I am really excited about this recipe because for the first time, I was able to come up with a vegan, gluten-free, sugar-free cookie that doesn’t collapse when baking. They are soft, doughy, and oh so delicious – much like the soft-baked cookies I grew up with (but minus the preservatives and dairy). These cookies have no xanthan gum (a common additive in gluten-free baking) and yet they hold together perfectly and do not crumble. The banana adds just a hint of flavor to the dough, but if banana isn’t your thing, you can substitute 1/3 cup of unsweetened applesauce instead. The flax eggs and almond butter add some healthy fat to this recipe, and they are so moist and sweet you wouldn’t even know they were vegan and sugar-free! This is truly a cookie you can feel good about eating, and good after eating too (they were my breakfast this morning)! Cheers to cookies!!
P.S. After years of searching, I’ve finally found the perfect baking sheets that don’t bend or warp in the oven – click HERE to view them!
P.P.S I made this recipe at 6,500 feet altitude… if you’re at sea-level, you may want to tweak the recipe slightly by reducing the flour and milk substitute by a tablespoon or two. Namaste ♥
Attributes: Vegan, gluten-free, soy-free, sugar-free
Prep Time: 45 minutes
Makes: About 30 cookies
2 flax eggs (2 tablespoons ground golden flax + 6 tablespoons water)
1/2 cup Swerve granular sweetener (or Stevia for baking)
2 (small to medium-sized) ripe bananas, mashed with a fork
1/3 cup almond butter (crunchy adds a nice texture)
3 tablespoons unsweetened milk substitute of your choice (I used flax milk)
1 dropper KAL Stevia extract, or about 20 drops to taste
2 teaspoons vanilla extract
1 + 1/3 cup gluten-free oat flour
1/2 cup sweet sorghum flour
1/2 teaspoon baking soda
1/2 teaspoon fine Celtic sea salt
3/4 package Lily’s stevia-sweetened vegan chocolate chips
1/2 cup chopped pecans (optional)
Preheat oven to 350° degrees (Fahrenheit).* Line two large baking sheets with parchment paper (or silicone baking mats).
Make flax eggs by combining 2 tablespoons ground flaxseed with 6 tablespoons water. Place mixture in fridge for 15 minutes to gelatinize.
In a large bowl, combine Swerve sweetener (or baking Stevia), bananas, almond butter, milk substitute, Stevia extract, and vanilla extract. Mix well to combine. Add the flax eggs and mix again.
In a smaller bowl, combine oat flour, sorghum flour, baking soda, and salt. Add dry ingredients to the larger bowl of wet ingredients and mix to combine. Stir in chocolate chips.
Drop by rounded tablespoon onto prepared cookie sheets (a mini ice-cream scoop is great for this). Bake for 10-12 minutes (or up to 14 minutes depending on your oven). Remove from oven and let cool on cookie sheets for 5 minutes, then transfer to wire racks to cool. Note: these cookies do not tend to brown, so you will have to go by time, rather than by eye… I like a 12-minute bake because they are still moist and soft!
* If you like your cookies crispier, flatten the dough slightly and bake at 375° degrees for 10-12 minutes.