Oatmeal Chocolate Chip Cookies (Gluten, Nut, Dairy Free)  

ImageThis past week I have been feeling like I eat too much of my baking without working it off. I keep choosing TV over the gym. What on TV you ask? Survivor, naturally. I sit on my comfy couch, while I watch people work hard and starve. I decided that because I keep doing that, my baking would have to be healthier for now. Oh what a struggle. No lava cakes, crème brûlée, brownies, or tiramisu. *Sigh!*

I made these cookies in an effort to make something I wouldn’t want to eat. It didn’t work! These cookies are great. They are crisp on the outside, gooey on the inside. The sweetness of the cookie is balanced well with the bit of salt. The coconut oil makes for a nice base flavor. I had to give the cookies away so I didn’t eat them. If that isn’t a first world problem, I don’t know what is!

 

Recipe adapted from Summer Harms Blog

 

1/2 cup. Coconut oil, softened

1/2 cup. White sugar

1 Egg

1/2 tsp. Vanilla extract

3/4 cup. Brown rice flour

1/2 tsp. Baking soda

1/4 tsp. Sea salt (heaping)

1 tsp. Cinnamon

1/2 tsp. Nutmeg

1 1/2 cups. Rolled oats (gluten free)

3/4 cup. Chocolate chips (milk free)

 

Preheat oven to 350º. In a large bowl, cream together the coconut oil, sugar, egg, and vanilla until smooth. In a separate bowl, whisk together the flour, soda, salt, cinnamon, nutmeg, and oats. Mix dry ingredients into the wet, and stir in the chocolate chips.

 

Drop 1-2 inch balls of cookie dough on a parchment lined baking sheet and flatten. Bake for 10-12 minutes, and then let sit on the hot pan for a few minutes more before transferring to a cooling rack. Makes about 20 cookies.

 

If you want to make this vegan friendly, you could switch the egg for 1/3 cup of mashed banana.

 

I loved these cookies! Give them a try and let me know what you think.

Cinnamon Apple Crisp (Gluten Free Option)

ImageApple anything is always a big hit in my house—apple crisp especially. When I was a kid, my Grandma would make it for us and I always loved it. My family always said that I could never make it better than hers, and anytime I used her recipe I didn’t make it better. I decided to stop trying to beat her at her own game and I came up with my own recipe.

I love this recipe! The apples have a gooey caramel-type sauce. It’s not too sweet. The crumble on top is crunchy and compliments the apples nicely. I also think this is one of the easiest apple crisp recipes, because it doesn’t involve cutting the butter in, just pouring the melted butter.

I hope you love it as much as I do!

8 Apples, peeled and sliced (I recommend Granny Smith, Gala, or Macintosh)

1 Cup. Brown Sugar

1 Tbsp. Cinnamon

1/2 Tsp. Nutmeg

1 Tbsp. Flour (Can use a gluten free substitute, like Cup4Cup)

1/4 Cup. Lemon Juice

1/4 Cup. Hot Water

1 Cup. All-Purpose Flour (Can use a gluten free substitute, like Cup4Cup)

1 Cup. Oats (Can use gluten free)

3/4 Cup. Brown Sugar

1/4 Tsp. Baking Soda

1/4 Tsp. Baking Powder

1/2 Cup. Melted Butter

Preheat oven to 375 degrees. Place peeled and sliced apples in a 9×13 baking dish. In a measuring cup add brown sugar, cinnamon, nutmeg, flour, lemon juice, and flour, and then stir. Then add hot water and mix until smooth. Pour brown sugar mixture over the apples and mix it up. In a separate bowl add flour, oats, sugar, baking soda, baking powder, and stir. Drizzle the melted butter over the mixture slowly stirring as you do so. The mixture should look like course crumbs or just small clumps of yumminess. Sprinkle the flour mixture over the apples and put it in hot oven for 35-40 minutes. Remove when topping is golden brown and apples are soft.

Eat it while it’s still warm and it is FANTASTIC (especially with ice-cream). The next day it is still great too, the flavours have had time to really combine and intensify.

What do you think of this recipe?