Entries in Peanut Butter (15)
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!
How would you like a granola bar that's both delicious and good for you? One that has a nice balance of protein and carbohydrates? Well look no further, because I have got the perfect little frosty snack just for you.
Yes you heard correctly.
I've been thinking about making some new healthy snack bars that would be perfect for when hunger pangs strike. They're sort of a mix between banana ice cream and granola bars. The banana is what mainly holds them together, which is also why these guys get stored in the freezer.
I would suggest eating them in a bowl or on a little plate with a fork or spoon dessert style. Otherwise they will melt in your hands. We don't want that happening.
These would make a great healthy dessert. They would also be great for after workouts when you're a hot sweaty mess. You know when sometimes all you want is something nice and cool. Now that I've painted a rather gross image in your mind...
There's also an added bonus to these snack bars - they whip together faster than any other granola bar I've ever made (about 5 minutes -minus freezing time), and it only takes one bowl! They are also easily made vegan, just be sure to use a good vegan protein powder and viola! My favourite is Vega Sport.
Frosty No-Bake Chocolate Chip Granola Bars
Keywords: no-bake breakfast snack gluten-free grain-free low-sodium protein soy-free vegan option vegetarian banana chocolate north coast naturals whole grains bars
Ingredients (Makes 6 bars)
- 1 1/4 cup mashed banana (about 2 large banana's)
- 1 cup gluten-free rolled oats
- 1/2 cup crispy rice cereal
- 2/3 cup vanilla protein powder (I used North Coast Naturals 100% Iso Protein)
- 1/2 cup natural peanut butter
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips
Mash banana in a medium sized bowl using a potato masher or the back of a fork. Add rolled oats, crispy rice cereal, protein powder, peanut butter, and sea salt and stir until fully mixed. Now stir in chocolate chips.
Using a spatula, scrape and press the batter into an 8x8 baking pan lined with parchment paper. Make sure the batter is evenly spread by smoothing the top with your spatula. Place in the freezer for 1-2 hours or until firm. Remove from freezer and slice into bars. They will melt quite fast so please serve immediately or keep them stored in your freezer for when you want a quick snack.