I recently picked up Laura Wright’s newest cookbook “The First Mess” and have been cooking my way through the vibrant, plant-based recipes. Cookies at any time of day are a good idea but I specifically love the way these aren’t overpowering with sweetness—a great grab-and-go for those morning you’re rushing out the door to attend to all your life callings.
- 1 ¼ cups certified gluten-free rolled oats (not quick cooking)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup almond flour
- ¼ cup brown rice flour
- ½ cup mashed ripe banana (about 1 large banana)
- ½ cup smooth almond butter
- 3 tablespoons pure maple syrup
- 2 tablespoons ground flax seed
- 3 tablespoons liquid virgin coconut oil
- 1 teaspoon pure vanilla extract
- 1 cup add-ins of your choice (I used a mix of dried tart cherries, pumpkin seeds, and chopped walnuts)
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together the rolled oats, cinnamon, baking soda, sea salt, almond flour, and brown rice flour until combined.
- In a large bowl of a food processor (or high-speed blender), combine the mashed banana, almond butter, maple syrup, ground flax seed, coconut oil, and vanilla. Process on high until the mixture is smooth
- Scrape the almond butter mixture into the large bowl with the oats and flour mixture. Throw your add-ins into the bowl. Stir the mixture with a spatula until you have a unified and very stiff cookie dough.
- Drop 2 tablespoons of dough per cookie onto the prepared baking sheet. Flatten each mound of cookie dough with the palm of your hand. Slide the baking sheet into the oven and bake until lightly golden brown, about 15 to 17 minutes. Cool cookies completely before storing in an airtight container. These will last on the counter for 5 days.