Gluten Free Cowgirl Cookies

I’ve had a real sweet tooth lately and cookies was something at the top of my list. When I bake for myself, if it is often I try to make the recipe a bit more healthier. I want my sweet tooth satisfied, which usually means chocolate better be involved. I found this recipe for Cowgirl Cookies from The Bikini Baker. She has already healthified the recipe by using applesauce, stevia, ground oats and egg whites. Instead of using butter, coconut oil was substituted. I was going to make my own oat flour but saw I had brown rice flour in the cabinet instead. I decided to swap that and see how the cookies would turn out. They definitely have a different texture, softer and more fragile. I’d probably experiment more with the brown rice flour and add a teaspoon of xanthan gum to make them fluffier.

These look like healthy cookies but they taste really good. It is important to use really good chocolate chips, to satisfy that sweet tooth! This batch ended up making 32 cookies (instead of 24 cookies) for me. I’ll eat them before a workout or have them as dessert!

To make these cookies 100% gluten free make sure the oats you are using are labeled as being gluten free.

Gluten Free Cowgirl Cookies
Adapted from The Bikini Baker

Ingredients
1 cup organic brown rice flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 cup extra virgin coconut oil, melted
3/4 cup unsweetened applesauce
1 cup Stevia in the Raw
1 large egg + 2 egg whites
2 teaspoons pure vanilla extract
1 cup dark chocolate chips
2 cups gluten free rolled oats
1 cup chopped pecans

Directions
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or spray with non-stick cooking spray.

In a large bowl whisk the flour, baking powder, soda, cinnamon and salt. Set aside.

In another bowl beat the eggs and the coconut oil till pale yellow. Add the applesauce, stevia and vanilla; beat until smooth.

Add the flour mixture to the wet mixture. Mix well and then add in the oats, chocolate chips and pecans until incorporated.

Drop by tablespoon full (or a cookie scoop) onto a prepared cookie sheet. Do not flatten.

Bake for 10 to 12 minutes until lightly golden brown. Remove from oven and let sit on pan for a few minutes to set, then transfer to wire rack to full cool.

I store mine in the fridge and in the freezer. These are really good right out of the freezer! Usually the stevia can add a bit of a bite but with the addition of the applesauce and chocolate chips, you can’t tell.

Enjoy,
Fallon

   

Oatmeal Cookies Make Everything Better

I always find the best way to release stress is to bake! There is just so much working out and therapy shopping I can do, that sometimes just getting into the kitchen makes me think more of what I’m making then what is going on in my life! I’m trying to clean out my Augusta kitchen before I move. Getting rid of all the sugar, flour and baking chocolate products I purchased. I take all the baked goods to my crew at work and they love it! People in the south appreciate delicious, home baked goods.

As I’m cleaning out my Augusta kitchen I’m thinking of all the changes I’m going to initiate once I’m back in Las Vegas. Sticking to a HEALTHY eating plan. Which my diet is very good and I believe in moderation. It’s just the added sugars that are killing my healthy eating habits. I’m going to stick to healthier alternatives to baking if I do want to make something. I’m going to make substitutions to recipes if needed as well. I think this will help me expand more on my healthy eating and finding healthier and delicious ways of making a baked good a little bit better for you. Ashley at The Edible Perspective does an awesome job of incorporating healthier, less processed, organic ingredients into her baked goods.

These cookies aren’t healthy but they aren’t going to kill your calories or sweet tooth. I made them smaller, so you could have 2 cookies and not feel guilty. I used spelt flour and whole grain rolled oats in placed of the traditional white flour and slightly processed oatmeal. I added in a mixture of dark chocolate and peanut butter chips. They were delicious and the several dozens I baked were gone within 2 days. I think they liked them? I know I liked them! You can find the original Oatmeal Chip Cookie recipe from Better Home & Gardens, while below I made some changes like using more cinnamon and no clove and unsalted butter with an addition of sea salt.

