Who doesn’t love a big soft double chocolate chip cookie? If you follow me on Instagram, you know this is my go to treat. But the best part is that I don’t have to feel guilty about it, because it’s made with only the best ingredients. And let me tell you something else. This cookie is family approved. Actually this cookie is entirely family approved. I had to make this point, because I realized us healthy people sometimes may find something to be utterly delicious, but our friends and family think otherwise because they’re used to the over addictive sugar and chemically packed food. Eww. But I must say when I made these babies, there was not a crumb left! Victory!!!
So here we go, VEGAN, HEALTHY, GLUTEN-FREE, DELICIOUS Double Chocolate Chip Cookies.
1 hefty TBSP of Peanut Butter
(minimal ingredients peanut butter)
1/2 of Gluten Free Oat Flour
2 hefty TBSP of Unsweetened Cocoa Powder
1 TBSP of Maple Syrup
Pecans (or nuts of your choice)
Preheat Oven to 350 Degrees
Step One: Mash one ripe banana with a potato masher until it has a smooth consistency. Add in peanut butter and mash that into the banana mixture until the two consistencies are one. Then add in maple syrup and mix until all ingredients are evenly dispersed.
Step Two: Add in oat flour and unsweetened cocoa powder and mix until all ingredients are evenly dispersed.
Step Three: Add in chocolate chips and pecans (or nut of choice) and mix.
Step Four: Grease pan with coconut oil.
Step Five: Take a small handful of dough and mold it into a cookie form and place on pan. Repeat until all dough is used.
Step Six: Bake cookies for 12 minutes.
Step Seven: Cool off for 5 minutes and eat!!!