Vegan Flapjacks

These chewy, oaty snack bars are an English classic! With a buttery, caramel like flavour from the golden syrup they’re also incredibly versatile as you can use whatever mix-ins you desire. Here we’ve gone for a fruit, nut & seed flapjack but I’m also partial to a chocolate chip flapjack for a more dessert-y vibe. What are flapjacks? If you’re not from England, you might not have eaten a flapjack before. These are oat-based baked squares, usually made with melted butter, sugar and golden syrup. They ‘re delicious and simple like that but you can also add in so many other ingredients like nuts, seeds, dried fruit or chocolate chips. I think they’re pretty similar to a granola bar but I’d say the main difference is that flapjacks have the key ingredient of golden syrup, which gives them their characteristic flavour & chew. The name flapjack seems to have originated from the word ‘flap’ referring to a griddle cake/pancake because of the flipping motion used in cooking them. The ‘jack’ part is though to just be something that was added on to many English words (e.g. jackpot), or could refer to something small. (Reference). American flapjacks are pancakes, not oaty […]

The post Vegan Flapjacks appeared first on Izy Hossack – Top With Cinnamon.

These chewy, oaty snack bars are an English classic! With a buttery, caramel like flavour from the golden syrup they’re also incredibly versatile as you can use whatever mix-ins you desire. Here we’ve gone for a fruit, nut & seed flapjack but I’m also partial to a chocolate chip flapjack for a more dessert-y vibe.

What are flapjacks?

If you’re not from England, you might not have eaten a flapjack before. These are oat-based baked squares, usually made with melted butter, sugar and golden syrup. They ‘re delicious and simple like that but you can also add in so many other ingredients like nuts, seeds, dried fruit or chocolate chips. I think they’re pretty similar to a granola bar but I’d say the main difference is that flapjacks have the key ingredient of golden syrup, which gives them their characteristic flavour & chew.

The name flapjack seems to have originated from the word ‘flap’ referring to a griddle cake/pancake because of the flipping motion used in cooking them. The ‘jack’ part is though to just be something that was added on to many English words (e.g. jackpot), or could refer to something small. (Reference).

American flapjacks are pancakes, not oaty squares. Their name comes from the same root but after many years, ended up referring to a different food.

How long do flapjacks keep?

Flapjacks keep extremely well at room temperature – in an airtight container they should last for up to 2 weeks. There’s not really any need to keep them in the fridge, unless you prefer to eat them cold!

If you want to keep them for longer you can freeze them post-bake. Just pop them into a resealable sandwich bag and freeze for up to 2 months. Just let them defrost at room temp before eating.

Common flapjack issues

  1. Why did my flapjacks fall apart: You might also find that some recipes result in a crumbly flapjack which doesn’t hold together properly.
    • First of all: flapjacks will still be soft and crumbly when they’re HOT – so the problem could be that you haven’t let them cool!!
    • Another issue may be with the recipe if it doesn’t contain sufficient amounts of syrup or sugar which are the binders for flapjacks.
    • Another issue may be over or underbaking. If you overbake them, they’ll dry out and won’t have sufficient moisture to stay soft & gooey – if you notice that the texture of the baked flapjack seems dry, this is probably your issue. If you underbake them, the sugar/syrup won’t thicken enough in the oven to hold the mixture together – if you notice that the baked flapjacks seem gloopy and sticky (instead of firm and chewy), this is probably the issue (you can pop them back in the oven for 5-10 minutes to see if it helps).
  2. Why are my flapjacks too soft? Again this can be an issue with the recipe or with the bake time. If you underbake the flapjacks, the sugar & syrup won’t have cooked for long enough to create the thick ‘caramel’ required to hold the oats together.
  3. Why are my flapjacks stuck to the greaseproof paper?
    • Sometimes I find that different brands of baking paper stick more/less to baked goods so if you think this is your problem, try another brand. (For people in the UK: I generally find Sainsbury’s baking paper is a good all-rounder).
    • Sometimes the flapjack mixture will stick because of the golden syrup in the mixture seeping under the paper so an easy way to remove it is to warm the flapjacks up again – whilst they’re hot the sugar will be pliable so you should be able to peel away the paper much more easily. You can also grease the tin with vegan butter and dust with flour instead of using baking paper although I think this is more risky than using baking paper as there’s more potential for them to get stuck in the tin.

