Cloudy days aren’t great for a lot of things but they are perfect for baking!
After a very recent transition from omni to vegetarian, and then vegetarian to vegan, I splurged on some vegan super foods to help me vamp up my recipes. Since stocking up flax, nutritional yeast, oats, chia, hemp and cacao nibs I haven’t really been too adventurous (although I did try my hand at Chia Seed Pudding, and was pleasantly surprised by the way it mimicked tapioca – recipe to follow).
Anyhow, with clouds in the sky and light drizzles keeping me from my original plans for the day I decided to improvise with some light baking.
1 1/4 cup dark brown sugar.
1 tablespoon vanilla.
1/2 cup peanut butter.
3 tablespoons dairy free butter.
1 large banana.
1 tablespoon baking powder.
2 cups unbleached flour.
1 cup oats.
2 tablespoons chia seeds.
2 tablespoons flax seeds.
1/2 cup cacao nibs.
- Cream together banana, peanut butter, brown sugar, dairy free butter and vanilla until it reaches a thin, smooth consistency.
- Turn mixer to low and slowly add in baking powder, flour and oats.
- When all of these ingredients are combined (dough should not be sticky or runny) add in chia, flax and nibs.
- Roll dough into one inch balls and place on baking tray, then use a fork to squash them down.
- Bake at 350 degrees for 8-11 minutes or until bottoms have become golden brown.
For my first vegan baking challenge in a long time I think these cookies turned out fantastic. They have a very distinct banana flavor with a subtle nutty twist. I’ve already eaten my fair share and my boys seem to like them quite a bit.
Even if you’re not a vegan, I totally recommend giving these a try! They are guilt free and power packed with healthy ingredients. ♥ Great snacks for kids and adults.