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.Continue reading
these cookies are based on a recipe that comes with the oats i buy. the oats themselves are gluten-free, which means the absolute and only ingredient in them is the actual oats themselves. win. these cookies are free of gluten, dairy, and refined sugar.
i made some changes to the recipe that the oats suggest… i wanted to use unrefined sweetener, and i also wanted to make them dough edible before cooking [cause i always dig in to the dough]. i used coconut sugar to sweeten the dough, and used a few flax eggs so that the batter would be completely appropriate to eat ‘raw.’ still, i can’t decide if the dough is better or the baked cookies. you let me know!
the other ingredients on the list for these PB OATMEAL COOKIES include peanut butter, obviously, along with vegan butter (i used myokos’s vegan butter that is coconut oil-based), vanilla extract, baking soda, & dairy-free chocolate chips. it pretty much all comes together in one bowl, but you still combine the ingredients like most baking recipes, starting with the wet ingredients, and working towards adding the dry ingredients at the end.
here’s the full recipe!
>1/4 cup [dairy-free] butter, softened or at room temperature
>1 cup coconut sugar
>2 flax eggs [2 tbsp flaxseed with 5 tbsp water]
>1 tsp vanilla extract
>1 cup peanut butter
>1 1/2 tsp baking soda
>3 cups gluten-free oats
>1 cup DF chocolate chips
HOW TO MAKE >
- set oven to 350F.
- using a mixer, cream DF butter and coconut sugar.
- add eggs and vanilla, mix until incorporated.
- mix in peanut butter until well combined.
- add baking soda & mix.
- stir in oats gently until completely mixed/covered in wet ingredient mixture.
- finally, fold in chocolate chips and any other add-ins you choose!
- place dough in fridge for 20-30 min until formed.
- bake on 350F for 12-15 min or until edges start to turn color and cookies appear baked.
- (or don’t bake into cookies, and just eat the oat cookie dough).
- ENJOY any way you want!
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.
> 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
new banana bread on the loose!! i kind of dressed up my normal banana bread recipe with some additional add-ins… so decided to make a new recipe out of it!
the differences in this banana bread start with less flax & a little more almond flour + when it comes to additions — i threw in chopped walnuts, additional CINNAMON (hello hi fall), & the best one yet, chopped fresh banana pieces. big YES
this is also different from the banana nut muffins on my blog cause i didn’t use any mix this time… all individual ingredients and measurements, all came out to reflect the perfect BANANA NUT flavor i grew up on.
so in banana bread, of course, there is already banana mashed up and mixed into the entire batter, but something in me told me i needed more banana this time, so i used a perfectly ripened, yellow banana, sliced it down the middle and then into chunks, and tossed them into the batter with the walnuts. i stirred gently, saw the chunks in every turn, and knew it was gonna be perf.
left chocolate chips out of this round cause i really wanted to see how it came out as banana nut bread. it’s perfect, let me just say. chocolate chips will only make it 100x better, so go for it if you want!
here’s the full recipe — TAHINI BANANA NUT BREAD.
-2-3 mashed, ripened/overripe banana
-1/3 cup tahini
-1/3 cup maple syrup
-1/3 cup almond milk
-2 tbsp coconut sugar
-2 tsp vanilla extract
-2 cups almond flour
-1/4 cup ground flaxseed
-1 tsp baking powder
-1 tbsp cinnamon
-handful of walnuts, chopped
-1 banana, sliced + chopped, in chunks [not mashed]
HOW TO MAKE >>
- set oven to 350F.
- mix all wet ingredients together — mashed banana, tahini, egg, almond milk, maple syrup, vanilla extract — until incorporated.
- add coconut sugar, mix well.
- add ground flaxseed, almond flour, baking powder, and cinnamon.
- continue to mix until combined.
- using a spoon or rubber spatula, gently fold in walnuts + chopped banana to batter.
- pour into lined + greased loaf pan.
- bake at 350F for 45-55 minutes.
- store in refrigerator for up to 1 week or freeze for months!
can you get more springy than a lemon poppyseed muffin?! i simply do not think so. a light, fluffy, lemony yellow muffin, eaten as part of a breakfast, snack, or dessert, you just can’t go wrong!! my new lemon poppyseed muffins are grain-free, dairy-free, refined-sugar free, aka PALEO + delish!!