Easy Oat & Ginger Cookies

The thing I love about these cookies is that they are true to name; they really are easy to make. They take 10 minutes to whip up and 15 to bake, using only a handful of ingredients. They are addicting too. I have, on more than one occasion, eaten an entire batch by myself (oops). These are quickly becoming my favorite cookie for the sole reason of how easy they are to make.

Another wonderful thing about these cookies is that many of the ingredients can be replaced. Use honey instead of maple syrup, or almond flour instead of buckwheat. I made these couple of times this summer with the original recipe (posted below). Recently, since it's fall, I switched it up a little and made these with pumpkin spice instead of ginger and clove (replace with the same amount). Both versions were equally as yummy and addicting.

adapted from Green Kitchen Stories

Ingredients:

4 tbsp coconut oil, room temperature
3 tbsp maple syrup
2 tbsp buckwheat flour
2/3 cup (plus some) rolled oats
2 tbsp coconut milk (or milk of your choice)
1 tsp ground ginger (scant)
a pinch ground clove (about 1/6 tsp)
a pinch vanilla extract (about 1/6 tsp)
a pinch salt (about 1/6 tsp)

Directions:

1. Preheat the oven to 350°F.
2. Stir together all the ingredients in a mixing bowl. 
3. Spoon up 10-12 pieces of dough onto a parchment paper covered baking sheet. Use the backside of a spoon (or your thumb) to flatten it out as thin as you can. They should be slightly larger than 2 inch wide. 
4. Bake for about 15-18 minutes. Until they get a  bit dark around the edges. 
5. Wait to cool before eating. This is hard, but SO worth it as they become crisp once they cool.

No-Bake Peanut Butter Cookies

Peanut Butter is another one of those staple foods in my diet. The problem I have with it though, is that once I start eating it, I can't stop. These cookies are full of peanut butter and also hard to stop eating once I start. These cookies are so easy to make (they are no-bake after all) and are a perfect bite-size treat. I found this recipe on Oh, Ladycakes. She has become one of my favorites lately, as all of her stuff is dairy-free and she has lots of desserts. I haven't made very many of her recipes yet, but I love looking at all of them and have added quite a few to my never-ending list of things to make.

The recipe calls for rolled oats, which you will process in a food processor. Don't use oat flour because you will want to keep the oats more coarse than a flour. Medjool dates can be found in the refrigerated section of the grocery store; if yours aren't fresh anymore, soak them for 15 minutes beforehand to soften them up.

Ingredients:

2 cups rolled oats
Pinch of fine sea salt
10 medjool dates
1/2 cup natural peanut butter
6 tbsp coconut milk (any nut milk works)

Directions:

1. In a food processor, blend the oats and sea salt into a fine meal.
2. Add the dates and peanut butter; blend for 30-45 seconds. 
3. Add the nut milk and pulse until just combined. 
4. Roll dough into small balls and place on a flat surface lined with wax paper. Press a fork into the tops like you would any peanut butter cookie, then freeze for 15 minutes to set. 

*Refrigerate cookies in an air tight container for up to two weeks. Cookies will keep in freezer for months.

Creamy Chocolate Shake

Sometimes I get this crazy chocolate shake craving. It's rare, but when it happens this is the perfect fix. Smooth, creamy, and chocolatey; this shake hits the spot every time.

The avocado is great in here because it makes it super creamy, but you can't taste it at all. If you don't have hemp protein powder, don't worry about it. I like to add it in for a little extra protein, but it's not necessary.

makes 1 large shake

Ingredients:

1/2 cup coconut milk
1/2 cup water
1/2 avocado
1 frozen banana OR 1 banana and 4 ice cubes
2 Tbsp hemp protein powder
1 Tbsp honey
1.5 Tbsp raw cacao powder

Directions:

1. Put all items in blender and blend until smooth.
2. Enjoy!