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Cookies, Dairy-Free, Wheat Free

Peanut Butter and Jam Cookies

September 1, 2016

Peanut Butter and Jam Cookies // Bakeaholic.ca

Peanut Butter and Jam Cookies // Bakeaholic.ca

Peanut Butter and Jam Cookies // Bakeaholic.ca

It’s officially September – which means lots of things!

First, summer vacation is over. School starts next week, and I must go back to work. This year I’ll be teaching intermediate again, although it has yet to be decided if it is a grade four or five class, or both!

While I love the summer, I’m always happy to get back into the routine of things come September. This summer we went on our honeymoon, which was absolutely amazing. We went to Europe for three weeks, visiting Paris, Barcelona, Santorini, Mykonos and ended in Rome. It was such an awesome unforgettable holiday. 

Peanut Butter and Jam Cookies // Bakeaholic.ca

Secondly, September is special because next week we will celebrate our one year anniversary! We were married last September the fifth. 

You may remember that I baked and made our wedding cake myself. After looking at what I had wanted, and realizing how expensive it would be to have it made and how silly and simple it really was I decided to just do it myself (as usual).

I had wanted something simple, and of course, delicious. While I’m a huge fan of peanut butter (all nut butters, for a matter of fact), Adam is actually not a big fan. He’ll eat peanut butter and jelly sandwiches, but when it comes to plain ol’ peanut butter – well, let’s just say he wouldn’t dive spoon first into a container the same way I would. 

However, when you put peanut butter and jam together, he’s happy. 

So when I had hinted at the possibility of making a peanut butter and jelly wedding cake, he was on board. 

Since I made ours, I didn’t actually freeze any of it. I figured, I could re-create it and bonus – no freezer burn!

While I was at it, I couldn’t help but think of peanut butter and jelly cookies. The epitome of back-to-school for me is the classic sandwich. Although, now with so many food allergies peanut butter is not allowed at school. So I have to leave my beloved (peanut butter, that is) at home for an after-work treat. 

Peanut Butter and Jam Cookies // Bakeaholic.ca

Peanut Butter and Jam Cookies
A wheat-free soft peanut butter cookie baked with two-ingredient raspberry jam. Perfect for an after school treat.
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For the Cookies
  1. 1 Cup Natural Peanut Butter, Stirred
  2. 1 Egg
  3. 2 Tbs. Oat Flour (see note)
  4. 1/2 Cup Coconut Sugar
For the Jam
  1. 1/2 Frozen Raspberries
  2. 1 Tbs. Chia Seeds
Instructions
  1. Preheat oven to 350F and prepare pan with baking sheet.
  2. In a large bowl combine peanut butter, egg, coconut sugar, and oat-flour. Stir until well combined and dough forms.
  3. Place bowl in the fridge to chill,10-15 minutes.
  4. While dough is chilling, make the Jam.
  5. To make the jam, microwave raspberries in microwave-safe dish for 2-3 minutes until simmering. Remove, and and in the chia seeds stirring to set.
  6. Remove dough from fridge, using a small piece of dough at a time and roll into 1-2 inch balls. Place on the cookie sheet.
  7. Make a small indent with your thumb in each ball of cookie dough, then add a spoonful of jam in the center.
  8. Place in the oven and bake for 12 minutes.
  9. Can be stored on the counter or frozen.
Notes
  1. To make oat flour, simply pulse 1/2 cup gluten-free oats in blender or food processor until fine flour forms.
b a k e a h o l i c http://www.bakeaholic.ca/
Cookies

Vegan Oatmeal Raisin Cookies

April 27, 2016

Oatmeal Raisin Cookies // bakeaholic.ca
Oatmeal Raisin Cookies // bakeaholic.ca Oatmeal Raisin Cookies // bakeaholic.ca

Oatmeal Raisin Cookies have always gotten a bad rap. Everyone loves good ol’ fashioned chocolate chip – while poor raisin gets no love. 

Not anymore! Am I the only one who sometimes craves a cinnamon-y, oatmeal raisin cookie? They’re generally more crisp than a chocolate chip – studded with chewy raisins and cinnamon scented. They’re a great rainy-day cookie. They’re comforting, warm and filling. 

Even better, this version is much healthier than the bakery-store oatmeal raisin, or – gasp – a store bought out-of-the-box hard-as-rocks cookie. These are made with whole large oats (not quick-cooking), and coconut oil. 

It had been super hot these past few weeks, making April one of the warmest we’ve had! But, in the last week the rain came in and chilled things off a bit. Warm cookies always help with cooler days, and these are perfect to have on hand. They’re great for baking and freezing too, in case you need a cookie pick-me-up. Or, if it gets hot again, scoop some ice-cream between two cookies and make yourself an ice-cream sandwich! 

