I made these indulgent treats as part of popsicle week, a food blogger recipe roundup of amazing frozen pops. Check out the popsicle week recipe collection over at Wit and Vinegar.

Peanut Butter Fudge Pops Recipe (vegan)
1 cup full fat coconut milk
1 medium banana, cut into chunks
1/4 cup peanut butter powder
2 tablespoons natural cocoa powder (100% cacao)
2 tablespoons pure maple syrup
1/4 teaspoon pure vanilla
Popsicle molds
Foil squares
Wooden craft sticks

Add coconut milk, banana chunks, peanut butter powder, cocoa, maple syrup and vanilla to blender container. Cover and blend until smooth.

Pour blended mixture into popsicle molds. Cover tops of molds with foil; insert wooden craft stick through foil. Freeze until solid, about 6 hours.

Makes 4 fudge pops

More summery popsicle recipes:
Watermelon Coconut Water Popsicles
Chocolate Hazelnut Fudge Pops from Kingfield Kitchen
Vegan Sea Salt Caramel Coffee Popsicles from Dula Notes

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Did I mention the recipe makes a small batch? Just 7 bite-size cookies. A bakers half dozen!

Almond Butter Chocolate Banana Cookie Recipe (Chocolate Lumps)
1/3 cup mashed ripe banana (1 small)
2 tablespoons natural almond butter
2 tablespoons natural cocoa powder

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl combine mashed banana and almond butter; stir well to mix. Add cocoa powder and stir until well combined and the mixture is smooth. It may look dry at first, but the banana releases moisture when you stir and the cocoa powder gets hydrated.

Use a small cookie scoop or a tablespoon measure to drop the cookie dough mixture on the baking sheet. You should get about 7 lumps. Bake until the cookies look set and the chocolate aroma is intense. In my oven, this takes exactly 15 minutes. Ovens vary, so check a few minutes early. Cool completely on the cookie sheet. Seriously, they are not good warm. (Unless you like warm, mushy banana cookies.) The cookies firm up after cooling.

Makes 7 small cookies

You’ve been warned about the curious nature of these cookies. If you’re still interested, here are a few tips and ramblings:
-The banana acts as a sweetener and a liquid. If you use an enormous banana, the cookies will be too moist. Opt for a small banana and measure the amount of mashed banana the first time you make these. Once you know the right size of banana to start with, you can skip the measuring cup and mash the banana right in your mixing bowl. Also, a ripe banana tastes sweeter. Use a ripe one.
-I use natural almond butter. Just almonds and salt. The kind that is slightly annoying because the oil rises to the top and I have to stir. Then I realize that wasn’t so bad and am happy I bought almond butter without additives.
-About that almond butter. It acts as both a fat and a nut “flour” in this recipe. I’ve made side-by-side batches testing the results of using 2 tablespoons vs. 3 tablespoons of almond butter. Both amounts result in a lump. Less almond butter = moister, more brownie-like center. More almond butter = drier, more sturdy texture. I decided I liked the moister version better. You may prefer a drier lump. Play around and let me know what you think!
-I made these with natural cocoa powder. You may get different results if you use Dutch-processed cocoa. Who knows, they may even turn out better.
-It can be difficult to tell when chocolate cookies are done because you can’t see browning. Don’t worry too much. There is nothing raw in the recipe like eggs or flour, so no big deal if you underbake. Try not to overbake because the cocoa can burn.
-I make a version of these cookies using almond flour (or another nut flour) and some coconut oil in place of the almond butter. The result is an even lumpier lump cookie. I’ll share that recipe soon, but here’s a picture that shows lump vs. lump.
More oddly good cookie recipes:
Oatmeal Chocolate Chip Banana Cookies
Pumpkin Oatmeal Chocolate Chunk Cookies
Applesauce Oatmeal Cookies
Power Pumpkin Breakfast Cookies from Kingfield Kitchen

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email, my new food blog with all new easy, healthy recipes.

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Many chia pudding recipes add sweetener to the pudding mixture. I prefer to leave it out and drizzle maple syrup over the pudding, if needed, depending on the toppings I add.

