Banana Chai Cookies

Omg school has been CRAZY busy!!! Wtf!! I’ve been missing baking and cooking new recipes so much. Thankfully, I had a little bit of extra time this morning so I thought I would give these interesting cookies a try. All I can say is amaaaaaaazing! Enjoy :)

Makes 16 cookies       Prep Time – 15 min         Bake Time – 20 min

Ingredients

1. 2 ripe bananas
2. 1 shot espresso
3. 3/4 cup rolled oats
4. 1/4 – 1/3 cup almond flour
5. 1/4 tsp each: ground cardamon, ground cloves and nutmeg
6. 1/2 tsp baking powder
7. 1 tsp cinnamon
8. 1/2 tsp vanilla extract
9. 1/4 cup dark chocolate chips (optional)

Directions

1. Preheat oven to 350 degrees.
2. In a medium size bowl, mash the banana in with the espresso until well combined.  Next, add in your spices, baking powder and vanilla extract and give it a good mix.
3. Then, you can gradually add in the oats and almond flour.  You may need to add a little more or less depending on the consistency you want it.  When that’s all mixed up, stir in chocolate chips.
4. Spoon onto a parchment paper lined baking sheet in 1 inch balls. Bake for around 20 minutes.
5. Let cool and EAT!!

Original Recipe from Burpees in the Kitchen

Pumpkin Dark Chocolate Muffins

YUM. Don’t really think i need to say anything else. I’m really into pumpkin right now…guess that’s what happens in the fall! So I think there will be quite a few pumpkin recipes coming up :)

Thank you sooo much PaleOMG for another great recipe.

Makes 9 muffins         Prep Time: 10 min          Baking Time: 30 min

Ingredients

• 1/2 cup pumpkin puree
• 2 tbsp honey
• 1/4 cup coconut oil, melted
• 3 eggs, whisked
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1/3 cup oats (optional – if leaving out just add more coconut flour)
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• pinch of salt
• 1/2 cup dark chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together the pumpkin, honey, coconut oil, eggs and vanilla.
3. In another bowl, mix together remaining ingredients except the chocolate chips.
4. Then slowly add the two bowls together and mix until just combined.  Add in the chocolate chips and give it a few more mixes.
5. Scoop the batter evenly into a muffin tin lined with muffin cups.
6. Bake for about 30 min. Let cool before sampling so you don’t burn your mouth like i did…

Blueberry Dark Chocolate Cookies

Thank you soooo much PaleOMG for another amazing recipe! I switched it up a bit because I didn’t have all the right ingredients, but they turned out AMAZING! These little gems are so different than the cookies I usually make. Plus they’re purple! How much better could it get?

Makes 24 cookies      Prep Time: 20 min     Baking Time: 15-20 min

Ingredients:

• 2 cups blueberries (fresh or frozen)
• 1 cup almonds (or nut of choice)
• 2 tbsp coconut oil
• 1 cup brown rice flour
• 1/2 cup coconut flour
• 3 tbsp honey or maple syrup
• 1 egg, whisked
• 1 tbsp cinnamon
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup dark chocolate chips

Directions:

• Preheat oven to 350 degrees.
• Place the two cups of blueberries in a pot over medium heat.  Cook for 8-10 minutes stirring frequently.
• While the blueberries are cooking, place the almonds in your food processor and puree until all ground up – this takes a few minutes. While your food processor is still running, add the coconut oil to make almond butter.
• Once the blueberries are done cooking, add them to the food processor and puree until well combined.
• In a large bowl, add the remaining ingredients and give it a good stir.  Pour the blueberry mixture into the bowl and mix well. Note – Wait until the blueberries have cooled down before combining with the rest of the ingredients.  Otherwise the chocolate chips will melt and not be very chippy :(
• Spoon batter in 1-2 tbsp chunks onto a parchment paper lined baking sheet. Bake for approximately 15 – 20 minutes.
• Let cool and ENJOY!

NOTE: if you like things a little bit less sweet, only use 2 tbsp of honey instead of 3  :)