Category Archives: Cookies

No Bake Peanut Butter & CC Cookies

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I’m dating the Cookie Monster, not sure if I have told you that yet.  He goes by Erik, but he is for sure the Cookie Monster in disguise.  Though I can get him to eat heaps of veggies and fruits, I cannot keep him from his cookies.  He can down a box of the big, soft, yummy Costco cookies in no time.  I have NO idea where it goes (damn you genetics and being a girl!! ).  Seriously though, boy loves him so coooookies!!

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I’ve neglected this fact so I decided to whip something up before he turned to some boxed crap-ola from the grocery store.  It happens way more than I’d like to admit.

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Raw peanut butter chocolate chip cookies; tasty?  Yes!!  Good for you?  Yes!!  They are gluten-free, vegan, and refined sugar-free.  Go ahead, try them out :-)  They won’t hurt the waistline at all!

No Bake Peanut Butter Chocolate Chip Cookies:

  • 1 1/2 cup gluten-free oats + 1/4 cup reserved
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 cup (organic) peanut putter – the natural kind, no jiffy ;-)
  • 3 tbsp agave
  • almond milk – enough to get things flowing in the food processor
  • 1/4 cup vegan chocolate chips – reserved

Toss everything in a food processor except the 1/4 cup of oats and the chips.  Add a little almond milk to get things flowing, just about a tablespoon.  Careful not to get the dough too wet.  When well combined, hand mix in chocolate chips and remaining outs.  Roll into balls (it will get a little messy) and refrigerate for at least a half hour.  I lightly pushed mine down with a fork to make them more flat.

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What are you getting in these cookies??  A lot of good stuff, actually.  Oats (good quality) are high in fiber, keeping you full longer and help fight breast cancer, help low cholesterol, and help stabilize blood sugar.  Good quality, natural peanut butter is a good source of monounsaturated fat (healthy heart), vitamin E, folate (helps cells and nerves), protein, and a powerful antioxidant.   Not too shabby for a cookie

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…ch ch changes and S’Mores!

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Thank you for that song Mr. Bowie <3, I always love me some Bowie!

Changes is the theme around here today.  I am getting decorations up for Christmas (!!) and announcing something big on the blog today.  I have decided to change the name to…

Vibrant Bean!

As I move further into my health coaching schooling and career, I am realizing that this blog, which I will be using to help clients, does not properly reflect my purpose and goals in Health and Wellness.  In fact, the only people who get the name of this blog are my family and Erik.  I love the energy and feelings the word VIBRANT draws, so I knew I had to include it.  And Bean, well that’s just a little nickname I have grown to love since being called it as a little kid (and several annoying variations by the brothers)

OK so moving on to…

Even though I’m still cleansing, I didn’t think I should deprive others of some yummy in the tummy baked goods.  It is the Holiday Season after all, the Superbowl (if you will) of baking.

I had some cute little gluten free and natural marshmallows to use up, and I thought what better way then through them into a chocolate chip cookie…and BAM!  S’more cookies!

{ how cute are these guys }

Not only are they one of my new favorite cookies, they are also gluten free, vegan, and free of any refined foods.  Ya!  These are the kind of baked goods I’m talkin’ about ;-)

S’more cookies – vegan, gluten-free, and refined foods free:

  1. In a large bowl, stir the dry ingredients:

  • 1 1/2 cups all purpose gluten-free flour

  • 1/2 cup rolled oats (GF)

  • 1/4 cup raw sugar

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp cinnamon

  • 1/4 tsp ground ginger

  • 1/4 tsp allspice

  • 1/2 tsp nutmeg

  • 1/2 tsp salt

2.     In the same bowl, blend in all the wet ingredients with the dry

  • 1/4 cup agave

  • 1 flax egg (1tbsp ground flax mixed with 3 tbsp warm water)  or 1 egg replacer

  • 1/2 cup no sugar added applesauce

  • 1 tbsp coconut oil

  • 1 tsp vanilla extract

3.     Stir in:

  • 1/2 cup gluten free mini marshmallows

  • 1/2 cup vegan “chocolate” chips

Spoon onto baking sheet and bake @375 for 8-10 minutes

*May need to add a little almond milk to mixture, I added about a tablespoon.

