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: Salted Chocolate Chip Cookies

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Chocolate chip cookies are everyone's favourite so they're the perfect treat to make on the weekend. They're comforting, warm and gooey, but these ones have a bit of a twist! They have sea salt on the tops. I'm a big fan of salty and sweet together in a dessert. These cookies will settle your cravings, and will leave you happy. You will need:

1 cup of softened butter

1 cup of brown sugar

1/2 cup of granulated sugar

2 eggs

2 tsp of vanilla extract

2 cups of all-purpose flour

1 tsp of baking soda

1/2 tsp of salt (plus more sea salt for topping)

2 cups of chocolate chips

To start, preheat your oven to 350 degrees. Beat the butter, brown sugar, and granulated sugar until it becomes fluffy. Beat in the eggs and vanilla until it becomes creamy. In another bowl, mix together the flour, baking soda, and salt. Mix in into the wet ingredients gradually. Stir in the chocolate chips. (Its important to stir the chocolate chips in and now beat them because you want the chips to stay whole) I like to use a mini ice cream scooper to portion out the dough and then I roll them into balls. Top each ball with sea salt, and bake in the oven for about 10 minutes. Let them cool, and enjoy! chocolate chip dough ball2 chocolate chip dough ball1 salt chocolate chip cookies salt chocolate chip cookie

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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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Twelve Days of Baking: Shortbread Cookies

This is the 11th post of my series of the 12 days of baking. Today's post is all about shortbread cookies! With this recipe you can leave them as is, or add in whatever you desire! IMG_4710

You will need:

2 cups of flour

1 cup of sugar

1 teaspoon of vanilla extract

1 teaspoon of salt

1 cup of butter, softened.

To start, mix the butter with the sugar so it can form a creamy mixture. IMG_4561

Add in the rest of the ingredients and mix thoroughly. The mixture will become a little hard to stir by hand so I recommend using an electric mixer.

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From here you can divide the mixture into 3 dough balls. I added a 1/4 cup of earl grey tea into one ball. Another ball I added 1/4 cup of chopped white chocolate and a 1/4 cup of chopped dried cranberries. The last one I added into a 1/4 cup of a chopped up skor chocolate bar. Add whatever you please, or leave them plain! They will be delicious no matter what.

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Each ball needs to be turned into a log, and then must be wrapped in cling wrap. Before you can cook these cookies you need to keep them in the freezer for a minimum of 1 hour (they can be left for 3 months in the freezer). Once you're ready to bake your cookies, cut each log into about 12-15 1 inch coins.

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Bake them for 15-20 minutes or until they're golden on the bottom. Serve and enjoy! IMG_4697IMG_4707

The last day of baking is coming tomorrow and I have to say its a good one! Enjoy your Christmas eve!

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Twelve Days of Christmas: Peppermint Hot Chocolate Cookies

Just like the chocolate bark, this recipe is a little bit of a cheat during this time of year. I love baking so I'll always make time for it, but other people have much busier schedules than I do, which means less time for baking. This recipe uses Pillsbury chocolate chip cookie dough, but feel free to adapt your own chocolate chip cookie recipe to it! (I've tried this recipe both ways and it works perfectly with both!) IMG_4474

You will need:

1 roll of Pillsbury cookie dough (or your own recipe)

1 cup of nutella

3 tablespoons of cocoa powder

1 tablespoon of cinnamon

48 mini marshmallows or 12 large marshmallows

A handful of crushed candy canes

To start, preheat your oven to 350 degrees. Add the cookie dough, nutella, cocoa powder, and cinnamon into a bowl and mix very well.

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From here, you could easily make little balls and pop them in the oven for double chocolate chip cookies.

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For the peppermint hot chocolate cookies, you'll need to roll them out into little balls first. Once you've done this, squish the balls into flat rounds, and add 2 mini marshmallows or 1/2 of a large marshmallow to each cookie round.

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Enclose the marshmallows inside the dough and make a round ball. Add your crushed candy canes to the top, and pop them in the oven for about 10 minutes.

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These cookies can really impress people because they're stuffed. They're really delicious once out of the oven because the marshmallow is very gooey. Enjoy these cookies with a warm drink or send them as a yummy gift to someone. They're easy, quick, and impressive!IMG_4408

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Check out tomorrow at 7 pm for a new recipe!

