cookies

5 Ingredient Pancake Mix Banana Chocolate Chip Cookies {Vegan + GF option}

May 31, 2020 by Bethany 2 Comments

Got Pancake Mix? Use it to make these simple 5-ingredient Pancake Mix Banana Chocolate Chip Cookies! Vegan + Gluten-free options!

Anddd we’re back at it again with another pancake mix recipe. We’ve made banana bread, donuts and mug cakes, and this time we made cookies! Whoop whoop. Sorry if you’re not a pancake mix fan, it’s just what’s been getting my creative juices flowing.

I’ve honestly wanted to make pancake mix cookies for like 2 years but I was always afraid that they wouldn’t turn out.

Either they would be too thin and turn into baked pancakes, or they’d be super dry and come out like rocks. But alas my friends, my fears were irrelevant.

And, not only did these cookies turn out into cookies, but they turned out fluffy and tasty.

If you like banana pancakes, you’ll love these cookies. When I was younger my dad used to make banana pancakes and put chocolate chips in them because we all know chocolate makes everything taste better.

I even added peanut butter in these guys for binding and taste of course.💁

5 Ingredients Needed For These Healthy Cookies:

Bananas

Substitutions For These Easy Cookies:

Banana: Swap out banana for the same amount of pumpkin puree, mashed sweet potato, or (slightly less) applesauce!

Maple Syrup: Sub in the same amount of honey or agave!

Peanut Butter: Use the same amount of any type of smooth, natural nut butter such as almond, cashew, or sunflower seed butter!

Chocolate Chips: Add in or sub in peanut butter chips, coconut flakes, fresh berries, crushed walnuts and cocoa nibs!

Storing Pancake Mix Cookies:

Store these cookies in the fridge for up to 2 weeks, at room temperature for about a week, or in the freezer for a few months!

Other Healthy Recipes That Use Pancake Mix:

Healthy Lemon Berry Pancake Bars

Chocolate Zucchini Bread

Carrot Cake Banana Bread

Peanut Butter Jelly Mug Cake

Chunky Monkey Donuts

5 Ingredient Pancake Mix Banana Chocolate Chip Cookies

if you love the taste of pancakes and cookies, this recipe is for you! They are super easy to make and double as breakfast and dessert!

5 Ingredient Banana Chocolate Chip Pancake Mix Cookies

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Ingredients

2 cups pancake mix can use gluten-free if needed
1/4 cup natural smooth peanut butter
2 bananas mashed
1/4 cup maple syrup
1/2-3/4 cup mini dark chocolate chips
1-2 Tbsp. almond milk if needed

Instructions

Preheat oven to 350 degrees. Place parchment paper on a cooking sheet and set aside.
Place pancake mix in a large bowl.
In a separate bowl, combine peanut butter, bananas, and maple syrup. Add to pancake mix and mix until combined. If batter is too dry, add milk and mix until desired cookie dough consistency. Fold in chocolate chips.
Drop cookie dough using a spoon onto cooking sheet. Use fingers to shape into cookie shapes. Repeat with remaining batter, or about 16 cookies. Add banana slice on top of each cookie, if desired.
Bake for 12 minutes, or until done.
Enjoy!

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“I told you that you would die in your sins, for unless you believe that I am he you will die in your sins.” (John 8:24)

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Peanut Butter Pretzel Chocolate Chip Cookies {6 Ingredients!}

May 14, 2020 by Bethany 4 Comments

Make these healthy Peanut Butter Pretzel Chocolate Chip Cookies! They are easy to make, only 6 ingredients and can be made vegan + gluten-free!

I’ve been on a cookie kick lately and I’m NOT mad about it. I love making cookies, but to be honest, I was not always great at baking cookies.

I remember plenty of times where I either forgot some ingredients (most likely becuase I wasn’t checking to make sure I added every ingredient aka blind pride haha), or I baked them too long and the bottoms got burnt.

