Angie's Recipes . Taste Of Home

Browse » Home » Posts filed under Cookies and Bars

Goat Whey Workout Bars with Almond, Chia and Oats

Thursday, May 05, 2016

Fiber-rich complex carbohydrates in organic oats are combined with protein-rich goat milk protein powder, almond flour and healthy fat from coconut oil. This is a healthy and delicious treat that promotes muscle growth and aids in recovery after a long hard workout. I have used stevia syrup here, but maple syrup or honey will work just great. If you are not fancy for diary-based protein, hemp protein and pumpkin seed protein are great alternatives.

120 g Rolled oats, toasted and ground into flour
60 g 100% Goat whey protein, vanilla flavoured
100 g Almond flour
30 g Chia seeds
60 g Coconut oil, melted
130 g Light coconut milk
3 tbsp Plain stevia syrup

To toast oats, cook in a dry skillet over medium-high heat, stirring occasionally, for 5 minutes or until they are golden brown. Set aside to cool, then grind into flour.
Grease and line a 22cmx14cm rectangular pan with a plastic wrap.
Combine toasted oat flour, goat whey powder, almond flour and chia in a bowl. Set aside. In a saucepan, add in coconut oil, coconut milk and stevia syrup. Heat gently over low heat, stirring occasionally, until coconut oil melted and the mixture well combined.
Pour into the dry ingredients and thoroughly mix until everything is well combined. Press the mixture into the prepared pan and chill for at least 2 hours or overnight until firm. Slice and enjoy.

Read On 68 comments

Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

Thursday, April 28, 2016

Made with sesame, poppy seeds, coconut, roasted peanuts and maple syrup, these nutty seedy bars are chewy and packed with fiber and flavour. They can be made up to 3 days ahead and stored in an airtight container.

Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

adapted from Bon Appetit

150 g A mix of white and black sesame seeds
35 g Poppy seeds
60 g Unsweetened shredded coconut
40 g Unsalted, roasted peanuts
A large pinch of salt
70 g Maple syrup
2 tbsp Creamy peanut butter
1/4 tsp Vanilla extract

Preheat oven to 180C/350F. Butter a regular glass baking dish and line with parchment paper, leaving a generous overhang on all sides.
Mix sesame, poppy seeds, coconut, peanuts, and salt in a large bowl. Mix maple syrup, peanut butter, and vanilla in a small bowl. Add to sesame seed mixture and mix well.  
Scrape mixture into prepared baking dish and press firmly into an even layer. Bake until golden brown around the edges, 20–25 minutes. Transfer to a wire rack and let cool until firm, 30–40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely.

Read On 70 comments

Vegan Gluten Free Date Squares

Wednesday, April 06, 2016

Incredibly delicious and healthy vegan and gluten free oat-buckwheat bars packed with a creamy gooey date filling and a chewy crust that makes a lovely sinless snacking option.

Vegan Gluten Free Date Squares

adapted from Ricardo Cuisine

Filling	Crumble
250 g Dates, pitted and chopped 200 ml Water 1 tbsp Lemon juice 1/4 tsp Baking soda 50 g Leftover cranberry preserves, optional	90 g Rolled oats 110 g Buckwheat flour 1 tbsp Coconut sugar 1/2 tsp Baking powder Pinch of salt 1/2 tsp Cinnamon powder 120 g Coconut oil, softened

Preheat the oven to 180C/350F. Line a 8-inch rectangular baking pan with parchment paper.
In a saucepan, bring the chopped dates, water, and lemon juice to a boil. Add the baking soda and simmer for about 5 minutes, stirring constantly with a wooden spoon, until the dates have fallen apart. Let cool.
In a bowl, combine the rolled oats, buckwheat flour, coconut sugar, baking powder, salt and cinnamon powder. Add the coconut oil and mix until you have a crumble like mixture. .
Spread half the mixture in the pan and press firmly. Spread with the cranberry jam if using and the date mixture. Cover with the remaining crumble and press lightly. Bake for about 30 minutes or until the crumble is golden brown. Let cool completely on a wire rack before slicing.

