gluten-free

Dolci di Noci (4 Ingredient, Gluten Free Cookies)

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Walnuts are one of my least favorite nuts because they are pretty bitter unlike almonds, not very versatile. Search “almond recipes” and search engines will spit out tens of thousands of recipes whereas walnut recipes fail to yield as many. Walnuts are mainly used as an add-on in dishes such as brownies, salads, or crumbles, but if you are sitting at home with a giant 2 lb. bag of walnuts from a wholesaler, scratching your head not knowing what to do with it, you are in the right place because today we are making walnuts the star ingredient in Dolci di Noci. Dolci di Noci is a walnut cookie from Southern Italy that contains no glutinous product. The traditional recipe calls for only 3 ingredients: walnuts, eggs, and lots of sugar, but I have a reduced-sugar alternative recipe that is just as flavorful and ideal for an on-the-go snack.

Additionally, I decorated the cookies with a chocolate dip, an optional step that nonetheless elevates the presentation and flavor of the cookies. Enough with the rambling and on to the recipe….

Dolci di Noci

yield: 10-12 cookies (1-1.5 in. diameter)

Ingredients:

  • 1 3/4 c. coarsely ground walnuts (in food processor)
  • 1 egg
  • 3 tbsp. powdered sugar
  • 1 tsp. cinnamon
  • 1/3 c. chocolate chips for coating (optional)

Directions:

  1. Preheat the oven to 355 F and prepare a greased cookie sheet.
  2. In a medium bowl, combine all the ingredients together until a dough-like mixture forms. Dough should be semi-sticky.
  3. Lightly wet hands and roll dough into 1-1.5 in. diameter balls. Place on cookie sheet and bake in the oven for 10-12 min.
  4. Remove from the oven and allow to cool for 5 min before eating or for 15-20 min before dipping in chocolate.
  5. In a small bowl, melt the chocolate chips in a microwave and dip half of the cookies into the chocolate. Place on a non-stick sheet to cool.

Place cookies in an airtight container and store up to 1 week. Cookies can be eaten cold or microwaved (if it does not have chocolate). These dolci di noci have become a favorite snack or breakfast of mine and are beneficial to health because walnuts decrease gut inflammation, fight against infections, and help lower blood pressure levels. Additionally, the cookies follow ketogenic guidelines for anyone who may be testing the ketogenic diet out.

 

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Chickpea Blondies (GF)

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It is so crazy that food and health geeks have discovered that the use of legumes in desserts is a tasty and healthy replacement for flour and oils. While all-purpose flour has little nutrition value, beans pack protein, Vitamin B-6, and potassium, perfect for all types of people, especially. If you shop smart, chickpeas are actually ridiculously cheap. At my local grocery store, the chickpeas are $1 for a 15 oz. can or $1 for a 16 oz. bag of dried chickpeas. Dried chickpeas are much cheaper for the amount you are getting so I do opt for the dried type. The recipe I made is not vegan, but I have included a substitution to where it can be made vegan.

The cons about dried chickpeas are that you must soak them and boil them, but with planning ahead, dried chickpeas have worked fine for me.

So how do I soak chickpeas? I have a water boiler that boils water in a mi. ute so I first wash the dried chickpeas under running water, then pour boiling water over the chickpeas and allow it to soak for at least 4 hours. The chickpeas are then good to go, so very little preparation is required. The longer you soak, the better, but do not soak past 24 hours otherwise the chickpeas will sprout.

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Chickpea Blondies

yield: 14-16 bars squares (baked in a 9 x 12 pan)

Ingredients:

  • 1 1/2 c. cooked chickpeas
  • 1/3 c. almond butter
  • 1 large egg OR 1 flax egg for vegan option (flax egg= 1 tbsp. ground flax/chia + 3 tbsp. water)
  • 1/4 c. + 2 tbsp. liquid sweetener
  • 2 tsp. vanilla
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/3 c. dark chocolate chips (optional)

Directions:

  1. Grease pan or line with parchment paper and preheat oven to 350 F.
  2. Using paper towels or a clean dishcloth, dry the chickpeas and place into a food processor along with all other ingredients except the chocolate chips.
  3. Pulse the mixture until it is creamy and fully incorporated.
  4. Pour in the chocolate chips and pulse for 5 seconds until combined.
  5. Pour batter into the pan and bake for 25 minutes. Once out of the oven, cool for 10 minutes before cutting in and enjoying the goodness!