But by the grace of God, I’ve been on a cookie roll and all the cookie recipes I’ve been making have been turning out great!

I love sweet and salty flavors together, so it was only a matter of time before I made these cookies.

Pretzels and peanut butter are a match made in heaven (mmmm pretzels dipped right in a jar of PB is to-die-for), and chocolate only adds positive vibes to the combo. We’ve made granola bars, chocolate bark, ice cream, and fudge with this famous combo, it was only a matter of time until we made cookies!

These cookies are way too easy to not make. You only need 6 ingredients to make them and I bet 90% of you have these ingredients in your house right now.

Pretzel Chocolate Chip Cookies Ingredients:

egg or flax egg

mini dark chocolate chips

Substitutes For These Easy Healthy Cookies

Peanut Butter: You many sub in any kind of smooth creamy nut butter for peanut butter, such as cashew butter, almond butter, or sunflower seed butter, etc.

Maple Syrup: You may sub in agave, honey or any other liquid sweetener.

Mini chocolate chips: You can sub in or add cocoa nibs, peanut butter chips or even chopped nuts.

Storing 6-Ingredient Cookies

You may store these cookies at room temperature for about a week, in the fridge for up to 2-3 weeks, or in the freezer for a few months!

More Healthy Cookie Recipes!

Dark Chocolate Cherry Cookies

Morning Glory Breakfast Cookies

Pumpkin Chocolate Chip Cookies

Zucchini Bread Breakfast Cookies

Banana Split Breakfast Cookies

6 Ingredient Peanut Butter Pretzel Chocolate Chip Cookies {Gluten-free + Vegan options }

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings 15 cookies

Ingredients

1 cup rolled oats gluten-free, if needed
1 cup pretzels gluten-free , if needed
1 cup natural smooth peanut butter (crunchy peanut butter also works)
1/2 cup pure maple syrup
1 egg beaten (or flax egg for vegan option)
1/2 cup mini dark chocolate chips (regular-szed chocolate chips also work)

Instructions

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
Add pretzels to a food processor and blend until flour-like consistency. Add to a large bowl along with oats and mix.
In a separate bowl, combine peanut butter, maple syrup and egg. Stir into pretzel-oat mixture and mix (its easiest to use your hands for this).
Mix in chocolate chips.
Form dough into 15-20 balls, and press each one down on pan. Bake for 10 minutes, or until done.
Enjoy!

Recipe Adapted from Evolving Table

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Romans 5:8: God shows his love for us in that while we were still sinners, Christ died for us.

The BEST Paleo Pumpkin Chocolate Chip Cookies {Vegan option}

September 6, 2018 by Bethany 10 Comments

Soft-Baked Pumpkin Chocolate Chip Cookies are a healthier, fall-inspired twist to the classic cookie! Paleo & Vegan friendly!

I’ve been dreaming to make these pumpkin chocolate chip cookies for a good while now. I mean, how can you go wrong with anything pumpkin and chocolate? The only thing that was holding me back from making them was the fact they are almost too simple to be a recipe.

You take pumpkin, which is a basic fall flavor, and add it to chocolate chip cookies, which is a basic cookie flavor.

I was afraid that they were going to be too basic and not good enough to post on the blog. But THANK GOD, I was completely wrong. These cookies are anything but basic.

They have the most perfect texture a cookie can have (in my opinion). I am personally not a crunchy cookie person, as I’d rather eat a soft-baked cookie. These cookies are soft, moist, and fluffy, aka perfection.

