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!
I started baking with sugar today for the first time after 35 days of sugar-free recipes. During sugar-free January I was so inspired to create, develop and experiment in the kitchen. With our move and this shift in life, I feel more inspired than ever to create. When we moved to Texas in early December (see my here) I was really burnt out. Like everyone, 2020 took a huge toll on my mental health and ability to cope. As everyone transitioned to working from home, my work went through the roof. The beauty of setting up and scaling a digital marketing business. In the middle of the pandemic, my husband was at training for 5 months (3 of which we couldn’t talk for – think old school snail mail every day). While I was in the middle of that 5 months apart, dealing with the everyday fear of covid from work, getting closer to my graduate degree, and also balancing a full-time job and clients, I was barely hanging on. I decided when I moved to take time for myself. Adapt to a new setting, settle into our house, and establish a baseline again.
I classify myself as a hummingbird, constantly moving, researching, and trying to grow myself. As much weight as I hold in always pushing, I never put any importance into the slow moments of recovery. At 26, I realized I need to recover as much as I need to push myself. I felt my creativity coming back in and the excitement I always felt when I baked filling my cup back up.
During the holiday, I put some serious effort into creating a list of recipes that I wanted to try to make. After a quick trip to Trader Joe’s, and yes I said quick, I left with a few boxes of Joe Joe’s (gluten-free!), and 3 pounds of dark chocolate. I would say that is a great trip to the store! I got one box of the peppermint Joe Joe’s because I need them to make my favorite holiday cookies! The other two boxes, well I hadn’t figured that out yet!
I was daydreaming about Oreos the other day and was thinking why not combine my sandwich cookies and my favorite chocolate cookies?! So, I did just that! These cookies are soft, rich, and full of rich cocoa flavor! The ultimate cookies n’ cream cookie!
1 cup of broken sandwich cookies (options: 1, 2, 3) – about 8 cookies
Preheat your oven to 350° and line your baking sheet with parchment paper or a silicon baking mat
In a mixing bowl with either a stand mixer or a hand mixer, cream your butter and sugar until light and fluffy
Next, add your vanilla extract, baking powder, salt and dairy free milk
Slowly add your cocoa powder one tablespoon at a time to your dough
Mix until combined and there are no lumps in the dough
Add your gluten-free flour to your cookie dough and beeat until just combined
Using your hands, break about 8 sandwich cookies into bite size pieces or smaller and add to your dough
Gently fold your cookies into the dough until there are pieces of cookie chunks ribboned in the dough
Using a small ice cream scoop or two teaspoons, scoop your cookie dough into 1″ cookie balls and place on a baking sheet
Chill your cookie dough balls in the fridge forr 30 minutes until thtey are firm
Bake for 10 minutes at 350° F until they spread slightly, repeat with your remaining cookie dough
Remove from the oven and let them cool on a cooling rack before eating
Eat and enjoy!
* this recipe was tested using Bobs Red Mill Gluten-free 1:1 flour
Keywords: double chocolate cookies, gluten free cookies, vegan cookies
One thing that I love about these cookies is the texture! I love the crispy edges and the soft fudge center. The pieces of broken sandwich cookies keep their integrity but the creamy center slightly melts adding a delicious richness to the cookie. If you can’t tell, I am obsessed with these cookies!
Crunchy, sweet, and full of oatmeal flavor, these cookies are a true staple!
I LOVE an oatmeal cookie. But I am picky, my oatmeal cookies need to have a touch of cinnamon and need to be crispy. If they are squishy, it drives me nuts. I have no idea why, because, chocolate chip cookies, sugar cookies and snickerdoodles MUST be soft.
Eating a oatmeal cookie is a something of pure joy. The earthy oats mixed with the sugar and the light hint of cinnamon, I mean perfection!
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!
There is a trend with me and chocolate cookies. I absolutely love chocolate cookies that are tender and sweet but also really taste the cocoa!
Christmas seems to be the time where you get endless tins of mediocre peppermint bark in varying shapes, thickness and more. I am starting a trend where we give out these cookies instead! They are still full of peppermint and chocolate flavor but will switch up the annual cookie or sweet give!
These cookies are so easy to make, soft on the inside with a brownie like crunch on the outside! The soft peppermint filling in the cookie chunks add a delicious peppermint flavor to the chocolate flavor of the cookie.
I have the fondest memories of thumbprint jam cookies as a kid! My mom would always put them into our lunches for school and my favorite were the raspberry jam! I got the most amazing package from Foodlyn and couldn’t resist remaking these cookies with vegan ingredients and also gluten free!
This was the most delicious jam I have ever tasted! The raspberry has a hint of basil and just coats your body in a hug of delicious! But, I love pears! Like LOVE pears! When I tasted this pear jam I wanted to jump up and down its so amazing! The hint of vanilla bean in the jam adds the most amazing pairing to the shortbread cookies!