Bars are best when fresh out of the oven and served with a glass of cold milk. Store in an airtight container and place in the fridge for up to two weeks.

Please feel free to make the vegan option. I personally like the non-vegan version better because it was a bit fluffier, but the vegan one is delicious as well. It is more dense and more fudgy.

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Vegan Banana Bread Bars (GF + Oil-Free)

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As I continue with my journey to lower my gluten intake to ease GI discomfort, I find that my favorite carb alternative is oats. Many health gurus or bloggers utilize almond and coconut flour, but as a college student, I prefer to ball on a budget and almond and coconut flour do not come cheap! Oats on the other hand are extremely cheap whether you buy in bulk or pre-packaged, I can purchase rolled oats for about 80 cents to 1 dollar per pound.

I’ve baked several desserts and snacks using oat flour, but still struggle to process the oats into a fine flour, which is fine with me because I do enjoy the texture of the bigger oat granules in the desserts. However, I would like to make really fine oat flour so that I can experiment making yeast breads or other savory recipes. If anyone has tips on processing fine oat flour please let me know! It seems that no matter how long I process the oats, they do not turn into a fine flour.

Nonetheless, I am here today to introduce one of my new favorite recipes, Banana Bread Bars!! So healthy and delicious, and I could go on forever about how great these gems are. The best part is that these were made entirely in a food processor, but if you don’t have a food processor, feel free to do it by hand or use a blender. I did make them into bite size bars but feel free to bake it in a loaf pan… I just wanted to reduce the bake time from 55 minutes to 30.

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Vegan Banana Bread Bars

yield: 12 bars

Ingredients:

  • 3 ripe medium bananas
  • 1/4 c. granulated sugar (any sugar will work: granulated white sugar, cane sugar, coconut sugar, etc.)
  • 2 1/2 c. rolled oats
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • pinch of salt
  • 1/4 c. nut/seed butter (I used peanut butter and could not taste the peanut flavor at all)
  • 2 tbsp. ground flax/chia seeds + 1/3 c. water
  • 1/2 tsp vanilla extract
  • 2 tsp. lemon juice or other acidic
  • 1/3 c. chocolate chips
  • 1/4 c. chopped walnuts

Directions:

  1. Preheat oven to 350 F. Spray a 9 x 9 baking pan and set aside.
  2. Combine flax/chia and water to make a vegan egg. Set aside for at least 2 min.
  3. Place 2 c. of rolled oats in the food process and process for 45 seconds, until the oat flour forms. It does not need to be finely ground. Pour into a bowl and set aside. Set aside the other 1/2 c. of oats for later use.
  4. Place the ripe bananas in the food processor and process until smooth. Add in the granulated sugar, oat flour, baking powder, baking soda, salt, nut butter, chia/flax mix, vanilla extract, and lemon juice. Process mix until fully combined. Add in chocolate chips, chopped walnuts, and 1/2 c. rolled oats and pulse for 5-10 seconds until mix is combined.
  5. Pour into the baking pan and bake for 30-35 minutes.
  6. Once removed from oven, cool on a cooling rack for about 10 minutes before serving.

Note: I do not have a huge sweet tooth and prefer that my desserts are on the less sugary side. In the recipe, I use 1/4 c. sugar and felt that the chocolate chips would make up for the rest of the sugar. I tested this recipe using 1/3 c. of sugar and felt it was too sugary for me but please feel free to adjust your own sugar levels based on your liking! For reference, using 1/3 c. of sugar felt like eating a store-bought vanilla cupcake. There is so much sweetness from the bananas and chocolate chips that I felt 1/4 c. would suffice.

