One Bowl Chai Chewy Cookies

One Bowl Chai Chewy Cookies

The kitchen is already a daunting environment to be in, especially when you throw scratch baking into the situation. Like many hobbies, baking is not suited for everyone, especially because there’s much less room for error as opposed to cooking.

For example, if you add a pinch more of baking soda than a recipe called for, everything you had dreamed of your dessert becoming may be thrown out the windows. Goodbye, dreams of finally becoming a professional patisserie today!

We’ve been there too and, honestly, we’re fed up with the smoking ovens, wasted flour and excessive hours now up in flames similar to the last attempt I made baking something I saw on Tik Tok. We’ve got some good news to share with you amateur bakers like ourselves out there! Here’s a quick, easy, fool-proof cookie recipe that I promise you and your friends begging for more of.

This recipe is:
Oil-free! The binding agent is the nut butter and the flax egg
Perfectly sweetened and flavored with a conglomeration of spices
Similar to cake, it has a dense, chewy texture that’s addictive!
The perfect comforting fall dessert during these uncertain times
Vegan and full of natural ingredients

INGREDIENTS

  • 1 cup GF oat flour (blended GF oats, I use Bob’s Red Mill)
  • 1/2 cup almond flour
  • 1/2 cup cashew butter (or nut butter of choice)
  • 1/4 cup maple syrup
  • 1 egg (or use a flax egg – mix 1 tbsp flax with 3 tbsp water, let it rest for 5 minutes before adding)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 tsp ground ginger
  • 1/2 tsp cardamom
  • White chocolate chips

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. Place oats in a blender and process until it has a flour-like texture
  3. In a large bowl, combine everything together until it’s a wet dough texture. Add in the chocolate chips last.
  4. Bake at 350 for 12 minutes. Enjoy!
Refined Sugar-free Trix Bars

Refined Sugar-free Trix Bars

These trix bars I made follow this booming trend of desserts that don’t skip out on creativity, nutrition, or color minus the sugar crash and integrating more fruits. When I’m heading out of the door or craving a sweet at the end of the night, these small bites are absolutely perfect satisfaction. They’re frozen like ice cream bars, quick to eat, and visually appeal to anyone who lays their eyes on them. Unlike sweets chalk full of fat and processed white sugar, fruits are basically nature’s candy and have been proven to lower the risk of diabetes, according to consistent research highlighted in TIME magazine.

Make these delectable bites for your kids, friends, or for your own personal sweet stash (like I tend to always have fully stocked). There’s more where this came from. Similar to other recipes I post on this blog, these trix bars can be tailored to whatever you please. Switch it up with blueberry and raspberry, kiwi and watermelon, or even mango and melon. Anything can be yours if you make it so.

TRIX BARS

INGREDIENTS

  • 2 frozen bananas
  • 1 cup of frozen or fresh strawberries
  • 1/4 cup shredded coconut
  • 1 cup pitted dates
  • 1/8 cup coconut oil
  • 1/4 cup pepitas

DIRECTIONS

  1. Process all ingredients except the fruits in a food processor until it forms a dough-like consistency
  2. Take the dough out of the food processor and flatten it into a square dish (I used a loaf pan because that’s all I have but a square pan would work better here)
  3. Put the bottom layer into the fridge. This will be your crust
  4. Blend the frozen bananas in a high-powered blender until it appears like ice cream
  5. Blend the strawberries until they are softened
  6. Pour the banana ice cream first onto the date crust then the strawberry mixture after
  7. With a chopstick or knife, swirl it to mimic the look of trix yogurt.
  8. Place into the freezer and enjoy tomorrow!