4 Ingredient – Steel Cut Oatmeal Chocolate Chip Cookies

A Steel Cut Oatmeal Chocolate Chip Cookie that only has 4 ingredients. Will keep your sweet tooth satisfied but is sugarless, flour-less, and butter-less!

Oatmealcookies
4 Ingredient Steel Cut Oatmeal Chocolate Chip Cookies

I usually make my quick oatmeal chocolate chip cookies with quick cooking oats but I had a container of steel cut oats that were going unused. If you want you can make this recipe with traditional quick cooking oats it will be great. The steel cut oats add more chew to the cookie and have to be baked a little bit longer because the Steel Cut Oats take longer to cook.

These cookies are about as healthy as a cookie gets. They have 2 ripe bananas, chia seeds, dark chocolate chips, and steel cut oats. That means no flour, no sugar, no butter, and no other ingredients. The banana acts as a binder and keeps the cookie together while also very moist.

I also love these 4 Ingredient – Steel Cut Oatmeal Chocolate Chip Cookies because I am indulging in a cookie yet they also keep me full. 1/4 cup of Steel-Cut Oats only has 140 calories, 5 grams of protein, 27 carbs, 4 grams of fiber, and 0 grams of sugar!

Steelcut Oatmeal Cookies

These 4 Ingredient Cookies are also fun because you can subsitute whatever you have on hand! Use walnuts, vanilla or even cinnamon.

Here’s what you need!

  • 1 cup of steel cut oatmeal OR quick cooking oats
  • 2 ripe bananas
  • 1 tablespoon chia seeds
  • 1/4 cup of dark chocolate chip or semi sweet chips

What to do:

  1. Preheat oven to 350 degrees. Mash banana with a fork until soft, fold in the 1 cup of oats, chia seeds, and dark chocolate chips last.
  2. Use a cookie scoop to form 1 inch round balls and flatten down with top of cookie scoop. If using steel oats you will need to cook for 20-25 minutes or the oatmeal will still be hard and crunchy. If using quick cooking oats reduce cooking time and check to make sure they don’t burn.
Oatmealcookies
4 Ingredient Steel Cut Oatmeal Cookies

I love how simple these cookies are. You don’t need to add any other ingredients to get a great and healthy cookie! The chocolate chips help if you are feeding them to kids! My nephew loves anything that involves chocolate.

If the steel cut oats do not seem like they have softened enough, keep baking. If you’re not sure about the texture – use quick regular oats!

Enjoy!

~Hunter

Advertisements

Quest Bar Cookies

Cookies and Cream Quest Bar Cookies

Cookies and Cream Quest Bar Cookies
Cookies and Cream Quest Bar Cookies

Quest Bars are really great if you are trying to be low carb and relatively low calorie while eating a diet high in protein. A quest bar has 21 grams of protein, only 3 net carbs and 180 calories. The protein bar advertises itself as a way for people to #CheatClean. I really do like these protein bars and my favorite flavors are cookies and cream, cookie dough, chocolate brownie, and s’mores. They have so many more flavors than that though such as white chocolate raspberry, lemon cream pie, and even Pb&J! All the flavors sweets people love.

I am always trying new things when it comes to snacks at night that won’t ruin my whole day of healthy eating. Sweets in moderation is okay. This is just a fun way to treat yourself if you are trying to stay strict with what you are eating.

Although these bars are good when you are in a rush and want to stay full they also are great to bake with. I love to make these quest bar cookies which are pretty much the easiest dessert ever. I especially love these because they are quick to make and sometimes at night I just need something sweet, I love the idea of “cheating clean.”

All you need for this recipe is…

1  Quest Bar (I suggest cookies and cream where you get real cookie crumble in the bar).

Preheat the oven to 350 degrees. 

Take quest bar and put it on a cutting board. Cut the bar in half the long way and then into 12 squares. Flatten down on the cutting board with the palm of your hand.

Place on a baking tray with non-stick spray.
Quest Bar Cookies

Bake for 5-7 minutes until cookies are slightly browned. If you cook them longer they may be more like a cookie crisp.

If you haven’t tried a Quest Bar before I am starting to see them come into major retailers now but you can also find them at GNC or on Amazon.com 

Enjoy with Almond Milk!!