Oatmeal Chip Cookies
Adapted from Better Home & Gardens

Ingredients
3/4 cup unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 heaping teaspoon ground cinnamon
2 eggs
1 teaspoon vanilla
1/2 teaspoon sea salt
1 3/4 cups spelt flour
2 cups rolled oats
1/2 cup dark chocolate chips
1/2 cup peanut butter chips

Directions
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugars, baking powder, baking soda, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, vanilla and salt until combined. Next beat in as much flour as you can with the mixer and stir in any remaining flour. Stir in rolled oats and the dark chocolate and peanut butter chips.

Drop dough using a small cookie scoop 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute and then transfer to wire rack to cool completely.

My cookies baked for 9 minutes each round and were perfectly golden brown on the edges. The oven in this kitchen gets really hot and tends to cook/bake everything quicker. I’m not use to using an electric stove, so I always have to time everything!

Enjoy,
Fallon

Oatmeal Chocolate Chip Cookies

 

This recipe was very random. In the sense I was already baking a red velvet cake that day and decided to bake up some cookies as well! I still didn’t  have my cookbooks unpacked or computer set up, so I use kitchen items to get a recipe. I had a bag of chocolate chips and a container of oatmeal. The oatmeal container had a recipe for oatmeal chocolate chip cookies! They sounded good and I decided to go with it. Everything came together quickly and as soon as I was done baking the cakes, they were cooling and I was already baking up the cookies. The guys were very happy to enjoy them with large glasses of milk while watching Sunday football! The cookies were crunchy from the oatmeal and loaded with gooey chocolate goodness. I enjoyed my cookie with a post-workout green protein shake the following day. ;)

I forgot to save the oatmeal container for the recipe, so I had to do some research and make my brain remember exact measurements. This was a fun challenge!

Oatmeal Chocolate Chip Cookies

~ 24 cookies

Ingredients

1 stick of unsalted butter, softened

1/2 cup stevia (sugar)

1/2 cup brown sugar

1 egg

1 tablespoon dark chocolate almond milk (Silk brand)

1 teaspoon vanilla extract

3/4 cup AP flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups quick oats

6 to 8 oz semi-sweet chocolate chips

Directions

Preheat oven to 375 degrees F. Grease or parchment line 2 cookie sheets.

In a separate bowl whisk together the flour, baking soda and salt. Set aside.

Cream the butter and sugars together in a large bowl with an electric mixer. Beat in the egg, milk and vanilla, mixing until well combined.

Stir in the flour mixture with the wet mixture. Then stir in the oats and chocolate chips.

Drop by tablespoonfuls onto cookie sheets. Bake 9-10 minutes. Let cool on sheet for 4-5 minutes and then transfer to cooling rack.

Enjoy with a glass of milk!

Fallon

Overnight Caramel and Raspberry Oats!

Here is another fabulous take on overnight oatmeal. I purchased whole grain rolled oats for a change. When cooked on the stove top they are more creamier compared to regular old fashioned oats. I figured the rolled oats would make for a great overnight oat concoction. I recently won a giveaway that included coupons for free Oikos Greek yogurt on the chocolate and/or caramel variety. I wanted to incorporate the caramel Greek yogurt into my oats for a sweeter and milkier texture. I also decided to add some fresh raspberries to the bunch to meld the flavors together overnight. In the morning my oats were very thick and creamy. I topped it with salted cashews, raw pepita and sunflower seeds, and unsweetened coconut. This was absolutely delicious. I savored this breakfast because I know once the weather starts to cool off, I'll be craving hot oats instead.


Overnight Caramel and Raspberry Oats By Fallon

Ingredients
1/4 cup-1/2 cup whole grain rolled oats (I used Bob's Redmill gluten free variety)
1/2 serving Oikos Greek Yogurt Caramel
1/4 cup almond milk
1 tsp ground golden flaxseed
1 tsp chia seeds
Pinch of sea salt
Handful of fresh raspberries
Toppings (optional): unsweetened coconut, raw pepita seeds, raw sunflower seeds, and salted cashews

In a bowl or jar combine the yogurt, milk, flaxseed, chia seeds, and salt. Next add in the oats and mix till well combined. Add more liquid if you want it soupier. It will thicken up in the morning. Top with fresh raspberries and set in the fridge overnight.

