Gluten-Free Vegan Breakfast Cookies

Name: Kue Sarapan Vegan Bebas Gluten
Total time: 27 min
Yield: 26 servings
Cuisine: Indonesian
Ingredients: 2 Tbsp flaxseed meal ((to make flax eggs)); 5 Tbsp water ((to make flax eggs)); 2 medium ripe bananas; 1/2 cup natural, salted peanut butter ((crunchy or smooth)); 1/2 tsp baking powder; 1/2 tsp baking soda; 2 Tbsp refined coconut oil ((melted // or avocado oil)); 3 Tbsp agave nectar or maple syrup ((or honey if not vegan)); 1 pinch sea salt ((add more or less depending on saltiness of your PB)); 1 tsp pure vanilla extract; 1 1/2 cup gluten-free rolled oats; 1/2 cup almond meal ((ground from raw almonds)); 1/2 cup oat flour (ground from GF oats); 1/2 cup dairy-free semisweet or dark chocolate chips; 3 Tbsp raw walnuts ((lightly crushed // or sub other nut))

Tender, not-too-sweet breakfast cookies made with bananas, flaxseed, oat flour, rolled oats, almond meal, and lots of dark chocolate chips. Gluten-free and vegan!

⏱️ 27 min 🔪 Prep: 10 min 🔥 Cook: 17 min 📊 Medium 👁️ 23 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

26 servings

2 Tbsp flaxseed meal ((to make flax eggs))
5 Tbsp water ((to make flax eggs))
2 medium ripe bananas
1/2 cup natural, salted peanut butter ((crunchy or smooth))
1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp refined coconut oil ((melted // or avocado oil))
3 Tbsp agave nectar or maple syrup ((or honey if not vegan))
1 pinch sea salt ((add more or less depending on saltiness of your PB))
1 tsp pure vanilla extract
1 1/2 cup gluten-free rolled oats
1/2 cup almond meal ((ground from raw almonds))
1/2 cup oat flour (ground from GF oats)
1/2 cup dairy-free semisweet or dark chocolate chips
3 Tbsp raw walnuts ((lightly crushed // or sub other nut))

Steps

Preheat oven to 350 degrees F (176 C).
In a large bowl combine flaxseed meal and water and let rest for 5 minutes to achieve "eggy" texture.
Mash in the bananas until well combined, and then add peanut butter, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.
Add oats, almond meal and oat flour and mix well.
Add chocolate chips and walnuts and stir until well combined. Refrigerate for 5 minutes to harden.
Drop cookies by spoonfuls on a lightly greased baking sheet - they won't expand much. Also make them as uniform in size as possible to ensure even baking.
Bake for 15-17 minutes or until the cookies are slightly golden brown.
Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freeze for even longer storage time.