These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Using almond flour makes them gluten free and extra delicious! They’re tender and buttery with a pop of sweetness in the center. Make these irresistible cookies for any special occasion, or just because.

This thumbprint cookie recipe is honestly so easy to make. You don’t need a mixer. You don’t need to wait for perfectly softened butter. You don’t need to chill the dough before baking. The dough comes together so quickly and rolls so easily that this recipe would be a fun baking project with kids. If you don’t typically bake with almond flour, this recipe is absolutely worth buying the bag.

Thumbprint cookies are particularly fun and versatile because you can change the flavor and the color of the centers by your choice of jam. These treats are perfect for the holidays, like Valentine’s Day (I suggest raspberry or strawberry filling), Easter (try several jams for a fun color mix), Independence Day (perhaps raspberry and blueberry), and Christmas (anything red).

For those with special diet considerations, I’ll point out that this recipe happens to be gluten free and egg free. You can make it dairy free and vegan by substituting coconut oil for the butter (see recipe notes). It’s also partially naturally sweetened with maple syrup. Of course, the recipe is not nut free due to the almond flour, but it might be just the cookie you’ve been searching for.

I’ve been perfecting this recipe over the past couple of months. I’m just so excited to share it with you! I hope it becomes a go-to recipe for you, too.

Thumbprint Cookie Ingredients

Almond Flour

Use fine blanched almond flour for this recipe. Bob’s Red Mill, King Arthur and Whole Foods 365 brands yield great results for these cookies. Almond flour or meal made with whole almonds (not blanched/including the skins) will yield a more rustic texture with untraditional flavor. I don’t recommend those types.

To measure your almond flour, use a kitchen scale if you have it! I’ve included gram measurements in the recipe below. I strongly recommend weighing almond flour versus using measuring cups. Even when using the same scooping technique (spooned and leveled), we’ve found big differences between measurements—even more so than with regular wheat flour.

If you don’t have a kitchen scale, whisk your flour in the bag before measuring to smooth out any lumps. Then, use a big spoon to spoon flour into the cups, leveling off the top with a knife.

Butter

We’ll use unsalted butter to maintain full control over the salt level. Melt the butter in the microwave or on the stove, just until it’s melted (not excessively hot).

Maple Syrup

This cookie dough is naturally sweetened with maple syrup, which imparts very subtle maple flavor. Always use real maple syrup, not the artificial kind.

Vanilla Extract & Salt

A little bit of vanilla lends some additional flavor to this cookie recipe. If you want to lean into the almond flavor, you could also add up to 1 teaspoon almond extract. Fine salt enhances all of the flavors.

Sugar

Rolling the dough balls in granulated sugar does two things. First, it offers some light sweetness in each bite. Second, it offers some additional texture, which is especially welcome on days two and three after baking since the cookies soften a bit with time. You can omit the sugar here, but I recommend it for cookies that really taste like a treat! (They are still not too sweet.)

Jam or Preserves

Use jam or preserves of your choice. Any fruity flavor should taste good. Consider that the color of the jam will become slightly darker during baking. I used Bonne Maman’s Raspberry Preserves, which yields amazing flavor and a beautiful color. You could use more than one variety of jam, alternating between cookies, for different colors and flavors within one batch! Here’s a fun Bonne Maman four-pack of jams or cute mini sampler pack—both would leave you with a lot of extra jam.

Thumbprint Cookie Tips

Here are a few tips and an instructional video!

This recipe is easy to make, especially when you have the right tools. You can bake the full batch of cookies at once on this large baking sheet (affiliate link)—I use these half sheets all the time for roasting vegetables, too. The rim is helpful so the cookies don’t slide off.

To scoop the cookies, use your smallest cookie scoop or measure about 2 teaspoons’ worth of dough with measuring spoons (that’s two-thirds of one tablespoon). If you make your cookies any larger than specified, your yield will be reduced and the cookies will need a little more time in the oven.

Gently roll the cookies between your palms to minimize any lines or cracks in the dough. Roll them both before and after you roll the dough balls in sugar. This dough is very easy to work with.

Use a small, round measuring spoon or your thumb to slowly press downward and make a well for the jam. Contrary to the name of the cookies, I have better luck with the measuring spoon than my thumb!

Stir your jam well before using. If the jam is too firm to work with, gently warm it in the microwave for a few seconds, just until it’s easy to stir.

Then, fill the well with no more than 1/2 teaspoon jam. Too much, and the jam might seep over the edge during baking. Baking the cookies with the jam in place helps dehydrate the jam a bit, which concentrates the flavor and helps the jam set even further.

