A Spicy Giveaway & Choco Banana-Oat Cookies!

Hello everyone,

I hope you’re all staying warm! In an effort to help bring the heat, I am happy to announce my first product give away – a Siracha 2 Go keychain. Oh yes, now you can ensure you never have to head out to a restaurant without the sweet spicy chili sauce everyone knows and loves. I’ll also throw in some ‘surprise’ products as well.

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How to enter:

  • Follow this blog if you aren’t already; and
  • Like any post of your choice.
  • For an an extra entry like the Vegan Hostess Facebook page.

I will randomly select the winner on Sunday, Feb. 22 at 6pm EST.


Okay, now on to the treats! I found a carton of oats in my refrigerator tonight, and I just couldn’t help myself. It’d been too long since I made a warm, chewy oatmeal cookie. The below-listed recipe is for a slightly more healthy version which utilizes whole wheat flour in lieu of all-purpose, Splenda instead of sugar, and mashed bananas as the binder. The cocoa and vegan chocolate chips pair wonderfully with the light banana flavor. Don’t take my word for it when I say this recipe produces a delicious, healthier alternative, try it yourself!

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“Healthy” Chocolate Banana-Oat Cookies

***Please feel free to share widely, just give me some credit or a link back
Prep Time: ~10-15 minutes; Cook Time: 8-10 minutes; Yield: 18-24 cookies

Ingredients/ Shopping List:

  • 2 overripe bananas (mine were frozen and thawed)
  • ½ cup and 1 tbsp earth balance, softened
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • ½ cup almond milk, unsweetened
  • 1 cup Splenda
  • ½ -3/4 cup cocoa powder
  • 3 cups rolled oats
  • 1 cup whole wheat flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ cup vegan chocolate chips
  • ¼ cup crystalized ginger chips

Directions

  1. Preheat the oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. Combine all wet and dry ingredients separately except the ginger and chocolate chips. (The cocoa and sugar get mixed with the wet ingredients).
  4. Once no flour or oat clumps remain, fold in the chocolate chips and crystalized ginger.
  5. Roll golf ball sizes balls of dough in your hands.
  6. Flatten until ~1 inch thick and place on the baking sheet.
  7. Repeat step 6, leaving 1-2 inches between cookies.
  8. Bake the cookies for 8-10 minutes.
  9. Remove the cookies and place on a cooling rack.
  10. Enjoy!

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