Summer Sunbutter Cookies

Gluten-free

Dairy-free

Egg-free

Soy-free

Makes: 8 cookies (3 inches in diameter)

Dry Ingredients:

• ½ cup ground oatmeal
• ½ cup oatmeal (not instant or quick-cooking)
• ¼ cup coconut flour
• 1/3 cup shredded coconut
• 1 tsp cinnamon
• Pinch salt
• ½ tsp baking powder
• ½ tsp xanthan gum

Wet Ingredients:

• 1 roasted banana
• 2 tbsp sunflower butter (or almond or peanut butter)
• 4 tbsp coconut sugar
• 5 tbsp agave nectar (or honey)
• 1 tsp vanilla
• 1 flax egg (1 tsp ground chia and flax seeds + 3 tbsp water)
• 1 tbsp Earth Balance Soy-free Spread
• 1 tbsp dairy-free milk of choice

Directions:

1. Sift together the dry ingredients.
2. Roast a ripe banana in the oven or toaster oven for 5 mins @ 325⁰F.
3. Prepare the flax egg (1 tsp ground chia and flax seeds + 3 tbsp water) in a small glass and allow it to sit for at least 5 mins until the mixture becomes gel-like.
4. Once the banana is ready, add to a separate mixing bowl and mix together with the flax egg and the remaining wet ingredients. Use a hand mixer (or Magic Bullet) to blend the mixture until smooth.
5. Combine the wet and dry ingredients, and mix with a fork. Sift together any optional additions in desired amount.
6. Line a baking pan with parchment paper (lightly oiled with coconut oil).
7. Use a heaping tablespoon of the mixture to form each cookie, about 2.5-3 inches in diameter.
8. Place into the oven and bake @ 375⁰F for 15-16 mins, until edges are brown.