In the morning add toppings and enjoy!

The salted cashews with the creamy caramel yogurt, YUM!

So easy. This is one of the best breakfasts to have when you can't have any fuss in the morning. It is very healthy and will keep you full for hours. The raspberries and caramel is a good combination. It was sweet, buttery, creamy, salty, crunchy and tart. Plus you can't beat the health benefits from the flaxseed and chia seeds. I almost felt like I was eating dessert for breakfast, but I knew this was a much better option for me!

Over the weekend I decided to register with Foodbuzz. I'm taking the next step with my blog and figured Foodbuzz would be a good way to start. Click HERE to add me. Is anyone a publisher for Foodbuzz? If you have any advice or comments for me please share! I'm open-minded to anything.

Enjoy the oats!
Fallon

No kitchen? No problem!

Since my kitchen is currently not functional, it's hard to cook a meal. It's either toast, something you stick in the microwave or eating out. I thought it be fun to share meals I'm making at home or eating out while the kitchen gets worked on. I want to keep my blogger's entertained. ;) Overnight oats is no surprise for me. It is great to have during the summer because it's cold straight out of the fridge, minimal mess and no cooking time! I've made overnight oats before and shared on the blog, like here. My favorite topping is always a nut butter and banana. I've tried other variations and always go back to what I love. It's cold, creamy and quick to prepare/eat. I'll be seeing a lot of overnight oats this week, that's for sure!

Always been a banana and peanut butter type of girl.

Fallon's Overnight Oats #2  
Ingredients:
1/3 cup or 40g old fashion oats
1/2 cup or 4oz vanilla almond milk
1/2 tbsp chia seeds (or swap for 1-2 tbsp of plain greek yogurt)
1/2 banana, sliced (save other half for the next day)
1 tbsp of peanut butter
Dash of cinnamon and salt

Pour the first 3 ingredients into a bowl. Mix together till incorporated. Next I slice 1/2 a banana into the bowl. With a fork, smash the banana till it breaks up into small pieces. Mix around and smash 2-3 times. Then add cinnamon and salt. Salt brings out the flavor and the sweetness in the oats. Place the oats in the fridge overnight. In the morning, slice the remaining banana on top and add 1 tbsp of peanut butter. If you want your peanut butter to spread easily, microwave for 15 seconds to loosen it up.

Don't you love my fancy kitchen plates and utensils?

I'm trying to finish up my chia seeds, I don't feel they like me very much. I love their consistency in oatmeal and the way they gel up but what they do to me some mornings, you don't even want to know!! Anyone else experience not nice things with chia seeds? I like flaxseeds much better. I'll be back with more eats without actually cooking. Well except if it involves a toaster or a microwave or someone else is making it. ;)

Happy Monday!
Fallon

My favorite meal is Breakfast!

I love waking up in the morning and heading straight to the kitchen to whip up some breakfast! My stomach is already grumbling by the time I jump out of bed. I've learned to enjoy breakfast because almost 4 years ago my personal trainer told me I need to start eating breakfast. I use to NEVER eat breakfast. My excuses were it made me nausea and I wasn't hungry. I started slow with doing toast and eggs or toast and peanut butter. Then I gradually started to make my breakfast more fun, and now has become my favorite meal. Some mornings I get fancy and some mornings I make sure it's a nutritious breakfast and quick to put together.

As the weather is starting to warm in Las Vegas I need to find new ways to eat oatmeal. A warm bowl of oats is great during the colder months, but when it's already 80 degrees in the morning at 7am, warm oatmeal is too HOT! You may have seen this technique for oats on other blogs called overnight oats. It is very similar to muesli cereal that is soaked overnight in yogurt and is enjoyed with dried fruits and nuts the next day. I took that technique and kicked it up a notch. It is satisfying, nutritious, and has absolutely zero prep time in the kitchen. Toppings take a few seconds to put together, and in minutes you are enjoying a wonderful jar of oatmeal ready to fuel your day. These past few months with blogging has not only inspired me to be better in the kitchen, but has also helped me make new friends.

