Peanut Butter Chocolate Chip Mango Cookies

I told you I’ve been making a lot of cookies lately. This is another variation on my favorite super simple peanut butter cookie recipe.

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So, these are the only ingredients in the original recipe: 1 jar of natural peanut butter, oil drained. Approximately 1 C sugar (or to taste), and one mashed banana.

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Then sometimes I add a handful of oatmeal, or oat flour, to absorb some of the excess oil from the peanut butter. Mix.

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This time I added chopped dried mango, I thought it would make it taste like a PB&J. Of course chocolate makes everything better. Except maybe guacamole.

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What a heavenly smell…

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I like to let them cool just until they won’t burn my mouth, and eat them hot with the chocolate all melty. Dairy free anilla ice cream on top would be awesome.
P.S. These are oil free and perfect for a strict fasting day.

Peanut Butter Chocolate Chip Mango Cookies
1 jar natural peanut butter, oil drained
1 C sugar (or to taste)
1 large banana, mashed
3/4 C chopped dried mango
3/4 C chocolate chips
Optional: handful of oatmeal, or 1/4 C oat flour (or white flour if you’re okay with gluten)

Preheat oven to 350.

In a large bowl, mix drained peanut butter with mashed banana and sugar, plus oatmeal or flour if using. Mix in chopped mango and chocolate chips. Spoon onto a baking sheet and bake 10 – 15 minutes depending on size, or until the edges of the cookies are golden brown.

These are still awesome leftover, but you really should at least try one while it’s still warm and gooey 🙂

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