Bars and cookies, Vegan
I started making these for Jared to replace his favorite store bought (and sugar laden!) bar and they’re now a staple in the house. (Disclaimer: He was happy to do the…
This is just everything happy in a delicious cookie skillet! We threw it together with what we had one night, and we’ve made it 45927 times since!
I use the 8″ skillet from Lodge but I’ve also halved it and used the 6″. It works both ways. I do line the skills so I can pop it out, but you don’t need to if you don’t want and it’s well seasoned.
3T soft coconut oil or butter
6T honey or maple syrup
1 cup ground oats/oat flour
1/2 cup chocolate chips
4 “dollops” (about 1T each!) jam
4 “dollops” sunbutter
2T coconut oil
1T nut/seed butter
Start with the chocolate chips, and simply gently melt everything together stirring until smooth. Spoon it out onto parchment paper on a plate and fold the parchment over the top to stop it spreading. Leave in the freezer about 15 minutes or until it’s solid then use a sharp knife to chop it into chips! So easy!
If you’re starting with whole oats, grind them in a food processor or blender. Then mix the honey and oil together in a bowl. Whisk in the egg till it’s all mixed. Then stir in the oat flour and salt and when it’s an even batter, stir in the chocolate chips!
Spread the batter into the lined 8 inch skillet , dollop the jam and sunbutter on top alternating them around the cookie, then use a pointed end of a knife to swirl it around!
Bake 20-30 mins at 350F or until just firm to the touch (it won’t be firm on the swirls so find a bit that’s actual cookie). Eat hot with ice cream or cool and eat the next day – I actually prefer the next day, you?!
Last Friday night we had a Christmas dinner party with some of our dearest friends. I was volunteered for dessert duty and I wanted to take the opportunity to try…
Brownies are really a cake with extra sugar and not too much flour, to give a gooey centre and a crispy crust. You can use so many different ingredients to…