Weekend Baking: Vegan & Gluten Free Dark Chocolate Banana Oat Cookies

Good morning! I feel like there was no way to come up with a shorter title so I do apologize for it! It is quite the mouth-full! These cookies are also quite the mouth-full because they are very filling, delicious, and also great for your body! If you like the sound of dark chocolate, bananas, and oats then this recipe is for you. 

You will need: 

2 ripe bananas, mashed

1 cup of oats 

1/4 tsp of cinnamon

Pinch of salt

4 tbsp of dark chocolate (I used a bar of dark chocolate and broke it up into chunks but feel free to use what you have)

*If you like a little more sweetness to balance the bitterness of the dark chocolate, either substitute the dark chocolate for milk or add in a tsp of maple syrup. 

Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

In a bowl, combine all of your ingredients with a spatula or wooden spoon. Everything should come together quite easily. 

Portion out the batter into 1 inch balls and flatten a little when placed on the baking sheet. The cookies won't spread while cooking so you can put them rather close. 

Bake for 15 minutes or until the cookies become golden brown. Let cool and enjoy! 

These cookies are delicious since they're soft and chewy. The outside gets a little crispy so altogether they form a great cookie. Enjoy them for breakfast, dessert or as a snack! And don't forget, they're vegan and gluten free so anyone can enjoy them! 

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Weekend Baking: Vegan & Gluten Free Oat Cookies with a Peanut Butter Drizzle

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Happy Sunday everyone! If you're anything like me, you love cookies. I could eat cookies all day everyday, and be the happiest person ever. Except, I'd probably gain lots of weight, and my skin would suffer, and it would just be a bad time. I have figured out the solution... healthy cookies! These vegan and gluten free oat cookies with a peanut butter drizzle are healthy, delicious, and contain no refined sugar! That sounds pretty good to me. pbbanana3

You will need: (makes a dozen cookies)

2 ripe bananas, mashed

2 cups of oats

4 tablespoons of peanut butter (any nut butter would work) (and 1 tbsp for the drizzle)

4 tablespoons of maple syrup

1 tablespoon of coconut oil

1 tablespoon of chia seeds

To start, preheat your oven to 350 degrees and line a baking sheet with parchment paper. Mix together all of your ingredients until it forms one ball of "dough". Using a tablespoon scooper, measure out your cookies and place onto the baking sheet. Bake for 10-15 minutes or until golden brown. Once cool, melt some peanut butter and drizzle over the top of each cookie for extra deliciousness and some prettiness.

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These cookies are great to have for breakfast, with an afternoon tea, or even after a workout as they're full of protein and omega. These will become a staple for you if you're a cookie addict like me.

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Weekend Baking: Raw Peanut Butter Banana Pies

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Good morning! I have such a sweet tooth, and everyone knows it. But I do love some healthier alternatives to refined sugars and this treat is just that. Here is the raw, vegan, and gluten free peanut butter banana pies. IMG_6046 You will need: (makes 8 mini pies)

Cream filling:

3 bananas

4 tablespoons of natural peanut butter (or almond butter)

1 1/2 cup of almond milk

Crust:

1 1/2 cup of pitted dates

1/2 cup of almonds

2 tablespoons of maple syrup

To start, line a muffin tin with cling wrap or parchment paper. Blend the cream filling in a blender until smooth & set aside. Place all of the crust ingredients into a food processor and whaz everything up until a ball forms. Separate the crust into each muffin cup and pat down well. Separate the banana mixture on top of date crust. Put in freezer for at least 4 hours or overnight. To serve, I added coconut whip cream, shredded coconut, and dark chocolate shavings.

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This is a super easy dessert to make, and it tastes amazing! You can make it ahead of time, and it will hold for a 2-3 days in the freezer. Let me know what you think about this dessert in the comments below.