~Hunter

Note: These are only so low in carbs because they contain sugar alcohols.

Chewy Chocolate Chip Cookies

Ooey goey chocolate chip cookie!

black bean cookies

I love to experiment with baking and using recipes that use little flour and no butter. But when you use little flour and no butter it can be hard to get a soft and goey cookie, like these. There is another secret ingredient in these chewy chocolate chip cookies… black beans again! They are very similar to the black bean brownies I made but I think I like these a tiny bit better.

If you still haven’t black bean cookies tried baking cookies with black beans yet, give it a try! Don’t worry they do not taste like black beans. If they did, I probably wouldn’t like them very much! You are basically tricking your mind and you get to skip the heavy flour and butter! Some cookies have a whole stick of butter, which is fine, but these are low-carb! The texture of these cookies is similar to brownies.

I love to bake! So I need to find substitute as often as possible. I have been wanting to try using avocados in a chocolate mouse! Stay tuned.

What you need:

  • 15 12ounces canned black beans, rinsed and drained
  • 2tablespoons olive oil
  • 2tablespoons natural peanut butter
  • 2teaspoons vanilla extract
  • 2tablespoons milk or almond milk
  • 12cup sugar
  • 14cup cocoa powder
  • 2tablespoons flour
  • 1teaspoon baking powder
  • 14teaspoon cinnamon
  • 14cup dark chocolate chips

What to do:

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper, silicon sheets, or foil and baking spray.
  2. In a food processor combine: black beans, olive oil, peanut butter, vanilla extract, milk, sugar, flour, cocoa powder, baking powder, and cinnamon. Blend until very smooth. Stir in the dark chocolate chips by hand with a spatula.
  3. Using a cookie scoop or a heaping tablespoon make cookies and place on cookie tray. Bake for 12-15 minutes (they will still be a little soft when you take them out). Let cool 5-10 minutes before removing from tray. I tried a bit too early an they were still to warm to move.
    black bean cookies
  4. Enjoy! Play a joke and try giving to a friend and don’t tell them they have black beans 🙂

This recipe is from food.com 

Valentine’s Day Hershey Kiss Cookies

 Valentine’s Day… a time to make your loved ones cookies!

valentines day cookies

If you are wondering what to get your loved ones this Valentine’s Day consider baking them something that they will really enjoy. Skip the boxed chocolates and make a few different types of cookies in a really cute cookie tin. These Hershey Kiss Cookies would make a great addition to that gift. They are colorful, cute, and really tasty.

My favorite part of the Hershey Kiss Cookies are the colors. Pinks, reds, and whites on the brown cookie really pop. You look at it and your like that looks really yummy!

Baking these on Valentine’s Day with your kids or boyfriend might be a really cute way to spend part of the day on Saturday. They will love rolling the balls in the sprinkles and of course the way they taste. You also get to spend time with the people you love <3333 – That’s what Valentine’s Day is all about!
This recipe is from The Kitchen is my Playground.

Be Mine Valentine Hershey Kiss Cookies

What you need:

  • 1 c. all-purpose flour
  • 1/3 c. cocoa powder
  • 1/4 tsp. salt
  • 8 T. (1 stick) unsalted butter, softened
  • 2/3 c. sugar
  • 1 egg yolk
  • 2 T. milk
  • 1 tsp. vanilla extract
  • 1 cup of valentine’s day sprinkles (about 1 bottle)
  • 25-30 Hershey Kisses candies, unwrapped

What to do:
Makes about 20 cookies

  1. Combine flour, cocoa powder, and salt in a small bowl and set aside.
  2. Using an electric mixer beat the softened butter and sugar until light and fluffy about 1-2 minutes. Add egg yolk, milk, vanilla, and mix until just incorporated. Reduce mixer speed to low and slowly add in the dry ingredients until combined.
  3. Wrap dough in plastic wrap (it will be sticky and might not look like enough dough but it is) refrigerate one hour.
  4. Remove dough from refrigerator and roll dough into 1 inch balls using a cookie scoop  or spoon to help you if you have one (but only filling it half way). Roll the ball in the sprinkles completely covering it. Place on a baking tray with non-stick spray about 2 inches apart. Slightly push down the the center of each ball with your thumb. Chill cookies another 10-15 minutes before baking.
  5. Preheat oven to 350 degrees; bake for 12 minutes or until set. While baking make sure your hershey kisses are unwrapped
  6. Directly after removing cookies from oven gently put the hershey kisses on center of the cookies – no need to press down – Let the cookies cool for 5  minutes and move to cooling rack or plate to continue cooling.
    *Be careful when cookies are still hot the chocolate can slide around. It’s when they cool that they become stuck to the cookies!
    hershey kiss cookies

Enjoy!

