A Cookie for All Seasons (Vegan, Gluten-Free, No-Sugar Added)
Posted Mar 19 2012 11:14am
They weren’t kidding about that winter storm that blew through California this weekend! Check out what I encountered on my way home from San Diego yesterday:
What’s that white stuff? OMG, it’s SNOW!!!
Can one wear flip-flops in the snow? Oh wait, it’s 29 degrees, I think not.
Fortunately, once I was over the mountain and safely tucked back into the desert, the temperatures and weather returned to a normal warm, sunny state.
Aren’t I a good aunt? Neither rain nor sleet nor snow nor whatever could keep me away from this adorable kid (11 weeks old now):
Besides major snuggle time with him, I also got to see my two high school friends (one of whom is the baby’s mama), my mom, my grandma and my blogger friend Ginny from The Silly Canner . She is newly vegan and is doing incredible. She comes at veganism from a similar yet different perspective than me and is so inspiring.
I took food with me on this trip and I also found healthy, vegan food on the road. My friend Valerie lives near a great health-food market that sustained me for a few meals. I had one dinner from the hot bar that included a rice pilaf, black beans and steamed veggies. It hit the spot, binkies not included:
I also wanted to share the recipe for the cookies that I made to bring along with me. I call them “cookies,” but they don’t have any added sugars except for ripe bananas and dried fruit. They are sweet enough to serve as a dessert or snack, but I also had them for a breakfast, too. They have almond butter and sunflower seeds which give them enough heft to be a treat or a meal. I’ve posted similar recipes before, so these fall between my Grab-n-Go Chocolate-Banana Oat Bars and my Banana-Sweetened Oatmeal Chocolate Chip Cookies , but there is no chocolate in these.
They start with two ripe bananas:
Mash them into a bowl:
Add the rest of the ingredients:
Stir into a “batter”:
Form into cookie shapes and bake at 350 degrees for 20 minutes:
Like I said, these cookies are so versatile and would be great for kids because there is no added sugar and no chocolate which could cause excitability (I used carob powder instead):
Here’s the recipe:
Cookies for All Seasons – Makes 12-15
2 ripe bananas
2 cups gluten-free oats
1/4 cup unsweetened, dried shredded coconut
2 tablespoon flax meal
1/4 cup raw, unsalted sunflower seeds
1/4 cup apple juice-sweetened dried cranberries
1/3 cup raisins
1 tablespoon carob powder (optional, but gives a mild chocolate flavor)
1 teaspoon cinnamon
1/2 cup unsweetened applesauce
1/3 cup raw, unsalted almond butter
Mash the bananas in a large bowl using a fork. Preheat oven to 350 degrees. Mix the rest of the ingredients with the bananas in the bowl and spoon the batter onto a lightly-greased baking sheet (I just give it a quick spray with non-stick spray). Bake for 20 minutes or until firm to the touch.
Hope everyone has a great (not snowy) Monday!
P.S. Did you know you can sign-up to receive my blog posts by e-mail? It’s easy, just look for the box on my home page that says “subscribe to blog posts” and enter your address there.