Grown-ups get to have cookies for breakfast (it’s a rule)
Vegan & Gluten Free Anytime You Like Cookies
- 2 tbsp flaxseeds
- 1 c mashed bananas (about 3 ripe bananas)
- 1/4 c honey
- 1/4 c coconut oil, melted
- 1 tsp vanilla
- 1 1/2 c rolled oats (I used GF extra thick)
- 1/2 c almond flour
- 3-4 Tbsp coconut flour (judge the “wetness” of the batter)
- 1/2 c unsweetened coconut flakes
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 chopped walnuts
- chocolate chunks or chips (measure to your liking)
- Heat oven to 350. Combine the flaxseeds with 5 Tbsp water. Let sit until seeds absorb some liquid, about 10 minutes.
- In a bowl, combine the flaxseeds, bananas, honey, coconut oil, and vanilla extract.
- In a larger bowl, combine the oats, flours, coconut, baking powder, baking soda, and salt, and whisk together to incorporate. Pour into the banana mixture and add chocolate, nuts, and anything else you’d like to incorporate. Fold to combine with rubber spatula.
- Scoop 1 heaping Tbsp of batter onto a parchment-lined bakng sheet. Bake until golden brown, rotating once, about 15-20 minutes (remember there’s no real egg in there and it’s okay if they’re soft). Transfer cookies to a wire rack to fully cool, and store in airtight container in the refrigerator. They’re good for about a week (if they last that long!).
*Recipe inspired by a torn out page of a May 2015 issue of Redbook. I altered the recipe to make these gluten free and not spark any trust issues with hidden raisins and whatnot.