Most of you may know that I am originally form the North East. While living in New England I created my recipe for this gluten free vegan chocolate chip cookie recipe. They are made with real maple syrup from Wilmer A. Livingston’s shed in Foster, RI. There was something about the intoxicating aroma’s of the tree sap being boiled down to produce that amazing maple flavor, that I couldn’t help but purchase two jars for our morning pancakes that day. I soon discovered that the yummy sweetness would be a perfect compliment (and alternative sweetener) to the rich chocolate chunks and shredded coconut in my cookie recipe. And maple syrup is naturally low glycemic. It was a win win.
Most of the ingredients for my recipe were purchased at Whole Foods Market. However, you can find them at any health food store. Enjoy!
2 cups rolled oats
1/4 cup date sugar
1 1/3 cups gluten free all purpose flour
1/2 tsp baking soda
1/2 cup shredded unsweetened coconut
3/4 tsp Guar Gum
1 tsp. Vanilla
5 Tbs softened Earth Balance Vegan Buttery Sticks
2 medium ripe bananas
1/3 cup maple syrup
1 cup vegan choc chips
1/2 cup chopped walnuts
Preheat oven to 325 degrees. Combine oats, sugar, flour, baking soda, salt, guar gum and coconut in a large bowl. In a medium bowl beat vanilla, buttery sticks, bananas, and maple syrup until smooth and creamy. Add the mixture to the dry ingredients and mix just enough to combine all the ingredients. Fold in chocolate chips and chopped walnuts. Drop by the heaping teaspoon full onto a non stick cookie sheet about 1 1/2 inches a part. Bake for 12-14 minutes. Remove from the over and cool.
Makes 36 cookies.