I mentioned in my last post how I have a huge list of recipes that I have been curating over my sugar-free January month! As February set in, I was still having a lot of fun with my sugar-fee recipes and felt like I needed to continue to develop these recipes more year round. Oatmeal cookies were a staple in my house growing up! I knew that this was the cookie my mom was baking when she wanted cookies. Not until I started to bake around age 8, did I really realize why these cookies were staples in our house. Not only are they truly delish, they are so easy to make! In just a few minutes the dough is ready and you have cookies at your fingertips!
My mom loves her cookies crispy…but I love a crispy edge with a soft center. A big bonus if the cookies have deep pools of melted chocolate, literally drool worthy! I love how nutty the oatmeal is when it is cooked with the vegan butter. Thee flavor mixed with the rich dark chocolate is one of my favorites. But, hey, I also put chocolate chips in my breakfast oatmeal so like it is all good!
When I was developing this recipe I wanted to create a cookie that was sweet, but not painfully sweet. I wanted to let the oat flavor shine through but also be paired well with the rich chocolate chips and mild nut butter flavor.
All of the flavor of your favorite oatmeal cookie with rich dark chocolate but sweetened with natural sugar. The nutty oats, sweet maple syrup and rich dark chocolate dance in unison when baked together in this healthy oatmeal cookie.
2 tbsp of vegan butter
4 tbsp of nut butter ( I like to use creamy peanut butter)
6 tbsp of maple syrup
2/3 cups of gluten-free flour
1/2 cups of old fashioned oats (not quick oats)
1 tsp of vanilla extract
pinch of salt
1 tsp of baking powder
1/3 cups of dairy free dark chocolate chips
1/4 cups of dairy free milk ( I like to use cashew milk)
Pre-heat your oven to 350°F and line your baking sheet with a silicon baking sheet or parchment paper
In a bowl whip your vegan butter, nut butter and the maple syrup together until well combined
Next, add in your vanilla extract, salt and baking powder until combined
Alternate your dairy free milk and gluten free flour until combined into a dough
Remove your hand mixer or mixing attachment and using a rubber spatula, fold in your oats and your chocolate chips
Using a small ice cream scoop or two spoons, scoop about 1.5″ balls of dough and using your palms, roll the dough into a ball
Bake for 10-15 minutes (10 if you want them softer), let them cool and repeat with the rest of your cookie dough
Since these cookies are sugar free I love to eat them for breakfast! I have said a few times on my blog that I have the biggest sweet tooth when I wake up. The thought of savory breakfast makes me shudder! I think it is the combination of the spice and coffee that throws me off, but a stack of pancakes, a warm breakfast cookie or my favorite peanut butter toast is how I start my day. On more occasions than not, I find myself making extra batches of these cookies so I can munch on them for breakfast as I sip my morning coffee. Name a better way to start the day?!
You should totally make these!
I know I might be bias because I developed this recipe, but truly, it is so delicious! Creamy, but nutty with a touch of sweetness. I think you should all give this one a try!
Sugar-free January is off with a bang! I have been really excited so far with this challenge and how my body has reacted. Like I have said before, in my last sugar-free January post (here), I talked about the ‘why’ behind this challenge for me. I do this challenge every year to change my habits, clear my taste buds, and reconnect to whole foods after about 6-months of recipe testing for Christmas. As a recipe developer and food photographer, holiday baking starts in the summer and continues through December. I start working with brands on content in mid-July and typically wrap holiday content by October and then I start for myself! The months of sugar starts altering my tastebud’s sweet receptors. Come January, sweet things are not as sweet as they should be.
One thing that I have been enjoying this month so far has been bananas! I am not someone who gravitates towards bananas for fruit. To me, there are so many more enjoyable fruits. But lately, I have been really into bananas. Bananas and peanut butter on toast, frozen dark chocolate-dipped bananas, and my all-time favorite sugar-free banana bread. I had a realization the other day, my craving for sugar is more craving for snacking when we watch a show after dinner. My go-to after dinner snack is PopZero Cinnamon Toast popcorn. It is an unreal snack! I am a huge cinnamon lover and a huge popcorn fan. I also love to add little chocolate chips when I needed that cinnamon and chocolate fix after dinner. That is where the double chocolate chip banana bread was born.
A deep chocolate take on the best banana bread, but sugar-free! This bread is sweet, rich and full of rich chocolate flavor without the sugar! Not only is this bread sugar-free but it is gluten-free and dairy as well!
