Sometimes all you really really want is a cookie! Am I right?
But buying a bag is dangerous. Cravings hit and before you know it, you’re scraping the bottom of the bag for more. And they can be garbage in every sense : artificial ingredients and colours added, preservatives and even GMO’s! Then there are the gourmet kind – pure decadence with organic ingredients, guilt-free – the kind I do like to splurge on once in a while… but they come with a price tag and sometimes I just don’t want to eat up six bucks in 30 seconds.
Then there are days when you really just want to bake some cookies! I have these days all the time – but sometimes I don’t have the energy or time or the ingredients to get fancy with cookies!
But it’s not just me who calls the shots! I have a little cookie-monster who goes around with those cute puppy eyes waiting for a yummy home-baked treat that mommy will soon give 😉 And that is probably the biggest reason I want to bake! Although sometimes, the best part is to just know a few tricks to get a cookie on the table but not pour any sweat doing so 😉 And that is my friends…. why these simple natural Two-Ingredient Cookies were created – – the inspiration was pure love! Simplicity at it’s best! And yes, these cookies are naturally gluten-free, vegan and organic with no sugar added… Enjoy!
2 very ripe organic medium bananas
1 cup gluten-free certified* rolled oats**
add ins : 1/4 cup dark chocolate chips or dried fruit or nuts, hemp or sunflower seeds or even spices like a teaspoon of ground cinnamon. Have fun!
Preheat oven to 350 F. and prep a baking sheet with parchment paper (not wax paper).
In a bowl, squish the bananas with a fork, add in the oats and continue mixi
Scoop about a tablespoon of batter per cookie. Bake for about 13-15 minutes until a golden colour appears.
Remove from oven and allow to fully cool before serving (about 30 minutes). (ps. that really is the hardest part *))
* Did you know that Oats are naturally gluten free? However the ones you buy without any claim to be Certified Gluten-free usually will contain gluten! That’s because during the processing of the oats there can be contamination of wheat or other glutenous grains which would add wheat to your oats. That’s why if it’s important to you to avoid wheat and/or gluten from your diet, you have to get Certified Gluten-Free oats, and organic all-natural too.
** Rolled Oats are best for this recipe as they will add a nice texture and chewiness to your cookie. If you have Quick Oats, those would work also as those are just pressed thinner but not processed. However do stay away from Instant Oats as those are the most processed, pre-cooked and then dehydrated and sometimes with added preservatives, salt or sugar. Yuck! Please never buy Instant Oats like the Quaker brand ever! Oats are so nutritious but once they remove all the good stuff then it’s no longer a super-food. Steel Cut Oats are fabulous in a nutritious sense but will be too tough for these cookies. Keep those for your hot morning oatmeal instead.
Source : pureella
Lately we’ve been on a peanut butter kick! PB hasn’t been a real craze around here for a long time. But once upon a time I was addicted to this stuff. Seriously! And um… who does not remember their childhood chocolate and peanut butter fave? – the Reese’s Peanut Butter Cups? Oh hello! I don’t...
Ingredients For the cupcakes: 1/2 cup (1 stick) butter, softened 1 cup sugar 2 eggs 2 teaspoons vanilla extract 1 teaspoon red and 1 teaspoon blue food coloring* 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 1/2 tablespoons dried lavender buds 2/3 cup cold milk For the frosting: 1/2 cup...