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 Tbsp flaxseed meal (to make flax eggs)
- 5 Tbsp water (to make flax eggs)
- 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 flaxseed meal 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.