Entries in Nuts & Seeds (28)
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!
Hey friends! Today I'm guest posting over on Running On Real Food with these amazing vegan Pumpkin Pie Tarts. I'm just so excited about it!
And these tarts! They're to die for. Just a handful of ingredients, vegan, paleo, gluten-free and so very delicious.
From top to bottom these are moist and full of flavour with pumpkin and warm fall spices. Are you drooling yet? I am just thinking about them.
To all my dear readers in the US, these tarts would be a fabulous addition to your holiday Thanksgiving meal. I know that I will be making these on a regular basis though ;)
Be sure to head on over to Deryn's inspiring blog Running On Real Food to get the recipe!