I've played around with cookie recipes for years. The nicest ones are usually packed full of butter and sugar, but along with consuming a zillion calories, you also (if you're like me) consume a lot of guilt too!
Plus, I can't just eat one cookie. If I've made a batch of warm cookies, there's a good chance I will be eating at least two (ok four and then some with a cup of tea later, acting like it's the first one I've had!).
First off, you don't have to do the whole gluten and dairy free thing if you don't want... that's just me! However, I would say that as they are gluten free, they are super light, easy to eat and not at all stodgy... Hence I can eat four... or five.
WHAT YOU NEED:
1 medium and very ripe banana
120g coconut sugar
80ml coconut oil melted
1 tsp vanilla extract
125g gluten free plain flour
170g GF organic rolled oats
pinch of sea salt
85g vegan dark chocolate chips or chopped up vegan dark chocolate
Method:
Preheat the oven to 180 degrees and line 2 large baking sheets with baking parchment
In a medium size bowl, mash the banana with a fork with the sugar, coconut oil and vanilla until smooth
Sift the flour into the bowl with the banana mixture and add the oats, salt and chocolate chips. Give it a good stir, it will be very thick
I like to use an ice-cream scoop to create equal sized cookies. Then flatten them with a fork and round them off.
Bake in the oven for around 12-14 mins or until they are golden. Allow them to cool slightly for a few mins on the baking sheet before transferring them to the cooling rack. They can keep in an airtight container for up to 5 days - but ours were lucky to make 24 hours ha ha!
TIP: You can always add 40g toasted coconut, chopped pecans or walnuts to mix it up a bit
Thanks so much for reading and I hope you enjoy making them!
Emmaline