Adapted from Minimalist Baker
(gluten free & vegan, too!)

Ingredients

  • 2 medium ripe bananas, mashed
  • 2 flax “eggs” (2 tablespoons flaxseed and tablespoons water)
  • 1/2 cup natural smooth or crunchy peanut butter (or other nut butter)
  • 2 tablespoons organic virgin coconut oil, melted (or canola oil)
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons agave nectar or maple syrup (or honey if not vegan)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch sea salt (add more or less depending on saltiness of your peanut butter)
  • 1 1/2 cups gluten free rolled oats
  • 1/2 cup almond meal
  • 1/2 cup gluten free oat flour
  • 1/2 cup non-dairy semisweet or dark chocolate chips (or dairy version if not vegan)
  • 3 tablespoons raw walnuts, lightly crushed (or substitute other nut)

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine flax seed and water, and let rest for 5 minutes to achieve “eggy” texture.
  3. Mash in the bananas until well combined.
  4. Add peanut butter, melted coconut oil, vanilla, agave nectar or maple syrup, baking powder, baking soda, and salt. Stir until combined.
  5. Add oats, almond meal, and oat flour. Mix well.
  6. Add chocolate chips and walnuts, and stir until well combined.
  7. Refrigerate for 5 minutes to harden.
  8. Drop cookies by spoonful on a lightly greased baking sheet – they won’t expand much. Also make them as uniform in size as possible to ensure even baking.
  9. Bake for 15 to 17 minutes or until the cookies are slightly golden brown.
  10. Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an airtight container to keep fresh for up to a few days. Refrigerate or freeze for even longer storage time.

Makes: 26 cookies  Total Time: 27 minutes

ABOUT THE CHEF

Recipe_SharonChef’s Name: Sharon Manzuk
Family Members: Husband – Chuck, Beagle – Barney,
Cockatiel – Lionel
Community of Residence: Scripps Ranch
Hobbies/ Interests: Pilates, yoga, golfing, scuba diving, boot camp fitness, flower and jewelry beading, finding creative ways to use and cook with do TERRA essential oils
Favorite Local Activity: Golfing and trying new local restaurants
About the Recipe: I’m always looking for a healthy snack between meals and before or after I workout. These yummy “cookies” are loaded with heart healthy, cholesterol lowering and immunity boosting ingredients, packed with protein, dietary fiber, omega-3 and 6 fatty acids, antioxidants, and essential amino acids, vitamins and minerals. Also, with just enough sweetness and chocolate to be a “cookie”, and vegan and gluten free, too!
About the Chef: I am the owner of Pukka Pilates & Physical Therapy located in Scripps Ranch, and I am a licensed physical therapist, PMA Certified Pilates Teacher, and Certified Ergonomic Evaluation Specialist. After finding relief from my own chronic back pain through Pilates, I was motivated to combine my expertise in rehabilitation and injury prevention, and passion for Pilates and fitness, to provide clients with a holistic rehabilitative and fitness approach to whole body health and lifelong wellness. I have been a Scripps Ranch resident since 2004 and really enjoy being able to help the people of this community stay healthy and fit. To learn more about Pukka visit www.pukkapilatesandpt.com.