Alright, another cookie post, but it was cold & snowy today and I felt like making a treat!
This recipe is adapted from “The Minimalist Baker” (http://minimalistbaker.com/gluten-free-vegan-breakfast-cookies/)
I think these might be my favorite of all the cookies I’ve posted to this site so far. The taste reminded me of banana bread, which is a great taste for me!
1 ripe banana (I used a frozen one, thawed)
1/2 cup natural peanut butter
2 Tbsp coconut oil, melted
1 tsp vanilla extract
2 Tbsp maple syrup (or honey)
1/2 cup oat flour (ground from oatmeal in food processor)
1/2 cup almond meal
1/2 tsp baking powder
1/2 tsp baking soda
pinch of sea salt
2 Tbsp walnuts, lightly crushed
1/4 cup dark chocolate chips
(made 8 large, puffy cookies)
Preheat oven to 350 degrees. In a mixing bowl, mash the banana then add in the peanut butter and stir until combined. Add in the baking powder, baking soda, coconut oil, maple syrup, salt, vanilla, and stir all the ingredients. Put in the chocolate chips and walnuts, and stir everything again. Refrigerate for about 5 minutes so that the cookie dough hardens a little. Take the mixture out of the fridge, and shape into cookies on a lightly greased baking tray. Bake for 15-17 minutes, the edges will slightly brown. Transfer the cookies onto a plate after a few minutes. Once the cookies have cooled, store them in an airtight container in the fridge.