Ingredients

The following ingredients have 13 Servings
  • 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

Instruction

  • 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.