Banana Chocolate Chip Oatmeal Cookies (Clean)

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Happy New Year, everyone! (yes, I know, it’s been like two weeks but still).

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I hope that you all had an amazing Christmas and New Year’s. I definitely did. I spent the first Christmas at home for as long as I can remember. It was full of good food and good times and was probably one of the best ones ever.

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Now, it’s back to school. To be fair, workload was alright in the first week back, but I’m also training for a swim meet, which requires waking up early sometimes and leaves me tired all the time. So, you could probably guess (and if you follow me on Instagram, you’d know) that I’ve been pretty lazy with breakfast and food in general these days. I’ve just grabbed a Squarebar and a couple bread rolls for breakfast, but also – these cookies!

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I’ve always had my doubts with making healthy cookies. Cookies are just so technical, but these turned out beautifully. They aren’t super sweet, so they make a perfect on-the-go snack. I’d definitely want to have a batch of these in my fridge at all times. They’re healthy and delicious and studded with chocolate and they’re perfect.

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These cookies are soft, but hold their shape very well. They’re also slightly chewy thanks to the added oats.

And of course, chocolate makes everything better, so there’s that…

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Banana Chocolate Chip Oatmeal Cookies

Adapted from Ambitious Kitchen

Ingredients

  • 1/3 cup melted coconut oil
  • 1/2 cup coconut sugar
  • 2 teaspoon vanilla extract
  • 1 large egg
  • 2 large overripe bananas, mashed
  • 1 1/4 cups white whole wheat flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/4 cups rolled oats
  • 2/3 cup chocolate chips

Method

  1. Preheat oven to 190 degrees Celsius or 375 degrees Fahrenheit
  2. In a medium bowl, whisk together flour, salt and baking soda
  3. In another bowl using an electric hand mixer, or in the bowl of an electric mixer, beat the coconut oil, coconut sugar, vanilla extract, and egg together until smooth
  4. Mix in the mashed banana
  5. Fold in flour mixture until just combined, before folding in the oats and chocolate chips
  6. Use a cookie scoop to drop dough onto prepared baking sheet, flattening them down slightly
  7. Bake for 10-13 minutes until edges are golden brown

Chunky Coconut Granola (Clean)

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How is it already Saturday? I was so looking forward to using this October break productively. I was going to finish all my college essays and come up with a Math IA topic and finish my Extended Essay and study for my upcoming math integration test and my psychology socio-cultural level of analysis test and get started on writing my psych IA and oh god I’ve done nothing. Well, then again, I didn’t do nothing. I mean, I did watch more movies than I’d normally watch in half a year, and I finished a book. Oh – and I ate a lot of food. That counts for something, right?

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I just read my first Lee Child book – Killing Floor. It’s the first book in the Jack Reacher series and I have to admit that I was mildly disappointed. Maybe my expectations were too high, or maybe the book just wasn’t as good as it’s hyped up to be. I watched the movie afterwards, which was based on a different book in the series, and I feel like I could pretty much predict aspects of every story in the series. Always has to be a damsel in distress (or any hostage really), a betrayal, a car being tailed, and Reacher shoving his thumbs in someone’s eyes. Has anyone read the whole series? Am I close?

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Oops I haven’t even told you anything about this recipe yet. I’m tired and cold. Forgive me.

Now, I have a lot of granola recipes, but this one is definitely a favourite. I’m not usually the biggest fan of coconut-flavored things, but this is seriously amazing. The granola is suuper chunky. You know granola’s gonna be chunky when the whole sheet of it just sticks together and you can break it into chunks as big as you’d like. Check this out (warning – bad quality phone pictures incoming):

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“Is that what I think it is?” YES. It’s a giant sheet of granola. You could’ve broken it in half and called it reaaally chunky granola.

Point is, this granola gives you the clusters of your dreams, and is infused with such an aromatic and sweet coconut flavour that you will not be able to resist.

