Berry Crumble Cookies
If you're looking for a cookie that's looking good (and tasting great!), these are for you. They are vegan, gluten free, dairy free, and can be peanut free if you select an alternative to peanut butter. Check out your pantry (and fruit) staples, and I bet you've got just about everything you need to whip up a batch of these delicious cookies!
- 2 cup gluten free rolled oats
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 1 tsp sea salt
- 2 ripe bananas (mashed)
- 1/2 cup organic, creamy peanut butter (or nut butter like almond, cashew, or walnut)
- 1/3 cup no sugar fruit spread (St Dalfour's fruit spread contains no added sugar; I used blueberry)
- 5-6 fresh organic strawberries (thinly sliced)
- 1/2 cup blanched almond flour
- 1 tbsp coconut flour
- 2 tbsp coconut sugar
- 1/4 tsp pure vanilla extract
- 2 tbsp pure maple syrup
- 1.5 tbsp virgin coconut oil (melted)
- Step 1
Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Step 2
In a medium mixing bowl, add the rolled oats, tapioca flour, baking soda, and sea salt. Stir to combine. Add in the mashed bananas and peanut butter and stir until fully incorporated. Form 8 cookies and place them on the parchment paper lined baking sheet.
- Step 3
Spoon a small amount of the fruit spread on each cookie, then top with 4-6 thinly sliced strawberry pieces.
- Step 4
In a small bowl, combine the rest of the ingredients to create the crumb, and spread on top of the cookies (make sure there are no big clumps).
- Step 5
Bake for 20-22 minutes or until edges and top are golden and cookies are set. Remove the cookies from the oven and allow them to cool on the pan about 10 minutes before transferring to a wire rack to cool completely (if you haven't eaten them all!). Store remaining cookies in the refrigerator for up to 3 days or the freezer for up to 3 months.