Tag: vegan

Healthy Banana Bread Cookies (gluten free, vegan, paleo)

Healthy Banana Bread Cookies (gluten free, vegan, paleo)

If you’re in need of a way to use up those brown bananas sitting on your counter, look no further than these delicious gluten free banana cookies!  

These banana bread cookies are moist, naturally sweet, and only call for 6 simple ingredients – yay!

banana cookies

I wanted to keep this paleo banana cookie recipe as simple as possible, using as few ingredients as I could.  I think I rose up to the challenge if I do say so myself.  Here’s what you’ll need to make these dairy free banana bread cookies – which, by the way, are vegan, gluten free, AND paleo!

Ingredients For Gluten Free Banana Cookies

By using only a handful of ingredients, it allowed the banana flavor to really shine.  I mean, you can’t have banana cookies without banana!  And you’ll never guess these banana bread cookies are made without eggs.

banana cookies

These almond flour banana bread cookies are easy to make.  Like really easy.  Here’s what you do:

How To Make Paleo Banana Bread Cookies:

  • Mix up the dry ingredients (almond flour, baking soda, cinnamon, salt)
  • Mash the bananas with a fork and add them to the dry ingredients
  • Add in maple syrup and mix until combined
  • Scoop onto a parchment lined cookie sheet, flatten, and bake for 26-30 minutes.

I just can’t get over how ridiculously simple these are!!

banana cookies

If making an actual loaf of banana bread intimidates you, give these cookies a shot.  They are practically fool proof and I know you’ll love them.  And if you have kids…they’re gonna go bananas over these!

banana cookies

Tips For Making Banana Cookies

  • Don’t mash the bananas to death – keep a little texture in them!
  • Always measure the mashed bananas with measuring cups.  Don’t just guess by the size of the banana.
  • Ovens vary.  Keep an eye on them and take them out when the tops are golden brown and your kitchen smells like banana bread!
  • They will continue to set up as they cool, so for the best texture, let them come to room temperature. 
  • I personally like the recipe as written, but listed a few optional add-ins for people wanting more flavor.  

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banana cookies



tags: healthy, cookies, banana bread cookies, healthy recipes, healthy recipe, cookies, healthy cookies, banana cookies, healthy snacks, snacks, diet cookies, gluten free, vegan, paleo



Vegan falafel fritters

Vegan falafel fritters


  • 150 g frozen peas , broad beans, or edamame beans
  • 1 heaped tablespoon self-raising flour
  • 1 preserved lemon
  • ¼ teaspoon cumin seeds
  • 6 flatbreads
  • 60 g shelled unsalted pistachios , (optional)
  • 100 g soya yoghurt
  • hot chilli sauce


  • 1 pomegranate
  • red wine vinegar
  • extra virgin olive oil
  • 1 red onion
  • 1-2 fresh mixed-colour chillies
  • 1 cucumber
  • 1-2 mixed-colour carrots
  • 1 bunch of fresh mint , (30g)


  • 1 x 660 g jar of chickpeas
  • 1 tablespoon unsweetened peanut butter
  • ½ a clove of garlic
  • 1 lemon
  • ½ a bunch of fresh parsley , (15g)
  • olive oil
  • ¼ teaspoon sweet smoked paprika
  • 1 tablespoon dukkah


  1. To make the salad pickle, squeeze half the pomegranate juice into a large, shallow bowl. Top it up with an equal amount of red wine vinegar, then drizzle over some extra virgin olive oil and give it all a good mix.
  2. Peel and finely slice the red onion, finely slice the chillies (deseed if you like), matchstick the cucumber (I like to use a crinkle-cut knife) and shave the carrots into ribbons, then combine it all in the bowl.
  3. Holding the remaining pomegranate half cut-side down, bash it with the back of a wooden spoon so the seeds tumble out over the salad. Pick and tear over half the mint leaves, then gently toss and leave aside until needed.
  4. For the houmous, tip half the jar of chickpeas into a food processor and season with sea salt and black pepper. Add the peanut butter and 2 tablespoons of extra virgin olive oil, peel and add the garlic, finely grate in half the lemon zest and squeeze in all the juice. Whiz until super-smooth, then transfer to a shallow serving bowl. Pick over a few parsley leaves and drizzle with a little extra virgin olive oil.
  5. Spoon 2 tablespoons of the chickpeas into a non-stick frying pan over a medium heat with 1 tablespoon of olive oil. Sprinkle over the paprika and dukkah, and cook for 5 minutes, or until the chickpeas are crisp, then tip over the houmous.
  6. For the falafel fritters, place the remaining chickpeas and mint leaves into the food processor, along with the peas and self-raising flour. Quarter the preserved lemon, removing any pips, and pulse until combined.
  7. Drizzle 1 tablespoon of olive oil into a large frying pan over a medium heat, then dollop in heaped teaspoons of the falafel batter. Fry for 4 minutes on each side, or until golden, sprinkling over the cumin seeds when you flip them.
  8. Now it’s time to bring everything together. Warm the flatbreads in the oven for a few minutes and crush the pistachios (if using) in a pestle and mortar. Put the soya yoghurt into a bowl and stir in a few dashes of chilli sauce. Load up your flatbreads with a bit of everything, pick over the remaining parsley leaves, then roll up and tuck in!






tags: healthy recipe, healthy recipes, healthy diner, vegan, healthy eating, healthy living, healthy breakfast, healthy lunch, healthy eating, vegan, vegan recipe, vegan recipes, Vegan falafel fritters

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