These vegan and gluten-free cookies are not only delicious, they’re also packed with nutrition!

Did you know May is Celiac Awareness Month?

Celiac disease is a condition where the digestive system is damaged by consuming gluten, a protein found in many grains like wheat, barley, and rye. This damage can result in difficulty absorbing nutrients like protein, fat, and vitamins, and over time, can lead to malnutrition resulting in further negative health issues. Because of this, a person with celiac disease is typically recommended to follow a gluten-free diet. If you suspect you may have celiac disease, speak with your doctor.

While gluten-free diets have been trending lately as ‘healthy’ diets, there is really no need to avoid gluten unless medically indicated. So, unless you have a condition or allergy that requires you to avoid gluten, there is nothing wrong with including gluten in your diet- it does not make your diet unhealthy!

If you do need to follow a gluten-free diet, you should avoid grains that contain gluten such as:

• Wheat (including couscous, bulgur, spelt, and kamut)
• Barley
• Rye
• Triticale

You should also avoid foods containing these grains such as pasta, cereals, bread, pizza, and crackers.

There are a number of grains that are safe to eat as part of a gluten-free diet, including:

• Pure, uncontaminated oats
• Quinoa
• Corn
• Buckwheat
• Rice
• Millet
• Bean-based flours
• Flax

In honour of Celiac Awareness Month, I have for you a gluten-free and vegan recipe: Banana Oatmeal Cookies!

Ingredients

Here’s what you’ll need for this recipe:

Oats: Either quick or rolled oats can be used based on your preferences. Along with being naturally gluten-free, oats have important nutrients like fibre, vitamins, and minerals, and have been associated with numerous health benefits including lowering cholesterol, lowering blood sugar, increasing fullness, and supporting a healthy digestive system. Note: Oats are typically manufactured in the same areas as gluten-containing grains. While oats can be included as part of a gluten-free diet, it’s best to speak with your doctor about your individual tolerance.

Almond Flour: A nutritious gluten-free alternative to wheat flour rich in healthy fats, vitamin E, and magnesium that give these cookies the perfect soft texture!

Banana: We can’t have banana oatmeal cookies without the banana! Bananas provide the core flavour as well as sweetness and nutrients including fibre and potassium. Bananas really are a wonderful baking fruit!

Peanut Butter: Peanut butter is a great nut butter to bake with as it’s loaded with nutrients including healthy fats, vitamin E, B vitamins, and protein.

Ground Flax: Along with providing a source of heart-healthy omega-3 fatty acids, ground flaxseed mixed with water acts as an idea baking egg replacer.

Chocolate Chips: Banana + Chocolate = ❤

Cinnamon: Who doesn’t love cinnamon? Along with great flavour, cinnamon may also offer health benefits due to its suggested antioxidant, anti-inflammatory, and antimicrobial properties!

Others: Baking soda, baking powder, salt, sugar, and vanilla extract are all added for a variety of baking roles including structure, texture, and flavour!

Kitchenware

You’ll also need:

• Measuring cups/spoons
• Mixing bowl
• Baking sheet
• Parchment paper or silicone sheet
• Oven

Steps

1. Preheat the oven to 350°F. Line a cookie baking sheet with a silicone baking liner or parchment paper.
2. Make flax egg: In a bowl, mix together the ground flaxseed and water and let it sit to thicken.
3. In a separate bowl, add the dry ingredients. Stir to combine.
4. In a third bowl, add the wet ingredients. Stir to combine.
5. Add the wet ingredients to the dry ingredients and mix together to form a sticky batter.
6. Using a cookie scoop, transfer cookie drops to a lined baking sheet.
7. Bake the cookies for 18-20 minutes.
8. Remove the cookies from the oven and let them cool for a few minutes.
9. Enjoy!

Tips & Notes

• This is a great meal prep recipe. Simply prep a few batches and freeze them for an easy grab-and-go snack!
• Feel free to include your favourite add-ons in this recipe like nuts, seeds, dried fruit, and coconut!
• You may substitute out the peanut butter and flax egg for your choice of nut butter and egg replacer, respectively.
• You can adjust the baking time for your desired cookie texture. Keep in mind, they will firm up as they cool.

Recipe

Banana Oatmeal Cookies

• Servings: 10-12
• Prep Time: 45 mins
• Print

These vegan and gluten-free cookies are not only delicious, they're also packed with nutrition!

Ingredients

• 1 1/4 cups almond flour
• 1 1/2 cups oats
• 3/4 cup peanut butter
• 1/3 cup brown sugar, loosely packed
• 1 tbsp white granulated sugar
• 1 tbsp ground flaxseed
• 3 tbsp water
• 1 heaping cup mashed ripe bananas
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chocolate chips (optional)

Directions

1. Preheat oven to 350°F. Line cookie baking sheet with silicone baking liner or parchment paper.
2. Make flax egg: In a bowl, mix together ground flaxseed and water and let sit.
3. In a separate bowl, add the dry ingredients. Stir to combine.
4. In a third bowl, add the wet ingredients. Stir to combine.
5. Add the wet ingredients to the dry ingredients and mix together to form a sticky batter.
6. Using a cookie scoop, transfer cookie drops to a lined baking sheet.
7. Bake cookies for 18-20 minutes.
8. Let the cookies cool for a few minutes.

Nutrition

Per Serving (1/12): Energy/Calories: 279 kcal | Carbohydrates: 27 g | Protein: 8.9 g | Fat: 17 g | Saturated Fat: 3.3 g | Sodium: 266 mg | Fibre: 4.1 g | Total Sugars: 14.9 g

Please note: the nutrition information provided above is an estimation based on a reference serving size. It is subject to error/variation and is for information purposes only. The website owner is not liable for this information. While this information may be helpful for you, please remember that food is more than just numbers.

Did you make this recipe? Tag @nutrikaur on Instagram or leave a comment!

Disclaimer: All recipes on this site are intended for informational and educational purposes only. Results may vary depending on ingredients, equipment, and individual experience. Please use your best judgment and consider any allergies, dietary needs, or health conditions. The website owner is not responsible for any outcomes related to the preparation, cooking, or consumption of these recipes. Use this content at your own discretion and risk.