Vegan Cookies & Pomegranate Raspberry Iced Tea

For lunch yesterday I decided to try to make the healthy, gluten-free vegan cookies featured on 101cookbooks.com and add my own little twist. The original recipe can be found here and the following recipe below is my own, altered version of these seriously delicious cookies.



Gluten-Free Vegan Cookies

3 large mashed bananas
1 teaspoon vanilla extract
1/8 cup olive oil
2 cups rolled oats (gluten free oats for those who are gluten-intolerant)
2/3 cup almond meal or ground almonds
1 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 tbsp brown sugar
2 tbsp peanut butter
1 teaspoon baking powder
1/3 cup dark chocolate chips

1. Preheat oven to 350 degrees.

2. To make almond meal you can grind the almonds yourself. Simply grind them in a food processor or in a coffee grinder until they have the texture of sand like the image below.



3. In a large bowl, combine the bananas, vanilla, oil, brown sugar and peanut butter. In another bowl, mix together the oats, almond meal, cinnamon, salt and baking powder. Slowly add the dry mixture to the wet mixture, stirring well. Once mixed, add in the chocolate chips.

4. Drop medium sized dollops of dough onto a greased baking sheet.

5. Bake for about 13-15 minutes or until the cookies are golden brown.



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White Pomegranate Raspberry Iced-Tea

1 pomegranate raspberry tea bag
1 white tea bag
ice cubes
chilled jug of water
lemon syrup
honey
2 orange slices

1. Fill a jug with water and chill in the fridge beforehand.

2. Boil some hot water and steep both tea bags for a good 10 to 15 minutes or until the tea is very strong.



3. Add the hot tea to the chilled water jug and also add some ice cubes. Add in a couple of squirts of lemon syrup and 2 tablespoons or so of honey. Stir well. Squeeze one orange slice into the iced tea and save the other one for garnish.