Oatmeal Raisin Cookies // bakeaholic.ca

Oatmeal Raisin Cookies // bakeaholic.ca

I have a few recipes I’ve been meaning to share with you guys, and I’m hoping to get them all up in the next week! 

Oatmeal Raisin Cookies
Chewy, cinnamon-y oatmeal raisin cookies.
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Ingredients
  1. 1/2 cup coconut oil OR non-dairy butter
  2. 3/4 cup coconut sugar
  3. 1 1/2 tsp. pure vanilla extract
  4. 1 flax-egg (can sub regular egg if not vegan)
  5. 3/4 cup oat flour ( pulse 1 cup of oats in high powered blender or food processor)
  6. big dash of cinnamon
  7. 1/4 tsp. baking powder
  8. 1/4 tsp. baking soda
  9. 1 1/2 cups regular rolled oats (not quick oats)
  10. 1 cup Thompson raisins (dark, not golden raisins)
Instructions
  1. Mix 1 Tbs. flax with 2 Tbs. water - let sit.
  2. In a stand mixer fitted with a paddle attachment or hand-held mixer, beat butter, sugar & vanilla on medium-high speed for 2 minutes, scraping down the sides as needed.
  3. Add flax-egg and mix until just combined.
  4. In a small mixing bowl, whisk together the flour, baking soda, baking powder and cinnamon.
  5. Add the mixture to the wet ingredients in two parts, mixing on medium speed after each addition.
  6. Once the flour has been incorporated, add the oats and raisins and mix until just combined.
  7. Preheat oven to 350F. Line baking sheets with silicone mats or parchment paper.
  8. Use a cookie scoop to place dough on prepared baking sheet. Flatten tops of cookies with a fork, in a criss-cross pattern.
  9. Bake at 350F for 8 minutes. Allow cookies to cool slightly then place on cooling rack.
b a k e a h o l i c http://www.bakeaholic.ca/
Cookies

gluten-free jam & almond thumbprints

March 20, 2015

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today is the first day of spring! while its raining outside, we’ve been pretty lucky to have an incredibly warm february and march so far. its also the last weekend of spring break – which is bittersweet. our school district had a super early spring break this year. i had tons of plans for spring break, but i feel like i got only half the amount of things done – though i’m sure adam would say otherwise. i am notorious for over-planning and wanting to get a lot done in a short time. however, after two weeks off i’m still so surprised at how much more i would like to do! 

among other things, the spring break checklist included painting (which i got about half the living room done, adam hates painting), wedding meetings (got our gift registry done!), wedding invitations (just picked them up from the printers!!!!!) and a bridesmaid get together that was tons of fun. now i just have to print off 95 addressed envelopes and stuff them!

i also decided now would be as good a time as any to start yoga. i had wanted to join a while ago, but most classes are during the day when im at work – and i tutor after work three days a week. so with two weeks off i joined a studio just up the street and scheduled all morning classes. it was awesome to wake up and go to a class, starting off the day with a limber stretched-out feeling. im definitely going to miss the morning stretch session, but i’ll hopefuly continue with some night classes when i start work again next week. i bought an unlimited month membership so I’m hoping to keep it up. it’s amazing how much you can notice after even only a few classes how much looser you feel, even while running i can feel it. do you do yoga?? what’s your favourite type? already i can tell i have a few favourite teachers.

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i’m hoping spring weather is just around the corner and that more sun is in the future. while you wait, you can bake these sunny jamp thumbprints – made gluten free (use gluten-free oats) with almond flour for a buttery nest full of all natural jam of your favourite flavour. 

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gluten-free jam & almond thumbprints
gluten-free shortbread-like cookies with a nest of your favourite jam in the center.
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Ingredients
  1. 1 cup almond flour / meal
  2. 1 1/2 cups rolled oats
  3. 1/2 tbsp corn starch
  4. 1 tsp baking powder
  5. 5 tbsp butter, room temperature or coconut oil
  6. 1 egg
  7. 1/2 tbs. almond milk.
  8. 1/4 cup sliced almonds
  9. Raspberry Jam or other favourite Jam
Instructions
  1. Set the oven to 350°F
  2. Line a baking sheet with baking paper.
  3. In a high-speed mixer/food processor blend together the oats and almond meal/flour until you have a coarse flour.
  4. Add the rest of the dry ingredients to oat flour and mix to combine.
  5. Add the butter, almond milk and egg to the blender/food processor.
  6. Mix until the dough comes together.
  7. Scoop out about 15 portions of the dough using cookie-scoop/spoon and roll them between your hands into balls.
  8. Roll into the sliced almonds, and flatten slightly with your hand. Press thump in centre to create 'nest' for the jam.
  9. Place them on the baking sheet. Fill the center with 1-2 teaspoons of jam.
  10. Bake for 12-14 minutes.
  11. Let cool slightly before moving them to a wire rack.
b a k e a h o l i c http://www.bakeaholic.ca/
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