Category: Desserts

Chewy Holiday Oatmeal Cookie. Vegan and Gluten Free

Chewy Holiday Oatmeal Cookie

Since discovering this oatmeal cookie recipe I have made it, recreated it, and made it time and time again mostly for selfish reasons so that I could always have oatmeal cookies around the house and partly because the recipe is perfect and should be shared with everyone. There is something so soul searchingly comforting about oatmeal cookies around the Holidays. This cookie recipe is gluten free, vegan, and chewy. Say that again? Yes, gluten free, vegan, AND chewy. Hoorah! Folks, finding a a chewy oatmeal cookie that’s not packed with brown sugar and egg is rare to come by. So Happy Holidays to you and be sure to make this one for all your loved ones this week.

 

Chewy Holiday Oatmeal Cookie

 

This cookie was inspired by the Texanerin’s original “The Best Gluten Free Oatmeal Cookie” recipe. I have searched high and low for inspiration to the perfectly soft and chewy oatmeal cookie, and I found it. This one I added coconut sugar, cardamom, orange and vanilla, cranberries, and it’s vegan. It’s Christmas in a cookie.

 

Chewy Holiday Oatmeal Cookie

 

Aruyveda teaches that the winter season is characterized by feeling grounded, slow movement, cold weather, increased moisture like snow or rain and these qualities represent kapha or vata dosha (two of the three functional energies in nature that are found in body and mind). The doshas are like a blueprint for the human experience – providing information about physical and mental processes. Pitta being the third. In aruyvedic medicine, it is said that we have characteristics of all three doshas but have more qualities of two that ideally balance one another. Our daily routine, sleep, diet, the seasons and much more all have an effect on kapha, vata, or pitta alike that then give profound insight into our daily mental, emotional, and physical experience.

I find Eastern medicine to be fascinating. How it relates to our gut, diet, cravings, and nutrition is even more fascinating. Winter is the season where our digestive fire is the strongest. It seems intuitive that the winter requires more fuel to stay warm and healthy. At least it is for me. This time of year I crave all things comfort – from soups, to stews, to root vegetables, mostly cooked foods, potatoes, warming spices like cinnamon, cardamom, nutmeg and ginger, and oatmeal cookies. These foods and the nutritional value they hold actually better support our digestion in the winter months. Certain foods are characteristic to each dosha and can support the balance or in turn, the imbalance of each.

It just so happens that orange is actually a fruit to favor in the winter. I added vanilla and orange because I love those two paired with cranberries, but it’s pretty cool how those cravings can actually be associated to a greater meaning of health and mindfulness.

 

Chewy Holiday Oatmeal Cookie

 

I hope you can enjoy this recipe even more now knowing that you are supporting your body. I have said this before, and I am going to say it again, “You can literally have your cake and eat it too” with this one. Don’t you just love when that happens?

 

Yields 16 Cookies

Chewy Holiday Oatmeal Cookie

5 minPrep Time

12 minCook Time

17 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2.5 cups gluten free oats (not instant oats)
  • 1 cup brown rice flour
  • 1/3 cup almond meal
  • 2 Tablespoons tapioca flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 3 teaspoons cardamom spice
  • 3/4 cup unrefined coconut oil
  • 1 1/3 cup coconut sugar
  • 2 Tablespoons ground chia seed + 4 Tablespoons water
  • 4 drops Orange Bliss DoTerra oil or 2 Tablespoons vanilla extract with zest from one orange
  • 1/2 cup choice of nuts (I used macadamia nuts)
  • 1/2 cup dried, unsweetened cranberries

Instructions

  1. Preheat oven to 350 degrees F
  2. Combine ground chia seed and water in small bowl and let coagulate
  3. In a large mixing bowl, combine the rest of the ingredients stirring well with a wooden spoon or using a mixer with paddle attachment
  4. Add ground chia seed mixture and mix well until fully incorporated into dough
  5. Bake at 350 degrees for 12 minutes or until the kitchen smells like Christmas
  6. Remove from oven and let cool completely. *These will set more as they cool and become nice and chewy.
Cuisine: Cookie Recipe |

Notes

Store in an airtight container from up to five days for best quality or freeze for up to two weeks... if they last that long.

7.6.4
20
https://homecooked.love/chewy-holiday-oatmeal-cookie/
ESHA Logo
Calories
551 cal
Fat
17 g
Carbs
88 g
Protein
17 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Almond Butter Reese’s Cups

Hey there fellow reese’s cup lover.

I feel pretty confident in saying that you are a reese’s cup lover if you clicked on this post or was drawn here by a few simple clicks down the rabbit hole of literal food porn that is the homecooked.love instagram feed. Either way, welcome. You have made a good decision today. So, give yourself a pat on the back.

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Timeless Strawberry-Basil and Rhubarb Pie

It’s that rhubarb again. This time featured with luscious strawberries and more strawberries and basil. I’m starting to find that rhubarb is kind of amazing. For its bitter raw flavor and snappy texture, when baked with just about anything, it is the perfect compliment. Especially, when that compliment is something sweet. My favorite.

 

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Like most of my recipes, this one was inspired by a fellow yogi and friend that I completed my 200 RYT training with and his love of rhubarb. I find that one of my biggest inspirations is recreating some of the most beloved recipes for others despite certain food allergens or other dietary preferences. My recipes are gluten free, sweetened with what mother nature gave us, and free of harmful radicals. See what I did there?

And lest you forget, no matter the circumstance, pie is always a must. I hope by now, there’s some glimmer of hope in your life that cookies, pie, brownies, you name it, may actually make there way back onto your plate. Just with a little more thought, a little more natural, and a little less weird stuff.

