Let' get right down to business today.
These cookies. Oh my gooodness!
I haven't stopped thinking about them since last Friday.
You might have seen me post about them on instagram last weekend.
They're a take on my Flourless Breakfast Cookies that I posted at the beginning of January. I can promise you that you'll never ever know that these are gluten-free. The texture is out of this world. Their soft doughiness is off-the-charts.
They're thick + chewy, full of flavour, and super soft thanks to a combination of oat flour (ground from gluten-free oats) and rolled oats. Oat flour is one of my favourite clean eating flours, which you'll notice I use in many of my baking recipes.
On my first bite, I though these soft-baked breakfast cookies were very similar to baked oatmeal. You can use any kind of nut or seed butter you like if peanut butter isn't your thing, but I found the peanut butter flavour wasn't overly strong. Almond butter and cashew butter would be pretty great to try too. Or if you're feeling adventurous, maybe even a mix of nut butters!
To make things exciting I added two mix-ins. Dark chocolate chunks and slivered almonds -a match made in heaven.
adapted from Flourless Breakfast Cookies
Soft Baked Breakfast Cookies
Cook Time: 15 minutes
Keywords: bake breakfast snack dessert gluten-free vegan vegetarian vegan option banana chocolate honey cinnamon cookie
Ingredients (8-10 large cookies)
- 1 cup rolled oats
- 1 cup oat flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon sea salt
- 1 cup natural peanut butter, or other nut butter
- 1/4 cup honey, or pure maple syrup
- 3 tablespoons unsweetened applesauce
- 1 large banana, mashed (about 1/2 cup)
- 1/2 cup dark or semi-sweet chocolate chips
- 1/4 cup slivered almonds
Preheat oven to 325˚F. Line large baking sheet with parchment paper and set aside.
Combine first four ingredients in a large bowl (or the bowl of a stand-mixer) and whisk together. Stir in the peanut butter, honey, applesauce, and mashed banana. Mix until all of the ingredients are well combined. Gently stir in chocolate and slivered almonds. The dough will be thick and wet.
Using an ice cream scoop, scoop the dough (apprx. 1/4 cup) and drop onto prepared baking sheet. Slightly flatten the tops for desired thickness. The cookies will not spread out in the oven.
Bake for 15-17 minutes until edges are just starting to brown. Remove from oven and cool on the baking sheets.
The cookies will stay fresh at room temperature for about 1 week. You can also freeze them in sealed containers/ or freezer bags for up to 3 months.
Serving Size: 1 cookie Calories: 255 Fat: 16g Saturated Fat: 3.5g Carbohydrates: 19g Sugar: 7g Cholesterol: 0mg Sodium: 48mg Fiber: 4g Protein: 11g
I'm thinking these will be an excellent addition to your week. Enjoy!
Today I give you yummy mashed potatoes.
Everyone loves a good mound of mashed potatoes. As a kid I used to have fun playing "is there any sausage in my mash?" with my brother. Growing up we had a lot of very english style meals when my grandparents would often make us dinner during the weekdays, such as sausage + mash. We would entertain ourselves by putting a piece of sausage on our fork, then we would stick it in the mashed potatoes to cover it and make each other guess if there was any sausage in hiding in there.
These mashed potatoes are much better for you than the traditional ones that we all knew growing up. This is a simple recipe that's still comforting and very flavourful. It's a nice easy side to make during the week to have with your favourite protein...as for the sausage I think I've had my fill.
I personally like to pair this with almond-crusted baked chicken; a recipe that I have in the works for posting on the blog very soon. But you know potatoes really do go with anything.
The white pepper imparts a nice unique tang, but the mustard is really key to the awesome flavour of this dish. It's a delicious and nutritious way to jazz up your everyday mashed potatoes.
Olive Oil Smashed Potatoes
Prep Time: 15
Cook Time: 20
Keywords: side gluten-free grain-free nut-free vegan vegetarian potatoes mustard
Ingredients (yields appx. 3 cups)
- 2 lbs Yukon gold potatoes, skin on, cut into large chunks
- 1/4 cup extra virgin olive oil
- 2 Tbsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 white pepper
Place cut potatoes in a large pot of cold water, cover and bring to a boil on high heat. Once boiling, reduce heat to a simmer and cook until tender when pierced with a knife, about 15-20 minutes. Drain potatoes thoroughly, keeping them in the pot. Set pot aside.
Add 1/4 cup oil to the pot along with mustard, sea salt, and white pepper. Using a masher, lightly mash the potatoes until combined.
If potatoes cool down too much while mashing return to the burner over low heat. Serve warm.
You'll just have to trust me on how good these taste, because their just really not the most photogeneic thing. I hope I did them justice though ;)
Hellooo dinner. Face plant.