Happy ‘What I Ate Wednesday’ everyone! Welcome to Oatmeal With A Fork!
A big thank you to Jenn for hosting our fun weekly link-up, and a Happy (belated) Thanksgiving to all the Canadians! This month we’re looking at healthy Halloween treats and snacks, and I have a delicious cookie recipe for you at the end of this post, but first, let’s look at a few snacks!
I like to mix raw almond butter, maple syrup, water, vanilla, and a bit of stevia to drizzle over the top….makes for a delicious breakfast!
Ever since discovering roasted chickpeas, I’ve been obsessed with them! I’ve playing around with different flavor combinations….
…if you haven’t tried these, you must! These make a great, healthy snack and a yummy topping for salads. The bowl on the left is filled with hummus-flavored chickpeas and its sweet counterpart on the right is a combination of maple syrup, almond butter, and spices.
Another snack I absolutely adore is popcorn!
My Skinny Girl Maple Caramel Corn is the perfect healthy alternative to the fat and sugar-laden Cracker Jack-types out there. It’s crunchy and lightly sweetened with a touch of vanilla.
And of course, if none of these please you, there’s always PUMPKIN FUDGE !
Hahaha…I’m starting to feel like this guy, only with my fudge….
…hopefully you guys aren’t tired of seeing it!
While the holidays are typically a time of indulging, you can trust that Oatmeal With A Fork will remain a haven for you to find the healthiest holiday recipes possible! I work very hard to create healthy treats and meals that won’t be skimping on taste. This cookie recipe is a prime example! If you click the link, you’ll see some embarrassing first post pictures from a few months back…it’s amazing what a few photography lessons can do for someone!
2 T. coconut oil, semi-solid (put it in the fridge for about 15 minutes for this effect)
2 T. grapeseed oil
2 1/2 T. plain yogurt (such as those made from coconut or almond)
1/4 c. coconut sugar
1/4 c. turbinado sugar
1/16 t. powdered stevia extract
1 chia egg (1 T. chia seeds + 4 T. water)
1 t. vanilla
1/2 c. whole wheat pastry flour (can substitute 1/4 c. ground oats (measure oats 1st) for 1/4 c. pastry flour)***
1/2 c. whole wheat flour***
1/4 c. cocoa powder
1/4 t. salt
1/2 t. baking powder
1/2 c. dark chocolate (or a combination or dark and white, which is my favorite!), chopped from a bar**
**It is essential to taste to use chopped chocolate! Using chocolate chips do NOT yield the same result. I believe this is due to the fact that chopped chocolate melts a bit into the cookie as it bakes. The white chocolate does NOT need to be from a bar, but you should still chop the chunks.
***If gluten intolerant, try substituting 1 c. of gluten-free flour such as the one in this post or your own favorite brand.
Preheat oven to 350 degrees. Make the chia egg and set aside. With a mixer, cream coconut oil, grapeseed oil, sugars, and yogurt until combined evenly (about 2-3 minutes). Add in the chia egg and vanilla. Beat another minute or so until incorporated. In a separate bowl, mix the flours, cocoa, salt, and baking powder. Add the dry mix to the oil/sugar mix. Beat all until combined. Stir in the chopped chocolate. Take a couple of tablespoons of dough into your hands and create a cookie shape. Repeat this procedure until all of the dough is gone. Set the cookies on the bottom rack of the oven and bake for 6 minutes. Remove cookies, rotate the baking sheet 180 degrees, and set it on the top rack to bake for another 5 minutes. Remove pan and place cookies onto a rack to cool.
These are so chocolatey with a crisp outside with a gooey center…this is what cookies are supposed to taste like!
What is your favorite snack?
What do you indulge in the most during the holidays?
I eat a looooooooot of candy canes! I also love stuffing at Thanksgiving….probably more than the turkey.