Tag Archives: agave

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!

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