One of my Chefs at culinary school once told us that by the time we graduated we would be food snobs.
I’m definitely not a food snob (imagine! No friends would offer to cook me dinner ever again!) but I am big on taste, texture, and presentation. These elements were ingrained in us at school and I’ve carried them with me.
I eat a healthy diet the majority of the time and I’ve never been someone who could eat something based just on the health benefits alone. I need to enjoy my food! Unlike my husband DJ who can eat anything if it’s good for him. For example, his protein shake in the morning: on paper, it is probably the healthiest list of ingredients you could ever compile. But throw them together in the Vitamix and…Well, I’ll just say it turns grey. It’s clearly working for him, but I still tease him about it. He insists spinach, chocolate, turmeric and at least 10 other ingredients tastes great, but I prefer my chocolate cherry raspberry shake. Which is pink, btw.
No, I need my healthy, good-for-me food to also taste amazing. Which is why I’m in love with this recipe I’m sharing with you today.
These cookies are vegan and gluten free, with no refined sugar or flour and they taste AMAZING.
Perfect for before the gym, with your coffee, or as an after school snack, and they freeze excellently. They are loaded with antioxidant-rich ingredients that are good for you, with a dose of healthy fats and fiber, too.
Now, upfront: these ingredients may not be ones that you have in your pantry on the regular…unless maybe you’re Gwyneth. However, they are mostly available in the organic aisle at the grocery store and once you have them, they will become your new go-to’s for healthy snacking. And in case you don’t get around to making these cookies right away, then at least you’ll have on hand what you need to quickly combine a healthy snack that you can eat with a spoon: 1 tsp of natural peanut butter with a sprinkling each of goji berries, chia seeds, cacao nibs and unsweetened shredded coconut. Go for it!
No, I’m not a food snob…But here’s a tip for you: if you order Crème Brûlée in a restaurant and that sugar crust doesn’t crack when you tap it, it was brûléed a while ago and you should send it back.
2. Whisk together the flax seed meal and water, and set aside.
3. Stir together peanut butter, maple syrup, banana and vanilla in a large bowl.
4. Add flax/water mixture and mix to combine.
5. Pour oats, quinoa flakes, baking powder, cinnamon and salt into the bowl and stir together. Fold in chia seeds and any other optional add ins.
6. Using an ice cream scoop, drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Flatten lightly with the back of a spoon.
7. Bake cookies on center rack for 15 - 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
8. Store cookies in an airtight container, or freeze for later. Enjoy!
* 1 cup natural peanut butter (or nut/seed butter of choice)
* 1/2 cup pure maple syrup
* 2 medium banana, mashed
* 2 teaspoon vanilla extract
* 1 cup rolled oats
* 1 cup quinoa flakes
* 2 teaspoon baking powder
* 2 teaspoon cinnamon
* 1/2 teaspoon salt
* 2 medjool dates, pitted and chopped
* 2 tablespoon chia seeds
* Optional add ins (some or all)
* 1/4 Cup cacao nibs
* 1/4 Cup unsweetened shredded coconut
* 1/3 Cup naturally sweetened dried cranberries
* 1/4 Cup Goji berries
* 1/4 Cup sliced almonds