Read On 83 comments

Oatmeal Banana Coconut Breakfast Cookies

Tuesday, March 22, 2016

A healthy and delicious breakfast on the run or lunchbox snack. These cookies are gluten-free, energy packed and lightly sweetened with an overripe banana and stevia.

200 g Coconut oil
10 g NuNaturals white stevia powder
10 drop Vanilla flavoured liquid stevia
Pinch of salt
1 Large egg
1 Large over ripe banana, mashed
400 g Rolled oats
1 tsp Baking powder
50 g Chocolate chips

Preheat the oven to 170C/340F, fan forced. Line two baking sheets with parchment paper.
Beat coconut oil with stevia powder, liquid stevia and salt until softened and fluffy. Beat in egg and mashed banana.
Stir in rolled oats, baking powder and chocolate chips until well combined. Scoop up heaping teaspoons of dough, and form into balls with your hands and place the dough balls onto the prepared baking sheets, about 1-inch apart.
Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from oven and allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

Read On 89 comments

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

Monday, March 07, 2016

These healthy almond chocolate cookie squares are grain-free, gluten-free, dairy-free (if using vegan chocolate chips or cacao nibs) and sugar optional. But despite being so healthy, they taste freaking delicious!

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

adapted from simply vintage girl

250 g Finely ground blanched almond
1/3 tsp Sea salt
1 tsp Vanilla powder
1/2 tsp Baking soda
80 g Coconut oil, melted and cooled to room-temperature
2 Eggs, medium
2 tbsp Maple syrup or liquid stevia
100 g Dark chocolate chips (or cacao nibs)

Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
Combined ground almond, sea salt, vanilla powder and baking soda in a mixing bowl. In another bowl, whisk together the melted and cooled coconut oil, eggs, and stevia or maple syrup.
Pour the egg mixture into the almond mixture and mix until thoroughly combined. Stir in the chocolate chips or cacao nibs.
Place the dough on the prepared baking tray and shape the dough with your hands into a square or circle.
Bake for about 20 minutes, until golden brown. Remove and cool on a wire rack for about 10 minutes and cut into squares.

Read On 84 comments

Grain-free, Sugar-free Hazelnut Cookies

Sunday, January 10, 2016

These chocolate hazelnut cookies are grain free, gluten free and refined sugar free. Easy to make and a great one to put all the excess holiday baking ingredients to good use.

Grain-free, Sugar-free Hazelnut Cookies

adapted from here

120 g 70% Dark chocolate, chopped
10 drop Liquid chocolate flavoured stevia
10 g NuNaturals white stevia powder
1 pinch of Cinnamon
1 pinch of Cloves
250 g Finely ground hazelnuts
2 Extra large egg whites
1 pinch of Salt
1 tbsp Rum
200 g Milk couverture, chopped
Sprinkles, optional

Place the chopped dark chocolate in a heat-proof bowl set over a saucepan of barely simmering water. Stir frequently until chocolate is just melted, turn the heat off and stir in chocolate flavoured liquid stevia.
Combine the white stevia powder, spices, and finely ground hazelnuts. Set aside.
Beat the egg whites and salt until stiff. Gradually add in hazelnut mixture and fold to combine. Now add in melted chocolate and rum. Form into a ball and wrap in a plastic wrap. Refrigerate for 1 hour.
Remove the dough from the refrigerator and roll it out between two sheets of parchment paper to a thickness of 1-cm. Cut out the cookies with your favourite cookie cutters. Place the cookies on two parchment-lined baking sheets. Leave them on the kitchen counter to dry overnight.
Next day preheat the oven, with the fan on, to 180C/350F. Bake the cookies for about 7 minutes. Remove the cookies from the sheets and cool them on a wire rack.
Melt the chopped milk couverture in a double-boiler. Dip the cooled cookies halfway into the melted chocolate and place it on waxed paper. Garnish with sprinkles if using.

