After a week of being on our elimination diet these cookies tasted heavenly. In the words of Mr Rockstar “they taste just like chocolate chip cookies!” which if you know how much he loves chocolate you would realize the cookies are yum.
These cookies are free of Casein, Chocolate, Citrus, Corn, Dairy, Egg, Gluten, Legume, Peanut, Soy, Sugar, Yeast, Artificial Food Color, and Artificial Preservatives. We used this recipe as a test for Salicylate sensitivity after having a lower salicylate diet for over a week.
Adapted from minimalistbaker.com
- 2 medium ripe bananas
- 2 flax eggs (2 Tbsp flaxseed + 5 Tbsp water)
- 1/2 cup almond butter
- 2 Tbsp refined coconut oil, melted
- 1 tsp pure vanilla extract
- 3 Tbsp honey
- 1-1/2 cup gluten free rolled oats
- 1/2 cup oat flour (ground from GF oats)
- 1/2 cup almond meal (ground from raw almonds)
- 1/2 tsp baking powder (corn free)
- 1/2 tsp baking soda
- pinch sea salt (add more or less depending on saltiness of your PB)
- 1/2 cup dried cherries
- Preheat oven to 350 degrees.
- In a large bowl combine flax seed and water and let rest for 5 minutes to achieve “eggy” texture.
- Mash in the bananas until well combined. Add almond butter, baking powder, baking soda, melted coconut oil, honey, salt, and vanilla and stir.
- Add oats, almond meal, and oat flour and mix well.
- Add cherries 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 for 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 freeze for even longer storage time.