Healthed-Up Chocolate Chunk Cookies

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I’ve been keeping these in my back pocket for months now. Not literally, of course. But the recipe!

During my pregnancy I decided I needed something healthier to indulge in when my cookie cravings were rampant. These are gluten free, dairy free, refined sugar free and surprisingly delicious!

I wouldn’t recommend tinkering with the recipe a ton because it can be finicky. Oat flour can vary in its coarseness so if your dough seems way too wet, try adding a bit more. I love the nutty flavour it gives the cookies, especially coupled with coconut sugar, which gives a toasty flavour that reminds me of graham crackers. Also, don’t think about skipping the chilling or you will have a mess on your hands.

These cookies are super filling and delicious fresh out of the oven and dunked in milk. I do prefer them the day they are baked so I freeze the extra dough balls and bake fresh as needed. Give them a try the next time you need a healthier treat!

Healthed-Up Chocolate Chunk Cookies

Makes one dozen cookies

Ingredients:

  • 1/2 cup coconut oil, measured solid
  • 3/4 cup coconut sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 2 cups oat flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 cup dark chocolate chunks

Instructions:

Line a large cookie sheet with parchment or silicone liner.

Melt the coconut oil in a large mixing bowl in the microwave (or melt it on the stove and add it to a large bowl), then stir in the sugar until smooth. Chill mixture for ten minutes or so in the refrigerator until room temperature.

Once mixture is cooled, stir in the egg and vanilla. Then add the flour, salt and baking soda. Mix well until dough forms. It might seem a bit wet but this is normal. Stir in the chocolate chunks then drop tablespoons of dough onto the prepared cookie sheet. Chill for at least 30 minutes.

When ready to bake, preheat oven to 325 degrees and bake cookies for 6-8 minutes. The oat flour dries out quickly so don’t overbake! The centres should look a bit raw. Let cool, then store in an airtight container.

Notes:

Don’t chill the dough without scooping the cookies first unless you have time for it to warm back up. It gets really hard and you’ll have trouble scooping it after it’s cooled.

I like to flash freeze the cookie dough balls during the chilling stage and then store them in a freezer bag for cookie emergencies. Just bake the frozen dough balls for an extra minute!

I buy my coconut sugar and oat flour at Bulk Barn. You can also blend oats until fine to make your own oat flour.

 

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Hearty Banana Oat Muffins

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The very first thing I baked after my first trimester kitchen hiatus was banana muffins. Looking back on it, I still can’t believe how long I went without cooking a single thing. It was insane. In addition to my exhaustion, cooking smells were my worst enemy and this meant I stayed out of the kitchen for a good, long while. If you know me, this is unheard of. Finally, one Saturday morning several weeks back, I woke up and I actually felt decent. I was starving and nothing but banana muffins would do, and even better, I actually felt like baking them myself. But there was one catch.

My absolute favourite banana bread recipe has cream cheese, which we didn’t have on hand. Oh, and I really didn’t feel like using my mixer either. I wanted a one-bowl deal. I did a quick Google search and landed on this recipe. It was super fast to whip up and it totally hit the spot. I started making a batch every week or so but in the New Year I decided maybe it was time to find a healthier alternative. I tinkered with the original quite a bit and these came out even better than I had dreamed, on the first try. No butter, no refined sugar and no gluten if you use gluten-free oats. They are filling and perfectly sweet, although I love them spread with a little strawberry jam. Even if you’re on a resolution diet of some kind, these will probably still be allowed for a guilt-free treat. My biggest problem these days is always having enough ripe bananas on hand!

Hearty Banana Oat Muffins

Makes 12 standard muffins

Ingredients:

  • 3 ripe bananas
  • 1/3 cup coconut oil
  • 1 tsp. baking soda
  • Pinch salt
  • ¾ cup coconut sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 ½ cups oat flour
  • 1 tsp. cinnamon

Instructions:

Preheat oven to 350 degrees and line a 12 cup standard muffin tin with liners.

In a large bowl, mash the bananas. Melt your coconut oil and add it to the mashed banana mixture. Stir in baking soda, salt, coconut sugar, egg and vanilla. Once this is combined, stir in the oat flour and cinnamon.

Scoop into lined muffin tin and bake for 18-20 minutes.

Notes:

I measured my coconut oil in solid form before melting it.

I made my own oat flour by pulsing 1 1/2 cups rolled oats in my food processor.

I buy my coconut sugar at Bulk Barn.

 

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Coconut Oatmeal Raisin Cookies

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Tom’s been begging me for oatmeal raisin cookies for weeks now. Well, maybe not begging, but hinting strongly. We’ve had a lot on the go lately of course and baking cookies wasn’t exactly on my radar but last weekend I decided some baking would soothe my sad soul a bit. Being in the kitchen does that for me. It gives me purpose, measuring and mixing and really, just feeding people in general.

I haven’t made oatmeal raisin cookies in years and my last batch was disappointing, to say the least. This was before I recognized that cookies continue to bake a bit after they come out of the oven and all of my cookies back then tended to be overdone and hard. Not helping my trepidation was the fact that my mother-in-law is the cookie queen and I was worried Tom would end up disappointed with my version. Seriously, every kind of cookie you could think of, she makes them the best.