Read On 79 comments

White Hot Chocolate Almond Snowballs

Friday, December 18, 2015

Made with Nestle hot white chocolate mix, cream cheese, almond and spelt flour, these snowball cookies, also known as Russian tea cookies, will make a festive addition to any cookie platter or a great gift for anyone who loves cookies. Do not allow these cookies to get too brown. It's better to undercook them than to overcook them. If desired, re-roll cookies in powdered sugar for an extra sweet touch. Thank you, Kris, for sharing the recipe.

140 g Unsalted butter, softened
100 g 4% Cream cheese, softened
90 g White hot cocoa mix (I used NESTLÉ)
4 packet NuNaturals white stevia powder
5 drop Vanilla flavoured liquid stevia
120 g Refined white spelt flour
100 g Blanched almond flour
1/4 tsp salt
Additional powdered sugar for rolling

In large mixing bowl, cream together butter, and cream cheese. Mix until smooth. Add white hot cocoa mix and stevia powder. Stir in vanilla flavoured stevia.
In small bowl, combine refined spelt flour, almond flour and salt, gradually add to butter mixture. Mix until flour is fully combined. Cover with a plastic film and chill for at least one hour or overnight.
Preheat oven to 175C/350F. Line two baking sheets with parchment paper. Roll the cookie dough into 1-inch balls and place them on the prepared baking sheets. Bake for 12-14 minutes or until bottoms are lightly browned. Cookies will not brown on top.
Remove immediately to wire racks to cool for 5 minutes, then roll in powdered sugar. Cool completely on wire racks. If desired, reroll cookies in powdered sugar.

Read On 78 comments

Whole Spelt Gingerbread Earthquake Cookies

Sunday, December 06, 2015

Spicy, crispy around the edges and soft in the middle ginger cookies made with 100% wholegrain spelt flour, molasses, and stevia. These gingerbread cookies have a powdered sugar coating that cracks upon baking, hence the name earthquake cookies.

Whole Spelt Gingerbread Earthquake Cookies

adapted from taste

100 g Butter, chopped
100 ml Molasses
220 g Wholegrain spelt flour
10 packet NuNaturals white stevia powder
10 drop Orange flavoured liquid stevia
2 tbsp Applesauce
1 Large egg
2 tsp Ginger powder
1/2 tsp Cinnamon powder
1/4 tsp Ground cloves
1 tsp Baking soda
Sifted icing sugar or beet powder for coating

Combine the butter and molasses in a medium saucepan over low heat. Cook, stirring, for 3 minutes or until butter melts and mixture is well combined. Remove from heat and transfer to a large bowl.
Add the flour, stevia powder and liquid, applesauce, egg, ginger, cinnamon, cloves and baking soda and stir to combine. Cover with plastic wrap and place in the fridge for 45 minutes or until cool and firm.
Preheat oven to 180C/350F. Line two oven trays with baking paper. Sift the icing sugar and beet powder separately onto two small plate. Roll tablespoonful of cookie mixture into balls and roll in icing sugar or beet powder. Place on the lined trays, inch apart, allowing room for spreading. Gently press the balls to flatten slightly.
Bake in the preheated oven, swapping trays halfway through cooking, for 10-12 minutes or until lightly golden. Remove from oven and set aside on trays to cool completely.

Read On 79 comments

Anise Oatmeal Cookies with Marzipan

Wednesday, November 25, 2015

These chewy oatmeal cookies have a distinctive anise flavour and slight nutty taste. They are glazed with milk chocolate, topped with toasted chopped almonds, and low in sugar. We love these cookies, but if you aren't a fan of anise flavour, then these cookies are not for you.

