Cashew butter + goji berry trail mix cookies (gf)

These healthy “cookies” are my absolute favorite version of the┬áAlmond Butter Trail Mix cookies. I’ve made a multitude of variations of those guys, while experimenting with different gluten free flours, nut butters, nuts, and dried fruit. My gluten free pal assured me that these ones with cashews and goji berries are the winner. And I couldn’t agree more.

They’re┬ádelicious on top of yogurt, with your morning smoothie, or as a snack on the go. I like them best warm out of the oven, with the crunchy edges and melted pieces of dark chocolate:)

 

Cashew butter + goji trail mix cookies
recipe inspired by OhLadycakes

1/2 cup cashew butter
2 Tablespoons coconut oil, melted
4 Tablespoons agave (can sub honey or maple syrup)
1/3 cup almond milk
1/2 teaspoon vanilla extract
1/2 C buckwheat flour
1/2 C quinoa flour
1/4 cup brown rice flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup oats
2 Tablespoons cacao nibs
1/2 cup cashews, chopped
1/4 cup goji berries
1/4 cup chopped dark chocolate

In a large bowl, whisk together the cashew butter, coconut oil, agave, and almond milk. Once combined, add the flours, baking soda, and salt until a thick dough forms. Now, add in your extras – oats, cocoa nibs, cashews, gojis, and chopped dark chocolate – and mix until evenly distributed. Wrap the bowl with plastic wrap and refrigerate your dough for at least an hour.

Drop the dough onto a cookie sheet lined with parchment paper and bake at 325F for 15-18 minutes. I usually yield about 12 big cookies. Once they are lightly browned but still a little soft on the inside, remove from the oven and transfer to a wire rack to cool. Store cookies in an airtight container. They keep even longer in the fridge!

Almond Butter Trail Mix Cookies (Gluten free)

After a few adaptations and some serious taste testing with friends, I’m pretty sure this is the perfect healthy, gluten free cookie.

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Oat flour is such a wonderful substitute for wheat flour, so you won’t miss it at all. These guys have received the seal of approval from gluten and non-gluten eaters alike.

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I’ve made them 3 times in the past two weeks for one of my dearest friends who happens to be gluten intolerant. As soon as we’ve demolished every single cookie, it’s only right that I go back to the kitchen and whip up another batch. They’re really that good.Sarahs almond butter trail 0006

Wonderful at any time of the day, you can crumble some onto yogurt or into almond milk for breakfast or enjoy as a little snack or dessert.

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They are busting open with hearty oats, healthy fats from nuts, and a little bit of chocolate to keep us all happy. I hope you enjoy:)

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Almond butter trail mix cookies
recipe inspired by OhLadycakes

1/2 cup almond butter
2 Tablespoons coconut oil, melted
6 Tablespoons honey (agave or maple syrup would also work)
1/3 cup almond milk
1/2 teaspoon vanilla extract
1 1/4 cups oat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup oats
2 Tablespoons cacao nibs
1/2 cup nuts (pecans, walnuts, hazelnuts, etc.)
1/4 cup dried cranberries/cherries
1/4 cup chopped dark chocolate

In a large bowl, whisk together the almond butter, coconut oil, honey, and almond milk. Once combined, add the oat flour, baking soda, and salt until a thick dough forms. Now, add in your extras – oats, cocoa nibs, nuts, dried fruit, and chopped dark chocolate – and mix until evenly distributed. Wrap the bowl with plastic wrap and refrigerate your dough for at least an hour.

Drop the dough onto a cookie sheet lined with parchment paper and bake at 325F for 15-18 minutes. I usually yield about 12 cookies. Once they are lightly browned but still a little soft on the inside, remove from the oven and transfer to a wire rack to cool. Store cookies in an airtight container. They keep even longer in the fridge!

Aunt Sallie’s Orange Cookies

As it tends to do, med school fully took over my life these past couple of weeks. I’ve been meaning to write this post for too long, and I’m happy to be back!

This orange cookie is one of my dad’s signature treats and a must-bake during the holidays. (Or any other time of the year when he and my brother are craving them.) As you can tell from our previous recipes, we really do have a abundance of citrus around the house during the winter months! Spring better be on its way because we’re using up the last of our winter citrus to make Aunt Sallie’s orange cookies:)

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This light and fluffy cookie is smothered with a sweet, yet tangy icing. To make sure the orange flavor comes through, the cookie and icing contain both orange juice and zest. We’re not messin’ around here! At family gatherings and celebrations, these beauties are loved (and expected) by aunts and cousins on both sides of the family. Continue reading Aunt Sallie’s Orange Cookies

Almond Biscotti

Sarah snuck that short rib post in here, but I hope you didn’t put your stand mixer away for too long. Let’s return to the sweeter side of life, with one of my most requested and perfected recipes – biscotti!

I can’t think of anything more relaxing than sitting inside on a cold day with a nice cup of coffee or tea and one or two kinds of biscotti…or maybe three or four…

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I decided to crank up the biscotti machine today (wouldn’t that be cool if there was such a device?) and make four different flavors. My wife thinks a quadruple biscotti day is a little insane, but once I get on a roll, I just keep on baking:)

Each cookie deserves its own post, so let’s start here with my quintessential recipe that sparked by biscotti obsession – almond!

Continue reading Almond Biscotti