wfpb cookies

5-ingredient grain-free, vegan, oil-free and paleo breakfast cookies made with 100% flax (no other flours or meals)! They are crispy, chewy, nutty, and made with ease in a muffin tin. A keto option is available, too!

100% Flax Breakfast Cookies {grain-free, vegan, oil-free, paleo, keto option}

(125 mL) unsweetened natural nut butter (e.g., almond, cashew, peanut)

(75 mL) nondairy milk (I used almond milk)

vanilla extract

cinnamon

(80 g) flaxseed meal

(100 g) raisins (omit

Preheat the oven to 325°F (160°C). Grease or...

Preheat the oven to 325°F (160°C). Grease or spray the cups of a 12-cup muffin pan with nonstick cooking spray.

In a medium bowl, combine the nut butter,...

In a medium bowl, combine the nut butter, maple syrup, milk, optional vanilla and cinnamon, until blended. Stir in the flaxseed meal and raisins until combined.

Evenly divide batter into prepared muffin cups.

Bake in preheated oven for 18 to 22...

Bake in preheated oven for 18 to 22 minutes, until golden brown, the surface of the cookies appears dry, and the centers feel just firm to the touch.

Let cool in pan on a wire rack...

Let cool in pan on a wire rack for 10 minutes. Run knife around edges to loosen, then remove and place on rack to cool completely.

3-Ingredient pumpkin seed flour banana cookies! Great for snacks, treats, or breakfast, they are vegan, grain-free, gluten-free &amp; oil-free.

3-Ingredient Pumpkin Seed Flour Banana Cookies (V, GF, Oil-Free)

(about 1 cup) green pumpkin seeds (pepitas)

(118 mL/113 g) finely mashed very ripe banana

coconut sugar (see notes for options)

salt

Preheat oven to 350F (180C). Line a cookie...

Preheat oven to 350F (180C). Line a cookie sheet with parchment paper.

In a blender or coffee grinder, grind the...

In a blender or coffee grinder, grind the pumpkin seeds into a fine flour (see my easy DIY instructions HERE).

In a medium mixing bowl, stir together the...

In a medium mixing bowl, stir together the pumpkin seed flour, coconut sugar and optional salt. Add the banana, stirring until completely blended into dough.

Using a small cookie scoop or a tablespoon,...

Using a small cookie scoop or a tablespoon, drop dough in mounds, spacing 2 inches apart, on prepared cookie sheet.

Smooth and flatten the tops of each portion...

Smooth and flatten the tops of each portion with wet fingertips.

Bake in the preheated oven for 11 to...

Bake in the preheated oven for 11 to 12 minutes until golden brown at edges and centers of cookies feel firm to the touch.

Transfer cookies to a cooling rack and cool...

Transfer cookies to a cooling rack and cool completely.

2-ingredient banana oat cookies with no added sugar! They are vegan, gluten-free, oil-free, versatile, & great for breakfasts & snacks.

2-Ingredient Banana Oat Cookies {gluten-free, vegan}

bananas

(100 g) rolled oats (quick

Optional Flavor Boosters:

sea salt

spices

Preheat oven to 350F. Line a baking sheet...

Preheat oven to 350F. Line a baking sheet (parchment, foil or silpat) or lightly grease/spray with cooking spray.

in a medium bowl, mash the bananas with...

in a medium bowl, mash the bananas with a fork until almost no lumps remain (mixture should be almost liquid if using really ripe bananas; you should have about 1 cup/250mL). Stir in oats until well-blended. Let mixture stand for 5 minutes. Mix in any optional ingredients, if using.

Using a small cookie scoop or rounded tablespoon...

Using a small cookie scoop or rounded tablespoon measure, drop rounded tablespoons onto prepared baking sheet about 1 inch (2.5 cm) apart (they don't really spread). Sprinkle with any of the suggested toppings, if using.

Bake in preheated oven for 13 to 15...

Bake in preheated oven for 13 to 15 minutes until golden brown and firm to touch at the center. Transfer to cooling rack and cool completely.

A crave-able dessert that doubles as a nutrition bar (or breakfast on the go)! It is my quick and easy, vegan oil-free 5 ingredient banana blondies. Made with a combination of oat flour &amp; almond flour, they are also gluten-free and have no added sugar.

Vegan Oil-Free 5 Ingredient Banana Blondies (GF)

almond flour

1 cup (120 g) oat flour (see notes for making your own)

baking soda

cups (300 g) mashed overripe bananas

1/2 cup (128 g) smooth nut butter (e.g., almond butter, peanut butter)

dark chocolate chips (see notes

Preheat the oven to 350F (180C). Coat the...

