Knead to Cook

Food & fitness obsessed girl.

Simple 4 ingredient almond flour vanilla cookies.

by Filed Under: Breakfast, Brunch, Cookies

In a pursuit to keep my chatting to a minimum, because let’s face it you’re here to get the recipe ~This super easy recipe is a tiny diversion from this recipe I created years ago. Super easy, one bowl recipe. Quite tasty with a soft interior that is reminiscent of a macaroon. Enjoy!

Ingredients:
2 cups of almond flour
1/2 tsp of baking powder
1 tsp vanilla extra
1/3 cup of maple syrup
Optional: almond slivers for topping

Method:
Preheat your oven to 350 degrees. Bake on a lined cookie sheet for 10-12 minutes or until the edges are slightly golden. Remove and allow to cool on the baking sheet for 10 minutes to firm up. Enjoy!

— Knead to Cook

The best chocolate chip carob cookies EVER. NY Times.

by Filed Under: Brunch, Cookies, Holiday Baking Ideas, Snacks, Vegan

You know those cookies…. the ones you grew up eating. Nestle tollhouse, hot-from-the-oven, ooey, gooey circles of perfection? Yeah… the NY Time nailed it in this kicked up VEGAN version. I morphed it so that my chocolate-allergic (I know, smh) husband could eat using carob chips. But how has this recipe eluded me? I feel like I’m a chocolate chip cookie connoisseur. I mean really, who doesn’t love this all-American staple? Well these cookies, needless to say are heaven. I made them huge! Perfect to be used in ice cream (vegan, of course) sandwich. Warmed up with a matcha latte or coffee. Or frozen…. yep! The original genius recipe can be found here. Okay, let’s get started!

Ingredients:

225 grams or 1 3/4 cup of all purpose flour (I highly recommend organic)
1 tsp of salt
1/2 tsp baking soda
140 grams or 5 ounces of vegan butter (I used Earth Balance sticks) room temp.
125 grams or 1/2 cup organic sugar
125 grams or 1/2 cup of brown sugar (coconut sugar doesn’t add as much to the flavor as brown does)
1 flax egg (1 tbl flax meal mixed with 2 tbl water -stirred and allow to thicken for 3 minutes or so)
2 tsp of vanilla extract
12 ounces of vegan chocolate chips or carob chips
Maldon flaked salt (I used smoked salt) but this is optional


Method:

Preheat your oven to 350 degrees and line your baking sheet with a baking mat or parchment.

In a medium bowl, mix the flour, salt and baking soda. Set aside. Into your stand mixer, cream the room temp butter with both sugars for about 3 minutes. While that’s working, make your flax egg. Then add it to the sugar/butter mixture. Add vanilla. Then add your flour mixture. Blend until JUST combined. Avoid over-mixing. Then add whatever chips (chocolate or carob) to the mixture and blend by hand. I used a large scoop and scoop out each ball of dough, add to your prepared pan. Then I add a pinch of Maldon salt to the top of each one. I gently push the cookies down a bit. Then bake for 15-16 minutes. I prefer a bit underdone but you do you. If making smaller cookies, adjust the time to 8-10 minutes or so.

When the cookies are done baking, remove the sheet pan and allow to cool and firm up for about 4-5 minutes.

Crunchy exterior, chewy interior.
Devour.

Hope you enjoy! ~ox

— Knead to Cook

Nut and Seed Breakfast Cookies. Vegan & GF.

by Filed Under: Breakfast, Brunch, Cookies, Desserts, Gluten Free, Nuts, Snacks, Vegan, Wheat Free

I’ve been transitioning away from making breads for the weekly snack as the temperatures rise. They always get too moldy too fast with the humidity (despite my a/c running non stop) so I’ve been whipping up some breakfast cookies. I morphed this recipe to work with what I have on hand and what I wanted to use.

Ingredients:
2 tablespoons ground flaxseed
6 tablespoons filtered water
1 cup rolled oats (certified GF and organic is a must)
¾ cup almond flour
1 tbl ground cinnamon
½ teaspoon fine sea salt
½ teaspoon baking soda
¼ cup pumpkin seeds
¼ cup chopped pecans (whatever nuts you prefer go ahead and use those)
Sesame seeds for the topping
¼ cup of coconut oil (whatever neutral oil you have you should be able to use)
¼ cup smooth peanut or almond butter
⅓ cup maple syrup
2 teaspoons vanilla extract

Method:
Prepare the flax egg by mixing the water and ground flax. Allow to thicken for several minutes. Preheat your oven to 325 degrees. If you have, use a baking mat on your baking sheet.