So my point.

 

cake

 

Yay.

This pie is super simple, sweet, and tart. The tones of ginger and cinnamon give it that warm comfort of fall with the unexpected but delightful hint of basil.

 

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If you are gluten intolerant or gluten is high on your list of avoiding, crust options are endless. You are not bound to Pillsbury roll outs any longer, however delicious they may be. Feel free to play with some bases. Maybe there is a really simple nut based crust you love. Go ahead and try that one and have an open face pie. I love seeing the vibrant red that pops and all the plump strawberries. If you are looking to do more of the lattice or braid work, “I wish you good fortune in the wars to come.” Ha, Game of Thrones nerd moment. Just kidding. Nothing should literally be a war in your kitchen. It’s all a learning experience, a place of growth, positive vibes, and health…

Seriously, though, if you are holding out on us and have a wonderful, malleable, friendly, gluten free crust that you can actually roll out, shape, cut, then literally braid or make a full lattice – please share. Just post a comment below with your recipe. After all, sharing is caring.

Here are a few links to some of my favorite gluten free crusts that are the perfect compliment to this strawberry-basil and rhubarb pie:

  • A simple blended nut crust, sweetened with dates and coconut from the Nourishing Gourmet and The Summer Berry Ice Cream Pie
  • This teff flour crust is my go to for any savory or sweet pie. I substitute the vegetable oil for homemade ghee or coconut oil depending on whether I want a vegan or dairy free crust and par-bake the crust for about 10-15 minutes before filling. From Bob’s Red Mill, Teff 5-Minute Pie Crust
  • This on is just about the only gluten free crust I have admittedly been able to create a lattice. It’s a hearty grain crust with that simple flaky crumb and nutty flavor, Ancient Grain Pie Crust

Happy Baking Friends.

Yields 8 servings

Timeless Strawberry-Basil and Rhubarb Pie

25 minPrep Time

1 hr, 20 Cook Time

1 hr, 45 Total Time

Save RecipeSave Recipe

Ingredients

  • 1.5 lbs. (about 3.5 cups) rhubarb stalk
  • 1 lb. strawberries (about 3.5 cups), hulled and halved
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon freshly ground ginger
  • 1/4 cup freshly chopped basil leaf or 2-3 drops Young Living Essential Oil
  • 1/4 teaspoon salt
  • juice of 1 lemon
  • 1 cup soaked Medjool Dates, pitted or 1/4 cup date syrup
  • 4 Tablespoons arrowroot powder, tapioca or cornstarch all work well
  • 1 egg yolk + 1 teaspoon water (crust wash)

Instructions

  1. Preheat oven to 400 degrees F
  2. Wash and chop the ends of the rhubarb then cut into 1/2" pieces
  3. Wash, hull and half the strawberries
  4. In a mixing bowl, combine the first 8 ingredients
  5. In a high speed blender, blend pitted and soaked dates until creamy. If you do not have a good blender then using about 1/4 cup date syrup works great. Just add more to taste if needed depending on preferred sweetness.
  6. Add date syrup to mixing bowl along with the 4 tablespoons arrowroot powder and combined
  7. Set aside
  8. When you are ready to fill your pie, make your favorite crust (par-bake according to crust instructions if needed) then place marinated pie filling into prepared crust
  9. Brush your pie crust topper (if you are using) with egg yolk and water mixture to allow a nice golden brown when baking
  10. Bake at 400 degrees F for 10 minutes then reduce oven to 350 degrees and continue baking until filling becomes thick, fragrant and crust starts to brown, about 1 hour to 1 hour and 10 minutes.
  11. If the edges of the crust start to brown too quickly or crust seems to be drying out, place a foil rim around the edges of the pie to protect the crust.
  12. Remove from oven once baked through and filling is set
  13. Let cool for one hour before serving
  14. You can serve with dairy free ice cream, coconut whipped cream or with a few simple fresh basil leaves.
  15. Enjoy
Cuisine: Dessert | Recipe Type: Pie

Notes

If there is any leftover, place in an airtight container in the refrigerator for up to one week... if it lasts that long.

7.6.4
14
https://homecooked.love/timeless-strawberry-basil-and-rhubarb-pie/
ESHA Logo
Calories
152 cal
Fat
1 g
Carbs
35 g
Protein
3 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Ancient Grain Pie Crust

You know the awesomely flaky roll out Pillsbury pie dough that is layered with buttery goodness? The dough that makes for the most perfect braids, lattices, and cut outs? That’s the pie dough I grew up with and for a good reason. Not only was it quick and turned out perfect every time, but it is just so delicious with any sweet or savory pie. This is not to say that my mother or my grandmother was in any way too lazy to make homemade pie crust. It was just the opposite. But when you are my grandmother cooking to feed around twenty to sometimes thirty Vernon’s in one sitting or whipping up dinner in a matter of thirty minutes like my mother, who wouldn’t turn to that fool proof, simple, and always delicious recipe or ingredient that works like a charm every time? To this day I compare every pie crust to that store bought dough. Another one of my childhood confessions, I was the one that picked the crust around the pies, eating the pretty crimped edges and leaving what looked like a crust-less pie for everyone else.

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Gluten Free, Vegan, Chewy Tahini Cardamom Cookies from the Homecooked with Love food blog

Chewy Tahini-Cardamom Cookies with Orange Zest

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Summertime Ginger-Rhubarb Cake

Gluten Free, Dairy Free,  Refined Sugar Free

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Seriously Decadent Avocado Brownies… yes, avocado.

Gluten Free, Vegan, Refined Sugar Free, Decadent

Avocado in my brownies!? Make no mistake, this recipe has avocado in it.

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