Vegan Gluten Free Double Chocolate Chip Breakfast Cookies
The easiest gluten free and vegan double chocolate cookies recipe.
Ingredients
- 3/4 cup quick oats (blended into a fine oat flour)
- 3 tbsp coconut sugar
- 1 tbsp dark chocolate chips/chunks
- 1/2 tbsp mini semi sweet chocolate chips
- 1 tsp cocoa powder (I used Hershey's Special Dark)
- 1/2 medium ripe banana (mashed)
- 1 tbsp creamy peanut butter
- 1/2 tbsp melted coconut oil (measure after melting)
Instructions
- Preheat the oven to 400° F.
- In a mixing bowl, combine the oat flour, coconut sugar, and cocoa powder.
- Add the mashed banana, peanut butter, and melted coconut oil, and mix again until a thick and sticky cookie dough forms.
- Gently fold in the semi-sweet chocolate chips, reserving a few for topping the cookies with if desired.
- Roll the cookie dough into six equally sized spheres.
- Place each cookie dough ball on a lined or greased baking sheet, leaving space between each cookie.
- Use a rubber scraper to flatten each dough ball into a round cookie shape.
- Press the dark chocolate chips/chunks into the tops of the cookies.
- Bake the cookies for about 8 minutes, or until firm.
- Dig in and enjoy!
Notes
nomeatfastfeet.com