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.
The BEST Granola!
It’s a SNOW DAY today! Snow days in Toronto NEVER happen! In my 14 years of teaching, this is my first! It’s an exciting day. To celebrate, I made more of this amazing granola!
My husband loves granola, even more than my kids. I’ve always had intentions of making it, so they could have a homemade variety, but I never found one that really motivated me to make it. That was until this recipe showed up in my email.
When I read how simple it was, and how natural the ingredients were, I knew I had to make it! I actually went out during my lunch break to get the ingredients, so that I could make it that very night!
My second batch turned out darker than my first, but that’s okay! Still tastes just as good. And I actually think it’s supposed to be this colour more than my first picture.
This granola is really good with some yogurt and fresh berries. I often eat it plain or with just berries and/or grapes. It’s sooooo good.
The original recipe calls for 1 cup of walnuts and 1 cup of sliced almonds, but I’m not a big fan of walnuts, so I just doubled the amount of almonds. You could do any nut in here. You could also add chia seeds, dried cherries/cranberries or anything you want. I like to keep it simple.
Enjoy!
The BEST Granola!
Ingredients
- 5 cups rolled oats
- 1 cup pure maple syrup
- 1 cup good olive oil
- 1 tablespoon kosher salt
- 2 cups sliced almonds
Instructions
- Preheat oven to 350 F. Line a rimmed baking sheet with parchment or a silpat sheet.
- In a large bowl, combine the oats, syrup, olive oil and salt. Toss well to coat evenly. Spread the mixture on the baking sheet and bake for 30 minutes, stirring halfway through (at the 15 minute mark) to ensure the oats get evenly coated.
- Remove the tray and stir in the almonds.
- Bake for another 30 minutes, stirring halfway through again.
- Cool completely on tray.
- Can be stored in an air tight container for up to 2 weeks (but it won’t last that long! :))
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