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
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. 🙂