Almond butter
(or natural, salted peanut; ((crunchy or smooth)))
2 tbsp
Coconut oil
(refined; (melted // or avocado oil)))
1 tsp
Vanilla extract, pure
(pure)
3 tbsp
Honey, raw
(or maple syrup)
1 1/2 cup
Rolled oats- Gluten Free
1/2 cup
Oat flour
((ground from GF oats))
1/2 cup
Almond flour/meal, Bob's Red Mill
((ground from raw almonds)))
1/2 tsp
Baking powder, gluten-free
1/2 tsp
Baking soda
1 pinch
Sea Salt
(((add more or less depending on saltiness of your PB)))
3 tbsp
Walnuts
(Tbsp raw; ((lightly crushed // or sub other nut)))
1/2 cup
Dairy-free mini chocolate chips
(dairy-free semisweet or dark; chips)
Instructions
Preheat oven to 350 degrees F (176 C).
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 peanut butter, 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 freeze for even longer storage time.
