When the ladies of Zest Nutrition whipped these little wonders out at their holiday party in December, it was love at first bite. And worth sharing now, even post-holiday, because I believe so strongly in their credo that “we deserve to eat food that tastes amazing and makes us feel good all year long.”

Since they’re so easy to make, I’ve been sharing them with friends who become seem to become equally obsessed (you’ve been warned). The first few batches were by the book, but I’ve since experimented by trying coconut flour in place of almond flour, adding half an extra banana and a tablespoon of chia seeds, and replacing the regularly-sized chocolate chips with mini morsels.

The Zest ladies also suggest swapping out the dried cranberries, chocolate chips and coconut for any other ingredients you like. Go wild, and indulge without guilt!

Cookies in a Jar

(original recipe here)

Ingredients (in jar):

• 3/4 cup rolled oats
• 1/2 cup almond meal
• 1/4 cup shredded coconut
• 1/4 cup dried cranberries
• 1/4 cup dark chocolate chips
• 1/4 tsp salt

Ingredients (to add):

• 2 ripe bananas

Directions:

1. Heat the oven to 350F.
2. Mash bananas with a fork, then mix in jar ingredients until combined.
3. Form cookies on baking sheet and bake for 20 min.

The best part? Each batch is perfectly proportioned for storage in your standard mason jar.

Mix ahead and save for a rainy day when cravings hit, or get crafty and share something nourishing — yet delicious — with your friends and family.

Ever thought a vegan, gluten-free cookie with no refined sugar could be so tasty? Me, neither!