Cookies	Topping
175 g Old fashioned rolled oats 3 tbsp Einkorn, ground into flour 1/2 tsp Baking powder 1 tsp Anise powder 100 g Marzipan, finely diced 100 g Butter, softened 1 Egg 5 packet NuNaturals white stevia powder 1 tbsp Raw brown sugar 1 tsp Vanilla extract	150 g Milk chocolate, chopped 2 tbsp Chopped almonds, toasted

Preheat a fan forced oven to 170C/340F. Line two baking trays with baking paper.
Toast rolled oats in a skillet over medium-high heat until lightly browned. Remove and cool to room temperature.
Combine toasted rolled oats, ground einkorn, baking powder and anise powder in a bowl. Finely dice the marzipan. Cream together the diced marzipan, softened butter, egg, stevia, raw brown sugar, and vanilla extract. Stir in the flour mixture until combined.
Drop tablespoonful of mixture onto prepared trays and press down slightly, allowing room for spreading. Bake for 10-12 mins until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
Place the chopped milk chocolate in a bowl and set the bowl over a pan of gently simmering water. Stir occasionally until smooth. Coat the cookies with melted chocolate and sprinkle with some toasted almonds.

Read On 82 comments

Einkorn Coconut Cookies with Avocado and Raisin

Thursday, September 24, 2015

These are definitely not your typical oatmeal cookies, but a fantastic variation. With freshly home milled einkorn flour, coconut oil, avocado and raisins, they make for a delicious on the go breakfast or an ideal afternoon snack.

130 g Rolled oats
110 g Einkorn, ground into flour
1/2 tsp Baking powder
1/2 tsp Baking soda
100 g Coconut oil, softened
7 g NuNaturals white stevia powder
1 Egg
1 Ripe avocado
150 g Raisins

To toast oats, place them in a dry nonstick skillet over medium-high heat, stirring occasionally, for 5-7 minutes or until they are fragrant and golden brown. Set aside to cool.
Preheat the oven to 180C/350F. Line two large baking sheets with parchment paper. Sift together the ground einkorn flour, baking powder and baking soda in a bowl. Set aside.
In mixing bowl beat coconut oil until soft. Add stevia and blend until smooth. Add egg and beat until well mixed and fluffy. Add the avocado to the bowl and beat until incorporated.
Reduce the mixer speed to low, and mix in the flour mixture and the oats. Stir in the raisins. Use a tablespoon to form the cookies and place them, 1-inch apart, on prepared baking sheets. Slightly flatten each cookie and bake until browned, about 20 minutes. Transfer the cookies to a rack to cool.

Read On 68 comments

Vegan Coconut Einkorn Cookies

Tuesday, September 01, 2015

These thick chewy yet crispy coconut einkorn oat cookies, adapted from taste, are vegan, dairy-free and refined sugar-free. They are super easy to put together and make a delicious afternoon treat with a glass of chilled milk.

150 g Coconut oil
35 g Agave nectar (or maple syrup)
120 g Einkorn, ground into flour
3/4 tsp Baking soda
100 g Rolled oats
50 g Coconut sugar
50 g Desiccated coconut
30 g Sunflower seeds
30 g Roasted peanuts
40 g Chia seeds
50 g Dried cranberries, chopped

Preheat oven to 180C/350F or 160C/320F fan-force. Line 2 large baking trays with baking paper. Place coconut oil and agave nectar in a small saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until fully combined. Remove from heat. Allow to cool.
Whisk together the ground einkorn, baking soda, oats, coconut sugar, desiccated coconut, sunflower seeds, roasted peanuts, chia seeds and cranberries. Add in cooled coconut oil mixture and stir until well combined. The mixture will still be crumbly.
Place firmly packed level 1/4 cup measures of mixture on prepared trays and press down slightly, allowing room for spreading. Bake for 18 minutes or until golden. Remove from oven and cool on a wire rack.

Read On 67 comments

Coconut White Chocolate Shortbread with Einkorn and Oats

Monday, April 13, 2015

These buttery make-ahead bars feature tender flaky shortbread topped with a thin layer of melted white chocolate and toasted coconut chips. It is quick and easy to make and great to bring to a party.