I decided to take my favorite go-to cookie base and make some changes. I recently substituted coconut oil in chocolate chip cookies with great success and since Tom loves coconut I decided to try that here. I also added some shredded coconut to really take the flavor up a notch. These cookies were a total hit, far better than I ever could have hoped. The coconut oil keeps them from spreading as much as butter would but they are thick and chewy with slightly crispy edges. Loaded with texture from the raisins, oats and coconut, these are a new favorite of ours and I think you’ll like them too!

Coconut Oatmeal Raisin Cookies

Makes one dozen cookies

Ingredients:

  • ½ cup coconut oil, measured solid
  • ½ cup brown sugar, packed
  • ¼ cup white sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • ¼ tsp. salt
  • ¼ tsp. baking soda
  • ½ tsp. cinnamon
  • ½ cup oats
  • ½ cup unsweetened shredded coconut
  • 1 cup raisins

Instructions:

Line a large cookie sheet with parchment or silicone liner.

Melt the coconut oil in a large mixing bowl in the microwave (or melt it on the stove and add it to a large bowl), then stir in the sugars until smooth. Chill mixture for ten minutes or so in the refrigerator until room temperature.

Once mixture is cooled, stir in the egg and vanilla. Then add the flour, salt, baking soda and cinnamon. Mix well until dough forms. It might seem a bit wet but this is normal. Stir in the oats, coconut and raisins, then drop large tablespoons of dough onto the prepared cookie sheet and roll into balls, flattening slightly into disks. Chill dough balls for at least 30 minutes.

When ready to bake, preheat oven to 325 degrees and bake cookies for 12-14 minutes. Let cool, then store in an airtight container.

Notes:

Don’t chill the dough without scooping the cookies first unless you have time for it to warm back up. It gets really hard and you’ll have trouble scooping it after it’s cooled.

 I like to flash freeze the cookie dough balls during the chilling stage and then store them in a freezer bag for cookie emergencies. Just bake the frozen dough balls for an extra minute!

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Pumpkin Crumble Muffins (Gluten & Dairy Free!)

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I wish I could tell you that I was sorry to be sharing my third pumpkin recipe in a month but the truth is, I have no plans to quit. Every time I think I’m over it I see one more pumpkin-y thing to add to my list, the latest being this pumpkin bread. I was sold by the photos but when I saw it was gluten free? Winner!

This bread is so moist and lightly spiced and it’s incredibly quick to throw together. I made mine into muffins for portability and I added a crumble topping for fun but I do think these would be great without it too.

A perfect weekend baking project!

Pumpkin Crumble Muffins (Gluten & Dairy Free!)

Makes 12 muffins

Ingredients:

Muffins:

  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla
  • 1 cup brown sugar
  • 1 cup gluten-free all-purpose flour
  • 1/2 tsp. salt
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice

Crumble Topping:

  • ¼ cup gluten-free all-purpose flour
  • ¼ cup packed brown sugar
  • ¼ cup gluten-free rolled oats
  • 1 tsp. cinnamon
  • 3 tbsp. vegetable oil
  • Pinch salt

Instructions:

Preheat oven to 375 degrees. Line standard muffin tin with 12 liners.

Combine the pumpkin, eggs, oil, and vanilla. Add the sugar and mix well.

Mix the dry ingredients and add to the wet ingredients. Mix just until combined.

Stir together the crumble ingredients and set aside. Pour batter in the prepared muffin tin and sprinkle topping evenly on top of the muffins.

Bake for 18-20 minutes. Let cool and store in an airtight container.

Notes:

I used this gluten-free all-purpose flour blend.

Originally I had doubled the crumble topping but found it was way too much and most of it didn’t stay on the muffins. 

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Pumpkin Granola

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I got to eat carbs!

I’m behind on my Whole30 posts but I am officially in the midst of the reintroduction phase right now and feeling quite victorious about it. The first thing I decided to reintroduce was non-gluten containing grains, mostly because I really wanted to make and eat some sort of pumpkin granola. I looked up a lot of recipes online and did quite a bit of playing around with this version. I had also picked up some coconut sugar at Bulk Barn recently and decided to try it out here, where it worked great.

This granola is not too sweet and nicely spiced. The pumpkin seeds and chia add great crunch alongside the chewy raisins. I poured some coconut milk over my bowl and loved every single bite.

It also looks a little bit like Fall leaves, don’t you think?

Pumpkin Granola

Makes about 6 cups

Ingredients:

  • 3 cups gluten free rolled oats
  • 1 cup unsweetened, shredded coconut
  • 1 cup pepitas (pumpkin seeds)
  • 1 tbsp. chia seeds
  • 3 tbsp. coconut sugar
  • ¾ tsp. pumpkin pie spice
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • 1/3 cup maple syrup
  • 1/3 cup pumpkin puree
  • ¼ cup coconut oil
  • 2 tsp. vanilla extract
  • 1 cup golden raisins

Instructions:

Preheat oven to 350 degrees. Line a large baking sheet with parchment or silicone liner and set aside.

Stir together oats, coconut, seeds, sugar and spices in a large bowl.

In a small pot over low heat, stir together the maple syrup, pumpkin, coconut oil and vanilla until totally melted and combined.

Pour this mixture over the dry ingredients and stir well until totally mixed. Spread evenly over the baking sheet and bake for 25-30 minutes, stirring a few times during baking time. Granola is done when it is golden brown and fragrant. Let cool on the baking sheet to room temperature.

Stir in the raisins and store in an airtight container.

Notes:

You can use brown sugar instead of coconut sugar. 

Feel free to swap out nuts or fruits as you wish.

I adapted this recipe from one I saw on Minimalist Baker

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