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Chunky Coconut Granola

Adapted from Minimalist Baker

Ingredients

  • 1 1/2 cups (135g) old-fashioned oats
  • 1/2 cup (40g) toasted and salted coconut flakes
  • 3/4 cup (80g) raw almonds, chopped
  • 1/4 cup (25g) raw pecans, chopped
  • 1 tablespoon (12g) coconut sugar
  • 1/4 teaspoon salt
  • 3 tablespoons (45ml) coconut oil
  • 1/3 cup (80ml) maple syrup or honey
  • 1 teaspoon pure vanilla extract

Method

  1. Preheat oven to 160 degrees Celsius or 325 degrees Fahrenheit
  2. In a large mixing bowl, stir together the oats, coconut flakes, almonds, pecans, coconut sugar, and salt
  3. In a small saucepan, heat the coconut oil and maple syrup over low heat and whisk until fully combined. Add in the vanilla sugar and whisk to combine.
  4. Pour the coconut oil mixture over the dry ingredients and stir together until the dry ingredients are thoroughly coated in the coconut oil mixture
  5. Spread the granola mixture evenly on a baking sheet lined with parchment paper or a silicone baking sheet and bake for approximately 20 minutes. At 20 minutes, turn the pan around so that the granola bakes evenly, and bake for another 5-7 minutes. Granola has a tendency to be a little unpredictable in the oven, so keep and eye on it to make sure it doesn’t burn.
  6. When the granola is golden brown, remove from oven and allow it to cool completely before breaking it into chunks. Store in an airtight container at room temperature. Enjoy!

Coconut Chocolate Chunk Cookies (Clean)

I think I found my new favorite cookie recipe.

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I pulled my first batch out of the oven and omg the chocolate was all melty and it looked so good. Seriously, this recipe is definitely not short of chocolate. I grabbed a cookie without letting it cool and gobbled it down. It was delicious. I did burn my fingers on the melted chocolate, but all was worth it. I knew this was a killer recipe. But then, after I had let the cookies cool for a bit, I went to grab another one and – would you believe it – this one was better than the first!! The chocolate doesn’t set very easily, as it’s been in such a high temperature, so the chocolate was still ooey and gooey, but the cookie itself had firmed up. The straight-out-of-the-oven cookie was still a little crumbly and had a very even texture throughout. The cookie I’d left to cool for about 10 minutes had a crispy exterior layer with a soft inside. I know it doesn’t sound like much, but it made it so much better.

Then? I had another cookie. Yeah, that’s like three cookies within 15 minutes. #noshame

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The next morning, I added two cookies onto my papaya smoothie bowl, and yet again the cookies awed my taste buds. Either they had gotten better or I was just really hungry – and I had just eaten half a large papaya, so I’m pretty sure they’d gotten better. I couldn’t stop myself. I ate another two. That’s four cookies within 15 minutes. Are you starting to see a pattern?

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The weird thing is, I’m not usually a fan of coconut in sweets. Macaroons? Bounty bars? Never liked them. Never even really liked coconut yogurt (then again, I only had that once). But undoubtedly, this cookie wouldn’t be the same if it weren’t for that coconut. It adds texture and flavor that is addicting and irresistible. Hence, why I’ve been eating about a dozen of these a day…

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By the way, you might notice some darker chunks of chocolate in these photos that don’t seem to have melted. In case you were wondering, for my first batch, I mixed in some chunks of chocolate date fudge, just as an experiment. It was fine, but it didn’t really make the recipe any better or anything, so I omitted it in the second batch.

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These photos do not do the cookies justice. You have to eat one to know how insanely and unexplainably delicious they are. Please make them now. They’re suuper easy to make too! One-bowl and you basically just dump all the ingredients together.