So what do you guys think of the new name??  Would love to hear from you!

Raw Pumpkin Spice Treats

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Happy Happy Halloween Sweets!

I have a sweet treat to share with you all today!  I rolled these babies up last night to share with my brothers and boys at work today.  I wanted everyone to have a little something sweet, but wasn’t about to supply this place with crappy, sugary candy.  We have work to do, can’t have any sugar high crashes.  Plus, these treats are packed with lots of good-for-you stuff, hello pumpkin, chia seed, flax-seed, almonds.  They are vegan, refined sugar-free, and gluten-free (if made with GF oats).  Oh, and toss in the oats, could possibly be a sweet breakfast, right?!

So roll some of these up today, or whenever ;-)  They are super yummy and easy.  And it’s always nice to have some healthy treats around (since we all indulge a little, which isn’t wrong) during these Holiday times.

You will need:

  • 3/4 cup pitted dates, about 8
  • 1/2 cup raw or slightly roasted almonds, unsalted
  • 1 tbsp agave
  • 1 tbsp flax-seed
  • 1 tbsp chia seed
  • 1 tbsp pumpkin pie spice
  • pinch of salt
  • 1/4 cup pumpkin puree
  • 3/4 cup GF rolled oats
  • 1/4-1/2 cup oat flour.  Start with 1/4 and add more if needed

In a food processor, pulse the dates until very well chopped.  Add the almonds and pulse a few more times.  Toss in the rest of the ingredients and pulse a few times.  Do not over pulse!  Just a few will do.  Remove and place in medium bowl.  Hand mix until combined.  Refrigerate for about a half hour, it’s easier to roll after refrigeration.  Remove and roll into little balls and enjoy a couple.  Keep refrigerated if not eaten!

What are your favorite Halloween treats?

No Bake Peanut Butter Oat Cookies

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Hellooooo!

Aren’t these little cookies adorable?  Maybe that’s not the right word, but cute little balls of cookie yumminess are adorable to me.

After seeing how fast my Raw Chocolate Chip Oatmeal Cookies went, I realized my family and boy were actually bigger fans of raw and or healthy desserts than I was going to give them credit.  Totally inspired me to get in the kitchen and try some other stuff.   Plus, with peanut butter you don’t really need anything too sweet so I was able to completely eliminate sugar.  So these little adorable babies are not only delicious, they are vegan, raw, gluten-free, and sugar-free.  Score, score, score!!!

No Bake Peanut Butter Oat Cookies – Vegan and Gluten-free!

You will need :

  • 3/4 cup oat flour
  • 3/4 cup rolled oats
  • 1 cup pitted dates – comes out to about 8-9 dates
  • 1/4 cup organic peanut butter
  • 1 tsp vanilla extract
  • almond milk – start with 1 tablespoon and add more if needed – I used 2

Directions:

  1. In a food processor, pulse dates until well broken down.
  2. Add flour, oats, peanut butter, vanilla, almond milk
  3. If adding chocolate chips, stir in.
  4. Form into small round balls and place on parchment covered dish.
  5. Refrigerate for at least 30 minutes
  6. Enjoy!!

 

Raw Chocolate Chip Cookies

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Hello my sweets, and happy Tuesday! 

 

I’ve got a super easy and rather healthy cookie recipe to share with you all today!  Oh, and it’s so yummy!!  Does that brighten up your Tuesday?  I sure hope so.  It’s a cookie ball (yum), it’s easy to make, and healthy?!   Yeah, I think I win today.

