These great cookies are gluten-free, vegan, and are also incredibly delicious. If following a strict gluten-free lifestyle, be sure that your baking powder is gluten-free, as some varieties contain trace amounts of gluten.
i use coconut oil in place of the canola, and 1/3 cup sugar..... the cookies are soooooo yummy...... i make these over and over and over ... my kids 5 and 7 make them with me often..... they LOVE them!!!! ty soooo uch for this recipe
Really tasty! Definitely has a "cakey" texture (not crispy/crunchy at all) but the flavor is really good. Don't leave out the banana -- it's a key ingredient. They even taste good reheated for a few seconds in the microwave after being frozen. A friend has already asked for the recipe. Yum.
These were delicious! I used regular milk and chocolate chips, and it was difficult for me not to eat the whole batch on the first day....I instead spread them out over 3 days. I can't wait to make these again!!
I liked this recipe. It clearly has great versatility. You can add anything you want to them. I substituted quick oats because it was all I had, and I left out the banana. They turned out very cakey, but tasty with a good overall texture. My family liked them and I would make them again.