They are the perfect kinda cookies for dunking if you’re into that. If you’re feeling extra basic, you can dunk them in your PSL 😉

Here are the 7 ingredients you’ll need to make this recipe

almond flour

almond butter or other nut butter of choice

canned pumpkin puree

an egg (or flax egg)

pure maple syrup or another liquid sweetener of choice

baking soda

mini dark chocolate chips or regular-sized chocolate chips

The BEST Soft Baked Pumpkin Chocolate Chip Cookies

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 12 cookies

Ingredients

1 cup almond flour
1/2 tsp. baking soda
1/2 cup smooth almond butter
1/2 cup pumpkin canned
1 egg beaten (sub flax egg for vegan option)
1/4 cup pure maple syrup
1/2 cup mini dark chocolate chips or more

Instructions

Preheat oven to 350 and line a baking sheet with parchment paper.
Combine almond flour, and baking soda in a large bowl. Combine almond butter, egg, maple syrup and pumpkin in small bowl and mix well.
Add wet ingredients to dry ingredients and mix well. Add in chocolate chips.
Spoon batter into 12-15 cookies. Bake for 15 minutes, or until done.
Enjoy!

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Morning Glory Breakfast Cookies {Paleo + Vegan}

January 5, 2018 by Bethany 2 Comments

Enjoy something sweet for breakfast while satisfying your appetite with these Morning Glory Breakfast Cookies! Super easy to make + Paleo & Vegan friendly!

Don’t you hate those days where getting out of bed seems impossible? The night before you tell yourself you are going to get up early and workout, but when the alarm goes off, that doesn’t happen. First world problems right here.

This happens all too often to me. My perception on time is unrealistic and I often think I have more time than I actually do. Oh yeah, I’ll have enough time in the morning to make my breakfast, pack my lunch, feed my labradoodle, make coffee, take a shower and brush my teeth with 10 minutes to spare. That’s expectation. But when reality hits, it hits hard.

Rarely do I ever have time to do all these things in the morning. Either I forget to pack my lunch, or my dog goes hungry(so sorry Loralei). That is why meal prep is so great. Having breakfast already made the night before lets me sleep in approximately ten minutes more ( if you’re a college student, you know that sleeping in even only a few minutes more does wonders!).

Morning Glory Breakfast Cookies

Satisfy your early morning appetite and cravings at the same time with these naturally sweet breakfast cookies! Thanks to shredded carrots, shredded apples, and applesauce, they cookies are soft and moist with just enough sweetness! Loaded with flaked coconut, plump raisins and crunchy walnuts, breakfast has never been more glorious!

Morning Glory Breakfast Cookies {Paleo + Vegan}

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Prep Time 5

Cook Time 15

Total Time 20

Servings 12 cookies

Ingredients

1 cup almond flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/2 cup almond butter
1 egg beaten (sub flax egg for vegan version)
1/2 cup shredded carrot wring out excess liquid
1/2 cup shredded apple wring out excess liquid
1/4 cup apple sauce
2 Tbsp. pure maple syrup
1/2 cup unsweetened flaked coconut
1/2 cup chopped walnuts
1/2 cup raisins

Instructions

Preheat oven to 350 degrees. Line a cooking sheet with parchment paper and set aside.
Combine first four ingredients in a large bowl.
Mix together almond butter, egg, shredded carrot, shredded apple, apple sauce and maple syrup on a separate bowl. Add to dry ingredients and mix well to form a batter.
Stir in coconut, walnuts and raisins.
Spoon batter into 12 cookies on parchment-lined cooking sheet. Bake for 15 minutes, or until done.
Drizzle with white chocolate, if desired.

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Flourless Mocha Brownie Cookies { Paleo & Vegan option}

September 20, 2017 by Bethany 10 Comments

Flourless Mocha Brownie Cookies are a chocolatey, simple-to-make healthy treat that you’ll whole family will love! Paleo friendly with a Vegan option!

I just realized something, the cookie department on this blog is lacking poorly. There aren’t many dessert cookies here, mainly breakfast cookies. That’s a huge problem thats about to be fixed, thanks to this recipe!

“This post is sponsored by Queen Creek Olive Mill. As always, all opinions are my own.”

Sure cookie bars and brownies are great, but sometimes you just want a big cookie full of gooey chocolate puddles that tastes like a brownie with a slight mocha flavor. Lemme tell y’all, these cookies are not for the weak. They have an intense chocolatey flavor, curtesy of a few key ingredients.

