Flourless Chocolate Peanut Butter Cookies

Flourless Chocolate Peanut Butter Cookies | ourfourforks.com | #glutenfree #vegan #recipe

I’ve alluded to my bad habit of making late night cookies several times on this blog. But when I say “cookies” what I really mean is cookie dough (the dough rarely makes it into the oven). And when I say “cookie dough” what I really mean is some nut butter mixed with some gluten free flour, coconut sugar, vanilla extract and chocolate chips. I’ve never had a recipe for this cookie (dough) so I decided it was time to figure one out.

This iteration of my late night cookie uses cocoa powder instead of gluten free all purpose, making them flourless. They are rich, decadent but still healthy-ish without tasting like it. If you’re not into peanut butter, almond butter or hazelnut butter (nutella cookies?) would work just as well. Just make sure the nut butter is very smooth and creamy to the point of being pourable.

Flourless Chocolate Peanut Butter Cookies | ourfourforks.com | #glutenfree #vegan #recipeFlourless Chocolate Peanut Butter Cookies | ourfourforks.com | #glutenfree #vegan #recipe

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Chocolate Brownie Granola + A Smoothie Bowl

Chocolate Granola | ourfourforks.com

Somewhere between my usual plain protein-deficient oatmeal (a longtime breakfast habit I’ve tried to break) and eggs with sweet potato (what I eat when I’m trying to be healthier), lies the smoothie bowl. I began making smoothie bowls with protein powder because I could pour it on top of my oatmeal – without having to give up my oatmeal entirely. I quickly became addicted. For weeks Josh and I ate oatmeal smoothie bowls (over 20 grams of protein per bowl!) before I realized that something crunchy would better compliment the thickness of the smoothie than oatmeal does.

 

Chocolate granola is something I’ve been wanting to make since I finally bought and tried cacao nibs a few weeks back ( and subsequently used in a Nutella Smoothie and Homemade Chocolate). I’m always a little intimidated by the amount of oil, sugar and oats used in typical oatmeal, so this version is a bit lighter. I’ve replaced half of the oats with a current obsession: puffed brown rice (recently used as flour in Vegan Snickerdoodles), the sugar with maple syrup and most of the oil with… black beans. Inspired by black bean brownie recipes (like this one and this one), I made a healthy brownie batter that acts as the wet mixture for the granola. The result is a rich chocolate granola that is perfect on it’s own in a trail mix, with milk (non-dairy or grass-fed dairy), yogurt or, of course, this protein smoothie bowl.

Chocolate Granola | ourfourforks.com

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