Browsing Tag

Cookies

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.
Write a review
Print
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

Cookies for the Teachers

June 2, 2014

cokies cookiesAs a student I have experienced lots of teacher strikes, missed days of school and walk-outs in high school. However, this year I am on the other side of the battle as a practicing teacher. 

I’m one month away from finishing my first year of teaching. It’s been a rewarding experience full of learning. Yes – as a teacher I am still learning. Learning doesn’t end in the classroom – we are all lifelong learners (as I was taught in my education program). Even if I weren’t a teacher, I would still believe this statement. No one can say that they ever stop learning – no matter the content, the subject or idea we are continuously learning and shaping our world around us through these experiences. I believe that education is important. Thus, I am standing on the picket line for my first ever strike along with fellow colleagues. 

Last week was our first day of rotating strikes in BC, and this week I’ll be on the line again. It was great to talk to other teachers, to inform those driving by, giving us a honk (or, other times a not-so-nice gesture or plain looking away altogether). However I do hope that our strike will bring about some much needed changes to help those students in our classroom that need it the most. 

It was nice to see public support from students parents and family, bringing the teachers coffee or snacks along with homemade signs. This week I said I would bake something to share with the teachers – simple chocolate chip cookies. 
 cokies bake

Whole Wheat Chocolate Chip Cookies
Yields 36
Whole Wheat Chocolate Chip Cookies
Write a review
Print
Ingredients
  1. 2 sticks butter
  2. 1 1/2 cups whole wheat flour
  3. 1/2 cup quick oats
  4. 1 teaspoon baking soda
  5. ¼ cup sugar
  6. 1¼ cups brown sugar
  7. 2 eggs
  8. 2 tablespoons almond milk
  9. 1½ teaspoons vanilla extract
  10. 2 cups dark chocolate chips
Instructions
  1. Melt the butter in a medium saucepan over low heat. Sift together the flour and baking soda and set aside.
  2. Pour melted butter in the mixer’s bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the eggs, 2 tablespoons almond milk and vanilla extract and mix until well combined.
  3. Slowly incorporate the flour mixture and oats until thoroughly combined. Stir in the chocolate chips.
  4. Chill dough in freezer 10 minutes.
  5. When ready to bake, heat oven to 375F.
  6. Scoop chilled dough onto lined baking sheets.
  7. Bake for 10-14 minutes or until golden brown.
b a k e a h o l i c http://www.bakeaholic.ca/
Cookies, Dairy-Free, Dessert, Recipe

Flourless Peanut Butter Cookies (6 ingredients)

May 7, 2014

Flourless Peanut Butter Cookies // bakeaholic.caFlourless Peanut Butter Cookies // bakeaholic.ca

Sometimes you just need cookies. Fast. And sometimes, you need them to be wheat-free, and fast. 

Like sometimes, when your fiancé is out of town and you want a cookie, but don’t want a huge batch because you will likely eat them all. in one night. when you’re missing him. 

Re-Enter these delicious cookies that I made for Vancity Buzz – only this time, they’re peanut butter. They only make about 12-15 cookies, and you can definitely freeze them for eating later (on another night when you’re lonely). 

The reason I love these cookies is because their so easy to whip up, and there are no flour substitutes. They freeze easily once made, however the dough would be tough to freeze on its own because it’s so sticky. 

Flourless Peanut Butter Cookies // bakeaholic.ca

I threw in some raw, un-roasted/unsalted peanuts along with chocolate chips. I also tossed in some quick-oats in the second batch to see how they’d hold up, and I was pleasantly surprised at how deliciously chewy they were still. I’d definitely make an entire batch with the oats. I love a good oat cookie. 

Regular cookies – chewy, soft almost meringue-like in texture.

Flourless Peanut Butter Cookies // bakeaholic.ca

with added quick oats – chewier and thicker

Flourless Peanut Butter Cookies // bakeaholic.ca

These cookies store really well, usually I’ll leave them on the counter the night I make them and they’re still perfectly chewy, soft and moist the next day. 

Flourless Peanut Butter Cookies
A chewy, delicious flourless cookie.
Write a review
Print
Ingredients
  1. 1 Cup Natural Smooth Peanut Butter (oil stirred in/combined well)
  2. 1/3 Cup Liquid Honey, slightly warmed (about 20-30 seconds in the microwave)
  3. 1 Egg
  4. 1 tsp. Vanilla
  5. 1/2 tsp. Baking Soda
  6. 1/2 Cup Chopped Dark Chocolate
  7. 1/4 cup raw peanuts (optional) (unsalted, un-roasted)
  8. 1/2 cup quick oats (optional)
Instructions
  1. Pre-Heat oven to 350 Degrees. Line baking sheet with parchment paper or baking mat (strongly suggested) - or grease well.
  2. In a stand mixer/medium bowl with handheld blender combine Peanut Butter and Honey with Egg. Beat until combined, scraping down bowl.
  3. Add in Baking Soda – continue to mix two to three minutes on medium-low. The dough will begin to thicken, it will be sticky.
  4. Mix in by hand with spatula the Chopped Dark Chocolate, and/or peanuts.
  5. Scoop and drop using small ice-cream scoop or teaspoon onto baking sheet about two inches apart – they will be more of a free-form cookie in a slight ball shape. You only want a small amount of batter as they will puff/spread nicely into perfectly round cookies.
  6. Bake for 10 to 12 minutes until browned, they will puff up. Cool on baking sheet.
  7. To make with quick oats, add in before stirring in the chocolate chips/peanuts.
b a k e a h o l i c http://www.bakeaholic.ca/