I’m always looking for quick and easy, healthy treats to make for my co-writers and friends, and that’s exactly what these guys are!! (And maybe a little for myself too!) I found the original recipe on Paleo Running Momma and adjusted very little! I added in a little spice to just give it that fall flair.
These would be a great addition to a Thanksgiving dessert table!
¼ cup unsalted butter
¼ cup coconut sugar
1 tsp pure vanilla extract
1 cup blanched almond flour
1/2 cup gluten free flour
½ tsp baking soda
1 tsp pumpkin pie spice
pinch of fine grain sea salt
½ cup white chocolate chips
½ cup dried cranberries
Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
In a large bowl, whisk the egg with the coconut oil, vanilla, and coconut sugar until smooth.
In a separate medium bowl, combine the dry ingredients.
Slowly stir the dry ingredients into the egg/sugar mixture until fully combined and the mixture is the consistency of a dough (it will be sticky)
Stir the chocolate chips and cranberries into the dough.
If the dough is too sticky to roll into balls, chill first in the freezer for 10 minutes.
Form dough into balls and flatten into cookie shape (they’ll expand but won’t flatten in the oven) and arrange on the parchment lined cookie sheet
Bake in the preheated oven 10 minutes or until set and just beginning to brown – be careful not to overbake.
Remove from oven, allow cookies to sit 2-5 minutes, then transfer to a wire rack to finish cooling.
Well, I decided to take on No Sweets November, so I’m having to find alternatives to satisfy my sweet tooth that isn’t a baked good, ice cream or candy. Yes, a personal trainer with a VERY sweet tooth. (My dentist loves me.).
I had a sample of pumpkin spice granola at Trader Joe’s this weekend, bought some, and couldn’t stop eating it. So, last night, I decided to make my own! I love making my own food because I KNOW WHAT’S GOING IN IT!.
So, for a fall sweeter treat that doesn’t have sugar – try this out!! I found the original recipe on The Minimalist Baker, but really adapted to make it my own. I took out any sugar that was in there and just used maple syrup only as the sweetener. Place your granola in a mason jar, and it will keep longer. It also makes a beautiful holiday gift! This morning I had it with vanilla coconut milk, but also goes great with Greek yogurt or just on it’s own!
3 cups rolled oats (gluten free for GF eaters)
1 cup almonds
3/4 cup pumpkin seeds
¼ tsp of sea salt
1-2 tsp pumpkin pie spice
1-2 tsp cinnamon
1/3 cup coconut oil
1/3 cup maple syrup (or sub agave or honey if not vegan)
1/3 cup pumpkin puree
1/2 cup dried cranberries
Preheat oven to 350* F.
Mix the oats, nuts, seeds, spices, and salt together in a large bowl.
In a small saucepan over medium-low heat, warm the coconut oil, maple syrup and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
Spread the mixture evenly onto two baking sheets (or bake in two batches) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools. Add in 1/2 cup of dried cranberries.
Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!
So, yes, I’ve been MIA. Like literally I was in MIA for a few days… 🙂 (Miami), but I really have been a little off the grid lately. Not actually off the grid, but I haven’t been home enough to make much lately because I’ve been traveling so much. (Not complaining!)
Let me just say – I have a new respect for people who travel a lot and who are active. I managed to find a few lbs on my journeys… but I don’t regret one bite! I also had a nasty little sinus infection which really pushed me back. I literally couldn’t breathe enough to work out. Not fun. So, now that all of my excuses are out of the way and that I’m home – I can share what I recently made and what I’m recently obsessed with…. HOMEMADE GRANOLA!!!
This is such a simple recipe, and the difference between store bought granola and this is like a billion percent. The other awesome thing about homemade granola is that you can really put whatever you want in it! So get creative with it – venture out and try some new things. Here’s what I went for… (Also – this make a huuuuge batch, so cut it in half if you want a smaller serving.). I found the original recipe on Food Network by Ina Garten, but made some adjustments to make it healthier.
4 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
1 cup cashews
2 cups almonds
3/4 cup coconut oil
1/2 cup good honey
1 cup dried blueberries
1 cup dried cherries
1 cup dried cranberries
Preheat the oven to 350 degrees F.
Toss the oats, coconut, cashews and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. This actually made so much, I used 2 cookie sheets for all of the granola. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 20 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally. Add all of the dried fruit and mix well. Store in an airtight container!