Lastly, spend a minute smoothing any cracks around the edges of the cookies before baking, which is quick and easy to do with your finger. The cracks will become more pronounced during baking, so it’s best to minimize them beforehand.

Watch How to Make Thumbprint Cookies

More Cookies & Treats to Try

Gluten-Free Cookies

Here are a few more cookie recipes that just happen to be gluten free.

• Coconut Macaroons
• Monster Cookies
• Peanut Butter Oat Cookies

Almond Flour Treats

If you’re enjoying almond flour like I am, try these almond flour recipes.

• Apple & Carrot “Superhero” Muffins
• Gluten-Free Almond Cake with Berries on Top
• Gluten-Free Banana Bread
• Mixed Berry Crisp (Gluten Free) or more crisps here

Please let me know how your recipe turns out in the comments! I love hearing from you.

Save this recipe!

Get this recipe sent to your inbox, plus get new recipes from C+K every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Thumbprint Cookies

• Author: Cookie and Kate
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: 24 cookies
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

Print Save

These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Almond flour makes them gluten free and extra delicious! Recipe yields 22 to 24 small cookies.

Ingredients

• 2 ¼ cups (191 grams) fine blanched almond flour, spooned and leveled
• 6 tablespoons (80 grams) unsalted butter, melted but not overly hot
• ¼ cup (80 grams) maple syrup 
• 1 teaspoon vanilla extract
• ¼ teaspoon fine salt
• 2 tablespoons sugar, for rolling 
• 6 tablespoons jam or preserves of choice (raspberry recommended), well stirred

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to ensure that the cookies don’t stick to the pan.
2. In a medium mixing bowl, combine the almond flour, melted butter, maple syrup, vanilla extract, and salt. Stir until the dough is uniformly blended and smooth.
3. Pour the sugar into a small bowl and set it aside. Use a small cookie scoop (size 70 portioner) or scoop 2 teaspoons of the dough with measuring spoons. Gently roll the dough into a ball between your palms. Drop the ball into the bowl of sugar and roll it around until lightly coated all around. Gently roll it into a ball once more and place it on the cookie sheet. Repeat with the remaining dough, keeping the balls about 2 inches apart.
4. To make indentions for the jam, use the rounded back of a teaspoon or your thumb to gently press an indentation in the center of each cookie dough ball. If the dough cracks around the edges, take the time to gently smooth it back together. Fill each indentation with a level ½ teaspoon of jam (no more!). If the jam is too firm to work with, gently warm it in the microwave for a few seconds, just until it’s easy to stir.
5. Bake the cookies for 13 to 15 minutes, until they start to turn lightly golden around the edges.
6. Remove the cookies from the oven. Let the cookies cool on the pan for 10 minutes before transferring them to a rack to cool completely. Store these cookies in an airtight container at room temperature, ideally in a single layer, for up to 7 days. They become a little more tender as time goes on, so I wouldn’t suggest shipping these.

Notes

Make it dairy free/vegan: Replace the butter with an equal amount of just-melted coconut oil. Unrefined coconut flavor will impart some coconut flavor; use refined coconut oil if you don’t want to taste coconut. If you are following a vegan diet, be sure to choose vegan sugar and jam.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Cookie
• Method: Baked
• Cuisine: American

The post Thumbprint Cookies appeared first on Cookie and Kate.

These fluffy cranberry orange muffins will make your house smell like the holidays! I hope they become your new favorite holiday muffin recipe. They’re fluffy and moist and delicious—everything I want a muffin to be.

These muffins are bursting with fresh cranberry and orange flavor. This recipe calls for fresh cranberries, which are generally available in United States grocery stores from October or November through December. You can also use frozen cranberries, but I don’t recommend dried cranberries here.

These muffins are made with wholesome ingredients like whole wheat flour and Greek yogurt. They’re naturally sweetened with honey or maple syrup. You can keep those details to yourself, though—no one will guess that these muffins are healthier than most.

You can easily mix these together by hand. No mixer required. Serve them for breakfast or brunch, or bring them to your holiday parties!

It took me eight tries to get these muffins just right, but they were absolutely worth the effort. I’m sharing the recipe again because they’re just so wonderful this time of year.

Cranberry Orange Muffin Ingredients

Here’s what you’ll need to make these cranberry-studded beauties:

Flour

I like to use white whole wheat flour or regular whole wheat flour to make these muffins a little healthier. White whole wheat flour (available in health food stores or well-stocked grocery stores) is made with white wheat berries instead of red, and has a more mild flavor as a result. As long as your whole wheat flour hasn’t been sitting on the shelf too long, your muffins will not have a strong “whole wheat” taste. In fact, if your flour smells rancid or your muffins taste bitter, your flour has gone bad.

