My overnight oatmeal ingredients:
Blueberries raw 1/3 cup
Organic White Chia Seed, 2 Tbsp
Steel Cut Oats, 1/2 cup
Maple Sugar , 2 tsp
Unsweetend Almond Milk, 1 cup
Cinnamon, ground, 1 tsp
Organic Ground Flaxseed 1 tbsp
Mix together in a bowl and place in fridge overnight.
Steel Cut Oats, 1/4 cup
Walnuts, 1/4 cup
Dark Muscovado Sugar, 2 tsb
add overnight oatmeal
Preheat oven to 180 C. Combine everything, drop with spoon onto a baking sheet. Bake for 10-12 minutes.
How to make flax egg
1 tablespoon ground flax seeds
2 - 3 tablespoons water
In a small bowl, add flax meal followed by water (not water followed by flax), stirring as you go. Place the bowl of eggs in the refrigerator for a minimum of 15 minutes.
Number of servings: 8
Per serving: 98 calories
I will share recipe :)
sooo good #quinoa #vegan #vegetarian #cookies
2 egg whites
2 tsp cocoa powder
4 Packets Stevia
* If you want you can add 1 Tbsp cinnamon
Preheat oven to 100C. Beat egg whites with a mixer until peaks form, add in the cocoa, stevia and cinnamon ( if you want ) and mix with a spoon.
Use a large spoon to spoon out batter on baking paper, and bake for 30-35 minutes. Let cool and enjoy!
Number of servings 10
Calories 7 Carbs 1 Fat 0 Protein 1 Chol 0 Fiber 1
49 calories healthy cookies
Sour cherries, frozen 50 g ( you can add more if you want )
Dried cranberries, 30 g
Rolled Oats 70 g
Mix everything in a bowl with your hands, then ‘shape’ and microwave for 5 minutes.
* Some microwaves can take longer time or even less if you ‘bake’ on high.
¼ cup of vegetable oil
1 cup raw organic sugar
2 teaspoons vanilla
2 ¼ cup oat flour
1 teaspoon baking soda
½ teaspoon salt
1 cup dark chocolate chips
¾ cup mashed overripe banana (≈1 large banana)
Preheat oven to 350°.Combine all ingredients in a medium sized bowl.On a non-stick cookie sheet (or line a cookie sheet with parchment paper), scoop batter with a medium sized ice cream scoop. Space cookies evenly on baking sheet.Cook 35 minutes, rotating halfway through. The cookies should have a slightly brown edge and come out clean when poked with a toothpick.
Chocolate Cookie dough:
3.5oz vegan spread
pinch of salt
2oz self rising flour
4oz of whole wheat flour
1/2 cup of cocoa powder
2tsp vanilla extract
Cream spread and sugar together and then knead in the rest of the ingredients to form a nice ball of dough. Set aside.
Peanut butter dough:
1/2 cup of peanut butter
1/2 a cup of flour
1 tsp vanilla extract
Preheat oven to about 180C/350F
Knead it until a soft dough ball forms. Add the flour is small amounts until the right texture is achieved, as in you can roll wee peanut butter balls.
Take a chunk of the chocolate dough and roll a ball in your hands, then flatten out to make a small cup shape. put a peanut butter ball in the middle and curl the chocolate around until peanut butter is completely hidden. Flatten out and add to a pan. They take about 12 minutes to cook in a fan assisted oven.
These cookies are high protein, low sugar, vegan, and naturally gluten-free.
A version of chocolate chip cookies that you’ve probably never seen before. One that doesn’t contain any flour, sugar, eggs, or butter. No xanthan gum or starches either. Yep. A true “whole foods” cookie.
Yield: 18 cookies
½ cup packed pitted medjool dates (about 6 to 8 dates)
¼ cup hot water
¼ cup virgin coconut oil
¼ cup honey
¼ cup ground flax seeds
2 teaspoons vanilla
1 cup almond butter
1 cup quinoa flakes
½ cup almond meal flour (Bob’s Red Mill)
¾ teaspoon baking soda
¼ teaspoon sea salt
¼ to ½ cup mini chocolate chips (or cacao nibs)
Preheat oven to 350 degrees F. Lightly grease a large cookie sheet with coconut oil.
Place the pitted dates and water in a blender and let them soak for about 5 minutes. Then add the coconut oil and honey. Blend until very smooth, about a minute.
Transfer date-oil mixture to a medium-sized mixing bowl (scooping out every last bit) and add ground flax seeds and vanilla; beat on high with an electric mixture until combined. Add almond butter and beat again.
Sprinkle the quinoa flakes, almond meal, baking soda, and salt over the almond butter mixture, beat again until well combined.
Drop dough by the large spoonful onto the greased cookie sheet. Lightly press each cookie down with the palm of your hand. Bake for about 10 to 12 minutes. Remove gently with a thin spatula and transfer to a wire rack to cool. The cookies will be slightly fragile when hot but will hold together very well after about 5 minutes of cooling. Enjoy with a glass of fresh, raw almond milk!
