Category: Desserts

Healthy Edible Cookie Dough

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Happy Friday!!! We are exactly five weeks away from Christmas- how exciting is that?!?! I’m definitely brainstorming some awesome Christmas recipes right now🙌 If you have any recipes that you’d like me to make, be sure to let me know because I want to have a plethora of holiday awesomeness available for you!

I think I’m about due for a dessert recipe because I haven’t posted one in a while. This is for all you people out there who like to lick the batter off of the spoon, or sneak a finger into the bowl of cookie dough. Which, let’s be honest, is probably all of us. I remember that I tried making this kind of edible cookie dough way back, but my blender wasn’t very good so I still had a lot of chickpea chunks leftover. No, I haven’t attempted edible cookie dough since, and yes, I said chickpeas. No typos around here people!

This Healthy Edible Cookie Dough mostly consists of chickpeas, and before you X out of this blog post, here me out. Chickpeas are actually a great base for any flavour you want to throw at them; they’re kind of the blank canvas of the legume world. Combine that with the amazing, dough-like texture you get when you blend em up, and you get the perfect candidate for a healthy, edible cookie dough base!

Of course, I added other ingredients to create that cookie dough flavour. We’ve got vanilla, peanut butter, cinnamon, a little bit of oats, some maple syrup and a pinch of salt. I blended my dough with some water as well so that everything came together nicely. After that it’s up to you to completely customize your dough! I suggest adding dark chocolate chips or chopped figs and cinnamon- that’s what I did and it’s SO GOOD👌 But really, anything works. It just depends what kind of cookies you like!

This “dough” can be eaten straight (very good) or used as a sort of dessert hummus (also very good), or you can use it to top your oats, toast, or smoothie bowl (really, anyway you eat it it’s going to be good). It makes a great snack or dessert! Hope you enjoy:)

Healthy Edible Cookie Dough

Serves: 2 as a dessert, 4 as a dip

Total Time: 10 minutes

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1 tbsp natural peanut butter
  • 2 tbsp maple syrup
  • 2 tbsp rolled oats
  • 1 tsp vanilla extract
  • 2 tbsp water
  • 1/4 tsp cinnamon
  • A pinch of salt
  • 1/4 cup mix-ins like chopped dates or dried figs, dark chocolate chips, nuts, seeds, or fruit (optional)

Directions:

  1. Add all of the ingredients, except the mix-ins, to a blender or food processor and blend until smooth and creamy.
  2. Spoon into a bowl and mix in your mix-ins!
  3. Eat straight from the bowl or use as a dip or spread:)

Have a great Friday and an awesome weekend my friends! I’ll see you next week with more delicious recipes and my December Bullet Journal Set-Up❤️

Yours Truly,

Olivia:)

Pumpkin Oat Cookies

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Yay I finally got my hands on some canned pumpkin! You get a break from the apple recipes for a while. These Pumpkin Oat Cookies are the first thing that I made when I cracked open that can, and I gotta say, they’re pretty good. All that pumpkin-y goodness mixed up with maple syrup and a bunch of spices- mmmmm!

This recipe is super versatile too, because it’s nice and healthy. No refined flour or sugar, plus it’s dairy free! So you can munch on these for breakfast, dessert, as a snack, or any other time that you’re craving that pumpkin spice:)

To whip these babies up, I just stirred everything together in a bowl, then formed the cookies on a baking sheet and baked them for 15-20 minutes. It doesn’t get much simpler than that! I topped mine with some pumpkin seeds, but you could use chocolate chips, raisins, or coconut, or even mix some of that stuff directly into the batter. Anyway you make em, these cookies are delicious and need to be on your TBB list! (To Be Baked). Hope you enjoy!

Pumpkin Oat Cookies

Serves: Makes about 12 Cookies

Total Time: 35 minutes

Ingredients:

  • 1 cup unsweetened pumpkin puree
  • 1/4 cup maple syrup
  • 2 1/2 cups oat flour
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ginger
  • 1 tsp vanilla
  • 1 egg
  • 1 tsp baking powder
  • A handful of pumpkin seeds for topping, optional

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a medium sized bowl, mix together all of the cookie ingredients until combined.
  3. Scoop out about a tablespoon of the mixture and roll it into a ball. It might be pretty sticky, but that’s ok. Place it on a parchment lined baking sheet and flatten into a cookie shape. Repeat until you have about 12 cookies.
  4. Press about 3 pumpkin seeds onto the top of each cookie and place the pan into the oven. Bake for 15-20 minutes, until the bottoms are golden brown.

I’ll see you guys on Friday! Until then, enjoy these awesome cookies:))

Yours Truly,

Olivia:)))

Sautéed Figs and Apples

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It’s just an apple extravaganza over here right now😂 I love making fall desserts and I don’t have any pumpkin right now so apple is my go-to. Today I’m cooking them up with dried figs to make a delicious topping for nice cream, oats, and yogurt!

Figs are one of my new found loves- fresh ones are so good when they’re ripe, but I got a big bag of dried ones from Costco and OH MY GOD. They’re so sweet and sticky and delicious. Even though figs are a summer fruit, dried figs definitely give me fall vibes. They pair really well with cinnamon, and with apples🙌

This simple desserty topping takes like 5 minutes to cook up, and is soooo tasty. The apples and figs are sautéed in a bit of coconut oil; then some cinnamon and water are added to help everything come together. It adds such a nice fall touch to your breakfasts or snacks:) Hope you enjoy!!