Coconut Chocolate Chunk Cookies

Adapted from Half Baked Harvest

Makes 20-30 cookies

Ingredients

  • 2 cups old fashioned oats
  • 2 cups white whole wheat flour
  • 1 1/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup melted coconut oil
  • 1/2 cup canola oil (or another 1/2 cup coconut oil)
  • 2 large eggs
  • 4 teaspoons vanilla extract
  • 2 tablespoons unsweetened coconut or almond milk
  • 2 cups dark chocolate chunks
  • 1 cup unsweetened shredded coconut*

*You can also use sweetened, depending on how sweet your chocolate is as well

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a large bowl, stir together all the ingredients except for the chocolate chunks and shredded coconut until well combined
  3. Stir in the chocolate chunks and shredded coconut
  4. Clump together a tablespoon or two of the dough into a ball (if it’s a little too crumbly, add another tablespoon of oil) and place it onto a lined baking sheet
  5. Repeat with the rest of the dough
  6. Bake for 8-10 minutes, until set and golden

Sugar-Free One-Bowl Apple Oatmeal Muffins (Clean)

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I’ve posted muffin recipes before, but all of the classics – blueberry oatmeal muffins, double chocolate muffins, chocolate chip…but never apple oatmeal. In fact, I barely even have any apple recipes around here. I think it’s start I adding to that collection.

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I always seem to have too many apples in my fridge. My brother loves apples. He’d literally eat an apple every day, so we’d be perfectly fine buying a bag of apples every time we went grocery shopping (which, with me in the house, happened pretty often). Now, he’s off at college, and we seem to always have apples in the fridge. My mom tries to get me into the same healthy apple-a-day routine as my brother, but to be honest, I’m not a huge fan of apples.

Not to say that I dislike apples, but like, in terms of texture and flavor, I’m kinda meh about them. What I do love, though, is incorporating them in baked goods. Remember that apple pie I made ages ago? Yeah, that was a damn good pie and one of my favorites.

Point is, to me, apples are okay on their own, but they get so much better when combined into baked goods and paired with some good old-fashioned spices.

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I love this recipe because it’s so easy, and if you’re like me (with a fridge full of apples 24/7), you can whip these up pretty much anytime you want. The whole recipe comes together in one bowl, and only takes 5 minutes or so.

Not to mention, they’re so good for you! They’re naturally sweetened with applesauce and stevia, with only 2.9 grams of sugar per serving! That’s practically nothing. FYI – a 46g Kit Kat bar has 22g of sugar.

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Sugar-Free Apple Oatmeal Muffins

Makes 12 muffins

Ingredients

  • 1 cup old fashioned oats
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2-1 tablespoon powdered stevia (adjust to taste)
  • 1/2 teaspoon salt
  • 1 cup unsweetened applesauce
  • 2 eggs
  • 1/4 cup coconut oil, melted and cooled
  • 3/4 cup almond or soy milk
  • 1 teaspoon vanilla extract
  • 1 medium or large apple, peeled, cored, and chopped
  • 1/4 cup chopped nuts (optional)

Method

  1. Preheat oven to 205 degrees Celsius or 400 degrees Fahrenheit
  2. In a bowl, stir together oats, flour, cinnamon, baking soda, baking powder, stevia, and salt
  3. Mix in the applesauce, eggs, coconut oil, milk of choice, and vanilla extract
  4. Stir in the chopped apple and chopped nuts, if using
  5. Transfer batter into a greased or lined muffin tin and bake for 20 minutes

Blueberry Almond Granola (Clean)

YAY FOR MORE BREAKFAST FOODS!

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I know that I recently posted breakfast cookies, but c’mon you can’t get enough of breakfast foods, right? I would totally be up for having breakfast for breakfast, lunch, and dinner, but that’s not really likely to happen. Well, it might. Come to think of it, that should be something on my (nonexistent) bucket list – eat breakfast all day. Hell yes. I’ll make a mental note to do that for my birthday. Just kidding, my birthday’s on a Monday. I just googled (or Yahoo-ed, because my VPN is being a b****) National Breakfast Day and apparently that’s sometime in early March. Seriously? Okay, you know what – I’ll add that to my baking bucket list. I know, it doesn’t really count, but shhh…

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Alright – back to the reason you’re here: granola.

