Entries in Honey (11)
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!
So I'm really quite excited! I recently teamed up with the Canadian company North Coast Naturals to develop some tasty new recipes using their products. I've been working very hard testing out my first recipe for these energy bars and I just couldn't wait to finally share them with you!
For my first recipe trial I wanted to make an energy+protein bar that I could feel good about eating and would help fuel me through my workouts.
Enter the No-Bake Peanut Butter Energy Bar.
I used North Coast Natural's vanilla 100% Iso-Protein Powder to give them a good hit of protein and nutrition. I love that this protein powder is all natural and has no preservatives, artificial sweeteners, colours or flavours. It's naturally sweetend with low-glycemic stevia and blends well in smoothies - no chalky taste at all. It really does taste great! Trust me, I wouldn't candy-coat the truth. I love how it tasted in these bars too. Next time I'm thinking of trying the chocolate Iso-Protein in these bars. Chocolate and peanut butter were made to go together!
Now there's 2 kinds of protein/energy bars that I like. First there's the cakey kind. And then secondly, there's the chewy kind. These are a bit of a mix between the two. They're soft and chewy, but still have some crumbliness going on. Perfection in bar form if I do say so myself.
I've been trying these as pre-workout snacks before going to the gym to lift weights. They're satiating and have just the right amount of carbs and protein. The best part is you know exactly what went into them. You get about 300 calories, 15 grams of protein, and 28 grams of clean carbohydrates. Plus they're delicious! They also make a perfect on-the-run to-go breakfast.
Happy lifting, friends!
No-Bake Peanut Butter Energy Bars Gluten Free, Vegetarian, Vegan option | Yields 12 bars
- 1 1/2 cups natural peanut butter
- 1/2 cup maple syrup, or agave, coconut nectar, honey
- 2 tbsp coconut butter
- 1 1/2 cups gluten-free rolled oats
- 2 scoops vanilla protein powder (I used North Coast Naturals Vanilla Iso-Protein)
- 1/2 cup raisins, or other dried fruit
- 1/4 cup roasted pepitas
- 1/2 cup slivered almonds
- Place oats, protein powder, raisins, pepitas and slivered almonds in a large bowl; mix to combine.
- Warm peanut butter and maple syrup in a small saucepan over low heat, stirring, until smooth. Pour over oat mixture and mix well to combine.
- Press into an 8x8-inch-square pan lined with parchment paper so the bars will lift out easily. Press the mixture down until evenly flattended. Let cool in the fridge for at least 1 hour to harden.
- Cut into 12 bars. Keep refrigerated.
- North Coast Naturals Iso-Protein is not vegan.
- To make this nut-free try using sunflower seed butter or tahini and replace the slivered almonds with extra toasted pepitas.
Serving Size: 1 bar Calories: 337 Fat: 19g Saturated Fat: 2g Cholesterol: 0mg Sodium: 14mg Carbohydrates: 28g Sugar: 14g Fiber: 5g Protein: 15g