First up, dark cocoa powder. Like the name implys, this cocoa taste like dark chocolate and is crucial if you want a rich chocolate flavor.

Secondly, Dark chocolate chunks. ‘Nough said.

Last but surely not least, Queen Creek Olive Mill’s Chocolate olive oil. Yes is sounds strange, but trust me on this one. Usually when I think of olive oil I think about savory dishes, but these cookies are proof that olive oil deserves a spot in the baking seen. This chocolate olive oil is cold pressed with cocoa bean oil for a unique, delectable flavor. Now I normally use coconut oil in my recipes, but I swapped it for this chocolate olive oil. It adds extra chocolate flavor because we all know you can never have enough chocolate💁

These cookies also have extra pizazz thanks to a little help from my friend, instant coffee. But for some reason if you’re not a coffee fanatic, you can totally take it out if that floats your boat.

Here is what you need :

almond butter

egg (or flax egg)

chocolate olive oil

dark cocoa powder

maple syrup

instant coffee

baking soda

dark chocolate chunks

mocha drizzle

Flourless Mocha Brownie Cookies

These cookies are jam-packed with intense chocolate flavor, have a hint of coffee flavor and are made with wholesome, nourishing ingredients! What’s not to love?

Flourless Mocha Brownie Cookies { Paleo & Vegan option}

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1 cup almond butter
1 egg beaten ( sub flax egg for vegan option)
1/4 cup Queen Creek Olive Mill chocolate olive oil
1/4 cup pure maple syrup
1/3 cup dark cocoa powder
2 Tbsp. instant coffee granules
1 tsp. baking soda
1/4 tsp. vanilla
1 cup dark chocolate chunks
Mocha drizzle
2 Tbsp. dark cocoa powder
1 Tbsp. coconut oil melted
1 tsp. instant coffee granules

Instructions

Preheat oven to 350 degrees, Line a cooking sheet with parchment paper.
Combine all brownie ingredients together in a large bowl.
Spoon batter into 9-12 cookies on cooking sheet and bake for 15-20 minutes, or until done.
Let cool. To make drizzle, Combine all ingredients in a small bowl and drizzle over top cookies
Enjoy!

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Healthy Soft-Baked Frosted Chai Pumpkin Cookies {Paleo & Vegan option}

September 13, 2017 by Bethany 11 Comments

Soft-Baked Frosted Chai Pumpkin Cookies will be your new go-to fall dessert! Fluffy, full of pumpkin-chai flavor, and Paleo & Vegan!

Did someone say it was pumpkin season?😏

Regardless of what month it is, pumpkin has a special place in my heart. It’s one of my favorite ingredients to bake with because it adds moisture, makes baked goods fluffy and doughy and tastes like fall.

This recipe was inspired by a cream cheese-frosted pumpkin cookie recipe that my mom sometimes makes during the Fall season. These cookies actually taste pretty similar but are made with more nutrient-dense ingredients for the win!

Another thing that comes to mind when I think of fall is warm beverages. Chai tea is one of my favorite drinks to sip when the weather gets chilly.

Pumpkin and chai actually pair very well together, which is one of the reasons I created these cookies.

These pumpkin chai cookies are plump, and cakey, and have an ideal, soft-baked texture. The chai-spiced frosting makes them even better (but feel free to do without, if desired). In addition, they also happen to be super easy to make! Here are the ingredients you’ll need:

almond flour

almond butter or nut butter of choice!

canned pumpkin

pure maple syrup or another liquid sweetener of choice

an egg (or flax egg)

chai spice from chai tea bags

baking soda

chai frosting – instructions below!

Soft-Baked Frosted Chai Pumpkin Cookies

Are you obsessed with all things pumpkin? You’ll love these simple, healthy cookies! They’re soft-baked, fluffy, and full of pumpkin, and chai flavors. Topped with a chai frosting, these cookies will be a hit! Also paleo and vegan friendly.