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Weekend Baking: Gluten Free & Vegan Banana Coconut Cookies

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Hello everyone! Happy March! We are officially closer to Spring as of today. I'd like to introduce a new series of posts that will be called Weekend Baking. Weekend Baking posts are comprised of recipes that are super easy, quick, and can be either on the very healthy side or on the kinda naughty side. Either way, they'll let you in on my weekend baking and hopefully it'll inspire you to do some too! Today's recipe is the banana coconut cookie. They're vegan, gluten free, and offer you some healthy brain food while still in a cookie form.

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You will need:

1 banana, mashed.

1/2 cup of shredded coconut

1/2 cup of almond meal

1 teaspoon of cinnamon

A pinch of salt

To get started, preheat your oven to 350 degrees. You can easily add all of the ingredients together in a bowl, and combine. Once combined, use a mini scooper or a teaspoon to portion out your cookies and roll them into balls. Bake for about 7-10 minutes.

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These are super simple and full of whole foods. They'll take no time whatsoever, and you can enjoy a freshly baked cookie on the weekend without spending the whole day on them. Enjoy!

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Brain Food: Healthy Gluten Free Banana Bread

Along comes the Winter semester and crunch time for university students everywhere. Brain food is very important to sustain yourself in the times of exams and essays. When I think of brain food, I automatically think of bananas! Bananas are high in fibre, potassium, and many other things. This banana bread is gluten free, low in sugar, and has lots of add-ins that creates a super banana bread! banana bread

You will need:

2-3 very ripe bananas, mashed

1/3 cup of butter, melted (I used vegan butter)

1/3 cup of sugar (I used coconut sugar)

1 egg

1 teaspoon of vanilla extract

1 teaspoon of baking soda

Pinch of salt

1/3 cup of flax seeds

1/3 cup of oats

2 tablespoons of unsweetened shredded coconut

2 tablespoons of chia seeds

1/4 teaspoon of xanthan gum

1 1/2 cups of gluten free flour

*You can make this with regular all purpose flour and without the xanthan gum if gluten free isn't necessary.

To start, preheat your oven to 350 degrees. In a bowl mash your bananas, and add in your melted butter. Add in the egg, vanilla extract, baking soda, and salt, and mix thoroughly. Add in the flax seeds, oats, chia seeds, coconut, and mix together. Lastly add in the xanthan gum and gf flour. Mix thoroughly and pour batter into a greased loaf pan. Bake for about 30-40 minutes or until the centre is no longer wet. banana bread2banana bread 1banana bread 3

This banana bread is super easy to make, takes no time at all, and is a healthy sweet treat! It's great for snacking on, or you can use it    as a breakfast or lunch with peanut butter or cream cheese on top. You can substitute any of "healthy" extras for chocolate chips, nuts, or dried fruit. I personally make this banana bread all the time, and especially when it is crunch time and I need a little healthy yet comforting boost in the snack department.

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Vegan & Gluten Free Banana Chocolate Chip Muffins

Banana and chocolate chip is one of my favourite flavour combinations when baking. Last week I was craving some yummy and healthy muffins so I decided to make these quick muffins. I also had some bananas going a little mushy so this was the perfect way to use them up! IMG_3155

You will need:

1 3/4 cups of gluten free flour

3/4 cup of sugar

1 tablespoon of baking powder

1 tablespoon of cinnamon

1/2 teaspoon of sea salt

1/2 cup of almond milk

1/2 cup of oil (I used canola)

2-3 ripe bananas

1 cup of vegan chocolate chips

To start, preheat your oven to 400 degrees, and get your muffin pan ready with either baking cups or a non-stick spray. Sift the flour with the sugar, baking powder, cinnamon and sea salt. Mix thoroughly. In a separate bowl, mix the almond milk and oil together. Pour the wet ingredients into the dry and combine. Mash your bananas, and add them with the chocolate chips into the mixture. Fold them in gently to ensure the chocolate chips don't get mashed too! Scoop the batter into the muffin pan, and bake for 15-20 minutes. They should be golden and a toothpick should come out clean if inserted. Let them cool, and enjoy!