These bars are ideal for breakfast or as a snack! It is basically a banana oatmeal baked into a square and contains ingredients that help lower cholesterol, blood levels, and saturated fat intake. Bars can last up to 2 weeks in an air tight container in the fridge.

Low-Carb Chocolate Walnut Cake (Gluten-Free)

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Powdered peanut butter, or sometimes referred to by the common brand PB2, has gained widespread popularity within the last few years because of it’s crazy similarity to actual peanut butter while containing about only 12% of the fat. It sounds to good to be true, and in my opinion, it really was but it is true! PB2 is insanely tasty and while not as good as actual peanut butter, it is pretty much almost there. If I can get peanut nutrients without the oil.. count me in!

While playing around with a bottle of PB2 I purchased from TJ Maxx, I found that it works great in baking and making food items taste like peanut butter, but is actually not great for when you want to actually taste the texture of peanut butter. For example, I made a PBJ with peanut butter and was not a fan because it was too dry for my liking. However, smoothies, frozen yogurt, and baked goods are great ways to used PB2.

I’ve been trying to eat low-carb to hopefully improve GI comfort, so I experimented with  a low-carbohydrate chocolate cake with the recipe adapted from SkinnyTaste.

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Low Carb Chocolate Walnut Cake (Gluten-Free)

yield: 12 (4×3 bars)

Ingredients:

  • 1 c. powdered peanut butter
  • 1/2 c. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 1 tsp. baking powder
  • 1/3 c. + 2 tbsp. honey or agave
  • 1 tsp. vanilla
  • 2 large eggs
  • 1/2 c. water
  • 1/2 c. dark chocolate chips
  • 1/3 c. chopped walnuts

Directions:

  1. Preheat oven to 325 F.
  2. Spray a 9×9 baking pan with non-stick spray or line the pan with parchment paper.
  3. In a medium bowl, combine peanut powder, cocoa powder, baking soda, baking powder and salt and set aside.
  4. In a medium bowl, whisk eggs, water, vanilla, honey/agave, and water. Add dry to wet ingredients and whisk until smooth. Stir in dark chocolate chips and walnuts and pour into baking pan.
  5. Bake in the oven for 25-30 minutes or until fully cooked.
  6. Cool on a cooling rack for about 10 minutes and then serve!

The cake is best served hot and is packed with protein! I take one or two bars to work to munch on when I am need of a snack.

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No-Bake Protein Bites (GF + Vegan)

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I am constant on the run, and I typically snack on banana chips, dark chocolate covered nuts, granola, or pretzel chips. I chose these snacks because they’re “healthier” than potato chips, crackers, or other processed bars, but I realized I was actually gaining weight and not feeling satiety at all. When looking at the nutrition labels, I realized I was duped by words like “banana” and “dark chocolate”, because banana chips are seriously no better than potato chips, and that dark chocolate used on nuts includes a lot of oil and sugar. I should have known better, which teaches the important lesson that when you make your own food, you know what ingredients go into it, which is why I made my own on-the-go snacks which allowed me to customize the recipe to my liking. The protein bites were somewhat inspired by aussie bites, commercial protein bites most commonly sold in Costco. They’re very tasty but include some unfavorable ingredients like canola oil, butter, and refined sugar, and is low in all vitamins.

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There isn’t too much to these protein bites except getting the proper consistency, reaching your desired sweetness, and adding your own desired ingredients. Personally, I like it to be less sweet and on the harder side, though some people enjoy a softer consistency. For recipe adjustments, I have included some suggestions:

Adjustment Solution
Softer Add 2-4 more dates OR add 1-2 tsp. more water OR add 3-4 tbsp. more date water
Sweeter Add 2-4 more dates OR  Add ¼ c. chocolate chips OR Add vegan sweetener

No Bake Protein Bites

yield: approx 16 squares (1.5″ x 1.5″ x 0.5″) OR 35 balls

Ingredients:

