Tuesday, May 6, 2014

chocolate chunk banana oat cookies {gf,v}

Hi lovelies. I have a delicious little recipe for ya'll today. We have a friend with a nut allergy, and I've come to realize that I rely fairly heavily on almond flour in my gluten free and vegan baking. So I thought I'd experiment with a nut free cookie recipe. But as I started baking, I had a little mini panic attack as I was stirring in all the coconut...is coconut a nut? it has "nut" in the name. it must be. ugh. or is it a fruit? 
or a nut? or a fruit?

Before my head exploded, I did a little research and found those allergic to tree nuts are in the clear with coconut. Apparently coconuts are a drupe -- a fruit with a hard stony covering enclosing the seed (like a peach or olive). It is possible to be allergic to coconut, but the cross reactivity for those with tree nut allergies is very rare. phew. So eat up my gluten sensitive, vegan, nut allergy friends. 
Eat up and enjoy worry free.

chocolate chunk banana oat cookies
{gluten free, vegan, nut free}

*2 cups gluten free quick oats
*1/4 tsp salt
*1 tsp baking powder
*1 cup shredded coconut
*1/3 cup melted coconut oil
*2 tbsp agave
*1 tsp vanilla
*2 over ripe bananas, mashed
*1 cup vegan chocolate chips

1. Preheat the oven to 350.
2. Mix the oats, salt, baking powder, and shredded coconut in a large bowl and set aside.
3. In another bowl, mix the oil, agave, vanilla, and bananas.
4. Add the wet ingredients to the dry and fold in chocolate chips. Don't over mix.
5. Drop batter by spoonful onto parchment lined cookie sheet.
6. Bake for 17-20 minutes or until edges brown.
7. Let cool for 5 minutes before transferring to wire cooling rack.

Store in airtight container for up to 5 days. Makes 20-24 cookies.