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Welcome to my blog. This is where I document my plant-based recipes, workouts, favorite classes, and travel inspiration. Enjoy!

Healthy Oatmeal Cookies

I was recently asked how can I stop sweet cravings, it was the hardest questions I got so far because be honest, we always have cravings! Is hard to eat 100% sugar free, sugar is everywhere, the more we eat it the more we crave it. So, instead of be hard on myself and avoid every sweet out there, I created my own healthy option.

I love bliss balls, in fact the hazelnut espresso ones are my favorite, but I can't always be making them. Instead I baked the most easiest oatmeal cookies. They are sweet, crunchy and it takes 15 minutes to make them. No joke! 

I am going to give you the ingredients and method and you will be like, what??? is that it?? i read all this for this? but when you try them you will be so happy you can put 15 minutes  aside and make more!

Alright, let's get to business!

oatmealcookie

Ingredients:

  • 2 ripe bananas
  • 2 cups of rolled oats 

Toppings:

Get creative here. 

  • I added raisins and cinnamon

but you could add:

  • chocolate chips
  • peanut butter chips
  • peanut butter
  • nutella
  • butterscotch
  • dried cranberries
  • raisins
  • chopped walnuts, almond or pecans
  • coconut flakes
  • cocoa nibs

Method:

Preheat the oven at 350 F/175 C

Place oats in blender or food processor and blend until oats become the consistency of flour; it's okay if it's not perfectly ground. I gave 3-4 pulses and scratch the oats between pulses.

Place the bananas in a bowl and smashed them. You can use a fork to do it. 

Combine oats with banana. Once well combined, add the toppings. I added one tablespoon of cinnamon and raisins. 

Spray baking sheet with nonstick spray. Drop dough by large tablespoons onto cookie sheet; flatten a bit with a rubber spatula or with your fingers. 

Bake for 9-12 minutes or until cookies are set. Don't worry if they don't look to crispy, once cool down they get crispy. 

Remove from oven and let them cool down. You can storage them up to a week or freeze them.

This recipe can make up to 12-14 cookies, depending on size. 



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