Chia Pudding Recipe
1 1/4 cups almond milk (I use homemade)
1/2 cup canned coconut milk
1/2 teaspoon pure vanilla
pinch fine sea salt
1/4 cup chia seeds
Topping Suggestions:
Fresh fruit such as strawberries, mango, banana
Pure maple syrup
Chopped toasted almonds
Ground cinnamon
Shaved dark chocolate
Shredded coconut

In a large bowl whisk together almond milk, coconut milk, vanilla and salt. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened the chia pudding is ready to eat. The chia pudding can also be spooned into individual glasses or bowls and stored in the refrigerator for a day or two. Add desired toppings before serving.

Makes 4 servings

More chia pudding recipes:
Kefir Chia Pudding from Kingfield Kitchen
Simple Pumpkin Chia Pudding from Kingfield Kitchen
Easy Pumpkin Chia Pudding
Chia Seed Pudding from Deliciously Organic
Vanilla Chia Pudding from Martha Stewart

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Pumpkin meets chocolate in these chewy oatmeal cookies. This small batch recipe makes just 16 mini cookies- perfect when you crave a sweet treat but don’t want to be haunted by dozens of cookies in your kitchen.

To make the dough, simply stir together pumpkin puree (homemade or canned), virgin coconut oil, pure maple syrup and vanilla. Then mix in oats, almond meal, cinnamon and sea salt. Add chunks of chocolate and you’re ready to bake.

Pumpkin Oatmeal Chocolate Chunk Cookies Recipe
1/4 cup pure pumpkin puree
2 tablespoons virgin coconut oil, melted (liquid)
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla
3/4 cup old fashioned rolled oats
1/4 cup almond meal (almond flour)
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/4 cup chopped bittersweet or semisweet chocolate or chocolate chips

Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In medium bowl stir together pumpkin, coconut oil, maple syrup and vanilla until well blended.

Add oats, almond meal, cinnamon, and salt; mix well. Stir in chocolate.

Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment-lined baking baking sheet. Flatten cookies with your fingers. (This helps the cookies bake more evenly.)

Bake 13 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.

Makes 16 small cookies

Tip: The dough isn’t as stiff as traditional wheat flour cookie dough, but it should hold together when you scoop and mound the dough on the baking sheet. If the dough appears too dry to hold together, try stirring in an additional tablespoon pumpkin.

For vegan cookies, make with vegan chocolate.

More cookie recipes:
Oatmeal Chocolate Chip Banana Cookies
Chocolate Banana Cookies
Power Pumpkin Breakfast Cookies from Kingfield Kitchen
Almond Flour Chocolate Banana Cookies from Kingfield Kitchen

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email, my new food blog with all new easy, healthy recipes.

The post Pumpkin Oatmeal Chocolate Chunk Cookies Recipe appeared first on Eating Clean Recipes.

The cookies are soft from the applesauce, and a bit chewy from the oats. They’re like apple cinnamon oatmeal in cookie form.

Applesauce Oatmeal Cookies Recipe
1/3 cup unsweetened applesauce, room temperature
2 tablespoons virgin unrefined coconut oil, melted (liquid)
1 tablespoon pure maple syrup
1/2 teaspoon pure vanilla
3/4 cup old fashioned rolled oats
1/4 cup almond meal (almond flour)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
1/4 cup chopped dried apple, dried cranberries or raisins

Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In medium bowl stir together applesauce, coconut oil, maple syrup and vanilla until well blended.

Add oats, almond meal, cinnamon, ginger and salt; mix well. Stir in dried apples.

Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment-lined baking baking sheet. Flatten cookies with your fingers. (This helps the cookies bake more evenly.)

Bake 13 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.

Makes 16 small cookies

Tip: The dough isn’t as thick as traditional wheat flour cookie dough, but it should hold together when you scoop and mound the dough on the baking sheet. (You may need to push the mound together with your fingers.) If the dough appears too dry to hold together, try stirring in an additional 1 to 2 tablespoons applesauce.

More cookie recipes:
Oatmeal Chocolate Chip Banana Cookies
Pumpkin Oatmeal Chocolate Chunk Cookies
Chocolate Banana Cookies
Power Pumpkin Breakfast Cookies from Kingfield Kitchen
Almond Flour Chocolate Banana Cookies from Kingfield Kitchen

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email, my new food blog with all new easy, healthy recipes.

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