When I first started blogging I contacted Shelby from The Life and Loves of Grumpy's Honeybunch. I asked for advice and what is ethical when it comes to blogging. Little did I know but we ended up getting closer through commenting on each other blogs and exchanging emails! What I love about her blog is she strives to stay healthy, but also to make sure who she cooks for is happy and healthy as well. I think we all know who that person may be ;). She makes a ton of meals using Cooking Light recipes and shows they are actually really good tasting and are good for you in a lighter way! I should know because I tried a few and loved every single one. She has recently started up an E-Recipe Club and has already completed her first baking contest involving chocolate. She is already planning on doing her next cooking contest, and I'm actually going to be helping her out with it! I'm truly excited that she thought about me and asked if I would be interested! I didn't think twice about it, and look forward to being part of this contest. You should check it out and join her E-Recipe Club! The next contest is going to be a lot of fun, and the more recipes we have submitted the better the competition will be! The contest is a surprise so stay tuned! Make sure to subscribe by Sunday the 21st to receive the newsletter with the contest information. To join Shelby's E-Recipe Club simply head on over to The Life and Loves of Grumpy's Honeybunch and join to the right of her blog.  

Fallon's Overnight Oats  
Ingredients
2 oz plain Greek yogurt (any flavor yogurt will work)
3-4 oz of liquid (I use unsweetened almond milk and a little water)
1 teaspoon chia seeds (click here for their amazing benefits and nutrition)
1/2 banana, sliced (save the other half to top oats in the morning)
1/3 cup or 40g old fashion oats
 Optional: dash of stevia (any sweetener of choice works)  
Toppings: almond butter, other 1/2 of banana.  
Other toppings I've used: dried cherries or cranberries, fresh berries, cinnamon apples, pumpkin butter, ground flax, or raw nuts. Are there oatmeal toppings I didn't list that you use? Leave me a comment telling me what they are! 
 The night before you will want to make this. I find they turn out the best this way because they are moist, creamy and the flavor of everything has married together. In a jar (I like to reuse jars for my overnight oats, makes for easy traveling.) measure out the first 3 ingredients and mix well to combine. Add in slices of banana and mix well. This is used as a natural sweetener and the bananas help make it extra creamy. (That is why the sweetener is optional. If you are using plain yogurt, a little stevia won't hurt. When I use a flavored yogurt, you really don't need sweetener.) Once all the wet is combined, add in the dry oats and mix well. Cover with lid and set in the fridge overnight.

Once the lid was twisted off, you could smell the aroma of the banana.
The chia seeds help with the creaminess and thickness.

In the morning slice the other half of the banana and add a blob of almond butter. Enjoy!

Perfect

Messy

Have a great morning! Fallon

My favorite way to eat oatmeal

I love nuts but I love nut butters even more. It is always my go to for a quick snack or a quick dessert! It kills any craving I may be experiencing. I have tons of jars in my pantry/fridge, all kinds of brands, some flavored and some plain. I think my parents "think" I'm a bit crazy when it comes to nut butters! I keep ordering them online because the deals have been really good and I can't pass it up! Every day a new package is at my door. LOL. If I had to choose my favorite brand it is a toss up between Barney Butter and this new almond butter from Trader Joe's. Although Naturally Nutty has some really good butters too!


This TJ's Almond butter is creamy and a great nutty taste/texture. Some almond butters get really hard to spread when kept in the fridge, but not this almond butter. It is perfect! What is more perfect is when the jar is almost EMPTY and all you could really do is scrap it with a spoon.. Well someone by the name of Heather (I think she is the one that came up with it!), came up with a clever idea to eat your warm oatmeal out of your almond butter jar. How smart is that? Everyone is doing it now! I fell in love when I first tried it and always look forward to that barely empty jar. Maybe that is why I buy so many jars of almond butter, so I can have a lot of oats in a jar!



My oatmeal recipe is pretty simple: 40g of old fashion oats, 2/3 of almond milk, 1/3 water, 1/2 a sliced banana, tablespoon of flaxseed, and a dash of cinnamon.

