A recipe mimicking the ultimate sandwich— PB & J! These Peanut Butter & Jelly “Heartprint” Cookies are an adorable twist off of the classic “thumbprint” cookies we all know and love.…
All the gifts that the eco-conscious earth, food, and people-lovers in your life will be grateful for. Both mother nature and your buds will thank you!
(None of the items on this page contain affiliate links, and I do not receive compensation for linking them. I either own most of these products, or know people who have them and highly recommend them. Enjoy!)…
There’s no need to go hunting for store-bought, boxed, animal-free stuffing brands! Stuff your Thanksgiving-loving face with this easy, homemade, casserole style & oh-so-amazing recipe instead.…
These comforting, subtly garlic-y, rosemary infused white beans are the time-minimalist/taste-lover’s dream! Made in about 10 minutes (using canned white beans as a shortcut), they’re the perfect fiber and protein-packed addition to a healthy dinner or as a part of weekly meal prep.…
I’m here today to talk about KRYPTONITE. Not Kryptonite in the sense of Superman’s weakness, but my own personal weakness when it comes to dessert. For me, my Grammy’s Chocolate Revel Bars have always been my absolute, ultimate cannot-say-no-even-if-I-was-offered-a-million-dollars treat.
Here I am carrying on in my bout of CLASSIC recipes with some BANANA Bread! I know I know you’re excited, but don’t go bananas just yet.
Let’s talk for a minute about classics. No, I’m not talking about MKTO’s hit song, despite the fact that it’s refusing to leave my mind as I write this post. What I’m (trying) to talk about, is dishes, or foods in general, that bring you back to your roots. Foods that just bring you a little bit of mental peace. Not necessarily “comfort foods,” but foods that give you comfort.
There’s something just so classic about chocolate chip cookie. It’s the cookie that just seems to fit each and EVERY situation oh-so-perfectly.
Celebrating a good grade? Chocolate chip cookies!
Lost your favorite reusable water bottle at school? Chocolate chip cookies!
Can’t sleep at 2 AM? Chocolate chip cookies!
I know, I know… claiming to make ANYTHING better than Grandma can get kind of dicey…especially something that’s vegan. But this time, I think it’s legit.
I got the inspiration to make these vegan cookies as I snacked on an Oatmeal-Raisin flavored Lenny & Larry protein cookie after a class where my stomach would NOT stop rumbling. The “cookie”, while satisfying, tasted like a glorified protein bar. Thus I began my journey to create a vegan/delicious/not-terribly-bad-for-you oatmeal cookie to fill my newfound craving. Boy, am I happy I came up with these!
These guys are suuuper chewy and a little bit soft on the inside, but the outsides add a PERFECT crunch. The key to the chewy interior but crispier exterior is taking them out of the oven when they’re a just a little underdone, and letting them finish baking on the baking sheet after they get taken out of the oven.
I challenge you to bite into one of these and feel literally any bad emotion in the world, because I seriously don’t think it’s possible.
Another perk of this recipe was that I didn’t even have to go to the grocery store! And, my sweet tooth completely satisfied after having one (…or two) of these, even though the ingredient list isn’t conducive to most guilty-pleasure type of treats.
I’m so happy these cookies are in my life, and I hope they get to become a part of yours as well!
- 1/2 cup sugar or coconut sugar
- 1/2 cup brown sugar or coconut sugar
- 2/3 cup applesauce
- 2 tbsp. oil (I used coconut-liquified)
- 1 flax egg (1 tbsp. flaxseed mixed with 2 1/2 tbsp. water)
- 1/2 tsp. vanilla extract
- 3/4 cup whole wheat flour*
- 1 1/2 cup rolled or instant oats
- 3/4 tsp. cinnamon
- 3/4 tsp. baking soda
- 1/2 cup dried fruit (I used cherries & cranberries)
- Preheat over to 350 degrees fahrenheit.
- Make “flax egg” by mixing flaxseed with water. Set aside.
- In a medium-sized bowl, whisk together sugars. Add applesauce and oil to sugar and whisk together until sugars are dissolved. Add flax egg and vanilla and whisk until well incorporated.
- In another bowl, mix together the flour, oats, cinnamon, and baking soda. Add gradually into the other bowl and stir thoroughly until everything is mixed together. Add in dried fruit until it’s distributed evenly amongst the dough.
- Scoop balls 1/4-1/3 of a cup big onto a Silpat-lined or parchment-lined baking sheet. Place in oven for 12-15 minutes, then remove from oven (they should look slightly raw in the middle but crispier on the outside). Let sit on baking sheet for AT LEAST 10 minutes before attempting to take them off. Enjoy!
Let me know if you make this, and tell me how you like it! Tag me on Instagram @cookwithcourt and #cookwithcourt