  • 12 pitted dates soaked in hot water (any kind works; I used Deglet Noor Dates because they’re cheaper)
  • 2 tbsp. hot date water
  • 1 1/4 c. uncooked old fashioned oatmeal
  • 1/4 c. chia seeds
  • 1/4 c. flax seeds
  • 1 1/2 tsp. vanilla extract
  • 1/2 c. nut butter or nut-free butter (I used a combination of almond and peanut butter)

Directions:

  1. Microwave 1 c. of water until boiling in a bowl and soak all the dates in for 5 min.
  2. In a food processor, put in all the ingredients except the hot date water and pulse for about 15 seconds. The mixture should come together and resemble very fine cookie crumbs. Add in the date water slowly, as needed, and pulse about 5 times until the mixture comes together.
  3. Form the mixture into bars or balls, and refrigerate. Refrigerating will help the bars/balls become more compact.
  4. Customize with dried fruits, chocolate chips, or nuts if desired.

Bars last in the fridge for up to 2-3 weeks. I have included the nutrition facts below. I recommend eating bars as a snack or as a part of breakfast, but never as a whole meal. Bars are high in fiber, protein, and omega-3s.

 

 

Healthy Chewy Brownies (GF, Vegan, Low Fat)

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Honestly, I’m just drooling over here because I made brownies that ARE HEALTHY and GLUTEN FREE??? How is that even possible? I mean fats and eggs make a brownie good; they give it texture. A plant based one honestly sounds unappealing. I honestly am very impressed with my experimentation because I have failed numerous times attempting to make healthy dessert. Somehow, this turned out to be a miracle and it somehow worked. My mind is blown and I want you all to try these brownies some time!!! I love chewy brownies, so I used my knowledge of food science to make the brownies quite chewy. The chewiness comes from the maple syrup used, and gives the brownies amazing texture.

 

The only downside to these brownies was that I did used granulated sugar. If I attempt making these with a non-refined sugar, I will post an updated recipe. I was hoping maybe dates could be use instead, but I have yet to test that out.

Healthy Chewy Brownies (GF, Vegan, Low Fat)

yield: 8 x 8 pan brownies

Ingredients:

  • 3/4 c. oat flour (I used homemade; flour must be very fine)
  • pinch salt
  • 1/4 cocoa powder
  • 1/3 c. + 1 tbsp granulated sugar
  • 1 tsp instant coffee powder
  • 1 1/2 tbsp maple syrup + 1 tbsp warm water mixed together
  • 2 tbsp flax meal + 1 tbsp water mixed together
  • 1/2 tsp baking soda
  • 2 tbsp chopped nuts (almonds OR walnuts) OPTIONAL
  • 2 tbsp dark chocolate chips OPTIONAL
  • 1 1/2 tsp vanilla

Directions:

  1. Preheat oven to 350 F.
  2. Sift the flour, cocoa powder, baking soda, and salt into a small bowl. Whisk until combined, and then add the coffee powder. Whisk to combine.
  3. In a medium bowl, add the granulated sugar, syrup and water mixture, flax and water mixture, and vanilla. Whisk to combine thoroughly.
  4. Pour the dry mixture into the wet bowl in 2 or 3 batches. Whisk gently but do not overmix the batter. Toss in the nuts and chocolate chips, if applicable, and stir in. _DSC0275
  5. Pour batter into a 8 x 8 baking pan and bake in the oven for 25 minutes or until baked completely.
  6. Take the brownies out and cool for approximately 10 minutes. Dust with some espresso powder, sugar, or ganache and enjoy!

