These healthy cookies taste like bites of banana bread that can easily be made on the stove top. The vegan and gluten-free batter can easily be whipped up in about 5 minutes!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Calories: 71kcal
Ingredients
1medium bananavery ripe
1/2teaspoonbaking soda
1/4teaspoonbaking powderGF
Tiny pinch salt
1tablespoonflax seed
1/2teaspoonvanilla extract
1tablespoonalmond butter
1tablespoonmaple syrup
1tablespooncoconut oilliquid
1/4cupoat flourGF
1/4cupbuckwheat flour
Heaping 1/3 cup rolled oatsGF
1/4cupsemisweet chocolate chips
Instructions
In a large bowl, mash the bananas. Add the baking soda, baking powder, salt, flax seed, vanilla extract, almond butter, maple syrup, oil and stir until well combined.
Add the flours and rolled oats and stir. It should be wet and sticky, but will thicken in the refrigerator. Fold in the chocolate chips. Cover and refrigerate for 20 minutes (I found the texture to be slightly denser and the edges crisper after chilling the batter, but you can skip the chilling if you wish).
Preheat a pan over medium heat. Do NOT grease the pan; simply plop rounded teaspoons of chilled dough into the pan (space them about two inches apart; I did about five cookies per batch, but with larger pans can do more), lower heat to low and cover with a lid. Let cook for about 6-8 minutes, or until cookies feel firm to the touch. You will be able to smell them when they’re approaching doneness.
Remove from pan and repeat. Future batches may take less time since the pan will already be hot. EAT!
Notes
You can sub spelt or all-purpose flour for all or part of the flours indicated in the recipe.Adapted from here.