If you’re any type of ‘foodie’, then you’re most likely familiar with Foodgawker.
It’s basically where food bloggers or the like (myself included) post their latest and greatest creations, trying in a sense to ‘sell’ you on clicking over to their site.
Alluring descriptive terms such as ‘gluten-free’, ‘healthy’, ‘only five ingredients’, ‘under 30 minutes’ and ‘this recipe will make you a superhero’ abound.
In a similar vein as The Bachelor, we all want to be liked and chosen, praised and lauded for our amazingness.
Foodgawker was one of the first food spaces I came across when my interest in cooking was growing.
I remember not quite understanding that I was on one website and clicking over to actual food blogs, so I would have some 10-15 tabs open at one time, trying to keep track of all the deliciousness I wanted to make. If Pinterest existed at this time, I was totally unaware of it, so I had to write everything down.
One recipe that caught my attention was this one from Ezra Pound Cake, comically deemed ‘PMS Wranglers’ by the author.
Oats, peanut butter, and chocolate…what’s not to love?!
What I didn’t especially care for, however, was all the sugar and butter, so I set out to ‘healthify’ this winning treat.
My favorite part about this recipe, aside from only having about 100 calories per cookie, is the fact that I don’t need to clean my food processor to make it. 🙂
- 1/4 c. dairy-free milk
- 2 T. cocoa powder
- 2 T. maple syrup
- 1/4 c. peanut butter
- 1/2 t. vanilla extract
- 2 t. melted coconut oil
- 2/3 c. oats I use Country Choice Organic Quick Oats; be sure yours are GF, if necessary
- Over low heat, add the milk, cocoa powder, and sweetener to a small saucepan.
- Stir to combine and remove any lumps.
- Whisk in the peanut butter and vanilla until well combined and the mixture is smooth and thickens slightly.
- Remove the pan from the heat.
- Briefly stir in the oil until combined and then add in the oats until they are coated well. If your batter is still runny, add in an extra sprinkle of oats until it is 'cookie batter' consistency.
- Dollop the batter onto a wax paper-lined plate (I usually get about eight cookies).
- Freeze until cold and firm, and enjoy!
Nutrition facts are based on using unsweetened almond milk. WW points (new system): 3
Notes:
I like using my Homemade Coconut Milk in this recipe, as it adds a bit of natural sweetness and richness.
If you’re using an unsalted peanut butter, add in a bit of sea salt to taste.
If you have a runnier peanut butter, you may need an extra sprinkle of oats to thicken up the batter. I had to do this when using a runny hemp seed butter.
Keep these in the freezer for best results!
What attracts you to a recipe?
P.s. If you don’t see me around on Monday, say a little prayer for me, as our little boy is probably making his long-awaited appearance. 🙂
June says
June 19, 2015 at 5:41 pmI think the problem is worse since the redesign.I can read the blog (with some difficulty), but the response section is almost unreadable.
Is anyone else having difficulty? Do you plan to make changes or is there something I can do on my end?
Thank you…I enjoy your blog and don’t want to miss anything!
June says
June 13, 2015 at 8:24 pmThese look delicious, Lauren! The unhealthy version is something my sisters and I made as children. I love your healthier version!
I have an administrative question…hope that is okay. The print in the comments section is light and very difficult to read. Is there a way to adjust this?
Thank you!
Lauren says
June 14, 2015 at 7:08 pmThanks June! Sorry you’re having trouble! Has this been a recent issue (since the blog was redesigned?)?
mindy says
June 10, 2015 at 10:23 amare those mini-chocolate chips I see in the picture? They aren’t listed in the recipe.
Lauren says
June 11, 2015 at 6:05 pmYes, I just added them in for decoration. 🙂
Mike@TheIronYou says
June 8, 2015 at 6:01 amThat’s what I call a healthified dessert. Seriously legit!
Liz says
June 5, 2015 at 6:32 pmOh, I am SO excited for you! And I can’t wait to meet the newest addition to the Goslin clan! Babies!!! Ahh!! I am SURE that you are ALL besides yourselves waiting to welcome your newst member into the world, and that YOU are ready to have him OUT of your belly! LOL Keep us updated!
Lauren says
June 6, 2015 at 9:09 amThanks so much Liz! You always leave the sweetest comments. 🙂
vanessa says
June 5, 2015 at 6:14 amHello, could I use olive oil in this recipe?
Lauren says
June 5, 2015 at 7:37 amHmmm, the coconut oil helps them solidify a bit in the freezer, so I’m not sure. You can try though!
Nina says
June 5, 2015 at 5:40 amfirst off, I have to say I’m so excited to see a recipe that doesn’t require the blender! LOL…sadly within one year I broke my blender, food processor and baby bullet making all kinds of baby food, smoothies, bars, ets…. My husband finally surprised me with a nutri bullet the other day! (I’m trying to restrain from killing this one too…) SOOOOO….I can’t wait to make these!!! YUM 🙂
secondly, GOOD LUCK!!!! I know this is a very exciting time!! 🙂 Who knows..my little girl will probably be showing up around the same time 🙂 I pray that all goes well and you have a great delivery and your baby boy comes out healthy and perfect!
Lauren says
June 5, 2015 at 7:39 amHaha, thanks so much Nina! I hope everything goes well with you and your little girl also…p.s. I absolutely LOVE my Nutribullet, so hopefully you will too! 🙂
nina says
June 6, 2015 at 9:21 amThank you!!! 🙂
sarah says
June 5, 2015 at 5:18 amYou and the baby are in my thoughts and I hope everything is going well, and that you are feeling good and happy!
These look delicious , though your carrot cake cookies current are no1 on my to-make list.
Xxx
Lauren says
June 5, 2015 at 7:39 amThank you so much Sarah! I hope you enjoy the cookies if you make them. 🙂