Tri Color Egg (A Taiwanese Specialty)

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egg1

I could talk for hours after hours about my love for Taiwan; from its mountains and seas to its night market and decadent dishes, there is just something so impeccable about this island. Taiwanese snack foods have become a billion dollar industry all over the world, from bubble tea, to bubble waffles, from Asian bakery bread to braised pork rice… people of all colors love Taiwanese snack food. With that being said, there’s much more to Taiwanese food than bubble tea and bread. I’m ecstatic to share a Taiwanese specialty called “Tri Color Egg”. The three colors are black, yellow, and white. As you may have guessed, yellow and egg come from an egg (of course), but what about the color black? There’s a unique oriental egg called the “century egg” which CNN and many other news outlet report as one of the most disgusting foods ever. It’s such a wonder how tastebuds differ from people to people, because I think the century egg is delightful. Perhaps growing up with the egg in my cuisine has been an advantage, but it’s really not as foul as it sounds. It looks horrid, like something the devil would produce, with its translucent black outer skin and its gooey, vomit-like yolk, but I recommend everyone to be adventurous and try it!

egg2

century eggs

Perhaps you’ve been grossed out and don’t want to read anymore….. but tricolor egg is a beautiful dish that will WOW your friends and family. Come on, give it a try 🙂

Tri Color Egg

yield: (9 x 9 x 2 in circle or square cake pan)

Special equipment: steamer OR a large wok-like pan to steam, steamable plastic wrap, cake pan or casserole pan

Ingredients:

  • 10 eggs
  • 3 century eggs
  • 1 tbsp sesame oil
  • 1 tbsp sea salt
  • 2 tbsp michiu (rice cooking wine)
  • 8 tbsp water

Directions:

  1. Line the cake pan with steamable plastic to prevent the egg from sticking.
  2. Separate the 10 egg yolks from white. In the egg whites, combine 1/2 tbsp sea salt, 1/2 tbsp sesame oil, 1 tbsp michiu, and 4 tbsp water. Whisk until combined, but do not whisk until too frothy. egg3
  3. Pour the whites into the cake pan. Cut each century egg into 8-10 long slices and line them in horizontal lines in the egg whites. Steam the egg covered on medium heat for about 10-15 minutes, or until the edges have hardened and the middle is still jiggly.
  4. While the whites are steaming, whisk the egg yolks and add 1/2 tbsp sea salt, 1/2 tbsp sesame oil, 1 tbsp michiu, and 4 tbsp water. Take a chopstick or skewer and poke small holes on the edges all around the egg whites to release some steam and  so that the egg yolk does not separate from the egg whites when poured in. Pour the egg yolk onto the egg whites and then let the eggs steam covered, on low for an additional 10-15 minutes. egg6
  5. Once complete, remove the eggs from the steamer and let it cool for an hour before serving. when slicing the eggs, you want to slice vertically or against the way the century eggs were placed. Since the century eggs were placed horizontally, cut the eggs vertically to get the bejeweled effect from the century eggs.

Tri color eggs are best eaten with rice or noodles, accompanied by vegetables and other dishes!

3 Ingredient Vegan Chinese Turnip Cake

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The Chinese turnip cake or Chinese LuoBuoGao, is a staple found in dim sum restaurants all over the world. The savory cake is a starchy, rectangular cake commonly filled with shiitake mushrooms and sausage. At about $3 a plate when eating out, it is actually a very affordable dish to make and acts as an excellent alternative for rice and noodles. The next time you become tired or rice, I highly recommend attempting to make turnip cakes!! Almost all variations aren’t vegan because they will toss sausage into the mix, but this recipe is one of the simplest turnip cake recipes ever and requires only 4 main ingredients. Chances are, you probably have salt, white pepper, and water at home so the base of the turnip cake is very simple to make.

Vegan Turnip Cake (3 Ingredients)

yield: 9 x 3 in cake-size

Ingredients:

  • approx. 2 ft. long worth of daikon root (measurement does not have to be exact. The more daikon, the better)
  • 1 bag rice flour (CLICK HERE to see what brand and size used)
  • 9 dried shiitake mushrooms
  • 5 c. water
  • 1 tbsp. white pepper
  • 1 tsp. sugar
  • 3 tbsp salt
  • 3 tbsp. cornstarch (optional)
  • 5 tbsp. vegetable oil OR any flavorless oil

Special equipment needed: Springform pan (I used 9 x 3 in), steam-safe plastic wrap, cheesecloth, large steamer