Looking for more healthy pumpkin cookie recipes? Check out these Pumpkin Chocolate Chip Cookies!

The BEST Soft-Baked Frosted Chai Pumpkin Cookies {Paleo & Vegan option}

Print Recipe

Prep Time 10

Cook Time 15

Servings 15 cookies

Ingredients

4 chai tea bags
1 cup almond flour
1/2 tsp baking soda
1/2 cup almond butter
1 egg or flax egg
1/4 cup maple syrup
1/2 cup pumpkin puree
Frosting
1/4 cup coconut cream or softened cream cheese
2 Tbsp maple syrup
remaining 1/4 chai tea spice

Instructions

Preheat oven to 350 and line a baking sheet with parchment paper.
Cut off top of chai tea bags and pour insides into coffee grinder. Grind tea until fine granules and set 1/4 side for frosting.
Combine almond flour, baking soda and chai tea granules in a large bowl. Combine almond butter, egg, maple syrup and pumpkin in small bowl and mix well.
Add wet ingredients to dry ingredients and mix well, . Spoon batter into 12-15 cookies. Bake for 15 minutes, or until done.
Let cool. To make frosting, whisk together all ingredients and slather on top of cookies.
Enjoy!

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Question of the day:

Do you like baking with pumpkin?

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Frozen Banana Cream Pie Bars {Allergy-free & Vegan option}

July 22, 2017 by Bethany 16 Comments

Cool off your tastebuds with these Frozen Banana Cream Pie Bars! An easy to make, no-bake treat that’s made with wholesome allergy-free ingredients! Also gluten-free, dairy-free and vegan-friendly!

Coming in hot with another cold recipe for the summer heat! The heat can be too much sometimes but at least we can cool off with delicious frozen treats, right?

This Post is sponsored by Enjoy Life Foods. As always, all opinions are my own.

Before I get talking about these bars, let’s talk about food freedom real quick. While I am blessed to not have any food allergies, I know that a lot of you guys do. Whether it be to gluten, dairy, tree nuts, peanuts, eggs, soy, etc., it can be a pain to find recipes that you can enjoy.

We’ve partnered with the trusted brand, Enjoy Life Foods to shed light at the end of the tunnel for those of you with food allergies. Not only are their products allergy-free, but they are made with real ingredients and free of artificial preservatives so you can feel good about eating them. Their vanilla honey graham crunchy cookies were used in this recipe to help make it allergy-free friendly!

Ok, now onto the recipe starting from the bottom up. The crust is made by blending up Enjoy Life’s vanilla honey graham crunchy cookies and mixing it with a little bit of coconut oil.

Next up, the middle layer. Who likes banana ice cream? Isn’t it the easiest, most amazing allergy-free alternative to ice cream that you could ever dream of? That’s all this layer is comprised of.

Last but not least, the cream layer. Whipped coconut cream (or any allergy-free whipped topping) is mixed with vanilla extract, a little maple syrup and topped with banana slices and more crunchy cookies. Yassssss. So simple, so few ingredients, they make you want to scream for ice cream (bars).

Enjoy Life Vanilla Honey Graham Crunchy Cookies

bananas

coconut cream

coconut oil

maple syrup

vanilla

Frozen Banana Cream Pie Bars

An allergy-free, no-bake dessert that everyone will love! Banana ice cream is layered onto a vanilla cookie crust and topped with a coconut whipped cream for a tasty and refreshing treat! Gluten-free, dairy-free with a vegan option!

