Oatmeal Peanut Butter Chippers

It's been far too long since I posted a recipe. I actually do have a few to share with you guys, so I thought I'd start off with something sweet today. We've been making these cookies for a while because they're simple to mix together and turn out perfectly every time.

Without further delay . . . 

OATMEAL PEANUT BUTTER CHIPPERS

What you'll need . . .

• 1-1/4 cup all purpose flour
• 2 cups rolled oats (uncooked)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch coarse Kosher salt
• 1/2 cup virgin/unrefined coconut oil (softened)
• 1/2 cup smooth peanut butter
• 1 cup cane sugar
• 1/4 cup coconut sugar (or brown sugar)
• 1/3 cup coconut milk (refrigerated kind or nondairy substitute)
• Heaping tablespoon flax meal
• 2 teaspoons vanilla extract
• 1 cup your favorite chocolate chips

Method . . .

1. Preheat your oven to 350 degrees F. Spritz a baking sheet with oil or line with parchment, whichever you have around.
2. Put the coconut oil, peanut butter, and sugars in the bowl of a stand mixer and beat until fluffy. Then add the milk, flax meal, and vanilla and beat again until well incorporated and fluffy.
3. In another bowl, whisk together the flour, oats, baking powder, baking soda, and salt. 
4. Then add the dry ingredients to the wet in batches (I did it in four batches) and mix until everything is uniform. Fold in the chocolate chips.
5. Scoop heaping tablespoons of dough and roll them into balls and place on your cookie sheet. Alternatively, if you want a flatter cookie, you can press them down with the palm of your hand.
6. Bake for around 12 minutes -- until golden brown. Then let cool before putting them on a cooling rack. 
7. Repeat the baking process with the remaining dough. Should make 24 large cookies.
8. Store in an airtight container or they'll get crumbly.

HAPPY MONDAY!

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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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Chocolate + Nut Butter Energy Chunks

It’s been a while since I posted a good energy chunk recipe. I’m actually working on one that’s GORP-based, so keep your eyes peeled for that soon. In the meantime, I needed something to snack on before my workouts. I love the instant jolt of energy I get from these little balls. Yet, I don’t experience a huge sugar crash because the sweetness is naturally derived.

These energy chunks are great for snacks and dessert. Especially when you’re doing a Weekends-Off Diet approach. Ada loves them, too. If you’d rather let the nut butter steal the show, leave out the cocoa powder. Toss in chocolate chips, nuts, seeds, and anything else your heart desires.

Whatever you do, enjoy!

CHOCOLATE + NUT BUTTER ENERGY CHUNKS

Makes 20-24 balls. Gluten-free and vegan.

What you’ll need . . . 

• 12 pitted dates
• 4 heaping tablespoons nut butter (I used PB)*
• 4 tablespoons unsweetened cocoa powder
• 1/4 cup maple syrup
• 1 tablespoon vanilla extract
• 2 cups GF rolled oats
• pinch sea salt

* Would also work with sunflower butter, soy butter, etc. -- any kind of substitute you like!

Method . . . 

1. Pulse dates in your food processor until they break up a bit. 
2. Then add the rest of the ingredients minutes the maple syrup and vanilla extract and pulse. 
3. Add in the maple syrup and vanilla extract until your mixes well incorporated and sticks together. You may wish to add more/less maple syrup depending on your sweetness and/or texture preference.
4. Scoop out in heaping tablespoons onto wax paper. Then roll into balls.
5. Keep refrigerated in an airtight container for up to a week.

// SIMILAR RECIPES

• Chocolate Chunk Energy Cookies
• Chocolate Almond Butter Energy Chunks
• Cookie Dough Balls
• Double-Chocolate Granola-ish Bars
• Nutella Balls
• Cocoa-Hazelnut Energy Chunks
• Maple-Walnut Energy Chunks
• Marathon Chunks
• Chocolate-PB Energy Chunk
• Cacao Energy Chunk
• Runner's World Energy Bars
• Choc-PPB Energy BARS

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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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Strawberry Shortcake Muffins

I'm a little late with posting these, since strawberry season has come and gone here in upstate NY. And pretty much everywhere else for that matter. If you were smart and preserved or have frozen strawberries on hand, they would make a perfect substitute for this recipe. Now that blueberry season is upon us, feel free to use them (or any other fruit) in equal ratio as well!

These muffins are gluten-free and make a delicious dessert or even breakfast, depending on your cravings. I used a 1/2 cup of sugar, but I'm thinking in the future I could certainly use less or substitute in maple syrup or honey for a lower glycemic punch.

STRAWBERRY SHORTCAKE MUFFINS

What you'll need . . . 