Instructions:

daikons

Main ingredients

  1. Soak the shiitake mushrooms in warm water for 20 minutes, or until fully soft. Once hydrated, chop the mushrooms into small square pieces.
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chopped mushrooms

2. Peel the daikon root and slice into thin strips.

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thinly sliced daikon

3. In a large wok, heat up 5 tbsp. oil and toss in the mushrooms to saute over high heat until lightly golden brown.

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saute mushrooms

4. Toss in the daikon strips and saute for approx. 5 min. After 5 min, add in 3 c. of water , salt, white pepper, sugar, and corn starch (if using), stir, and let the mixture simmer for 20-25 min. over medium heat until daikon becomes translucent (check image below). Stir the mixture every 5 min.

chopped

translucent daikon

5. In a large bowl, combine 2 cups of water with 1 entire bag of rice flour. Mix until combined. Then slowly pour the mixture into the daikon and stir until a thick paste is formed. The paste will form quickly and will require arm strength to mix. Make sure all contents are evenly incorporated.

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pour rice flour mixture into daikon

mess

mix until paste forms

6. Set the mixture aside. Take the springform pan and remove the bottom. Take the circular portion of the pan and lay a cheesecloth on top of it. Then lay one sheet of steam-free plastic on top. Pat the cheese cloth and plastic down so that they line the rim of the pan. Place in the steamer and then scoop in the daikon mixture.

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scoop mixture into springform pan

7. Steam the daikon cake over medium heat for 1 hour. Take the cake out and allow it to cool and firm for about 30 min.

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steamed daikon cake

8. Cut the cake into rectangular pieces and enjoy steamed or pan-fried. I personally enjoy it pan fried since it creates a crispy exterior. Dip in flavored soy sauce or hot sauce.

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pan-fried cakes

 

Best Ever Healthy Banana Bread (Vegan, Oil-Free, GF)

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As I strolled around my kitchen, staring at the sad image of limited items in my pantry, I wondered if I should even attempt to make banana bread. The 3 limp and dark bananas laying on my counter top had an imminent death and I wanted to make use of them because all bananas deserve to turn into something beautiful rather than end up in my backyard’s soil. I’ve successfully made healthy banana bread in the past, but I had some source of fat replacement such as Greek yogurt or applesauce. But today, I had neither. However, my food science course has taught me a lot this year, making me more knowledgeable than ever on how I can ingeniously utilize my pantry staples. And with some playing around, I somehow created my BEST ever healthy banana bread. It was so surprisingly moist and flavorful versus an expected dense and dry bread. Well, science really does wonders…

Healthy Banana Bread (Oil-Free, GF, Vegan)

yield: 1 loaf OR 3 mini loaves

Ingredients:

  • 2 c. oat flour (I made my own; instructions below)
  • 3 ripe medium bananas
  • 1/3 c. sweetened soymilk, unsweetened may also be used, just add more of the sugar source
  • 8 dates (medjool or regular) soaked in hot water for 5 min. (use 12 dates if you used unsweetened soymilk)
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 2 tbsp. ACV or lemon juice
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract

Instructions:

  1. Preheat the oven to 350 F.
  2. To make oat flour (if necessary), blend 2 cups of oats in batches in a high speed blender. Blend until a fine flour is formed and sift all the flour! The sifting is necessary for the bread to be as flaky and smooth as possible. Discard any extra chunks left behind or blend until it’s able to sift through the sieve.
  3. In a large bowl, combine the oat flour, baking powder and soda, and salt.
  4. Mix the soymilk with ACV or vinegar in a small bowl. It should curdle in a minute or two.
  5. In a blender or food processor, blend the dates until a caramel paste is formed. You can add a tsp. of the hot water to help the mixture blend as well.
  6. In a medium bowl, mash the bananas and add the curdled soymilk, date paste, and vanilla extract and stir to combine.
  7. Pour the wet mixture into the dry mix and stir until the batter is completely homogeneous. OPTIONAL: Add in some nuts, dried fruit, or chocolate chips:)
  8. In a greased loaf pan or one lined with parchment paper, pour the batter in. If using a loaf pan, bake for 50 min. If using mini loaf pans, bake for 20-25 minutes.
  9. Remove loaves from the oven and cool on a cooling rack for a minimum of 5 minutes.
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baked loaves