How to tell when flapjacks are done:

As always, baking times are only a suggestion due to differences in ovens/ingredients/weather/baking tins etc so the best way to tell if flapjacks are cooked are by visual cues. They edges of the flapjacks should be golden brown and the mixture should be bubbling. You may notice that they’re super soft straight from the oven, even when they’ve had enough time in the oven – this is because the sugar & syrup are still hot. Once the flapjacks cool down properly they’ll set and firm up. This is why it’s also a good idea to let the flapjacks cool before slicing so you can get nice clean cuts.

Ingredients for vegan flapjacks

Oats – there are 2 main types of oat for baking with, jumbo oats (a.k.a. old fashioned oats) which are chunkier flakes, and rolled oats (a.k.a. porridge oats) which are finer, smaller flakes. You can use either type or a combo here! Using jumbo oats will give you a chewier texture whereas the rolled oats create a more cohesive mix, leading to a softer more cookie-like texture. I sometimes like to do a combo of the 2, to get the best of both worlds.

Vegan block butter – I simply swapped the unsalted butter from my Aunt’s flapjack recipe for a vegan block butter. I’ve tested Naturli & Stork in this recipe and they both work well. Just avoid tub margarines as they can make the finished flapjack have a greasier texture.

Sugar – You might see different types of sugar used in all different recipes. This recipe is very forgiving so you can use a mixture of different sugars (or just one type) and it’ll still work great. I like to use a mixture of granulated sugar and light brown sugar but you can use caster sugar, dark brown sugar or even coconut sugar.

Golden syrup – I think this is essential for the specific flavour that flapjacks have. As it’s such a thick syrup it also helps to bind the oats together properly and gives the bars a chewy texture. If you have to make them without golden syrup, you’ll need to use a syrup which is quite thick instead (so maple syrup as a direct sub won’t work here) – something like brown rice syrup or corn syrup will work but won’t give the same flavour. If you consume runny honey (which technically isn’t vegan) you can use it here too – the flavour of the honey will come through in the final bake.

Flour – I use plain white flour for my flapjacks the majority of the time. These also work with wholemeal pastry flour or even rye flour. Because of the inclusion of flour, flapjacks aren’t usually gluten-free, however you can use a gluten-free flour blend (e.g. Doves farm) in this recipe. Just make sure your oats are GF too!

Dried fruit, Nuts, Seeds or Chocolate Chips – Add whichever mix-ins you fancy here. I like to stir most of them into the flapjack mixture and then reserve some to sprinkle on top. The exception here is chocolate chips which I prefer to *not* mix in and I *only* sprinkle on top – this is because if you try to stir them into the hot flapjack mixture, they’ll start to melt.

How to make vegan flapjacks

The process is very simple, it’s basically a melt & mix job:

  1. Melt together the vegan butter, golden syrup & sugars in a pot then stir in the oats and flour.
  2. Fold in most of your mix-ins and press the mixture into a 20cm (8-inch) square tin lined with a sling of baking paper.
  3. Press any remaining mix-ins on top and bake for 20-25 minutes until golden around the edges and bubbling.
  4. Allow to cool before slicing into squares.

Other vegan bakes:

Vegan Flapjacks

Vegan Flapjacks

Yield: 16 squares
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Easy, chewy vegan flapjacks made with oats, margarine, golden syrup and light brown sugar. You can add any mix-ins you want such as chocolate chips or dried fruits & nuts. Perfect as a snack or mid-morning treat.

