S'MORES Cookies

2 bananas, mashed

1 cup rolled oats

1 cup lightly sweetened cornflake cereal

½ cup mini chocolate chips

½ cup mini marshmallows 

 

Preheat the oven to 350 degrees. Combine the ingredients in a large mixing bowl. Spoon 10 dollops of the cookie dough onto a baking sheet lightly greased with nonstick cooking spray. Press down lightly to flatten. Bake for 12-15 minutes until the cornflakes are lightly toasted. Makes 10 cookies [Per serving: 140 calories, 4.5g fat, 28g carbs, 3g fiber, 13g sugar, 3g protein].

 

HONEY-OAT SUGAR COOKIES

2 cups oat flour

1/3 cup honey

1/2 teaspoon almond extract

1/4 teaspoon baking soda

Himalayan sea salt

1/2 cup coconut oil

ice cold water

 

Preheat the oven to 350 degrees. Combine the oat flour with the honey. Stir in the almond extract, baking soda and sea salt. Using two knives or a mixer, fold in the coconut oil. Continue to mix until the dough is crumbly, then gradually drip in the water to smooth out the dough. Shape the dough into a large ball and chill in the refrigerator for 15-20 minutes. On a hard surface, use a rolling pin to evenly flatten the dough. Cut the dough with a cookie cutter. Bake for 8-10 minutes until golden brown.

 

Strawberry Shortcake Cookies

1 tablespoon chia seeds

1/4 cup unsweetened vanilla almond milk

1 teaspoon vanilla extract

1/2 cup part-skim or fat free ricotta cheese

20 fresh strawberries, chopped and divided

1/4 cup honey

2 cups oat flour*

 

Preheat the oven to 350 degrees. In a small bowl, add chia, almond milk and vanilla extract then stir to combine; set aside. In a blender or food processor, puree half of the strawberries with the honey. Add in the ricotta and pulse until creamy. Using a spatula, pour the strawberry creme into a larger mixing bowl. Add the chia mixture, oat flour, and remaining chopped strawberries and stir to combine. Spoon dollops of the batter onto a cookie sheet and bake for 15 minutes. Makes approximately 18-20 cookies.

*Make your own oat flour by grinding up oats in a food processor or immersion blender.

 

Cookie in a Cup

1/2 banana, mashed

1 tablespoon almond butter

1 tablespoon flour (regular or gluten free)

1 tablespoon unsweetened almond milk

½ teaspoon vanilla

½ teaspoon baking powder

1 tablespoon toppings (chocolate chips, sprinkles, raisins)

 

Combine ingredients in mixing bowl until smooth then pour into a microwave-safe mug. Microwave for 1 minute. 

 

HAYSTACK COOKIE

1 squeeze pack (2 tablespoons) Justin's Vanilla Almond Butter

2 teaspoons coconut oil

1 tablespoon honey or agave

2/3 cup cornflakes (we like Nature's Path)

1 tablespoon cranberries

1 tablespoon (white) chocolate chips

 

In a small microwave-safe bowl, combine the coconut oil and honey and microwave for 30 seconds. Remove, and stir in the almond butter. In a separate mixing bowl, add the cornflakes, cranberries and chocolate chips. Pour in the almond butter mixture and stir to combine, until the cornflakes are coated. Shape the mixture into two cookies and place in the refrigerator for at least 30 minutes, until the cookie hardens.