There is nothing better than biting into a warm and gooey chocolate chip cookie, fresh out of the oven, especially after a long day of class. The only thing that could possibly ruin an experience this heavenly is the guilt that follows shortly after wolfing down a decadent cookie (or five).

The solution? This vegan, gluten-free cookie. It packs in all the flavor and richness of a buttery cookie without leaving you feeling like you’re ready for hibernation.

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Photo by Natalie Beam, Design by Amber Chen

 

Medium

Prep Time: 10 minutes
Cook Time: 13-15 minutes
Total Time: 25 minutes

Servings: 22

Ingredients:

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Photo by Natalie Beam

3 medium ripe bananas
2 tablespoons flaxseed
½ cup crunchy peanut butter
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
3 tablespoon agave nectar
1 ½ cup rolled oats
1 cup almond meal
½ teaspoon baking powder
½ teaspoon baking soda
1 pinch sea salt
1 handful walnuts
½ cup semisweet chocolate chips

Directions:

1. Preheat oven to 350°F.

2. Combine flaxseed with 5 tablespoons water in a large bowl and let rest for 5 minutes.

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Photo by Natalie Beam

3. Mash in the bananas until it reaches a smooth consistency and then add peanut butter, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.

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Photo by Natalie Beam

4. Mix in oats and almond meal.

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Photo by Natalie Beam

5. Stir in chocolate chips and walnuts.

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Photo by Natalie Beam

6. Drop cookies by the spoonful on a greased baking sheet. Place them 1 to 2 inches apart on the baking sheet (they don’t spread very much in the oven).

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Photo by Natalie Beam

7. Bake for 13-15 minutes or until the cookies are slightly brown.

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Photo by Natalie Beam

8. Remove and allow to cool.

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Photo by Natalie Beam

If you’ve got a craving for chocolate chip cookies, check out these related articles to get your fix: