Maple Pecan Oatmeal Chocolate Chippers

What a mouthful! Oh, and the name is pretty intense, too. I’ve been getting back to eating my fair share of fruits and veggies, but baking has always been a sort of therapy of mine. So, I decided to take a fresh set of eyes to my old favorite cookie recipe -- Pecan Chocolate Chippers -- and make a few modifications to take it over the edge into nirvana.

If I ever open a cafe, these cookies will surely make the menu:

MAPLE PECAN OATMEAL CHOCOLATE CHIPPERS

Makes 24 large cookies. Consider making a half batch.

What you’ll need . . .

• 1 cup Earth Balance
• 3/4 cup maple syrup
• 1/2 cup Sugar In The Raw
• 2 tablespoons flax meal + 2 tablespoons water
• 1-1/2 teaspoon vanilla extract
• 2-1/2 cups white + whole wheat flour*
• 1/2 - 1 cup rolled oats, uncooked
• 1-1/4 teaspoon baking soda
• pinch (or two) sea salt
• 2 cups chopped pecans
• 2 cup semi-sweet chocolate chips

Method . . .

1. Preheat your oven to 400 degrees F. Lightly grease a cookie sheet with coconut oil or Earth Balance and set aside. NOTE: I have been using my Wilton Muffin Top Pan for most cookie baking lately. I highly recommend trying your cookies in one!
2. In the bowl of a stand mixer, beat together the Earth Balance, maple syrup, and sugar until light and fluffy. You’ll want to do this on high for several minutes to achieve the right consistency. (See my old post for a photo of “fluffy.”)
3. Then add in the flax, water, and vanilla extract and beat until well combined.
4. Add the flour, oats (however much you like -- I usually do 3/4 cup), baking soda, and salt. Mix on low until dough comes together. * You’ll want to first add 2 cups of flour, add the rest of the ingredients, and then slowly add the 1/2 cup. It depends on how tightly your flour is packed, etc. -- dough shouldn’t be too wet or too dry. 
5. Then add in the pecans and chocolate chips and continue mixing until everything is combined.
6. Scoop dough by scant 1/4 cupfuls onto your pan. Then flatten slightly before baking. Alternatively, you can scoop heaping tablespoons onto your baking sheets to prevent crowding, yielding more like 40 cookies per batch. I’ll admit that I haven’t made this recipe on a normal baking pan, so proceed with caution if you’re making the BIG cookies. 
7. Bake for 8-10 minutes. Shorter bake time for smaller cookies, longer bake time for the big guys. Cookies are done when they are lightly browned at edges. Then remove from oven and let sit in pan for 5 minutes before gently transferring to a cooling rack.

The hardest part? 

Not eating the dough.

Oops.


Enjoy!

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GF Oatmeal Raisin PB Chocolate Chippers

The folks at Peanut Butter + Co. contacted me to see if I'd like to try some of their peanut butter spreads after I posted my birthday Cookie Dough Stuffed Cupcakes with peanut butter frosting. Boy would I ever, I wrote them. I've been a huge fan of their brand for years on end, especially the Dark Chocolate Dreams mix.

So, I wanted to craft a recipe using a spread I had never tried before. And along with the White Chocolate Wonderful and Mighty Maple flavors, I got hooked on one that gave me this great idea for a cookie-hybrid. It's a chewy, soft cookie that's perfect for fall snacking. The best part? You only need one bowl to make them -- and cleanup is a breeze!

OATMEAL RAISIN + PB CHOCOLATE CHIPPERS
Gluten free, vegan, and simple to make.

What you'll need . . . 

• 1 cup GF rolled oats, uncooked
• 1 teaspoon baking soda
• 1 tablespoon flax meal + 3 tablespoons hot water (flax egg)
• 1 cup peanut butter*
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips
• Pinch salt for topping cookies

* Obviously, I used Peanut Butter + Co's Cinnamon Raisin Swirl in this recipe. If you don't have it, just use 1 cup peanut butter, but add 1/3 cup raisins and 1/2 to 1 teaspoon cinnamon to this recipe.

Method . . . 

1. Preheat your oven to 350 degrees F. Lightly grease a baking sheet and set aside.
2. In a large bowl, combine the flax egg with the peanut butter, brown sugar, and vanilla extract by stirring vigorously with a spatula.
3. Then toss in the oats and baking soda and mix until well incorporated. Fold in the chocolate chips.
4. Then let the mixture chill for 30 minutes or so, just to firm up and let oats soak in flavor a bit.
5. Scoop out in heaping tablespoons (almost double size) and arrange on your baking sheet (makes around 12 to 14 large cookies). 
6. Flatten each with the palm of your hand slightly before baking for 9-11 minutes. Done when lightly golden on edges. 

