gluten-free double PB monster cookies

monster cookies. you know, the kind that have a bunch of mix-ins dumped into the batter. well, i went ahead and adapted my own version of some monster cookies i’ve seen lately. one of the major things in my recipe is that it’s double peanut butter. not only is there a full cup of natural PB in the batter, but i switched some of the ratios, & added PEANUT FLOUR. peanut flour jumped out at me a few weeks ago at trader joes; it’s literally dried peanuts ground into a flour. basically peanut powder. but when it mixed in with my monster cookie dough, it doubled the peanut butter and made these cookies so freaking creamy.

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baked pumpkin oat bars

recently, i reintroduced OATS to my almost-daily food situation after a while of focusing on grain-free recipes and meals. i have been making oatmeal with so many diff mix-ins and trying to change it up to keep it interesting.

i wanted to make a version of an oatmeal that was still nutritionally balanced but did was easier to take on the go, to have as a snack at work or for breakfast at any time. sooo… i made these pumpkin oatmeal bars! tested them out and knew even from tasting the batter that they were gonna be delish and just what i was hoping they would be!

these are still gluten-free, dairy-free, refined-sugar free, and even egg-free! the main ingredients are oats, oat flour [blended up oats, easy!], pumpkin, coconut sugar, and a few other goodies. you can mix in any sort of toppings like chocolate chips, a nut, or even coconut or raisins if you wanted, but i left these plain and they were GREAT.


INGREDIENTS >>

> 1 cup oat flour

> 2 cups GF oats

> 1 can of pumpkin

> 1/2 cup almond butter

> 1 cup nut milk (i used Trader Joe’s macadamia/mixed nut milk)

> 1/2 cup coconut sugar

> 1 tsp baking powder

> 1.5 tbsp cinnamon

> 1 tsp nutmeg

HOW TO MAKE >>

  • set oven to 350F.
  • combine oats, oat flour, & baking soda. set aside.
    • in a large mixing bowl, whisk pumpkin, nut butter, milk, & coconut sugar until incorporated.
  • add cinnamon + nutmeg to wet mixture; stir until combined.
  • add dry ingredients to wet, stirring until fully mixed.
  • pour into a parchment-lined + greased baking dish (i used a brownie pan), and press down to eliminate extra air within batter.
  • bake on 350F for 20-25 minutes or until top begins to brown and firm up.
  • cut into 8-16 bars, depending on the size you want! store on counter for a few days or in fridge for up to 1 week.
  • HAPPY FALL