Ingredients

  • 168g (3/4 cup) vegan block butter (I like Stork or Naturli)
  • 168g (3/4 cup) sugar (*see notes)
  • 2 tbsp golden syrup
  • 85g (2/3 cup) plain white flour (GF flour blends will work)
  • 225g (2 3/4 cups) oats (*see notes)
  • up to 200g (~1 cup) mix-ins of your choice: dried fruits, nuts, seeds, chocolate chips

Instructions

  1. Preheat the oven to 180C fan (350F fan) or 200C non-fan (400F non-fan). Line a 20cm (8-inch) square baking tin with baking paper.
  2. Place the vegan butter, sugar and golden syrup in a medium pot. Place on a medium heat on the stove and leave until the butter has melted, mixing every now and then.
  3. Remove from the heat and add in the flour and oats. Stir until there are no floury patches remaining and all the oats are well-coated.
  4. Add any 'mix ins' you want now (except chocolate chips as those will just melt), reserving a handful for the top for decoration, and stir together.
  5. Tip the contents of the pot into the lined tin and press down to form an even layer. You can sprinkle your reserved handful of additional 'mix-ins' or, if you're using chocolate chips, sprinkle them on now. Press them into the flapjack mixture.
  6. Bake for 20-25 minutes until bubbling with golden edges. They will seem very soft when they're hot so allow them to cool before slicing into 16 squares.
  7. Store in an airtight container for up to 2 weeks or wrap and freeze for up to 2 months.

Notes

*Type of Sugar: I like to use a mixture of 1/3 light brown sugar and 2/3 granulated sugar. You can also use dark brown sugar, coconut sugar, caster sugar. You can use one type or a mixture!

*Type of Oats: You can use either old fashioned (aka jumbo) oats here or porridge oats/rolled oats. The kind you use will alter the texture slightly - jumbo oats are thicker so will give you a chewier flapjack with more of a caramel-like texture. Rolled oats are finer so mix into the sugar more completely & will give you a more cohesive, softer texture. You can use one type or a mixture of the two!

Golden syrup: I think golden syrup is key to the flavour and chewy texture of the best flapjacks. However, I know it can be hard to come by in which case substituting honey will work fine (depending on whether you consume it or not, as a vegan). You can also use corn syrup or brown rice syrup, they just won't have the same flavour.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can see your beautiful creation & reshare in my stories!

The post Vegan Flapjacks appeared first on Izy Hossack - Top With Cinnamon.

Momofuku Milk Bar Crack Pie

Momofuku Milk Bar Crack Pie
Learn how to make the decadent Milk Bar Pie (Crack Pie) with an oatmeal cookie crust and sweet, gooey filling. It’s a pie everyone will love!
READ: Momofuku Milk Bar Crack Pie

A square photo of a crack pie with a slice cut in the pan in the bottom right side of the pie.

Momofuku Milk Bar Crack Pie

Learn how to make the decadent Milk Bar Pie (Crack Pie) with an oatmeal cookie crust and sweet, gooey filling. It's a pie everyone will love!

READ: Momofuku Milk Bar Crack Pie

Strawberry Cheesecake Bars (Vegan + GF)

The classic flavors of tangy cheesecake and fresh ripe strawberries marry together perfectly in these 10-ingredient, vegan, gluten-free bars! We were inspired to make a berry cheesecake bar for summer to highlight juicy, ripe berries, and these definit…

Strawberry Cheesecake Bars (Vegan + GF)

The classic flavors of tangy cheesecake and fresh ripe strawberries marry together perfectly in these 10-ingredient, vegan, gluten-free bars! We were inspired to make a berry cheesecake bar for summer to highlight juicy, ripe berries, and these definitely hit the spot! We went for a baked cheesecake in order to achieve that quintessential cheesecake flavor and texture. Did we mention they’re kinda perfect? Let us show you how it’s done!

Strawberry Cheesecake Bars (Vegan + GF) from Minimalist Baker →

The BEST Vegan Burger (GF, Soy-Free)

We’ve shared many veggie burgers over the years, but this one takes the burger, or the cake, or the burger cake! (Burger cake recipe idea, noted).
We examined all of our past recipes, tried to dissect the flavor of beef, and got very scientific about …

The BEST Vegan Burger (GF, Soy-Free)

We’ve shared many veggie burgers over the years, but this one takes the burger, or the cake, or the burger cake! (Burger cake recipe idea, noted).

We examined all of our past recipes, tried to dissect the flavor of beef, and got very scientific about this burger. We considered the texture, the flavor, the aroma, and the complexity of every ingredient added. If it wasn’t adding something special or amazing, we tossed it.