Frozen Banana Cream Pie Bars {Allergy-free!}

Print Recipe

Prep Time 1

Total Time 1

Servings 9 bars

Ingredients

-Crust:
1 6.3 oz Package of Enjoy Life Vanilla Honey Graham Crunchy Cookies or Crunchy Sugar Cookies for vegan option
4 Tbsp. melted coconut oil
4 frozen sliced bananas
*1 cup of canned coconut cream
2 Tbsp. pure maple syrup
1/4 tsp. vanilla extract
Sliced bananas
crushed cookies

Instructions

1. Line an 8x8 pan with parchment paper.
2. Break cookies into smaller pieces and add to a food processor. Blend until cookies are fine crumbs, then add melted coconut oil and blend until smooth. Spread crust in an even layer on the bottom of the pan. Freeze for 30 minutes, or until firm.
3. Place frozen banana slices in food processor. Blend until creamy. Spread on top of crust.
4. Add coconut cream, maple syrup and vanilla to a bowl. Using a hand-held mixer, beat mixture until whipped. Spread whipped coconut cream on top of banana layer. Top with banana slices and crushed cookies. Place in freezer for another 3-4 hours (or overnight) or until hardened.
5. To cut, lift bars out of pan and slice into about 9 bars with a sharp knife. Enjoy!
6. Store in an air-tight container in the freezer.
*Feel free to skip the coconut cream step and add any allergy-free whipped topping

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EASY Oatmeal Raisin Cookie Freezer Fudge {Vegan + Gluten-free}

December 3, 2016 by Bethany 28 Comments

Looking for a healthier crowd-pleasing dessert? Oatmeal Raisin Cookie Fudge is a unique take on two favorites, but is secretly guilt-free! Vegan + Gluten-free!

Can someone please tell me how it is mathematically, statistically, logically, and emotionally possible to dislike chocolate? I cannot wrap my head around this one. How does one despise the taste of the most glorious food in the world? Think about it; if you dislike chocolate, you miss out on a dessert world of opportunity. Could you imagine turning your nose up at to a ginourmous slice or a decadent 7 layer chocolate cake? Or gagging at the site of a right-out-of-the-oven gooey brownie? Or turning down a glorious chocolatey piece of fudge?

“This post is sponsored by Farmer’s Direct Co-op. As always, all opinions are my own.”

Believe it or not, my cousin is one of those people. I always asks her how she gets her sweet fix, but she always explains to me that there are plenty non-chocolate desserts that she enjoys. Sometimes I forget that there is a world outside of chocolate desserts. You know apple pie, cheesecake, blondies, vanilla cupcakes, white chocolate……the list could go on. It saddens me though, that these chocolate haters will never know the delicious taste of fudge. That is until I made a non-chocolate version to feed their souls.

Oatmeal Raisin Cookie Fudge. How does that sound? When the idea first came into my mind, it tickled my heart. A simple chocolate-less, sinless, crowd-pleasing dessert that is perfect for any holiday get-together. Who say’s you need chocolate to make fudge? Call me a rebel, but I say nay.

My friends at Farmer’s Direct Co-op hooked me up with some fabulous products, and I included their organic rolled oats in this recipe. You know what I love about this company? 100% of their products are farmer owned and are certified organic and fair trade. I choose to partner with their company because I believe that farmers and their land should be treated fairly. To learn more about this evolution click here.

Ok, now back to the recipe! Here is what you need:

Farmer’s Direct Co-op Organic rolled oats

raisins

cashew butter

maple syrup

coconut oil

vanilla

cinnamon

sliced almonds

Andddd thats a wrap up! Now go on and make this delicious guilt-free fudge! It will please chocolate lovers and chocolate-haters alike!

Oatmeal Raisin Cookie Freezer Fudge

Cashew butter fudge and oatmeal raisin cookies collide in this irresistible, guilt-free dessert! It’s super simple to make and will please everyone’s taste buds! Also vegan and gluten-free friendly!

