Banana Oat Chocolate Chip Cookies

mmmmm look at this cookie

Banana Oat Chocolate Chip Cookies | *Lovely Avocados*

Banana Oat Chocolate Chip Cookies

Can you believe it’s a healthy cookie?!

Gluten-free AND grain-free
Vegan – no dairy, no eggs
Refined-sugar free, and barely any sweetening at all (except natural banana sweetness)

Banana Oat Chocolate Chip Cookies | *Lovely Avocados*

Banana Oat Chocolate Chip Cookies

Banana Oat Chocolate Chip Cookies

2 cups gluten-free oats
3/4 cup almond flour
½ cup shredded coconut
1 tsp baking powder
½ tsp cinnamon
½ tsp salt
pinch of nutmeg
1 ½ bananas, mashed
3/4 cup unsweetened applesauce
1 tsp agave or maple syrup
1 tsp vanilla extract
1/4 cup coconut oil, melted and cooled
½ cup chocolate chips (I use enjoy life – vegan)

Pre-heat oven to 350°
1. Mix together dry ingredients in a large bowl (oats, almond flour, shredded coconut, baking powder, cinnamon, salt and nutmeg).
2. In a separate bowl, mix together wet ingredients (bananas, applesauce, agave, vanilla extract, coconut oil).
3. Mix together wet and dry ingredients, then fold in chocolate chips.
4. Bake at 350° for about 14 minutes.

Banana Oat Chocolate Chip Cookies | *Lovely Avocados*

Banana Oat Chocolate Chip Cookies

adapted from: Oatmeal Banana Chip Cookies GF | With Style and Grace


Rosemary and Garlic Chive Crackers (gluten-free/vegan)

On my quest to eat gluten-free, I have also been looking for grain-free options. Carbs are definitely my weakness! I could sit with a box of crackers and just eat the whole thing 🙂

I found this awesome recipe from Elana’s Pantry, and made some slight adaptations based on what I had in the house (which is pretty typical for me!).

Rosemary and Garlic Chive Crackers | *Lovely Avocados*

Rosemary and Garlic Chive Crackers

Rosemary and Garlic Chive Crackers
1 3/4 cups blanched almond flour
1 sprig of fresh rosemary, finely chopped (approx 1 tbsp)
4 garlic chives, finely chopped (approx 1 tbsp)
Himalayan Sea Salt (to taste – approx 1/2 tsp – other sea salt would be fine)
1 tbsp olive oil
1 flax egg*

Preheat oven to 350°

1. Combine flour, salt, rosemary and garlic chives in a large bowl.

2. In a small bowl, whisk together the flax egg and olive oil.

3. Stir wet ingredients into the dry mixture – I like to use my hands at this point!

4. Roll the dough into a ball and place between 2 sheets of parchment paper. Press (with hands or rolling pin) the dough until desired thickness.

5. Remove top piece of parchment and place the bottom piece with dough on a baking sheet.

6. Cut dough into squares with a knife or pizza cutter.

7. Bake for 12-15 minutes, until lightly browned.

8. Let cool on on baking sheet for further crisping.

*1 flax egg: 1 tbsp ground flax seeds + 3 tbsp cold water. Stir and refrigerate for 10-15 minutes until “gooey,” similar to egg consistency.

Inspired by: Elana’s Pantry Rosemary Crackers