Vegan Gluten-Free Banana Bread Cookies
These vegan gluten-free banana bread cookies are made with almond flour, oat flour, and peanut butter — soft, chewy, and tasting exactly like banana bread in cookie form. Naturally egg-free and dairy-free, ready in 20 minutes.
Servings: 12 cookies
Calories: 190kcal
Ingredients
- 1 medium overly ripe banana or frozen & thawed
- ½ cup peanut butter melted, or nut butter of choice
- ⅛ cup coconut oil melted, or ghee
- ⅛ cup maple syrup
- 1 tsp vanilla extract
- ¾ cup almond flour
- ½ cup gluten free quick oats blended into a fine flour using a high speed blender
- ¼ cup brown sugar
- ½ tsp baking soda
- ¼ cup ground flaxseed
- 1 tsp cinnamon
- pinch of salt
- chocolate chips amount of your liking
Instructions
- Mash an overly ripe banana with a fork on a plate or straight into a bowl.
- In a medium size bowl combine the mashed banana, melted peanut butter, melted coconut oil, maple syrup and vanilla extract.
- In a separate bowl combine the almond flour, gluten free oat flour, brown sugar, baking soda, ground flaxseed, cinnamon and salt.
- Add the dry ingredients to the wet ingredients. Then stir in chocolate chips.
- Chill dough for 10-15 minutes while you preheat the oven to 350°F.
- Using an ice cream scoop, scoop out 12 cookies onto a lined baking sheet. Press down on cookies slightly with the palm of your hand to shape. The cookies will not change shape much while cooking.
- Bake for 10 minutes. Remove from oven and quickly add banana slices to the middle of the cookies if you desire. Put back in oven for 3-5 minutes. I took mine out after 3 minutes as I love the inside of my cookies to be very soft and gooey.
- Let cool on baking sheet and ENJOY!
Nutrition
Serving: 1cookie | Calories: 190kcal | Carbohydrates: 16g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 95mg | Potassium: 150mg | Fiber: 3g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg