If you’ve been following my A Day of FLO Living posts, then you’ll know I enjoy eating food that is nourishing for me and my cycle. Now, I’m not going to sit here and tell you that chocolate-topped peanut butter crisp bars are “health food” but I’ll say they come close. During my ovulatory phase I was craving sweets LIKE CRAZY—specifically chocolate. Lucky for me, chocolate is on the list of WomanCode approved foods for ovulatory phase. Yippee!
So, I went into the kitchen, with a bit of guidance from Angela Liddons’ Oh She Glows Everyday Cookbook, and got experimenting. I used Angela’s recipe for Nut-Free Dream Bars as a base but I tinkered with the sweetener, salt, and, of course, the nut butter. For me, what makes these bars awesome is the pairing of protein and fat, both of which lessen the sugar punch and make these bars satiating. Of course, macronutrients aside, the chocolate-peanut butter combination is also a huge appeal!
They require a small amount of prep but NO BAKING. This is a freezer treat at its finest. Plus, once made, they will last forever in the freezer! Just let them defrost for a few minutes before biting into them. If you can exercise restraint, let them defrost for five to ten minutes and the peanut butter filling gets extra creamy and oozy. In fact, the filling contrasts so nicely in that state with the crisp crust and solid chocolate topping. Together, the three layers make for one delightfully decadent and delicious dessert or snack.
Let me know if you give these bars a try! Just writing this post makes me crave one so I’ll be at my freezer if you need me! 👋
Creamy Peanut Butter Chocolate Crisp Bars
Recipe Type: Dessert
Cuisine: American
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 18-20 bars
These rich and creamy no-bake bars, adapted from Angela Liddon’s recipe, make for a satisfying dessert or snack when those chocolate peanut butter cravings kick in! The combination of crispiness from the crust and creaminess from the bars just can’t be beat!
Ingredients
Crust Ingredients:
1 ½ tbsp melted virgin coconut oil
1 ½ cups Erewhon Organic Cinnamon Brown Rice Cereal
2 tbsp cacao powder or cocoa powder
2 tbsp maple syrup
a pinch of salt
Filling Ingredients:
1 cup natural peanut butter
¼ cup maple syrup
¼ cup melted virgin coconut oil
¼ to ½ tsp salt, depending on the saltiness of the peanut butter
1 tsp vanilla extract
Chocolate Topping Ingredients:
1/3 cup melted virgin coconut oil
1/3 cup cacao or cocoa powder
1 tbsp maple syrup
1/3 cup unsalted dry-roasted peanuts, chopped, for topping
Sea salt, for topping, optional
Instructions
Line a large loaf tin (see notes) with parchment paper and lightly grease with coconut oil.
In a bowl, combine the first 5 ingredients for the crust. With a rubber spatula, mash up the cereal until it looks crumby and thoroughly coated. Then, press the crust down into the bottom of the loaf tin. Place it in the freezer while you prepare the filling.
In the same bowl, rinsed and wiped clean, combine the next five ingredients. As a precaution, make sure the ingredients for the filling are all room temperature. If the maple syrup or peanut butter are cold then that will make the coconut oil seize up. The mixture should be smooth. Adjust salt to taste.
Remove the crust from the freezer and pour the filling on top. Gently swivel the pan so that the filling covers the crust completely and so that the top is flat and even. Now, the filling will set in the freezer for an hour before the final topping.
After waiting the appropriate amount of time for the filling to solidify, begin making the chocolate topping. Whisk together melted coconut oil, cacao powder, and maple syrup until no clumps remain. Chop the peanuts and keep them at the ready.
Remove the loaf tin from the freezer and pour the chocolate over the filling. Be warned: it freezes almost instantaneously! While the chocolate is still wet, throw on the peanuts and a sprinkle of sea salt. The chocolate layer will soon solidify from the cold from the loaf tin.
You may then remove the bars, using the parchment paper to lift them out. Move them to a cutting board and slowly cut into 18-20 squares. If the bars seem melty in any way, do put them back into the freezer for 10 minutes or so. They may fall apart if you try cutting them while soft.
