Soy Nut Butter Banana Chocolate Chip Cookies

So I know right now you’re probably thinking: “Didn’t I just see a recipe for nut free banana chocolate chip cookies on this blog?”

You’re not wrong – I did post a recipe for Sunbutter banana chocolate chip cookies just last month. But that’s just how I am. I often find myself being a bit repetitive in life.

Soy nut butter banana chocolate chip cookies

Growing up, I used to really love this Mediterranean chicken and goat cheese panini at Jack Astors and without fail, I would order it everytime I went there. When I go on walks, I often take the exact same route. If I really love a song, I’ll play it twice in a row. Last winter when I first saw the movie Chef one night, I immediately woke up and watched it again the next morning. When I workout at GoodLife Fitness, I almost always do a 15 minute warm up on the bike followed by a 30 minute weight workout.

What can I say, I find comfort in repetition.

Soy nut butter banana chocolate chip cookies

So when I saw this recipe for peanut butter banana chocolate chip cookies on Two Peas and their Pod just a few days after I posted my own banana chocolate chip cookie recipe, I decided I wanted to make it anyway. I used soy nut butter to make it safe for my allergies and changed some of the ingredients and quantities based on what I had on hand. The result was soft, muffin-like cookies that taste like banana bread! JZ and I both had one warm out of the oven – and then I went back for a second one.

Something repetition is a good thing.

Soy nut butter banana chocolate chip cookies

Soy Nut Butter Banana Chocolate Chip Cookies
Prep time
Cook time
Total time
Yield: 8-10 cookies
  • 2 very ripe medium bananas
  • ¼ cup creamy soy nut butter (or peanut butter)
  • ½ tbsp melted coconut oil
  • 1 tbsp honey
  • ½ tsp vanilla
  • 1-1/3 cup rolled oats
  • 1 tbsp ground flax
  • Heaping ¼ tsp ground cinnamon
  • Pinch of salt
  • ¼ cup mini chocolate chips
  1. Preheat your oven to 350°F.
  2. Mash your bananas in a large bowl until only a few chunks remain. Stir in the soy nut butter, coconut oil, honey, and vanilla nad stir until smooth.
  3. Then add the oats, flax, cinnamon, salt, and chocolate chips and mix to combine all the ingredients.
  4. Spoon the batter into 8 to 10 mounts on a baking sheet lined with parchment paper.
  5. Bake on the centre rack for 10 to 12 minutes or until cookies are done. Remove and let cool before devouring!

Are you a repetitive person?

This post was written as a part of the GoodLife Fitness Blogger Ambassador Program, however all opinions expressed are my own.


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Healthy snacking: not just for the wealthy


The other morning a popular nutritionist was on a local news channel doing a segment on healthy summer snacks. I didn’t actually watch the segment (the lack of a TV and a laptop with a battery that’s on its death bed prevented me from doing so) but I saw the pictures on Instagram.

Upon seeing them, I sighed and rolled my eyes. The photos were of trendy health food products like raw food snacks, “superfoods”, and other products that cost an arm and a leg. All of them were perfectly healthy, I’m sure, and in fact I’ve tried some of them and enjoyed them – but it irked me to see them touted on TV as good choices for healthy snacks.

It’s media pieces like this that makes healthy eating seem like an elite pursuit only for those who can afford it. Sure, you can be healthy, but you’ll need to drop $10 on daily cold pressed juices, stock up on $16 bags of goji berries, eat $8 bags of raw crackers because heaven forbid Triscuits won’t do, and of course do all this while wearing your $128 Lululemon hoodie.


Healthy is not a luxury for only those who can afford it – it is for everyone. This is the message I’m trying to get across when I reassure people that “normal people” food is just as healthy. Apples, bananas, sunflower seeds, dried fruit, peanut butter, whole wheat crackers, yogurt, and cheese may not be sexy snacks that garner TV views but at least the majority of the viewers will be able to afford them.


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Asparagus and Cremini Buckwheat Lentil Salad

Alternative recipe name: new apartment buckwheat lentil salad. Because this was the first thing I made in our new apartment! Which I’m smitten with, by the way. It has granite countertops, a patio, and in-suite laundry machines, which is quite possibly my favourite feature. I can actually do laundry whenever I want! Okay, yeah… that novelty is probably going to wear off quickly. But not the granite countertops – I will forever love those.

Asparagus and Cremini Buckwheat Lentil Salad

Anyways, the day after we moved was Canada Day and everything was closed. So we were nearly doomed to living off of eggs and toast for the rest of the day, but then I found out about Herrle’s Market – a farm market just outside of Waterloo that happened to be open that day!

I went a little vegetable happy while shopping and came out with nearly half the market. Including asparagus, which I used to hate but am now maybekindofsortof warming up to. I have JZ’s mom and dad to thank for that. I was over for dinner at their place last year when we got on the topic of vegetables and I told his dad: “I actually don’t hate any vegetables – except for asparagus”… Guess what we were having with our dinner that night? Oops, major dinner guest fail.

Asparagus and Cremini Buckwheat Lentil Salad

But, as it turns out, I actually liked it that night. They prepared it with olive oil, garlic, and Parmesan, which I’ve replicated at least three or four times already this spring. But this time instead of making it on its own as a side dish, I decided to toss it with some other ingredients to make an easy farmers market lunch. The buckwheat’s nutty flavour is  a great pairing for the earthy flavours in this salad, which get brightened up by the lemon vinaigrette. And of course I finished it off with some Parmesan – the real secret to making vegetables taste good. So if you think you don’t like asparagus, try this dish – you might be surprised!

Asparagus and Cremini Buckwheat Lentil Salad

Asparagus and Cremini Buckwheat Lentil Salad
Yield: 3-4 servings
  • ¾ cup dry buckwheat groats
  • ⅔ cup dry French lentils
  • ½ lb cremini mushrooms, sliced
  • 1 lb asparagus
  • 1 clove garlic
  • 3 tbsp olive oil, divided
  • Juice of ½ lemon (~3 tbsp)
  • ½ tsp Dijon
  • ½ cup shredded Parmesan
  • Salt
  1. Preheat your oven to 400F.
  2. Cook your buckwheat and lentils according to their packages' directions and set aside when done.
  3. Meanwhile, snap off the woody stems of your asparagus and toss them in a square baking dish with 1 minced clove of garlic, 1 tbsp olive oil, and salt. Place in the heated oven and roast for about 15-20 minutes, taking them out midway through to toss. Once they are done roasting, remove from the oven and cut into 1 inch pieces.
  4. Then heat up ½ tbsp olive oil in a pan. When it is heated, add half the sliced mushrooms and a pinch of salt. Saute until they are nicely browned. Then add another ½ tbsp oil and saute the other half of the mushrooms. Set them aside.
  5. In a large bowl combine the cooked buckwheat and lentils, asparagus (make sure any garlic and oil in the dish is added to the bowl too), and mushrooms. Add the last tbsp of oil, lemon juice, Dijon, and shredded Parmesan. Stir to combine and taste, then add salt as needed.

Asparagus and Cremini Buckwheat Lentil Salad

Are there any vegetables you don’t like?


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