These delicious vegan and gluten-free superfood cookies are perfect for fall- with all the flavors of the season but still remaining on the healthier side before we get into the holidays!
Normally, I would probably say something like, “ahh fall… when we break out our baking dishes and begin making decadent treats once again…” but let’s be real that’s been this whole year so…
I mean, sourdough and banana bread were basically the mascots of 2020.
And though it took me practically the entire year, I think I’ve finally come out of the “comfort eating” portion of our programming. If you feel me on that, it doesn’t mean you can’t still create recipes that are healthy AND delicious! Like, we were actually kind of surprised how good these were TBQH.
So grab that baking tray out of the dishwasher and let’s keep this party goin.
These cookies could be eaten at breakfast, for dessert, or as an afternoon snack, and combine powerful superfoods such as bananas, almond butter, chia seeds, cranberries and pepitas. Not to mention they are gluten-free AND vegan!
Superfood Gluten-Free Oatmeal Cookies (That Are Actually Good!)
Equipment
- Oven
Ingredients
- 2 large ripe bananas
- 1/2 cup creamy almond butter
- 1 tbsp coconut oil
- 1 tbsp brown sugar
- 2 tbsp maple syrup
- 1 tbsp filtered water
- 1 tsp vanilla extract
- 2 cups oats
- 1/4 cup almond flour
- 2 tbsp chia seeds
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350° F.
- Grease a large baking sheet with veggie or grapeseed oil.
- In a large bowl, mash the bananas with a potato masher or fork.
- Add your wet ingredients: the almond butter, coconut oil, brown sugar, maple syrup, water and vanilla extract, mixing until smooth.
- In a separate bowl, combine your dry ingredients: the almond flour, oats, chia seeds, baking powder, cinnamon and salt.
- Fold the dry ingredients into the wet ingredients and mix until combined.
- Stir in the pepitas and dried cranberries.
- Use a spoon to drop dough onto the baking sheet, keeping them a few inches apart.
- Grease the bottom of a pint glass and use that to flatten the dough just a bit.
- Bake for 12-15 minutes or until cookies are a nice golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire cooling rack.
If you make this recipe, tag me on Instagram, I’d love to see your creative versions!
@indigo_and_fern
Cheers!
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