 

The Best Flour-Less Brownies!

Black Bean Brownies
Black Bean Brownies

These brownies have no flour and no butter…but they are amazing! Get ready for the secret ingredient – black beans! 

Yes, you heard that right. The main ingredient in these Amazing Brownies from SkinnyTaste is black beans. I was a bit skeptical myself as well but decided to go ahead and give it a try, and I am so glad that I did. These brownies are my new favorite dessert, I have made them twice since finding the recipe!
flour-less browniesSo your first question you are asking yourself is – does this taste like beans? No it does not taste like beans at all. All you get is a sweet chocolatey flavor that is enhanced by the instant coffee and semi-sweet chocolate chips! I love them because they almost have a cake like texture that is very satisfying if you have a major sweet tooth like me! Black beans are good for you and this is a good way to sneak them into your diet!

 

 

The true test is always the kids. My sister gave one of these brownies to my nephew before I had even told her what they were made of - she assumed a regular brownie. He ate one... and then another.. and another. Later, I asked her if he tried the brownies and she said yes. I said causally said: "oh, those are made of black beans". She was shocked! I told my nephew and he didn't care, he wanted to bring them to his friends in his class ( he is 5)!

What you need:

  • A food processor
  • (14 oz) can of low-sodium black beans drained and rinsed
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1/2 teaspoon oil
  • 1 tablespoon unsweetened almond milk or skim milk
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of freshly ground coffee or instant coffee
  • 1 cup semisweet chocolate chips, divided

What to do 

  1. Preheat oven to 350 degrees. Grease a 9×9 inch baking pan generously with a non-stick spray.
  2. In a food processor blend the beans, eggs, cocoa powder, sugar, oil, milk, vinegar, baking powder, baking soda, and instant coffee. Blend until it is the texture of a smooth batter make sure there are no bean lumps. Then fold in half a cup of the chocolate chips.
  3. Pour batter into baking dish and sprinkle remaining chocolate chips over the top of the pan.
    flour-less brownies
  4. Place in oven for about 30 minutes or until a toothpick comes out clean. Let cool and then slice into squares.
    flourless brownies
  5. Enjoy!!!

Soft Butterscotch Pecan Oatmeal Cookies

 

 

Happy New Years Eve! Time to sneak in one last cookie before the New Year! 😛

Butterscotch Pecan Oatmeal Cookies a twist on Oatmeal Chocolate Chip

butterscotch pecan oatmeal cookie

I love cookies. However, after New Years we all tend to get a little stricter in what we eat while trying to reach out New Years goals. So here is an Oatmeal Cookie recipe for old times sake, my last post of 2014. Let 2015 bring everyone happiness and healthiness to you. Instead of focusing on a specific goal this year I will just try and live a happier life and not let other people change that.

I find that Oatmeal cookies are always delicious because they have good texture from the old fashioned oats. There are countless ways you can change up the cookie and this time I literally just looked at what I had leftover from other recipes and that was – pecans and butterscotch.

I have never had an oatmeal cookies with butterscotch or pecans but it was a treat. The butterscotch is sweet but not overly sweet, it’s just right. Sometimes oatmeal cookies can become dry and crumbly, I hate when that happens. Luckily this recipe was far from that. My favorite cookies have a soft inside yet are a little chewy. I found this recipe on an Averie Cooks a baking blog.

I tested out some Christmas presents ( a cookie scoop and silicon baking mats) with this recipe and it was heaven! All the cookies are finally uniform and cooked evenly because of this, no messy hands while trying to make balls. I suggest if you like to bake you definitely look into one of these on Amazon. The baking mats are also amazing! You don’t need cooking spray all you do is put the cookie on the mat and it comes out perfect, it just slides right off. Amazon sells it for a pretty reasonable price and has good reviews here.

