Better Bites

My experiments in healthy eating, cooking, and living

Archive for the tag “Cookie Recipe”

Vegan and Gluten-Free Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

I’ve had a thing for raisins lately. I just can’t get enough of them. Since I’ve practically been dreaming of the “perfect” oatmeal cookie, it was no surprise that I whipped these up last night. These came pretty close to being “perfect.” They were moist, sweet, and melted in my mouth. I made them yesterday and a little more than half of them have already disappeared. I’ve been one very happy oatmeal cookie-loving  lady.

Vegan Oatmeal Raisin Cookies:

*Makes about 10 cookies

Ingredients:

1/2 cup of gluten-free oat flour (or if you don’t have oat flour whole wheat pastry flour might work also)

1/2 cup of rolled oats (for a crispier cookie that is less moist, add more oats)

1/2 cup of quick oats

1 tsp of baking powder

1/4  tsp of sea salt

1 tsp of cinnamon

1/3 cup of raisins

1/3 cup of chopped walnuts

1/4 a cup of sucanat (I used the Wholesome Sweeteners brand, though I’m sure you could use regular brown sugar or turbinado sugar)

1/4 of a cup of vegan butter spread, packed in the measuring cup and then melted

1/2 cup of applesauce

1 tsp of vanilla extract

Method: 

1- Preheat the oven to 350 degrees. Then whisk the flour, oats, raisins, walnuts, baking powder, cinnamon, and salt together.

2- In a separate bowl, combine the rest of the ingredients (the vegan butter, applesauce, vanilla, and sugar). Mix the wet ingredients.

4- Add the wet ingredients to the dry. Make sure you stir the batter enough so all of the oats are coated by the wet ingredients. Note that the batter will be very moist.

5- Line a baking sheet with parchment paper.

5- On a lined baking sheet, drop cookies onto a baking sheet using a tablespoon. You may have to form them a bit just to make sure that all of the cookie stays together (as the batter crumbles easily before baking).

6- Bake for about 10 minutes (depending on your oven). When they are finished the bottom should be a golden brown color.

7- Let the cookies sit on the baking sheet for about five minutes and then move them over to a cooling rack for five minutes or so. Note that the cookies are fragile when they immediately come out of the oven, so be gentle when taking them off of the cookie sheet.

In case you missed my recipe for oatmeal chocolate chip cookies, find it here!

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Double Chocolate Raspberry Delights

 

 chocolate raspberry delights 2

I have a confession to make. I’ve been eating dessert nearly every night since I made my vegan bananas foster. It was as if that sweet little number opened up the Pandora’s box of the desserts. In the past couple weeks, I’ve made almond joy bars, peanut butter chocolate chip cookies, and oatmeal chocolate chip cookies. I also took it upon myself to polish off the vegan coconut vanilla ice cream left over from the bananas foster.

After making and eating all of those tasty desserts, I still felt a void in my stomach. I had a craving for chocolate that I just couldn’t get rid of. Tonight, I caved. I made double chocolate raspberry oat cookies. They were fudge-like and delicious. The richness of the chocolate cookie was balanced out by the tartness of the raspberries.  In short, they were everything (and more!) that a chocolate lover dreams of. The smell that came from the oven almost sent me into overdrive (and this was before I even tasted the cookies!).

Of course, I hadn’t originally intended to make these tasty little morsels. I had the Babycakes NYC cookbook out and I was looking at the recipe for raspberry scones. Could I have made regular raspberry scones and followed the recipe like a good little baker? Of course not. I wanted chocolate raspberry scones. As you can imagine, straying from a gluten-free (or in this case gluten-light) recipe can be difficult. Needless to say, those scones were not quite chocolaty enough. In fact, I would go so far as to say that the scones tasted bland. They also fell apart during baking, which was another reason they just weren’t meant to be. Immediately, I knew what had to be done. I had to make chocolate cookies. My oat based cookies hadn’t done me wrong yet, so I attempted to create a chocolate raspberry cookies that were full of flavor, moist, and somewhat healthy. They were a success!

chocolate raspberry delights

Ingredients for double chocolate raspberry delights:

* Makes about 16 cookies / Preheat oven to 350 degrees

1/2 of one ripe, large banana (not overripe), mashed

1/4 of a cup of light agave nectar

1 tbsp of refined coconut oil, melted

1 1/2 tsp of vanilla extract

a tiny sprinkle of sea salt

1/4 cup of cocoa powder

1 1/4 cups of rolled oats (I used GF rolled oats)

1/4 cup of vegan chocolate chips

3/4 cup of frozen or fresh raspberries (I used frozen)

Method:

1- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

2- In a mixing bowl, combine the mashed banana with the agave nectar, melted coconut oil, vanilla, salt, and cocoa powder.

