Now, there are all different types of easy recipes, but my favorite kinds are dessert recipes. Because let’s be honest, if there’s no dessert after dinner (or at any time of the day, actually), well that’s a major problem as far as I’m concerned. So since these cookies are both those things, obviously I had to share the recipe.

They came about when I very randomly decided to experiment with a recipe posted by Instagram user Healthy Hayls. She made them using only oats and mashed banana as the base, but I added a few extra ingredients to make them a tiny bit more cookie like. Check out the recipe below, try it for yourself, and leave a comment to let me know what you think!

(P.S. They’re vegan and gluten free, too!)

Ingredients

• 1/2 cup almond meal
• 1/4 cup rolled oats
• 1/2 T cocoa powder
• 1/2 tsp baking powder
• 1 banana, mashed
• 1 T creamy peanut butter
• 1/4 cup chocolate chips

Directions

• In a medium-sized bowl, mix the dry ingredients together.
• Add the mashed banana to the dry ingredients and then the peanut butter and chocolate chips.
• Stir everything together until all the ingredients are blended and you reach a thick batter-like consistency.
• Scoop spoonfuls of the dough onto an oiled cookie sheet (I made about 12 cookies) and bake at 350 degrees F for 10 minutes.
• Let cool for 5 minutes before serving.

OMG, cliche! I know. But I had to. I just had to go there.

Plus, why is that not the saying? Avocados are so much cooler than lemons and I’d rather have guacamole over lemonade any day.

Having this homemade guacamole on hand during a busy week to easily throw atop your lunch or add as a side to your dinner is so convenient it’s ridiculous.

And much better than having a pitcher of lemonade in your fridge. Don’t get me wrong, I love a good glass of fresh, homemade lemonade. But you can’t dip chips in it or use it to top your veggie pita pocket, soooo… Gucamole takes the cake in my book.

Life, stop handing out lemons and start handing over some avocados.

Now, please.

Note: This will yield about four, 2 tablespoon sized servings. To make more at once, just double the ingredients!

What You’ll Need

• 1/2 avocado, peeled and mashed (the more ripe, the better)
• 1/4 large tomato, diced
• 2 small cloves garlic, minced
• 1/4 cup diced red onion pieces
• 1/2 lime
• 2 T corn kernels (fresh from the cob or from a can)
• 2 generous T plain Greek yogurt
• dash of cumin
• dash of salt
• dash of pepper

What to do

1. Cut up the avocado and mash it well until it forms a pasty mixture
2. Add the Greek yogurt to the avocado mixture and stir until well combined.
3. Toss in the remaining ingredients and mix until everything is well blended.

I put it on almost everything. Salads, sandwiches, wraps, quesadillas … It goes well with everything! Even ice cream.

Just kidding. Don’t put it on your ice cream. Unless you want to ruin your ice cream.

Since discovering this recipe, it’s probably been months since I’ve used any other salad dressing or sandwich spread. But really, who the heck cares?! When you have a low-cal, homemade salad dressing with all-natural ingredients, there’s absolutely no need for store-bought dressing.

I originally started making this Greek yogurt honey mustard dressing by following this recipe from Martha Rose Schulman. After about my fourth time whipping it up, I sort of stopped referring to the recipe.

I started winging it, playing around with the proportions and omitting some ingredients. Finally, i adapted it into this creamy, sweet and tangy honey mustard deliciousness.

Follow the recipe below to make a batch of your own.

P.S. Feel free to play around with the ingredient proportions to modify it for your own personal taste. For example, if you like a sweeter dressing, add a bit more honey.

Greek Yogurt Honey Mustard Dressing

Ingredients:

1 tablespoon extra virgin olive oil

2 tablespoons Red Wine Vinegar

2 (generous) teaspoons mustard

1/4 cup plain, non-fat Greek yogurt (I use Chobani or Trader Joe’s)

2 teaspoons honey

Directions:

1. In a small bowl, whisk together the olive oil and vinegar.

2. Add the mustard and mix until blended.

3. Add in the Greek yogurt and honey, mix until blended.

4. USE ON ALL OF THE FOOD!

*Makes about five 2-tablespoon servings