Almond butter banana cookies (gluten-free/vegan)


Moist, soft, delicious and super quick and easy. I like to make some with the glaze for a tasty dessert and some without for breakfast or a snack. 

Moist, soft, delicious and super quick and easy. I like to make some with the glaze for a tasty dessert and some without for breakfast or a snack. 

  • 2 medium mashed ripe bananas
  • 3 tbsp.  chia seeds 
  • 3/4 cup almond butter
  • 1 vegan "egg" = 2 tbsp.. gluten-free flour + 1/2 tsp. baking powder + 2 tbsp. almond milk (wisk)
  • 1 cup organic steal cut oats 
  • 2 tsp. cinnamon 
  • 1 tsp. vanilla 
  • 3 tbsp. maple syrup 
  • Glaze = 4 tbsp. organic powdered sugar, 2 tbsp. maple syrup 
  1.  Combine all ingredients in large bowl and stir until well combined.
  2. Use ice cream scoop to scoop onto a greased baking sheet (I always grease with coconut oil)
  3. Bake at 350 degrees for 12-15 minutes
  4. Let fully cool and use spatula to remove 
  5. Drizzle with glaze 
  6. Store in fridge 


Blueberry banana spiced oatmeal


IMG_9137.JPG
  • 1/2 cup of organic steal cut oats 1 cup of almond milk
  • 1 cup almond milk 
  • 1 tsp. raw honey 
  • 1 sliced banana 
  • 1 cup fresh blueberries 
  • 1 tsp. cinnamon 
  • ground ginger to taste 
  • sea salt to taste 

Combine oats and almond milk in a medium saucepan and stir on medium heat. Reduce to a simmer and stir occasionally. Mix in 1/2 cup of blueberries in and stir and mash into the oats. When the oats are soft and mushy, remove from saucepan into bowl.

Mix in all other ingredients and add extra of anything you want. I always use extra cinnamon and ginger.