Mo’s Favorite Cookies

Cookie Balls-1 Cookie Balls-2

When you think of gluten-free, soy-free, dairy-free vegan cookies, you probably don’t imagine these tasty little bites.  What I love most about these cookies is how moist and chewy they are thanks to the banana.  You can customize this basic recipe depending on your tastes and what you have available in your pantry.  Enjoy!

Basic Ingredients (these are essential)
  • 1/2 rounded cup oats (quick or rolled, both worked well for me)
  • 2 rounded tbsp garbanzo bean flour (if you don’t mind the gluten, all-purpose flour also works)
  • 1 ripe banana (the more ripe the better)
  • 1 tbsp coconut oil (softened)
  • 1/2 tsp vanilla extract
  • 1/4 cup agave nectar
Add-ins (these are optional)
  • 1/8-1/4 cup semi-sweet chocolate* mini morsels (ok for me this is not optional, maybe some people don’t like chocolate, just not in my family)
  • 1/8-1/4 cup slivered almonds* (or any other chopped nuts you have on hand)
  • 1/8-1/4 cup chia* seeds
  • 1/8-1/4 cup shredded coconut
  • 1/8 cup ground flax seeds
Preheat your oven to 350 degrees F.
In a medium bowl, smash the banana until mostly smooth.  (there will still be a few clumps this is fine)
Add in remaining wet ingredients (oil, vanilla, and agave).  Mix well.
Fold in all the dry ingredients (oats& flour) until evenly distributed.
Fold in Add-in ingredients of your liking.
Mixture should form a sticky ball. (if it looks liquid, add a bit more flour or oats, if too dry, add a bit of almond milk)
Spray a cookiesheet with non-stick cooking spray. (if you don’t want to have to wash dished, lining the cookie sheet with aluminum and then spray)
Drop large spoonfuls of batter (about 2″ around and 1″ thick) onto greased cookie sheet about 1 inch apart.  They do not spread.
Bake at 350 F 12-15 minutes. Enjoy!
Makes 12 cookie balls, for larger batches, multiply the recipe by how many bananas you have.

* denotes ingredients used in batch pictured.

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