Saturday, April 5, 2014

Easy Banana Fig Cookies


Looking for a springtime treat or easy breakfast?  Try these super easy banana fig cookies.  They taste like dessert but are incredibly healthy and full of nutrients, vitamins, protein, fiber and very important: amazing flavor!  Your whole family will love them (or just you, if you prefer not to share; I wouldn't blame you).

These little drop cookies have no added sweetener, and as a result are a perfect anytime snack.  They are also gluten-free of course, vegan, and amazingly enough, require no leavening at all.  In short, they are the perfect healthy allergen-free treat.

I actually remembered to take photos of each ingredient and step in this easy cookie for once, so here's a play by play of an easy fruit oatmeal snack disguised as dessert:

Easy Banana Fig Cookies

1.  Find three ripe bananas, like so.  Then proceed to mash with the tines of a fork.  My husband would be balking at this point, as he abhors mashed banana.

2.  Measure out two cups of gluten-free oats; dump into a medium mixing bowl.

3.  Add 1-1/2 teaspoons vanilla (yes, I lost my teaspoon.  So I'm eyeballing it with my tablespoon; don't judge).

4.  Add 1/3 cup unsweetened applesauce.

5.  Add 1/4 cup unsweetened vanilla coconut milk or nondairy milk of your choice.

6.  Add 1 tablespoon chia seeds (flax will also work).

7.  Add in 3/4 cup diced figs (about 8 dried figs).  Slice them up fine, and stir them in.


8.  Stir to combine, and let sit 10 minutes.  Preheat the oven to 350 and grease a cookie sheet with coconut oil or sunflower seed oil spray.

9.  Drop the cookies onto the cookie sheet in about a rounded-tablespoon sized mound.  Bake 12-15 minutes.  Enjoy!

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