer and they will continue to cook.

Yay! the cookies are finished! Thank you for looking at this and I hope you try them!