3- Add the oats to the mixing bowl. When they are well coated by the wet ingredients, add the chocolate chips. Fold them in with a spatula. Then gently fold in the frozen raspberries.

4- When the mixture is well combined, form the cookies into balls that are about 1 – 1 1/2 inches across. Make sure the cookie is fully formed before placing it on the cookie sheet (just to make sure it doesn’t separate or fall apart during baking).

5- Cook for about 14 minutes or until the outside of the cookies begins to look more matte and less shiny.

chocolate raspberry delights 3

If you’re like me, you will have immediately eaten four cookies after removing them from the baking pan. Oh well, I’ll exercise self-control another day. For today, I’ll enjoy my raspberry chocolate oat cookies.

 

 

 

Six Ingredient Peanut Butter Chocolate Chip Cookies and a Small Kitchen Injury

Cookie Balls

 

As I sit here on my chocolate brown microsuede couch, my left hand is covered in a bright yellow band aid with a cartoon giraffe on it and  is throbbing with the press of each key. While I intended to write this cookie-themed post today, I also planned to write about another meal. The eggplant parmesan sandwiches I was going to make for dinner on homemade bread. A little ambitious considering I’ve never made my own bread before, but all I could think about was the smell of freshly baked bread being taken out of the oven. That and how nutritious it would be since I would be using ground teff flour, which is packed with essential amino acids, calcium, phosphorus, zinc, and magnesium. I’ll make the bread some day soon, but for now I’ve to rest my unsightly hand.

I am happy to admit that this cooking injury did not come as a result of me actually cooking, just of being naturally clumsy and slightly accident prone. On this bright sunny spring morning, I went to my grandma’s house in her suburban neighborhood to help prepare the ingredients for Easter bread, which my family will bake tomorrow. My mom, sister, and cousins joined us as we cut all sorts of ingredients and threw them into an enormous metal bowl that sat in the center of her maple wood table. We fit the stereotype of the loud Italian family. Each person talking louder over the next, just to be heard.

I had just finished peeling six hard boiled eggs, when I decided I couldn’t take it anymore. For some reason the task felt gross to me. So, I gave the job to my sister, while I took on washing the dishes, utensils, and cutting boards that were beginning to pile up in the sink. Washing dishes is a mindless task. I didn’t mind it, but the counters were covered, so I wasn’t sure where to put the dishes. I found my grandma’s drying towel and set them atop the microfiber towel on the island counter top behind me. After washing all of the dishes, I dried my hands on a kitchen towel and went back to the table that everyone had congregated at.

I’m not sure now, why I went back to the sink, but as I turned around from the sink I knocked a frying pan off of my grandma’s high island counter top. With it went a knife that flew down towards the ground, slicing my hand as it went. Being the huge wimp that I am, I saw blood and immediately covered my hand with a paper towel so I didn’t have to see the big gash. Tears poured down my face at the shock of what just happened. If it was a small cut that only required a band aid, I would have been fine. My mom drove me to the urgent care center, where a middle-aged doctor stitched up my deep cut. Needless to say it hurts, but it won’t stop me from cooking (aside from tonight). There will be a teff bread recipe to come.

Anyways, back to cookie baking. Last night, I was craving dessert, but I wanted a good-for-me treat that I wouldn’t feel guilty about eating. Of course, on Pinterest I found a pin for raw vegan chocolate chip cookies. I decided to modify the recipe a little bit to make cooked peanut butter chocolate chip cookie balls. The recipe is free of any added sweeteners and oils. The melted chocolate chips will kick any dessert craving aside. The only downside to making these cookies, was that I ended eating about three of them last night and another three this morning with breakfast. It’s probably a good thing they’ve all been eaten now. I won’t have any cookies available for a pre-breakfast snack on Saturday. Read on for a super simple and sweet cookie recipe.

cookie balls 2

Ingredients for peanut butter chocolate chip cookie balls: 

*Makes about 18 cookie balls / Preheat the oven to 350 degrees

2 ripe bananas, mashed

1 tsp of vanilla extract

1/8 tsp of sea salt

1 1/4 cup of quick oats (regular or GF)

1/3 cup of organic vegan chocolate chips (or more or less depending on preference)

1/4 cup of peanut butter (or 1/2 a cup if you like more of this flavor- taste the batter before baking to see what you think)

Directions: 

1- Preheat the oven to 350 degrees. Then, mash the bananas. Add the salt and vanilla and mix.

2- Add the quick oats, peanut butter, and chocolate chips. Stir well.

3- Line a baking sheet with parchment paper. Roll the balls to be about 1 to 1 1/4 inches thick. Place them about an inch apart on the baking sheet and bake for about 12-15 minutes (or until the bottom becomes golden and the outside is crisp).

Enjoy these semi-healthy vegan treats, which also make a delicious addition to any breakfast.

 

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