The peanut butter chocolate dream bars are best stored in the freezer. Pull one out when you want to enjoy a bar and let it sit at room temperature for up to 3-5 minutes. They will soften to an easier-to-bite state. Wait a little longer and the peanut butter filling gets extra oozy and delicious!
Notes
My baking tin is 9.5 x 5 inches though Angela’s recipe uses a 10 x 6 inch pan. I believe that a standard 9 x 5 loaf tin could work, too but your bars will just be a bit thicker.[br]Cooking time also reflects freezing time in this recipe.
You all know I enjoy cooking, but I can also appreciate the savior that is meal-prepping. It makes a difference to batch-cook entrees or staples items to have easy to assemble meals throughout the week. I thought lunch, dinner, and snacks were the only thing worth prepping until today. This past weekend I whipped up a Mango Blackberry Coconut Oatmeal Bake for my family breakfast and got to ride the wave of leftovers for two days. And let me tell ya…
Oatmeal bakes are highly underrated.
Not only is the one-dish meal convenient for feeding a crowd but it keeps really well, too! It tastes amazing on Day 1 but then something magical happens when the leftovers go into your fridge. The texture gets better and the flavors meld together even more (similar to the way banana bread gets better the day after you bake it)! Leftovers keep well for up to 5 days in the fridge. You can eat it cold, if you prefer, but I like to reheat a portion in the microwave for a minute, then add it to a cast-iron skillet greased with coconut oil so the bottom gets crispy. 😉 Oooh yeaaah.
Plus, if I haven’t already convinced you, baked oatmeal is versatile and a great way to use up lots of fruit. My inspiration for baked oatmeal actually comes as an adaptation of a Love and Lemons recipe for Blueberry Coconut Baked Oatmeal. Her recipe is splendid but this tropical version with mango and plump juicy blackberries is so perfect for summer! 😀
This bake can be assembled ahead of time or simply the day you want to serve it.
Also, don’t be put off by the long list of ingredients. You likely have most of them on hand already and, if not, sub in what you do have! I like making the oatmeal mixture the night before so that way all I need to do is slip it into the oven in the morning. EASY. The oatmeal could also be assembled and baked straight away if that’s more your thing. My instructions are for the latter option but do what works for you.
If you like oatmeal, also be sure to check out my single-serving
Who’s making this for weekend brunch? 🙋 Drop me a comment or tag me on Instagram if you do!
Mango Blackberry Coconut Baked Oatmeal
Recipe Type: Breakfast, Brunch
Cuisine: American
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
2 tablespoons ground flaxseed + 6 tablespoons warm water
¾ cup water or almond milk
2 tablespoons melted coconut oil
¼ cup brown sugar or coconut sugar
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon sea salt
¾ tsp vanilla extract
½ tsp coconut extract (optional)
2 cups whole rolled oats
½ cup chopped or slivered almonds (save half for topping)
⅔ cup coconut flakes (save half for topping)
1 cup packed diced mango (from about 2 large mangoes)
½ – 1 cup blackberries (mixed in or as topping)
Instructions
Preheat the oven to 350°F and grease an 8×8-inch (or 9×11) baking dish with coconut oil or use cooking spray.
In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
Then, combine the water OR almond milk, coconut oil, and brown sugar and whisk to combine.
Next, add in the baking powder, cinnamon, salt, and extracts. Stir in the rolled oats and HALF of the almonds and coconut flakes.
Mix in the mango (and blackberries, if desired. I like to serve them fresh, as shown in the photo) before pouring the mixture into a baking dish. Cover the top with reserved coconut flakes and chopped almonds, lightly pressing the toppings into the oatmeal.
Bake for 40-50 minutes or until the top is crisp and golden. If the coconut flakes have browned then definitely remove the bake from the oven.
Lastly, let the oatmeal cool for 10 minutes before slicing and serving. Top with as many fresh blackberries as your heart desires!