I honestly cannot contain my excitement over how scrumptious this banana bread is. If you take a moment and consider what your are eating, you’re basically eating a bowl of oatmeal in solid form! All the fiber, antioxidants, and minerals from the oat flour, potassium from bananas, and Vitamin B6 and B12 from the soymilk help to keep your body full of energy without any ounce of fat! It’s hard to believe, but this banana bread is actually gluten-free, vegan, refined sugar-free, and oil-free!! It’s a long pretentious list of “healthiness”, but why not make a delicious, moist cake-dessert healthy? It’s a win-win right here.

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moist and flaky

And thus, I sat at my table and feasted on the best-ever healthy banana bread with a cup of cold milk. As you could tell, it was a beautiful moment.

 

Fudgy Brownie Cookies (GF, Vegan, + Refined Sugar-Free)

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Have you ever dreamed of a scrumptious, decadent, warm brownie cookie that simply melts in your mouth? Paired with a cup of milk and it almost  suddenly feels as if the world is free of problems. I think about such chocolate-y goodness on a daily basis, but the sad reality of the poor nutritional value of a brownie cookie permits me to consume only a few in a month. However, a wave of excitement recently inundated my insides when I discovered that sweet potatoes make an incredibly convincing substitute for butter and sugar. Additionally, a simple swap of all purpose flour to oat flour lowers the glycemic index of the cookies and adds a boost of fiber to a diet. All natural ingredients packed in one cookie. Let’s stop blabbing and just get to the recipe…

Fudgy Brownie Cookies (GF, Vegan, + Refined Sugar-Free)

(Scroll below recipe for step pictures)

yield: 9 cookies

Ingredients:

  • 3/4 c. mashed sweet potato (yellow and purple yams work as well; I just a yellow yam)
  • 1/4 c. nut butter (I recommend almond or cashew butter; peanut butter will overpower the chocolate flavor) (Here is the recipe for 1 ingredient homemade almond butter)
  • 1 1/2 tbsp. oat flour
  • 2 tbsp. non-dairy milk
  • 2 1/2 tbsp. unsweetened dark cocoa powder
  • 1/2 tsp. baking powder
  • 1 tbsp. liquid sweetener (i.e. agave or maple syrup)
  • 3 tbsp. dark chocolate chips
  • chopped nuts (optional)

Directions:

  1. Preheat the oven to 350 °F.
  2. In a blender, combine the sweet potato, nut butter, liquid sweetener, and milk for about 30 seconds until mixture is smooth and evenly incorporated.
  3. Add in the oat flour, cocoa powder, and baking powder until the mixture is the consistency of cookie dough. Fold in the chocolate chips and nuts.
  4. Wet hands to prevent the dough from sticking. Roll the dough balls and pat down slightly to form cookies on a greased cookie sheet or non-stick pan.
  5. Bake in the oven for approximately 12 min.
  6. Remove from the oven and let them set for approx. 10 minutes. Transfer to a cooling rack and enjoy with a cup of milk!

The cookies will come out of the oven a little fudgy, but I like them best when they have set for a little, hardened a bit on the outside, and pipe hot steam when broken apart. These cookies are ideal for breakfast on to go or as a snack, and will fuel your day without a doubt. Fiber from the sweet potatoes and oats ensure lasting energy, and Vitamin E and monounsaturated fats from the almond butter helps maintain heart and brain health.

Whip these cookies up, give it a try, and I can guarantee you that you may not want to return to an original cookie recipe because of how delightful and nutritious these fudgy cookies are!

ingredients

Cookie ingredients

cooies

pre-baked cookies

cokie

baked cookies

Fudgy brownie cookies

-Jamie