Just a note on all these gluten-free recipes you've been seeing (like last week's Sweet Pumpkin Bread -- as a quick note on that recipe, I used FINE GRIND cornmeal -- if you use a coarser meal, it's likely to crumble). I simply ran out of flour last week and decided to get creative with the ingredients I DID have on my kitchen shelves. Many of you have written me because you appreciate the GF recipes, so I will try to provide more in the future.

Please let me know if you try this cookie!

Thanks to Peanut Butter + Co. for sending me the different peanut butters to try. I was not compensated or required to post about their products, but I've been a fan of this brand for honestly years and enjoy it tremendously. My opinions are 100% my own.

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Gluten-Free Sweet Pumpkin Bread

Here we go with the pumpkin! Expect a lot of it from me (and everyone else) for the next several months! I couldn't resist picking up a can of my favorite orange puree the last time I visited the store. We adore our Pumpkin Garlic Knots and Brie-Stuffed Pumpkin Garlic Rolls, among many other pumpkin-centric recipes. Don't you?

When I found myself without flour, I made a bread that didn't require any! It's a sweet, quick bread that contains no refined sugar, flour, or dairy/eggs. So, it's suitable for a variety of diets and preferences. We all deserve a little fall indulgence. (Didn't you hear? It's fall already, at least in my mind.)

HEARTY + SWEET PUMPKIN BREAD
Gluten-free, vegan, naturally sweetened, and perfect for breakfast, etc.

What you'll need . . . 

• 1 cup pumpkin puree
• 1 cup coconut milk (or other nondairy milk)
• 1/2 teaspoon vanilla extract
• 1 tablespoon flax meal + 3 tablespoons hot water (flax egg)
• 1/3 cup pure maple syrup
• 3 tablespoons olive oil
• 1-1/2 cups FINE GRIND cornmeal*
• 1 cup almond meal
• 1 cup gf rolled oats, uncooked
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon 
• pinch salt
• Handful semi-sweet chocolate chips (optional)

* I originally didn't specify the cornmeal I used -- but it was a fine grind variety. If you use a coarser meal, it will be more likely to crumble.

Method . . . 

1. Preheat your oven to 350 degrees F. Generously grease a standard loaf pan with olive or coconut oil. Set aside.
2. In a large bowl, mix together your wet ingredients -- pumpkin, milk, vanilla, flax egg, maple syrup, and oil. 
3. In another bowl, whisk together your dry ingredients and then toss them into the bowl with the wet ingredients. Mix with a spatula until just moistened.
4. Transfer to your prepared loaf pan and smooth down until even. 
5. Bake for 1 hour, checking periodically. Should be set in the center when inserting a toothpick. If it doesn't come out clean, continue to cook for another 5 or 10 minutes.
6. Let cool before serving.

I think walnuts would be an excellent addition to this recipe, I just didn't have any on hand. You can also substitute in any other purees you'd like, including applesauce, which would produce a lovely loaf. Oh, and I have another delicious vegan + gluten-free recipe coming up next week! It's a fall-ish cookie hybrid of oatmeal cinnamon raison + peanut butter chocolate chip cookies.

HAPPY FRIDAY!

// My Writing, Elsewhere:

How To Eat Well On Just $20/Week
6 Health + Fitness Rules That Have Changed
10 Things Healthy People DO NOT Have In Their Homes
Satisfying Stir-Fries in 20 Minutes Or Fewer
Tips For Getting the Home Loan You Want
12 Delicious Nut Butter Recipes to Make At Home
7 Tricks For Better Posture Today!
12 Herbs and Spices Every Pantry Should Have
5 Smart Ways To Save on Back-To-School Clothing
4 Workout Recovery Essentials For a Healthy Body
Make 15 Junk Food Favorites Healthier + Cheaper At Home

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Chewy + Crispy (Vegan) Chocolate Chippers

I cook, but I'm a baker at heart. As much as I love eating healthy whole foods, my greatest kitchen achievements and goals revolve around creating crusty sourdough rounds and perfect chocolate chip cookies. Now that we're unpacked in our new (gloriously large) kitchen . . . I'm getting back to my baking. It feels good.