Notes
You can substitute whatever fruit you like. I find that 1-1 ½ cups of fruit is ideal. The bake is only lightly sweetened but you can add in an extra ¼ cup of either sugar if your fruit isn’t very sweet or if you just prefer sweeter food.
The official start of summer wasn’t until June 21st but I’ve been living it up in the blazin’ hundred degree weather since the start of the month. The hot weather leads me to have simple days of chill tea dates with friends or just spend a bit more time indoors, discovering new favorites 😉 I’m really excited to share what I loved in books, TV, food, music, and more this month so, if you’re interested, keep reading!
What I’ve Been Reading
WomanCode by Alisa Vitti
Women who have period, fertility, or libido issues are the ones who can most benefit from WomanCode. Though, those problems may exist without you being fully aware. A while back, I heard about the book from Lee from America and hoped it could help with my personal health concerns. The self-help book illuminates the areas in which lifestyle factors may be working against naturally-fluctuating hormone levels. I touched on how reading the book pertains to my health and fitness journey but this won’t be the last I talk about it. I feel positively influenced by the WomanCode Protocol so I hope to share equally positive results regarding my cycle and hormone regulation in coming months. I’m also planning to follow this up in the future with blog posts about how I’m incorporating the recommendations in the book to perfect my cycle.
KP-ingitsimple’s Fit Fuel Series
Over the past year, I’ve become more and more interested in nutrition. I think it’s a natural progression after beginning to prioritize personal health and fitness. I’m avidly seeking out new information about what nutrients are best going to fuel my body and how. Fellow TIU sister and peanut butter lover, Kelly or KP, already shares enlightening health posts on her blog in topics such as water weight and bloating, and now her Fit Fuel Series has me hooked! It addresses exactly that you would want to know as far as how to effectively fuel your body for workouts. The sort of information she provides can be hard to find online so I find it to be such a great resource!
Favorite Eats
Pumpkin Cookies
Pumpkin knows no single season at my house. It screams fall but it also makes the perfect batter for baked treats all year long. I am pretty proud of myself for baking up a super-tasty and lightly-sweetened cookie with good-for-you ingredients like rolled oats, pumpkin, and coconut oil. They are even versatile enough that you can add a scoop or your favorite protein powder to them without sacrificing the cookie-taste. See the post and recipe here.
Halfway through the month, I began incorporating WomanCode protocols and eating with my cycle. During my luteal phase, I was all about sautéed greens and hearty veggies. This skillet dish was one of my favorite meals. I loaded up on dark leafy greens, sweet potato, brown rice, onions, and garlic—all rich in vitamins and minerals—to help with fluid retention and progesterone production pre-menstruation phase. The interesting thing about this time of month is how sugar cravings kick up a notch so roasting and sautéing vegetables helps bring out natural sweetness in food. I am so satisfied after meals like this, and don’t feel the desire to reach for a candy bar to satisfy my sweet tooth.
What I’ve Been Watching
(Surprisingly, all of the shows I’ve loved this month are series finales or just short-run programs)
I simply adore Mary Queen of Scots and her consistent motivation to do better for her people. Yet, I’m baffled by the ending of Reign and disappointed with how history unfortunately played out for Mary. Her long, tumultuous battle for a throne and respect as a queen is one worth watching. I won’t spoil it for you if you haven’t seen it but the entire show is on Netflix if you want to catch up with the 16th century queen.
Pretty Little Liars
I know the series finale just happened so I won’t give away any spoilers in case you have yet to catch up. Admittedly, the show dragged out the A/AD storyline far too long but I’m glad I didn’t give up on it. Freeform aired the second part of the final season which over the past two months and I’ve been hooked. Friendships and relationships were tested but we also got a taste for possible AD suspects up til the finale episode. I seriously didn’t see the ending coming!
