I have news: I’m moving to British Columbia! Forever.
Paul got a fancy new job out there and the two of us are packing up our Montreal life and heading west this summer.
We’re excited, naturally. We’re looking forward to having some stability instead of moving every few years and are especially pumped for the warmer weather and cozy mountain life. Nowadays our evenings consist of long chats about what our new life will be like. We have questions like when can we get a dog? And should we rent or buy a place first? And when we move there, we’re going hiking EVERY SINGLE WEEKEND right?
And then we have big questions like…I wonder how long it will take to make new friends? And how often will we see our old ones? And what about our families?
Well, moving is tough. And a few of the questions I have written here barely scratch the surface of the conversations we’ve had. In order to move to B.C., I have to quit my job, which sucks, but hey! I work a contract job anyway! Life is about moving forward.
What I love about this blog is that no matter where I live, whether it’s Switzerland or Sicily or Montreal, I always know this space is here and it’s something that I genuinely love to do! There’s always good food and fun experiences to write about. That’s the beauty of it.
In a few hours, I’m flying out to Vancouver to check out the area that I will soon be calling “home”. I packed a few of these cookies in my bag so that I’m not tempted by airport fare and also because I love them SO MUCH! They’re a vegan version of my peanut butter and banana breakfast cookies and they are equally as delicious if you ask me. Studded with dark chocolate chips, these beauties are super moist and jam-packed with almond butter and banana flavour. I love them any time of day, whether I have them for breakfast, after a run, or in the evenings with some tea.
Breakfast cookies also taste fantastic with a peanut butter and honey glaze, if you’re feeling wild! But right now, these are exactly what I want.
Enjoy your weekend!
- 1 tbsp flaxseed meal
- 2 1/2 tbsp water
- 1 medium ripe banana, mashed
- 1/3 cup smooth almond butter
- 1 tbsp vegetable oil
- 1/4 cup brown sugar
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch kosher salt
- 1/2 cup whole wheat flour
- 1/4 cup almond meal
- 1/2 cup dark chocolate (chips or chopped chunks)
- 1/4 cup rolled oats
- Preheat oven to 350 degrees F.
- In a large bowl combine flaxseed and water and let set for about 2 minutes, until it achieves an “eggy” texture.
- Add in the mashed banana, almond butter, vegetable oil, brown sugar, vanilla, baking soda, baking powder and salt and whisk to combine. Add the whole wheat flour and almond flour and whisk again. Fold in the dark chocolate and rolled oats and stir with a rubber spatula until evenly distributed. Refrigerate for 10 minutes.
- On a parchment-lined baking sheet, drop the cookie dough in uniform spoonfuls that are about 1 1/2 to 2 tablespoons big.
- Bake for 15 to 16 minutes until the cookies are slightly golden brown.
- Let rest on the baking sheet for a couple of minutes before transferring to a cooling rack.
Based off of this non-vegan peanut butter version