Almond butter banana cookies (gluten-free/vegan)


 Moist, soft, delicious and super quick and easy. I like to make some with the glaze for a tasty dessert and some without for breakfast or a snack. 

Moist, soft, delicious and super quick and easy. I like to make some with the glaze for a tasty dessert and some without for breakfast or a snack. 

  • 2 medium mashed ripe bananas
  • 3 tbsp.  chia seeds 
  • 3/4 cup almond butter
  • 1 vegan "egg" = 2 tbsp.. gluten-free flour + 1/2 tsp. baking powder + 2 tbsp. almond milk (wisk)
  • 1 cup organic steal cut oats 
  • 2 tsp. cinnamon 
  • 1 tsp. vanilla 
  • 3 tbsp. maple syrup 
  • Glaze = 4 tbsp. organic powdered sugar, 2 tbsp. maple syrup 
  1.  Combine all ingredients in large bowl and stir until well combined.
  2. Use ice cream scoop to scoop onto a greased baking sheet (I always grease with coconut oil)
  3. Bake at 350 degrees for 12-15 minutes
  4. Let fully cool and use spatula to remove 
  5. Drizzle with glaze 
  6. Store in fridge