After yet another day of painting the bedroom we decided to go on a winters hike. We live close to lake Ontario so decided to venture down and see what -30 Celsius does to water! The wind was sharp and bitter nipping at our fingers and toes. We didn’t last long (40 minutes at best) just long enough to snap some images for the blog. Back home to where a nice warm cup of tea could be had with some nice warm baked cookies.
It’s a weird and sometime scary feeling when you are standing on a 10ft high mound of solid ice when you know the lake is right below. When summer approaches we would have been under water!
This is what -30 Celsius does to Lake Ontario. Now onto those warm baked cookies!
- Cookie Recipe
- 1 Cup dates, packed and pitted (soaked in warm water for 10 minutes, then drained)
- 1 Medium ripe banana
- 1 tablespoon vanilla extract
- 3 tablespoon natural peanut butter
- 1 Cup almond meal
- 1 Cup rolled oats
- ¼ Cup peanut butter chips
- ¼ Cup dairy free semisweet chocolate chips
- Peanut Butter Chip Recipe
- 3 tablespoon natural peanut butter
- 2 tablespoons icing sugar
- 1 tablespoon melted coconut oil
- Instructions for peanut butter chips.
- Mix all three ingredients together in a bowl.
- Place in piping bag and pipe onto parchment paper. If you don't have a piping bag a ziploc bag can be used, just snip the corner of the bag.
- Place in freezer. These peanut butter chips have to stay in freezer until using for baking.
- Instructions for cookies
- Add dates to a food processor and pulse until small bits remain.
- Add banana and peanut butter and mix again until combined, scraping down the sides as needed.
- Next add the almond meal and rolled oats and pulse until a loose dough is formed. It will be kind of wet and sticky.
- Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few Tbsp of almond meal and/or oats and stir.
- Add in chocolate and peanut butter chips, then chill dough for 10 minutes and preheat oven to 350 degrees F.
- Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment-lined baking sheet. They won’t expand so pack them closer together.
- Place 1 peanut butter chip in top of cookie
- Bake for 15-18 minutes or until golden brown and somewhat firm to the touch.
- Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool.
- Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.
Cookie dough in food processor and transfer to bowl.
My husband Philip always likes a chocolate chip cookie but are always filled with sugar and preservatives, this is a perfect way to make healthy natural sugar snacks!
Everyone knows peanut butter and chocolate go hand in hand, these ooey gooey cookies are so delicious.
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