I made these Gluten Free #NuttZo Banana Vegan Breakfast Cookies two days ago and they are a great go-to snack after working out or for BREAKFAST. Love the idea of substituting most of the sugar with bananas. I might add an egg next time. I did add 1 tsp vanilla. My oats were thinker than normal so I think regular oats would work better.
Author: Minimalist Baker
Ingredients- 2 medium ripe bananas
- 2 flax eggs (2 Tbsp flaxseed + 5 Tbsp water)
- 1/2 cup NuttZo CHOC (crunchy or smooth)
- 2 Tbsp refined coconut oil, melted (or canola oil)
- 1 tsp pure vanilla extract
- 3 Tbsp agave nectar (or sub maple syrup, or honey if not vegan)
- 1 1/2 cup gluten free rolled oats
- 1/2 cup oat flour (ground from GF oats)
- 1/2 cup almond meal (ground from raw almonds)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch sea salt (add more or less depending on saltiness of your PB)
- dark chocolate chips (non-dairy for vegan)
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- In a large bowl combine flax seed and water and let rest for 5 minutes to achieve “eggy” texture.
- Mash in the bananas until well combined, and then add #NuttZo, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.
- Add oats, almond meal and oat flour and mix well.
- Add chocolate chips and walnuts and stir until well combined. Refrigerate for 5 minutes to harden.
- Drop cookies by spoonfuls on a lightly greased baking sheet – they won’t expand much. Also make them as uniform in size as possible to ensure even baking.
- Bake for 15-17 minutes or until the cookies are slightly golden brown.
- Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freezer for even longer storage time.
Calories: 119 Fat: 6.5 g Carbohydrates: 12.6 g Sugar: 5.5 g Sodium: 44 mg Fiber: 2.5 g Protein: 2.8 g