You can also use all-purpose flour for the most traditional muffin flavor and fluff. To make these muffins gluten free, choose Bob’s Red Mill’s gluten-free all-purpose blend. No adjustment to quantity needed with either one.

Tip: The proper way to measure flour is to spoon flour into your measuring cup and level off the top with a knife. Do not scoop flour into your cups, or you could end up with way too much flour, and dry/tough muffins.

Baking powder and baking soda

These are leavening agents, which help the muffins rise so they are light and fluffy. These ingredients are not the same thing and are not interchangeable, so be careful with your measurements!

Coconut oil, extra-virgin olive oil or butter

Like all muffins, this recipe requires some fat to yield tender, rich and delicious results. I typically use virgin coconut oil and can hardly taste it. If you use olive oil, I recommend a mildly flavored one, like California Olive Ranch’s Everyday variety. You certainly can’t go wrong with unsalted butter.

Honey or maple syrup

Instead of sugar, these muffins are naturally sweetened with honey or maple syrup! These do impart some delicious flavor, so choose your favorite.

Eggs

Eggs also act as a leavener, helping the muffins rise while also imparting richness. If you have an egg allergy or you’re a vegan, you can substitute flax eggs (see recipe notes).

Greek yogurt

Yogurt replaces sour cream, but offers the same delicious richness and tang. Yum! Check the recipe notes for a buttermilk alternative (which can be made vegan).

Vanilla extract

You know, for some luscious vanilla flavor.

Orange zest

The zest of one orange to infuse these muffins with flavor. After you take the zest off the orange, you can slice it up and eat it. I do recommend buying on organic orange if you can find one, since pesticide residue sticks to the rind.

Fresh cranberries

One bag is more than enough. You’ll blitz these in the food processor before folding them into the batter. If you’re using frozen cranberries, do not thaw them before using. Blitz them in the food processor as directed and promptly fold them into the batter. If you have leftover cranberries, you can freeze them for up to one year.

Dried cranberries are not a good substitute for fresh cranberries, for reasons elaborated in the next section.

Turbinado (raw) sugar

This is optional, but I recommend it. Turbinado sugar is large crystal sugar that lends an irresistible sparkling, crunchy top to the muffins. I bet you could even take a tiny bag of raw sugar home from your local coffee shop!

Cranberry Orange Muffin Recipe Development

I thought this recipe was going to be so easy. Take my blueberry muffin recipe, substitute cranberries for the blueberries, add orange zest—done. Not so fast, Kate!

Problem: The fresh cranberries were so much bigger than blueberries and so tart that they left mouth-puckering polka dots in the muffins. Fortunately, I found a clue in America’s Test Kitchen’s cranberry muffin recipe.

Solution: Blitz the fresh cranberries in a food processor for a few seconds to break them up. That way, you get delicious little bits of cranberries in every bite. This also allowed me to double the amount of cranberries for maximum cranberry flavor.

Problem: The muffins were still far too tart, though (and I like tart).

Solution: To counteract the tartness of the cranberries, I added 1/4 cup more honey or maple syrup, which made these muffins perfectly sweet—not too much, not too little.

Problem: The extra moisture from the additional liquid sweetener made the muffins flatten out on the top. I wanted beautifully domed, fluffy muffins, so I tried decreasing the amount of yogurt, tweaking the baking powder and baking soda, and I was almost ready to give up…

Solution: I went back to the original formula and added 1/4 cup more flour. The muffins rose like a dream!

Eight tries later, I landed on perfect cranberry orange muffins! I hope you’ll make them while cranberries are still in season.

Watch How to Make Fluffy Cranberry Orange Muffins

Recommended Equipment

This section contains affiliate links.

USA-made muffin tin: This sturdy muffin tin bakes beautiful muffins and has a non-toxic, non-stick silicone coating. I never have to grease the cups!

11-cup food processor: This Cuisinart is not too big or too small, and blitzes the cranberries in five seconds.

Microplane: It’s so easy to remove the zest from citrus with this handy tool.

Love these muffins?

Here are more of my favorite naturally sweetened, whole-wheat muffin recipes!

• Healthy Apple Muffins
• Healthy Banana Muffins
• Healthy Blueberry Muffins
• Healthy Carrot Muffins
• Healthy Raspberry Muffins
• Healthy Pumpkin Muffins
• Healthy Zucchini Muffins

Please let me know how these muffins turn out for you in the comments! I love hearing from you, and hope the recipe is a big hit.

Save this recipe!

