Why would non-runners do this, you ask? Well, that is a great question! We are doing it to raise money to bring clean water sources to people living in Africa who do not have such access, specifically the country of Zambia.
Did you know:
*4,200 Children die each DAY from dirty water
*3.75 million people die each year from water-related causes.
Clean water is so integral in our lives and we take it completely for granted here in the US. When I think about how much water I used just in washing up my dishes, wiping my counters after baking, and throwing in a load of laundry this afternoon and how some people don’t even have enough clean water to drink or cook with, I am even more motivated to help! For $50 dollars, a person in Zambia will receive clean water access for LIFE. That’s right – less than the cost of a tank of gas!!!
If you would like to support this cause, you can visit my personal fundraising page at www.teamworldvision.org/goto/heatherwilford.
So, what does this have to do with a food blog? Well, like I said, I am hosting the kick-off event for our team. And, I needed some good snacks for it. Being that we are training and running, I couldn’t just do a regular cookie… I figured I should at least make it healthy, right? So, I found a few different recipes for healthy cookies, breakfast cookies, whatever you want to call it and ended up with this one. It’s pretty delicious and it taking a lot of self-control right now for me to not go back over to the counter and scoop up more!!!
Before you make this recipe (and you are going to want to make it), please take a second to think about how much water you use every day and how little it could take for you to help out someone else who doesn’t have that. Then, go to www.teamworldvision.org/goto/heatherwilford and save a life by making a donation. Then, go and make these cookies! 🙂
Recipe adapted from www.minimalistbaker.com
3 Tbsp. flaxseed meal with 6 Tbsp. warm water
2 medium bananas
1/2 c. natural crunchy peanut butter
2 1/2 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
3 Tbsp. honey (if vegan, sub agave nectar)
1/2 tsp. baking powder
1/2 tsp. baking soda
pinch sea salt
1 1/2 c. gluten-free rolled oats
1/2 c. oat flour (grind from g/f oats)
1/2 c. almond meal
3/4 c. dark chocolate chunks (I broke a 85% cocoa dark chocolate bar into small chunks; if vegan, choose dairy-free chocolate chips)
In a large bowl, combine water and flaxseed meal. Allow to sit for a few minutes to “gel” together. Mash bananas into flaxseed mixture.
Add peanut butter, oil, vanilla, honey, baking soda, baking powder, and salt. Mix well. Stir in oats, flour, and almond meal. One well combined, add chococlate chunks.
Line a baking sheet with parchment paper and preheat oven to 350 degrees. Scoop drops of cookie dough onto parchment paper using a spoon.
Place baking sheet in oven and bake for 15-17 minutes or until lightly golden on the edge. Remove from baking sheet and allow to cool on a cooling rack.
Store in an air tight container for a few days or in the fridge for even longer storage.
Makes approximately 2 1/2 dozen cookies.