Skinny Monkey Cookies

I made you a big breakfast cookie recipe this morning.


With all the healthful ingredients in this recipe, you don’t have to feel bad about eating the whole recipe. I mean, this is a low-calorie, nutritious recipe, so indulge yourself a bit! Make a batch of little cookies (8-10) or one or two giant cookies.

I have a feeling you’re going to like this one–even my picky little sister did–and I bet it will keep your sweet tooth satiated for the rest of the day.


1 banana, somewhat ripe

1/3 cup + 1 T rolled oats

1 T whole-wheat flour

1 T + 1 t cocoa powder

dash of cinnamon

scantest pinch of salt

1.5 heaping T applesauce

splash of vanilla

Optional: 1 T nut butter


-Preheat your oven to 350 degrees. Lightly grease a cookie sheet and set aside.

-In a small bowl, mash up banana. If the banana is still too ripe to mash easily, you can ripen it quickly by popping it in the microwave for 15-20 seconds.

-Once banana is well mashed, start working on dry ingredients in another, slightly larger bowl. Mix well. Then add in mashed banana, applesauce, vanilla, and nut butter. Again, mix all ingredients well, trying to make sure that most of the chunks of banana are no longer visible.

-Bake for about 9-10 minutes. Per usual, the longer you bake, the crispier they’ll be.

I think these taste so good super soft, but then again, I’m not a crispy-cookie kind of gal. You’ll just have to try it out and see for yourself!

Instant Deep-Dish Oatmeal Cookie


A lot of you say you read my recipes but never actually try them because it looks like they take too long to make. I often get told, “Yes, that sounds healthy and delicious, but why would I want to make just one? I’d make a whole batch instead… I don’t like getting all those ingredients for one little treat… Too much work… I’m tired…”SAM_4890

I’m not going to say those are excuses in my book, but I will give you a no-excuses recipe I think you’ll like. But first, a few reasons:

1. Do it for your bank account! Single servings save you money.

2. Do it because few leftovers are ever as good as their original selves.

3. Do it to save resources. How much of the materials and ingredients used to make multiple-serving recipes just end up stale and in the trash?SAM_4483

4. Do it for portion control. The one Americans understand the least.

5. Do it because it’s fun! I love to experiment with cooking/ baking, and single-serving recipes let me try lots of new types of cuisine. Some fail. Some are delicious.

On to the super simple deep-dish cookie…

Ready for this?


1 packet of oatmeal

1-2 T almond milk (or regular milk or yogurt)

optional: dash of baking powder, vanilla

and whatever mix-ins you like (I like cinnamon + peanut butter, and chocolate chips on top)


Empty out the oatmeal into a microwave-safe dish. Mix in milk or other substitute (you should add in about half of whatever the oatmeal directions specify so it’s not runny.SAM_4888

Mix well, but again, make sure it stays firm and wet, not soupy. If you’re not feeling too lazy, you can add in the dash of baking powder and vanilla. Top with whatever mix-ins you like. Microwave as directed. If not completely firmed up like a cookie, press sides together with the side of a spoon and microwave a tad longer or pop it into the broiler for a crispier finish.

It’s essentially like some of my baked oatmeal recipes and it’s delicious.

So, no excuses! Try it. I dare your lazy bones… 😉

Lemon-Blueberry Muffin Cookies

I’m always looking for something new, especially when it comes to baking.

These muffin cookies may not be out of this world in terms of being innovative or different, but they’re a fun, fresh breakfast twist on the regular old chocolate chipper. I’d save the recipe and use it again for a brunch party or even a breakfast-for-dinner kind of night.

And if you don’t like blueberries or lemon, you can always mix up the flavor combinations a bit. You could sub lemon for freshly-squeezed orange juice and pair with dried cranberries or almonds? Or maybe pear juice and crushed blackberries? Yum!


6 T white whole wheat flour

1 t stevia

dash of cinnamon, salt

1 flax egg (1 t flax mixed with 2-3 t water)

1 T Greek yogurt of choice (I used lemon-flavored yo)

squeeze of lemon juice

2 T nondairy milk

splash of vanilla


-Preheat oven to 375 degrees. Lightly grease a cookie tin (or muffin tin if you would like 1 big or 2 medium-sized muffins). Set aside.

-In a medium-sized bowl, combine all dry ingredients. Push dry to one side of the bowl and combine the remaining wet ingredients on the other side. Blend the two together.

-At this point, you can either fold the blueberries in now. I like to place mine right on top–to look sort of like traditional chocolate-chip cookies.

-Bake for about 10 minutes or until firm. Serve warm for breakfast or dessert.

Gingerbread Pancakes for One


This time of year is all about cookies. They’re lurking around every office corner and a staple at every potluck. And yet, isn’t it funny how a month or more of cookie overindulgence isn’t enough to sicken us? Or at least, it never seems to sicken my sweet tooth.

But the same old holiday cookie recipes, as timeworn and special as they may be, can crumble away without leaving a mark on your palate at all. They lose their specialness pretty quickly, and soon we find ourselves picking them up and eating them without stopping to think about how good they taste (and how the healthified ones taste even better, like my gingerbread cookie recipe).

That’s why I’m raving about this cookie alternative. It’s a gingerbread pancake recipe from Healthful Pursuit. Scaled down a bit to serve just one, it’s the perfect way to taste a classic holiday cookie, but for breakfast!

