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!
- 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
- Preheat oven to 350 °F. Line a large baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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.