O-M-G. Are you ready babe?
This new recipe is at the top of my charts right now. It is: Soft. Chewy. Moist. Incredibly satisfying. And… SO dam good It has literally been crushing every craving I’ve had the last few days (& trust me there have been lots!).
Best part about these cookies is that they are of course vegan and gluten-free… But ALSO, kiddo approved Incorporate these into your next meal prep (or even make them just because) and I promise you won’t regret it!
Oh, and PS: For the dried cranberries, I personally chose ones that didn’t have added sugar- but instead are sweetened with apple juice (the patience brand).
6 tsp almond butter
1 cup almond flour
1 cup GF oat flour
2 ripe bananas (mashed well)
2 chia eggs (2 tbsp ground chia seed with 6 tbsp warm water)
6 tsp coconut sugar
2 tsp baking powder
2 tsp avocado oil
1/4 cup dried cranberries
1/4 cup dark chocolate chips
STEP 1: Preheat oven to 350 degrees. Mix bananas and chia eggs in small bowl- set aside.
STEP 2: Mix all other ingredients together in a separate bowl- if unable to mix well with spoon, use hands. Mixture will be crumbly. Once well combined, mix in banana/chia seed mixture.
STEP 3: Spoon out onto a greased cookie sheet into flat rounds. Bake for 20-25 minutes or until golden brown. Allow to cool for 10 minutes on cookie sheet before moving to a cooling rack. Cool fully before eating.
And try not to eat the whole batch in one sitting…. 😉