Get this recipe sent to your inbox, plus get new recipes from C+K every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Fresh Cranberry Orange Muffins

• Author: Cookie and Kate
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 221 reviews

Print Save

These cranberry muffins will be your family’s new favorite! Don’t tell them the recipe calls for healthy ingredients. These fluffy muffins are bursting with fresh cranberry and orange flavor, plus they’re whole grain and naturally sweetened! Recipe yields 12 muffins.

Ingredients

• 2 cups fresh or frozen cranberries
• 2 cups white whole wheat flour or regular whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ⅓ cup melted coconut oil or extra-virgin olive oil or melted unsalted butter
• ¾ cup honey or maple syrup
• 2 eggs, preferably at room temperature
• 1 cup plain Greek yogurt*
• 2 teaspoons vanilla extract
• Zest from 1 medium orange (about 1 teaspoon), preferably organic
• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups of your muffin tin or line them with papers, if necessary.
2. In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed—see photos). Set aside.
3. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
4. In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.
5. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the cranberry pieces into the batter.
6. Divide the batter evenly between the 12 muffin cups (they will be quite full). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 15 to 18 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
7. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

Notes

Recipe adapted from my healthy blueberry muffins. 

*Note on Greek yogurt: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat more rich muffin. You can also substitute plain (not Greek) yogurt, but your muffins might not rise quite as high.

Make it vegan: You can replace the eggs with flax eggs. Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients. Or, use 1 cup thick vegan yogurt.

Make it dairy free: See buttermilk option above.

Make it egg free: Substitute flax eggs for the regular eggs.

Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour. Bob’s Red Mill makes a gluten-free blend that works well.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Baked good
• Method: By hand
• Cuisine: American

The post Fresh Cranberry Orange Muffins appeared first on Cookie and Kate.

This blueberry cake is my official summertime dessert. I hope it becomes yours, too. It’s tender, fully loaded with blueberries, and simple to make—no mixer required. It’s a dream!

This blueberry cake recipe is naturally sweetened with maple syrup, which makes it extra delicious. Thanks to the blueberries and maple syrup, it’s nicely sweet but not over the top. Some cakes are so sweet that they give me a stomachache, but this one is just right.

This cake will absolutely be a hit at your Fourth of July festivities. Serve it as a “snacking cake” or make it celebration-worthy with a scoop of vanilla ice cream or whipped cream. I’ve even enjoyed a slice with yogurt for breakfast.

Blueberry Cake Recipe Development

To create this cake, I started with my Healthy Blueberry Muffins and adjusted the recipe until I arrived at a perfectly sweet cake. Since we started from a recipe that I know like the back of my hand, I’m able to offer adjustments to make this cake gluten free, dairy free or vegan. Check the recipe notes for those details.

To make the recipe taste like a true cake, I substituted melted butter for the coconut oil or olive oil. I also traded buttermilk for the Greek yogurt for a fluffier texture with the same nice tang.

I managed to triple the blueberries, too. You’ll need 3 cups (1 1/2 pints) total. I trust that you can polish off the leftover blueberries on your own!

Watch How to Make Simple Blueberry Cake

Blueberry Cake Tips

Pan options: This cake bakes beautifully in a standard 9-inch springform pan. You could also use a 9-inch cake pan. I imagine that you could bake the cake in an 8-inch square baker. Any time you’re changing the baking pan size suggested in a baked good recipe, keep an eye on the oven and pay more attention to the visual cues provided for doneness than the actual timing (your cake could be done a few minutes sooner or later than specified).

This recipe works with a variety of flours. My favorite is white whole wheat flour, which is a variety of whole wheat with a very mild flavor closer to all-purpose. Use regular whole wheat flour for a faintly nutty flavor and a slightly rustic texture. Otherwise, all-purpose flour or gluten-free all-purpose blends work, too.

You can make this cake with fresh or frozen blueberries. Do not defrost frozen blueberries before using.

Toss the blueberries with a small amount of flour so they don’t sink to the bottom of the cake. The extra teaspoon of flour in the ingredients list is there for good reason.

Sprinkle raw sugar on top. Raw sugar, also known as turbinado sugar, makes the blueberries sparkle and adds a lightly crackly burst of sweetness on top. You can buy raw sugar in the sugar aisle of most grocery stores these days. Or, just grab a few extra raw sugar packets from your go-to coffee shop (I won’t tell).

More Berry Desserts to Enjoy

Just a few of many recipes with blueberries, strawberries and raspberries: 

• Blueberry Almond Crisp
• Gluten-Free Almond Cake with Berries on Top
• Mixed Berry Crisp
• No-Bake Greek Yogurt Tart
• Roasted Berry and Honey Yogurt Popsicles

Please let me know how your cake turns out in the comments! I’m so eager to hear how you like it.

