Cookie Dough Spread (or Dip)

Think of cookie dough.  Think of peanut butter or your favorite nut butter.  Now mash the two together into one.

The result is the recipe.

So hopefully that image you came up with sounded pretty good.  If it didn't.... you imagined it wrong ;)

Becuase this Cookie dough Spread is absolutely delicious.  It's cookie dough minus the raw eggs and rock-in-your-stomach feeling.  And you can put it on things!

Things like...

1. Pretzels
2. Fruit
3. Cookies
4. Toast
5. Spoons
6. Fingers

Morale of the story?  You want this on your plate right now.  Like, right now.

(Right now.)

Cookie Dough Spread

• 1 cup rolled oats
• 1/3 cup milk
• 1/4 cup applesauce
• 1 cup chickpeas
• 1/4 cup sugar
• 1 tsp vanilla
• 1/2 tsp baking soda
• 1/2 cup chocolate chips

Combine all ingredients in the bowl of a food processor.  Blend until completely combined, with no oat or chickpea lumps.  Add chocolate chips and blend quickly to combine.  Transfer mixture to jar or other serving container and store in fridge until you're ready to eat it.  Makes about 1 cup of dip.

You know, I've heard cookie dough is a wonderful Valentine's Day dessert….

Peanut Butter and Jelly Thumbprint Cookies

Growing up, I skipped the peanut butter and jelly faze.  I went through a pasta faze and a chicken nugget faze and I even went through a frozen corn faze, but a PB&J faze?  Not once.

I was never the kid with a smushed sandwich in their lunch everyday, or the kid who survived solely on the jar of peanut butter and grape jelly in the fridge.  In fact, to this day, I've never had a typical Peanut Butter and Jelly sandwich.

I can't really say I mind, though.  Sure, I may get some weird looks when I tell people, but it's not like I missed out by not eating that stereotypical sandwich.  White bread, Jiff peanut butter, and grape jelly?  Eh, I think I'll pass.

But take the classic flavors of a PB&J and turn them into a healthy, natural, and delicious cookie and you've got me drooling.

These cookies disappeared in under 24 hours.  I ate three in a row without even stopping for air.  I would make them again in a heartbeat.

Subtly sweet, hearty, and 100% healthy, these cookies are a triple threat.  PB&ampJ lover or not, you will adore them.

Peanut Butter and Jelly Thumbprint Cookies
Cookies:

• 1 1/2 cups spelt flour
• 1 cup rolled oats
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 cup + 2 tbsp peanut butter
• 1/2 cup applesauce
• 1/3 cup maple syrup
• 1/4 cup milk
• 1 tsp vanilla

Filling (can also be replaced with your favorite jam or jelly):

• 1 1/2 cups wild blueberries, frozen (feel free to try another frozen fruit, but I can't guarantee the results)
• 2 tbsp chia seeds
• 2 tbsp maple syrup

For Cookies:

1. Preheat oven to 350F.  Line a baking sheet with parchment paper or a nonstick baking mat, or grease a baking sheet.
2. In a large bowl, combine flour, oats, baking soda, and cinnamon.  Mix together.  Add peanut butter, applesauce, maple syrup, milk, and vanilla and mix well until completely incorporated.  Dough will be sticky.
3. Take about 11/2 tbsp of dough and form into a ball.  Place on baking sheet.  Continue until all dough has been used.  You should have 10-12 large dough balls.  There's no need to place them far apart on the baking sheet because these cookies will not spread in the oven.
4. Using your thumb or the back of a spoon, press down in the middle of the cookies to create an indent for the jam to go in.
5. Bake in preheated oven for 8-10 minutes.  Cookies will look under baked at first, but that's OK.  They continue to cook as they cool, so by the time the cookies have cooled down they will be fully baked.

For Filling:

1. Combine blueberries, chia seeds, and maple syrup in a cereal bowl and give them a quick stir to incorporate.
2. Microwave the bowl for about two minutes, or until the blueberries have melted and the mixture is juicy.  Microwaving times may vary depending on your microwave. (You can also do this on the stovetop, although cooking times will change)
3. Remove from microwave and place in fridge to firm up for about 30 minutes.  You will know the filling is ready when it has a jelly-like consistency and is no longer juicy.
4. Use about 1 tsp of filling to fill each cookie.  Once cookies are done, store in fridge until serving time.  Recipe makes 10-12 large cookies.

Enjoy your Wednesday everyone!

Brownie Batter Pie with Oatmeal Cookie Crust

Fact:  Ghirardelli has the best brownie mix in the universe.

I don't even want to hear you disagree.  Your argument is invalid.

