Happy ‘What I Ate Wednesday’ everyone! Welcome to Oatmeal With A Fork!
I love these buckwheat bakes from Edible Perspective….
I like to mix raw almond butter, maple syrup, water, vanilla, and a bit of stevia to drizzle over the top….makes for a delicious breakfast!
Ever since discovering roasted chickpeas, I’ve been obsessed with them! I’ve playing around with different flavor combinations….
…if you haven’t tried these, you must! These make a great, healthy snack and a yummy topping for salads. The bowl on the left is filled with hummus-flavored chickpeas and its sweet counterpart on the right is a combination of maple syrup, almond butter, and spices.
Another snack I absolutely adore is popcorn!
My Skinny Girl Maple Caramel Corn is the perfect healthy alternative to the fat and sugar-laden Cracker Jack-types out there. It’s crunchy and lightly sweetened with a touch of vanilla.
And of course, if none of these please you, there’s always PUMPKIN FUDGE!
Hahaha…I’m starting to feel like this guy, only with my fudge….
…hopefully you guys aren’t tired of seeing it!
While the holidays are typically a time of indulging, you can trust that Oatmeal With A Fork will remain a haven for you to find the healthiest holiday recipes possible! I work very hard to create healthy treats and meals that won’t be skimping on taste. This cookie recipe is a prime example! If you click the link, you’ll see some embarrassing first post pictures from a few months back…it’s amazing what a few photography lessons can do for someone!
VEGAN TRIPLE CHOCOLATE CHUNK COOKIES
Veganized this recipe
2 T. coconut oil, semi-solid (put it in the fridge for about 15 minutes for this effect)
2 T. grapeseed oil
2 1/2 T. plain yogurt (such as those made from coconut or almond)
1/4 c. coconut sugar
1/4 c. turbinado sugar
1/16 t. powdered stevia extract
1 chia egg (1 T. chia seeds + 4 T. water)
1 t. vanilla
1/2 c. whole wheat pastry flour (can substitute 1/4 c. ground oats (measure oats 1st) for 1/4 c. pastry flour)***
1/2 c. whole wheat flour***
1/4 c. cocoa powder
1/4 t. salt
1/2 t. baking powder
1/2 c. dark chocolate (or a combination or dark and white, which is my favorite!), chopped from a bar**
**It is essential to taste to use chopped chocolate! Using chocolate chips do NOT yield the same result. I believe this is due to the fact that chopped chocolate melts a bit into the cookie as it bakes. The white chocolate does NOT need to be from a bar, but you should still chop the chunks.
***If gluten intolerant, try substituting 1 c. of gluten-free flour such as the one in this post or your own favorite brand.
Preheat oven to 350 degrees. Make the chia egg and set aside. With a mixer, cream coconut oil, grapeseed oil, sugars, and yogurt until combined evenly (about 2-3 minutes). Add in the chia egg and vanilla. Beat another minute or so until incorporated. In a separate bowl, mix the flours, cocoa, salt, and baking powder. Add the dry mix to the oil/sugar mix. Beat all until combined. Stir in the chopped chocolate. Take a couple of tablespoons of dough into your hands and create a cookie shape. Repeat this procedure until all of the dough is gone. Set the cookies on the bottom rack of the oven and bake for 6 minutes. Remove cookies, rotate the baking sheet 180 degrees, and set it on the top rack to bake for another 5 minutes. Remove pan and place cookies onto a rack to cool.
These are so chocolatey with a crisp outside with a gooey center…this is what cookies are supposed to taste like!
What is your favorite snack?
What do you indulge in the most during the holidays?
I eat a looooooooot of candy canes! I also love stuffing at Thanksgiving….probably more than the turkey.