Sautéed Figs and Apples

Serves: 2

Total Time: 10 minutes

Ingredients:

  • 2 large apples, sliced
  • 5 dried Smyrna figs, sliced
  • 1/2 tbsp coconut oil
  • 1/4 cup water
  • 1/2 tsp ground cinnamon

Directions:

  1. Heat the coconut oil in a pan over medium heat. Add in the apples and figs, and cook until soft, about 3 minutes.
  2. Add the water and cinnamon to the pan and stir to combine. Let the water cook off and the apples and figs cook down a bit more together, about 2 more minutes.
  3. Remove the apples and figs from the heat and serve warm over oats, nice cream or yogurt!

This is a simple recipe but it’s one I’ll keep coming back to!! See you guys tomorrow;)

Yours Truly,

Olivia:))

Carrot and Date Breakfast Cookies

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Hey guys! Fall just sort of snuck up on my and now WHAM! It’s here. The other day I made this tea and berry drink thing and I realized that the time for berries has passed. We need some warm spices and things that are orange😂 So, I present to you, Carrot and Date Breakfast Cookies! These babes are simple, sweet, and hearty, and contain a very special secret ingredient.

Do you want to know what it is? The secret ingredient? It’s tahini!! I’ve only ever used tahini in hummus before, but in these breakfast cookies it gives such a nice nutty flavour! The other not-so-secret ingredients are carrots, dates, oats, and a bunch of fall spices. Let me just list all of the things that these are: REFINED SUGAR FREE. VEGAN. GLUTEN FREE. DAIRY FREE. DELICIOUS. Delicious is now a legit food category. These cookies just made it one.

If you don’t have tahini (you should get some) you can use a nut butter of choice👌 Also, play around with some add ins because raisins, chocolate chips, or dried fruit and nuts would be great in these. In this recipe, you have a perfect autumn-ish foundation for all of your fall baking dreams. Not to mention a great breakfast✌️ Enjoy my friends!!

Carrot and Date Breakfast Cookies

Serves: Makes 9 cookies

Total Time: 45 minutes

Ingredients:

  • 10 large Medjool Dates, pitted
  • 2/3 cup grated carrot
  • 2/3 cup rolled oats
  • 2 tbsp tahini
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice

Directions:

  1. Bring a small pot to a simmer, then remove it from the heat. Add in the dates and let them sit in the warm water for 7-10 minutes to soften up.
  2. Preheat your oven to 375 degrees Fahrenheit.
  3. Add the softened dates into a blender or food processor and blend until a smooth paste forms. Scoop it into a bowl.
  4. Add the oats, carrot, tahini, and spices to the date paste. Stir until combined.
  5. Line a pan with parchment paper, and scoop out tablespoon sized balls of cookie dough. Place them on the pan and press down with your fingers to form cookies. Bake the cookies for 10-15 minutes, until the bottoms are golden brown.
  6. Remove from the oven and let cool completely before enjoying.

Hope you like this first taste of fall! Stay tuned for some apple and pumpkin recipes coming soon 🙌🙌

Yours Truly,

Olivia:))

Peanut Butter Cluster Nice Cream

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It’s summer so bring on the ice cold treats! Nice cream is one of my favourites because it’s super fast, tasty, and CREAMY, all without any dairy or refined sugar. I’ve made Neapolitan Nice Cream in the past, but today I made PEANUT BUTTER CLUSTER NICE CREAM. There are actual PEANUT BUTTER CLUSTERS in here. Summer, here we come.

All nice cream is is basically blended up frozen bananas. It has an amazing texture and is also really good for you:) Because of this magic, I ALWAYS include a frozen banana in my smoothie bowls. From now on I might throw these peanut butter clusters on my smoothie bowls too cause they’re pretty darn delicious. I made them using oat flour- which is just ground up oats. So yeah, you’ll be needing a good blender to make this recipe. The peanut butter clusters also contain peanut butter 😋, maple syrup, vanilla, and some dark chocolate chunks. I DEFINITELY recommend using crunchy peanut butter for these, because then you get some peanut pieces in there. I’ve actually been converted from team creamy to team crunchy, cause I love those peanuts❤️ If you don’t feel like making nice cream, these clusters would make a greet breakfast with some almond milk or yogurt, or a nice snack on their own.

Once you have the nice cream made and the peanut clusters rolled and frozen, you fold the two together and BOOM! A super delicious summer treat. Let’s be honest though, I will probably be eating this all year long. Hope you enjoy this recipe, and be sure to let me know some other nice cream flavours that you want me to make a recipe for!

Peanut Butter Cluster Nice Cream

Serves: 3

Total Time: 210 minutes

Ingredients:

For the Peanut Butter Clusters:

  • 1 cup oat flour
  • 2 1/2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp runny or melted crunchy peanut butter
  • 2 tbsp dark chocolate chunks

For the Nice Cream:

  • 3 bananas, sliced and frozen
  • 1/2 tsp vanilla
  • Splash of water

Directions:

  1. Mix all of the peanut butter cluster ingredients together in a bowl. Roll into 1/2 tsp sized balls, then put into a container and freeze for about 2 hours, so that they’re easier to mix in with the nice cream.
  2. Once the peanut butter clusters are ready, throw the frozen banana, vanilla and SPLASH of water into the blender. You don’t need to much water, or else you’ll miss out on that creamy texture. Use the tamper to push the bananas down and blend until smooth. You want a nice swirl like this:

3. Scoop the nice cream into a parchment lined loaf pan, and mix in about half of the peanut butter clusters. Place in the freezer for another hour until the texture resembles ice cream. Serve with the rest of the clusters on top!!

This stuff is legit SO good and you should for sure make some ASAP. Perfect for a hot day!

Yours Truly,

Olivia:))