Oatmeal Raisin Cookie Freezer Fudge {Vegan + Gluten-free}

Print Recipe

Prep Time 15

Cook Time 15

Total Time 3 30

Servings 16 pieces

Ingredients

Oatmeal Raisin Cookie Mixture:
1 cup Farmer Direct Co-op regular rolled oats
1 cup raisins
2 Tbsp. pure maple syrup
1 Tbsp. coconut oil melted
1/4 tsp. cinnamon
1 cup cashew butter
1/4 cup coconut oil melted
2 Tbsp. pure maple syrup
1/4 tsp. vanilla extract

Instructions

Preheat oven to 350 degrees.
Combine all ingredients for oatmeal raisin cookie mix in a bowl. Spread onto a cooking sheet lined with parchment paper.
Bake for 15 minutes, or until toasted. Let cool.
Combine remaining ingredients in a large bowl. Mix together, then fold in oatmeal raisin cookie mixture.
Spray cooking spray into a loaf pan and spoon in fudge mixture. Freeze mixture for 2-3 hours.
Slice into about 16 pieces.
Enjoy!
*Store leftovers in an airtight container in freezer.

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EASY Pumpkin Snickerdoodle Homemade Cookie Butter

October 22, 2016 by Bethany And Rachel 33 Comments

“This post is sponsored by Enjoy Life Foods on behalf of Mambo Sprouts. As always, all opinions are my own.”

Can we all agree that the worst feeling in the world is when you run out of nut butter? I thought I had another jar in my pantry when I finished the last of my peanut butter, but nope, I was so wrong! The saying “you don’t know what you got till it’s gone” really screams the truth in this situation. How am I gonna last the next few days without having nut butter on my oatmeal, in my smoothie, with my banana, by the spoonful………the list could go on.

I don’t realize how much I rely upon nut butter in my daily diet. I don’t discriminate, all kinds are welcome whether it be peanut, almond, cashew…… and cookie. You may think, “cookie butter? That’s not really healthy, or even a nut butter!?” Any your’e actually so right, it’s neither healthy nor made of nuts.Well that’s the store-bought version you’re talking about! My version breaks that mold with a fall twist.

Because it’s October, everything I’m eating is pumpkin flavored. Pumpkin muffins, pumpkin bread, pumpkin butter, pumping scones, pumpkin cake, pumpkin pie, pumpkin pudding, pumpkin oatmeal, pumpkin coffee…….I could go on forever. Since my love of pumpkin is SO SO strong, this pumpkin snickerdoodle cookie butter has been on my mind since July. I had no problem developing the recipe, but my problem was with the cookie part. How do I make a healthy cookie butter with cookies that are unhealthy? Hmmmmmm😕

That ah-ha moment happened when I received Enjoy Life Food‘s new mini cookies. Their cookies are free from the 8 common allergies, gluten-free, vegan and contain no artificial anything. They come in cute little 100 calorie packs so you or your little ones can take them for an on-the-go treat! Yasssss to (healthy) cookies!

To keep this nut butter fall-themed, I used the soft-baked mini snicker doodle cookies. They crumble perfectly into the nut butter which makes blending a breeze. So smooth, so creamy, so decadent yet still good for ya!

Pumpkin Snickerdoodle Homemade Cookie Butter

Soft-baked snickerdoodle cookies are blended with cashew butter and pumpkin to create an epic fall-inspired healthy cookie butter! Gluten-Free and vegan friendly too!

Pumpkin Snickerdoodle Homemade Cookie Butter

Print Recipe

Prep Time 10

Total Time 10

Ingredients

2 cups roasted cashews
2 Tbsp. coconut oil
1/2 cup canned pumpkin puree
1 heaping cup Enjoy Life snickerdoodle soft baked mini cookies 3 packs

Instructions

Place cashews and coconut oil in a blender. Blend until a butter forms.
Add in pumpkin and cookies and blend until mixture is smooth.
Place in a jar. Refrigerate for up to one month
Enjoy!

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Vegan Soft-Baked Maple Banana Oatmeal Cookies

September 20, 2016 by Bethany And Rachel 20 Comments

Soft-Baked Maple Banana Oatmeal Cookies are a healthy and delicious breakfast or snack loaded with protein and whole grains. Also gluten-free and vegan!

