Monday, April 15, 2013

Banana Coconut Chocolate Chip Cookies (Vegan & Gluten Free)


Looking for something different to do with those ripe bananas in the freezer.....Other than banana bread?? Look no further! Gluten is the protein in wheat that is quiet sticky and helps hold baked goods together. In this wheat free recipe, bananas bind the ingredients and also add significant sweetness so that only a small amount of maple syrup in needed. These little delights are truly sinless...

Ingredients
  • 2 bananas, mashed
  • 1/4 cup canola oil
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 cup rolled oats
  • 2/3 cup brown rice flour
  • 1/4 teaspoon baking soda
  • 1/2 cup shredded unsweetened dried coconut
  • Pinch of Sea Salt
  • 1/4 cup semi-sweet dark chocolate chips
Procedure

Preheat oven to 350

In medium bowl, combine bananas, oil, syrup and vanilla. In separate medium bowl, combine oats, flour, baking soda, coconut and salt. Add the banana mixture to the dry ingredients and blend until just combined (do not over stir). Fold in chocolate chips.

Line cookie sheet with parchment paper and drop batter by the heaping teaspoon onto sheet. There is no need to roll, flatten or shape the mounds. Place in oven and bake 14 minutes or until lightly browned. Remove from oven and place on wire rack to cool

Makes 1 dozen cookies
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