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You can easily tell that the end of the year is getting closer, as somehow my to-do list keeps on growing and growing instead of getting shorter. So to balance out all the craziness and chaos life tends to bring us, I’ve been adding a few simple self-care actions to my daily life lately:
A cup of reishi tea in the evenings. During flu season I like to drink chaga, but at the end of a busy day, I go for reishi as it calms me down. I make my tea with reishi extract, hot water, plant milk and sometimes I add cinnamon, vanilla, and honey.
Jogging. If I could, I’d go for runs and walks during the day but most of the time I manage to get out in the evening and it has made me feel so good. Even 20 minutes makes all the difference.
Watching series. I’d love to say I’m a fan of documentaries but I’ve always been leaning towards something uplifting when I need to relax. Current favorites include Modern Love and the forever classic, Friends.
These super nice Banana Chai Cookies I just made which are perfect for a cookie gift set. Baking has always been a great way to de-stress for me. Even though gingerbreads are a classic Christmas cookie, I felt like making something else that would have all the cozy vibes. So I decided to try Foodin’s new chai spice mix on cookies as I’ve been pretty obsessed with it lately and added it to hot drinks and on top of porridge. I’m going all out with my chai addiction!
The cookies are gluten-free and vegan and the recipe is really simple. I used rolled oats, almond flour, and brown rice flour in these as they’re my favorite flours to use in sweet baked goods. I also wanted to make these cookies toddler-friendly so they’re actually sweetened only with bananas and dates, and at least my little cookie monster totally bought the idea of a little healthier cookie. But when it comes to the adult-version of the cookies, I recommend dipping half of each cookie in dark chocolate and then adding some crushed almonds on top. It makes such a nice combo with the chocolate, soft cookie, and the crunchiness from the almonds. No shame in eating a handful of these :)
Wishing you a lovely December! ♡
Banana Chai Cookies with Chocolate
gluten-free & vegan
makes 12 to 14 cookies
2 small banana
1/2 cup (120 ml) coconut oil
5 fresh dates or Medjool dates, pitted
1 to 2 tsp chai spice mix
a pinch of vanilla powder
a pinch of salt
1 tsp baking powder
1/2 cup (120 ml) gluten-free rolled oats
1 cup (240 ml) almond flour
1/2 cup (120 ml) brown rice flour
about 100 g dark chocolate (vegan)
crushed/chopped almonds (or other nuts)
1. Preheat oven to 200 C / 400 F degrees. Chop bananas to a blender and add coconut oil. Mix until smooth. Add the dates to the blender (you can chop them into slightly smaller pieces) and blend into a smooth paste. Pour the banana mixture into a large bowl.
2. Add spices, baking powder, oatmeal, almond flour, and rice flour to the large bowl. Stir well. The dough should remain slightly sticky, but it should still be moldable by hand.
3. Cover a baking sheet with baking paper and place about 12 to 14 spoonfuls of dough to the baking sheet. Press with floured fingers to form a cookie. Bake in the center of the oven for about 18 to 20 minutes until the cookies have a beautiful golden brown color. Allow to cool well before frosting.
4. Once the biscuits have cooled, melt the chocolate in a small saucepan on low heat. Place the crushed almonds to a small bowl. Dip half of each cookie into the chocolate and then swirl in the crushed almonds. Allow the cookies to set in a cool place. Serve and enjoy!