Preheat the oven to 350F (180C). Coat the interior (bottom and sides) of an 8-inch (20 cm) baking ban with nonstick cooking spray (see notes for alternative nonstick options).

In a large mixing bowl, whisk the almond...

In a large mixing bowl, whisk the almond flour, oat flour, and baking soda until blended.

Add the mashed bananas and nut butter to...

Add the mashed bananas and nut butter to the bowl with the dry ingredients. Stir until completely combined. If you like, add chocolate chips to the batter. Stir until combined.

Spread the batter into the prepared baking pan....

Spread the batter into the prepared baking pan. Using a rubber spatula or the back of a spoon, spread the batter in an even layer, smoothing the top.

Bake the bars in the preheated oven for...

Bake the bars in the preheated oven for 25 to 30 minutes until set at the center and golden brown at the edges. (Note: ovens and environments vary, so check at the earliest time and bake longer--even beyond the the max time--as needed).Transfer the pan to a cooling rack and cool completely.

Transfer the pan to the refrigerator and chill...

Transfer the pan to the refrigerator and chill for one hour (or place in the freezer for 15 minutes). Chilling the bars will make them easier to remove from the baking dish.

Once chilled, cut into 16 bars or squares.

Grab a bowl and stir up a batch of vegan almond flour applesauce bars--it will only take about two minutes! Bursting with apple flavor, these bars are oil-free, gluten-free and low in sugar. Enjoy them for snacks, dessert, or breakfast.

Vegan Almond Flour Applesauce Bars (GF, Oil-Free)

(35 g) flaxseed meal (preferably golden flaxseed meal

(24 g) coconut sugar

baking powder

(420 g) unsweetened applesauce

(5 mL) vanilla extract

Preheat the oven to 350F (180C). Line an...

Preheat the oven to 350F (180C). Line an 8-inch (20 cm) baking pan with parchment paper (optional: spray or grease the exposed interior sides).

In a large mixing bowl, whisk the almond flour, flaxseed meal, coconut sugar, cinnamon, baking powder and salt.

Add the applesauce and vanilla to the bowl....

Add the applesauce and vanilla to the bowl. Stir until completely blended.

Spread the dough in the prepared pan, smoothing...

Spread the dough in the prepared pan, smoothing the top.

Bake in the preheated oven for 40 to...

Bake in the preheated oven for 40 to 45 minutes until the center is set and the edges are golden brown.

Cool completely on a cooling rack. Once cool...

Cool completely on a cooling rack. Once cool transfer the pan to the refrigerator and chill for 1 hour (or place in freezer for 15 minutes).

Use the parchment paper to remove the bars...

Use the parchment paper to remove the bars from the pan. Cut into 16 squares or bars.

Got ripe bananas? Then why not make a batch of 2-ingredient peanut butter banana cookies! They are vegan, grain-free, gluten-free, added sugar-free, oil-free, and Paleo. You can also make them with any other nut or seed butter.

2-Ingredient Peanut Butter Banana Cookies (V, GF, oil-free)

(60 mL) banana

(128 g) natural peanut butter (see notes for options)

Preheat the oven to 350F (180C). Line a...

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.

In a small or medium bowl, finely mash...

In a small or medium bowl, finely mash the banana (so that no large lumps remain)

Add the peanut butter. Stir until completely blended...

Add the peanut butter. Stir until completely blended into a dough. Divide the dough into 10 equal portions and roll each into a ball (about 1 inch/2.5 cm each).

Place the dough balls on the prepared baking...

Place the dough balls on the prepared baking sheet, spacing 2 inches apart. Flatten with the tines of a fork (making cris-cross hatch marks). Alternatively, flatten with fingers, spatula, or a flat-bottom-glass until the cookie dough balls are about 2 inches (5 cm) in diameter.

Bake the cookies in the preheated oven for...

Bake the cookies in the preheated oven for 8 to 10 minutes until deep golden brown and the edges of the cookies appears dry (the cookies will look somewhat oily while warm).

Remove from oven and cool 5 minutes on...

Remove from oven and cool 5 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

https://mediavine-res.cloudinary.com/video/upload/ycsa3osy26rzwnu6x6s8.mp4

Got ripe bananas? Then why not make a batch of 2-ingredient peanut butter banana cookies! They are vegan, grain-free, gluten-free, added sugar-free & oil-free. You can also make them with any other nut or seed butter.

2-Ingredient Peanut Butter Banana Cookies (vegan, gluten-free, oil-free)

Soft vegan banana oat cookies with have an old-fashioned taste but a healthy, modern profile. Easy-to-make with ingredients you have on hand, they are gluten-free, oil-free, and perfect for sweet treats, snacks, breakfasts or workout fuel.