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These muffins are so moist, and delicious. Again, everything you should already have on hand which makes them budget conscious. You can easily make this recipe without the vegan or gluten free ingredients; you can sub them out at a 1:1 ratio and they'll turn out just fine. I popped my muffins in the freezer so I can have them on hand anytime. Also so I wouldn't eat them all in one day! To freeze, wrap up each muffin with plastic wrap and pop them into a freezer bag!

Give these muffins a try and they'll definitely be a go to for you!

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Vegan & Gluten Free Thumbprint Cookies

Sometimes you want some cookies, but you want them to be a little lighter. I love bananas, oats, and strawberry jam (I'm a strawberry jam fiend!). These thumbprint cookies are easy and light on the wallet to make, vegan, gluten free, and can be enjoyed at any time of the day! You will need:

2-3 very ripe bananas (mashed)

2 cups of oats

2 tablespoons of flax seeds

1 tablespoon of chia seeds

A pinch of salt

Jam (The jam can be whatever kind of fruit you like! I used strawberry jam)

To start, preheat your oven to 350 degrees, then mash the bananas. Add in the oats, flax seeds, chia seeds, and the pinch of salt. Once its thoroughly combined, use an ice cream scooper to make the cookies. The mixture will be heavy and moist. I used a mini ice cream scooper (melon baller) to make the cookies. Lay them out on a baking sheet that's lined with parchment paper. Make a thumbprint in the centre (hence thumbprint cookie!). Scoop about a teaspoon of jam into each cookie. Let them bake for 10-15 minutes. Take them out, let them cool, and enjoy!!!

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I absolutely loved these cookies. Everything I had on hand, plus I got to use my quickly ripening bananas. I got the inspiration for them from Oh She Glows, those cookies looked much prettier than mine! Gluten free and vegan can taste yummy too!

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Gluten Free Peanut Butter and Banana Muffins

What do you do when you have mushy bananas? You can make banana bread, or the cuter alternative... muffins! I love muffins because they're yummy, portable, and if you include the right ingredients, they can be healthy! So the other day I had all of these mushy bananas and pulled out my handy dandy gluten free peanut butter and banana muffins recipe! (well that's a mouthful!) They are super easy to make, everything you would have on hand, and you'll love em!

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You will need:

1 cup of peanut butter 2 eggs 2 or 3 bananas, mashed 1/4 cup + 2 tablespoons of gluten free flour 1/4 cup of sugar (I used coconut sugar) 1/4 cup of almond milk 3/4 teaspoon of baking powder 1 teaspoon of vanilla extract (my favourite!)

Mix everything together in one bowl. Line your muffin tin with cute wrappers or just spray them with a non-stick spray. Bake them at 350 degrees for 20-25 minutes.

Feel free to add in chocolate chips, oats, or seeds! Opt out peanut butter for almond butter or any other kind of sticky nut butter. The possibilities are endless.

Enjoy and happy muffin making!

ps. Here's what Bingley was doing while I was baking. (he's adorable, if I say so myself hehe)

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Vegan & Gluten Free Banana Clusters

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What does lots of studying, ripe bananas, and a sunday afternoon equal? Procrastination. Well actually its a vegan, gluten free banana oat and chocolate bonanza type of procrastination. These banana cookies are more like clusters of crunchy oats on the outside and moist bananas and chocolate on the inside. They're just lovely, and rather easy to make. They also help to get rid of those extremely ripe bananas you would have thrown away (no waste here!).

All you need is 2 (or more) ripe bananas, chocolate chips (dark for a vegan recipe), and oats. Everything is roughly equal parts. First, mash up the bananas until they're smooth. Mix in the chocolate chips and oats, and make them into clusters. Pop them onto a baking sheet and throw them  into the oven at 350 degrees for about 10-15 minutes.

You will be happy you made these Sunday procrastination cookies, trust me! Now back to studying for me.

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