I’m not going to lie, I’ve been listening to A LOT of podcasts. All kinds! And I’ve learned so much from them. My brother had mentioned over the summer that he listens to podcasts so I immediately found some that suited my interest and since then they’ve been so educational! Anywho, because of one of the podcasts I listen to (the One Part Podcast), I was turned on to a book called We Need To Talk by Celeste Headlee. So so so good! And I’m not even halfway through it, but I’ve learned so much about how to have a more meaningful conversation and about conversing in general. I HIGHLY recommend this book to everyone. I also want to recommend the One Part Podcast to everyone, especially women, but men can listen too. It’s one of my favorites.So good!
Anyways. Cookies. This recipe. These cookies. So freakin amazing. Like I could just eat these for the rest of my life and be happy. Okay actually that’s a lie because I need guacamole and tacos. But still these cookies are so yummy! They are vegan, gluten free,and refined sugar free. I mean, how can I not want to eat ten of these at a time? They don’t last very long in my house, I can tell you that.
Is it bad that I eat them for breakfast sometimes?
Speaking of yummy goodies, with the holidays coming up, I was wondering if any of you have any holiday recipes you’d like to see made vegan and gluten free? I have a few in mind, but I thought I’d ask you if there was anything in particular that you’ve been missing. Comment on this post, or shoot me an email with your suggestions! I’d love to hear them!
Banana Chocolate Chip Cookies-Vegan, Gluten Free
- 2 Over Ripe Bananas
- 2 Cups Gluten Free Oat Flour
- 1/2 Cup Coconut Sugar
- 1/2 Cup Maple Syrup
- 1/2 Cup Almond Butter
- 1/2 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1/2 Tsp Sea Salt
- 2 Tsp Vanilla Extract
- 1-1.5 Cups Chocolate Chips
Preheat oven to 375 F.
In a large bowl, mix together oat flour, coconut sugar, baking soda,baking powder, and salt.
In another bowl, mash the bananas with a fork until they are a pureed consistency. When done mashing, add maple syrup, almond butter, vanilla extract to the banana puree and mix.
Add wet ingredients to dry ingredients and mix until combined.
Fold in chocolate chips.
Using a cookie scoop, place dough on a lined cookie sheet about an inch apart.
Bake for 9 minutes. When taken out of the oven, they may have to be "squished" with the bottom of a cup so that they lay down more. Let cool completely and enjoy.
Store in an air tight container for up to 4 days.