In an earlier post today I said that I was going to focus on workout food. Today’s food post, however, is all about yummy and healthy!
Before last spring I had never cooked for teenagers before. The two teenagers that I live with (my love’s kiddos, a 15-year-old boy and a 12-year-old girl) have not eaten a lot of vegan food. That being said, I’ve had very little experience cooking for other people. I mean, it wasn’t uncommon for me to eat rice and lentils with no seasoning at all other than some Braggs. One of the kiddos is super picky about food and likes simple foods like pickles and dislikes foods like vegetables. That’s tough for a vegan to work with.
Today I decided that I was going to make a treat for all of us and bake some yummy, healthy vegan oatmeal cookies. This is adapted from The Garden of Vegan by Tanya Barnard & Sarah Kramer.
1 cup flour
0.5 cup dry sweetner (I used organic coconut sugar)
2 cups rolled oat flakes
0.5 tsp baking soda
0.5 tsp baking powder
1/2 tsp salt
1 ripe banana
1/3 cup olive oil (I used grapeseed oil)
1/2 cup maple syrup
1 Tbsp vanilla extract
1 – 1 1/2 cups chocolate chips
Pre-heat oven to 350F. In a bowl mix the flour, sweetner, oats, baking soda, baking powder and salt. In a blender, mix the banana, oil, maple syrup, and vanilla. Pour the mixture into flour mixture and stir. Add chocolate chips and mix until well-incorporated. Spoon a heaping tablespoon onto a cookie sheet and press flat with your fingers. Back for 12 to 13 minutes. Makes 24 cookies.
Nutrition facts (approximately):