Peanut Butter Flax-Oat Cookies

peanut-butter-flax-oat-cookies

Wow guys these cookies are just so darn good me and my family are addicted. My mom is obsessed and literally hid half the batch of cookies and ate them all by herself when I first tested out this recipe. I’ve been wanting to make peanut butter cookies for the longest time, and I gotta say you can’t even tell these are healthy and good for you. My unsuspecting dad even ate them and admitted he liked them without ever knowing what was actually in them. That being said if he ever found out they weren’t loaded with butter and brown sugar he probably wouldn’t eat them anymore, but that’s besides the point. The point here is these cookies are rocking and are definitely worth a try. They are sweet, but not tooth-achingly sweet and don’t have an overpowering, strong peanut butter flavor. The oats are practically invisible and you can’t taste the flax meal whatsoever. The peanuts give it a nice crunch and the chocolate drizzle is just the perfect little pizzazz to dress up a plan old cookie because everyone knows chocolate and peanut butter were meant to go together and are my personal obsession. These also make the most perfect pre/post workout snack because they’re loaded with natural protein, healthy fats, and filling fiber to make an all around great homemade treat for anytime of the day. These are also the perfect little after dinner treat to satisfy your sweet tooth and go great with that cup of coffee. On a side note, what better way to show your loved ones just how much you love them then by baking them a sweet, healthy, and nutritious treat. These are the absolute perfect Valentine’s Day gift and a must have for any occasion. I myself am giving my mom a tin of these since she’s been begging me to make them every week now. Trust me when I say this whoever you decide to give these too will love you forever, that is if you’re willing to share them! You can follow me on Instagram, if you haven’t already @bakingwithbri to check out all the brands I used for these cookies and my daily eats. I will also be posting more quick and easy little treats on my Instagram Story. If you do make these please post a pic and tag me in it so I can see and feel free to comment down below on your results. I hope you all have a wonderful Valentine’s Day!

Happy and healthy eating,

Bri

 

Serving:

  • About 40 cookies

Ingredients:

  • Cookies:
    • 1 cup creamy peanut butter
    • 1 cup coconut sugar
    • 1/2 cup coconut oil
    • 1 tsp vanilla
    • 2 egg
    • 1 cup flax meal
    • 1/2 cup rolled oats
    • 1/4 cup peanuts, chopped
  • Chocolate Drizzle (optional)
    • 2 tbsp. chocolate chips
    • ½ tsp coconut oil

Directions:

  • Preheat oven to 350 F degrees on convection bake.
  • In a medium sized bowl combine flax meal and oats.
  • In a separate, larger bowl cream together peanut butter, coconut sugar, and coconut oil until light and fluffy, about 3-5 minutes. Beat in one egg at a time adding the vanilla with the last egg.
  • Add the dry ingredients into the wet mixture until just combined. Fold in the peanuts.
  • Using a tbsp. measuring spoon, scoop a tbsp. of dough and roll into a ball. Place on cookie sheet about an inch apart from each other. Using a fork make a cross-hatch pattern to flatten out the cookies.
  • Bake cookies for about 5-7 minutes or until slightly brown on the edges. If your oven doesn’t have a convection setting the cookies will most likely take closer to 10-12 minutes to bake, so just keep an eye on them.
  • Let the cookies cool for about 5-10 minutes, then remove from baking sheet using a spatula and place on a sheet of parchment paper.
  • While cookies are cooling, make the chocolate drizzle by melting the chocolate chips and coconut oil in a microwave at 30 second intervals, stirring in between. This should take a total of about 1 minute. Using a small spoon take a little bit of the melted chocolate mixture and drizzle it over each cookie. Let the cookies set for about 15 minutes or until chocolate has hardened and enjoy!
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Gluten-Free Vegan Chocolate Chip Banana Bread

“This shit is bananas, B-A-N-A-N-A-S!” Wow let’s talk about how amazing this banana bread is, and what better way than to quote the one and only Gwen Stefani. But for realzzz guys this is by far the best banana bread I’ve ever had and its VEGAN and GLUTEN FREE, totally allergen friendly! For anyone with nut allergies feel to use soy milk and the brand of chocolate I like to use is Enjoy Life Foods, mainly because it’s dairy, nut, gluten and soy free, but back to the bread: So this is a perfect pre/post workout snack just as it is or with some peanut butter or cream cheese and a great quick an easy breakfast on the go. I love taking it to school because it’s full of real, good for you ingredients to help power me throughout the day when I need a little snack. I also love to have this as a dessert because after every meal I need a little something sweet, so what better way to curb your sweet tooth while kicking that chocolate craving than with a healthy little slice of heaven. I hope you all enjoy and please comment down below what your favorite way to eat banana bread is. Also, you can find me on Instagram at @bakingwithbri to see my daily eats and some quick and easy recipes that I don’t post on the blog. So don’t miss out what’s to come next because I have some amazing stuff coming! Unfortunately with school it is hard for me to post during the week so I’ll most likely be posting during the weekend either Saturday or Sunday so that gives me a chance to test recipes and get creative before sharing anything with you lovelies. Anyways, have a wonderful weekend filled with banana-chocolatey goodness!

Happy and healthy eating,

Bri

 

Ingredients:

  • 2-3 very ripe medium sized bananas
  • 1 cup of oat flour
  • 2/3 cup of almond flour
  • ½ cup unsweetened almond milk
  • ¼ cup applesauce
  • ¼ cup of agave nectar
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1/3 cup chocolate chips

Directions:

  • Preheat oven to 325 F degrees on convection bake. Spray a 9x4in loaf pan with coconut oil of any kind of nonstick spray. In a medium sized bowl combine oat and almond flours, cinnamon, baking powder, baking soda, and salt.
  • In a separate, larger bowl mash up the bananas with a fork. Once at a puree-like consistency add in almond milk, applesauce, agave nectar, and vanilla. Whisk to combine.
  • Add the dry ingredients into the wet and whisk until just combined. Fold in the chocolate chips.
  • Pour the batter into the greased loaf pan. Bake for about 35-45 minutes or until golden brown and when an inserted toothpick comes out clean.