Gluten Free · Sugar Free · Dairy Free · Vegan
…because sometimes I’d rather talk about cookies than feelings. But only cookies that are free of the most common inflammatory foods, gluten, refined sugar, and dairy.
If you haven’t baked like this before, there are a few things worth mentioning about this recipe. These cookies don’t reach that golden-brown-bottomed crispness you look for when a traditional cookie is ready to come out of the oven. These cookies don’t spread while baking. What you drop on the cookie sheet is the same shape you’ll get with the baked cookie. They’re also softer than what most people associate with a traditional chocolate chip cookie and maintain their form with minimal crumbling.
All you need is one bowl, a hand mixer…and all of the ingredients listed below.
This recipe makes 12 cookies. Baking time ranges from 16 – 18 minutes.
2 overripe bananas
½ cup natural peanut butter
¼ cup unsweetened almond milk
2 tbsp honey
1 tsp vanilla extract
1 cup oat flour
1 tbsp ground flax seeds
1 tbsp cinnamon
1 tsp baking powder
½ tsp salt
1/3 cup chopped walnuts
¼ cup vegan sugar-free chocolate chips
Preheat your oven to 350. Line a cookie sheet with parchment paper.
In a medium bowl, break the two bananas into small chunks with your hands. Add peanut butter, almond milk, honey, and vanilla extract. Using a handheld mixer on medium-low speed, beat the ingredients into a smooth batter.
Add the dry ingredients to the bowl. Using the handheld mixer on low speed, beat until just combined.
Fold in the walnuts and chocolate chips.
Drop heaping spoonfuls of the cookie dough on the prepared sheet. Bake for 9 minutes. Rotate the cookie sheet and bake for another 7 – 9 minutes. The cookies will firm up and turn a soft tan when they’re ready to come out of the oven.
Place the cookies on a cooling rack or on a piece of parchment paper on your counter. If you’re like me, you’ll pull the parchment paper with all the cookies on top right onto your counter in an act of daring and kitchen bravery.