I’ve been wanting to experiment more with gluten free recipes since I have a few friends that eat gluten free and I am wanting to shy more away from it myself. These cookies are a result of that desire, and although they were kind of an experiment, they turned out so good I simply could not stop eating them (as in “6 cookies in one day” kind of good).
My ingredients are simple: Peanut butter, banana, coconut oil, agave nectar, almonds and flaxseed. To keep them gluten free I opted for GF oats, oat flour, and almond meal. And what kind of cookie would they be without chocolate chips? That’s what I said…
These cookies have some of the heartiest ingredients I know and love, making them more like a healthy snack than a true cookie. But I’m really not much of a butter-and-brown sugar type of cookie girl anyway, so these suited my fancy much more.
What you need to know about this recipe:
-It requires just one bowl and about 30 minutes
-It’s refined sugar and butter free
-It’s vegan and gluten free
-It’s makes the perfect take-along breakfast or snack
-They’re seriously addicting…remember my 6 in one day comment?
Yeah, ridiculously tasty.
I loved that these cookies were delicious right out of the oven and seemed to become even more delicious after they’d cooled. They became a bit more soft and banana bread-like. Even John had a few, and he’s not much into health food hippie cookies. Success!
- 2 medium ripe bananas
- 2 flax eggs (2 Tbsp flaxseed + 5 Tbsp water)
- 1/2 cup natural, salted peanut butter (crunchy or smooth)
- 2 Tbsp refined coconut oil, melted (or canola oil)
- 1 tsp pure vanilla extract
- 3 Tbsp agave nectar (or sub maple syrup, or honey if not vegan)
- 1 1/2 cup gluten free rolled oats
- 1/2 cup oat flour (ground from GF oats)
- 1/2 cup almond meal (ground from raw almonds)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch sea salt (add more or less depending on saltiness of your PB)
- 3 Tbsp raw walnuts, lightly crushed (or sub other nut)
- 1/2 cup semisweet or dark chocolate chips (non-dairy for vegan)
- Preheat oven to 350 degrees.
- In a large bowl combine flax seed and water and let rest for 5 minutes to achieve “eggy” texture.
- Mash in the bananas until well combined, and then add peanut butter, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.
- Add oats, almond meal and oat flour and mix well.
- Add chocolate chips and walnuts and stir until well combined. Refrigerate for 5 minutes to harden.
- Drop cookies by spoonfuls on a lightly greased baking sheet – they won’t expand much. Also make them as uniform in size as possible to ensure even baking.
- Bake for 15-17 minutes or until the cookies are slightly golden brown.
- Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freezer for even longer storage time.
nutrition information is a rough estimate for 1 cookie.