Stacking Up these GF/Vegan Peanut Butter Oatmeal Cookies

September 6, 2017


We arrived at the condo, got settled and my little one has a bright idea.  Mom, "Let's make cookies."  You can put chocolate, oatmeal, raisins, and on and on.  I smile and nod not wanting to disappoint; however, wondering what exactly do I have in my pantry.   I know I don't have eggs so this makes for a mighty fine time to try those chia seed eggs I've read about. 


These cookies are flour free, egg free, and white and brown refined sugar free.  Yuck, you must think.  Actually, they were a warm gooey treat and they are healthy enough to eat for breakfast.  


Here is what we had on hand:


1 banana

2 chia seed eggs (2 tbs of chia seeds and 6 tbs of water combined until jelled)

1/2 tsp of salt

2 tbs of peanut butter

2 tbs of coconut sugar

1/4 cup of maple syrup

1 tsp of baking soda

1 3/4 cup of quick cooking oats

1/4 cup of melted coconut oil


In a blender, combine banana, chia eggs, salt, peanut butter, coconut sugar, maple syrup, baking soda and oil.  Blend until a loose paste is achieved.  For me that we just a bit.  Mix blended ingredients with oats and fold in well.  Spoon a tablespoon amount on to a parchment paper lined baking sheet with 2" spacing at 375 for 8 minutes.  




These cookies were stacked up beside a cool glass of @goodkarmafoods unsweetened vanilla flaxmilk + protein.  Little H should sleep like a baby. 


I hope your Labor Day weekend stacks up as well these surprise cookies did to our pint size Cookie Monster.   These cookies are best eaten fresh and served warm.  

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Welcome to Savoring Presence! 

Hi, I'm Alison.  I am a gluten and dairy free home chef, fit foodie and a yoga teacher. Savoring Presence is a journey simplify the relationship between food, fitness, happiness and overall wellness. Join me as I explore the best tasting healthy foods, clean products, staying active and living a balanced lifestyle. 


Eat well, live well, be well savoring the precious present. 

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