Yield: Makes 12-15 cookies
- 1 cup quick oats
- 3/4 cup whole wheat flour, spooned and leveled
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons cinnamon
- scant 1/2 teaspoon kosher salt
- 2 tablespoons butter, melted and cooled
- 1 teaspoon vanilla
- 1 large egg
- 1/2 cup honey
- about 1/2 to 3/4 cup dark chocolate chips, divided
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat.
- Pull out 2 medium bowls, one for dry ingredients, one for wet.
- In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- Melt the butter in the other bowl. You don’t have to melt it all the way, if there are a couple lumps it’s okay. Let cool slightly.
- Whisk in the vanilla, then the egg. Whisk in the honey.
- Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don’t overdo it).
- Save out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.
- Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.
- Use your hands to shape the dough into roughly 15 cookies (or 12 if you eat a lot of dough like me…)
- Place on the prepared baking sheet about 2 inches apart.
- Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges.
- Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies.
- Let cool on the pan for a few minutes before removing to a cooling rack.
- Drink with lots of milk!
1 tablespoon coconut flour
1 tablespoon cocoa
1/4 teaspoon baking soda
pinch of salt
1 egg (or vegan egg replacement)
1 tablespoon honey
1/2 vanilla pod, seeds removed or 1/2 teaspoon of vanilla essence
3 tablespoons coconut / almond milk
sprinkle of chocolate chips (optional)
- Place the dry ingredients to a microwave proof mug & combine well.
- Add the wet ingredients taking care to incorporate fully for a smooth mixture.
- Microwave on full power for 1 1/2 minutes. Take out & enjoy from the mug or empty into a bowl & start a mug cake party of your own.
- Nuts, peanut butter, ice cream, cashew cream all welcome.
This chocolate hazelnut mug cake is ready in 5 minutes from preparation to baked. It’s the perfect quick chocolate fix.
3 minPrep Time
2 minCook Time
5 minTotal Time
- 3 tablespoons AP flour
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1 1/2 tablespoon Justin’s chocolate hazelnut butter
- 1 tablespoon sugar
- 1 egg
- 1 tablespoon unsweetened applesauce
- 1 1/2 tablespoons vegetable oil
- 3 tablespoons milk
- Combine all ingredients in a large, greased mug and whisk together well with a fork.
- Microwave for 2-3 minutes until fully cooked.
- Top with whipped cream if desired.
Preparation Time: 10 minutes
1. In a saucepan, combine cocoa powder and virgin coconut oil. Melt on low heat, stirring continuously.
2. Add honey and stir for 1-2 minutes until combined.
3. Remove from heat. Let cool for 1-2 minutes.
4. Add in almonds.
5. Line an 8×8 glass dish with parchment paper. Pour chocolate mixture into the dish.
6. Put in the freezer for 30 minutes (or until hard).
7. Remove from the freezer, break into squares and enjoy!
8. Store in the fridge, otherwise chocolate bark will melt.
By Rebecca Maclary
Prep Time:7 minutes
Cook Time:45 minutes
2 Tbs flax meal
6 Tbs water
1 cup almond flour
½ cup coconut flour
½ cup tapioca flour
2 tsp baking soda
1 tsp sea salt (optional)
1 Tbs pumpkin pie spice
1 cup dates, pitted
2 cups canned pumpkin
1 tsp apple cider vinegar
¼ cup coconut oil (or butter, if you can do dairy)
½ (10 oz) bag frozen berries (optional)
¾ cup zucchini, grated
¾ cup sliced almonds or walnuts (optional)
paper muffin liners
Preheat oven to 350F.
Combine flax meal and water and set aside.
Combine dry ingredients, cinnamon and allspice in a large bowl and set aside.
By now, your flax meal and water mixture should have a gelatinous texture. Dump it into a food processor with the dates, pumpkin, cider vinegar and coconut oil. Process until dates are roughly chopped.
Fold the pumpkin mixture, the zucchini, nuts and berries into the dry ingredients.
Scoop in to a greased muffin tin. (I always use an ice cream scoop to do this, as it makes super quick work of it!)
These muffins are a great way to get some vegetables into kids without them knowing. Some people have even added cocoa powder successfully, or bananas…really, you can make substitutions in here however you like. Personally, I love chocolate-banana-zucchini muffins, but maybe I’m crazy. They’re great warm out of the oven with a bit of melted butter.
•3 ripe bananas, mashed
•1/3 c. applesauce
•2 c. oats
•3 Tbsp. milk
•1 tsp. vanilla
•1 tsp. cinnamon
•1/2 c. raisins or chocolate chips
•Preheat oven to 350 degrees.
•Combine all ingredients in a large mixing bowl and stir until well combined and the consistency of cookie dough.
•Place spoonfuls of mixture onto a greased cookie sheet and bake 15-20 minutes.
•Makes approximatly 20 cookies.