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Fudgey Avocado Chocolate Chip Cookies

February 7, 2022 by chrissy@mythankfultable.com

I don’t think there is anything prettier and more rewarding than cutting into the perfectly ripe avocado. That creamy flesh, with a buttery texture and full of good things for our bodies. The avocado is complete in and of itself. I will eat an avocado sliced up, on toast, mashed into guacamole, in salad, on tacos, the possibilities are endless.

Finding the avocado at it’s perfect ripeness is that daily dance of checking to see- too firm, just soft enough? Then there is the occasional over ripe one I’ll try to make work, but an avocado is not like a banana. There’s no magical bread to make with the over ripe avocados. In my home, avocados rarely last long enough to be over ripe. So for me, it is a worth while weekly produce purchase.

Now, add some coconut sugar, some dark cocoa powder, and turn these beauties into cookie dough? Why not! If you are looking for an indulgent cookie that isn’t guilt laden. (Though truthfully, I am not looking at cookies like that ever at this point in my life…I am almost 50. Eat the darn cookie). Here we have an example of a healthier version, with no refined sugar, gluten free, oil free, and vegan. (I know there are vegan chocolate chips available at a lot of grocery stores at this point, which is great).

This cookie dough comes together quickly in the food processor, and it is dense, and fudge like. If you choose to make the cookies without the chips, they turn out as little brownie scoops. YUM

Because these cookies don’t spread much, slightly dampen your hand and give each of them a little pat to flatten. Ten to twelve minutes later, you have a delicious and mostly healthy treat!

I’ll be the first to admit that not many of my recipes fall into this category, so I am pleased to start incorporating healthier options for people in my life, and for me as well!

I hope you enjoy this recipe, and as always, I thank you for coming to the table!

Love,

Chrissy

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Fudgey Avocado Chocolate Chip Cookies

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These tasty, vegan, flourless, gluten free, oil-free, refined sugar free cookies are NOT flavor free! Tender little bites of chocolatey goodness let you have a treat without feeling guilty. Original recipe from www.veggiekins.com

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 Cup Avocado (ripe but not over ripe)

3/4 Cup Coconut Sugar

3/4 Cup Dark Cocoa Powder

2 Tsp Baking Powder

1/2 Cup Chocolate Chips

1 Tsp Salt

Instructions

Preheat oven to 350*
Line a baking sheet with parchment paper.
Scoop avocado from skin and give a rough chop.
Using a food processor, pulse coconut sugar to remove any chunks.
Add avocado to coconut sugar and process until combined.
In a separate bowl, whisk together coconut, baking powder, and salt until combined.
Transfer avocado mixture to the bowl with dry ingredients fold to combine.
Add in chocolate chips if you are using them.
Your dough will look a little wetter than usual cookie dough. Use a cookie scoop to place dough in scoops on parchment lined baking sheet.
Using damp hands, pat down each cookie mound slightly- cookies will not flatten on their own.
Bake cookies at 350* for 10-12 minutes. Tops of cookies and edges will look slightly cooked.
Allow cookies to cool on baking sheet.

Cookies will be soft and store in an air tight container for a few days- they won’t last that long!

Step Away from the Cheez-its and make yourself this Coconut Quinoa…

March 18, 2020 by chrissy@mythankfultable.com

Hello from the world different than it was when we rang it in. I saw a funny post today that said, “I didn’t intend to give up this much for Lent.” Which, was the humor I needed after the last week.

We are officially home from school, and I have thrown myself into a tailspin of bleaching and organizing and sorting. I haven’t been a good sleeper ever, and this hasn’t helped. For some reason controlling the list of crap I need to do in my house is helping. Only the people I love know how long my list is…and the fact that its typed out. Because, yeah… I don’t know. I’ve embraced my nerdness. Love it or leave it.

Now, in the light of all that is going on in the world I am very aware that I am blessed. I have a career where I am home, can still work, and do my part of social distancing. At this moment we are healthy, and if I can keep us this way and prevent us from causing harm to others, that’s the goal. I get that I am fortunate. I do. Wholeheartedly.

That said, I have kind of broken up with Weight Watchers. I have beenhosting a food-party that calls for every processed cheez-product-and-salt-carbs- chocolate-ice-cream-peanut-butter-standing-in-the-kitchen-alone-zone. I haven’t enjoyed bread for real in months. Game on. I baked bread last night and stood there with my children, real salted butter and real homemade strawberry jam and we had a party. I have eaten processed packaged cookies while making a puzzle. We have ordered take out unlike ever before.