The BEST Vegan Burger (GF, Soy-Free) from Minimalist Baker →

Banana Oatmeal Pancakes

These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with…

A Couple Cooks – Recipes worth repeating.

These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with a healthy spin.

Banana oatmeal pancakes

Here at A Couple Cooks, we love pancakes that taste good and are full of nutrient-dense whole foods. Enter, these healthy banana oatmeal pancakes! They’re a mashup of our fan-favorite Oatmeal Pancakes and Banana Pancakes and man, are they delicious. We literally could not stop eating them (excuse me for stuffing my face…!). Even better: they’re made mainly of oats and bananas in a blender. That’s right: no all purpose flour at all! No one will believe the magic.

Why make these banana oatmeal pancakes?

Let’s get our unpopular opinion out there right now: most pancakes are an excuse to eat cake for breakfast. (Sorry!) But to be honest: a huge dose of sugar and refined flour in the morning doesn’t make us feel so great. The hearty, wholesome option? These banana oatmeal pancakes. What’s great about them?

  • They’re made mainly of oats: no flour. This makes them 100% whole grain and naturally gluten free pancakes. You’ll find they stick with you: they’re filling and make your stomach feel full, not ready for a sugar crash! It’s basically like eating a bowl of oatmeal.
  • They’re so easy to make! All you need is a blender and these pancakes come together in a breeze.
  • They’ve got amazing flavor. Take one bite, and you’ll be a believer. We promise!
Banana oatmeal pancakes

They’re easy to make: in a blender!

How to make pancakes easy? Simply whiz up everything in a blender and you’re ready to go! For some reason, using a blender seems easier than whisking everything together: maybe because there’s a little less mess? Then cook them up the same as a standard pancake.

The batter for these banana oatmeal pancakes is a slightly more delicate than a standard pancake since these oatmeal blender pancakes have no gluten. But they don’t require a lot of extra babying! It should feel essentially the same as a normal pancake when they’re on the griddle.

Variations on these banana oatmeal pancakes

Here are a few variations on these banana oatmeal pancakes:

  • Dairy free: Use almond milk instead of standard milk, and neutral oil instead of butter. Try vegan yogurt for the yogurt, or you can just add the same amount of non-dairy milk.
  • Vegan / plant based: Honestly, we’d recommend our Vegan Pancakes instead. But you can try using flax eggs in place of the egg! To learn more, go to How to make a flax egg.
Banana oatmeal pancakes

How to step up these banana oatmeal pancakes

We love serving these banana oatmeal pancakes with just a drizzle of maple syrup! Of course it’s essential to be light-handed on toppings for a healthy pancake recipe, or it kind of negates the purpose of being healthier in the first place, right? Here are a few fun ways to dress up your gluten free banana oatmeal pancakes, with a healthy spin:

Love banana flavor? Our Healthy Banana Muffins or Healthy Banana Bread use the same method! Or browse our favorite banana recipes.

More great pancakes recipes

Want more pancakes recipes? We’ve got ’em! Try our original oatmeal pancakes and more:

This banana oatmeal pancakes recipe is…

Vegetarian, gluten free, and dairy free. For vegan and plant-based, substitute a flax egg for the eggs.

Print

Banana Oatmeal Pancakes (Best Ever!)


  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: About 9 large or 12 small pancakes

Description

These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with a healthy spin. NOTE: Recipe updated 5/26/2021 to address reader comments. 


Ingredients

  • 2 cups Old Fashioned rolled oats
  • ¼ cup plain or vanilla yogurt (Greek or whole milk work)
  • 2 large eggs
  • ½ cup milk of choice
  • 2 tablespoons salted butter, melted (or neutral oil)
  • 2 tablespoons brown sugar (or maple syrup)
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup mashed bananas  (2 medium)

Instructions

  1. Place the oats, Greek yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms. 
  2. Mash the bananas, then stir them into the blender with a spatula. 
  3. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Add a few more tablespoons milk to the better until it is still thick but can pour out of the blender. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side. 
  4. Add another tablespoon or two to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
  • Category: Brunch
  • Method: Stovetop
  • Cuisine: American

Keywords: Banana Oatmeal Pancakes

Last updated: June 2021

A Couple Cooks - Recipes worth repeating.

