Air Fryer Peanut Butter-Banana-Chocolate Chunk Cookies
The title pretty much says it all! These little cookies taste like banana bread spiked with peanut butter, spiked with chocolate chunks. They are a bit crispy on the edges and moist in the middle. The chocolate chunks provide hits of chocolate as you bite into the cookies. These are serious kid and adult cookies. The cookies are cookies, so they obviously aren't health food. That said, they aren't too horrendously bad for you. My reasoning is that the peanut butter provides protein, the banana provides potassium, the oats provide fiber, and the chocolate chunks contribute anti-oxidants. Really, though, the cookies are good! They also are easy to mix up and bake in minutes in the air fryer. Feel free to bake part of the dough and stash the remainder in the refrigerator for another day. I think the dough actually improves with a stint in the refrigerator. Enjoy!
Air Fryer Peanut Butter-Banana-Chocolate Chunk Cookies -- Makes 12+
1 very ripe banana mashed well
2 tablespoons of canola oil
3 tablespoons of peanut butter
2 tablespoons of sugar
2 tablespoons of dark brown sugar (or regular brown if that's what you have)
1 large egg
3/4 cup of quick oats
1/2 cup of flour
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of chocolate chips or chunks
In a medium bowl or measure combine the mashed banana, oil, peanut butter, sugars, and egg well. Stir in the oats, flour, baking powder, baking soda, and salt until combined. Stir in the chocolate chunks. Cut pieces of baking parchment into squares to fit the bottom of your air fryer basket (6-7 inches). Place several 1 1/2-inch scoops of cookie dough on each piece of parchment, leaving at least an inch between the dough mounds. Flatten the dough mounds slightly until they are about an inch thick. Put one cookie-covered parchment sheet in your air fryer, set the temperature at 320 degrees, and bake the cookies for about 10 minutes or until barely set and golden. Repeat the process with the remaining dough or stash some of the dough in the refrigerator for another day.