Vegan, gluten-free, with fruit? Yes, please. Except for how much sugar went into these bad boys, I could almost completely convince myself that they were healthy.
Which is probably why we ate them for breakfast. And why I finished off the batch, only two days after they were baked.
Based on a recipe from this book (affiliate link), I tweaked it a little to make the batter less dry (to compensate for the gluten-free flour), added a little extra of this and that, and still ended up with way too much. I suggest halving the recipe’s ingredients, and enjoying with sweet tea.
2 bananas, mashed
3/4 c. apple sauce
3/4 c. sugar
1 t. vanilla extract
2 1/2 c. flour (I used Bob’s Red Mill Gluten-Free All Purpose)
2 1/2 c. rolled oat flakes (I used Bob’s Red Mill Gluten-Free Rolled Oats)
1/4 t. xanthan gum
1 t. cinnamon
1 t. baking soda
1 c. raisins
1/2 c. vegan chocolate chips (try finding fair-trade certified, for extra tasty karma)
- Preheat oven to 350°.
- Mix together the bananas, applesauce, sugar, and vanilla in a small bowl. Set aside.
- In a large bowl, mix together all dry ingredients except for the raisins and chocolate chips.
- Add the banana mixture to the flour mixture, mixing together well, then add in the raisins and chocolate chips and mix again until just blended well.
- After lining or lightly oiling it, drop spoon-fulls on a cookie sheet.
- Bake for 12-15.
Makes at least a dozen huge-ass cookies.
