These plant based cookies are delicious, quick, simple, gluten free and refined sugar free. Because you’re sweet enough.
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
In a large mixing bowl, combine the mashed bananas, almond butter, vegan butter and vanilla and mix with a hand or stand mixer until well combined and creamy.
Stir in the oats, shredded coconut, baking powder, cinnamon, pumpkin seeds and chocolate chips until all ingredients are evenly distributed.
Drop spoonfuls of the dough onto the baking sheet and flatten them gently with a fork. Bake for 20 minutes.
Remove the cookies from the oven and let them cool 5 minutes before eating or serving.
TIPS & NUTRITION
Add any seeds or nuts you like to these plant based cookies. You can even omit the chocolate chips if you want (I mean I wouldn’t, but you do you ;-).
To make sure this recipe is completely gluten free, use certified gluten free oats.
I mentioned it is refined sugar free but that will depend on the chocolate chips you use. The darker the chocolate, the less sugar there is – check the nutrition label. Cacao nibs contain no sugar and are a great option for this recipe.