Eat Me! Plant-based & Gluten-free ANYTIME Cookie

Is there such thing as an anytime cookie? Well, we know there’s anytime Happy Dough (thank goodness). Yet is there a cookie you can enjoy for breakfast because it’s so hearty and packed with nutrients to whole-istically energize your morning? How about as a snack? Still tasty enough to be a dessert?

Seeing as how the typical American breakfast consists of cereals, prepackaged oatmeals, yogurts and such that are packed with refined sugars, genetically modified unknowns and lack the needed balance of digestible proteins, fats, fibers, not to mention vitamins, minerals and antioxidants from real food ingredients…I will confidently argue that this cookie is in fact, a healthy and happy alternative for your day.

Rolled oats. Dates. Almond meal. Banana. Cashew butter. Cinnamon. Sea salt. Boom.

This recipe is inspired by an evening of making Beeswax Candles that we sell during the holidays while watching Elf. It only seemed appropriate to bake some cookies at the same time, right? Thankfully, I came across a fantastic base recipe by Minimalist Baker, titled 5 Ingredient Vegan Gluten Free Cookies to ignite my creativity. From there I made a few adjustments and voila…the Anytime Cookie came to be. And we (meaning more than just me) officially ate the entire batch within 24 hours.

  • 1 cup rolled oats
  • 1 cup dates (soak for 5-8 minutes beforehand to ensure extra gooeyness)
  • 1 cup almond meal (make your own by blending raw almonds in food processor beforehand. That’s it!)
  • 1 medium banana
  • 3/4 nut butter (I used cashew butter)
  • 1/2 tsp cinnamon
  • Sprinkle of sea salt
  • Optional: cacao nibs to sprinkle on top or stir in.

Creation Station: Add ingredients to food processor one by one, starting with the moistest (that’s an odd word).

For example: Blend soaked dates in food processor. Add banana. Then your choice of nut butter, followed by the almond meal, rolled oats and sea salt. The consistency should be gooey and tasty. 

Thanks to the sticky-awesomeness, it’s best to pop the mixture into the fridge for 5-10 minutes. This will make it easier for you to shape the dough.

BAKING OPTION: Place balls of dough (or other unique shapes o’ fun) on recycled parchment paper on baking sheet and bake at 350 degrees F for approx. 15 minutes.

Why bake? They're easier to take on the go, the flavors pop a bit more and there's less sticky-hoopla.

Why bake? They’re easier to take on the go, the flavors pop a bit more and there’s less sticky-hoopla.


KEEPIN’ IT RAW OPTION: Place balls of dough on recycled parchment paper and store in freezer. It takes about 15-20 to solidify to a chewier consistency. 

Raw, Cool & Chewy goodness. This bake-free option is handy if you're pinched for time, prefer raw foods or simply want to try out a different consistency.

Raw, Cool & Chewy goodness. This bake-free option is handy if you’re pinched for time, prefer raw foods or simply want to try out a different consistency.

Is there sugar in these cookies? Yes, from the banana, dates and a very small amount in the rolled oats. Is this type of sugar better than refined sugar, brown sugar, coconut sugar? In my opinion – abso-freakin-lutely, as it is a whole food and hasn’t been processed into another form. This means it still contains the other nutrients found in this whole food. So if you choose to consume sugar, I think it should be in this whole food form. However, it’s best to pair it with hearty proteins, fibers and / or fats so you don’t spike your blood sugar levels and stress out your insides.

So if you’re going as sans sugar as possible, I recommend decreasing the amount of dates in this recipe and adding in another gooey substance, like coconut oil. You’ll have to experiment a bit with the consistency, but that’s half the fun of creating!

1000x200-blog-titles-40Going organic: To absorb the most benefits (and least chemicals) go for organic products if possible. When a product is certified USDA organic, it is also non-GMO. Yay! Just a heads up, salts cannot be certified organic. But do opt for a non-iodized salt, like a sea salt or himalayan pink salt.

Jot it down: Are you creating your own goodies? Grab a notebook or journal to keep handy in the kitchen. You can even start with this recipe I shared with you and then let loose with your creativity. I’ve gotten in the habit of writing my recipes down, no matter how I think they’ll turn out. Because let’s be honest, you don’t really know until you fully test them. After I’ve tried a new creation, I write some notes on how they taste, what I should change afterwards, or even if they don’t “travel well”. And of course I still give myself my “throw it all together and don’t measure anything” days. So much fun! And way fewer dishes to clean.

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