Cook on a medium- low heat and stir frequently. The oats will become creamy once the liquid has cooked off and you know they are ready!

Sometimes I change up my add-ins like adding in brown rice protein powder, cocoa powder, pureed pumpkin, chia seeds, and/or dried fruit etc. It depends on my mood. My topping is ALWAYS a scoop of some type of nut butter, I love how it melts into the oats and makes each spoonful rich and tasty. Once the oats are cooked, I thought a spoonful of some apricot all-fruit preserves would be a nice touch with the banana in the oats and almond butter. It was a good choice! Once I finished this I thought some shredded coconut would of been nice as well but it was already too late!


I can't wait for my next oats in a jar! If you haven't tried it yet, do it! Guess who is working 7 days straight with probably only 1 day off?

Have a great week,
Fallon

Sweet Potato Oats

That's right, I had sweet potatoes in my oats one morning and it was DELICIOUS! I still had leftover sweet potato pureed from my Macaroni and Cheese, and I wasn't letting it go to waste. I topped it with half an organic banana and a new nut butter, called Nuttzo. The oats were creamy from the sweet potato pureed which paired well with the sweetness of the banana and the nuttiness of the Nuttzo! Guess what, I still have leftover sweet potato pureed and I'll probably be making these oats very soon!

 
Sweet Potato Oatmeal By Fallon  
Ingredients:
1/2 cup or 40g of old fashion oatmeal
1 cup of water
1-2 heaping tablespoons of sweet potato pureed
1/2 tablespoon of chia seeds
1 packet of stevia
Pinch of Cinnamon
Unsweetened vanilla almond milk
Toppings: 1/2 banana and 1 tablespoon or 15g of Nuttzo ( or nut butter of your choice)

In a pot, combine the oats, water, potato pureed, chia seeds, stevia, and cinnamon. Bring to a boil making sure everything is mixed well and incorporated smoothly into the oatmeal. Once to a boil, bring the heat down to medium and stir making sure nothing sticks to the pot. Once the oats look done, meaning the water has cooked away, add a few splashes of almond milk. Mix well and then turn off the heat. I do this because it gives the oats a chance to cool off, and come together to make for a creamy, delicious bowl of oats! While the oats cool, I like to smear some nut butter on the bottom of my bowl. It gives me something to look forward to knowing I'm almost done with my meal, but has a delicious surprise at the end! You should try that. ;) Next pour sweet potato oatmeal into the bowl. Slice 1/2 the banana on top and a tablespoon of nut butter. DIG IN and ENJOY!

Nuttzo has hemp and flax seeds, as well as a bunch of different nuts blended altogether. It is awesome!

Hey it is Saturday, I'm off, and oatmeal sounds like a great option!

Always,
Fallon

Pumpkin- Sunflower Seed Breakfast Cookie

 

Good morning!! Yes it is Sunday, I actually know what day it is today. I haven't had a day off in over 8 days now, so I'm a bit loopy! Couldn't get to the gym for 3 days in a row, and this morning I woke up extra early to make sure I workout before I do anything else today. I really miss my workouts. I feel amazing right now and my endorphins are running wild! I need this but when I'm working every day and up to 9 hours, who wants to workout? I don't even have a huge appetite because I'm just tired!! At least falling asleep is really easy ;) 

The recipe I share with you today I made last week. I had to make my pumpkin breakfast cookie better then my first attempt. It was good but I thought I added too much pumpkin and spice. It was overkill! I've been enjoying this sunflower seed butter I picked up from Trader Joe's few weeks ago. Honestly it like crack in a jar, you can't have just 1 serving but several!! It good on ANYTHING! I knew the sweetness from the sunflower seed butter, would compensate for the not so sweet pumpkin. It sounded like a good combo and it was a good combo! 