Save this recipe!

Get this recipe sent to your inbox, plus get new recipes from C+K every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Simple Blueberry Cake

• Author: Cookie and Kate
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 1 cake
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 78 reviews

Print Save

Make this simple blueberry cake recipe! This blueberry cake is tender and delicious, loaded with blueberries, and not too sweet. It’s naturally sweetened and whole grain as written, too (check recipe notes for more flour options). Recipe yields one 9-inch round cake, enough for 8 slices.

Ingredients

• 1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ¼ teaspoon ground cinnamon
• ½ cup maple syrup or honey
• 6 tablespoons melted butter 
• 2 eggs, preferably at room temperature
• ⅔ cup buttermilk*
• 2 teaspoons vanilla extract
• 3 cups blueberries, fresh (1 ½ pints) or frozen, divided
• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
• Optional serving suggestions: Vanilla ice cream, Greek yogurt or whipped cream

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Line the base of a 9-inch springform pan with parchment paper cut to fit inside. Butter the sides of the pan to prevent the cake from sticking. 
2. In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Stir them together with a whisk.
3. In a medium mixing bowl, combine the maple syrup and butter and beat together with a whisk. Add the eggs and beat well, then add the buttermilk and vanilla. Mix well. (If the butter solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts, then stir again.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss 2 cups of the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.
5. Pour the batter into the prepared pan. Distribute the remaining blueberries on top, focusing them more toward the center of the cake. Sprinkle the top of the blueberries with the turbinado sugar.  
6. Bake for 34 to 38 minutes, until the cake is golden on top and a toothpick inserted into the center comes out clean (blueberry bits aside). Place the cake on a cooling rack to cool. Before releasing the springform sides, you might need to run a butter knife along the outer edge of the cake to loosen it from the pan. 
7. Serve as desired. Store leftover cake covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Or, freeze leftover cake for up to 3 months.

Notes

Recipe adapted from my Healthy Blueberry Muffins.

*How to make buttermilk: Combine 2 teaspoons vinegar with ⅔ cup milk of choice (any milk will do). Let the mixture rest for 5 to 10 minutes before adding it to the other liquid ingredients.

Flour options: All-purpose flour and gluten-free all-purpose blends also work well here. I bet that you could use 2 ½ cups oat flour instead, but haven’t tried to be sure.

Change it up: Know that the cinnamon and turbinado sugar are technically optional. You could try this cake with raspberries or sliced strawberries in place of the blueberries. Instead of buttermilk, you could use 1 cup plain Greek yogurt or sour cream. For lemony cake, whisk the zest of 1 medium lemon (about ½ teaspoon), preferably organic, into the liquid ingredients.

Make it dairy free: Make your own buttermilk from your non-dairy milk of choice. Replace the butter with ⅓ cup melted coconut oil or mildly flavored extra-virgin olive oil, like California Olive Ranch.

Make it vegan: Follow dairy-free guidance above and substitute flax eggs for the regular eggs.

Make it egg free: Substitute flax eggs for the regular eggs.

Make it gluten-free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour. Bob’s Red Mill makes a gluten-free blend that works well.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Cake
• Method: Baked
• Cuisine: American

The post Simple Blueberry Cake appeared first on Cookie and Kate.

Let’s talk about buttermilk for a minute. Buttermilk in baked goods yields wonderfully fluffy, light and tangy results. You’ve seen me use buttermilk in muffin and pancake recipes, and I’m super excited to share a simple cake recipe that calls for buttermilk later this week.

So, what is buttermilk? Traditionally, buttermilk was the fermented liquid leftover after churning cream into butter. These days, store-bought buttermilk is typically made from milk with added lactic bacteria, which produce lactic acid.

Contrary to what its name and thickened texture suggest, buttermilk is not buttery and is relatively low in fat. Store-bought options are usually about on par with whole milk, though reduced-fat options exist.

Why do we use buttermilk instead of plain milk? Tangy flavor aside, the acid present in buttermilk helps counteract baking soda, which is basic. Baking soda on its own is quite bitter—it needs both acidity and liquid to taste and function properly.

Buttermilk acts similarly to sour cream or yogurt, which are thicker cultured dairy products. Since buttermilk is thinner, I typically use about two-thirds cup buttermilk in place of one cup sour cream or yogurt.

Today, we’re talking about acidified buttermilk, or milk with added acid (vinegar or lemon juice) so it acts as buttermilk. This is the perfect substitute for your baking projects when you don’t have buttermilk on hand.

