I hate to admit it but I really have a hard time with moderation. This is especially true when it comes to my diet. When I make an amazing dish, I continue to it over and over again for weeks, sometimes longer. I once ate spicy mushroom and spinach tacos everyday for dinner for three straight weeks. They were absolutely delicious and the only thing that I craved. This habit of eating the same thing for weeks is not appreciated by my husband and two-year-old daughter who need a bit of variety in their dinners. But I push on when a craving hits and eat my spicy tacos until I literally can’t look at another cremini mushroom without getting nauseous.
So what do I do when I have a hankering for something sweet? This has been where I have really struggled with moderation. When I wanted a little treat for myself in the past, I would make a batch of cookies. As I was baking, I would always tell myself that I can have one or two a day or I would even promise half of the batch to a friend just to get the temptation out of my house. My batch would turn out yummy and just as quickly as they cooled, four cookies were gone! Those days are over! I needed to figure out what I could do to truly allow myself to have a treat without going overboard. I knew that the only way I could do this was to create a recipe that truly allowed me to have one treat. So I created a quick recipe for The Perfect Single Cookie – Gluten-Free Pecan Chocolate Chip.
As the name suggests, my recipe is for one cookie. It is a pretty nice-sized cookie but not nearly as large as those crazy bakery cookies that are the size of a steering wheel. It is a simple treat that will satisfy your sweet tooth without feeling heavy afterwards. The best part is that it is a fruit-based and gluten-free cookie and all of the ingredients can be mixed together in your favorite coffee cup. There is no need for a huge mixing bowl, measuring cups or other baking equipment. You just need a mug, a teaspoon and a handful of ingredients. Mix everything together and throw the cookie in the oven for a few minutes. Because of the use of a banana in the recipe, this cookie is incredibly chewy (more of a creamy brownie texture than a crisp cookie) and pairs great with a cold glass of almond milk.
The Perfect Single Cookie – Gluten-Free Pecan Chocolate Chip
Makes one cookie
½ of a large ripe banana
1 heaping teaspoon of sunflower seed butter (or your favorite nut butter)
1 teaspoon of chocolate chips
1 teaspoon of pecans
1 teaspoon of coconut sugar (or your favorite sugar besides raw can sugar)
1 heaping teaspoon of coconut flour
Mix all the ingredients together in a mug. (Try not to eat the cookie dough before it goes into the oven – it’s delicious!) Spray a cookie sheet with a non-stick spray and place in the oven for 12-15 minutes at 350 degrees. You may need to bake it awhile longer of until you receive your desired texture. Once it’s firm enough to pick up without falling apart, let cool and enjoy!
Also by Sorina: Pumpkin Pecan Sorbet
More vegan cookie recipes: GF Apple Crisp Cookies
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Photo: Sorina Fant
