a lightened up blend of oats, peanut butter & bananas in a cookie -- vegan + gluten-free

1/2 c. agave

3/4 c. coconut sugar

1 TBS. blackstrap molasses

1/4 c. ground flax seed

1/3 c. almond milk

1 tsp. pure vanilla extract

1/2 c. coconut oil (room temperature, not melted)

1 medium ripe (ie. "spotty") banana (about 1/2 cup mashed)

1/3 c. + 2 TBS. PB2 powder (plain or chocolate)

1 c. white rice flour

1/2 c. buckwheat flour

1 tsp. baking powder

3/4 tsp. baking soda

3 c. old-fashioned rolled oats

Preheat oven to 375 F.
In a standing electric mixer or food processor, blend agave, coconut sugar, molasses, flaxseed, milk, & vanilla. Blend until smooth.
Add coconut oil, mashed banana, & PB2 powder. Process until smooth.
Sift flours (I make my flours from whole buckwheat groats & white rice using my Blendtec) with baking powder & baking soda. Add rolled oats & stir.
By hand, mix flour into wet mixture, until all flour is incorporated into wet mixture. The dough should be thick & firm, but still a little sticky.
Using a medium cookie scoop scoop dough onto baking stone. For these cookies, a baking stone is preferred because it bakes the cookies more evenly & doesn't dry them out like a traditional cookie sheet, but if you don't have a baking stone, a cookie sheet works.
Bake for 8 minutes for medium cookies, 10 for large. Make sure to not overcook, otherwise cookies will be dry (& who wants a dry cookie??). You want to remove cookies when they still look slightly undercooked. If you leave them on the baking stone for 5 or so minutes after removing from the oven they will continue to cook as they cool. Remove to a cookie rack.
Because of the high moisture content of these cookies, you'll want to eat them within a day or two, or freeze the rest. Store in an air-tight container until you eat or freeze.