Soft Vegan Banana Oat Cookies (Oil-free, GF)

(250 mL) mashed very ripe bananas

coconut sugar

(175 g) rolled oats (certified gluten-free, as needed)

fine sea salt

Preheat the oven to 350F (175C). Line a...

Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.

In a large mixing bowl, stir the mashed...

In a large mixing bowl, stir the mashed bananas, nut butter, coconut sugar, and vanilla until blended and smooth.

In a food processor or high-speed blender, process...

In a food processor or high-speed blender, process the oats until they resemble a fine flour. Add the baking powder, cinnamon and salt; pulse to combine.

Add the flour mixture to the banana mixture,...

Add the flour mixture to the banana mixture, stirring until completely blended.

Drop by heaping tablespoons (I use a medium...

Drop by heaping tablespoons (I use a medium cookie scoop) on the prepared baking sheet, spacing 2 inches apart.

Bake in the preheated oven for 9 to...

Bake in the preheated oven for 9 to 10 minutes until golden brown, puffed and just set at the centers.

Remove from the oven transfer the cookies to...

Remove from the oven transfer the cookies to a cooling rack. Cool completely.

Power up your breakfasts and snacks with my super-easy, 2-ingredient vegan banana bars! They are oil-free, gluten-free, &amp; customizable.

2-ingredient Vegan Banana Bars (oil-free, GF)

banana (about 5 to 6 large)

(300 g) rolled oats (certified GF, as needed)

Preheat the oven to 400F (200C). Generously spray...

Preheat the oven to 400F (200C). Generously spray a 9-inch square pan with nonstick cooking spray.

In a large bowl, finely mash the bananas....

In a large bowl, finely mash the bananas. Add the oats (and any other flavor enhancements, like salt, vanilla, sweetener). Let the dough stand for 15 minutes while the oven preheats.

Stir in any optional mix-ins, if using. Spread...

Stir in any optional mix-ins, if using. Spread the batter into the prepared pan, smoothing the top.

Bake in the preheated oven for 19 to...

Bake in the preheated oven for 19 to 24 minutes until golden brown and the center is set.

Cool completley in the pan. Remove the bars...

Cool completley in the pan. Remove the bars from the pan and cut into 8 big bars.

3-Ingredient vegan applesauce oat cookies are oil-free, gluten-free &amp; endlessly variable! Enjoy them for breakfast, snack-time, or dessert.

Vegan Applesauce Oat Cookies (GF, Oil-free, 3 ingredients)

(150 g) rolled oats (gluten-free

(312 g) unsweetened applesauce

Optional add-ins (see notes for ideas)

Preheat oven to 350F (180C). Line a large...

Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.

In a food processor (or blender), process 1...

In a food processor (or blender), process 1 cup of the oats until broken down into a coarse meal (but not into a flour; leave plenty of broken pieces).

In a medium bowl, combine the processed oats,...

In a medium bowl, combine the processed oats, remaining 1/2 cup oats, applesauce and coconut sugar, stirring until combined (stir in any optional ingredients, or add-ins, as desired).

Let the dough stand for 5 minutes to...

Let the dough stand for 5 minutes to let the oats absorb the applesauce.

Drop dough by tablespoons onto the prepared baking...

Drop dough by tablespoons onto the prepared baking sheet. Use damp fingers to flatten and spread the cookies into a round shape.

Bake for 9 to 12 minutes until edges...

Bake for 9 to 12 minutes until edges are golden brown and centers are just set. Cool completely on baking sheet.

Oil-free, grain-free and vegan chocolate chip banana bread cookies that taste like pure decadence? Yes, please! These quick and easy treats are also nut-free, seed-free, gluten-free, and ready, start to finish, in well under thirty minutes.

Chocolate Chip Banana Bread Cookies (Vegan, Oil-Free, GF)

bananas (use very ripe, mushy bananas)

plain dairy-free Greek-style yogurt

baking powder (certified gluten-free, as needed)

chickpea flour

chocolate chips

Preheat

In a medium mixing bowl, mix the mashed banana, nondairy yogurt, coconut sugar and vanilla extract until blended.

Stir

Add the baking powder and salt to the bowl, stirring until blended. Add the chickpea flour and stir until combined (note that the &quot;dough&quot; is looser than traditional cookie dough. It is more like a thick batter). Stir in the chocolate chips.

Portion

Using a small cookie scoop or heaping tablespoon, drop round of dough onto the prepared baking sheet, spacing 2 inches (5 cm) apart.

Bake

Bake in the preheated oven for 8 to 11 minutes until golden brown and set.

Cool

Remove from oven and cool on the baking sheet for 2 minutes. Transfer cookies to a cooling rack to cool completely.

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