But, as good as that brownie mix is, I can't justify how bad it is for you.  Especially if you're like me and can't stop at one brownie.  I don't buy it anymore.

Recently, however, I discovered a giant Costco-sized package of Ghirardelli brownie mix hiding in my pantry.  Tempting, don't you think?  In an effort to use it up, I've been using the brownie mix in a variety of healthier and unconventional ways.  The pie right here is a definite winner.

I love pies; both the fruit and the chocolate varieties.  In my experiments I've found that chocolate types are much easier to 'healthify' than their fruity counterparts.  I have so many chocolate pie recipes on this blog.

This Brownie Batter Pie is an excellent addition to the collection.  It has a chewy crust that comes in the form of an Oatmeal Chocolate Chip Cookie and a rich and fudgy filling that tastes just like brownie batter!

What could be better?

Brownie Batter Pie with Oatmeal Cookie Crust
Crust:

• 1 cup rolled oats
• 1/4 cup applesauce
• 1/2 tsp baking soda
• 2 tbsp honey
• 1/2 tsp vanilla
• 1/4 cup milk
• 1/4 cup chocolate chips

Pie Filling:

• 1 12.3 ounce package shelf-stable tofu (I get mine from Trader Joes)
• 2 1/2 cups of your favorite brownie mix (use a high quality mix for the best taste)
• 1/4 cup milk

Preheat oven to 350F.  Grase a 9in circle pan.  In the bowl of a food processor, combine all crust ingredients except chocolate chips.  Process until completely mixed.  Add chocolate chips and process briefly to incorporate.  Mixture will be runny.  Pour oatmeal cookie batter into prepared pan and spread into a thin layer so that it covers the whole area of the pan.  Set aside.  Quickly rinse and dry the bowl of your food processor.  It doesn't have to be completely clean.  Add tofu, dry brownie mix, and milk to food processor.  Mix until completely combined.  Make sure there are no tofu chunks or dry spots of brownie mix.  Pour pie filling on top of unbaked crust and spread into a smooth and even layer.  Bake in preheated oven for 30-35 minutes, until filling is firm.  Let chill for at least 3 hours, or overnight, before slicing and serving.  Recipe makes 8 servings.  Store pie in fridge.

Cranberry Chocolate Chip Oatmeal Cookies

'Tis the season of cookies, so it's only right that I post a new cookie recipe, right?

These cookies are super simple, yet delicious all the same.  Hearty oats, a subtle sweetness and tons of cranberries and melty chocolate in every bite.

Mmmmmm....

When I first made these, I deemed them breakfast cookies.  However, as soon as my mom tasted one, she informed me, with great seriousnesss, that these cookies are not breakfast cookies.  They are most definitely 'anytime' cookies.  To withhold these cookies at all times other than breakfast would be a crime, they're so good.

I have to say, once I ate a cookie myself I had to agree.  And so did the rest of my family as we finished the batch off for dessert, snack, and yes, breakfast.

Cranberry Chocolate Chip Oatmeal Cookies

• 1 1/2 cups spelt flour
• 1 1/2 cups quick oats
• 1/2 cup dry sweetener of choice (that measures like sugar)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chocolate chips
• 1/2 cup dried and sweetened cranberries
• 1 egg or egg substitute (i.e. 1 flax "egg")
• 1/4 cup applesauce
• 2 tbsp coconut oil, melted (or vegetable oil)
• 1/2 tsp vanilla
• If necessary, up to 1/3 cup milk/water

Preheat oven to 350F.  Line two baking sheets with parchment paper or a non-stick baking mat.  In a large bowl, mix together first seven ingredients (flour through salt).  Add chocolate chips and cranberries and mix to incorporate.  In another bowl, mix together remaining ingredients.  Add wet to dry and mix until a dough forms.  If necessary, add milk/water 1 tbsp at a time until dough is wet enough to shape into balls.  Take about 1 1/2 tbsp of dough, form into a ball and place on baking sheet.  These cookies will not spread while they bake, you can put them close together.  If you want flatter cookies and not balls, flatten dough before baking.  Bake in preheated oven for 8-12 minutes, until golden and firm.  Let cool completely before transferring to an airtight container.  Makes about 20 small cookies.

Happy eating everyone!

Cookie Cake (Version 3)

I'm so so so so so so so so sorry.

I've been gone for ages.  I won't make excuses, but I'm just really sorry for holding out on y'all.  I've still been baking, but I just haven't gotten around to the whole posting thing.  My sincerest apologies.  Really.

But, because sorry can only get you so far, I also make you a cake... that tastes like a giant cookie.  

