Dairy Free and Gluten Free Chunky Monkey Cookies

TODD VAN PATTER

We really enjoyed these cookies - they're a lot of fun! Definitely pretty different from your standard cookie in terms of ingredients, but they hold their own against any of your favorite treats. They also come with a lot of credentials - gluten-free, wheat-free, refined sugar-free, dairy-free, vegan - so they're a great option for a variety of special diets.

Use ripe or overripe bananas for best results - they'll mash better, and more importantly they'll lend a little more sweetness than under-ripe fruit would.

We think you'll enjoy these little treats a lot!

Preheat oven to 350 and line two baking sheets with parchment paper.

In a bowl, mash together the bananas, almond/peanut butter, maple syrup, ground flaxseed and vanilla.

In a separate bowl, combine the rice flour, coconut, nuts, baking soda, and salt.

Mix the wet ingredients into the dry, then add the cacao nibs.

Drop in heaping tablespoons onto the baking sheets, and flatten to about 1/2 inch thick (they won't spread much on their own).

Bake for about 12 minutes, or until golden brown. Cool completely, and store in an airtight container

Chunky Monkey Cookies

Prep time: 10 minutes
Cook time: 10-12 minutes
Total time: 20 minutes
Serves: 4-6

Ingredients:

2 medium bananas, mashed well (about 2/3 cup mashed)
1/4 cup creamy raw almond butter or creamy peanut butter
2 tablespoons maple syrup
2 tablespoons ground flaxseed
1 teaspoon vanilla extract
1/2 cup brown or white rice flour (if you are not cooking gluten free and don't have rice flour on hand, whole wheat or whole wheat pastry flour works well too)
2/3 cup unsweetened shredded coconut
1/2 cup raw walnuts, pecans, or macadamia nuts, finely chopped
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup cacao nibs (or raisins or dairy free dark chocolate chips- Enjoy Life, Chocolate Dream, Scharffenberger all make dairy free chocolate)

Instructions:

Preheat oven to 350 and line two baking sheets with parchment paper.
In a bowl, mash together the bananas, almond/peanut butter, maple syrup, ground flaxseed and vanilla.
In a separate bowl, combine the rice flour, coconut, nuts, baking soda, and salt.
Mix the wet ingredients into the dry, then add the cacao nibs.
Drop in heaping tablespoons onto the baking sheets, and flatten to about 1/2 inch thick (they won't spread much on their own).
Bake for about 12 minutes, or until golden brown.
Cool completely, and store in an airtight container if there are any left!

Adapted from this recipe.

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