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.
Prep Time Total: 25 min
Yields: 4 large cookies or 8 small cookies
This cheese was surprisingly easy to make and delicious too! It does take some prep work and time, but the effort was well worth the result.
1 1/4 cup raw organic almonds
juice of 1/2 a lemon
3 Tbsp extra virgin olive oil
1-2 cloves garlic
pink Himalayan sea salt to taste
fresh herbs of your choice
1. Soak almonds in water over night. Drain them in the morning.
2. Remove skins from the almonds and place in a food processor or blender.
3. Add all additional ingredients except for herbs and process/blend on high speed until smooth.
4. Place mixture in cheese cloth over a colander with a bowl underneath to catch any excess liquid.
5. Give the cheese cloth bag a few squeezes to remove extra moisture from the cheese. Then mold into a ball, twisting the top of the cheese cloth.
6. Refrigerate for about eight hours.
7. Remove cheese cloth and form cheese into a round, flatter cheese wheel and press fresh herbs into the top.
These muffins, which can also be served as cupcakes, are so delicious! I adapted the recipe from another recipe I found, and they turned out great! They are so yummy that frosting is completely optional. Arguably, these can probably also be served as breakfast muffins.
1/3 cup coconut oil
3/4 cup sugar of choice
1/4 cup almond milk
1 tsp vanilla extract
1 1/4 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour or a homemade mix
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground pumpkin pie spice
1 cup canned pumpkin
1/4-1/2 cup Enjoy Life Foods chocolate chips (depending how much chocolate you like) I like these because they are vegan and soy-free.
*Use organic ingredients whenever possible.
1) Preheat oven to 350 degrees F and prep the muffin tin with liners.
2) Hand whisk together the oil, sugar, nondairy milk, and vanilla extract.
3) In a separate bowl, sift in the flour, baking powder, baking soda, cinnamon, and salt. Transfer powdered materials to the liquid mixture. Gently whisk everything until well combined.
4) Fold in the pumpkin and then fold in the chocolate chips, saving some of the chips to garnish the top of the cupcakes (garnish optional).
5) Fill the cupcake liners two-thirds full. Garnish the tops with the additional chocolate chips. You can also make a homemade frosting or drizzle maple syrup on these. Yummy!
6) Bake for 24-26 minutes or until a toothpick comes out clean.
Yields 12 muffins or cupcakes. Enjoy! Happy Fall!