Packed with healthy fats and nutrients these vegan and gluten free cookies will give you the energy your body needs to make it to lunch! We researched the calories of this recipe and it was about 85 calories per cookie, so we think 3 is perfect for a serving in the morning! 

Notes: you can easily modify this recipe based on what you have at hand. all sorts of nuts and seeds work well and you could use for example dried dates, figs or mulberries instead of the apricot and raisins, if you like! To make the cookies entirely vegan, just switch the honey for example to maple, coconut or date syrup. also, adding some chocolate chips to the batter wouldn’t be a bad idea :)

Ingredients

Makes 30 cookies

• 3/4 cup almonds (or 1 cup almond meal)

• 2/3 cup gluten-free rolled oats

• 2/3 cup pecans (or walnuts)

• 2/3 cup dried organic apricots and raisins, cut into small pieces (or other dried fruits / berries)

• 2 tbsp ground flaxseed

• a pinch of salt

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp vanilla powder

• 2 large ripe bananas

• 3 tbsp coconut oil

• 2-3 tbsp organic honey (or maple syrup or other sweetener)

• 3 tbsp desiccated coconut

Directions

1. Preheat the oven to 400 F / 200 C. Place the almonds in a blender and grind into a rough flour. Pour the flour into a large bowl and stir in the rolled oats. Chop the nuts into small pieces and add to the bowl along with the dried fruit. Add the flaxseed and spices and mix well.

2. Cut the bananas into a few pieces. Add bananas, coconut oil and maple syrup to the blender and blend until smooth. You can also mash the bananas with a fork in a small bowl and then stir in the melted coconut oil and honey.

3. Add the banana mixture to the dry ingredients and mix thoroughly. At this point I like to taste the dough and add a bit of sweetener or spices, if the dough needs something more.

4. By using a spoon and your hands, roll the dough into 10 balls and place them on a baking tray lined with parchment paper. Press down gently from the middle of each cookie ball to form a cookie shape. Bake for 20-25 minutes, until golden brown. The cookies can be a bit soft from the middle when you take them out from the oven. Let cool for a moment. Serve warm and enjoy! The cookies can be stored in the fridge for up to one week (if they’ll last that long!).