Pumpkin- Sunflower Seed Breakfast Cookie (by Fallon)  

Ingredients  

½ cup or 40g of old fashion oats

1 tbsp of brown rice protein powder

1 tbsp canned or fresh pumpkin

1 tbsp sunflower seed butter

1-2 chopped medjool dates

1/2 packet stevia

Spices to your liking: pumpkin pie spice or cinnamon, nutmeg, ginger, and clove

Unsweetened vanilla almond milk or any liquid

Toppings: dollop of vanilla coconut yogurt, raw sunflower seeds and ground flax

Mixed your oats and protein powder together. I like to add my stevia and spices next. Then I added a tablespoon of pumpkin and the nut butter. Mix it till it kind of sticks to the oats and then I'll add the chopped dates. Mix around and then slowly poor in the almond milk till you get the right consistency you are looking for. I like when it comes together and is moisten, not overly liquidy (made this word up!). Flatten to a plate and set in the fridge over night. In the morning add the toppings and ENJOY! I had a honey vanilla chamomile tea to go with it. I really really enjoyed this breakfast. 

You have to try this. You will be so happy you did.
 

I promised this would be the last of pumpkin recipes for a while. Can you believe I still have pumpkin leftover? lol. I'm not sick of it but I definitely can't have it every day. I rather eat chocolate every day instead ;)

While I wait for my boyfriend to call me today, I'm off to bake some cookies for his Halloween care package. I already baked the other batch the other day and will share that recipe with you soon. As well as the one I'm making today. Might be a double post.. who knows! 

Enjoy your Sunday. How I MISS having this day off. 

Fallon

Pumpkin Oatmeal Breakfast Cookie

First let me start by saying I'm on this pumpkin craze as you can see! I hate to see the canned pumpkin go bad, so I've been trying to use it up in all kinds of recipes/meals. Most of it is experimenting because I still can't seem to get that "correct" pumpkin flavor you would find from a pumpkin pie! So I'm debating if pumpkin is something I really like? Well I did enjoy my breakfast cookie I made the other day. If you haven't heard of breakfast cookies yet then you are missing out! I discovered the breakfast cookie on a health/fitness blog called The Fitnessista. You make it the night before and in the morning you have this fabulous breakfast that mimicks a "cookie" but really it just an easy way to eat oatmeal. It's too soft to eat with your hand so a spoon is required. During the summer season it is too hot to eat warm oats, so this breakfast cookie is a great substitute. Here is her link on how to make her version of the breakfast cookie. It's a good basic recipe to follow but many blogs have branched off to make their own version of a breakfast cookie. Which is what I have here for you today!  

Pumpkin Oatmeal Breakfast Cookie (Adapted from The Fitnessista)  
Ingredients
40g or 1/2 cup of old fashion oats
1 tbsp of PB2
1 tbsp of brown rice protein powder (I used chocolate, Jarrow brand)
1 tbsp of ground flax seed
Dash of cinnamon and pumpkin pie spice (as much as you need to get the right flavor consistency)
2 heaping tablespoons of canned pumpkin (if you have fresh, use it!)
2 tsp of pure maple syrup
Unsweetened vanilla almond milk (I used Almond Breeze)  
Garnish- Almond butter, vanilla yogurt (So Delicious Coconut milk), and sliced almonds

In a bowl mix together the dry ingredients. Add the spice. Next add the pumpkin and mush it into the dry ingredients. Add the maple syrup and a little bit of almond milk. Mix and keep adding the milk till you get a cookie that is moist but not watery. On a plate flatten the cookie mixture to form a cookie. Cover and place in the fridge over night. Before eating the cookie I like to garnish it with a drizzle of almond butter, a spoonful of yogurt in the middle and sprinkle some sliced raw almonds on top. Grab and spoon and dig in!

I couldn't wait to eat this! 
  Just a little close up of the goodness ;)

I mentioned in my last post about a Turkey Chili my mom makes. Well she did make it and it has been my meal for the last few days. I'm waiting to post the recipe because I've been having different variations of the chili. What I really want to make with it is some corn muffins... more specifically Pumpkin Cornmeal Muffins! Which I found on the Wholefoods website. Work been keeping me busy and just making me slightly lazy to do any baking. I'll get to it soon though because my goal is to use up all my canned pumpkin! Technically it is my Friday today but I only have 1 day off. Not a fan of split days off! 

Have a good one, 

Fallon