My ingredients are simple: Peanut butter, banana, coconut oil, agave nectar, almonds, and flaxseed. To keep them gluten-free, I opted for GF oats, oat flour, and almond meal. And what kind of cookie would they be without chocolate chips? That’s what I said… These cookies have some of the heartiest ingredients I know and love, making them more like a healthy snack than a true cookie. But I’m really not much of a butter-and-brown-sugar type of cookie girl anyway, so these suited my fancy much more. What you need to know about this recipe: -It requires just 1 bowl and about 30 minutes-It’s refined-sugar- and butter-free-It’s vegan and gluten-free-It’s makes the perfect take-along breakfast or snack-They’re seriously addicting… Temember my 6-in-1-day comment? Yeah, ridiculously tasty. I loved that these cookies were delicious right out of the oven and seemed to become even more delicious after they’d cooled. They became a bit more soft and banana bread-like. Even John had a few, and he’s not much into health food hippie cookies. Success! If you’re looking for more banana-based, healthy cookie recipes try my Vegan Everything Breakfast Cookies and my Chocolate Chip Banana Bread Bites. They continue to get rave reviews. Enjoy!