Butterscotch Pecan Oatmeal Cookies:

What you need:

  • 1 egg
  • 1 stick of softened butter
  • 1/2 cup of light brown sugar packed
  • 1/4 cup of granulated sugar ( a little less if you do not like it to sweet or omit it)
  • 1 teaspoon vanilla
  • 1 1/2 cups of old fashioned oats
  • 3/4 cups of all purpose flour
  • 2 teaspoons cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • pinch salt
  • 1/2 cup butterscotch chips
  • 1/2 cup chopped pecans

What to do:

  1. Preheat the oven to 350 degrees. Mix the dry ingredients (oats, flour, cinnamon, nutmeg, baking soda, and salt)  in a small bowl and set aside.
  2. In a large bowl or in a stand mixer. Mix the butter and sugars until incorporated beat in the egg and the vanilla. Cream until light and fluffy for about (3-5 minutes) I do not have a stand mixer so I did it by hand and it was fine.
  3. Slowly mix in the dry ingredients until it they are combined ( do not over mix). Fold in the pecans and butterscotch chips. Using a cookie scoop or table spoon form cookies on either a greased baking sheet or silicon mat. This recipe should make about 20 cookies. Press the center of the cookie down a little to flatten them.
    butterscotch pecan oatmeal cookie
  4. Either refrigerate dough for an hour or if you are lazy like me put it right into the oven and it still comes out perfect! Cook for 10-11 minutes. Watch when the cookies start to brown on the outside and are barley set they are done. Do not over bake them!
    butterscotch pecan oatmeal cookie
  5. Allow cookies to cool for a few minutes and move to a cookie rack and then into an air tight container to store until they are eaten!
  6. Try one of your cookies!

Cranberry Pecan Holiday Bars

Cranberry Pecan Bars…

cranberry pecan bars

Happy Holidays! 

Take time for yourself each day as the Holidays rapidly approach. De-Stress and Re-Energize with relaxing activities. Don’t let the holidays overwhelm you its meant to be a time with your family and friends.

Baking is an activity that relaxes me. It might not be the best thing for my body but baking has become a fun hobby for me. If you love to bake also just try and find recipes that use substitutes for unhealthy ingredients and remember everything in moderation. Give them away if you do not want to eat the whole batch! I have been wanting to make a holiday bar and received this recipe from a friend and I am very happy with the results!

These Cranberry Pecan Bars come from Jenny Craig Christmas recipes. I have not made many Jenny Craig recipes but I did enjoy this one. It is not too sweet and you get the citrus from the orange which is a nice break from sweet desserts. These cranberry pecan bars would make a nice last minute holiday gift. They literally take no time to make and the ingredients are basic, my favorite.

Here’s what you need:

  • 1/2 cup of margarine, softened
  • 1 cup all purpose flour
  • 1/2 cup of fresh orange juice
  • 1/2 cup of packed brown sugar
  • 1 tsp finely grated orange peel
  • 1 egg
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup chopped pecans
  • 1/2 cup of dried cranberries
  • 1 tbsp powdered sugar
    *note you could use butter or margarine just substitute 1 stick of butter. You could use a mixer or by hand.

What to do: 

  1. Preheat the oven to 350 degrees. In a mixing bowl beat margarine with electric mixer for 30 seconds (or by hand).
  2. Add half of the flour and half of the orange juice, brown sugar, orange peel, egg, baking powder and baking soda. Beat until thoroughly combined.
  3. Add the remaining flour and orange juice, mix well. Stir in the pecans and cranberries.
  4. Spread in a baking pan 11×7 or whatever you have available.

    cranberry pecan bars

  5. Bake for about 25 minutes or until tooth pick comes out clean.
  6. Let cool in pan on a wire rack.
  7. Sprinkle with powdered sugar.
  8. Cut into bars.
    cranberry pecan bars

The Best Apple Crisp Recipe

A homemade apple crisp served with vanilla bean ice cream…

thebestapplecrisp

On Thanksgiving we served this apple crisp and it was the best apple crisp I have ever made. What’s great about this recipe is that it doesn’t have to be Thanksgiving for you to make it. You can serve it any time of year and everyone will love this dessert.

