Bananas Over Banana Cookies –
Vegan & Gluten Free
By Susan Arruda
YIELD: 36 Cookies
1/2 cup coconut palm sugar (organic brown sugar can be substituted, if unavailable)
1/2 cup coconut or grapeseed oil
1/4 cup flax meal
1/4 cup ground chia seeds
2 cups rolled oats (uncontaminated/Gluten Free)
1/2 cup sorghum flour
1 tsp. coriander
1/2 tsp. cinnamon
1/2 tsp. baking powder*
1/2 tsp. baking soda
1/2 cup walnuts or almonds
1/2 cup sunflower and/or pumpkin seeds
1/2 cup shredded coconut
Mash bananas in a large bowl using a blender or fork. Add the palm sugar and blend together. Add the oil and blend to combine.
Add the remaining ingredients and stir using a large mixing spoon to combine all ingredients together well.
Bake in a preheated oven at 350 degrees Fahrenheit for approximately 12 minutes or until beginning to lightly brown on the cookie surface.
*Gluten Free notes: Some baking powders contain wheat starch, which will be specified on the label. Gluten free baking powder is available, but If you cannot find any, here is a MIY (Make It Yourself) alternative: Sift together 2 tsp. cream of tartar, 2 tsp.arrowroot starch and 1 tsp. baking soda and stir to combine. Make only small amounts and store in an airtight container.