Since I have friends who eat gluten-free, I want to try more recipes. The cookies were a result of this desire. Although they were an experiment, I couldn’t resist eating them.
Ingredients: peanut butter, bananas, coconut oil agave nectar almonds, and flaxseed; I chose GF, oats, and oat flour to keep them gluten free. What kind of cookies are gluten-freebie if not for the chocolate chips?
Thwithouts are made with some of my favorite and most hearty ingredients, which makes them more like healthy snacks than true cookies. But I’m really not much of a butter-and-brown-sugar type of cookie girl anyway, so these suited my fancy much more.
It takes only 30 minutes and one bowl.
It’s gluten-free and vegan.
It’s the perfect snack or breakfast to take along.
Remember my comment about a 6-in-1 day?
These cookies were so delicious straight out of the o, and they seemed to get even better after cooling. The cookies became more banana-breThey softer. John, who is not a fan of health food hippie cookie, ate a health-food hippie cookies2 Tbsp flaxseed meal (to make flax eggs)
- Use 5 tbsp of water to make a flax egg
- Tmedium-ripeipe bananas
- One of the most naturalĀ salted peanut butterĀ (crunchy or smooth).
- Baking powder, 1/2 tsp
- 1/2 tsp baking soda
- 2 Tbsp refined Coconut Oil (melted or avocado oil).
- Use three tablespoons of maple syrup or agave nectar (or honey if you’re not vegan).
- Add more or less salt depending on the saltiness of the PB.
- 1 tsp pure vanilla extract
- Gluten-free rolled Oats, 1 1/2 cups
- Almond meal (ground from raw almonds).
- One cup of flour ( made from GF oats) is needed.
- Half a cup of semisweet or dark chocolate chips
- 3 tbsp raw nuts (lightly crushed or substituted with other nuts)
Instructions
- Pre-heat oven to 350 degrees F.
- CoPreheat axseed and water in a large bowl and allow it to rest for five minutes. This will give you an “eggy” texture.
- Add the bananas and mash until well combined. Then add the peanut butter, baking soda, coconut oil melted, agave, salt, unmelted coconut oil oats with a lmond meal, oat flour, and oats.
- Stir until chocolate chips and nuts are well mixed. Refrigerate for five minutes to harden.
- They won’t spread much if you drop them by spoonfuls onto a baking sheet lightly greased. Make sure they are all the same size to ensure an even bake.
- Bake the cookies for 15-17 minutes or until they are golden brown.
- After transferring the cookies to a cooling rack, let them rest for a couple of minutes on the baking sheet. After cooling completely, store it in an airtight container to keep the food fresh for a few more days. Refrigerate or freeze for an even longer storage time.