I love use this trick because it saves me from buying buttermilk, since I never seem to use up a full bottle in time! This method is also convenient if you follow a dairy-free or vegan diet, because you can make buttermilk with any type of milk.

How to Make Buttermilk

Basic ratio: 1 tablespoon vinegar or lemon juice + 1 cup milk of choice = 1 cup buttermilk

To make buttermilk, simply measure the vinegar or lemon juice into a liquid measuring cup. Fill the cup with milk up to the 1-cup line (so yes, you’ll be using just a tiny bit less than 1 full cup milk). Stir to combine, and let the mixture rest for at least 5 to 10 minutes before using.

The final texture should appear somewhat separated at the top, with some light curdling. Even if you don’t see a significant change in appearance, the acidity is present and your buttermilk should work as designed.

Following this ratio, you can make exactly as much buttermilk as you need. Keep in mind that one tablespoon is the equivalent of three teaspoons. Here are some alternate yields for your convenience:

• 1/4 cup buttermilk: 3/4 teaspoon vinegar or lemon juice + 1/4 cup milk of choice
• 1/3 cup buttermilk: 1 teaspoon vinegar or lemon juice + 1/3 cup milk of choice
• 1/2 cup buttermilk: 1 1/2 teaspoons vinegar or lemon juice + 1/2 cup milk of choice
• 2/3 cup buttermilk: 2 teaspoons vinegar or lemon juice + 2/3 cup milk of choice
• 3/4 cup buttermilk: scant 2 1/2 teaspoons vinegar or lemon juice + 3/4 cup milk of choice

Watch How to Make Buttermilk

Recipes Using Buttermilk

• Blueberry Honey Bran Muffins
• Buckwheat Pancakes
• Healthy Zucchini Muffins
• Nectarine Cupcakes
• Simple Blueberry Cake
• Whole Wheat Pancakes

More Convenient Baking Components

• Flax Eggs
• Oat Flour
• Powdered Sugar
• Whipped Cream

Save this recipe!

Get this recipe sent to your inbox, plus get new recipes from C+K every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

How to Make Buttermilk

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 cup
• Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 29 reviews

Print Save

Make buttermilk for your baked goods with this 5-minute recipe. Simply combine your milk of choice and vinegar or lemon juice. You can easily make this buttermilk vegan/dairy free/nut free depending on your choice of milk. Recipe as written yields 1 cup buttermilk. The basic ratio is 1 tablespoon vinegar to 1 cup milk; see post for alternate yields.

Ingredients

• 1 tablespoon vinegar* or lemon juice
• 1 cup milk of choice**

Cook Mode Prevent your screen from going dark

Instructions

1. Measure the vinegar or lemon juice into a liquid measuring cup.
2. Fill the measuring cup to the 1-cup mark with milk. Stir and let the mixture rest for at least 5 to 10 minutes. You will see some light separation in the milk (curdling). Use as instructed.

Notes

*Vinegar options: Choose from a clear or almost clear vinegar, such as plain distilled vinegar, apple cider vinegar, rice vinegar or Champagne vinegar. They are all similar enough in acidity levels to work well, and I can’t discern a difference in the final flavor of the baked good depending on which is used.

**Milk options: Choose from cow’s milk, nut milk coconut milk, soy milk, oat milk—any milk will do, really!

Make it dairy free/vegan: Choose your favorite dairy free/vegan milk.

Make it nut free: Be sure to use a milk that is nut free.

Make it soy free: Be sure to use a milk that is soy free.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Baking basics
• Method: Stirred
• Cuisine: N/A

The post How to Make Buttermilk appeared first on Cookie and Kate.

Are we still baking banana bread? Is that still a thing? Of course it is. I developed this gluten-free banana bread recipe in response to one of the most common questions on my healthy banana bread recipe: “Can I make this with almond flour?”

While my go-to banana bread recipe offers other gluten-free options within the post (including a delicious oat flour option), the almond flour answer is not as straightforward. I think it took me seven tries to get this recipe just right!

This version required several modifications, so I’m sharing it as its own recipe today. I’ll also walk you through how I modified the recipe to work with almond flour, which might be helpful if it’s your preferred flour, or you happen to have a surplus in your pantry.

This banana bread is very tender, moist and decadent. These qualities are natural by-products of using almond flour and additional eggs to hold the bread together. This “bread” almost reminds me of pound cake in texture, and it could definitely pass as banana cake—perhaps you’d like to top it with cream cheese frosting.

While it’s different in texture from my favorite banana bread, this gluten-free banana bread is awesome in its own right. Like the other recipe, it’s easy to mix together—by hand, in one bowl, no less! It’s also naturally sweetened with honey or maple syrup. And, I believe it qualifies as paleo as well. Ready to make some?