Who ever said indulging a little was a bad thing was so wrong in my book.

Makes 3-4 medium pancakes.


1/3 cup spelt or whole wheat flour

1 T stevia

dash of baking powder, cinnamon, ginger, and ground cloves

3 T nondairy milk

2 T + 1 t water

1/2 flax egg (1 t flax + 3 t water, mixed)

1/2 T blackstrap molasses

splash of vanilla


-Heat a skillet to medium-low. Let warm. You’ll know the skillet is ready once you can pop a few drops of water on top and see them sizzle.

-In a small bowl or measuring cup with a spout (for easy pouring), combine the dry ingredients; then mix in remaining wet ingredients. The consistency should be fairly runny for traditional pancakes, but if you’d like to thick ones, omit some of the water.

-Pour into size of your choice. You can always make mini pancake appetizers, like I did in September.

-You’ll know the pancakes are ready to flip when the edges begin to firm and bubbles start popping up on the uncooked side. Flip carefully.

-Serve warm.

And if you’d like a healthy alternative to Aunt Jemima’s syrup, try my maple cream recipe.

Merry noshing!


Banana-Nut Breakfast Cookies

The recipes I find on Pinterest make me laugh. A lot.

Everyone is so absorbed by any type of recipe that is easy, foolproof, quick, etc. I sometimes think we sacrifice taste in the pursuit of convenience. Am I right?

This funny little pin for sweet-tooth fix healthy cookies is a shining example. They make it sound so easy:

“When you have a sweet tooth and want to stay on track, here’s a nice treat. No flour OR sugar! 3 mashed bananas (ripe), 1/3 cup apple sauce, 2 cups oats, 1/4 cup almond milk, 1/2 cup raisins (optional), 1 tsp vanilla, 1 tsp cinnamon. Bake at 350 degrees for 15-20 minutes.”

If you’re suffering from a sweet tooth, chances are you aren’t just going to eat one of these cookies, you’re going to eat several (or most of them, yeah?). Happens to the best of us. Unfortunately, that’s not what is best for your body.

I’ve devised a similar recipe that’s a little sweeter, a little smoother in texture, and portion controlled, I like to think.

But by no means is this a skimpy portion! You can get 3 sizeable cookies from this recipe. Try it out!


1/2 mashed or pureed banana

2.6 t applesauce

1/4 cup oats

2 T whole wheat flour

2 t almond milk

1 T and 1 T raisins

Not optional: a dash of vanilla and a hefty dash of cinnamon (cinnamon regulates blood sugar levels, so add it whenever you can!)

Optional: 1 T almond slices


-Preheat oven to 350 degrees. Lightly grease a cookie sheet. Set aside.

-Blend dry ingredients together, and then mix in the wet. Do not add in raisin until the very end.

-I wanted a smoother dough, so I blended mine in a food processor for a bit. If you do this, then pour batter into a small bowl and mix in raisins.

-Spoon batter onto cookie sheets. You can make 3 bigger cookies or 7-9 smaller ones.

-Press sliced almonds, additional oats, or even banana slices on top, if you like. Bake for about 7 minutes for softer cookies, 10-15 minutes for crunchier ones.

You could easily make these into muffins, muffin tops, or a baked oatmeal cake. Just shape the dough as you please!

Raw Pumpkin Spice Cookies

Prepare yourself for an onslaught of pumpkin recipes.

Why? Because pumpkin-flavored dishes are a fall classic. As soon as the leaves start to fall, pumpkin purees start flying off grocery store shelves. Starbucks and other coffee chains treat us to spiced pumpkin favorites. We start to see pumpkin-flavored cookies, bars, drinks, anything on advertisements everywhere.

I think it’s pretty great. But it’s even better when you can make pumpkin-flavored dishes in your own.

So here’s to bringing you a little pumpkin-spice goodness with this easy, no-bake cookie ball recipe.

Makes about 3 cookie balls.


  • 2 T quick oats
  • 1 T oat flour
  • pinch of salt, baking soda, cinnamon, and pumpkin pie spice
  • 1.5 t stevia
  • 1 T+ 1 t canned pumpkin (or sweet potato puree)
  • splash of pure vanilla extract & non-dairy milk


Simply blend all the dry ingredients together, and then add in wet. Mix until dough forms. Then pat into balls with your hands.

No-Bake Peanut Butter Balls

Half marathon training has me needing a lot of protein and a lot of carbs. That’s why I love this no-bake peanut butter ball. It’s the best combination for the days when I do my “long runs.”
But you don’t have to be training for anything to love these. You can whip up a small batch of six without guilt. All the ingredients are wholesome. All the ingredients will give you the fuel your body through the day. I made these for dessert, but I think they’d be great for breakfast, too.
1 T stevia
1 t vegan butter
1 t cocoa powder
1.5 T cup milk
pinch of salt
dash of pure vanilla
2 T peanut butter
6 T + 1 t oats
-In a small bowl, mix stevia and cocoa. I added a little cinnamon, too, but that’s just because I love it.
-Drop the t of butter on top; then add milk. Microwave for about 15 seconds and stir well.
-Stir in salt and vanilla. Once blended, melt in the peanut butter.
-Last, mix in the oats. Form into little balls and let cool for a few minutes.
I actually pressed mine into a cake pop mold. They cooled in a perfectly round shape.