cookies

I’m a huge cookie lover, especially when I can do them by myself in a healthy way. As usual, I’m all about simple and quick recipes with very little dishes to wash afterwards. This recipe yields about thirty cookies you’ll hardly keep just for yourself as soon as somebody finds them in your kitchen!

For Peanut & Oat Cookies you’ll need:

1 1/1 cup rolled oats  ♥  3/4 cup ground oats  ♥  3/4 cup semi-ground peanuts  ♥  1 teaspoon cinnamon
5 tbsp honey/maple syrup  ♥  4 tbsp melted butter/coconut butter  ♥  1 tsp baking powder

Frist put all the dry ingredients in a bowl and mix them together. Then add honey and butter – you could also put in a tablespoon of peanut butter, I would definitely do it myself if I had any at the time! When everything is thoroughly mixed, you can start making cookies. Take two spoons and use them to transfer the mixture to your baking pan lined with parchment paper. Try to make the cookies round and press them down while keeping a safe distance between them. Bear in mind that baking powder will make them rise and spread a little. Put into oven for 10–15 minutes on 175 °C.

When they are golden-brown, you can take them out. They will be very crumbly and soft at the beginning, but will become more and more firm as they cool down. You can very simply make a vegan version – use maple syrup and coconut oil instead of honey and butter. Store them in cookie containers for up to a week, but believe me when I say you’ll finish them much, much quicker! Bon appétit :)

As you can see, I’ve got myself a bunch of cute containers for storing my Peanut & Oat Cookies! I bought them at Smile concept store in Ljubljana and also used the voucher we received at the Beautiful Bloggers Meetup. I immediately fell in love with this apple print, isn’t it adorable? There are three different container sizes that come together in one package and you can also choose from other containers from the same line!

♥

I promised to keep you posted about my attempts to make cookies with cookie cutters from the recipe I posted two weeks ago. I am happy to announce that they were a great success! I just added two additional tablespoons of rice flour to the original recipe, otherwise I followed it to a t. After you take the dough out of the frige, take a handful of dough and roll it out between two pieces of parchment paper 0,5 cm thick. Take any shape of the cutters and start creating! Cover a baking tray with another piece of parchment paper and place the cookies 1–2 cm apart. Put into preheated oven on 170°C for around 15 minutes or less, the cookies are done when they get golden color.

Blueberry dip

In the next step I should obviously decorate them with frosting, but since I don’t like to use sugar that much and I couldn’t find a quick recipe for a gluten-free and sugar-free frosting, I decided to make some sort of a dip – let’s be honest, plain cookies can get quite annoying at one point. ;) I chose blueberries, partially because I have them in the freezer (I’m lucky enough that they grow in the forests nearby, I can eat them throughout the whole year!), partially because this is my favorite all year round fruit. You’ll need:

2 cups frozen blueberries  ♥ 2 tbsp water  ♥  8–10 drops of stevia / 2 tbsp coconut sugar

Mix the blueberries with two tablespoons of water and stevia or coconut sugar in a medium saucepan, Currently, I use the ste-zero stevia drops I found in Interspar, of course I had to get it because I haven’t seen it in any other shop in Slovenia so far, and I really like it.* Then bring to boil and leave it to cook for 10 minutes. Blend the blueberries with a hand blender and allow the sauce to cool slightly. Pour the dip in a cute bowl and serve along with some cookies!

*If you don’t like the taste of stevia, I would recommend you to use coconut sugar which has a yummy caramel taste!

The dip is both sweet and sour and perfectly complements the sweetness of the cookies. You can basically do the same with any kind of fruits. Just make sure you don’t eat this with your favorite white shirt because the blueberry pigment is insanely hard to remove! (Trust me, I did that mistake only once :D) And what is even better, you can use it as a jam the next day, it is definitely much healthier than the one you find in stores :) Take care ♥

Vesna

If you don’t eat wheat, it is sometimes hard to resist sweets and cookies, especially at this time of the year. This is why I made myself some gluten-free cookies the other day! They were not enough sweet for some, but I loved them anyway. This recipe couldn’t be more simple, you need only 8 ingredients and I assure you, they’re so much fun to make! They may not look as presentable as the ones on Pinterest, but are still worth a try ;) You’ll need:

250 g butter  ♥  3–4 tbsp honey  ♥  3 eggs  ♥  250 g rice flour  ♥  200 g buckwheat flour

2 tsp baking powder  ♥  3 tbsp roasted coconut flour  ♥  cinnamon  ♥  walnuts (optional)

Melt the butter and mix it with eggs and honey in a bowl. Add some cinnamon, then coconut, rice and buckwheat flour and mix thoroughly. If the dough is too soft or sticky, you can add some more rice flour, but let me just remind you that the dough should be a bit sticky – it will go in the fridge for 20 minutes and will harden in the meantime anyway. When the consistency is right, cover the dough with a cloth and put it in the fridge for around 20 minutes.

When you take it out, you can start with the best part! Cover the baking tray with parchment paper and start making balls. There should be around three centimeters between them as they will grow during baking. I stuck some walnuts in one half of the cookies. I was concerned it would be too much, but it turned out pretty well!

Put the baking tray in a preheated oven (170°C) for 15–20 minutes. The cookies are done when they get golden brown. Because there is no wheat in them, they tend to crumble at start, but when they cool down, they’re just fine.

Aren’t they cute? :D Probably the best cookies I made in years, I just have to try to cut out some shapes the next time, I’ll keep you posted if they turn out to be good :) And I’ll probably take them with me everywhere I go, you never know when you’ll start craving some sweets! :) Take care,

Vesna