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Twelve Days of Baking: Simple Snickerdoodles

Snickerdoodles are perfect. They're crisp on the outside, and soft and chewy on the inside. Not to mention they're covered in cinnamon and sugar. Just yum. Yum yum yum. I've adapted a traditional snickerdoodle recipe to be easier and quicker, making them the ultimate christmas cookie! IMG_4308

You will need:

2 3/4 cup of flour

1/2 teaspoon of salt

teaspoon of baking soda

1/2 cup of softened butter

1 1/2 cup of sugar (+ 3 tablespoons)

2 eggs

tablespoon of cinnamon (+ 1 teaspoon)

1/2 teaspoon of vanilla extract

1/2 cup of shortening

To start, preheat your oven to 350 degrees. In one bowl, mix together all of your dry ingredients, except for the extra 3 tablespoons of sugar and 1 teaspoon of cinnamon. In a separate bowl, mix together the eggs, butter, vanilla extract, and shortening. Slowly add the dry into the wet ingredients, and you have your dough! In a small bowl, add the rest of the sugar and cinnamon. Make little balls of your dough and toss them into the cinnamon sugar mixture.

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Once done, lay them on a baking sheet that's lined with parchment paper, and pop them in the oven for 12 minutes. Once they're out of the oven, place them on a cooling rack so they can stop cooking. Continue this until they're all done. You should get about 3 dozen cookies out of this recipe!

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These cookies had my family going nuts. They're so delicate and delicious, and not overly sweet! Enjoy them with a coffee, tea, or decadent hot chocolate. Give these cookies as a gift or bring them to someone's house, and you'll be sure to become popular; the compliments will be overwhelming!

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Check out days one through six of the twelve days of baking! More recipes to come!

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Twelve Days of Baking: Festive Sugar Cookies

There's something about sugar cookies that are so festive and christmassy! Especially when you deck them out with icing, sprinkles, gumdrops, and crushed candy canes! Today's recipe is super easy, and so rewarding (well not to your waistline). IMG_4158

You will need:

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract

To start, preheat your oven to 350 degrees. Combine the flour, baking soda, baking powder, and sugar in a bowl. In a separate bowl, mix the butter, egg, and vanilla extract. Add the dry ingredients into the wet ingredients, and mix thoroughly. Your dough should be soft but a little tough. The toughness allows your cookies to be cut into cute shapes. IMG_4083

Sprinkle either a little bit of flour or icing sugar onto a board, and roll out your dough to about 1/8 inch thick. IMG_4085

Cut your cookies into whatever shapes you like, and pop them into the oven for about 10-15 minutes. The bottom of the cookie should be slightly golden and the tops should be puffed up. Once out of the oven, place your cookies onto a cooling rack to ensure they don't keep cooking. You'll get about four dozen cookies out of this recipe.

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Once cooled, you can ice them with your favourite icing and sprinkles!

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Sugar cookies should be comforting and cute. I added sprinkles, gumdrops, and crushed up candy canes to my cookies for extra yumminess and a bit of fun. These cookies will easily become a go-to for you and your family during the holiday season! IMG_4125IMG_4147

Check out day one, day two, day three, and day four of the twelve days of baking!

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Twelve Days of Baking: Flourless Peanut Butter Cookies

It's the third day of baking, and today we're making flourless peanut butter cookies! They're soft and chewy on the inside and crisp on the outside. Also, they're only made from 3 ingredients! (Woo!) IMG_3819

You will need:

1 cup of peanut butter

1/2 cup of sugar

1 egg

To start, preheat your oven to 350 degrees. Mix the peanut butter, sugar, and eggs altogether.IMG_3751

I used a mini ice cream scooper to portion out my cookies, but feel free to just eyeball it!

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Standard peanut butter cookies have a crisscross pattern on top, I just did one set of lines. Make the grooves with the back of a fork.

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Bake for 5-10  minutes or until the bottom is slightly golden. Let them cool and enjoy them with your favourite holiday drink!

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These are super easy, gluten free, and absolutely delicious. They also take no time at all so you can satisfy your cookie cravings quickly! I use these cookies as treats for Mr. Bingley. He can't eat wheat and he loves peanut butter so they're perfect for him, and I'm sure for all the dogs in your life!

If you didn't see day one or day two of the twelve days of baking, check them out!

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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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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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