Cookie cakes are sort of one of my favorite things in the world, so I give you my third version of this masterpiece.  This version is dense, moist, and packed with melty chocolate chunks (they sell them at Trader Joe's know just fyi).  And it just wouldn't be a Mix it Up recipe without secret ingredients, so I also through in some tofu and beans.  It's amazing.  I swear.

Cookie Cake

• 1 can white beans, drained and rinsed
• 1 package tofu
• 1 cup rolled or quick oats
• 1/2 tsp baking soda
• 2 tsp baking powder
• 2 tbsp peanut buter (or another nut butter of your choice)
• 1/2 tbsp vanilla
• 1/4 tsp salt
• 2 tbsp honey
• 1/2 cup Monk Fruit in the Raw or another sweetener of your choice that measures like sugar
• 1/2 cup chocolate chunks

Preheat oven to 350F.  Combine all ingredients except chocolate chips in the bowl of a food processor. Mix until completely combined with no bean clumps.  Mix in chocolate chips.  Grease a 9inch round pan and scoop dough in.  Spread into an even layer.  Bake in preheated oven for 25-25 minutes, until golden brown and a tooth pick comes out clean.  Slice and serve!

I'll do my absolute best to keep things more frequent in the weeks to come.  However, if I'm unable to make that happen, at least know you can drool over this pie.  Here's one more picture to keep your mouth watering:

Stay tuned for some cookies!

(Gluten Free) Chocolate Chip Cookie Mix {The Recipe ReDux}

Absolute best gift this holiday season = homemade cookie mix

Seriously, there is no one in this world who doesn't want a mason jar full of something that can quickly to cookies.  What's more, this cookie mix is gluten free and on the healthier side of things.  Oh yeah, and it still tastes amazing.

Talk about the perfect gift.

When I found out that the Recipe ReDux theme this month was some sort of homemade mix, cookies immediately popped into my head.  Let me tell you, the concept is totally as cool as I imagined.

In case you're unfamiliar with Chocolate Chip Cookie Mix (which you probably are, because I'm not sure if it's a thing yet), here's the basic rundown.  It's like the dry ingredients for cookies, mixed up already and then put in a super hip mason jar.  So all you have to do to make cookies is add wet ingredients- which in this case are as simple as coconut oil/oil, milk, and optional vanilla- and then mix to get cookie dough.  After that, your cookies can be made in minutes!

Now, a step-by-step guide to giving the gift of cookies:

1. Buy a mason jar, ribbon, and some sort of label (mine is a brown lunch bag and sharpie, fancy is not necessary)
2. Use this recipe to whip up the (gluten free!) dry ingredients for your cookies and then place it all in your mason jar.  Stick the label on the mason jar.
3. Somewhere (like on paper, or card, or something) on the side of your jar, write down the wet ingredients and baking time, which you can find below.
4. Deliver your homemade cookie mix and watch the recipient of your gift jump for joy!

Gluten Free Cookie Mix

• 2 cups oats flour (grind oats in a blender/food processor/coffee grinder until they form a fine flour)
• 3/4 cup buckwheat flour (grid buckwheat groats in a blender/food processor/coffee grinder until they form a fine flour)
• 1/2 cup turbinado sugar or another type
• 3/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 3/4 - 1 cup chocolate chips

Mix together all ingredients except chocolate chips in a large bowl.  Use a funnel to put flour mixture into a 32oz mason jar.  Once all dry ingredients are in jar, place chocolate chips on top.  Decorate jar however you like, with ribbons, a label. etc.  Then, write down the instructions on how to bake the cookies somewhere where the gift recipient will see them.  The instructions are this:

1. Preheat oven to 350F.  Grease 2 baking sheets with cooking spray.
2. Pour out contents of jar in a large bowl, and mix to distribute chocolate chips evenly.
3. Add 1/2 cup coconut oil (melted) or vegetable oil and 3/4 cup milk and mix until a thick cookie dough forms.  If you like, add 1 tsp vanilla.
4. Form balls of about 1 tbsp of dough and place them on prepared baking sheets.  Repeat until all dough has been used.
5. Bake in preheated oven for 8-10 minutes, until golden.  Cookies may look slightly underdone when they come out, but that's OK.  Let cool for a couple minutes before removing from pan.  Recipe makes 24 cookies.
6. Enjoy!

What are other fun DIY holiday gifts?

Cookies 'n Cream Blondies

So what are your thoughts on Cookies 'n Cream?

Personally, I love it.  It's like getting two desserts in one.  Oreo's and ice cream, fudge, cake, etc.  Who could dislike that?

I'm just surprised it took me so long to get in on the cookie 'n cream action.

