Gluten-Free Vegan Breakfast Cookies
Ingredients
The base
-
2
Tbsp
flaxseed meal
-
5
Tbsp
water
-
2
medium
ripe bananas
-
½
cup
natural salted peanut butter
-
½
tsp
baking powder
-
½
tsp
baking soda
-
2
Tbsp
refined coconut oil
-
3
Tbsp
agave nectar
-
1
pinch
sea salt
-
1
tsp
pure vanilla extract
The dry ingredients
-
1½
cup
gluten-free rolled oats
-
½
cup
almond meal
-
½
cup
oat flour
The mix-ins
-
½
cup
dairy-free semisweet or dark chocolate chips
-
3
Tbsp
raw walnuts
Instructions
- Preheat the oven to 350°F (176°C).
- In a large bowl, combine flaxseed meal and water, letting it rest for 5 minutes.
- Mash in the bananas and add peanut butter, baking powder, baking soda, melted coconut oil, agave nectar, salt, and vanilla, stirring until combined.
- Add the oats, almond meal, and oat flour, mixing well.
- Stir in the chocolate chips and walnuts until fully combined.
- Refrigerate the mixture for 5 minutes to firm up.
- Drop spoonfuls of the mixture onto a greased baking sheet, ensuring they are uniform in size.
- Bake for 15-17 minutes until slightly golden brown.
- Let the cookies rest on the baking sheet for a few minutes before transferring to a cooling rack.
- Store in an airtight container for up to a few days, refrigerate or freeze for longer storage.
Nutrition Facts (estimated)
Servings
26 cookies
Calories
119
Total fat
6.5g
Total carbohydrates
12.6g
Total protein
2.8g
Sodium
44mg
Cholesterol
0mg
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