Cookies. My second favorite.
It probably annoys half of you that I constantly talk about eating things like a cookie or two for breakfast or popcorn and chips. But I’m about to tell you to grab your mixing bowl and have a bite or two. Your stomach and soul will thank me later.
The truth is: cookies really aren’t all that bad for you… if you make them yourself with the right ingredients and intentions. My friends over at SkratchLabs and Dr. Allen Lim have debunked the myth that cookies are terrible and provided us all with a reason to actually eat cookies and not feel bad about it. To quote a quote about cookies from their post:
“…compared to prepackaged energy bars, a freshly prepared cookie from scratch has a similar nutritional profile, contains more moisture, has fewer and simpler ingredients, and tastes better. ”
I’m a huge fan of KIND bars, I’m a huge fan of so many things, but I’m also a cookie monster and I love to make cookies.. I’m known to sometimes produce hundreds of cookies around the holidays and experiment with flavor profiles and just have fun with them. I’m also known to shamelessly eat them all at once and love to have them before and after workouts too.
After multiple requests I’ve finally gotten around to adding my favorite cookie recipe!
These are gluten free, dairy free, and depending on the type of nut-butter you use, can be nearly allergen friendly!
Since abs are made in the kitchen, let’s bake some cookies too!
Nut Butter Oatmeal Awesomes.
4 Tablespoons coconut oil OR quarter cup of butter [Use real butter always. It’s better for you.]
1 1/4 tsp baking soda
1/2 Cup sugar
1 Cup Packed brown sugar
2-4 Tablespoons Gluten Free Baking Flour
*OPTIONAL 1/4-1/2 tsp xantham gum if your flour does NOT already contain it.
3 Large Cups Gluten Free Rolled Oats [I use Trader Joe’s]
1 tsp Vanilla [or like I do just pour]
1 hefty Cup of Nut Butter
Salt: I put a Tablespoon or so because I make these for me as an athlete. I like my electrolytes. You however, pick and choose.
Mix Ins: dried cranberries, 1/3 to 1/2 cup chia seeds, 1/3 to 1/2 cup hemp hearts, 1/2 bag of chocolate chips [white or dark/semi-sweet], 1 zested orange.
Preheat oven to 350
In a large mixing bowl mix the oil and sugars until combined. It won’t be creamy, just FYI.
Add your eggs and mix up!
Then your nut-butter… again mix till all together!
I like to add in the vanilla and 2 of the Tablespoons of the baking flour [and xantham if you need it] with the baking soda and salt.
Following this start mixing in your oats and gradually your other mix ins!
At the end you can decide if you want another tablespoon of flour! If it seems too dry, add a little more oil! It will fold in so easily! I just use a big fork for this and never use a mixer.
Instead of rolling my cookies into individual balls I like to make bars.
I pour all the dough out onto a large parchment paper lined baking pan.
I then take either a loose piece of parchment or you can use plastic wrap and a rolling pin to spread out your dough evenly across the pan. I personally like to use my hands and take the plastic wrap/parchment route! I also like to shake some salt on top sometimes. It’s a thing.
Once it’s all set, put the pan in the oven for 16ish minutes? The cookie cake like thing takes a little longer than individual cookies and I’m the worst at timing anything. So maybe it’s longer…. [Sorry for those of you who need precise on this, but everyone’s oven is also different so your oven could cook faster or slower than mine anyway!]
Once you take your cookies out of the oven do let them cool before you take your pizza slicer out and cut the cookies into randomly sized squares because you know sometimes you want big cookie bars and others you want small ones. Or if you’re going for evenly portioned…. do that too. Whatever you choose….
Please note: If you choose to use Sunflower butter you MUST add a citrus to your mix! Otherwise once baked, your cookies will turn a shade of lime green. Why? Well the first time my old roommate and I made these cookies, we used sunflower butter and her batch turned green and she freaked. So we googled and this is what we found:
It turns out that sunflowers—including the seeds—contain chlorophyll, also known as chlorogenic acid. This acid reacts with the baking powder/soda in a recipe when heated and once the product cools, it turns green
My batch used orange zest so it did NOT turn green. Makes total sense.
And like I said before, if you’re not down for the baking of your own cookies, give the Skratch mix a try! Or find another awesome organic mix just make sure you check the ingredients and have fun adding in your mix-ins! I’ve seen the Skratch family in action at events before and if I weren’t gluten free, I would absolutely devour the whole tray. If you’re local and you buy all the ingredients and ask reallly nicely, I may just make you your own from my kitchen. Maybe I’ll just start a second side hustle of cookie baking…. maybe……..
Do you have a favorite recipe?
What is your favorite workout fuel?
This post is in no way sponsored by my friends at Skratch Labs. I just wanted to talk about cookies.