Vegan Banana Oatmeal Chocolate Chip Cookies

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Over the past few weeks, I have been eating way too much junk food. And while I still crave sugar, I've tried to curb the cravings by finding low sugar, healthy options. 

I've been trying to get back to basics in a lot of my recipes when I came up with this recipe for banana oatmeal chocolate chip cookies. I am  in love with this recipe as it is completely vegan (not that I am vegan, but all things in moderation, right?).  It's also gluten free and has no additional sugar besides the chocolate chips.  And you don't even notice - especially if you are using very ripe bananas (the more black spots, the sweeter they are!).

These cookies are great as breakfast cookies. While they don't contain nuts as you find in traditional breakfast cookies, these ones are quite filling. Plus, you can definitely add nuts to the recipe if you prefer - go ahead, make it your own!

Because of the bananas, these cookies are quite soft and chewy. (Just the way I like them!)

      Easy Banana Oatmeal Chocolate Chip Cookies    

 

Makes: 16 servings

Preptime: 10 minutes

Cook time:20 minutes

 

Ingredients:

2 very ripe bananas

2/3 cup rolled oats

1/4 cup chocolate chips

1/4 cup peanut butter chips

dash of cinnamon

dash of nutmeg

  

 

Instructions:

1. pre-heat oven to 350
2. In a bowl, mash the 2 bananas until smooth
3. add rolled oats and mix well
4. add cinnamon, nutmeg, chocolate and peanut butter chip. mix well
5. place a small ball of mixture on a greased cookie sheet or cookie sheet lined with parchment paper.  Flatter mixture a bit.
6. Bake cookies for 20 minutes or until golden

Elegant Madeleines

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Today, I thought I would share one of my favourite recipes with you.  I personally love madeleines.  These are so easy to make (I mean, less than 15 minutes prep time!) and they look so elegant, they are sure to impress your guests.

If you’ve never had them, madeleines are little French butter cakes. They are perfect for so many occasions – bridal showers, Easter brunch, Mother’s Day or your coffee in the morning on a random Tuesday.   

Seriously though, these little bite-sized cakes look so pretty on a dessert table.

I personally like to add cinnamon to this recipe because I will eat almost anything if it has cinnamon in it! (Except carrot cake – stop trying to put vegetables in my dessert!!)

The last time I made them, the Mister and I finished the entire batch in one day!!  They are so good, you just can’t stop yourself from eating them! Plus I usually make the mini madeleines so it feels like you only had two bites, and so you reach for another.  And another…. Before you know it, the entire batch is gone!

I’ve tried various ways of dressing them up by dipping them in chocolate or dusting them with cinnamon sugar - even though they are so pretty on its own.

You can get some really good deals on the pans at places like Winners, Marshal’s and even <Kitchen Stuff Plus http://www.kitchenstuffplus.com/trudeau-structure-silcone-madeleine-pan-fuchsia-grey>. I personally bought the mini pans from Amazon because I feel like eating 20 mini madeleines are not as bad as 10 full sized madeleines. (Yes, my logic is flawed. No, I don’t care).

Here is the recipe that I like to use.

Elegant Madeleines

Makes: 24 madeleines

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients:

• 2 large eggs plus 1 egg yolk
• 2/3 cups sugar
• 2/3 cups flour
• 2/3 cups softened butter
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat oven to 400°F. Grease the madeleine pan with butter.
2. Using an electronic hand beater, beat the eggs and sugar until thick and foamy. Add nutmeg and cinnamon into the egg mixture and blend well. Fold in the flour and use a spatula to mix well. Fold in the softened butter and blend.
3. Transfer the batter into the madeleine pan and fill about 3/4 of the way. Bake for 10 minutes or until they turn light golden brown.
4. Remove the madeleine pan from the oven and let cool on a cooling rack.

Lemon Lavender Shortbread Cookies

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tangy and floral lemon lavender shortbread cookies

When life gives you lemons….

when life gives you lemons

Typically on dessert menus I either go for something rich and chocolaty, or something bright and fruity.  I have always had a weakness for desserts with a citrus note to it – lemon meringue, key lime pie…. So it is no surprise that I fell in love with these lemon lavender shortbread cookies.

These shortbread cookies are perfect for those spring and summer events. 

The lively citrus notes go so well with the hint of floral from the lavender buds.

bright and floral lemon lavender shortbread cookies

the perfect dessert for spring and summer events

It is important to use culinary lavender and not the type that you would typically see in in flower shops – you don’t want to be eating all of those pesticides and other chemicals. You can typically find culinary lavender in specialty grocery stores.  I have also come across some at my local Winners, Marshals and some Bulk Barns.

I have been dying to try a recipe with lavender since I picked some up at the St. Lawrence Market here in Toronto. The lavender is not overwhelming.  You just get a hint of the floral taste afterwards.

These cookies are very rich and delicate and pair so nicely with tea.  If you’re having a tea party or a shower this year, this is definitely the dessert you are looking for.

These pretty and absolutely delicious cookies are bound to impress your guests!

Lemon Lavender Shortbread Cookies

These bright shortbread cookies are perfect for spring and summer events

Makes: 3 dozen

Prep time: 15 Minutes

Cook time: 12 Minutes

Ingredients:

• 2 ½ cups flour
• 1/2 teaspoon baking powder
• 2 cups butter
• 1/2 cup sugar
• 1 teaspoon vanilla
• Zest from 1 ½ lemons
• 1 tablespoon lemon juice
• 1 egg
• 1 tablespoon lavender buds

Instructions:

1. Pre-heat oven to 325
2. Cream butter, sugar, vanilla, lemon zest, lemon juice on the medium setting using a hand mixer
3. Add the egg and continue to mix
4. Slowly add the flour, baking powder and lavender and mix until well combined
5. Drop a teaspoon sized of the batter on to a cookie sheet and lightly flatten a bit.
6. Garnish with a few lavender buds
7. Bake for 12 minutes or until lightly golden

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