Lemme tell you a little story. One day I came home to find this a bunch of packages of food on our dining room table, and I was so excited. Unshelled macadamias – so good! I just sat there for a good half hour or so breaking apart macadamias, feeling especially proud whenever I broke off the shell and was left with a full, gorgeous, sweet, and aromatic macadamia. Sorry jk that’s irrelevant, but as I was saying, there were a bunch of packages of food, including unshelled nuts and nougats and – dried blueberries. There was this pretty big package and inside it were these perfect snack-sized packages of dried blueberries. To be honest, I’m not a huge fan of eating dried fruit. If it’s in a salad or in granola, I love it, but by itself? Nah.

So, eventually we (mostly my mom and grandma) finished off the little packages of dried blueberries, and my mom decided to order another package online. Somehow, she managed to order 5 packages – each with like, 20 mini-packages inside. Okay, that’s a lot of dried blueberries. But then, as a baker, I was like, I CAN BAKE THIS INTO STUFF! I usually don’t bake with dried blueberries because they’re slightly costly and we don’t usually have them around, but now we had a good bunch of dried blueberries, so I went hunting on the web before facepalming and thinking – duh, granola.

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And now we’re here.

Here, with this aromatic almond granola that’s studded with sweet, sweet dried blueberries. Cases like these – dried fruit tastes so darn good.

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I don’t know why I haven’t tried this combo before. I’ve done lots of blueberry-white chocolate, but never blueberry-almond. That’s about to change. This is seriously such a good combo. I’ve been throwing handfuls of this granola into all my nana ice creams and onto my smoothies (after I take a photo, of course, because otherwise you wouldn’t be able to see the ice cream/smoothie underneath. Yes, I do put on that much granola).

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Blueberry Almond Granola

Adapted from Recipe Runner

Ingredients

  • 3 cups old-fashioned oats
  • 1/2 cup silvered almonds
  • 1/2 cup whole almonds, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoons coconut sugar
  • 1 1/2 tablespoons coconut oil, melted and cooled
  • 1/4 cup honey or maple syrup
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup dried blueberries

Method

  1. Preheat oven to 150 degrees Celsius or 300 degrees Fahrenheit
  2. In a large bowl, whisk together the oats, almonds, salt, cinnamon, and brown sugar until fully combined
  3. In a small bowl, whisk together the coconut oil, honey, almond extract, and vanilla extract
  4. Pour the wet ingredients into the dry and stir together until well combined
  5. Spread the granola onto a baking sheet lined with parchment paper
  6. Bake for 40-50 minutes until golden brown, making sure to remove the granola from the oven and stirring it to ensure that it bakes evenly
  7. After the granola is done, stir in the dried blueberries and allow to cool. Store in an airtight container at room temperature.

Chocolate and Walnut Breakfast Cookies (Clean)

I usually try to keep things from being repetitive on this blog, and by that, I mean I never post two muffin recipes without at least 4 other types of recipes in between. Yeah….that’s changed. It’ll probably be a one-time thing, but nonetheless, I’m guilty.

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Two posts ago was the recipe for these AMAZING cranberry and dark chocolate oatmeal cookies. In that post, I told you guys that my new favorite go-to snack were cookies, and I still stand by that. I am literally eating one of these cookies as I type.

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These cookies have the classic chewy texture of any other oatmeal cookie, with a slightly crispy exterior, especially when you re-heat them in the oven. When heated, they get so aromatic thanks to the walnuts, and the chocolate chunks melt and go all gooey and you will find yourself eating more cookies than you planned, but that’s okay, cause they’re pretty damn good for you.

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Chocolate and Walnut Breakfast Cookies

Adapted from Half-Baked Harvest

Makes 25 cookies

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1 1/2 cups old-fashioned oats
  • 2 tablespoons ground flaxseed
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil
  • 2 tablespoons peanut butter or almond butter
  • 2 medium ripe bananas, mashed
  • 1 large egg
  • 3 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1/2 cup dark chocolate chips or chunks
  • 1/2 cup chopped walnuts

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a mixing bowl, whisk together the flour, oats, flaxseed, baking soda, and salt
  3. In a microwave safe bowl, microwave the coconut oil and peanut butter together for 30 seconds, then whisk to combine. Add in the mashed bananas, egg, honey, and vanilla extract and whisk until combined
  4. Add the wet ingredients into the dry and stir until the dough comes together. Fold in the dark chocolate and walnuts until well combined
  5. Scoop out a heaped tablespoon of the cookie dough and roll into a ball. Place onto a greased or lined baking sheet and flatten into your desired shape. They will not spread while baking. Repeat this for all of the dough
  6. Bake for 10-12 minutes

Cranberry and Dark Chocolate Oatmeal Cookies (Clean)

Healthy oatmeal cookies are my life right now! My old go-to snack were healthy muffins, but now, cookies have undoubtedly taken first place (sorry, muffins, I still love you).