I am essentially the swipe right of online dating with food.

However, we are in the “this is going to be for awhile” part of this process. We are five days in. This can not be my new lifestyle. I have worked too hard to eat my way through anxiety and grief. No matter how precious the Cheez its are in my world. (Think Gollum. That’s how I treat that big red box).

I am for using what I have on hand. I am for not wasting the food in my refrigerator. I want to be the culinary project runway and “make it work.” So when I saw a recipe for a creamy coconut quinoa on @kristydenney’s instagram story…I snapped that screenshot as fast as my fingers could.

The idea of quinoa being slowly cooked in coconut milk, with a hint of cinnamon sounded amazing. I changed up the recipe a bit to include shredded coconut, and almond milk. It’s a fairly simple recipe to follow. Similar to steel cut oats, but changed up. I feel like many of my readers may have half a container of quinoa around, so go ahead and grab it and make yourself a comforting breakfast that isn’t processed or fake cheese orange. (Wait, what…you don’t eat snack food for breakfast when you are stressed? Gold star for you…).

This recipe requires you to bring the coconut milk, water, and almond milk to a simmer with coconut, vanilla, and cinnamon, then slowly cook the quinoa. I added a little more almond milk because I didn’t want a crunchy texture…but you can cook it as you like.

Literally the options here are endless. I threw some more coconut and frozen blueberries on mine. Bananas, berries, maple syrup, peanut butter, nuts, more almond milk, whatever makes your heart happy here…go for it. Because, we need a little comfort today. We also need to nourish our hearts and souls and bodies.

Truthfully, most of last week I didn’t cook. Thursday night when we were told we were not going back to school I think my heart broke. As teachers we love our kids. We love our jobs. We love the routine of life as we know it. For some of us we extend our momma hearts to the students who need a momma’s heart. And now…everything looks different.

For a person who finds solace in cooking and feeding others, my heart kind of said, “why bother?”

But, my heart and your heart are resilient. And our kitchens need someone to create in it. Because we have people to feed, and will feed more and soon…because we live with hope, not despair.

My family, I am sending you so much love right now. I am sending you health and comfort, joy in seclusion, and a sense of wonder. I am sending you nourishment for your bodies, and hopefully, your hearts.

Put down the cheez its. They will be waiting for you later. I promise.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Much love,

Chrissy

Click below for printable recipe.

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Creamy Coconut Quinoa

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Creamy coconut quinoa to serve as a base for a breakfast bowl or to eat on its own!

Author: chrissy@mythankfultable.com modified from Kristy Denney’s recipe

Ingredients

Scale

1 Cup uncooked quinoa (I used tricolor because it is what I had on hand) rinse if necessary
13.5 ounce unsweetened Coconut Milk
1/4–1/3 Cup of Water
1/4–1/3 Cup of unsweetened Almond milk (I use the almond cashew blend because its what was in my refrigerator)
1 heaping teaspoon Cinnamon
1 1/2 teaspoon Vanilla Extract
1/4 Cup shredded unsweetened coconut

Instructions

In a saucepan, combine coconut milk, water, cinnamon, and vanilla extract together and bring to a boil.
Reduce liquid to a simmer and add quinoa. Stir to combine, and lower heat to simmer.
Add almond milk and shredded coconut and cook until liquid is absorbed. I stirred frequently but not like you would with risotto.
(In Kristy’s recipe here is where she added collagen peptides…I did not)
Scoop into a bowl and top with whatever your heart desires.
Give yourself a hug from me.

Vegan Pumpkin Oat Bars with Dark Chocolate Chips

October 10, 2017 by chrissy@mythankfultable.com

Pumpkin Mixture

I am not sure why on the weekend my body feels the innate need to rise before the sun like it does on the work week, but I’m telling you, it is not of my own volition. Oh for the days where my body could sleep for hours, with my mom starting the vacuum at ten am because no one should still be asleep at ten am.

When my children were babies, they too, were early risers. Many day held the five am coffee and playing with the quiet toys, or watching of the cartoons with the volume low in the dark hours of dawn while praying for the energy to get to lunch.

Now, if I let them, and I do, because I am that mom, they sleep. One rises before the other, but they do, finally, more than a decade later, sleep. So I find myself with my coffee, my to do list, and this recipe to blog.

