News

2-Ingredient Healthy Banana Bread Breakfast Cookies

Image from Ambitious Kitchen

I have a confession to make - I haven't baked in close to a year. With cutting most sugar out of our lives and being sensitive to dairy and gluten it just makes life way easier. But! We had some bananas that needed using and with the weather changing my heart couldn't help but want to turn them into delicious baked goodness vs frozen smoothie healthiness. Usually I would make my mom's banana bread but with no butter or milk in the house I decided on oatmeal breakfast cookies. These cookies are super easy to make and relatively healthy! Plus they only take around 15 minutes to make and are about 60 calories per cookie (depending add ons), win win!

The recipe (if you want to even call it a recipe) is simple 2 mashed bananas plus 2 cups oats. Then for fun flavour you can add in basically anything you want!

• vanilla extract
• peanut butter chips
• peanut butter
• nutella
• dried cranberries
• sultanas
• chopped walnuts, almond or pecans
• coconut flakes
• cocoa nibs / chocolate chips
• baking spices
• salt
• milk (almond, coconut, soy - helps blend it all together and lighten the cookies)

I personally made 2 batches as we had 4 bananas.

Batch 1 had: banans, oats, peanut butter, pumpkin pie spice mix, cinnamon, salt.

Batch 2 had: bananas, oats, almond milk, sultanas, chocolate chips, nutmeg, spiced cake mix, salt.

INSTRUCTIONS

• Preheat oven to 170C
• Mix all ingredients together in mixer until smooth
• Let sit for about 10 minutes before putting in oven (especially if you add milk to help set mixture)
• Cook for approximately 10 minutes 

Enjoy!

Healthy Zucchini Muffins Post:

Hello lovely Toodles Noodles readers, it’s Lydia from Lydia bakes here, thank you so much for having me today! I am honoured to be guest blogging for the lovely Liora. A while back a decided to do the Paleo diet to get my health and fitness where I wanted to be. It was great but some things I found challenging, like baking.  

Peanut Butter Chocolate Chip Cookie Dough Bites

Tonight I tried a new cookie recipe - and let me tell you - yum! When I read this recipe and it said that it contains no flour, sugar, oil, butter, or eggs I had my suspicions but they just looked so good. So straight after work I made my way to the supermarket buying the missing ingredients. Prep-time took approximately 10 minutes and with bake time only being an additional 10-15 minutes, these cookies are perfect for midweek baking. Enjoy! Ingredients: 1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel 2 teaspoons vanilla extract 1/2 cup + 2 tablespoons (165 grams) natural peanut butter (I used 100% pure nutz) 1/4 cup (80 grams) honey (I added a bit more due to peanut butter being quite dry) 1 teaspoon baking powder a pinch of salt (if your peanut butter doesn’t have salt in it) 1/2 cup (90 grams) chocolate chips * My can was a 390 gram can and used 2 full cans ** I added in a bit of cinnamon for extra flavour** Directions: Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2? balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10-15 minutes. Yields about fourteen cookie dough balls.