From Minimalist Baker
Gluten-Free Vegan Breakfast Cookies
- Time
- 27 min
- Makes
- 26
- Ingredients
- 15
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Ingredients
- 2 Tbsp flaxseed meal ((to make flax eggs))
- 5 Tbsp water ((to make flax eggs))
- 2 medium ripe bananas
- 1/2 cup natural, salted peanut butter ((crunchy or smooth))
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp refined coconut oil ((melted // or avocado oil))
- 3 Tbsp agave nectar or maple syrup ((or honey if not vegan))
- 1 pinch sea salt ((add more or less depending on saltiness of your PB))
- 1 tsp pure vanilla extract
- 1 1/2 cup gluten-free rolled oats
- 1/2 cup almond meal ((ground from raw almonds))
- 1/2 cup oat flour (ground from GF oats)
- 1/2 cup dairy-free semisweet or dark chocolate chips
- 3 Tbsp raw walnuts ((lightly crushed // or sub other nut))
Nutrition · per serving
1 cookies per serving
- Calories
- 119 kcal
- Fat
- 6.5 g
- Fiber
- 2.5 g
- Sugar
- 5.5 g
- Sodium
- 44 mg
- Protein
- 2.8 g
- Carbohydrate
- 12.6 g
As published by Minimalist Baker.
The method
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