You might’ve just read that recipe title and thought there’s no way these cookies are going to be good. Gluten free and vegan?! But let me assure you, these cookies are a cross between an oatmeal cookie and muffin top.
- 2 flax eggs (2 Tablespoons ground flax seed + 5 Tablespoons water)
- 2 ripe bananas
- 1/2 cup almond butter
- 1/4 cup melted coconut oil
- 1 cup almond flour
- 1 cup rolled oats
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup walnuts
- 1/2 cup raisins
- Preheat oven to 350 degrees.
- In a small bowl, mix together ground flax seed and water. Set aside for about 5 minutes to let the flax seeds soak up the moisture.
- In a large mixing bowl, mash the bananas. Add the coconut oil and almond butter and stir to combine. Add the rest of the ingredients (except for the walnuts and dried fruit) and mix well. Add the walnuts and dried fruit and stir to evenly distribute.
- Spoon the cookie batter onto a parchment-lined baking sheet. Aim to make the cookies as even in size in possible (you should get about 15).
- Bake in the oven for about 20 minutes, or until slightly golden brown.
- Let the cookies rest on the baking sheet for a few minutes to allow them to harden a bit. Transfer to a wire rack and allow them to cool completely. Store them in an airtight container for a few days. You could even freeze them for breakfast cookies on demand!
Keywords: gluten-free, breakfast, breakfast recipe, breakfast cookies, vegan, vegan recipe