This one is an HBO exclusive starring boss babes: Reese Witherspoon, Nicole Kidman, and Shailene Woodley. Upon moving to Monterey, Woodley’s character and her son become targets in a finger-pointing scandal. It starts in the children’s elementary school but the parents quickly make it a personal with one another. The show skips back and forth between present investigations about a murder and the past events leading up to it. Viewers watch the past events unfold to get to know the main suspects and piece together who among them gets murdered. It showcases an interesting look at how there is so much more happening in each person’s life than the face that they put forth to others. Also, unlike the next show I’m about to mention, Big Little Lies has a bittersweet but satisfying end.
GirlBoss
Last TV show, I promise! The story of NastyGal founder Sophia Amoruso is one you won’t exactly want to cheer for but it is awe-inspiring. Britt Robertson, who I love from Life Unexpected and The Secret Circle, plays Amoruso with a wild steadfast drive and independence. The NastyGal founder isn’t the most admirable female role model, especially when you see what she had to do to get her business started. Still, I couldn’t help but have hope for the anti-hero. Unfortunately, Netflix probably didn’t want to pursue the series since real-life Amoruso filed for bankruptcy last year, so one season is all GirlBoss is getting.
What I’ve Been Listening To
Paramore’s After Laughter
Long after punk-rock and teen angst phase has passed, Paramore is still relevant! I’ve been growing up with their music over the past few years and their latest release, After Laughter, is no different. It’s expressive of struggles of changes with life and growing up but with a new fresh sound. Expect groovy, pop-y tunes, and Hayley Williams’ soaring, fiery vocals. Some favorites from the album include songs like Fake Happy, Told You So, and Grudges:
Product Favorites
Coconut oil
Coconut oil is under controversy recently but, like all oils, it should be used in moderation. I’m not needlessly swallowing down coconut oil in coffee drinks but the unrefined variety is my go-to choice for baking (see below). A little bit of this oil adds decadence that only butter may come close to providing. Though, the jury is still out on health benefits of coconut oil, I’m keeping the unrefined, virgin, expeller-pressed variety around in my kitchen. I like Spectrum and Nutiva.
Avocado Oil
Two favorite oils, Melanie? Yes! I’m not deep-frying up a storm over at my house but oil is still important to have on hand. I have a collection of quality cooking oils that I use for different purposes. Avocado oil is perfect for roasting veggies or pan-frying. Its high heat temperature won’t smoke on the stovetop like extra virgin olive oil or other vegetable oils. Plus, I notice it imparts a slight richness to food without messing with the flavor of your dish. I’ve tried Chosen Foods and Primal Kitchen. Both are great!
pHresh Deodorant Cream
I’d been searching for a natural deodorant that is not only aluminum-free but organic. As I mentioned above, I’m making adjustments to my lifestyle to help out my hormones. A step towards doing that involves ridding my environment of toxic chemicals that may be endocrine disruptors. Our armpits are such a sensitive area and an important one for excreting toxins (which happens when you sweat). I do need to apply the cream 1-2 times a day but, for a softening and protective cream deodorant like pHresh, it is worth it! I’m not smothering my sweat glands with antiperspirant anymore, plus, my armpits have never been softer! The Deodorant Cream deserves to be amongst my monthly favorites and you can read more about how I use it in my Shower Routine and Essentials post.
Bite Beauty Agave Lip Mask
This lip product was all the rage a few years back but it never struck me as a big deal. I had all but abandoned my Bite Beauty lip mask until I pulled it out again in the springtime. I’ve been using it ever since as my nighttime lip protectant. It is thick and made with food-grade quality ingredients. It is something I feel safe to put around my mouth and the moisturization benefits last for hours!
Notable moments of the month
Friends from Instagram will remember that my pet rabbit, Twix, was always at the top of my favorites list. So, I want to touch on what exactly happened to lead to this moment. He had been slowly losing weight since April but we figured it was because of his age. His hind legs were also giving out a bit more. He no longer was able to hop onto our couch like he used to and he would slip when walking. The signs pointed to age.
Though, in the month of June he got dramatically skinny almost overnight. Twix wasn’t eating his food or hopping around like he used. Or even going to the bathroom in his potty dish. If you knew Twix, you’d know that’s a big deal because he was particular about his preferred “peeing spots”. Unfortunately, his condition just escalated so quickly.
