September 6, 2012
...and they were amazing! The thing about allergy free cooking and baking is that it is somewhat limiting at times, but it is also freeing. You are already used to finding substitutions for the things you can't eat, like eggs, or milk or cornstarch. So when you look in the pantry and find that some ingredients are missing, you are pretty confident that a reasonable substitute will work.
This recipe was based off one my friend gave me, but I had to change it A LOT due to a bare pantry and egg allergy. They are so good and we have made this exact recipe numerous times now.
Choco-Banana Almond Meal Cookies (Vegan)
2 c. almond meal (we get ours from Trader Joe's)
1/2 c. sugar
1 very ripe banana, mashed
1 flax seed egg replacer (1 T. ground flax seed + 3 T. water, let sit for 5 minutes)
1/2 c. earth balance spread, melted
1/2 t. baking soda
1 t. vanilla extract
1 t. cinnamon
1/2 c. dairy free chocolate chips
Mix together. Drop tablespoonfuls onto a parchment lined cookie sheet. Bake at 350 degrees for 15-20 minutes. Let cool, they will firm up more as they cool down.
Since these use almond and flax meal, and do not have any eggs, there are some nice heart healthy elements to this recipe. They are delicious, my five year old loves them!