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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Mini Mocha Cupcakes with Raspberry Frosting

Mini Mocha Cupcakes with Raspberry Frosting | ourfourforks.com

Aside from the occasional (post red wine) late night cookie, I don’t bake very often. But since Valentine’s Day is around the corner and Juno (and several other storms) trapped me inside, I made these mini mocha cupcakes with raspberry cream. Twice. After one snow day last week, I brought the first batch out to one of our favorite neighborhood bars and they were devoured in minutes. The second batch, made for a Super Bowl gathering, was gone just as fast and the two remaining (which I may have hidden) were eaten for breakfast.

Made with simple, healthy ingredients, these mocha cupcakes are gluten free, vegan and full of chocolate and coffee flavor. The creamy raspberry frosting, made with just coconut oil, confectioners sugar and raspberry juice, is easy to whip up with ingredients you likely have on hand. For more of a mocha muffin rather than a cupcake, just omit the frosting and enjoy with your morning coffee.

Mini Mocha Cupcakes with Raspberry Frosting | ourfourforks.com

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Chickpea Shortbread Cookies with Clementine Sugar

Chickpea Shortbread Cookies with Clementine Sugar | ourfourforks.com

Before the holidays, Isabel visited me in Boston. Since she’s basically vegan, she is used to lugging around some staple food items just in case she can’t eat what’s served: Larabars, almonds, chestnuts, and, this time, chickpea flour. Why chickpea flour? Socca. Made into a pancake or crepe from just chickpea flour and water, it’s simple to make to accompany any meal.

Inspired, I picked up my own bag of chickpea flour this weekend and decided to experiment a bit. I made socca (with some cumin at Isabel’s suggestion), but I also made chickpea shortbread cookies. Chickpea flour, also known as besan or gram flour, is popular in Indian and Middle Eastern cooking and has a characteristically nutty flavor, especially when toasted as it is here. Though Persian chickpea cookies, known as nan-e nokhochi, are traditionally made with canola oil or butter, I used coconut oil, which worked perfectly.

Chickpea Shortbread Cookies with Clementine Sugar | ourfourforks.com

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Crumbly Gingerbread Oat Bars

Crumbly Gingerbread Oat Bars | ourfourforks.com

While I was living in London, I discovered British flapjacks, often individually wrapped by the checkout counter in grocery stores.  They’re easy to grab and seemingly healthy – like a soft granola bar. I assumed they were a relatively smart snacking choice until, while eating my second (or third or fourth), I realized that they’re no different from American granola bars; sugar with some oats.

 

Isabel visited Boston this past weekend, so we got to do some healthy holiday baking. Inspired by flapjacks and the date and oat slices in one of my favorite cookbooks, Breakfast, Lunch and Tea: The Many Little Meals of the Rose Bakery, we decided to bake our own, healthier oat gingerbread bars.

 

These gingerbread bars have a soft base and topping made from gluten free oats, coconut oil and fresh ginger. Between the oat layers is a ginger spiced chewy date layer, which provides most of the sweetness. Cut these bars into any size (the smaller you cut them, the more crumbly they get) and enjoy for breakfast or an afternoon snack with tea. Or drizzle with a little melted white chocolate and serve for dessert.

 

Crumbly Gingerbread Oat Bars | ourfourforks.com

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Chewy Apricot Coconut Cookies with Chocolate

Chewy Apricot Coconut Cookies with Chocolate | ourfourforks.com
Josh and I were in France with my family last week for a wedding, which brings me to the topic of food and planes. Even though I’m food conscious when is comes to traveling – planning out where to eat, slightly stressing about breakfast options (I have a serious oatmeal habit), scoping out the local specialities – food is not something I usually bring on planes.  If I pack snacks, I eat them out of boredom rather than hunger and I’m just not that together about it all.

 

If I was more together and not always so rushed, I’d make and pack these gluten free, vegan chewy apricot coconut cookies. They would make a perfect travel breakfast, snack or sweet bite after (or instead of) a meal on the go.

 

Chewy Apricot Coconut Cookies with Chocolate | ourfourforks.com

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