Simple Healthy Cookies

I love sweet things. I was known as the cookie monster when I was younger. Now that I know how bad sugar is for you, I look for things that have nutritional value including protein, fiber, and of course flavor. I'm not a cook, and baking is not that difficult. I think it's because it's a one pan meal. You definitely should try these. It's easy to make, and if I can do it you can do it. They store for a week in the fridge, but I bet they won't even last you'll love them so much!

SIMPLE HEALTHY COOKIES

2 medium ripe bananas

1 cup unsweetened shredded coconut

1 cup quinoa flakes

3/4 cup almond butter (sunflower butter works too)

optional: vegan chocolate chips, raisins, seeds

Preheat oven to 350. In a food processor, blend bananas then add in remaining ingredients. Mix well. If the mixture looks runny, put it in the fridge for 5 minutes.  Using a cookie scoop, drop cookies onto a lined baking sheet. Use a spatula to flatten them if you like.    Bake for 10-12 minutes.

Let cool completely before removing from the cookie sheet.Store in an air tight container in the fridge.

A vegan treat worth making. Salted Caramel Cheescake

 I browse online every day looking for great vegan recipes.  I don't always look for desserts, but this one looked particularly good.   It's courtesy of mywholefoodlife.com and you should check out their blog for other vegan recipes. 

                                    INGREDIENTS

    CRUST

• 1 1/2 cups gluten free rolled oats
• 1/4 cup flax meal
• 1/4 cup coconut oil

 CHEESECAKE

• 2 cups raw cashews (soaked overnight)
• 1/2 cup maple syrup
• 1/3 cup coconut oil 
• juice of 1 small lemon
• 2 tsp ground vanilla beans
• 1/2 tsp sea salt

CARAMEL

• 1 cup vegan sweetened condensed milk
• 1/2 tsp sea salt
• 1/2 cup chocolate chips for garnish (optional)

DIRECTIONS

• In a food processor, combine the crust ingredients. Press mixture into a greased spring form pan. If you don't have a spring form pan, you can mini cheesecakes by pressing the mixture into lined muffin cups. Stick in the fridge to firm up. 
• While the crust is in the fridge, drain and rinse the cashews. Add them to the food processor with the rest of the cheesecake ingredients. Blend until smooth. Pour the cheesecake mixture on top of the crust and stick in the fridge for at least an hour. 
• Once the cheesecake is semi set up, add the salted vegan sweetened condensed milk.  It might need to stay refrigerated overnight to set up like mine did.