This recipe is my first vegan cookie creation and is still one that I make often and a major favorite in my house. It’s a great way to use up ripe bananas that are on their way out. Honestly, the more ripe and brown the banana, the better…it makes for a sweeter cookie. This cookie is gluten free and made without any added sugar; which makes this an acceptable “breakfast cookie” in my opinion and why it typically has a place on the table at brunch. Don’t let the fact that they don’t have sugar make you think they aren’t a tasty treat! Trust me.. these cookies are SO good and they will quickly disappear! If you have a few that don’t get gobbled up when warm, I suggest storing them in an airtight container in the refrigerator..they are very moist and taste amazing cold!
- 3 large, ripe bananas – mashed up.
- ¼ cup coconut oil (melted but barely warm)
- 1 tsp. vanilla extract
- 2 Cups rolled gluten free oats (I like Bob’s Red Hill Organic)
- 2/3 Cup almond flour
- 1/3 cup coconut (shredded and unsweetened)
- ½ tsp. cinnamon
- ½ tsp. Himalayan salt
- 1 tsp. baking powder
- ¾ cup vegan chocolate chips (I like Enjoy Life)
In a bowl, combine the wet ingredients (banana, oil, and vanilla). In a separate bowl, combine and whisk the oats, almond flour, coconut, cinnamon, salt and baking powder. Mix the dry ingredients with the wet until well mixed. Fold in the chocolate chips. The dough should be kind of wet – that’s normal. Make 2 tsp sized scoops of dough and spread out on a cookie sheet. Instead of using a cooking spray – I usually line the pan with parchment paper or a silicon baking sheet on top. You will bake these for 15 to 18 minutes – I usually flip them half way through baking so that the bottom of the cookie doesn’t get too brown. These are so good…moist..and a favorite with my family and friends.