Best “Healthy” Cookies

ANOTHER cookie recipe?! Um yes, when the Huey Kitchen Contents include:

A jar of almond butter needing to be used.

Three huge, overripe bananas.

1/2 a bag of chocolate chips.

Dried cherries.

Maple syrup.



And the other little things. Baking powder, salt, flour, vanilla. The items that go without saying.

…Combined into the best tasting “healthy” cookies I’ve ever tried! They are vegan, whole grain, low sugar, delectable, and hard to mess up.

Best “Healthy” Cookies

Adapted from this recipe… makes 2-3 dozen depending on size

3 large overripe bananas, mashed

1 cup almond butter

1 tablespoon vanilla extract

4 tablespoons maple syrup

2 cups rolled oats

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon-1 teaspoon cinnamon

1/2 cup-2/3 cup dark chocolate chips

1/2 cup dried cherries

Optional: shredded coconut

Preheat oven to 350°

Combine mashed bananas, almond butter, vanilla, and maple syrup in one bowl.

Combine oats, flour, baking powder, salt, and cinnamon in another bowl.

Add 2nd bowl to 1st bowl. Stir to combine throughly. Dough will be sticky and wet.

Fold in chocolate chips and cherries.

Drop by tablespoons onto parchment-papered cookie sheet.

Bake 15-17 minutes or until golden brown on the bottom.

Devour most delicious cookies ever.

I cannot get over the texture of these cookies! They aren’t rubbery or chewy–probably because of all that delicious almond butter instead of trying to bake fat-free–and they are definitely satiating (especially when you eat like 7 or 8 in a sitting, like me… oops). They taste more like… an actual cookie. Cherries and almonds go hand in hand, as do oats and cinnamon; chocolate and little chunks of banana bring it all together. Mmmmm.


Coconut Macaroons

In the mood for an easy, vegan, soft, chewy, coconutty cookie that is… well… adorable?

Stop here.

Coconut Macaroons

Adapted from Chocolate Covered Katie; made 13

1 cup finely shredded unsweetened coconut
1 tablespoon whole wheat pastry flour
1/2 cup + 2 tablespoons coconut milk
3 tablespoons agave syrup
1 packet truvia (or +1 tablespoon agave)
1/4 teaspoon vanilla extract
pinch of salt

Preheat oven to 360°.

Combine all in glass bowl and then microwave 3 minutes on high. For pretty, spherical-ish cookies, use a melon baller, ice cream scoop or cookie scoop to deposit on parchment-papered pan.

Cook 14-16 minutes or until very lightly browned. Cookies will be very soft.

For chocolate, drizzle melted chocolate, dip, or make chocolate and pipe on with a plastic bag.

1 tablespoon coconut oil, melted
1 teaspoon agave
splash vanilla
2 tablespoons+ cocoa powder

Mix until combined, add more cocoa if not thick enough to pipe. Put in small ziplock, trim off corner, and design away.


I can’t believe I hated coconut for so long! These were so delicious. And much better texture than traditional egg/condensed milk/sugar-laden macaroons I’ve tried in the past.

Pizza a la Zucchini

Behold: The easiest, dare-I-say-yummiest pizza you’ll ever make! Inspired by the GARGANTUAN zucchini I found in our garden the other day. Also, inspired by Pinterest. (What isn’t these days?) I wrote this post a while ago, but China kind of held things up. What an unforgettable experience! Okay, on to the recipe…

Five ingredients. Hydrating rather than bloaty-bloating. Yes, you’ll probably need a knife and fork, but now you can look classy while you eat your pizza.

Pizza a la Zucchini

PAM cooking spray or olive oil spray
1 zucchini, any size
Tomato sauce
Pecorino romano or mozzarella cheese, shredded
Basil leaves or pesto or both

Turn on oven broiler. Place aluminum foil on a pan and spray with PAM.

Slice zucchini about 1/2 inch thick, either in rounds or in huge slices (like above). Place onto prepared pan and spray or coat with PAM/olive oil. Broil for 5-7 minutes, on each side.

Once broiled, spread sauce on each slice, then top with basil, pesto, cheese. Broil 1 minute or until cheese is delightfully melted and/or browned.

These were so delicious–and as my dad said, “Fun!” I love almost anything in a tomato sauce and pecorino combination. The basil was fresh from the garden, which was made into pesto as well as placed directly on the pizza. The zucchini filled up that entire pan (a huge jelly roll pan) plus three more pieces that are not pictured. I think it was like 16 inches in length! Ridiculous.