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 1 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 1 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… Temember my 6-in-1-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!
Gluten-Free Vegan Breakfast Cookies
- 2 medium ripe bananas
- 2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written)
- 1/2 cup natural, salted peanut butter (crunchy or smooth)
- 2 Tbsp refined coconut oil (melted // or avocado oil)
- 1 tsp pure vanilla extract
- 3 Tbsp agave nectar or 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
- 1 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 dairy-free semisweet or dark chocolate chips
Preheat oven to 350 degrees F (176 C).
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 freeze for even longer storage time.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 26 cookies)
- Calories: 119
- Fat: 6.5g
- Sodium: 44mg
- Carbohydrates: 12.6g
- Fiber: 2.5g
- Sugar: 5.5g
- Protein: 2.8g