And just like that, it’s 2017. I don’t feel, and haven’t ever felt, fond towards New Year’s resolutions. They last a whole 5 minutes, and tend to bring you right back to where you started.
Why not make improvement a year-round thing?
Motivation is best when reinforced more frequently, in smaller doses for a long lasting effect. One exaggerated goal at the beginning of the year is like sparking a fire that only has the ability to burn for so long. The flame begins to fade, and with it all of your expectations burn out. The idea should be to constantly work on improving yourself by setting new goals on a daily basis, starting on a morning intention and ending on an evening reflection.
Now for the good stuff: Flourless Raspberry Oatmeal Cookies, which also happen to be gluten-free, dairy-free, and parve. This recipe is 2017 approved with all the buzzwords you’re looking for: quick, easy, and in line with your goals. The cookies are naturally sweetened, like many of my dessert recipes, with bananas and maple syrup. For a more tart filling, leave out the maple syrup.
The cookies take anywhere between 10-15 minutes to bake, which gives you just enough time to do a quick online shop on Octer. I’m currently obsessing over their selection of kitchen items, perfect for all sorts of baking, but you can find pretty much anything you need. They feature products from major online retailers, so you can shop all the brands you love in one place. 🙂
Disclaimer: You will not be able to have just one cookie. Don’t say I didn’t warn you!
- 1½ cup oats
- 1 banana, mashed
- ½ cup almond butter
- 2 Tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 cup raspberries, fresh or frozen (use more or less if needed)
- 1 Tbsp maple syrup, optional
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a bowl, mix the ingredients, except raspberries and maple syrup, until a batter forms.
- On baking sheet, spoon one portion of batter at a time. Using the back of the spoon make an indent in the center of each cookie.
- Bake until the cookies are golden brown, about 10-15 minutes. In the meantime, heat a small saucepan with the berries over low heat until the juice begin to release. Add optional maple syrup and stir.
- Remove the cookies from the oven and press down on the cookie indent once more. Drop the raspberry sauce into the center of each cookie to fill the nest. Let cool and serve.