3-Ingredients Banana Oat Cookie Bites

Easy but delicious with few ingredients 👈🏻 my ideal quarantine recipe

3-Ingredients Banana Oat Cookie Bites | Dancing for Donuts | Gluten Free, Vegan, Sugar Free, Oil Free

In an effort to make sure my jean shorts still fit by the time summer comes, I’m definitely trying to slow my roll on the baking front😂 but! I still like having sweet things everyday, just ones that are on the healthier side, y’know what I mean?

These suuuuper easy cookie bites are actually SO easy that I honestly felt silly sharing the recipe, but it was requested on Instagram, so I figured why not put it here, too! They’re little soft & chewy pillows of magic that aren’t overly sweet (aka perfect for any bf who doesn’t have as much of a raging sweet tooth aka mine). They’re also gluten-free, vegan, and have zero added sugar, which makes them 110% acceptable for breakfast😉

I topped mine with Kween & Co Granola Butter and rainbow sprinkles because I believe everything should be topped with rainbow sprinkles, but you do you.

3-Ingredients Banana Oat Cookie Bites | Dancing for Donuts | Gluten Free, Vegan, Sugar Free, Oil Free

3-Ingredient Banana Oat Cookie Bites

1 cup of Rachel’s Overnight Oats (or scant 1 cup oats with 1-2 tbsp each of chia, hemp and flax seeds or just 1 cup oats)

1 medium sized, overly ripe banana

1/4 cup sunflower seed butter (or your favorite nut butter)

optional add-ins/toppings: sprinkles, chocolate chips, cinnamon, coconut, vanilla extract, raisins, anything!

  1. Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment paper
  2. In a large bowl, mash the banana then add in the oats (and seeds if using), and nut or seed butter. Stir to combine completely, until all ingredients are wet from the banana. *If need be, add a tbsp or 2 of water
  3. Form dough into balls and place on baking sheet (these won’t spread or rise, so you can put them fairly close together!). Bake for 10 minutes.
  4. Let cool and then enjoy! Store in an airtight container for up to 5 days.
3-Ingredients Banana Oat Cookie Bites | Dancing for Donuts | Gluten Free, Vegan, Sugar Free, Oil Free

What have you been baking lately?! I think I may attempt vegan cupcakes for 2 this week so stay tuned…

xo Jordan

Chocolate Raspberry Cassava Flour Muffins (GF, Dairy Free & Sugar-Free)

First recipe of 2020 let’s gooooooo!!

I haven’t really talked about it on here yet, but I’m working on being on an anti-anflammatory diet (gluten free, dairy free, sugar free). As of now, I can tell you that it is *not* going well😂 But I am trying! And admittedly I don’t have all that much gluten and dairy anyway, but ohhhh sugar has my heart, y’all know that!

So in an effort to…make a better effort, I’m trying to take my sweet tooth and turn her into an actual friend as opposed to an enemy. Enter: monk fruit and stevia – yes, even in baking, ALWAYS.

These muffins are made with cassava flour to leave out the gluten, and a mix of mashed banana, Lakanto Foods Maple Syrup made with monk fruit and Lily’s Chocolate Chips (ok I’ll admit that I didn’t use them here because I forgot I was out), but that chocolate is my go-to! Keep scrollin’ for the recipe which was inspired by this one by Clean Eating Kitchen.

Chocolate Raspberry Cassava Flour Muffins

1 1/2 cups of Cassava Flour (I used Otto’s Naturals)

1/2 tsp baking powder

1/2 tsp baking soda

1 egg

1/2 cups mashed banana (about 2 medium)

1/2 melted coconut oil

1/2 cup monk fruit maple syrup (I used Lakanto Foods!)

1 tsp vanilla

1 cup Lily’s Sweets Chocolate Chips (or any, if sugar isn’t a concern!)

1/2 cup fresh raspberries

  1. Preheat the oven to 350 degrees fahrenheit. Spray a muffin tin or silicone muffin liners (these are my favorite!) with avocado or coconut oil.
  2. In a large bowl, whisk together the cassava flour, baking soda, and baking powder.
  3. In a small bowl, combine the egg, coconut oil (let it cool first!), maple syrup, mashed banana and vanilla.
  4. Add the wet mixture to the dry, then stir in the chocolate chips until well-combined.
  5. Fill each muffin cup about 3/4 of the way full and then press down 1-2 raspberries on top of each. I split the raspberries in half to make them fit better!
  6. Bake for 20-25 minutes (until the tops start to turn golden brown) and eat when warm or store in an airtight container. I highly recommend microwaving these for 10 seconds if enjoying later!

Have you ever baked with cassava flour? This was my second time and I loved it!! Happy Friday and thanks for stopping by😊

xo Jordan