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Currently showing posts tagged cookies

  • Peanut Buttery Sandwich Cookies

    If you are a peanut butter fan like me, you should definitely double this recipe and make an extra batch. If you’re not a peanut butter fan you should absolutely make these with almond, cashew, or sunflower seed butter instead. Really buttery and not-too-sweet, these are full of healthy fats and protein from the nuts, important omega 3s from the flax meal, and body soothing benefits from the coconut oil. They are 100% vegan, no eggs or dairy here, and gluten-free if you use gluten free flour and oats (which I did-but you don't have to). You can use any nut butter to make these, and add in other additions (like chocolate chips, nuts, seeds, etc) as you see fit. Very nice breakfast on the go or after school (or pre/post workout) snack.


    Peanut Buttery Sandwich Cookies

    Makes 7 Sandwiches or 14 cookies

    Prep: 10 minutes Cook: 12-15 minutes

    Ingredients:

    1/2 cup coconut oil
    1/3 cup creamy peanut butter + 1/2 cup for filling
    1/3 cup brown sugar
    2.5 Tbsp vanilla extract
    2 Tbsp flax meal
    1/4 cup water
    1/2 tsp salt
    1/2 tsp baking soda
    1/2 tsp cinnamon
    3 Tbsp rolled oats
    1 cup all purpose flour (gluten-free or wheat)


    1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.

    2.  In a medium bowl combine coconut oil, 1/3 cup peanut butter, and brown sugar and cream together using a fork.

    3. Add vanilla extract, flax meal, and water and mix well to combine.

    4. Add salt, baking soda, cinnamon, oats, and flour and stir well to incorporate.

    5. Roll into golf ball sized balls and place on parchment paper. Gently flatten with the palm of your hand. Leave a few inches between each one.

    6. Bake for 12-15 minutes until turning golden and lightly crisped on bottoms.

    7. Remove from oven and let cool thoroughly, 10-15 minutes, before filling. Once cool, gently coat the bottom of one cookie with a tablespoon or so of peanut butter and spread with a butter knife. Attach second cookie and gently press to adhere. Enjoy!

  • Almond and Pear Thumbprint Cookies

    These sweet, cinnamony cookies are a snap to make, and healthy too. They're filled with all the goodness of almonds (which aid in weight loss, are high in vitamin E, phosphorus, magensium, and potassium-all very imortant for heart health) and have a sweetened pear jam dalloped on top. They make a lovely on the go breakfast treat, are perfect with a cup of tea in the afternoon, and would make a great after school (or work) snack with some cold almond milk. Don't underestimate the importance of including nuts in your diet, research show that including just 4 servings (.25 cup/serving) of nuts a week can reduce your risk of cardiovascular disease by 37%! They're full of healthy fats and antioxidants that we need to thrive, so buy some raw almonds, throw them in your coffee grinder and make some tasty cookies you can feel good about eating. These are low in sugar (you could substitute agave or dates for a lower glycemic index), are made with a few simple ingredients, and are free from gluten, soy, eggs, butter, and milk. They do contain a good amount of cinnamon which i love for it's warming flavor, and it pairs perfecty with pears. It also increases circulation in the body, so if you have cold hands or feet eat it regularly. If you like your cookies less cinnamony, you can cut the amount in half. The texture of these is phenomenal, soft with a little crisp on the bottom. If you've been turned off from gluten-free baking in the past due to the tragedy of cardboard gluten-free cookies, give these a try, they will not disappoint you!


    Almond and Pear Thumbprint Cookies

    (vegan, gluten-free, soy-free)

    Makes 20 cookies

    2 cups Bob's Red MIll gluten free flour blend

    1 cup almond meal (just grind raw almonds in coffee grinder)

    1 tsp salt

    1 1/2 tsp cinnamon

    1/2 tsp xanthum gum

    1 tsp baking soda

    1 cup coconut oil (room temperature)

    1/2 cup brown sugar

    2 Tbsp vanilla

    1/3 cup almond milk

    Pear jam topping

    2 pears (I used bartlett), chopped finely

    2 Tbsp brown sugar (or maple syrup or agave)

    pinch of salt

    1 tsp cinnamon

    2 Tbsp lemon juice

    1/4 cup almond slivers or slices for topping


    1. Preheat oven to 375 degrees, and place parchment paper on rimmed baking sheet.

    2. In a skillet, make pear jam by placing all ingredients over medium heat and give it a stir. Let simmer with a cover on, for 10 minutes while you prepare dough.

    3. Mix all dry ingredients in a bowl. In a larger bowl mix coconut oil and brown sugar until creamy. Add vanilla and almond milk and stir to incorporate. 

    4. Add dry ingredients to wet ingredients and stir to combine. A dough will from. 

    5. Form dough into golf ball sized balls, and place them on the parchment. You should have roughly 20. When done gently press your thumb into the center of each one, making a deep indent for the jam to sit in.

    6. Spoon each with a good sized dallop of jam (I would even put a little more than you see in the picture) and top with 5 almond slivers in the shape of a florette. 

    6. Bake for 10 minutes at 375, remove from oven and let cool on tray. Trasfer to a wire rack and let cool 5-10 minutes more. Enjoy!