To find out what the best apple crisp consisted of I started by researching how to make an apple crisp. The most important thing is cutting the butter into the flour sugar topping so it is like pea size.  I found a few recipes that I liked and took certain characteristics from each recipe to make, in my opinion, the best apple crisp you have ever had.

Here’s what you need: (Most likely you have the ingredients on hand)

Topping: 1 1/4 cups of all purpose flour, about 1/2 cup or less of rolled oats, 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, pinch of salt, 6 tablespoons of cold butter, and handful chopped pecans

Filling: 6 baking apples peeled and cut into wedges, juice of half a lemon, 3 tablespoons of flour, 1/4 cup of chopped pecans, 3 heaping tablespoons brown sugar.

What to do:

  1. Preheat oven to 350 degrees.
  2. Make filling by combining apples, lemon juice, flour, brown sugar, and chopped pecans in a bowl. Pour into a buttered baking dish of your choice.
  3. Make topping by combining flour, oatmeal, brown sugar, cinnamon, and salt. Blend the butter into the topping mixture until pea size lumps form. Fold in chopped pecans and place on top of apple mixture.
  4. Bake for 35 minutes or until topping is browned. Let sit for 10 minutes and enjoy!
    apple crisp

Dark Chocolate Chip Cookies!

Happy Halloween! 

UnknownDark Chocolate Chip Cookies that are moist and take like 20 minutes to make – amazing. Why didn’t I try this sooner? I love traditional chocolate chip cookies, or really any cookie. To make them healthier sometimes I will add oatmeal instead of flour which comes out nicely. But today I offer you a traditional chocolate chip cookie, which is actually easier then it looks.

chocolatechipcookieSweets are something that I struggle with. But I always tell myself everything in moderation. It is also important to not take away sweet things completely because then one day you might end up binge eating late at night.

This year instead of indulging in Halloween Candy I will have these home made cookies. If you are looking for a more festive Halloween treat I love dipping pretzel rods in dark chocolate and sprinkling with halloween colored sprinkles. Those are great to give out to friends or kids.

Ingredients for Dark Chocolate Chip Cookies:

  • a little less then 1 stick of softened butter
  • heaping 1/2 cup of light brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 1/4 cups of flour  (do not pack down)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • about 1/2 cup of dark chocolate chips (you could do a cup if you want extra chocolate)

Steps:

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine butter and sugar until light and fluffy.  Add 1 large room temperature egg, and vanilla.
  3. Add the flour, salt, baking powder, soda, and mix until combined. Do not over mix. Stir in dark chocolate chips. Again do not mix too much or cookies will be tough!
  4. Make balls about the size of 2 tablespoons and put on a baking sheet with non stick spray. Do not over crowd.
    chocolatechipcookie
  5. Bake for 8-12 minutes. Check at 8 minutes just until outside is browned. Let cool and remove from baking sheet. Enjoy!
    chocolatechipcookie

Baked Banana Peanut Butter Chocolate Boat

Baked Banana with Peanut butter and chocolate chips!
bakedbanana

A delicious banana smothered in natural peanut butter baked with dark chocolate chips! Why have I not tried this sooner? I love banana I love peanut butter… of course this is a perfect combination. And you can also add any other of your favorite toppings.

I love to try new and easy sweet deserts to have after dinner that won’t do a lot of damage. All of these ingredients are natural and this sweet indulgence won’t leave you feeling bloated like cake or ice cream. You can do this in the oven or if you are still having fires over a warm camp fire!

What you need (for 1 person):

  • 1 banana
  • 1 teaspoon of natural peanut butter
  • 1-2 tablespoon of semi sweet dark chocolate chips
  • tin foil

What to do:

  1. Preheat oven to 350 degrees.
  2. Slice the banana down the middle just so it’s cut through but not to the skin. Open up the little pouch and spread peanut butter inside. Then squeeze chocolate chips in the center until its filled.
  3. Wrap the banana boat in tin foil and bake for 12-15 minutes until chocolate chips are melted. The banana will turn brown but this is okay.
    bakedbanana
  4. Enjoy out of banana peel or transfer to bowl!