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Where do I start with these cookies?

They’re gluten-free, and aren’t insanely sweet like your average cookie, which means that you can eat two (or three!) without feeling sickly full. Nevertheless, they’ve definitely got that comforting oatmeal flavor, which pairs beautifully with the subtle, fruity flavor of cranberries and the undeniable richness of the dark chocolate chunks.

Gotta say – the dark chocolate chunks are probably my favorite part. Chocolate chunks in any recipe will be my favorite part.When it comes to chocoholics like me, it’s inevitable, and when I say chocoholic, I mean chocoholic. I can’t (okay, rarely) go a day without eating chocolate. I just indulged in a decent bunch of chocolate truffles, the ones with the crispy little pieces inside. They’re so good, and apparently each one is over 100kcal but that didn’t stop me from eating 5. You see where I’m going with this? If I ever decided to do a calorie-restricting diet (FYI: never happening), I’d insist that chocolate doesn’t count towards my daily calorie count. How could it? Chocolate is a joy in life that must not be denied.

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But moving on from the chocolate, these cookies are seriously the perfect snack. They’re filling, and satisfy your sweet tooth. I actually like to stick them into my nana ice creams, mostly because aesthetics, but I’m always incorporating these cookies into my nana ice creams and it’s become an obsession. I can’t get enough. I’ve been luxuriating in nana ice cream with cookies and the weather’s still hanging around the negatives. See? I’ve been willing to sacrifice my scarce warmth for the sake of nana ice cream with these amazing oatmeal cookies. I hope you’re convinced – these cookies are the s**t.

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Oh, and LEO WON AN OSCAARRR!

Fun fact: He’s a vegetarian

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One last side note – be gentle when chopping up cranberries. They do not go down without a fight. As I was chopping them up, I had to gently squish them with the knife. If I dared to get aggressive, they would too, shooting out streaks of deep red juice, leaving every object within a 2-meter radius (including me) covered in red dots. Lesson learned: cranberries like to die a slow, gentle death.

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(Update Mar 8. 2016:  I made another batch of those cranberry and dark chocolate oatmeal cookies three days ago, and now there’s only one left. They’re that good. That’s like, 5 cookies a day. I have no regrets.)

Cranberry and Dark Chocolate Oatmeal Cookies

Adapted from Amy’s Healthy Baking

Ingredients

  • 1 cup (100g) quick-cooking/instant oats (gluten-free, if necessary)
  • ¾ cup (90g) whole wheat or gluten-free flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons (28g) coconut oil, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120mL) maple syrup or honey
  • ½ cup (55g) cranberries, chopped*
  • 3 tablespoons (42g) chopped dark chocolate or chocolate chips
*You can also use frozen cranberries that have been thawed
Method
  1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt
  2. In a large bowl, whisk together the coconut oil, egg, vanilla extract, and maple syrup. Fold in the flour mixture until just combined, before folding in the cranberries and 2 tablespoons of the dark chocolate
  3. Chill the cookie dough in the fridge for at least 30 minutes. Preheat the oven to 325 degrees Fahrenheit or 160 degrees Celsius
  4. Place the cookie dough in 12-15 rounded scoops onto a baking sheet lined with parchment paper and flatten them into desired thickness and size. The cookies won’t spread much or change shape as they bake. Press on the remaining chocolate pieces on top and bake for 9-12 minutes
  5. Cool on baking sheet for 10 minutes before turning out onto a wire rack to cool completely. Store in an airtight container in the fridge for up to two weeks