When you think of vegan, gluten-free cookies, incredibly tasty and delicious isn’t always what first comes to mind. But Lauren and Heather, the savvy girls behind The Inspired Baker, have done just that. Their cookies are so rich, so memorable, so decadent, they’ll make your head spin. I was lucky enough to indulge on the Peanut Butter Pretzel Chocolate Chip (yup, they’re vegan and gluten-free). I tested these babies out with a few dudes too – hardcore meat and potato types who never go near anything even mildly healthy. These guys almost polished off the entire bag in one sitting; and didn’t have a clue there was nary an ounce of butter, milk, cream or wheat inside. Ha, fooled ’em! Other jaw-dropping flavors are available too, like Midnight Mocha and Peanut Butter and Jelly. Talk about a treat worth treating yourself too. Get in on the action by contacting Lauren and Heather at email@example.com.
Even if you haven’t jumped on the vegan, gluten-free bandwagon these supremely tasty Banana Chocolate Chip Cookies are winning rave reviews all around. Kids are loving them too. Packed with protein, they’re a perfect after dinner treat, afternoon snack or morning munchie. Please note: I’ve tested them out with many a guy’s guy and they were gobbled up – now that’s a solid stamp of approval! Here’s the recipe…
Preheat oven to 350
Flax Egg: (Make this first since it needs to stay in the fridge for 15 minutes)
1 Tbsp Ground Flax
3 Tbsp Hot Water
Mix together and place in the fridge for 15 min to recreate an “egg” like consistency
Combine Dry Ingredients In A Bowl:
1 1/2 cups Gluten-Free Oats (I use Bob’s Red Mill Brand for the oats, rice flour and flax – one stop shopping!)
1/4 cup Rice or Coconut Flour
1/4 tsp Baking Powder
1/4 tsp Salt
1 cup Crushed or Chopped Walnuts
1/2 – 3/4 cup Vegan Chocolate Chips
Combine Wet Ingredients In Another Bowl:
1/2 cup Mashed Ripe Bananas (I always use 2-3 bananas)
1/4 cup Applesauce
1/4 – 1/2 cup Honey or Agave (depending on how sweet you want the cookies. I usually use 1/4 cup)
2 tsp Vanilla
Combine the wet (including the flax egg) and dry ingredients and mix together with a spoon, roll 2 Tbsp and drop onto a cookie sheet that’s been sprayed or coated with a little grape seed oil so they don’t stick to the pan, I like to flatten them out a bit, and then bake ’til golden brown – usually 30-45 min depending on the oven, so keep an eye on ’em. Let cool for 10 minutes.
Makes approximately 12-16 cookies.
Now go indulge yourself and others!
*Photo of cookies on plate courtesy of What I’m Loving Subscriber and this cookie recipe lover, Natalia Luff
I’m a huge fan of snacking so when I find something alluring at the market I’ve never tried I always go for it. My latest discovery – Late July Organic Multigrain Snack Chips. The Dude Ranch flavor is my favorite – talk about a wow-worthy combination of tangy ranch with a super sultry crunch. And, for those who are avoiding wheat, these babies are gluten-free. Plus, there’s nothing artificial about them so no need to feel overly guilty about indulging in several heaping handfuls (or half the bag as I’ve done many times). Of course, kids can’t resist getting their hands on ’em too. 13 chips have about 120 calories, 5 grams of fat and even 2 grams of protein (woo hoo!). They’re so loaded with flavor no dips required. Snack happy!