I created a homemade Oreo recipe in May, and though I've made that original recipe several times, I never thought to do anything else with the Oreos.  Ugh, stupid!

Don't worry though, I'm making up for it today.  I've got a kick-butt blondie recipe for y'all that's totally gonna blow you away.  Seriously, try it.

(P.S. Next up... Ice Cream!)

Cookies 'n Cream Blondies
Blondies:

• 3/4 cup + 2 tbsp spelt flour
• 3 tbsp arrowroot starch/flour
• 1 tbsp baking powder
• 3/4 cup applesauce
• 1/4 cup date paste
• 1/2 cup yogurt
• 1/2 cup buttermilk
• 1 tbsp ground flax
• 8 Oreo Cookies, crumbled

Frosting:

• 1 banana (don't use a banana that has been frozen, than thawed)
• 1/2 cup yogurt
• 1 tsp vanilla
• 5-6 Oreo Cookies, crumbled

Preheat oven to 350F.  Grease a muffin tin. In a large bowl, mix together flour, arrowroot, and baking powder.  In another bowl, combine applesauce, date paste, yogurt, buttermilk, and ground flax.  Add wet ingredients to dry and mix until a smooth batter forms.  Fold in crumbled Oreos.  Divide batter between entire muffin pan.  Bake in preheated oven for 15 minutes, until firm.  Let cool completely.

Meanwhile, make frosting.  Combine banana, yogurt, and vanilla in the bowl of a food processor.  Process until completely incorporated. Mix in crumbled Oreos.  Spread frosting on top of each blondie and store in fridge.  Makes 1 dozen.

Vegan Double Chocolate Cookies

When the weather cools down, as it has been doing where I live, I find that all I want to eat are warm things.  That smoothie that sounded really good two weeks ago?  No desire at all now.  And the yogurt sitting in the fridge?  Nope.  Even the frozen berries, which normally disappear from our freezer within days, sound somewhat unappealing unless they've been thawed to a normal temperature.

There's one food desire hasn't changed with the weather though, and that's dessert.

I supposed I'm just a dessert kind of girl.  The idea of chocolate or cake will never seem unappealing, and that's just fine by me.  But I have learned that there are some things that make dessert even better.

One of those things is when you eat a freshly baked cookie on a cold day.  Seriously amazing.

With all the chocolate found in these cookies, they're definitely a recipe worth eating warm.  Nothing beats melted chocolate. Nothing.

Vegan Double Chocolate Cookies

• 1/4 cup cane sugar
• 2 tbsp coconut oil, melted
• 1/2 cup milk
• 2 tbsp applesauce
• 1 tsp vanilla
• 1 cup spelt flour
• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped chocolate

Preheat oven to 350F.  Grease/Line a baking sheet.  In a small bowl, mix together sugar, oil, milk, applesauce, and vanilla.  In another bowl, mix together flour, cocoa, baking soda and salt.  Add wet ingredients to dry and mix until a sticky dough forms.  Mix in chopped chocolate.  Take balls of about 1 tsp of dough and place on baking sheet.  Repeat until all dough has been used.  Bake in preheated oven for 8-10 minutes, until cookies are firm.  They may look a bit under cooked when you take them out, but that's ok.  Right after the cookies come out of the oven, take the back of a spoon and flatted them.  Let cool.  Once cooled, store in an airtight container until serving.  Makes 14 large cookies.

No Bake Cookie Dip {Recipe ReDux}

I'm sure by now most of you have heard of the deliciousness that is Cookie Butter.

I haven't tried the crunchy stuff yet, to be honest I'm a bit scared I'll become addicted, but I did find a half eaten jar of the regular kind hidden in my cabinet last week.  A tried a little spoonful, and bam, I was hooked again.

Spreadable cookies in a jar is something I doubt many can resist.

In an attempt to make the remaining butter disappear before I could stuff it all into my mouth in one go, I decided to use it in a bit of my baking.  Or, in this case, no baking.  This months recipe ReDux theme is to go raw and create a quick, no bake, healthy dessert.

I took the cookie route and added a couple tablespoons of Cookie Butter to a typical Cookie Dough Dip recipe.  The result was a thick dip with hints of cinnamon and gingerbread and quite the addictive quality.  If you decide to make it, I must warn you, it may last even less time than the cookie butter.

Cookie Dip (With Cookie Butter!)

• 1 can white beans, drained and rinsed well
• 1 cup rolled oats
• 1/4 cup milk
• 1/2 banana
• 3 tbsp cookie butter
• 2 tbsp molasses
• 2 tbsp sugar
• 1 tsp cinnamon
• 2 tsp vanilla

Place all ingredients in the bowl of a food processor.  Blend on and off until ingredients are well mixed and a thick mixture has formed.  Make sure there are no chickpeas clumps.  Scoop into a bowl and store in fridge until serving time.  Use as a dip for cookies or fruit, or spread onto toast.

