Gluten, Dairy, and Egg Free (Vegan) Cookies!
Okay, that’s a big title. But, to just say these are ‘healthy cookies’ isn’t enough. I was definitely a bit skeptical when I was making these. First, the cookie batter was pretty wet, so I thought they were going to flatten like a pancake! I was a bit worried to use my 2 tablespoon scoop for this reason, but I took a chance. I’m glad I did, because the complete opposite happened! They didn’t flatten AT ALL. At first, I was going to call these a ‘smashed’ cookie, because that’s essentially what I did with the first batch, to help flatten them after they came out of the oven. But, smashing a warm cookie with melty chocolate in it also means that you’re going to smoosh the chocolate everywhere. See? Still tasty, but not so pretty.
The original recipe calls for 1/2 cup of EITHER raisins or chocolate chips. I decided to put 1/2 cup of BOTH raisins and chocolate chips. Also, I used my homemade apple sauce in this recipe which has a bit of sugar in it. I didn’t mind. 🙂 But, unsweetened apple sauce would be great, especially since there’s already sweetness from the ripe bananas and raisins….and chocolate chips.
I had 2 of these almost every night after dinner with a tea until they were gone! They really hit the spot. I am loving finding new recipes to use up all of my bananas and this one will be added to my growing rotation!!
Enjoy!
Gluten, Dairy, and Egg Free (Vegan) Cookies!
Ingredients
- 2 mashed ripe bananas
- 1/3 cup apple sauce sweetened or unsweetened will work
- 2 cups quick cooking oats
- 1/4 cup unsweetened almond milk
- 1/2 cup raisins
- 1/2 cup mini chocolate chips original recipe calls for either 1/2 cup of raisins or chocolate chips - use your own discretion
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Using a 2 tablespoon scoop, place cookies onto a parchment or silpat lined baking sheet.
- Bake for 15 - 20 minutes.
- Allow cookies to cool slightly before removing them from the pan.
Flourless Black Bean Brownies!
I have neglected this blog for FAR TOO LONG! Life has been crazy busy, and I just couldn’t fit this in. That changes TODAY! I realized that I started this blog because of David. This blog will be something my kids will always have to remember me by when I’m no longer around, so it needs to be a priority. Plus, I take (albeit mostly crappy) photos of my food alllll the time in anticipation of posting, so I have a lot to catch up on! These brownies were a good one to start back with because they are sooooooo good and pretty good for you!
I started Sherry Thacker’s 6 week Challenge on August 1st, 2018, and it has honestly changed my life. I lost a whopping 40 lbs over the course of 3-4 months! Every recipe I make, I think of Sherry’s Challenge and if it lines up with what’s healthiest for me. These brownies have 3/4 cup of sugar in them, so let’s be clear, they aren’t entirely in line with the keto/paleo plan that I follow. But, they are better than many other brownie recipes that are loaded with sugar, flour and chocolate. And, in moderation, they are a great option for something sweet!
You would never know there are black beans in these brownies. That’s one thing I love about them so much! Who discovered this?! Something else that I pay closer attention to since following Sherry Thacker’s Challenge is using quality ingredients. For cocoa in this recipe, I use this:
My husband swears by the Bulletproof products. Of course, you don’t have to use this, but I appreciate knowing that there are good quality ingredients in this recipe.
Let’s get to these brownies!
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