Even if I fed him all the veggies and leafy greens, those were not going to be enough to put weight on him. He felt frail and I think he himself noticed that his body wasn’t cooperating with him anymore. It pained my family and I to watch our furry baby’s deterioration so we had to say goodbye to him after nearly 6 years. I miss him every day but love is not limited to life or death. I’ll always care very much about Twix and treasure the memories I have with him.
On another note, an old friend from school was here for the month in between graduation and the start of his doctorate program. It was so fun to reconnect and hang out multiple times this month. Nothing beats having a good catch-up and enjoying fun activities with friends.
Thank you for taking an interest in my favorites from the month of June!
I only share products that I’ve been using for a while and can vouch for their effectiveness. As for other favorites, like TV shows and interesting reads, those are ever-rotating. Have you encountered some favorites in the past month? If so, definitely drop me a line and tell me what they are! I love hearing you guys’ ideas and suggestions.
First and foremost, thank you to Attune Foods for making this post possible!
If you’ve been hanging around here for any short amount of time, you know that I’m a big fan of sweet treats and breakfast foods. What may come as a surprise is how much savory food appeals to me, too! As a matter of fact, I love spiced dishes like curries, southwestern fajitas, or my Tex-Mex quinoa taco “meat”. As for main dishes, I’ve been meaning to expand my blog’s recipe archives with some yummy veggie patties or meatballs for a lunch/dinner entree.
Enter: Sweet and Smoky Meatballs
I’m all about making recipes as easy as possible so these plant-based meatballs come together in little time and without any wild ingredients. The only thing you might need to pick up is a box of Purple Corn Flakes Peace Cereal. When Attune Foods sent over a few products for me to try, I knew the pretty purple corn flakes would be fun to add texture to some vegetarian patties.
I’m not too big on a bowl for breakfast but cereals can be such a versatile ingredient for cooking! The purple corn flakes are what provides the sweetness in the “sweet and smoky” element of my meatballs. These non-GMO corn flakes are also crispier than traditional corn flakes so that contributes a unique texture and flavor that you won’t want to miss! As a bonus, I love that the cereal is made from organic corn flour and organic brown rice flour so the meatballs are gluten free!
Sometimes veggie patties or meatballs can be a miss with my meat-eating family but I received pretty great reviews on these! Looks like I’ll be cooking them up again soon. 😉 Let me know if you try them out!
Sweet and Smoky “Meatballs”
Recipe Type: Main
Cuisine: Vegetarian, Vegan
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 10-12 meatballs
These plant-based meatballs come together easily, in little time, and without any wild ingredients.
Ingredients
Olive oil, for cooking
½ cup white onion, chopped
½ cup carrot, diced
1 clove of garlic, chopped or minced
Salt and pepper
1 ½ cups lentils or white beans, well-drained*
½ tsp cumin
1 tsp chili powder
½ tsp smoked paprika + ½ tsp for coating
2 tbsp fresh cilantro, chopped
1/3 cup packed chopped tomato (about 1 small roma)
1 cup Purple Corn Flakes Peace Cereal + ¾ cup for coating
Lime juice, optional for serving
Instructions
In a cast-iron skillet, on medium heat, warm olive oil. Add sauté the onion, carrot, and garlic until soft. Then, remove from heat.
Using a food processor, grind 1 cup of the purple corn cereal until a fine meal is achieved.
In a bowl, mash the drained beans or lentils and add spices. The texture should be mashed and chunky but not pureed. Add in the skillet mixture, along with the cilantro, tomato, and ground cereal. The mixture should look thick and slightly on the dry side.
To make the coating, add the remaining ¾ cup of the cereal, along with ½ tsp of smoked paprika, to the food processor. Process until a choppy meal is achieved. Then, transfer to a zip-top baggie.
At this point, cover the bowl of the meatball mixture and store in the fridge for later or form into 10-12 balls for immediate use.