1/3 cups of melted vegan butter
3/4 cups of maple syrup
3/4 cups of almond or cashew milk (I use cashew milk)
1 tsp of baking soda
1 tsp of baking powder
1 tsp of vanilla extract
1/2 tsp of salt
2 ripe bananas
1 egg or flax egg
1/2 cup of cocoa powder
2 1/4 cups of gluten-free flour
1/2 cups of chocolate chips
Preheat your oven to 350°F and grease your loaf pan with vegan butter
Melt your vegan butter and add to your bowl
Add your maple syrup and almond milk
Mix your egg or flax egg until well combined
Next, add in your vanilla extract, salt, baking powder, baking soda until combined
Slowly add in your 1/2 cups of cocoa powder, scraping the sides of the bowls down to make sure nothing is dry
Peel and add your ripe bananas to the batter and mix until the banana is broken into smaller pieces, but not fully broken down
Add in your gluten-free flour one 1/2 cup at a time and scraping the sides down to ensure all the flour is mixed in
Lastly, fold in your sugar-free dark chocolate chips
Pour the batter into the prepared loaf pan, level the top and spread to the corners
Bake for 45-50 minutes until a toothpick that is inserted comes out clean
*to make a flax egg mix 1 tbsp of ground flax meal and 2.5 tbsp of water, let it sit for 5 minutes to form a thick texture and add to your mix
One thing that I want to make clear is that sugar-free January is a personal challenge. I got the funniest call from my grandpa yesterday making sure that I am not giving health advice. He is in fact a doctor so I definitively appreciate his concern. As a food blogger, and recipe developer, I make it very clear that I am not going to give health or nutritional advice on my platform. My expertise is in the development of recipes for flavor, texture and allergies (ie celiac, and gluten-free). The reason that I do this challenge is purely personal. As a blogger, I find it fun, encouraging and more to share my daily adventures with my audience! So from my Grandpa Dr. Joe and I, enjoy this challenge as a personal challenge for yourself!
A few months ago (wow!) I did sugar-free January! This personal challenge really helped me reset my taste buds and enjoy food again! The challenge for me was not to loose weight, or to lean out, it was truly to wean myself off of the dependency of sugar. During the holidays, sugar is freakin’ everywhere. It is so easy to grab a cookie at 4pm hunger rather than an apple.
I am a huge double chocolate lover. Those double chocolate costco muffins use to be my all time fave, but alas…they ain’t vegan or gluten-free and would most likely kill me from a dairy attack and definitely from the enriched wheat flour.
no sugar, no gluten, no dairy+ animal products, ALL the flavor and ALL the sweetness of a double chocolate chip cookie!
1/2 of a ripe banana
1/4 cup of maple syrup or sugar free maple syrup
1/2 tsp salt
1 tsp vanilla extract
1/4 cup of flax meal
2 tbsp of peanut butter ( I like creamy)
1/2 cup of cashew milk (or nut milk)
1/3 cup of unsweetened cocoa powder
1/2 tsp of baking powder
1 cup of almond flour
1/2 cup of sugar-free chocolate chips (I love Lilly’s brand!)
pre-heat your oven to 350°F and line your baking sheet with a silicon mat or parchment paper
in a bowl break down your banana until very small chunks are left
add in your maple syrup, peanut butter, salt, and baking powder
next add in your vanilla and maple syrup
using a fork, mix in your almond flour and your flax meal
lastly, fold in your cocoa powder and chocolate chips
using two teaspoons, scoop your cookies on to a sheet pan and bake for 15 minutes until formed
let cool and enjoy!
Serving Size:1 cookie
Keywords: sugar free, gluten free and vegan double chocolate chip cookies
These little cookies have all the chocolate flavor, hidden pockets of chocolate chips. A light and fluffy texture but 0 sugar, 0 gluten, 0 dairy + animal product and LOW CARB! When you eliminate sugar you eliminate tons of unnecessary carbs!
I love to have two of these little cookies for breakfast with my coffee, the sweetness is a fun balance with the rich coffee flavor!
Enjoy these healthy cookies and live free of sugar and gross additives! Tag me if you make them! Hugs!
This past week was the worst week of my life. Without starting this post of really negative, we had a really scary thing happen with our sweet baby dog. She’s been with us for 4.5 years and truly my best friend. She’s all I have and has been my rock. We have moved to California together, Utah, Florida, back to Utah and now Montana with each other.
Last week she started feeling really sick and so we took her to the emergency vet, she spent 3 nights in the doggie hospital and pulled through. All I felt like doing last week was crumbling into a million pieces. I couldn’t eat, I couldn’t sleep and Drew and I were just a puddle of fear. Our baby is home with us now. She is resting and recovery and we are just holding her so close to our hearts now that she is back in our arms.
I was restless and started baking. Since I personally gave up refined sugars, I baked these and had some friends try them and let me know how they tasted! For sugar free January this year, I gave up stevia and 0 calorie sweeteners as well, but if you are looking for a refined sugar free cookie, these are your cookie!
These chocolate chip cookies, are ideally sweet, soft and bendy but full of chocolate chips. Let’s get to baking!