Gluten Free Banana Bread

This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist…

A Couple Cooks – Recipes worth repeating.

This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.

Gluten free banana bread

Who needs AP flour, really? This one’s our favorite banana bread recipe…and there’s no flour to speak of. Just good old fashioned oats, bananas and a bit of magic. Try this golden brown Gluten Free Banana Bread recipe! It’s got just the right moist texture, nuanced sweetness, and pure banana flavor. There’s a crunchy sugar topping, too (yum). Whip it all up in a blender and wait while comfy, cozy aroma winds it’s way from the oven.

What you need for gluten free banana bread

For gluten free banana bread, there are three basic options for the flour component. Make it with oat flour, almond flour, or gluten free flour. Gluten free flour can have additives and gums, so we don’t generally use it in our recipes. Almond flour is delicious but send the calories through the roof. So we picked oats! You’ll use the same trick behind our Healthy Banana Muffins: blend them up until they form a natural flour. Here’s what you’ll need:

  • Old Fashioned rolled oats (not steel cut or instant oats)
  • Very ripe bananas
  • Sugar (or coconut sugar)
  • Baking soda, baking powder and salt
  • Eggs
  • Neutral oil
  • Honey
  • Vanilla and cinnamon
  • Turbinado sugar, for topping
Gluten free banana bread recipe

Tips for this banana bread recipe

This gluten free banana bread is a riff on some of our blender muffins and breads, but even better. We’ve tested it time upon time to get it just right! Here are a few things to keep in mind when you make it:

  • Use the ripest possible bananas. This is the cardinal rule of banana bread, and especially true with the gluten free variety. Don’t attempt this without brown bananas.
  • Mash and measure the bananas. You’ll use half in the blender, then stir in half so the batter gets a lumpy texture: just like normal banana bread!
  • Allow to come to room temp before cutting. This is important, since it doesn’t have gluten to hold it together.
  • Cut large slices. This also helps the bread stay together without gluten.

How to tell when it’s done

This banana bread gets dry when overbaked. How to know when it’s done? The top should be puffed and golden brown. When you insert a toothpick, it will come out mostly dry but with some crumbs still clinging to it. If you push it to a fully dry toothpick, the bread will be too dry. Trust us!

Gluten free banana bread

Gluten free banana bread mix-ins

You can add mix-ins to this gluten-free banana bread, but read this important note first. Adding anything to the texture of this banana bread can cause it to be less stable when sliced. If you do want to add mix-ins, chop them as small as possible. For example:

  • Try mini or small chocolate chips
  • Chop walnuts or pecans very small

More gluten free banana recipes

Love this gluten free quick bread concept? We’ve got lots of fun ways to vary it. Here are some more riffs on the idea:

Gluten free banana bread

This gluten free banana bread recipe is…

Vegetarian and gluten-free.

Print
Gluten free banana bread

Gluten Free Banana Bread


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices
  • Diet: Gluten Free

Description

This delicious gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.


Ingredients

  • 3 cups Old Fashioned rolled oats (do not use steel cut or instant oats)
  • 1 ½ cups mashed very ripe bananas (about 4 medium bananas)
  • ½ cup granulated sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 3 eggs (or flax eggs for vegan)
  • ½ cup neutral oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • Turbinado sugar or more granulated sugar, for topping

Instructions

  1. Preheat the oven to 375 degrees.  
  2. Grease an 8 or 9-inch bread pan with oil.
  3. Add the oats to a blender and blend until the oats are finely ground and resemble a flour. Add ¾ cup of the mashed bananas, the sugar, baking powder, baking soda, kosher salt, eggs, neutral oil, honey, vanilla, and cinnamon, stirring a bit with a spatula to incorporate the liquids a bit before you start. Blend until a smooth batter forms, stopping and scraping the bowl of the blender as necessary. Stir in the remaining ¾ cup bananas with a spatula so the batter comes to a lightly lumpy texture (like you’d expect in a good banana bread!). 
  4. Pour the batter into the prepared pan. Top with a sprinkle of turbinado sugar or more granulated sugar.
  5. Bake 50 to 55 minutes, until a toothpick comes out mostly clean but with some clinging crumbs (the exact timing depends on the size of pan and your oven). 
  6. Allow to cool in the pan until room temperature (this is important for the texture). Run a knife around the edges and invert. Slice into thick pieces and serve (because it’s 100% oats, thicker slices are better). Storage info: Stores for about 3 days at room temperature: keep it on a cutting board and cover with a towel. Or store refrigerated for 1 week, or freeze it in slices for up to 3 months.
  • Category: Baked Good
  • Method: Baked
  • Cuisine: Quick Bread

