Ingredients

The following ingredients have 24 Servings
  • 1 Tablespoon ground flax seed
  • 3 Tablespoons water
  • 1/2 cup vegan buttery spread (or coconut oil)
  • 1 ripe banana (mashed)
  • 1/2 cup organic cane sugar (or coconut sugar)
  • 2 cups almond meal
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 2/3 cup dairy free chocolate chips

Instruction

  • Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
  • Make the egg replacer: combine the flax seed meal and water in small cup and let it sit for a few minutes until it gels up.
  • Place the vegan buttery spread in a microwave safe mixing bowl, and microwave for about 30 seconds until melted.
  • Add the flax egg, mashed banana, and sugar to the melted vegan butter, and stir well.
  • Add the almond meal, vanilla extract, baking soda, salt, and cinnamon to the mixture and stir well. Add the chocolate chips and stir again.
  • Drop tablespoonfuls of the dough onto the parchment lined cookie sheets. Leave about an inch and a half between cookies. Bake at 350 degrees F for 16-20 minutes.
  • Let the cookies cool on the baking sheet, they will firm up more as they cool down. Store in an airtight container.