I've been working on this cookie recipe for months (years, really). I've discovered that shortening -- though not an ingredient I ever use much -- really helps with texture here. However, if you use all shortening, the cookies lack flavor. Flax eggs work well when using baking soda to lift. White-whole wheat flour gives substance, but keeps the dessert aspect alive. Sea salt just tastes better. It's the little things.

Anyway, if you haven't made one of my recipes before, I'd say this is a good one to start with. It's certainly a keeper. And though I'm never quite done tooling around with my confections, I think this one might go down as my official homemade recipe. The one that I'll pass along to my kids and their kids and etc.

CHEWY + CRISPY CHOCOLATE CHIPPERS
Your new go-to recipe for vegan cookie goodness.

What you'll need . . . 

• 1/4 cup Earth Balance butter substitute
• 1/4 cup organic shortening 
• 3/4 cup sugar*
• 1 tablespoon golden flax meal + 3 tablespoons HOT water 
• 1 teaspoon vanilla extract 
• 1 cup white-whole wheat flour 
• 1/2 cup almond meal 
• Pinch or two of sea salt 
• 1/2 teaspoon baking soda 
• 1 cup chocolate chips

* I used a mix of half this amount dark brown sugar + half this amount of raw sugar.

Method . . . 

1. Preheat your oven to 375 degrees F. Set out an ungreased baking sheet.
2. Using a paddle attachment in the bowl of a stand mixer, combine the Earth Balance, shortening, and sugar. Mix on medium to high until light and fluffy. 
3. Then add in the flax egg and vanilla extract. Again, blend until fluffy at a higher speed -- a couple minutes should do.
4. Add in the flour, almond meal, sea salt, and baking soda. Mix on slow or by hand. 
5. Then fold in the chocolate chips. You can add nuts or anything else in this step too, just keep it to around 1 cup total of add-ins.
6. Bake right away or chill in your refrigerator for half an hour -- it's really up to you. I tried it both ways, and I couldn't tell a huge difference with chilling or not.
7. Bake for 9 to 11 minutes (9 does the trick in my oven every time, but all ovens are different). Until lightly brown on edges. Let cool before devouring with some homemade almond milk on the side.

I'm hoping to get an initial house tour up on Writing Chapter Three later today so I can show you the kitchen! There's nothing fancy about it. The appliances don't match and aren't particularly new. The countertops are laminate. The cabinets are old and dark. BUT! It's so much bigger and more efficient than my old space. So, from a practical point of view -- a huge upgrade.

Oh, and I posted over the weekend. If you're looking to eat less BPA and use fewer canned goods: cooking beans isn't as difficult as I once believed it to be. Here are my tips and tricks, as well as how to freeze 'em in large batches.

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Deep Dish Honey-Peanut Butter Chippers

It's been a long while since I've made a batch of cookies. I've been enjoying less sweet treats like these delicious Peanut Butter Blondies -- and I've actually played around with that recipe, too, so keep an eye out for another super healthy modification. Anyway, the theme is the same: I'm trying to stay away from processed sugars, favoring honey and maple syrup instead as more nutritive sweeteners.

And these cookies might be some of my favorite to date. They taste almost like honey roasted peanuts. Now, if you'd rather make smaller cookies, you could likely just scoop out tablespoonfuls of dough and flatten onto a cookie sheet and bake for 10-12 minutes.

I prefer the deep dish version:

DEEP DISH HONEY + PEANUT BUTTER CHIPPERS

What you'll need . . . 

• 1-1/2 cups white-whole wheat flour 
• 1/2 cup rolled oats, uncooked 
• pinch sea salt 
• 1/2 teaspoon baking soda 
• 1/2 cup honey* 
• 1/2 cup peanut butter 
• 1/4 cup Earth Balance 
• 1 teaspoon vanilla extract 
• 1 tablespoon flax meal + 3 tablespoons hot water 
• 1/2 cup chocolate chips 
• 1/2 cup crushed peanuts, if you have them 

* I'm sure maple syrup would work well in an equal ratio if you don't have/eat honey.

Method . . . 

1. Preheat your oven to 350 degrees F and lightly grease a standard muffin tin.
2. In a large bowl, whisk together the flour, oats, salt, and baking soda. Set aside.
3. In the bowl of an electric mixer, cream together the peanut butter, honey, and Earth Balance -- until fluffy. Then mix in the vanilla extract and flax egg until well combined.
4. Combine the wet and dry ingredients and mix until just incorporated. Then fold in the chocolate chips and peanuts (optional).
5. Divide evenly into a muffin tin and use lightly moistened fingertips to flatten the tops.
6. Bake for 12-15 minutes, until golden brown. Let cool for a couple minutes before turning over onto a cooling rack to cool completely.

