Gluten Free Vegan Breakfast Cookies

I baked 2 batches of this, one with chocolate chips, one without (all because ran out of it) and salty. These cookies are soft and unsweetened like regular cookies.  Would definitely make another nut-free version.

Ingredients

2 medium ripe bananas

2 flax eggs (2 T flaxseed + 5 T water)

1/2 C salted peanut butter (crunchy or smooth)

2 T refined coconut oil, melted (or canola oil)

1 t vanilla extract

3 T agave nectar (or sub maple syrup, or honey if not vegan)

1 1/2 C gluten free rolled oats

1/2 C oat flour

1/2 C almond meal 

1/2 t baking soda

1/2 t baking powder

Pinch of sea salt (add more or less depending on saltiness of your PB)

3 T raw walnuts, lightly crushed (or sub other nut)

1/2 C semisweet or dark chocolate chips

Directions

Preheat oven to 350 degree.

In a large bowl combine flax seed and water and let rest for 5 minutes to achieve "eggy" texture.

Mash in bananas until well combined, and then add peanut butter, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir. Add oats, almond meal and oat flour and mix well. Add chocolate chips and walnuts and stir until well combined. Refrigerate for 5 minutes to harden.

Drop cookies by spoonfuls on a lightly greased baking sheet - they won't expand much. Also make them as uniform in size as possible to ensure even baking.

Bake 15-17 minutes or until the cookies are slightly golden brown. Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freezer for even longer storage time.

Source: Minimalist Baker