oatmeal skillet cake-cookies

It’s Monday.  Ugh.  I know.

Butttttt.

I have cookies!!

And not just any cookies.  Cookies you cook in a skillet!  They’re sort of cookie-ish, sort of pancake-ish, and completely addicting.  It’s like the little love child of a pancake + an oatmeal cookie.

I have not even the slightest clue where I got the idea. 

I knew I wanted cookies.  I knew you wanted cookies.  And then I thought, let me throw these on my cast iron skillet.  I love my cast iron skillet.  So, why not give this a shot? 

The only slightly tricky step is finding the exact right temperature for cooking [er, baking?] these.

You want the cookies to cook for 4-6min per side turning to a deep, golden-brown but not burning.  You want them slightly soft to the touch, as they will firm up a bit while they cool.  The dough shouldn’t spread thin but stay nice + thick when you plop the dough in the pan.  After testing one, you’re golden.  And even if they burn, they’re still edible.  Trust me.

This batch makes 10-12.  I say 10-12, because I ate at least six as I was cooking them.  I seriously lost count of the exact amount this recipe yields.  Oops?

Eat these hot for breakfast.

Drizzled with maple syrup.

Slathered with peanut butter.

Topped with yogurt.

Topped with ice cream. 

You’re a creative bunch.  I know you’ll figure it out.

The inside is filled with buttery pecans and oozing with melted chocolate chips.

You can expect to see variations soon.  Definitely this week.  Promise.

Skillet cookies.  Who knew?

Print this!

Oatmeal Skillet Cake-Cookies

yields 10-12 cookies

• 3/4 cup rolled oats
• 1/2 cup oat flour
• 3 Tablespoons almond meal
• 1 large egg
• 2 Tablespoons unrefined coconut oil, melted
• 1/4 cup raw honey
• 1/3 cup chopped pecans
• 3 Tablespoons dark chocolate chips
• 1.5 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-2 teaspoon unrefined coconut oil [for cooking]

1. In a bowl, mix together all of the dry ingredients until combined.
2. In another bowl, whisk together the wet ingredients until smooth.  It’s best to melt coconut oil over low heat in a pot.
3. Heat a cast iron pan, skillet, or other pan over med-low heat and add 1-2t of oil.  You want enough oil to fully coat the pan.
4. While the pan is heating, stir the wet into the dry until just combined.  The batter should be thick enough that when you place it in the pan it doesn’t run, but spreads just slightly.  If it’s too thin, add 1T more oats at a time and mix.
5. Once the pan is fully heated [important to wait!], plop about 2T of the batter onto the pan.  I cooked 4 at a time in a 9” pan.  Leave enough space in between so you have room to flip them.
6. Cook for 4-6min until the bottoms are golden brown and then flip and cook for another 3-5min.  You may need to play with the heat to find the best temperature.  Test one cookie first to see if you need to raise or lower the temperature.
7. Test doneness by touching the top of the cookie and pressing down slightly.  You want there to be a small amount of movement to the middle when you press.
8. Place on a cooling rack, and they will firm up a bit more once cooled.
9. Repeat the cooking process with more dough, adding more oil to the pan after each batch if needed.

notes:  Use certified gluten free oats + oat flour, if needed.  You can make oat flour by grinding rolled oats, oat groats, or steal cut oats into a soft, fine flour.  You can make almond meal by grinding almonds into a soft flour [no hard pieces].  Almond flour [made with blanched almonds] can also be used.  Use another high heat oil [safflower/sunflower/ghee/etc] if you don’t have coconut oil. 

Mondays with cookies aren’t so bad…right?

Ashley

Pssst!  Our spinach has sprouted and I am way too excited about it!!

almond chocolate chia bites

Oh sweet.

My first food post this week and I bring you…

dirt?

Don’t worry.  The contents of this dirt-looking-food is actually cocoa powder, chia seed flour, medjool dates, and just a few other ingredients. 

This tasty little treat was inspired by Chia Brownie Bites from the Twin Cakes Bakery.  This was included in the ridiculous bag of swag from the blogger retreat this past weekend.

These bites are to die for, as I suspect are the rest of their creations.  The twins’ ingredient lists are always stellar and the love + care that go into their recipes are clearly evident.

Like little bites of fudgy, chocolaty, deliciousness.  I was addicted upon first bite.

While the ingredients are somewhat similar, my version are actually quite different in texture + flavor.  I was using the brownie bites as inspiration but not trying to replicate.  I’ve been experimenting with chia flour [ground chia seeds] and liking it more than ground flax.  It doesn’t leave the same strong, nutty flavor that flax tends to do.  It’s much easier to mask the light flavor of chia and requires less sweetener to taste sweet.

Or in this case no added sweetener, as the sweetness comes purely from dates.  They’re also packed with protein, fiber, and healthy fats [like omega 3’s, from the chia seeds].

Chia flour is one of the easiest to make.  All you do is grind chia seeds in a coffee grinder, spice grinder, magic bullet, or high speed blender until flour-like.  I’m not sure if it will work in a food processor.

Print this!

Almond Chocolate Chia Bites inspired by Chia Brownie Bites

gluten free, vegan // yields ~18-20 bites

• 1 cup chia flour
• 10 medjool dates
• 2.5 Tablespoons unrefined coconut oil, softened
• 6 Tablespoons unsweetened cocoa powder
• 1 Tablespoon chia seeds [optional]
• 2 Tablespoons unsweetened coconut [optional]
• 1/2 teaspoons vanilla extract
• 1/4 teaspoon + 1/8 teaspoon almond extract
• 1/4 teaspoon salt

1. Process the pitted dates in your large food processor until a ball forms and the pieces are well ground.
2. Add in your pre-ground chia flour, coconut oil, cocoa powder, almond extract, vanilla extract, and salt, and process until well combined.  About 20-30 seconds.
3. The mixture will look crumbly, but should easily form into a ball when you press it together with your hands.
4. If using, mix in extra chia seeds + coconut by hand.
5. Form dough into balls or bars and store in a sealed container in the fridge.

notes: If you don’t want there to be a crunchy texture, leave out the extra chia seeds + coconut.  If you don’t have or don’t like almond extract or need this 100% nut free, add 1/2-1t cinnamon instead.  Medjool dates work best as does coconut oil.  The cheapest place I have found to order chia seeds is on amazon.  I buy 3lbs at a time, which last quite awhile.

Sweet + chocolaty + totally snackable.

Enjoy!

Ashley

-- I posted 5 sets of photos trying on 5 different Warby Parker frames over on my facebook page.  Join in the fun telling me what you think.  The responses are cracking me up.  I am looking for something a little different than my “play it safe” style but am not sure I found it just yet.  You are allowed to order 5 at a time [for free!] to try on, and I may be ordering 5 more. :)