Enjoy!

And if you'd like to see scenes from our fun date at Ommegang Brewery to see Modest Mouse!

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Oatmeal Cookie "Ice Cream" Sandwiches

It's been eons since I made Frozen Banana Bites or whipped up Peanut Butter + Banana Ice Cream. Still, those are two of the most popular recipes on this entire blog -- so, a couple weeks ago I figured I'd get back to basics.

I broke apart some bananas and placed them in a freezer bag to chill.

Somewhere along the way, I forgot about them. Of course I did! I ate lots of other desserts, too. But it didn't click until I made Ada a batch of our Half Dozen Gluten-Free Chocolate Chippers.


As they cooled on the countertop, I got this crazy-good idea about the bananas. And I wanted to share it with you immediately. Too bad I can't find my big camera charger.

iPhone photos for the win!


OATMEAL COOKIES
Two ways -- using the same ingredients. Vegan, gluten-free, and no refined sugar!

Chocolate Chip Cookies

• 1-1/4 cups rolled oats (processed into flour)
• 2 tablespoons coconut flour
• 1 tablespoon flaxmeal
• 1/4 cup Earth Balance
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Handful or two chocolate chips

Double Chocolate Cookies

• 1-1/4 cups rolled oats (processed into flour)
• 1 tablespoon coconut flour
• 1 tablespoon cocoa powder
• 1 tablespoon flaxmeal
• 1/4 cup Earth Balance
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Handful or two chocolate chips

Method . . . 

1. Preheat your oven to 350 degrees F.
2. In the bowl of an electric mixer, combine the Earth Balance, maple syrup, and vanilla extract until well incorporated together.
3. Then pour the other ingredients into the bowl and mix well. Fold in the chocolate chips.
4. Using a tablespoon measure, scoop out 8 (heaping) to 12 (flat) spoonfuls and then flatten with your palm onto a cookie sheet. You don't need to grease the sheet either.
5. Bake for 10-12 minutes, until golden brown. Let cool completely. Set aside.

VEGAN BANANA "ICE CREAM"
Feel free to sub in any nut butter you like best!

Chocolate Peanut Butter

• 1 cup frozen banana coins/slices
• 1 tablespoon natural peanut butter
• 2 tablespoons cocoa powder
• couple tablespoons water, for consistency

Peanut Butter

• 1 cup frozen banana coins/slices
• 1 tablespoon natural peanut butter
• couple tablespoons water, for consistency

Method . . . 

1. Pour frozen bananas into food processor and then pulse/blend with other ingredients.
2. Add water a tablespoon at a time until you reach your desired consistency. You don't need much to do the trick.
3. Then scoop in heaping tablespoonfuls onto your cookies and top with another to make a sandwich.
4. You'll want to either eat or freeze immediately.
5. If you decide to freeze, just store in an air-tight container and let sit out for a few minutes before eating to allow "ice cream" to soften.

Whatever combination you choose, you'll get a great small batch (4 to 6 sandwiches total) of this delicious summer treat. And it's relatively healthy, too! No refined sugar. Vegan. Gluten-Free (if you use GF oats). I have already made a couple batches that are in our big freezer . . . right now.

We'll see how long they last!

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Nutella + Chocolate Chip Banana Bread

We had three beyond-ripe bananas I needed to use up before a house showing tonight (they were stinking up the place), and I remembered how much my best friend Lindsey loves our Peanut Butter + Chocolate Chip Banana Bread. Expect, I also know that she loves all things Nutella even more. So, you know -- I made this recipe specifically for her.

Except I'm not so sure it'll last until the next time we're together.

Could you resist this?

// NUTELLA BANANA BREAD
I used Aldi's hazelnut-chocolate spread -- and it's magical!

What you'll need . . .

• 3 medium bananas (riper is better)
• 2 tablespoons flax meal 
• 3/4 cup warm almond milk (unsweetened, preferably) 
• 1/2 cup Nutella (or off-brand)
• 1/4 cup olive oil 
• 1/4 cup pure maple syrup 
• 1 tablespoon vanilla extract 
• 2 cups whole wheat flour, sifted
• 1 tablespoon baking powder 
• Pinch salt 
• 1/2 cup semi-sweet chocolate chips

Method . . .