While I did go meat free for two years, I have never delved into the Vegan world. I am intrigued by it. I feel I would benefit from it, I know people who are vegan and are not deprived in any way. They eat amazing, Whole Foods. They fill their bodies with all things healthy and right in the world. And they still have desserts!

So here I am, finding myself trying out vegan recipes and learning…They are actually pretty wonderful.

OK, there is a different expectation when it comes to a vegan recipe. As in, no egg, no butter, no…but WAIT! Why am I focusing on the NO part?

Let’s focus on the YES! As in Hello Pumpkin Bars of goodness! This recipe asked two things of me: 1. To make my own gluten free oat flour. (you’ve got this) and 2. To anticipate vegan as being not less-than. It is actually less work, grinding oats included to bang out this recipe than many of my other dairy infused and sugar-ladened ones. Anticipating a great turn out…I was up for it!

This recipe bakes up like a traditional bar cookie, sweetened with a little brown sugar and applesauce, pumpkin puree, and a load of spices. It marries the fall of pumpkin, and lightens the guilt of this season of indulgences; you know the September fair through New Year’s resolution season. I grabbed half of a bar last night and felt 0% guilt. It satisfies the sweet tooth without being over the top.

Ok, I did put in a lot more chocolate chips than the original recipe called for. I’m sorry. It had to be done. Truthfully, you can half the chocolate and it will be delicious.

Vegan Gluten-Free Pumpkin Oat Bars with Dark Chocolate Chips

In a world where as a mom, and a single mom, and a working mom, I need to feel good about what I feed my kids. I really liked that these were a healthy snack, and that I am learning new things. Like how can I make more of these types of recipes? So keep an eye out. I’m into it.

Back to making my own oat flour. I know, the Little Red Hen sings out to me. “Who will help me grind the wheat?” This process took all of one minute tops. I scooped gluten-free oats into a processor, and pulsed the button. Come on. I take longer to pick out my coffee at Starbucks. Zoom Zoom, oat flour. Which, was pretty empowering. I made flour. Go me.

I love that it is healthier than anything else I have posted on this blog, I love that I can sneak a corner and not feel like I have wrecked my day, I love that it is pumpkin and spicy and it is delicious.

Did I mention it is delicious? As in, you don’t really feel like you need to say, “It’s vegan” in a hushed voice?

The true test, I brought them into work. They know everything they say is weighed in the final post, so I asked, and the result? Empty pan. And on a Breakfast Friday, when there are bagels and Danish pastries and donuts present. So, I say yay. The crowds approve.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Vegan Pumpkin Oat Bars with Dark Chocolate Chips

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A delicious healthy vegan, gluten-free pumpkin oat bar with dark chocolate chips! This recipe was originally from www.ambitiouskitchen.com changes to the recipe were by me.

Author: chrissy@mythankfultable.com

Ingredients

Scale

3 Cups Gluten-Free Oats – pulsed into flour using food processor, Nutri-bullet, etc
1 Tbsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt
1 Tablespoon Cinnamon
24 Grates-2 Tsp Fresh Ground Nutmeg
1/2 Tsp Ground Cloves
1 can of Pumpkin Puree (not Pumpkin Pie Filling)
3/4 C applesauce of choice (I used Granny Smith unsweetened)
1 Tablespoon Vanilla Extract
3/4 Cup Dark Brown Sugar
1 1/2 Tablespoon Olive Oil
1 package Vegan Dark Chocolate Chips (check ingredient list- some grocery store brands are in fact vegan)

Instructions

Preheat oven to 350*
Make your oat flour by taking the three cups of gluten free oats in a processor/nutribullet/blender and pulse until fine flour occurs. This is not a long process!
Whisk in Baking Powder, Baking Soda, Salt, Spices and set aside.
In a separate bowl combine Pumpkin, Apple Sauce, Vanilla Extract, Olive Oil, and Brown Sugar until combined.
Slowly add dry ingredients to pumpkin mixture.
Fold in Dark Chocolate Chips.
Line a 8×11 rectangular pan with parchment paper.
Smooth batter into pan, reaching the batter to the edges.
Bake in a 350* for approximately 20 minutes. These bars cook up quickly. A tester should come out clean or with a few clinging crumbs.
Cut into bars. Bars will keep for a few days in a sealed container, or will refrigerate/freeze.