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.
Photo by Natalie Beam, Design by Amber Chen
Prep Time: 10 minutes
Cook Time: 13-15 minutes
Total Time: 25 minutes
Servings: 22
Ingredients:
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.
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.
Photo by Natalie Beam
4. Mix in oats and almond meal.
Photo by Natalie Beam
5. Stir in chocolate chips and walnuts.
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).
Photo by Natalie Beam
7. Bake for 13-15 minutes or until the cookies are slightly brown.
Photo by Natalie Beam
8. Remove and allow to cool.
Photo by Natalie Beam
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