140 g Einkorn, ground into flour
140 g Rolled oats
70 g Coconut blossom sugar
1/2 tsp Baking soda
1/4 tsp Salt
140 g Butter, cut into small pieces
200 g White Chocolate, chopped and melted
Toasted coconut chips

Preheat the oven to 180C/350F. Line an 8x10-inch baking pan with aluminum foil, leaving enough overhang on two opposing ends to use as handles. Whisk together einkorn flour, rolled oats, coconut blossom sugar, baking soda and salt. Add in butter pieces and mix until incorporated.
Place the dough into the bottom of the prepared pan. Bake in the center of hot oven until nicely golden brown at the edges, 18 to 20 minutes.
Melt the chopped white chocolate chips in a double boiler set over simmering water. When the crust is finished, remove it from the oven and let sit 5 minutes. Spread the melted chocolate evenly over the crust, then sprinkle with the toasted coconut chips. Cool completely, then carefully lift from the pan and cut into squares.

Read On 96 comments

Coconut Honey Spelt Cookies

Monday, March 16, 2015

The title pretty much sums it up. These cookies are chewy, delicious and probably healthier than your typical cookie because of wholewheat spelt flour. They're made with honey and coconut oil so it's a refined sugar free and dairy free snack. Feel free to use maple syrup or golden syrup, instead of honey, and chia seed egg instead of egg, if you must go vegan.

Coconut Honey Spelt Cookies

adapted from Donna Hay

100 g Coconut oil, at room temperature
145 g Honey
10 package NuNaturals white stevia powder
60 g Applesauce
2 tsp Vanilla extract
1 Large egg
280 g Wholegrain spelt flour
1 tsp Baking soda
1 tsp Anise powder
1 tsp Cinnamon powder
50 g Raw sugar for rolling, optional

Preheat oven to 180C/350F. Place the coconut oil, honey, NuNaturals white stevia, applesauce, vanilla and egg in the bowl of an electric mixer and beat for 4–5 minutes or until thickened and pale.
Add the wholegrain spelt flour, baking soda, and spices and beat until just combined. Refrigerate the dough for 30 minutes or until firm.
Roll tablespoonfuls of the mixture into balls, then roll in the raw sugar and place on lightly greased large baking trays lined with non-stick baking paper, allowing room to spread.
Bake for 10–12 minutes or until golden brown and slightly soft in the centre. For a crunchier biscuit, cook for an extra couple of minutes. Allow to cool slightly on trays before transferring to wire racks to cool completely.

Read On 83 comments

Goat Whey Workout Bars with Almond, Chia and Oats

Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

Vegan Gluten Free Date Squares

Vegan Gluten Free Date Squares

Oatmeal Banana Coconut Breakfast Cookies

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

Grain-free, Sugar-free Hazelnut Cookies

Grain-free, Sugar-free Hazelnut Cookies

White Hot Chocolate Almond Snowballs

Whole Spelt Gingerbread Earthquake Cookies

Whole Spelt Gingerbread Earthquake Cookies

Anise Oatmeal Cookies with Marzipan

Einkorn Coconut Cookies with Avocado and Raisin

Vegan Coconut Einkorn Cookies

Coconut White Chocolate Shortbread with Einkorn and Oats

Coconut Honey Spelt Cookies

Coconut Honey Spelt Cookies

Angie

Friends

Join Us

Recipes Archive

+/- Food Sources

+/- Blog Fever

+/- Blog How-tos

Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

Vegan Gluten Free Date Squares

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

Grain-free, Sugar-free Hazelnut Cookies

Whole Spelt Gingerbread Earthquake Cookies

Coconut Honey Spelt Cookies

Angie

Friends

Join Us

Subscribe To

Recipes Archive

+/- Food Sources

+/- Blog Fever

+/- Blog How-tos