3-Ingredient Banana Chocolate Chip Cookies

3-Ingredient Banana Chocolate Chip Cookies

Chocolate chip cookies that are healthy and can be eaten for breakfast and snack time alike? YES! If you ate this entire portion of baked cookies, you would be eating 1 cup of oats, 2 bananas, and 1 tbsp raw cacao nibs. In other words, I give you permission to enjoy these and savor every bite without guilt. 1/2 the batch would be an ideal serving for most. You can also double this recipe. Kids and adults alike will love these!

Cost: To make this entire recipe using all organic ingredients cost me $1.67 (NJ prices)

1 cup of oats (gluten-free)
2 medium-large ripe bananas
1 tbsp raw cacao nibs

I always try to buy organic, fair trade ingredients as much as possible.

1. Preheat oven: 350 degrees F.

2. Mash bananas in a medium-sized bowl.

3. In a food processor or blender, process oats for 10 seconds or so to break into smaller fragments. This helps the cookies hold.

4. Mix the oats into the mashed bananas. This will form a batter.

5. Add 1 tbsp raw cacao nibs (optional). You can also add raisins, walnuts, or other add ins of your choice.

6. On a greased cookie sheet (I use just a few drops of coconut oil), scoop out desired amount of cookie dough and press down to flatten into cookies. I make four large cookies. You can also make eight small cookies.

7. Bake for 15-20 minutes on 350 degrees F or until golden brown. I like my cookies to be well done, so I keep an eye on them and bake them longer.

6. Enjoy!

Prep Time Total: 25 min
Yields: 4 large cookies or 8 small cookies





Apple Cinnamon Chia Oats with Vanilla Maple Drizzle

Apple Cinnamon Chia Oats with Vanilla Maple Drizzle

Fall is almost here! And while I’m enjoying the final days of summer, I cannot help but be excited by the atmosphere of Autumn. I hope you enjoy my first fall recipe as much as I did.

1/2 cup oats
1 T chia seeds
1 cup almond milk
1 T raisins
1 apple, diced
1 tsp cinnamon
1 pinch nutmeg
maple syrup and vanilla, to taste

*Always try to buy organic ingredients whenever possible.


1. In a small bowl, soak the oats and chia seeds in almond milk, placing the bowl in the refrigerator for 45 minutes.

2. Top with the remaining ingredients, drizzling the maple syrup and vanilla last.



Cinnamon Vanilla Protein Pancakes

Cinnamon Vanilla Protein Pancakes

This is a cross-post from my other blog. These make a great, satisfying snack! You can serve with fresh, organic fruit if you like.


1/2 cup quinoa flour
1 scoop vanilla Sun Warrior protein powder
1/2 tsp alcohol-free vanilla extract
1/2 tsp cinnamon
1/2 cup cold water or almond milk
2 flax “eggs”

{Always use organic and local ingredients whenever possible.}


1. In a medium size bowl, mix all ingredients together with a whisk, except for flax eggs.
2. In a separate bowl, whisk flax eggs.
3. Fold flax eggs into the batter and mix thoroughly.
4. The batter should be a smooth consistency that can pour out of the bowl. If it is too think, add a bit more water or almond milk.
5. Heat a nonstick pan on medium heat. I did not need to use any oil on my pan. Pour pancake batter into desired size pancakes and flip once when the top begins to bubble slightly.
6. Pancakes should be cooked to a light golden brown on each side. This recipe yields two large pancakes.
7. Eat, savor, love!

Picture 3