Serve
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Pin RecipeIngredients
- 3 large, ripe bananas, pureed
- 1 tsp. vanilla extract
- ¼ cup warm coconut, olive or canola oil
- 2 cups rolled gluten free oats
- 2/3 cup almond meal
- 1/3 cup coconut, shredded and unsweetened
- 1/2 tsp. cinnamon
- 1/2 tsp. fine grain sea salt
- 1 tsp. baking powder
- 6 to 7 oz. chocolate chips
Instructions
- Preheat oven to 350 degrees F, and put the racks on the top third. Mix the bananas, coconut, olive or canola oil, and vanilla extract in a bowl. Combine all the dry ingredients, except the chocolate chips, in a separate bowl. Put together the contents of the two bowls, and stir until obtaining a homogeneous mixture. Add the chocolate chips to the dough. Line a baking sheet with parchment paper, and start dropping blobs of approximately 2 tsp. of dough, leaving 1 inch between them. These vegan bakery cookies need to be baked for 12 to 15 minutes.
Nutrition
- Serving Size: 1
s:
Nutrition Information Per Serving:
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 77.2 | 4.6 | 2.7 | 1.3 | 1.7 | 47.1 | 11.7 | 2 |
3 large, ripe bananas, pureed
1 tsp. vanilla extract
¼ cup warm coconut, olive or canola oil
2 cups rolled gluten free oats
2/3 cup almond meal
1/3 cup coconut, shredded and unsweetened
1/2 tsp. cinnamon
1/2 tsp. fine grain sea salt
1 tsp. baking powder
6 to 7 oz. chocolate chips
Preheat oven to 350 degrees F, and put the racks on the top third. Mix the bananas, coconut, olive or canola oil, and vanilla extract in a bowl. Combine all the dry ingredients, except the chocolate chips, in a separate bowl. Put together the contents of the two bowls, and stir until obtaining a homogeneous mixture. Add the chocolate chips to the dough. Line a baking sheet with parchment paper, and start dropping blobs of approximately 2 tsp. of dough, leaving 1 inch between them. These vegan bakery cookies need to be baked for 12 to 15 minutes.
Serves: 36 gluten free vegan cookies
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