Tag Archives: #vegan

No-Bake Oatmeal Raisin Cookies

Do you love cookies as much as I do? There’s nothing wrong with treats as part of a balanced diet. However, if you want to eat cookies more often, you should get more than calories, sugar, and fat in the bargain.  No-bake oatmeal raisin cookies can help you do that!

Better-for-you cookies

My idea of a delicious cookie recipe is a no-bake combination of oats, peanut butter, raisins, and pure vanilla extract. These cookies are ready in less than 10 minutes and one batch is enough to last the week.

No-bake oatmeal raisin cookies are vegan and gluten-free (especially if you use gluten-free oats). In addition, you can prepare them with no added sugar, if desired.

Can you eat cookies for breakfast?

We usually think of cookies as dessert, but they work for the morning meal, too! You eat breakfast for dinner, so why not?

Don’t like cereal, eggs, or yogurt for breakfast, or you don’t have time to eat these nutritious foods?  One no-bake oatmeal raisin cookie paired with milk or a carton of yogurt and a piece of fruit is a nutritious morning meal.

No-Bake Oatmeal Raisin Breakfast Cookies

Makes 10 cookies.

2 cups raisins

1 cup chunky or creamy peanut butter (use natural peanut butter for no added sugar)

2 teaspoons pure vanilla extract

2 cups quick oats, toasted*

Place raisins, peanut butter, and vanilla extract in food processor. Blend on HIGH until well combined, about 45 seconds.  The mixture will resemble a paste. Place the raisin mixture in a medium bowl. Add oatmeal and combine well, using your hands, if necessary.  Form into 10 cookies or balls. Store in airtight container.

*Toasting oatmeal makes it taste even better in no-bake recipes. (You can skip this step if want.) To toast oats, preheat oven to 350˚F. Spread the oats evenly on an ungreased baking sheet. Bake for 10 minutes. Cool for 5 minutes before using.

Per serving: 292 calories; 8 grams protein; 39 grams carbohydrate; 5 grams fiber; 14 grams fat (2 grams saturated fat); 0 milligrams cholesterol; 164 milligrams sodium; 60 milligrams calcium.

Creamy Chocolate Peanut Butter “Ice Cream”

Eating a more plant-based diet doesn’t mean you have to give up dessert.  Indulge in this Creamy Chocolate Peanut Butter “Ice Cream.” It’s satisfying, heart-healthy, vegan, and it’s even gluten-free!

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Ripe bananas are the silent partner in this frozen delight, and they make it unnecessary to add sugary sweeteners.  Keep chunks of frozen banana in the freezer to use on a moment’s notice, or freeze chopped bananas for at least two hours before making this, or other recipes, such as smoothies.

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I use unsweetened cocoa powder in my “ice cream” because it’s the part of chocolate with the most health benefits, and none of the sugar.  You can also add cocoa powder to savory dishes, such as chili, to amp up flavor and nutrition.

Natural peanut butter is typically free of added sugar, and, along with chopped peanuts, contributes heart-healthy fat, an intense peanut flavor, and creaminess. Learn how to make homemade peanut butter from Sally Kuzemchak over at Real Mom Nutrition. (Hint: It’s easy!)

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Creamy Chocolate Peanut Butter “Ice Cream”

Makes 2 servings

2 medium ripe bananas, cut into chunks and frozen*

2 tablespoons natural peanut butter (with no added sugar)

2 tablespoons unsweetened cocoa powder

1/2 teaspoon pure vanilla extract

2 tablespoons chopped peanuts

Place bananas in a large food processor. Add the peanut butter, cocoa powder, and vanilla.  Blend until smooth, about 2 to 3 minutes. Transfer to serving bowls and garnish with peanuts. Serve immediately.

*Freeze for at least 2 hours.

Per serving:
252 calories; 12 grams fat (2 grams saturated fat); 0 cholesterol; 132 milligrams sodium; 29 grams carbohydrate; 5 grams fiber; 7 grams protein

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