Gooey Chocolate Chip Bars

One of my favorite, favorite desserts is a gooey chocolate chip cookie.  I love how the really good ones bend, but don't snap, and how the melted chocolate chips ooze out when you take a bite.  How the best cookies are thick and soft, and just melt in your mouth.

Today what I've done is taken the best, most delicious, cookie I can think of, and turned it into a thick, gooey Chocolate Chip Bar.  Aaaand... I made it pretty darn good for you too!

So, you're probably thinking to yourself, what's the catch?  How can something that looks and sounds so decadent be healthy?  Well, I'll have you know that I've got a few tricks up my sleeve.  I'll give you a run down of all the healthy swaps in the recipe.

1. Canned white beans -> they replace the butter/fat and provide a lot of the bulk of the bars
2. Banana + maple syrup -> all you need in the form of a sweetener.  No sugar here!
3. Tofu -> adds bulk and lends to the gooey texture
4. Oats -> they replace all the flour and make the recipe gluten free

Hopefully you're not too afraid at this point, because these bars are not something you want to miss out on.

Gooey Chocolate Chip Bars

• 1 (15oz) can white beans
• 1 ripe banana
• 1 1/2 cups rolled oats
• 1 cup shelf stable tofu (200g)
• 1/4 cup applesauce
• 2 tbsp maple syrup
• 2 tsp vanilla
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup chocolate chips

Preheat oven to 350F.  Line an 8x8 pan with parchment paper.  Drain and rinse beans.  In the bowl of a food process combine all ingredients except chocolate chips.  Blend until a smooth mixture forms, with no bean or tofu chunks.  Once smooth, add chocolate chips and process quickly to incorporate.  Pour into prepared pan and spread into an even layer.  Bake in preheated oven for 30 minutes, until mixture has set.  Let cool completely before slicing into 16 squares and serving.  Store in fridge.

Revisited Recipe of the Day:

Chocolate Chip Banana Cookie Pie

Mini Chocolate Chip Cookies

You know what they say:  Everything is better when it's mini.

I can assure you that these cookies are no exception.  Chewy, soft, and bursting with melty chocolate.

But I know what you're thinking.  Why would I want a mini cookie instead of a big cookie?  I have the answer, my friends.

Not taking the cuteness factor into consideration (because I already mentioned that), there are many reasons that mini cookies can be better than big cookies.  First of all, get ready for a cookie rant.  I put lots of thought into my cookies, and I've decided to share all that with you today.  Really, you should feel honored.

So anyway, point one.  It's usually only considered "OK" to eat two big cookies.  More and you start looking a bit weird, like you've got some crazy cookie obsession (not that that's always a bad thing, but some people tend to give you strange looks, trust me, I know).  However, with mini cookies you can eat so many.  Five, six, seven, twenty-two!  So maybe not twenty-two, but you get the idea.  Way more cookies to eat!

Also, mini cookies make a good topping.  For what you ask?  Everything!  Ice cream, yogurt, toast, more cookies.  You can pretty much throw them on anything that you wish was more cookie-ish.  Although maybe adding these cookies to your broccoli is a bad idea... let's keep the veggies, veggies, k?  I'm one to talk though, with my cauliflower brownies and beet cakes.  Whoops?

Just make mini cookies will you?  I'll love you if you do.  See, look below.  The heart cookie says it all!

Mini Chocolate Chip Cookies

• 1 cup oat flour
• 1/4 tsp baking soda
• pinch salt
• 2 tbsp turbinado sugar
• 2 tbsp honey
• 3 tbsp milk
• 2 tbsp applesauce
• 1 tsp vanilla
• 1 tbsp coconut oil, melted
• 1/3 cup chocolate chips

Preheat oven to 350F.  Mix together first four ingredients in a large bowl.  Add honey, milk, applesauce, vanilla, and oil, and mix to form a dough.  If dough seems too thick, add a bit of milk.  Mix in chocolate chips.  Drop about 1 tsp of dough onto a lined baking sheet, and repeat until all dough has been used.  There should be about 24 cookies when all the dough is gone.  Bake for 5-7 minutes, keeping a close eye on the cookies to avoid burning.  They are done when the tops are firm and golden, and the bottom are slightly browned.  Let cool completely before removing from baking sheet.  Store cookies in an airtight container.

Revisited Recipe of the Day:

Chocolate Cookie Dough Baked Oatmeal Bars