Hi again! It’s hard to be believe but the weeks seem to be flying by. Our weather has been so crazy lately. Freezing days and it finally seems that spring is making it’s 2nd appearance and hopefully, a lengthier stay this time. We had snow Saturday… April has been colder than December. Mother Nature is a bit crazy.
Well, I’ve been training like a madwoman the past two weeks. I did find some time to get in the kitchen last week to test out some cookie recipes. This one was by far the favorite pairing it up with Purely Elizabeth’s new grain-free granola. The granola and oats are a nutritional punch along with the nut butter adding valuable nutrients and proteins to your diet. My kids were grabbing these for their lunches, after-school or before work snacks and before they headed out the door to school. Gluten-free too using the oats as the binder so no funky gf flavor or after-taste. I hope you enjoy these!
1 cup creamy nut butter – I used a looser texture almond butter
2 tablespoons maple syrup
2 tablespoons coconut sugar
Heaping 1/2 cup of rolled, gluten free oats
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla extract
1 flax egg (1 tablespoon of flax seed meal mixed with 3 tablespoons of water – let sit for 4 to 6 minutes to gel up)
1/4 cup of Purely Elizabeth grain-free granola + more for topping
Preheat your oven to 350 degrees and line your baking sheet with parchment or Silpat and set aside.
First, make your flax egg and set aside.
Into your stand mixer, blend nut butter, syrup and sugar. Blend until creamy. Then add your oats, soda, salt and extract – blend until fully combined. Then add your flax egg and beat again. By hand, I added the granola and stirred to break it up a bit. Using a small scoop – scoop out the dough and place it on your prepared baking sheet. I placed a granola cluster on top of each cookie gently pressing down. Bake for 8-10 minutes or until slightly golden. Remove and let cool completely before serving.
Store in an airtight container.
Thank you Purely Elizabeth for sponsoring this post.
Training is in full throttle right now. I’m tired but trying to keep my eye on the ball. I finished out last week over 80 miles total with 2 strength training days complete. This week looks like this so far:
Sunday: 15 miles, outdoors
Monday: 14 treadmill miles, strength training
Tuesday: 13 miles, outdoors – pouring rain but warmer.
Wednesday is a planned rest day 🙂
That’s from it here. I’m off to take the puppy for a walk and enjoy the sunshine. Make it a great day!
— Knead to Cook