Even if you haven’t jumped on the vegan, gluten-free bandwagon these supremely tasty Banana Chocolate Chip Cookies are winning rave reviews all around. Kids are loving them too. Packed with protein, they’re a perfect after dinner treat, afternoon snack or morning munchie. Please note: I’ve tested them out with many a guy’s guy and they were gobbled up – now that’s a solid stamp of approval! Here’s the recipe…

Preheat oven to 350

Flax Egg: (Make this first since it needs to stay in the fridge for 15 minutes)

1 Tbsp Ground Flax
3 Tbsp Hot Water
Mix together and place in the fridge for 15 min to recreate an “egg” like consistency

Combine Dry Ingredients In A Bowl:

1 1/2 cups Gluten-Free Oats (I use Bob’s Red Mill Brand for the oats, rice flour and flax – one stop shopping!)
1/4 cup Rice or Coconut Flour
1/4 tsp Baking Powder
1/4 tsp Salt
1 cup Crushed or Chopped Walnuts
1/2 – 3/4 cup Vegan Chocolate Chips

Combine Wet Ingredients In Another Bowl:

1/2 cup Mashed Ripe Bananas (I always use 2-3 bananas)
1/4 cup Applesauce
1/4 – 1/2 cup Honey or Agave (depending on how sweet you want the cookies. I usually use 1/4 cup)
2 tsp Vanilla

Combine the wet (including the flax egg) and dry ingredients and mix together with a spoon, roll 2 Tbsp and drop onto a cookie sheet that’s been sprayed or coated with a little grape seed oil so they don’t stick to the pan, I like to flatten them out a bit, and then bake ’til golden brown – usually 30-45 min depending on the oven, so keep an eye on ’em. Let cool for 10 minutes.

Makes approximately 12-16 cookies.

Now go indulge yourself and others!

*Photo of cookies on plate courtesy of What I’m Loving Subscriber and this cookie recipe lover, Natalia Luff