Remember that time I said that cookies should never be healthy? I was wrong.
These are good and good for you!
I used Tina’s Oatmeal Banana Chocolate Chip Cookie recipe to work from but made several modifications. I also halved the recipe and ended up with 10 pretty big cookies. As you can see from the picture above, they do expand as they bake, give them room to grow.
- 1/4 c. whole-wheat pastry flour
- 1/2 c. rolled oats
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp chia seeds
- 2 tbsp. maply syrup
- 2 tbsp. almond milk
- splash of vanilla extract
- 1/2 tbsp. coconut oil, melted
- 1/2 ripe banana
- 2 squares of dark chocolate, chopped (or 2 tbsp. dark chocolate chips)
- 2 tbsp. shredded, unsweetened coconut
- Pinch of cinnamon
- Pinch of salt
Directions: In a bowl, combine flour, oats, baking powder, baking soda, chia seeds, coconut, chocolate, salt and cinnamon. In a seperate bowl, mash the banana half, stir in the almond milk, melted coconut oil, and maple syrup. Combine wet ingredients with dry, and scoop batter by the tablespoon onto a greased cookie sheet. Bake for 12 minutes and allow to cool.
They were more cakey than cookie but still tasty and chewy and ADDICTIVE. They’re gone now, they lasted all of three days.
I didn’t stop in to gush about my mom yesterday because we were to busy hanging out all day! We ran errands, went to yoga and went out for a late dinner with my dad and brother. My mom is awesome. She’s hilarious, generous, and a total babe. Love you, little thing!
Let me tell you, today has been a rough one.
I slept in until 8:00
I ate my breakfast in silence while catching up with blogs- in my pajamas
I had a short and sweaty and glorious work out (in my pajamas), WARNING: Turbofire may become an extreme obsession
I made four meal plans for people trying to gain weight — so much more fun than weight-loss meal plans
and then this happened (in my pajamas)…
Vegan Coconut-Cranberry Scones
Inspiration: Foodie Road Show
- 2 c. whole-wheat pastry flour
- 1/2 c. coconut oil
- 1/3 c. brown sugar
- 2 tsp baking soda
- 1/2 c. dried cranberries
- 2/3 c. non-dairy milk (almond, soy, coconut)
- 1 tsp vanilla extract
- 2 tbsp shredded unsweetened coconut
Preheat the oven to 400.
In a bowl, combine flour, baking soda, sugar, and salt. Mix solid coconut oil into the flour using your finger tips until the mixture resembles sand. Stir in cranberries, vanilla and milk until just combined and form into a round onto a greased baking dish. Brush with milk, sprinkle with shredded coconut and score into eight pieces. Bake for 30 minutes until the exterior is browned
I slathered mine with coconut butter and jam with a cuppa black gold
and now I’m going to watch Disney’s Hercules. It’s 3:30 p.m. and I’m still in my pajamas.