Notes: Quinoa Flakes are made from organic quinoa that is steam-rolled into a quick cooking quinoa flake.
1 tbsp ground flax seeds
3 tbsp cold water
1/2 cup dried shredded coconut
1/2 cup brown sugar
1/4 cup cocoa powder
1/4 tsp baking powder
1/8 tsp baking soda
1/2 tsp kosher salt
1/2 cup almond butter
1/4 cup Almond milk or coconut milk
1 tsp vanilla extract
1/2 cup semi sweet chocolate chips
1/4 cup roasted macadamia nuts (optional, I didn’t have any)
1. Preheat oven to 375F and line a baking sheet with parchment or a non-stick mat.
2. In a small bowl, mix together the ground flax and water. Set aside.
3. In a large bowl, whisk together the dry ingredients (coconut, brown sugar, cocoa powder, baking powder, baking soda, salt).
4. In a medium sized bowl, mix together the wet ingredients (flax egg, almond butter, almond milk, vanilla).
5. Add wet to dry and mix well until combined. Fold in the chocolate chips and optional nuts.
6. Spoon the dough onto the baking sheet, leaving about 2 inches apart as they spread out a lot.
7. Bake for 13-15 minutes at 375F. Cool on baking sheet for about 10 minutes. Makes about 12-14 cookies depending on how large you make them.
350 g (1 jar) smooth peanut butter
160 ml vegetable oil
about 200 ml (1 cup) brown sugar
120 ml soy or oat milk
a bit of vanilla sugar
about 400 ml (2 cups) flour
0,5 tsp salt
1 tsp baking powder
Preheat the oven to 175 degrees Celcius and grease a large baking sheet with some oil. Thoroughly mix peanut butter, oil and sugar in a big bowl. Add milk and vanilla sugar, then add flour, salt and baking powder. Knead the dough with your hands, it should be quite thick and not stick to your fingers. Start making the cookies. Take a some dough and press it evenly on a clean flat surface. Use the lid of the peanut butter jar or a cup to form the cookies. The cookies should be about 0,6-0,8 cm thick. Place the cookies on a baking sheet (they can be quite close to each other, as they do not increase during baking). Press about 6-8 peanuts gently in each cookie. Bake about 22-25 minutes in 175 degrees, until the edges of the cookies have become slightly golden. Let cool before serving.
This amount makes about 22 cookies.
Vegan Chocolate Cherry Coconut Cookies
1/2 cup soy milk
1/2 cup agave nectar
1/2 cup safflower oil
1 t. vanilla
1/4 t. almond extract
1 cup unbleached flour
1 cup whole wheat pastry flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 cup vegan chocolate chips
1/3 cup dried cherries or cranberries
1/ 2 cup coconut
1/3 cup sliced almonds or chopped walnuts (optional)
In a large bowl, whisk the soy milk, agave nectar, oil, vanilla, and almond extract. Add both types of flour, baking powder, baking soda, and salt, and stir well to combine. Fold the dried cherries, coconut, chocolate chips and optional nuts (heh) into the cookie dough. Place small balls of dough onto nonstick pan and bake at 350 degrees for 10-15 minutes or until cookies are lightly browned around the edges.
Chewy Oatmeal Blueberry Cookies and Raspberry Sorbet Sandwiches
1/4 cup butter, softened
1/4 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 tsp. vanilla
1 cup all-purpose flour
1 1/2 cups oats (old-fashioned or quick-cooking)
1 tsp. baking soda
1/4 tsp. salt
1 cup (or so) fresh blueberries
Preheat the oven to 350°F. In a large bowl beat the butter, oil and brown sugar until creamy; beat in the egg and vanilla.
Add the flour, oats, baking soda and salt and stir until almost combined; add the blueberries and stir just until blended. Drop large blobs on an ungreased baking sheet and bake for about 15 minutes, until set around the edges but still soft in the middle. Transfer to a wire rack to cool.
Makes 1 1/2-2 dozen cookies.
It occurred to me recently that for all the baking that’s traditionally done with blueberries, you hardly hear of blueberry cookies. In fact, I had never heard of blueberry cookies. It seemed silly, considering they are the most popular muffin addition of all time. Turns out a crispy-edged, chewy-middled oatmeal cookie is reminiscent of a dense muffin top – the perfect vehicle for the fresh blueberries that are in season right now. Even better: two of them sandwiched with vanilla ice cream or sorbet – raspberry or lemon – or a cream cheese frosting schmear.
To make ice cream sandwiches, cool cookies completely and soften ice cream until it’s almost spreadable; place a scoop on the underside of one cookie, and sandwich with another. If you’re making lots, place them on a baking sheet and put them back in the freezer to firm up. If you’re making them in advance or just doing a few, serve them immediately or wrap individually in plastic wrap, then store in the freezer until serving time.
Of course the cookies are just fine as is, served with a glass of cold milk.