When ready to cook, heat up a few tablespoons of olive oil in a cast-iron skillet. Add one meatball to the baggie with the cereal coating and shake. Add the cereal-coated meatball to the skillet. Repeat with remaining meatballs. With the pan on medium heat, continue rotating the meatballs until they are browned all over.
Serve warm with a squeeze of lime. They pair nicely with a salad or sautéed greens. Cauliflower mashed potatoes or roasted veggies would also be delicious.
Notes
*I tried two different versions of this recipe using white beans and then lentils. The white bean version seemed to allow a slightly more prominent smoky flavor but the lentil version is excellent, too. I suppose you could substitute other beans like black beans, though I haven’t tested that myself.
3.5.3226
Thank you to Attune Foods for sending me Peace Cereal and allowing me to showcase a recipe with their purple corn flakes. See their store locator to find Peace Cereal near you.
I think it’s fair to say we all, generally-speaking, desire to live a balanced lifestyle. Though, sometimes it seems like maneuvering such a lifestyle walks a fine line between managing a routine and increasing madness. That’s right, I said it. A healthy lifestyle can be hard. As simple as it may sound to “just eat more fruit and vegetables”, that isn’t always the simple answer.
Cauliflower rice burrito bowl with black beans, tomato, carrots, corn, red onion, and cilantro.
I hold the belief that the food, exercises, behaviors, and even the thoughts we have are what determine our overall wellness. If you’re just doing the exercise part, or, you aren’t mindfully connecting the food that you eat as being valuable to your health, then you may be missing out on some key parts of wellness. These four areas are interconnected and, together, provide optimum health possibilities for you. Here’s the catch: they require constant maintenance!
Recently, I began reading Alisa Vitti’s WomanCode. The guidance outlined in the book addresses hormonal imbalance in women that perfectly aligns with the areas that I previously stated are (in my opinion) essential for overall wellness. In addition to information about what the causes and signs of hormonal imbalance are (spoiler alert: they’re actually a lot more common than you think), Vitti provides an outline for food, exercise, and lifestyle choices that will best support women throughout their monthly cycle. So, the adjustments that I’m currently making to sync with my cycle are my attempts to improve my health.
Moon calendar of June which is representative of the woman’s four cycle phases.
I do believe that our bodies are ever-changing. The sugary treats I used to eat on the regular as a kid don’t feel as good now. Heck, even on a day-to-day basis, my mood can change and the kind of workout I am up for varies. As far as my status of health and wellness goes, I feel pretty clear about what I want in my life and what I don’t (though, other areas of life, such as career paths, are something else). I prefer to exclude food or activities that are toxic to my body and mind. Instead, I’d rather place my focus on what does serve me and listen to the messages my body and mind give me.
I started this post by saying how hard it is to keep up a healthy lifestyle. There are several areas to juggle and sometimes it is overwhelming to keep trying to figure out what works and what doesn’t. Along the way, it might require taking a break from exercise or over-indulging in a restaurant-serving of pasta. #LIFE Trial and error sucks but the learning experiences help me reinforce why I started my health and fitness journey in the first place: to feel like my best self.
We weren’t designed to live in one constant state or rigid daily ritual. Rather, each day is different and each day we can learn how to better ourselves.
I actually got inspiration for this thought piece from Alexis over at Hummusapien. She recently wrote a post about her decision to live intuitively day to day. I admire her mindset and I recommend you go check out her post for another great perspective on the whole healthy living scheme of things.
Thank you for reading! I don’t have all of the answers (though, I’ve never claimed to) so I appreciate you for taking an interest in my thoughts and sticking around this little blog of mine. Does the ever-changing nature of your health and fitness journey confuse you, too? Let me know. I love reading your comments♥
When I was younger, my mom used to bake up cookies every few weeks to feed the sweet tooth that my sister and I had. As a kid, nothing was better than a glass of milk and a belly full of cookies. YES. I had no self-restraint and never stopped at just one. Homemade cookies are best when fresh so I would eat 4-5 that first day…and the second day…and maybe just two or three after that…if there were still any cookies left.