Raw Chocolate Chip Oat Cookies – Vegan*

You will need:

  • 3/4 cup oat flour or almond flour – I recommend oat, and if you don’t have it, grind raw oats in a food processor until fine
  • 3/4 cup raw oats
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup raw, organic sugar
  • 1 tsp vanilla
  • 1 tablespoon coconut oil
  • 1/4 cup vegan carob chips (or chocolate chips)
  • almond milk
  1. In a medium bowl, mix all the ingredients except the milk and chips.
  2. Start with 1 tablespoon of almond milk, and add until mixture is well combined and not crumbly.  WIll probably use 2 or 3 tablespoons.
  3. Stir in chips.
  4. Roll dough into small balls and place on plate.
  5. Refrigerate for at least 30 minutes.  Serve and Enjoy!!!

Keep refrigerated if not eating :-)

 

Brown “Butter” Chocolate Chip Cookies, Vegan*

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A chocolate chip cookie recipe, I know, it’s one of the most vanilla  baking recipes I could post.  But these babies are so yummy, warm and spicy with the toasted walnuts, oat flour, cinnamon, and nutmeg.  And even though the dough needs to chill for at least 12 hours, they are definitely worth a try for a sweet twist on a plain old chocolate chip cookie!  

Vegan Brown “Butter” Chocolate Chip Cookie:   Makes 18-20 cookies

  • 1 flax egg <1 tbsp ground flax mixed with 3 tbsp warm water) + 1/2 mashed rip banana**
  • 1 cup chopped walnuts
  • 1 cup vegan butter – I use soy free Earth Balance
  • 1 1/4 cup oat flour <if you don’t have this, finely grind oats in food processor>
  • 1 cup flour of choice <I use unbleached all purpose>
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 cup agave
  • 3/4 cup raw, organic packed brown sugar
  • 1 tbsp almond milk
  • 1 12oz bag vegan chocolate chips < I use “Chocolate Dream”>
  1. Mix flax and water, set side to gel
  2. Toast the walnuts in a pan with coconut oil <or oil of choice> for about 10 minutes.  Set aside
  3. Melt butter in pot.  Allow to bubble and lightly brown, swirling by holding handle, about 8 minutes
  4. In a medium bowl, mix flours, salt, baking soda, cinnamon, and nutmeg; set aside
  5. In a larger bowl, beat cooled brown butter and sugars until combined.  Slowly add in dry mixture.
  6. Beat in almond milk, “egg”, and mashed banana
  7. Stir in chocolate chips and walnuts.
  8. Cover and refrigerate for at least 12 hours.  I make this at night and bake the next morning or afternoon.
  9. Bake at 375 for 12-14 minutes, until edges are golden brown.  After removing, allow to sit on baking sheet for a few minutes before removing to cool.

** Notes to baking:  If you don’t use mashed banana, add 1/2 tbsp flax and 1 1/2 tbsp warm water to flax egg

Enjoy!! xo

Chocolate Chip Peanut Butter Cookies

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Oh, Hello cookies

I love you.  I love chocolate and peanut butter together.  Together in cookies, brownies, pie, shakes…oh  man.  Recess.  I need to stop the list.  I don’t think anyone would argue with me on these two babies being one of the best combinations ever cooked up.  If you even tried to argue, I wouldn’t listen, so it wouldn’t even be an argument. I win.  It’s one of the best combos.  Ever.  Thanks.

Not only are these cookies super yummy, you really shouldn’t feel guilty for eating them.  That’s right, eat a cookie but don’t feel guilty after.  Now THAT is my kind of baking.  Don’t get me wrong, I love ALL sweets, I don’t discriminate :-) .  But when it comes to my baking, I am all about keeping it natural and healthy.

So let me introduce my Vegan Peanut Butter and Chocolate Chip Chia Seed Cookies.  Quite the description hehe…

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You will need:

  • 2 cups rolled oats ground
  • 1 teaspoon baking powder
  • 1 1/2 Tablespoons chia seeds
  • 1/4 cup vegan butter, I use Earth Balance
  • 1/4 cup raw agave + 2 packets of Stevia or other natural sweetner
  • 3/4 cup organic peanut butter
  • 1/3 cup non dairy milk ( I use almond milk)
  • 2 tablespoons oil – ( I use coconut oil but can also use vegetable oil)
  • 1 teaspoon vanilla
  • 1/4 tsp of both cinnamon and nutmeg
  • 1/2 cup dark or semisweet dairy free chocolate chunks or chips

Preheat the oven to 325.