How to Make Almond Flour-Based Banana Bread

I basically crossed my healthy banana bread recipe with the lemony-almond blueberry cake in my cookbook, Love Real Food (page 197). Here are the changes I made, and why:

Substituted the flour by measuring equal weight (in grams), not by volume (in cups).

Almond flour is actually lighter than “regular” flour (all purpose or whole wheat) when you’re measuring them in the same fashion (stirred, spooned into cups, and leveled with a knife). One cup of regular flour weighs about 125 grams, whereas one cup of almond flour weighs about 92 grams. I’ve found that flour substitutions work out better when you keep the weight constant. For example, 1 3/4 cups (220 grams) regular flour is the equivalent of 2 1/2 cups (230 grams, close enough) almond flour.

This is also true for oat flour. Interestingly, with almond flour, I’ve found that another way to keep the weight constant is to simply pack the almond flour into the measuring cups. When fully packed, you can use the original measurement of 1 3/4 cups.

Slightly decreased the oil.

Almonds, like all nuts, naturally contain some oil. They contain more oil than the very small amount you’ll find in whole wheat flour. Fun fact: all-purpose flour has been stripped of all oils, which is why it keeps longer.

I was able to reduce the amount of oil in this recipe slightly, by dropping the oil from 1/3 cup to 1/4 cup. In fact, I was able to get by with as little as 2 tablespoons oil in this recipe, but I love the rich texture produced by 1/4 cup.

Omitted the milk.

Regular flour absorbs far more moisture than almond flour, which is hardly absorptive at all. I found that I didn’t need the small amount of milk (1/4 cup) called for in the original recipe.

Added two extra eggs.

Eggs are absolutely key to achieving a proper rise for baked goods made with almond flour. Most of my baked goods made with regular flour call for two eggs, while this one requires four, or the middle will be deeply sunken in and wet. (In fact, these pictures show the bread slightly sinking in the middle, but my other batches were perfectly mounded—perhaps the eggs used for the photos were smaller than the eggs I had used in previous tests).

Why do you need more eggs? Regular flours contain gluten, which is a protein that provides structure. It essentially creates a framework that fills with air pockets and stays lofty after baking. Almond flour is gluten free, which means that we’re going to have to find structure elsewhere. Real eggs are the only solution that I know of that can provide sufficient structure. Do not try to make this bread with flax eggs instead—you’ll end up with an unappetizing pudding-like situation.

Added baking powder, and decreased the baking soda.

While my banana bread recipe rises beautifully with baking soda, this nut flour-based version needs help from both baking soda and baking powder. Baking powder is double-acting, which means that it starts producing bubbles when mixed with liquid, and produces more bubbles when it’s heated.

Since we added baking powder (which actually contains some baking soda), we’ll decrease the amount of baking soda. Another reason is that baking soda is much stronger than baking powder, and we simply need less when they’re used together.

In summary: The answer to the question, “Can I substitute almond flour?” is not so simple! The good news is that I use a similar formula for many of my quick bread recipes (like my pumpkin bread and zucchini bread) and muffins, so you can likely use this recipe as a template to adjust the others.

Watch How to Make Gluten-Free Banana Bread

Gluten-Free Banana Bread Recipe Notes

Almond Flour vs. Almond Meal

I’ve used almond meal interchangeably with almond flour in the past, but I strongly recommend using almond flour (made with blanched almonds) in this recipe for the best texture and flavor. I used Bob’s Red Mill’s super-fine almond flour (affiliate link).

How to Measure Almond Flour

Some of my other recipes specify packing the almond flour into the measuring cups, whereas for this one, you’ll measure the flour as you would any other (stir, spoon into cups, and level with a knife). You can read the reasoning behind this at the beginning of the previous section.

Oil & Flour Your Loaf Pan

This is really important! Generously oil and flour your loaf pan as shown in the photo above. If it looks excessive, you’re doing it right. If you don’t sufficiently oil/flour the pan, you might have trouble removing the loaf from the pan after baking.

Let the Bread Cool at Least 30 Minutes

Almond flour baked goods, since they’re gluten free, are especially delicate when they’re warm. You’ll need to let this bread cool in the pan for at least 30 minutes before you try to remove it from the pan or slice it. Trust me!

Craving more?