1. Preheat oven to 350 degrees F. Grease a glass loaf pan and set aside.
2. Mash the bananas until they are goopy.  Set aside. Also mix together the flax meal with 3/4 cup of WARM almond milk. Then set aside.
3. In the bowl of an electric mixer, combine the Nutella, olive oil, maple syrup, and vanilla extract. Then add in the flax meal mixture and bananas.
4. In another bowl, whisk together the flour, baking powder, and salt. Add these dry ingredients to the wet using a spatula and mix until just combined. Do not over-mix.
5. Fold in chocolate chips and let rest for five minutes (to let the baking powder react). Then pour mixture into prepared loaf pan and bake for 55 minutes to 1 hour.
6. After the time is up, take loaf out and poke with a knife or bamboo skewer (something to get in there deep!). If it doesn't come out clean, cover with some tin foil and return to oven for up to 15 minutes, checking periodically for done-ness.
7. Let cool before tipping out of loaf pan and slicing.

Not much else to say except:

GO MAKE THIS RECIPE NOW!

And . . .


Nutella Pie with Strawberries


Nutella-Pear Oatmeal


Nutella Mini-Chip Cookies


Vegan, Gluten-Free "Nutella" Balls


Nutella Ice Cream


Nutella Brownies


Rich Chocolate Pumpkin Cake with Nutella-Pumpkin Frosting


Chocolate-Covered Strawberries Smoothie

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Chocolate Chip Cookie Dough Bites

It's a big, scary day over here, so I'm just popping in to give you guys a quick recipe I made over the weekend. As I mentioned last week, I'm trying my best to save desserts and booze for special occasions and the weekends. Well, reason to indulge came sooner than I thought with Valentine's Day, so I tried making a treat that was both rich and, at least somewhat, nutritive.

Check 'em out:

CHOCOLATE CHIP COOKIE DOUGH BITES
vegan, gluten-free, refined sugar-free, too!

What you'll need . . . 

• 1/4 cup Earth Balance
• 1 tablespoon water
• 1/4 cup + 2 tablespoons coconut palm sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup oat flour*
• 1/2 cup almond meal/flour*
• Handful dark chocolate chips

* For this recipe, I used homemade pulsed rolled oats (GF from Bob's Red Mill) for flour, but store-bought almond meal/flour. You could also pulse raw almonds for your own almond meal at home. Consistency will vary depending on store-bought/homemade, so add a little at a time for best results.



Method . . . 

1. Cream together the Earth Balance, water, coconut sugar, and vanilla extract until fluffy.
2. Then mix in the flours and salt. Fold in the chocolate chips.
3. Scoop by heaping tablespoonful onto a plate or wax paper and then refrigerate.
4. Note: You can add more/less of the flour to achieve your desired consistency. Oat flour tends to soak up more moisture as time goes on, so keep that in mind.

// INDULGE?

I entered this recipe into MyFitnessPal and divided it into 12 servings (12 heaping tablespoons) and came out to around 110 calories per cookie dough ball. 10 grams of carbs, 7 grams of fat, 2 grams of protein, 49 mg of salt, and 5 grams of sugar. Now, compared to the cookie dough I used to make, it's not that different calorically.

However, it's lower in carbs, higher in nutrition and healthy fats, and has much less of a glycemic spike than it would with refined sugar and white flour. I could definitely do myself a huge favor and just stop eating sugar altogether, but I know the all or nothing approach doesn't work well for me. So, I'll focus on the gradual instead -- on portion sizes and adding in good stuff, like almond meal -- which is a fat-fighting food, where I can.

So, there's this question of indulging.
Not specifically in these treats, because I've already eaten many, but in general.

Though I don't appreciate Anthony Bourdain's disdain toward vegetarians and vegans, I do enjoy his writing, and recently came across this quote: "Your body is not a temple, it's an amusement park. Enjoy the ride.” -- As much as I try to eat healthfully and cut out "bad" stuff, I continually strive to strike a balance between enjoyment of my favorite foods and better health from the rest. Sometimes the two overlap, sometimes not.

What are your thoughts?

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Try It: Replace Conventional Flour w/ Sprouted

I've gone on enough no-sugar and/or detox kicks by now. I know myself. I cannot resolve to cut sugar out of my diet for the rest of my life. I don't want to either. (And I'm amazed at those of you who have the strength to abstain.)  I like love dessert. It's fun + relaxing to mix and bake . . . and, undeniably, dessert tastes good.