• 2-1/2 cups rolled oats (if you're GF, use Bob's Red Mill)
• 1 cup low fat Greek yogurt*
• 2 tablespoons flax meal + 6 tablespoons hot water (you could also use 2 eggs)
• 1/2 cup raw sugar 
• 1-1/2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 1 cup fresh strawberries, chopped -- more if desired

* To make this recipe vegan, you can substitute in your favorite dairy free yogurt. You could even experiment with nondairy milk, like Homemade Almond Milk, though you will need to perhaps use a bit less, more like 3/4 cups. 

Method . . . 

1. Preheat your oven to 400 degrees F. Lightly grease a muffin tin or use liners and set aside.
2. Give your flax eggs some time to gel up by combining the 2 tablespoons of flax meal with the 6 tablespoons of hot water. Just whisk in a little dish and let sit for a few minutes.
3. Put all ingredients (except strawberries -- you will fold those in at the end) in your food processor and pulse until smooth. Alternatively, I'm sure you could just use some oat flour and mix it with the other dry ingredients and then add the wet later and stir until well incorporated.
4. Then transfer to a bowl and fold in the strawberries. The flax and oats will make the dough quite sticky, so just make sure your muffin tins are greased. I used Earth Balance.
5. Portion equally for 12 standard size muffins. Bake for 20 minutes, then check to see if edges are turning golden and you can even prick a muffin to check the center for done-ness. You may wish to bake up to 25 minutes or so.
6. Let cool on a rack before serving.

// FREEZE + RELATED RECIPES

If you'd like to save some to freeze, just let cool completely, then wrap each individually in plastic wrap and store in another airtight freezer container for up to 6 months, longer if you have a deep freeze.

• Zesty Orange Ricotta Muffins
• Apple Cider Dunkers
• Blueberry Skillet Cake
• Pecan + Chocolate Chip Microwave Muffins
• Banana-Walnut Muffin Tops

What's your favorite seasonal fruit? 

Mine? Strawberries. But I'm sure you could have guessed it!

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Celebration Cookies

I know, I know. Sugar. But I've been doing much better with it since my last post. I don't even feel like I NEED to eat dessert every day of the week, which is huge progress. Today's recipe is one created in celebration. I made them as a treat for a race well run.

Bonus: They're wheat-free, gluten-free, peanut-free, and vegan. BAM!

CHOCOLATE-ALMOND OATMEAL COOKIES

What you'll need . . .

• 1 cup almonds, processed into meal
• 1 cup rolled oats, processed into flour
• 1 cup rolled oats
• 1/4 cup cocoa powder
• 1 teaspoon Kosher salt
• 1 teaspoon baking soda
• 2/3 cup sugar
• 1/4 cup maple syrup
• 2 tablespoons flax meal mixed w/ 6 tablespoons HOT water
• 1/3 cup grapeseed oil
• 1 teaspoon almond extract

Method . . .

1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment or lightly grease and set aside.
2. When you've finished processing all your dry ingredients into meal, put the almond meal, processed oats, oats, cocoa powder, salt, and baking soda in a large bowl and whisk until well incorporated. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, maple syrup, flax eggs (see above), oil, and almond extract. Beat until fluffy-ish.
4. Then add the dry ingredients to the wet and mix well.
5. Scoop heaping tablespoonfuls onto your cookie sheet. Bake for 10 to 12 minutes.
6. Let cool before eating.

Recipe yields one sheet of generously sized cookies that keep well in an airtight container for a week. While these guys were baking, I took a peek in the oven and was amazed at how well they were turning out. It's been a while since I created a cookie recipe entirely from scratch (and not just a variation of an old favorite).

They are chewy, chocolatey, and completely satisfying.


If you're in the mood for something fruity, check out today's recipe post on Writing Chapter Three. Strawberry pie with a rye-almond crust. One of my proudest baking creations in a long, long time. I definitely need to make more pies -- stat!

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Chocolate Love Bars

I don't have much success making vegan brownies unless I follow recipes written by other bloggers and bakers. My all-time, absolute favorite recipe recently disappeared from the internet for some odd reason. Depressing.

So, this isn't a brownie recipe at all. It's more of a chocolate cookie bar. Sort of. It doesn't need a label because it's just plain good, especially with fruit on top. A great way to treat your sweet without being too sugary.

CHOCOLATE LOVE BARS

What you'll need . . .

• 1 cup rolled oats
• 1 cup whole wheat flour
• 1/4 cup cocoa powder
• 1/4 cup sugar
• 1/2 teaspoon baking soda
• 1 teaspoon Kosher salt
• 1-1/2 tablespoons flax meal mixed with 1/3 cup warm almond milk
• 1 tablespoon maple syrup
• 1/2 cup olive oil
• 1/2 cup chocolate chips

Method . . .