Once your flax egg is ready, add to you mixer along with your oats, flour, cinnamon, salt, & baking soda. Blend well. Then add your oil, nut butter, syrup and vanilla. Blend. Finally add your seeds/nuts – omitting sesame seeds as I prefer to use them on top of the cookies.

Using a small or large scoop, scoop out the dough and place on your sheet. I sprinkled the sesame seeds on top. Bake for 24-28 minutes – my cookies are large. If you are making tinier cookies, bake for about 12-14 minutes but check them occasionally. Remove and allow to cool and firm up.

Enjoy!

— Knead to Cook

Whole Wheat Carob Chip Cookies. Vegan.

by Filed Under: Cookies, Holiday, Holiday Baking Ideas, Vegan

My friend was sharing a recipe with me and it turns out it is from one of my favorites Cookie and Kate (here is the original recipe). I modified it a bit and they came out perfectly! Plus using carob chips made this allergy-friendly for my sweet hubby who is allergic to chocolate! However, this recipe would clearly work beautifully with whatever chocolate chips you have on hand. They are the perfect soft and gooey on the inside, crunchy on the outside cookie. Heaven! Okay, less talking and more baking! Let’s go!

Ingredients:

1 cup whole wheat flour
1 cup of all purpose (try to buy organic whenever possible for your flours)
1 teaspoon baking powder
1 teaspoon baking soda
1 heaping tsp of course sea salt
1.5 cups of carob chips
3/4 cup organic white sugar
1/2 cup of coconut or brown sugar
1/2 cup plus 1 tbl of walnut oil (you can use coconut as well)
1/4 cup plus 2 tbl of water
Optional: top with sea salt before baking

Method:

Into a stand mixer, paddle attached, add your flours, baking powder and soda and salt. Blend to combine. Then add the remaining ingredients – I hold off and add the carob chips last. Blend until just incorporated.

Scoop onto a prepared cookie sheet (lined with a silpat liner) and freeze for about 20 minutes. Preheat your oven to 350 degrees and once the cookies are chilled, bake for 16 minutes. Remove and allow to cool.

Enjoy!

Enjoy! ~ox

— Knead to Cook

Tahini Medjool Date Cookies. Vegan. Gluten free.

by Filed Under: Brunch, Cookies, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Snacks, Vegan, Wheat Free

I was seeking & searching for a unique cookie. Bill was sick last weekend with bronchitis. We had a winter storm. I was tired of being stuck in the house so my go-to was reading alternating with baking. I found this recipe on Feasting with Fruit. I tweaked a bit and they were truly heavenly. Everyone loved them. A little bit savory with a hint of sweetness from the Medjool dates. The perfect combination.

This recipe made a lot of cookies, which was great for the week! I used a tiny scoop so it made about 36 cookies or so.

Ingredients:
2 cups of rolled oats
1/2 cup of oat flour
1/2 cup of almond meal
1 tsp baking soda
1 tsp of salt
1 cup of tahini
1/2 cup of maple syrup
2 tsp vanilla extract or 1 tsp of almond extract
12 Medjool dates, pitted and roughly chopped
Sesame seeds for rolling, optional

Method:

Preheat your oven to 350 degrees and line your baking sheet with a silpat or parchment paper.
Mix all of the dry ingredients together in a bowl.
Then in a separate bowl, mix your tahini through extract of choice.
Add the wet ingredients to dry and blend. Then proceed to add the dates.
Scoop out the cookie dough and roll into your sesame seeds and then place on to your baking sheet.
Bake for 11-12 minutes or until golden around the edges. Remove and allow to cool for 10 minutes.
I put under my cloche for one week or until devoured.

Hope you enjoy this recipe!

— Knead to Cook

Banana Walnut Oatmeal Bars. Vegan. GF.

by Filed Under: Breakfast, Brunch, Cookies, Gluten Free, Snacks, Vegan, Vegan proteins, Wheat Free Leave a Comment

I’m always making a treat of the week for my family.  You know, those little goodies that hang out on a platter or cake stand during the week that serve as breakfast on-the-go, a snack, dessert or whatever!  Lately I’ve been making some fun coffee cakes (vegan and gf) but this week I wanted to do bars.  I was inspired by So Vegan   and did my own take on these bars.  They are packed with carbs, fiber, protein, omegas and healthy fats.  Great satiating treat during the crazy holiday weeks ahead!  I hope you enjoy them.  

