27 April, 2016


This post contains the recipe for one of the best cookies we have ever tried. Seriously, ten thumbs up from the Hopkins household. We all had two after dinner last night, and Peter took a few more to work for breakfast this morning.

The best parts: they're completely sugar-free, gluten-free, dairy-free, and guilt-free, they contain simple ingredients you probably already have on hand, and they require no fancy kitchen equipment.

We will seriously make these again and again. They make great on-the-go snacks, breakfast cookies, and a completely satisfying dessert. I'll probably double this next time to (hopefully!) make them last a bit longer.

Chewy Cranberry Cookies
Serving: makes about 18 cookies


3 cups / 270g organic oats (choose gluten free if intolerant)
1 / 150g cup dried cranberries
4 very ripe bananas 
4 red apples, grated
3 tablespoons honey
2 teaspoons ground cinnamon


Preheat oven to 390ºF/200ºC. 

In a large mixing bowl, mash bananas until smooth and no lumps remain. Grate apples with peel still on, squeeze them with your hands to strain most of the juice out of them (and pour this in a glass to drink!), and add to the mixing bowl with bananas. Toss the fruit together then mix in remaining ingredients. 

Grease a tray with coconut oil or butter.

Scoop a heaped tablespoon or two of the mix, form a ball, and flatten to a thick patty. Repeat with remaining dough.

Bake cookies in preheated oven for about 15 minutes, or until golden brown.

Recipe adapted from here.


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