Baking is a new vegan foodie journey I have fallen in love with! Testing in the kitchen, batch after batch, I have finally inspired and perfected thick, chewy and moist cookies. These cookies have it all – banana, peanut butter, oatmeal, chocolate chips and more chocolate! The best part? They are gluten-free and vegan too! Healthy and delicious – sign me up!

They aren’t overly sweet, which is perfect. The chocolate chips add just enough sweetness to cure a sugar craving, and the grounded chocolate truffle adds a nice touch for texture and bitterness. They are great out of the oven, but even better the next day.

Today’s recipe is a Vegan, Gluten-Free Peanut Butter Banana Chocolate Chip Cookie!

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INGREDIENTS

  • 3 large, very ripe bananas, peeled
  • 1/2 cup creamy peanut butter
  • 1 tablespoon coconut oil
  • 2 tablespoons agave nectar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups gluten-free oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt 3/4 cup vegan chocolate chips
  • 3oz. R.E.A.L. (Raw Energy and Life) Foods Superfoods Supreme Truffle, grounded

INSTRUCTIONS

  1. Preheat oven to 350ย ยฐF. Line a large baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, mash the ripe bananas with a fork. Stir in the wet ingredients: peanut butter, coconut oil, agave, and vanilla extract. Mix until smooth.
  3. In a separate medium bowl, stir together the dry ingredients: oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips and grounded chocolate truffle.
  4. Drop spoonfuls of dough onto prepared baking sheet. Bake for 12-14 minutes or until cookies are browned. Let cool on baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

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