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Crispy Almond Butter Chocolate Chip Cookies from “Oh She Glows”

May 17, 2014

oihashes ohashe


I bought the Oh She Glows cookbook by Angela Liddon 2 months ago and I don’t know why it took so long to bake these cookies. I bookmarked them and a couple weeks ago finally got to making them. Angela is a Canadian blogger who I’ve followed for a few years now and I love all of her recipes – bonus that she’s a fellow Canadian!


It was a big mistake – because now I will want to make them all the time. Lucky for me they’re slightly healthier than regular cookies, and freeze easily so you can save them for later when you have a cookie craving. 

Angela’s book is full of delicious vegan recipes, and some gluten-free too which is great for me. I like making my own oat flour with gluten-free oats. You can change the nut butter to any you like, I’m sure peanut butter would be equally delicious. 

These cookies are what I like to call “bakery-style” cookies – big, round, chewy and crispy. The type of cookie you would find at a bakery counter. They would make great ice-cream cookie sandwiches too. 

I made a big batch for Adam to bring with him to work – I’m not sure how long they lasted. 

ohsheoh she glows

Crispy Almond Butter Chocolate Chip Cookies
Yields 24
Crispy around the edges, chewy in the middle nutty chocolate chip cookies made with almonds and oats. Naturally gluten-free.
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  1. 1 tablespoon of ground flaxseed (or 1 egg)
  2. 1/4 cup of melted coconut oil
  3. 1/4 cup of almond butter (you can use whatever nut butter you prefer)
  4. 1/4 cup of light brown sugar
  5. 1/4 cup of coconut sugar (you can use natural cane sugar as well)
  6. 1 teaspoon of vanilla extract or paste
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 1 cup of gluten free rolled oats (blended in food processor down to flour)
  10. 1 cup of raw almonds (ground down to meal in food processor) - i used almond meal
  11. 1/4 cup of chocolate chips
  1. Preheat your oven to 350 degrees. Line baking sheet with Silpat liner. Set aside.
  2. In a small bowl blend your flaxseed and 3 tablespoons of water together and set aside. This will thicken up and replace the egg in this recipe. Set aside for about 4-6 minutes.
  3. *I used an egg instead*
  4. In your stand mixer, paddle attached, blend coconut oil and nut butter until combined. Add both sugars and beat for 1 minute more. Beat in flaxseed mixture (or egg) and vanilla until combined.
  5. One by one, beat in the baking soda, baking power, oat flour and almond meal. The dough should be lightly sticky. If your dough is dry, you can add a touch of almond milk to thin it out. Fold in chocolate chips.
  6. Using cookie scoop or spoon, scoop 1-inch balls onto prepared sheet. Leave 2-3 inches between each cookie as they spread. There is no need to flatten the dough before baking.
  7. Bake for 12-14 minutes until golden brown on the bottom. The cookies will be soft coming out of the oven, but become chewy and crisp when they cool. Store in container. They freeze well~
  1. So delicious - definitely a favourite in the book. They freeze easily, and taste great even right out of the freezer cold.
Adapted from Oh She Glows Cookbook
Adapted from Oh She Glows Cookbook
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Breakfast, Dairy-Free, Muffins

Mini Pumpkin Streusel Muffins

October 24, 2013

Mini pumpkin oat muffins //

Mini pumpkin oat muffins //


We have been under a blanket of fog here in Vancouver for the past two weeks. Every morning I wake up, drive out of the garage and into the haze. It’s thick and grey and makes it impossible to see 5-feet in front of you. It also makes it hard for other cars to see you. 

This past week I have had two after school meetings, meaning I also drive home in the fog 12 hours after I left the house in it. We live on a mountain/high point so the fog is worse in the valley then slowly subsides as you gain altitude. 

Weekends are made for sleeping in and waking up after the fog has lifted. The last week it hasn’t lifted until quite late in the afternoon, when the sun is almost ready to go down again. 

It’s the last weekend before Hallowe’en – I’m happy to say our large bag of halloween candy is still unopened, and the other small bags have not been compromised. The CRUNCH bag however has been devoured by one tall, thin gangly man. How he never gains a pound is beyond me. He could eat CRUNCH bars for days and actually lose weight. Believe me – I’ve seen it happen.  

Weekends are also meant for baking, and eating said baked goods for breakfast. I won’t admit to how many of these mini-muffins I’ve eaten for breakfast, because like 4 or 5 equals one whole muffin – right?

Plus, they have oats on top. Oats are healthy, and a breakfast food. Win. 

I’ve made these both as regular muffins and mini-muffins. The large will yield 12 muffins and the mini yields 24. I’ve also made them gluten/wheat free, recipe found here. 