In a medium bowl, whisk ground oats, baking powder, and chia seeds.  Set aside

In larger bowl, beat butter (at room temp), agave, and sweetner until combined, no lumps.  Beat in peanut butter, non dairy milk, oil, vanilla, cinnamon, and nutmeg.

In a few rounds, stir in oat mixture until combined.  Stir in chocolate chips/chunks.

Refrigerate for 30 min if time permits.

Scoop large dough rounds onto greased baking sheet.  I actually used my hands because dough is somewhat crumbly.  If dough is too crumbly add a little more milk.  Roll into rounds and bake for 12 minutes.  Remove, cool, and ENJOY!!

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A couple notes about this recipe…

I use the agave instead of refined sugar.  Agave is a natural and unprocessed sugar with a SIGNIFICANTLY lower glycemic index.  I highly recommend substituting agave when recipes call for sugar.  It’s a MUCH healthier alternative.  Just make sure to buy organic and RAW.  Here is also a link for uses, substitution rates, and other good info about this delicious, sweet, natural nectar!!

http://www.allaboutagave.com/index.php

Also, the Chia Seed.  If you are unfamiliar, I suggest you begin reading up on these little babies.  They are PACKED full of benefits.  They even have more antioxidants than blueberries.  They increase metabolism, which can aid in weight loss, help keep the brain active, and are rich in essential vitamins and nutrients.  Plus they are super easy to use.  Just mix them into smoothies, top on salads, mix into cereal, or even mix with juice.  They do from a gel like coating when they mix with liquid, so if that is awkward, mix with something dry.  Try them out and enjoy!!

Snickerdoodles

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ImageSometimes my brain just does not feel like being creative.  Yesterday was one of those times.  After watching sunset with a glass of wine and some appetizers at the Rusty Pelican, Erik and me were craving some sweets, but I just couldn’t get fancy.  I whipped up some good old snickerdoodles, which in my book, fall right in line with chocolate chip and sugar cookies.  Easy to make and pretty darn satisfying for the sweet tooth.

Vegan Snickerdoodle:

  • 1/2 cup Vegan “butter” >>I use Earth Balance<<  I actually cut the amount of “butter to 1/4 cup of the Earth Balance and 1/8 cup of almond “yogurt”.  I like the moisture and flavor the “yogurt” adds.  I use Amande
  • 1/2 cup raw organic sugar
  • 1/2 cup brown sugar
  • 1 “egg” >>I use 1/4 cup of almond milk and 1 tbsp of fresh lemon juice.  Soy milk is preferred for egg replaces but I try to limit my soy, and I didn’t have any at the house :-)
  • Tbsp ground flaxseed
  • 1/2 teaspoon vanilla
  • 1 1/2 cups unbleached flour, or any flour of choice
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar

For rolling cookies:

  • 3 tablespoons granulated sugar
  • 2 teaspoon cinnamon
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poring the "egg"

1. In a large bowl, beat “butter” and sugars. Add the “egg”, vanilla, and flax-seed.  I like to include the flax for its fiber benefits and to help as a binding agent since there is not a real egg.

2. In a separate bowl mix the flour, salt, baking soda, and
cream of tartar.

3. in 2 rounds combine, pour dry ingredients into the wet mixture.  Mix until well combined.

4. Pre-heat oven to 300 degrees.  Cover dough and refrigerate for about 30 minutes.

5. Combine the sugar with the cinnamon in a small bowl.

6. Spoon out about a couple of tablespoons of dough.  Roll into balls and then roll into sugar mixture.  Coat balls well.

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7. Bake the cookies for 12 to 14 minutes. Cookies may be soft but will continue to cook while cooling.

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Enjoy!!!

Time to watch some Game of Thrones and enjoy some more cookies :-)