So, may 2019 be the year we finally embrace healthy choices that are still yummy, and find a way to enjoy that balance…something that’s sustainable, intuitive, fun, and most importantly, freeing!
Here’s a vegan & GF cookie that I made up, partly out of creative baking desperation (no eggs, well, bananas work!) and partly because it just sounded good…and I’m always experimenting with replacing flours with protein powder to increase the recipe’s nutritional punch and make them grain/gluten free!
This plant proteinbakes remarkably well…I know many don’t work well to bake, and change consistency/taste considerably. One of the many reasons I love it and I use it daily–if not in shakes, then in cookies 😉
These were my Jan 1 breakfast, with tea, and I’m quite proud of that 😉
They will also be a postpartum staple food for me, when quick, yummy and nourishing bites are key to have around.
Cheers, and enjoy the start to your balanced and thriving 2019!
When you make these, tag me and share;)
Vegan & Gluten free Coconut-banana-choc chip cookies
Ingredients:
*2 medium (preferably slightly over-ripe) bananas
*1 cup coconut sugar
*1 cup organic butter, melted
*2 tbsp almond milk
*1 & 1/2 tsp vanilla
*1 1/4 cups vanilla plant protein
*1 cup mini organic dark or semi-sweet choc chips (the minis blend better with the other textures)
*1-1&1/2 cups organic flaked coconut–depends on how much of a coconut fanatic you are (raises hand)…you’ll reduce the oats accordingly–welcome to creative baking, maddy style 😉
*1 tsp baking powder
*1/2 tsp salt
*4-4 & 1/2 cup oats (you actually have to play this by ear and be flexible…it needs to be slightly sticky but mostly doughy, and alot of factors go into it, including size of your bananas, etc)
Instructions:
Preheat oven to 375. Soften/melt butter and then blend with banana and sugar until creamy, in a kitchenaid/standmixer. Mix in vanilla, and then protein and dry ingredients, be sure to blend well after each ingredient, especially when adding the coconut and chocolate chips. Drop onto un-greased cookie sheets and because these don’t function quite like flour based cookies, I suggest pressing them down with the back of a spoon to flatten them slightly–they won’t melt down much on their own. Keep a close eye when baking them 10-14 minutes, I found mine turned crispy really quickly after they looked perfect, and I even burned a batch when I wasn’t paying close attention. They are so good hot out of the oven (but fall apart somewhat easily, be warned), and even better for breakfast the next day…you can taste the wholesome, light flavor, and they make a super snack for toddlers and growing kiddos too.
Can we just make 2019 the year when we embrace healthy AND yummy? It doesn’t have to be either/or. No guilt for making and enjoying foods that you love, with these fun healthy twists.
Cheers, friends! Let me know how you like these when you make them!