True life: My favorite kind of food is food that I can eat with my hands.

If I had it my way, I would make all of my favorite foods in a more portable form so I wouldn’t have to use any utensils.

That’s why you see lot’s of hand-held recipes on our blog such as muffins, breakfast pizzas, cookies, bars, etc. It’s not that I don’t like eating food with a spoon or fork, I just likened using any utensils better ’cause I’m simple like that.

So all this talk about eating food with hands brings us to today’s recipe: Soft-Baked Banana Maple Oatmeal Cookies. The inspiration for these babies come from a childhood favorite: my Mom’s soft-baked Banana Peanut Butter Oatmeal Cookies which fit’s perfectly into this month’s recipe redux theme, First Cooking Recollections.

“Stir up some of your earliest culinary recollections. Did you stand at your grandmother’s elbow to learn to cook? Or did you learn by stumbling through a cookbook by yourself? Share a healthy recipe and the accompanying story about one of your first cooking memories.”

The earliest cooking/baking memory I can think of is helping my Mom make here famous cookies. Okay, maybe I didn’t help all that much with the baking process, but I sure “helped” in the eating process, ya know, making sure they didn’t go to waste!😉

Now, I wanted to remake these oatmeal cookies with my own little twist. I re-created them by keeping the “soft-baked” aspect but obviously replacing the unhealthy ingredients (butter, white sugar) with healthier ingredients, changing the flavor combo and adding frosting. Needless to say, I think I like these EVEN MORE than my Mom’s famous cookies (shhhhhh don’t tell!).

They are so simple and easy to make with only 7 ingredients and take only 15 minutes to make. I also wanted to make these cookies with added protein powder for extra nutrition to go along with their whole-grains and heartiness. These cookies can honestly be eaten for breakfast, snack or dessert. I had them for all three!

Soft-Baked Banana Maple Oatmeal Cookies

These cookies are a healthier remake of My Mom’s classic soft-baked oatmeal cookies . They are so soft, have a slight chewy texture to them and are naturally sweet but not-too-sweet thanks to banana, organic stevia-sweetened protein powder and a touch of maple syrup.

These cookies are even topped with a sweet and tangy maple cream cheese glaze. You would never guess that these are good for you! Also vegan and gluten-free!

Soft-Baked Maple Banana Oatmeal Cookies

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Ingredients

1 cup oats
1 cup oat flour
1 scoop vanilla protein powder
1 tsp baking powder
1/4 tsp baking soda
1 ripe banana mashed
2 tbsp maple syrup
1/2 cup milk
GLAZE
2 oz. cream cheese softened (can use dairy-free)
2 tbsp maple syrup

Instructions

Preheat oven to 350 and line a baking sheet with parchment paper. In a large bowl, combine flour, oats, baking powder and baking soda. In a small bowl combine banana, maple syrup and milk. Add wet ingredients to dry ingredients and stir well. Spoon into 6-8 cookies and place on baking sheet, bake for 10 minutes or until done. For glaze, mix ingredients in a bowl and spread on cooled cookies.

cookies

Got Pancake Mix? Use it to make these simple 5-ingredient Pancake Mix Banana Chocolate Chip Cookies! Vegan + Gluten-free options!

5 Ingredients Needed For These Healthy Cookies:

Substitutions For These Easy Cookies:

Storing Pancake Mix Cookies:

Other Healthy Recipes That Use Pancake Mix:

5 Ingredient Pancake Mix Banana Chocolate Chip Cookies

5 Ingredient Banana Chocolate Chip Pancake Mix Cookies

Ingredients

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“I told you that you would die in your sins, for unless you believe that I am he you will die in your sins.” (John 8:24)

Pretzel Chocolate Chip Cookies Ingredients:

Substitutes For These Easy Healthy Cookies

Storing 6-Ingredient Cookies

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