- 2 medium ripe bananas
- 1 Tbsp flaxseed meal + 2 ½ Tbsp. water
- 1/2 cup peanut butter (crunchy or smooth)
- 1-2 teaspoons unpasteurized Shiro (white) miso to taste
- 2 Tbsp coconut oil
- 1 tsp pure vanilla extract
- 3 Tbsp agave nectar or maple syrup (or honey if not vegan)
- 1/2 cup gluten-free rolled oats
- 1 cup oat flour
- 1/2 cup almond meal (ground from raw almonds)
- 1/2 tsp baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ cup goji berries or any chopped dried fruit
- 1/2 cup grated dark chocolate (at least 70% cacao)
- 1/4 cup dairy-free dark chocolate or carob chips
- Preheat oven to 350 degrees F (176 C).
- In a large bowl combine flaxseed and water and let rest for 5 minutes to achieve “eggy” texture.
- Mash in the bananas until well combined, and then add peanut butter, miso, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.
- Add oats, almond meal, oat flour and mix well.
5. Add the chocolate chips and walnuts and stir until well combined. Refrigerate for 5 minutes to harden.
6. Drop the batter by spoonfuls on a lightly greased baking sheet – they won’t expand much. Try to make them as uniform in size as possible to ensure even baking.
7. Bake for 15-17 minutes or until the cookies are slightly golden brown.
8. Let rest on baking sheet for a few minutes before transferring to a cooling rack.
9. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freeze for even longer storage time