What I've finally accepted is that dessert cannot and should not replace meals, particularly breakfast. That's a part of maturing my eating habits that I understand. Knowing is half the battle. So, I've been experimenting with substitutions and alternatives.

And not at the flavor's expense.

// A BRIEF HISTORY

These are my favorite vegan chocolate chip cookies. I then modified the recipe back in 2012 by subbing in some pulsed oats to lighten the flour. Then again, I came up with a half dozen quick recipe + a gluten free version for a similar cookie, just less of it. (Remember all my half dozen recipes? I need to do more of them!)

And now I've changed them again. Chocolate chip cookies are my favorite dessert by far. I'll continue to make variation after variation, too. I'm that passionate and dedicated!


This time, I took the original recipe and . . .

• I replaced the sugars with coconut sugar (specifically this kind, which is lower glycemic, less processed, more nutrient dense)
• I switched the egg replacer + water with a flax egg (added omegas + what IS egg replacer?)
• I changed up the flour by using all sprouted flour (specifically this kind, which digests "like a vegetable" and isn't processed/refined + has all sorts of vitamins, enzymes, and minerals) 
• I also swapped the pecans for crushed walnuts because that's all we had in the pantry.

So, for any of my friends or family wondering what I did with my birthday money this year -- I bought these alternative baking supplies. We don't have money in the budget to always afford such interesting and exotic luxuries. These cookies are, in fact, literally a treat . . . on many levels.

As far as taste and texture, they are similar to the original recipe, just a bit chewier. It was my first time using sprouted flour, but I can surely tell a difference from a digestive perspective. And perhaps because I was using special ingredients, I was much more careful to conserve these cookies and resist eating them all in a week a day.

Have you baked with sprouted flour?

I'm itching to try something else. Perhaps a pie crust! I have all these frozen plums and I think pie might be just the thing. Baking is truly an emotional release for me. It's also given me time to think these last few weeks -- and I think I've been on a roll so I should keep it going!

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Crazy Layer Bars || Made Healthier

I've been meaning to try this for a long time . . .

These Pinterest-popular bars pop up on my feed every week. I don't even know where they originated. Obviously they are tempting, but I've tried taming my cravings because they're just . . . so . . . much . . . sweetness.

I'm not going to pretend I've made them healthy. But certainly making a few swaps here + there made them healthier. Baking a smaller batch (most recipes I found were for 9 x 13 pans), it's more in moderation. Or something. Bargaining, er, enabling is going on here maybe.

Anyway. Here's my Mother's Day treat:


You'll need . . .

• Half Dozen Chocolate Chippers recipe x 2 batches
• 1 package Sans Sucre Fudge Brownie Mix (it's sweetened with Stevia)
• 16 Oreo cookies or Newman O's

Simply . . .

1. Preheat your oven to 350 degrees F. Lightly grease a square baking dish (I believe mine is 8 x 8). Set aside.
2. Prepare your cookie layer. I didn't have enough flour, so I tossed in some oats for good measure. Then pour it into the pan and flatten.
3. Lay a layer of Oreos or Newman O's (they have at least one vegan option, I believe, if you're looking for that -- I have also read that Oreos are vegan strangely enough) cookies atop the cookie layer.
4. Then mix together the brownie mix + pour it on top. Follow the instructions on the box, but it's just a bit of olive oil and water that's needed there. Alternatively, you can make your own brownie, maybe my Favorite Vegan Brownies. Just make sure it's a small batch and consider alternative sweeteners if you'd like to cut down on the sugar.
5. Then bake for 30 to 40 minutes, until mixture firms and corners start to look done. You want it to be a bit gooey, though, so be careful not to over-bake.
6. Then cut into 16 squares and enjoy.

Again. Not necessarily healthy in any regard. But at least a 1/3 less sugar. Less butter + eggs, too. Plus, if you're vegan, you can use the substitutions above to make this recipe. And a smaller batch size helps with the moderation part.

So, that was a fun part of my not-so-fun weekend. But I won't get into it now. Tomorrow you can look for a fitness update, including info on my half marathon training plans for the fall + the new training log I'm going to add to this site. So many of you ask about my workouts, I thought I'd bring you along for the ride this time around!

Have you ever made a crazy recipe like this one healthier? I had a lot of fun. I'm sure they're "better" the old fashioned way, but honestly -- since I don't normally eat stuff like this, it was awesome even without pulling out all the stops!

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