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Delicious and Healthy Chocolate Chip Cookies
John's daughter, Elena
These delicious cookies are both vegan and gluten-free and contain no refined sugar, but do contain some surprising healthy ingredients.
2 medium ripe bananas
2 Flax seed eggs, (2 Tbsp ground flaxseed +5 Tbsp water)
120 ml1/2 cup natural salted peanut butter
30 ml2 Tbsp refined coconut oil (melted)
5 ml1 tsp pure vanilla extract
44 ml3 Tbsp maple syrup
350 ml1 1/2 cups gluten free rolled oats
120 ml1/2 cup oat flour
120 ml1/2 cup almond meal
2 ml1/2 tsp baking powder
2 ml1/2 tsp baking soda
pinch sea salt
44 ml3 Tbsp lightly crushed raw walnuts, (or other nut)
120 ml1/2 cup semisweet or dark chocolate chips, (non-dairy)
Options could be add some coconut, +/or almond extract
Preheat oven to 350 degrees.
In a large bowl combine ground flax seed and water and let it rest 5 minutes to achieve "eggy" texture.
Mash in bananas until well combined, and then add peanut butter, baking powder, baking soda, melted coconut oil, maple syrup, 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.
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 a baking sheet for a few minutes before transferring to a cooling rack.
After completely cooled, store in an airtight container.
Enjoy!