1 cup sprouted super-flour OR ½ cup ground walnuts/almond meal + ½ cup buckwheat flour or ground oats
1 teaspoon baking powder
½ teaspoon baking soda
pinch of sea salt - to taste
1 cup nut butter like almond, cashew, peanut, sunflower or tahini
¼ cup melted neutral coconut oil
scant 1 cup chopped dairy-free dark chocolate or chocolate chips
¼ cup chopped walnuts
1 large ripe banana - chopped into bite-sized pieces
Instructions
Place the dates into a small, heat proof bowl and pour hot purified water over them, then leave to soak for 10 minutes. Place the flax/chia meal into another small bowl and add 6 tablespoons purified water. Whisk to combine and let sit to gel for 15 minutes.
Preheat oven to 350° F(180° C). Combine the oats, flour, baking powder, baking soda and salt in a large bowl, mix well.
Combine the nut butter, coconut oil, drained soaked dates and the gelled flax/chia in a bowl of a food processor fit with an S blade. Process until smooth. Add the mixture into the bowl with the oats and flours, and stir to combine. The mixture will be stiff and sticky. Fold in the chocolate, walnuts and banana.
Prepare a baking sheet by covering it with parchment paper. Measure about 4 tablespoons of batter at a time and form a ball with oiled hands. Place each dough ball on the baking sheet and flatten it with oiled hands or a spoon into a cookie shape. Leave about 1 inch in between the cookies. Bake for 12 minutes, or until the outside is dry to the touch. Let the cookies cool for about 5-7 minutes on the baking sheet, then transfer to a cooling rack to cool completely. You will probably need to bake the cookies in 2 batches.
Recipe by Golubka Kitchen at https://golubkakitchen.com/chunky-monkey-cookies-vegan-and-gluten-free/