Vegan and gluten free baking lends itself to dense, rich things with big flavors and these moist, addictive little cookies are a perfect example. Super easy to whip up and with dough that freezes like a champ, these are great “in a pinch” cookies when you just want something sweet and you want it now. Enjoy!

INGREDIENTS

2 tablespoons flaxseed powder

2 medium ripe bananas

1/2 cup crunchy peanut butter

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons coconut oil, melted

1/2 cup brown sugar, packed

pinch sea salt (add more or less depending on saltiness of your PB)

1 teaspoon pure vanilla extract

1 1/2 cups gluten free rolled oats

1/2 cup oat flour (just run the oats in a food processor until fine)

1/2 cup almond meal (just run the almonds in a food processor until fine)

1/2 cup shredded coconut

DIRECTIONS

Preheat oven to 350 degrees.

In a large bowl combine flax seed and 2 tablespoons water and let rest for 5 minutes.

Mash in the bananas until well combined, and then add peanut butter, baking powder, baking soda, melted coconut oil, brown sugar, salt, vanilla and stir. Add oats, almond meal, add oat flour, and mix well.  Add coconut and stir until well combined. Refrigerate for 5 minutes to chill the dough a bit.

Drop cookies by spoonfuls on a parchment or silicon pad lined baking sheet. 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.