1. Preheat your oven to 350 degrees F. Line an 8" x 8" baking pan with parchment (or grease lightly).
2. In a small bowl, heat up almond milk in your microwave (or stove) until it's wrist temperature. Mix in the flax meal with a fork and let sit for a couple minutes until thickened. Set aside momentarily.
3. In a large bowl, whisk together the oats, flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
4. In another bowl, combine the flax mixture with the honey/maple syrup, and olive oil. Add this wet mixture to the dry ingredients and mix until well moistened.
5. Fold in the chocolate chips. Then pour mixture into your baking pan and flatten.
6. SEE OPTIONAL STEP BELOW . . .
7. Bake for 30 minutes. Then check to make sure the center is done. You may need to continue baking for another 5 or 10 minutes so it isn't gooey.

OPTIONAL:

You can add a thin layer of fruit topping, like we did, by simply taking 1 cup of frozen fruit (raspberries, strawberries, blueberries, etc.) and heating it over medium heat in a small pot. Sweeten with a teaspoon or two of sugar, honey, or maple syrup, if you like. Five minutes should do it with constant mixing. Just spread mixture atop your bars before putting them in the oven.

And today on (never home)maker, baby! it's all about being 12 weeks postpartum.

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Our Recipes: Granola & Oats

GRANOLA AND OATS:

• Lazy Pan-Cooked Oats
• Tiramisu Oatmeal Bake for Two*
• Tea-Riffic Vanilla-Spiced Oats*
• Nutella Oats
• Greek Yogurt and Homemade Granola
• Chai-Spiced Autumn Oats
• Cranberry-Hazelnut Crunch Oats*
• Apple Pie Oatmeal
• 5-Minute Baked Apples*
• Green Coconut Oats*

* means VEGAN

BACK TO ALL RECIPES >>>

OR BROWSE BY CATEGORY:

GRANOLA & OATS	PANCAKES, ETC.	SMOOTHIES
SPREAD, SAUCES, DIPS	SALADS	SOUPS & STEWS
SNACKS & STARTERS	SANDWICHES & BURGERS	PIZZA, ETC.
STIR-FRIES, ETC.	OTHER MEALS	BREADS
CAKES & CUPCAKES	COOKIES & BROWNIES	PIES & TARTS
ICE CREAM & PUDDING	DRINKS	CONVERSIONS

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Vegan Oat-Filled Pancakes

Happy Sunday morning! We've been having a great weekend so far -- and today I have absolutely no plans. So, as I wrote on Twitter earlier: "today will be a bake-crazy, organization-filled hot mess." I plan to stay in, clean, and doing (never home)maker kinds of things. Maybe squeeze in a run if it's nice weather again (yesterday's temps got up into the 40s!).

Last night we went to Moosewood for dinner in Ithaca. We also visited Greenstar, my favorite natural foods grocery joint . . . and I spent WAY too much money on bulk foods. Like carob powder, whole wheat bread flour, agave, red quinoa, and date sugar, among other things. You guys are in for some awesome recipes with this stuff, and I can't wait to get in the kitchen and cook it all up for you. As well, I plan to write a post about not going insane and buying everything when you find yourself grabbing for container after container in the bulk foods section.

Just wanted to post a quick recipe this morning. We made these pancakes LAST Sunday, and they turned out beautifully. Best part is that there's very little flour in them, they're full of oats, shredded coconut, and flax meal instead.

What you'll need . . .

• 1/2 cup white whole wheat flour (unbleached -- I used King Arthur)
• 1/3 cup shredded coconut (unsweetened)
• 1/3 cup flax meal
• 1/2 cup rolled oats, processed into flour (just put 1/2 cup oats into your food processor and pulse until flour-y)
• 1 rip banana
• 1 cup soy milk
• 1 teaspoon baking powder
• 1 tablespoon agave
• 1/3 cup rolled oats

Method . . .

1. Combine all ingredients in the large bowl of an electric stand mixer (fold in the whole rolled oats after everything is sufficiently mixed).
   
2. Add more soy milk if necessary (the mixture shouldn't be TOO thick, but it will be relatively dense).
3. Oil a pan (I used canola oil) and set over medium heat.
4. Do your pancake thing. I found it was easier to make these guys pretty small (4 to 5 inches in diameter) . . . cook them briefly on the one side, then flip and FLATTEN (because they'll tend to fluff up), continue cooking until nicely browned and done the whole way through.
5. Top with Earth Balance and maple syrup. Walnuts. Whatever else you enjoy.
   

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