Oatmeal Chocolate Cookies For Breastfeeding Mom’s

3 cups old-fashioned rolled oats

1 1/2 cups unbleached organic all-purpose flour

5 tablespoons brewers yeast or nutritional yeast , I personally use nutritional yeast

3 tablespoons ground flaxseed

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

12 tablespoons organic unsalted butter

4 tablespoons unrefined organic virgin coconut oil

1 1/2 cups organic cane sugar

1 large egg + 1 large egg yolk

2 teaspoons vanilla extract

1 1/2 cups dark chocolate chips/chunks, I like ghirardelli

feel free to add: unsweetened flaked coconut chopped almonds, 1 to 2 tablespoons of almond butter

Preheat the oven the 350 degrees F.

In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.

In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.

Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

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Easy Sugar Free Muffins

1 cup rolled old fashioned oatmeal run through a food processor until flour consistency

1/2 cups flaxseed meal basically run through food processor until flour consistency

1/2 cup nutritional yeast

1 1/4 cups flour can use white or whole wheat

1/4 teaspoon salt

3 teaspoons baking powder

1 teaspoon baking soda

Mix dry ingredients well

Can store dry in airtight container until your ready to use I make up several batches of dry and keep in quart jars until I want to make muffins.

Wet mixture

1 cup applesauce

1 cup peanut butter * note can use other types of butters or yogurt or applesauce or pumpkin purée just keep the liquid ratio the same

3 eggs combine wet ingredients well then add in dry ingredients

1 cup of mini chocolate chips

If using chips do not add more than 1 cup chips

I’ve used pecans pieces and cranberries 1 cup each and replaced the peanut butter with applesauce

Combine wet dry and pieces mix well place in well greased muffins tins I use Pam spray on the tins.

Bake for 20 minutes in 375F oven remove from oven and cool down store in airtight container.

Note you can mix the muffins and store the mixture in the fridge and bake next morning too.

Chocolate Crusted Peanut Butter Tart

For the crust

1-1/2 cups of chocolate cookie crumbs (You can use Famous chocolate cookies and grind them or Oreo makes them already ground). You just whiz them in the food processor or put them in a large baggie and crush them with your rolling pin.

1/2 cup of white sugar 1/2 cup of melted butter

For the bottom layer 4 oz of bittersweet chocolate diced 3 oz of whipping cream

For the peanut butter layer

8 oz of cream cheese (softened)

3/4 cup of white sugar

1 cup of smooth peanut butter

3 cups of whipped topping (Cool Whip is one brand)
Optional top decoration

4 oz of bittersweet chocolate

3 oz of whipping cream

You’ll need a 9″ tart pan with removable sides.

Combine the cookie crumbs, sugar and melted butter in a bowl. Mix with a fork until the crumbs are all wet with butter.

Pour this mixture into the bottom of the tart pan and flatten it with your fingers.

Gather some of the crumbs up along this sides and press them firmly to you make a 1″ (or so) rim on your tart.

Make room for the tart pan in your freezer and put it in there for 15 minutes to harden it.
While it’s in the freezer, make your bottom layer.

In a sauce pan, carefully, and slowly melt the chocolate and cream.

Stir constantly. This will only take a couple of minutes on medium low.

Even before the chocolate is fully melted take it off the heat.

The heat of the pan and the hot cream will continue to melt the chocolate.

If people make a mistake here, it’s keeping the pan on the heat too long and your chocolate will overcook and stick to the bottom of the pan or become grainy.

Take the tart crust out of the freezer and spread this layer over the crust bottom.

Don’t try to get it up the sides. That’s not necessary.

Return the pan to the freezer for up to 15 minutes more; or until the chocolate has hardened.

While this is happening make your peanut butter filling.

In a bowl beat the cream cheese and the sugar until fluffy.

Mix in the peanut butter and the whipped topping.

Take the tart out of the freezer and spread the peanut butter mixture on top.

Smooth the top with a spatula and lightly cover with plastic wrap and put in the refrigerator.

You can do this a day ahead of serving or for at least 3 hours.
On the day you’ll serve it, remove plastic wrap and take a very sharp knife and carefully work it around the rim of the tart.

You need to do this to loosen the sides of the tart away from the metal rim before you spring the pan open.

Because the tart is cold this takes some pressure and some patience. It’s worth this extra step though so you don’t break the crust trying to get it out of the pan.

Display on a pretty platter. Then make your final topping or plan to serve plain.

Melt the chocolate and cream and this time use a small spoon to take the chocolate mixture out of the pan and drizzle it around the edges of the tart.

I do this in a swirl pattern to decorate the tart.

I leave the middle 2 or 3″ plain so the drizzle decoration looks like a chocolate-swirl wreath around the sides.

You can leave the tart out of the refrigerator for up to a couple of hours before serving it; depending on how hot it is in your area.

I don’t like to serve this sort of dessert right out of the refrigerator because I think it tastes better if it’s just cool and not cold.
Cut with a sharp knife and serve. You’ll hear  YUM from all who taste it.

share a cookie with friends

Share a cookie by using your cake pan to make a giant cookie

Combine:
1-3/4 cups all-purpose flour
1-1/2 cups ground
blanched almonds, ground almond slivers or almond flour
3/4 cups sugar
1/4 tsp. salt
1-1/2 tsp. vanilla
Combine well.

Cut 14 Tbsp. cool room temperature butter into pieces.

Cut butter into mixture using pastry cutter. Butter should be completely worked into mixture.
Place and press 3/4s of the mixture into a 10″ spring form pan.

Place remaining mixture and clump over top of pressed mixture.

Bake at 350F for 25 minutes until cookie turns golden.

Then reduce to 300F and bake another 10 minutes until dry.

Cool on cooling rack. Release the sides of pan. Release cookie from pan bottom.

Serve.