Mini pumpkin oat muffins //

Mini Pumpkin Streusel Muffins
Yields 24
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  1. ¼ cup Butter
  2. ½ cup Organic Cane Sugar
  3. ¼ cup Dark Brown Sugar
  4. ⅔ cup Pumpkin Puree
  5. ½ cup Almond Milk / Coconut Milk
  6. 2 Eggs
  7. 1 1/2 Tablespoons Molasses
  8. 2 cups Whole Wheat Flour (or Gluten free flour alternative)
  9. 2-3 tsp. Pumpkin Spice
  10. 1 teaspoon Baking Soda
  11. ½ teaspoons Baking Powder
  1. Preheat oven to 375 degrees.
  2. Cream together butter and sugars until creamy.
  3. Beat in pumpkin, almond milk, eggs and molasses.
  4. Combine the dry ingredients in a small bowl with a whisk and mix into the batter.
  5. Stir just until combined.
  6. Fill greased mini-muffin tin (I use coconut oil spray)
For the Topping
  1. Combine 2-3 Tbs. rolled oats, a dash of cinnamon and 1 Tbs. melted butter - toss to mix. Sprinkle on top of muffins.
  2. Bake for 15-20 minutes, until toothpick inserted in centre come out clean.
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Almost-Vegan Cowboy Cookies

April 2, 2013

This past weekend was glorious. Not only was it a long weekend (though, I did have two weeks off for spring break), it was also the warmest Easter I can remember in a long time. There were record-breaking temperatures all over the lower mainland.

Adam and I went to Osoyoos to celebrate Easter with my family. Osoyoos is ‘Canada’s only desert’ –  so it’s
already usually hotter than elsewhere – and this weekend it was especially hot. I couldn’t believe that it was March and we were walking into town in shorts and dresses, I even got burnt. Definitely a nice welcome to Spring.

It’s amazing and scary that my practicum for teaching is over next week. Four months has absolutely flown by and I am going to be very sad to leave my little grade two’s. Although, it was a breath of fresh air having two weeks off to regroup – with plenty of time spent in the kitchen cooking and baking. My ultimate stress relief and relaxing pastime.

In other news – Lainey finally got a hair cut. She is also the perfect size for our small throw pillow.

I always make a road-trip snack, it’s about a 4 hour drive up, and apparently I like to make something hearty that consists of banana and oats. Last May long-weekend I made these Blackberry, Oat & Banana Muffins for Adam and I to eat on the road.

Ever since we went to Seattle the weekend before, I had been craving and dreaming of the cookies we ate at Chaco Canyon Cafe. My two favourite fruits are Apples and Bananas – both are even better smothered in a nut butter, or perhaps my new love of sunflower seed butter (school approved. allergy safe). However, in baked goods I prefer bananas to apples. I think I’d take a slice of banana bread over a slice of apple pie (sorry Adam; apple pie is his favourite).

Both cookies at Chaco Canyon had a hint of banana in them, and I loved it. Adam liked the other cookie better, but I devoured the Vegan Cowboy Cookie – again, I like hearty baked goods, which is probably why I prefer a dense piece of banana bread with nuts than a piece of flakey apple pie.

This cookie is hearty.

It’s packed with nuts, toasted coconut, banana, oats and chocolate. It’s almost Vegan – they contain no egg, though I did not have vegan butter but if you have it on hand feel free to use it. I used two medium sized ripe bananas in place of half of the butter. Note they were not overly ripe bananas as in they were not brown or spotted like the type used for banana bread; just ripe with no green showing and still semi-firm. I love the combination of banana and chocolate, and I wanted to re-create the cookie from Chaco. I used leftover toasted coconut from my Bird’s Nest Cupcakes last week and Trader Joe’s Wheat Free, Gluten Free, Dairy Free rolled oats. I subbed 2/3 of the flour for Coconut Flour that I received from iHerb and Trader Joe’s Almond Meal.

Almost-Vegan Cowboy Cookies 

adapted from: Hell Yeah It’s Vegan!

  • 2 cups unsweetened medium coconut, toasted
  • 1 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 2 medium ripe bananas
  • Vanilla
  • 1 cup whole wheat flour
  • 1 cup coconut flour
  • 1 cup almond meal
  • 2 tsp baking powder
  • 2 tsp baking soda
  • Cinnamon
  • 2 cups dark chocolate chips
  • 3 cups rolled oats
  • 2 cups chopped nuts pecans/walnuts
** If you don’t have coconut flour or almond meal you can use whole wheat flour, or all purpose for all amounts. And if you have vegan butter sub for regular butter **
  1. Preheat oven to 350°
  2. Toast coconut over medium heat in pan for 5 minutes until fragrant and browned, stirring frequently.
  3. In mixer with paddle attachment, whip the butter until creamy. Add in Banana and beat until incorporated on medium speed.
  4. Add in the sugar and splash of vanilla and mix again.
  5. In a medium bowl, sift together the flours. Add in the almond meal along with cinnamon and use a whisk to stir together.
  6. Add dry ingredients 1/4 at a time to the banana mixture incorporating together.
  7. Remove from stand and mix in oats, chocolate chips, coconut and nuts by hand using wooden spoon.
  8. Create 1” balls of dough using scoop or by hand, and roll into ball. Flatten slightly with palm of your hand, then using the tines of the fork flatten the centre.
  9. Bake on very lightly greased cookie sheet or baking mat for 10-12 minutes until golden on the edges. Remove from oven and transfer to cookie sheet. The cookies will set once cool, so be careful not to over-bake, the centre may look a little soft.
These cookies are crunchy on the outside and soft in the middle. They’re great for a snack on the go.
You can freeze the dough easily, once formed into balls freeze flat in Ziploc bag, or in tupperware placing wax paper between layers.
To bake from frozen, place on cookie sheet and allow to come to room temperature. Flatten slightly with palm, and place in oven. After 5 minutes, use a fork to flatten again. The dough will be too cold and crumble if you try to flatten it with a fork before placing in the oven – I’ve tried. I also recommend snacking on frozen cookie dough while waiting, there’s no eggs so it’s all good. And it is – so, so good.