Gluten Free Chocolate Chip Oatmeal Bars

Cookies taste good. The end.

Ingredients

  • 2 1/4 cup rolled oats (check for gluten-free status)
  • 3/4 tsp baking soda
  • 3/8 tsp salt
  • 6 tbsp turbinado sugar
  • 3 tbsp agave or maple syrup
  • 1/3 cup chocolate chips or mini chips (check status)
  • 3 tbsp canola oil
  • 3 tbsp soy or almond milk

Process

Place the oats in blender (a grinder or food processor is also fine) and pulse until the consistency is more flour-like but not totally fine.

Add remaining ingredients and mix. Adjust for texture by adding more milk if needed.

Form into cookies or bars, and try to get them about 1/3 inch thick.

375* for 8-10 minutes, or until cookies start to slightly brown around edges and appear really dry.

Allow to cool before removing from pan. If you try to remove them too soon, they will fall apart.

Sourdough Peanut Butter Chocolate Chip Bread

I’m running short on ideas and had 2 cups of discard to use today. So, this is what came out of that! It’s a dense bread, more like banana bread than a savory bread.

Ingredients
2 cups sourdough starter (or discard)
2 cups all-purpose flour
4 teaspoons  baking powder
1/2 cup sugar
1 teaspoon salt
2/3 cups non-dairy milk 
1 cup peanut butter 
1 ½ cups chocolate chips
Brown or natural sugar for sprinkling on top (optional)

Process
Mix and spoon into 2 loaf pans. This isn’t a very sweet bread, so if you like more sweet, you can add additional sugar or sprinkle some on top.
Bake at 325* for 1 hour (start testing at about 50 minutes).

Cookies More Cookies

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Yes, I know, I really need to post something besides cookie recipes. But, until I do that, here is another one. They have some decently healthy ingredients, even.

Cran-Choco-Coco-Butter Cookies

Ingredients
2/3 cup natural peanut butter
1 1/2 cup raw sugar
1/3 cup soymilk
2 tsp. vanilla extract
1 cup unsweetened applesauce
1/2 cup vegan protein powder
2 cups whole wheat pastry flour
1 tsp. baking soda
2 cups quick oats
1 cup vegan chocolate chips
1 cup chopped pecans
1 cup dried cranberries
1 cup coconut shreds

Mix wet ingredients and sugar – 1-5. Mix dry ingredients – 6-9. Combine and fold in extras – 10-13.

Bake at 350* for 15 minutes. Check. When tops begin to crack and edges of bottom are slightly brown, remove from open and allow to cool on cookie sheet.