Keywords: Gluten free banana bread

A Couple Cooks - Recipes worth repeating.

Golden Milk Overnight Oats

If you love golden milk — the traditional Indian, Ayurveda-inspired beverage — you’ll love these overnight oats!
Rolled oats and chia seeds are infused with golden milk spices like turmeric and ginger and are naturally sweetened with maple syrup. The …

Golden Milk Overnight Oats

If you love golden milk — the traditional Indian, Ayurveda-inspired beverage — you’ll love these overnight oats!

Rolled oats and chia seeds are infused with golden milk spices like turmeric and ginger and are naturally sweetened with maple syrup. The perfect make-ahead breakfast or snack with just 7 ingredients & 1 jar (or bowl) required. Let us show you how it’s done!

What Are Overnight Oats?

Overnight oats are made by soaking rolled oats in liquid overnight.

Golden Milk Overnight Oats from Minimalist Baker →

Simple Strawberry Smoothie

You’re going to love this strawberry smoothie. This recipe is cold, creamy and satisfying, and the nutty strawberry flavor is truly crave-worthy. In their most basic form,…

The post Simple Strawberry Smoothie appeared first on Cookie and Kate.

simple strawberry smoothie recipe

You’re going to love this strawberry smoothie. This recipe is cold, creamy and satisfying, and the nutty strawberry flavor is truly crave-worthy.

In their most basic form, these strawberry smoothies require just four ingredients—frozen strawberries, frozen bananas, almond milk and almond butter.

This smoothie recipe tastes like a strawberry milkshake, and you can make it for breakfast! I’ll be sipping on these pink drinks all summer, and I hope the recipe becomes a staple in your home as well.

strawberry smoothie ingredients

If you ask me, smoothies should be super simple. I don’t want to pull a bunch of ingredients out of my fridge and pantry every morning just for a smoothie. I am not a morning person! Plus, these smoothies are easy to whip up in the afternoon or after dinner if you get a craving for a sweet treat.

You can change up the recipe by adding flax or oats for a nutrition boost, or a light drizzle of maple syrup to make them taste even more dessert-like. I’m plenty satisfied with the four-ingredient formula, though, and I think you will be, too!

Continue to the recipe...

The post Simple Strawberry Smoothie appeared first on Cookie and Kate.

Easy Flourless Granola Cookies

The concept for these cookies came to be when I was eating a bowl of granola and wished it was a cookie and wondered if combining the two was possible. After some experimenting, we were so excited to discover it is — and it’s SO delicious! If you’re lo…

Easy Flourless Granola Cookies

The concept for these cookies came to be when I was eating a bowl of granola and wished it was a cookie and wondered if combining the two was possible. After some experimenting, we were so excited to discover it is — and it’s SO delicious! If you’re looking for a more wholesome cookie with plenty of nutritious nuts and seeds, this is the one for you. Just 1 bowl and 10 ingredients required.

Easy Flourless Granola Cookies from Minimalist Baker →

Chocolate Peanut Butter Granola

No Bake Cookies are one of my all-time favorite cookies. If you’ve had one, you know they are super delicious. If you haven’t had one, you are for sure missing out. Think chocolate, peanut butter, and oats combined in one little cookie. YUM…

No Bake Cookies are one of my all-time favorite cookies. If you’ve had one, you know they are super delicious. If you haven’t had one, you are for sure missing out. Think chocolate, peanut butter, and oats combined in one little cookie. YUM! Well, this Chocolate Peanut Butter Granola reminds me of my favorite no…

The post Chocolate Peanut Butter Granola appeared first on Two Peas & Their Pod.