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Banana Almond Chip Cookies

September 12, 2017

This one bowl recipe is easy and fast AND pretty dang irresistible. Plus they are vegan (so of course dairy-free and egg-free) and soy-free and gluten-free. I personally think they are best warm or at least the same day you bake them. They will last 1-2 days, but they may dry out past that. Trust me; you'll want these fresh and if you have toddlers in your house, they will absolutely enjoy these warm. Alright, and you will too.

 

Want more easy healthy recipes? Click here for the best of Running Girl Health!

 

 

 

 

 

You know those days when you're crushing it? Maybe you completed a great run or hard, intimidating gym class (read HERE for how to dominate any class with confidence). Whatever you accomplished yourself today, treat yourself right. Like with these healthy but YUMMY treats.

 

Banana Almond Chip Cookies

Yields 12-14 cookies

 

Ingredients:

 

1/2 cup almond butter (I love this no-salt no-sugar one)

1 banana, mashed

1/4 cup + 1 tbsp coconut sugar

2 tbsp coconut oil, melted and slightly cooled

1 tsp pure vanilla extract

1/2 cup gluten-free all purpose flour

1/4 cup coconut flour

1/2 tsp baking soda

1/8 tsp sea salt

optional 3-4 tbsp mini nondairy chocolate chips

 

Directions:

 

1. Line a cookie sheet with parchment paper or a silicone mat and preheat the oven to 350F.
2. Mix wet ingredients together in a large bowl, and stir the dry ingredients in.

3. Fold in chocolate chips, if using.

4. Form into medium sized round cookies and pat down slightly. Bake for 8-10 minutes. Let cool slightly and enjoy!

 

 

 

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