Ingredients:

2 bananas, medium sized, peeled and mashed
1 3/4 cup of rolled oats, gluten free certified
1/4 cup of pepitas
1/3 cup of chopped walnuts
1/4 cup of hemp hearts 
4 Medjool dates, pitted and chopped
Pinch of salt
3/4 cup of creamy almond butter
4 tbl maple syrup or agave 
3 tbl of oil – walnut, olive, coconut or pumpkin work nicely

Method:

Into a large bowl, mash your peeled bananas.  Then add your oats, pipits, walnuts and hemp hearts.  Pit and chop your dates.  Add them to the bowl along with a pinch (1/4 tsp) pink Himalayan salt.  Mix to combine.  Into a saucepan over low/medium heat, add your almond butter, syrup and oil.  Bring to a simmer and whisk to combine.  Remove from the heat and pour over your oat mixture.  Mix to incorporate.  

Preheat your oven to 350 degrees.  Line your 9×9 baking sheet with parchment paper.  Spray with oil. Pour in your mixture and level with a spoon.  Bake for 40-45 minutes.  Remove and allow to cool completely before slicing.  Enjoy!

Optional idea:  Top the mixture before baking with additional nuts, chocolate chip or seeds.  

Enjoy! 


— Knead to Cook

Almond butter nut and seed granola bars. Vegan. GF.

by Filed Under: Breakfast, Brunch, Cookies, Desserts, Gluten Free, Holiday Baking Ideas, Nuts, Snacks, Vegan, Wheat Free 4 Comments

Did you think I’ve abandoned my blog?  I’m starting to feel that way but life has been super busy and sadly, free time cooking & playing in the kitchen has suffered.  Last week I got to speak to speak at my husband’s company (three groups of awesome people) about nutrition & exercise.  I had the best time but planning and then speaking took up a lot of time.  Then the last (yes, I’m saying that) Nor’Easter arrived and dumped about 12 inches of snow on us.  We had dodged three prior storms so we were due.  Thankfully the remnants are now gone but I’m left with a bit of head cold now.  Excuses galore.  l’m sorry.

Yesterday, I scoured the internet for a healthy granola bar recipe and landed on this one from Minimalist Baker.  I changed it up bit but it came together quickly in time for me to watch basketball and nurse my pressurized head.  These are portable and great breakfast on-the-go type of bar.  My daughter adds these to her yogurt for breakfast. Bill loves them as a dessert post dinner.

I’m hoping my kitchen inspiration kicks in this week along with my cold moving along… until then, let’s get started…

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— Knead to Cook

Almond butter cookies. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Cookies, Gluten Free, Holiday, Holiday Baking Ideas, Nuts, Vegan, Vegan proteins, Wheat Free 4 Comments

I had this recipe bookmarked forever from the Healthy French Wife and I finally got around to making it today (well for the blog/photographing).  My family loves these cookies.  A bit of sweet and salty for the perfect flavor combination. Snacking, lunches, dessert – we survived the day kinda cookie!  I won’t lie, life is better with a cookie in it. All great ingredients and nothing processed from a package.  So let’s get started!

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— Knead to Cook

Healthy Oatmeal Raisin Cookies. Vegan. GF.

by Filed Under: Breakfast, Cookies, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Happy Valentine’s Day my friends!  I hope today is filled with happiness, laughter & love.  Even if its from your four-legged love.  This week I’ve been committed to not eating any ingredients in my food that aren’t natural or I can’t identify.  Its been pretty easy minus my Vega energizer that I use during my workouts.  I’ve tried watermelon water, caffeinated water and a mixture of coconut water/grapefruit juice … they have stink.  And that’s putting it nicely.  Today was the worst. Drinking plain water upset my stomach and it was just gross.  Funny how I can drink water all day long but not during my workouts. I only need to get to Friday… I can do this!

In that vein, I wanted to make a cookie from the Plant Based Nutrition book for dummies (I love this book).  This book is jam packed with nutritional information, debunking the carb fears, protein craze… and setting the record straight with a registered dietician. I’ve adapted the recipe a bit but these babies flew out of my kitchen.   A must-make recipe.

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— Knead to Cook

Vegan GF Peanut Butter Blossom Cookies

by Filed Under: Brunch, Cookies, Gluten Free, Holiday, Holiday Baking Ideas, Vegan, Vegan proteins, Wheat Free 2 Comments

Cookies, a staple of the holiday diet, right?  Well when you don’t eat dairy or gluten all those classics are off the table… or so you think. I wanted to recreate and old favorite and these came out perfectly. The addition of molasses syrup gives these cookies a great depth of flavor.  And please the combination of chocolate and peanut butter is a immediate win in most people’s books so there you go!

Short on time this month so let’s get to this recipe!

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— Knead to Cook