Put everything in a blender and voila. Gotcha. Super easy. 

It was a year ago when I decided to modify my diet mainly for one reason - health. Now, I had been losing the belly fat I always wanted to strip away from my body and I wanted to be healthy now even if others can't, even if others won't and even if others will not. That's a conviction I set to myself and my family. I realize what you had been putting in your body reflects you, eat healthy and you reap that and so, otherwise. 

Journey to excellent health is not easy, I know. It takes dedication and discipline to get going where everyone was blinded by "suicidal food" advertised on televisions, billboards or even online. 

For Jerry and I, it was a constant learning after all particularly I am no good cook. But I know everything can be learned. Right? That's why, got a new best friend - google for preparing delicious and healthy meal every single day for my family. 

Just today, I was searching for gluten-free baking online when I came across this site and "without a doubt" I grabbed my blender and put everything there and the next thing I know I have this delish treat already. It was moist and yummy not the typical stone-cold cookie. Aright. 

Now, I am so excited to share this with you, guys. This is super easy. Swear. 

Here is the recipe, I made modifications myself from the original post since some of the ingredients is not available in my cupboard, well anyway, we can always play around and get things done in our own way and its more fun. Ready?

What we need:

  • 1 cup old-fashioned gluten-free rolled oats
  • 1 teaspoon ground cinnamon *
  • 1/4 teaspoon organic sea salt
  • 2 Tablespoons organic raw honey*
  • 2 ripe bananas, mashed
  • 1 tsp baking soda / baking powder (optional)
  • blueberries
  • almonds
I made 13 medium size cookies with the above ingredients.

What we need to do:

  1. Pre-heat your oven to 350F (about 176.67C).
  2. Put everything in a blender until smooth or if prefer a little crunch, pulse just right everything is mixed.
  3. Using a cookie scoop (I used tablespoon though, don't have cookie scoop) place over cookie sheet or over greased stainless flat pan.
  4. Add almonds or blueberry on top and flatten a bit.
  5. Let it chill on fridge, about 15 minutes.
  6. Bake for 10-15 minutes or until cookies are perfectly cooked.
  7. Share and enjoy. 
* The original recipe used 2 teaspoons of ground cinnamon and  1 tablespoon agave for vegan bake but I prefer mine to have less cinnamon and more honey in it and it turned out to be perfect as well. You can store cookies in sealed container and enjoy for a week. 

You can play around with the recipe, just get creative. Let me know how was it for you. 


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