It's that time of the year again, when cookies and sweets and unhealthy snacks (oh my) appear everywhere. In an attempt to steer things in a slightly healthier direction this year, I made the below recipes for work. They all turned out quite well, although be warned that you should keep toothpicks nearby for the chia seeds!
Oatmeal Raisin Chia Seed Cookies
1 cup butter
3/4 cup each brown and white sugar
2 eggs
2 tsp vanilla
1 3/4 cup flour
2 1/2 tsp baking powder
1 tsp salt
3 1/2 cup oats
1/2 cup chia seeds
1/2 cup raisins
Cream butter, sugars, eggs, and vanilla together. Add the rest of the ingredients, mix by hand til a wet dough forms. Place in fridge, let chill for ~30 minutes. Remove, roll into balls, bake at 375° for 12 minutes, or lightly brown on the bottom.
Coconut Flour Trail Mix Cookies
1 cup butter
2/3 cup each brown and white sugar
4 eggs
2 cups all-purpose flour
1/2 cup coconut flour
1 tsp salt
2 tsp baking powder
2 cups of your favorite trail mix*
Cream butter, sugars, eggs together; it will be very soupy at this point. Add the rest of the ingredients, and mix by hand until a wet dough forms. You will be tempted to add more flour, don't. Use a spoon to scoop onto a greased baking sheet. Bake at 350° for 12-14 minutes. Remove when lightly brown on the bottom. They will still be a little damp on the inside, but once they cool, they will be super soft and tender.
*I prefer to use a mix of nuts, seeds, dried fruit, and chocolate, but really anything will do.
Vegan Cherry Cheesecake
Crust:
1 1/2 cups raw almonds
8-10 dates (roughly 1 cup, pitted)
Water
Cheesecake:
2 cups raw cashews (soaked overnight)
2 cups fresh cherries (or fruit of your choice)
1/2 cup maple syrup
1/3 cup coconut oil (measure after melting)
Juice from 1 lemon (roughly 3 T)
1/2 tsp sea salt
Combine almonds and dates in food processor, grind until a coarse meal forms. Slowly add water until it starts to clump together. Grease and line an 8x8" pan with waxed paper. Press the mix into the bottom of the pan, and place in the fridge.
While that is chilling, drain and rinse the cashews. Combine all ingredients for the cheesecake in a processor and blend until smooth(ish). Pour onto the crust and chill for at least 6 hours. Serves best cold. Has a sweet, nutty flavor without being sugary.
Enjoy!
Oatmeal Raisin Chia Seed Cookies
1 cup butter
3/4 cup each brown and white sugar
2 eggs
2 tsp vanilla
1 3/4 cup flour
2 1/2 tsp baking powder
1 tsp salt
3 1/2 cup oats
1/2 cup chia seeds
1/2 cup raisins
Cream butter, sugars, eggs, and vanilla together. Add the rest of the ingredients, mix by hand til a wet dough forms. Place in fridge, let chill for ~30 minutes. Remove, roll into balls, bake at 375° for 12 minutes, or lightly brown on the bottom.
Coconut Flour Trail Mix Cookies
1 cup butter
2/3 cup each brown and white sugar
4 eggs
2 cups all-purpose flour
1/2 cup coconut flour
1 tsp salt
2 tsp baking powder
2 cups of your favorite trail mix*
Cream butter, sugars, eggs together; it will be very soupy at this point. Add the rest of the ingredients, and mix by hand until a wet dough forms. You will be tempted to add more flour, don't. Use a spoon to scoop onto a greased baking sheet. Bake at 350° for 12-14 minutes. Remove when lightly brown on the bottom. They will still be a little damp on the inside, but once they cool, they will be super soft and tender.
*I prefer to use a mix of nuts, seeds, dried fruit, and chocolate, but really anything will do.
Vegan Cherry Cheesecake
Crust:
1 1/2 cups raw almonds
8-10 dates (roughly 1 cup, pitted)
Water
Cheesecake:
2 cups raw cashews (soaked overnight)
2 cups fresh cherries (or fruit of your choice)
1/2 cup maple syrup
1/3 cup coconut oil (measure after melting)
Juice from 1 lemon (roughly 3 T)
1/2 tsp sea salt
Combine almonds and dates in food processor, grind until a coarse meal forms. Slowly add water until it starts to clump together. Grease and line an 8x8" pan with waxed paper. Press the mix into the bottom of the pan, and place in the fridge.
While that is chilling, drain and rinse the cashews. Combine all ingredients for the cheesecake in a processor and blend until smooth(ish). Pour onto the crust and chill for at least 6 hours. Serves best cold. Has a sweet, nutty flavor without being sugary.
Enjoy!
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