Sadly, traditional cookies have several cups of sugar, white flour, butter, plus additional sugary add-ins. Yupp, I don’t know how young Melanie did it! If I tried to recreate my old 4-5 cookies indulgence these days I would definitely end up with a stomach ache. Nowadays, I don’t crave cookies in the same way. Though, sometimes your girl gets a craving for healthified versions of old favorites. Thus, I whipped up some cookies that I consider to be more nutritionally balanced.
Ingredients breakdown:
We’ve got banana and pumpkin to soften up the cookies and a mere ½ cup of sugar to sweeten them up. I am extremely cautious about my sugar intake and, ever since reading Woman Code, I try to avoid adding excess sugar unless absolutely necessary (sidenote: possible post on this in the upcoming future). The fact is: cookies just don’t taste like cookies without some kind of sweetener. These are just lightly sweetened with a mixture of brown and coconut sugar. Of course, you could add an extra ¼ cup of sugar for sweeter cookies. Feel free taste-test the batter 😉 Though, I think you’ll find there is something nice about the subtle level of sweetness in these.
Also, let’s not forget about fats. I know there are some cookie recipes out there that might bake up with simply banana but I like incorporating healthy fats into my food. Why, you ask? Well, fat helps slow the absorption of sugar and keeps me satiated. Not to mention, it helps make the cookies crisp up on the outside and stay fluffy on the inside.
In addition, you can include up to a cup worth of dried fruit, nuts, ALOHA brand chopped chocolate, or whatever you like. I went with a small amount of chocolate and walnuts to add a bit more healthy fats and protein. Speaking of protein, definitely try adding a scoop of your favorite protein powder, if you’d like. Sometimes my family can taste the protein powder in baked goods so I went with an unflavored plant-based protein powder from The Natural Citizen. That is totally optional, though. I’ll provide alternatives to the protein powder in the recipe!
Without further ado, here is the recipe for the pumpkin cookies:
GF + V Pumpkin Cookies
Recipe Type: Snacks, Dessert
Cuisine: Cookies
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 24
I call these cookies while my sister likes to call them muffins. Whatever you call them, they are good. My sister is hard to please but I got a thumbs up from her with these cookies (or muffins). They are lightly sweet but still delicious!
2 servings of unflavored plant-based protein powder (½ cup worth)*
1/3 cup chopped dark chocolate
½ cup chopped walnuts, save some for topping
Instructions
Preheat the oven to 375°F and line a large baking sheet with parchment paper or baking mat.
In a medium bowl, combine the banana and pumpkin puree. Then, stir in the sugars, baking soda, spices, coconut oil, and vanilla extract.
Use a food processor or blender to process the almonds to make a fine flour. Repeat for the oat flour.
To the wet ingredients, add the processed almond and oat flour, along with the whole rolled oats and protein powder.
Next, fold in the chocolate chips and half of the walnuts. Use a large cookie scoop to drop dollops of the cookie dough onto the baking sheet. Place a few walnut crumbs on top of each cookie.
Bake for 13 to 14 minutes or until the tops have browned (don’t under-bake). Let the cookies cool on the baking sheet for a minute before moving to a wire rack to cool for 10 to 15 minutes more. Bake the remaining cookie dough until all is finished.
I know cookies are irresistible out of the oven but if you wait for them to cool, they will be much better. They won’t be as fall-apart delicate and their flavor will be more visible.
When cookies are completely cool, they can be stored in an airtight container or frozen.
Notes
*I use The Natural Citizen’s unflavored Organic Protein in this recipe. A flavored protein may mess with the taste so I recommend this one. Alternatively, you can easily substitute the ½ cup of protein powder for more oat flour or almond flour.[br]Evidently, if any of the ingredients are cold, that will make the coconut oil clump up. Small specks are okay but large clumps need to be dissolved. You can lightly warm the batter in a microwave safe bowl and proceed with the recipe.[br]Instead of grinding almonds yourself (which I recommend for the freshest taste), you can also use ½ cup almond or peanut flour.
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