Here are more gluten-free, almond flour-based treats: 

• Almond Cake with Berries on Top
• Apple & Carrot “Superhero” Muffins
• Blueberry Almond Crisp
• Peach Crisp

And more banana-flavored treats: 

• Banana Cake with Cream Cheese Frosting
• Banana Coconut Muffins or Healthy Banana Muffins
• Banana Nut Scones (vegan)
• Banana Oat Pancakes (gluten free) or Whole Wheat Banana Pancakes
• Banana Oat Waffles (gluten free)

Save this recipe!

Get this recipe sent to your inbox, plus get new recipes from C+K every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Gluten-Free Banana Bread (Made with Almond Flour)

• Author: Cookie and Kate
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 170 reviews

Print Save

Make this almond flour-based banana bread for a gluten-free treat (it’s paleo, too). Enjoy it for breakfast or a sweet snack. It’s decadent enough to pass as banana cake, especially if you top it with cream cheese frosting. Recipe yields 1 loaf, which is about 10 slices.

Ingredients

• ¼ cup melted coconut oil or extra-virgin olive oil or high-quality vegetable oil
• ½ cup honey or maple syrup
• 4 large eggs
• 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• 2 ½ cups almond flour

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 325 degrees Fahrenheit. Generously grease your loaf pan’s base and sides with cooking oil spray or butter, and generously flour it with almond flour. (Don’t skip this step, or your bread might stick! See photos.)
2. In a large mixing bowl, combine the oil and honey. Whisk until blended together. Add the eggs, and whisk until the mixture is thoroughly combined.
3. Add the mashed bananas, baking powder, vanilla, baking soda, cinnamon and salt, and whisk to combine.
4. Finally, add the almond flour. Switch to a large spoon or spatula, and stir until the flour is fully incorporated into the batter. Pour the batter into your prepared loaf pan.
5. Bake for 55 to 65 minutes, until the center of the loaf is fairly springy to the touch and a toothpick comes out clean. Place the pan on a cooling rack to cool for at least 30 minutes (this bread is delicate while warm). Use a butter knife to loosen the edges of the bread from the pan, then carefully tip it over to release. Slice and serve!

Notes

Recipe adapted from my healthy banana bread (which also offers gluten-free options for oat flour and gluten-free all-purpose flour), and the lemony-almond blueberry cake in my cookbook, Love Real Food (page 197).

Change it up: If you want to make this bread extra fruity, you could add up to 1 cup blueberries (lightly floured in almond flour so they don’t sink). Your bread may need up to 1 hour 10 minutes in the oven with this addition. Or, I suspect you could add ½ cup mix-ins like chopped walnuts, pecans or chocolate chips without needing to adjust the baking time.

Storage suggestions: This bread is quite moist and will keep at room temperature for a couple of days, in the refrigerator for up to 5 days, or freeze it for up to several months (slice it first if you’d like to be able to grab a single serving).

Egg free/vegan note: I always try to offer substitution options when possible, but this recipe is highly dependent upon real eggs for structure and lift. I do not know of a workable alternative.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Baked good
• Method: Baked
• Cuisine: American

The post Gluten-Free Banana Bread (Made with Almond Flour) appeared first on Cookie and Kate.

Let’s talk about flax eggs! We’re living in a strange alternate reality where flaxseed is often easier to find than actual eggs. Flax eggs, made simply with ground flaxseed and water, are a pantry-friendly substitute that just might save you a trip to the store. In fact, you can also make chia seed “eggs” using this technique, if you have those on hand.

If you’re vegan or have an egg allergy in your family, you may be well familiar with flax eggs already. I didn’t invent them and I don’t know who did, but I’ve learned a lot about them over the years.

I’ve been guilty of referencing flax eggs as a substitution option without providing more detail. Now, I can link to this page so you’ll know what the heck I’m talking about. Today, you might learn more than you ever wanted to know.

Flax eggs work well when they’re a small component in baked goods, pancakes, and other flour-based recipes. Flax eggs yield a “gluey” substance similar to egg whites, which helps bind ingredients together. They also contain some fat, like real yolks do. As a bonus, they also offer some fiber, which you won’t find in real eggs.

Unfortunately, flax eggs don’t offer as much structural support as real eggs, and they definitely don’t work in egg-focused recipes like scrambled eggs or frittatas.

Flax eggs are an imperfect substitute, but in the right recipe, they can work great!

How to Substitute Flax Eggs

Flax eggs are easy to make as needed. You can make as many “eggs” as you need for your baking project in one bowl.

The mixture will need 10 to 15 minutes to rest. Mix it up before you get started on the rest of your baking prep. That way, it’ll be ready to go when you need it.

Note that flaxseeds come in two colors, golden or brown. They work interchangeably, though the darker color may impart more flavor.

Flax eggs work well in many recipes…

Flax eggs are well-suited for quick breads, such as banana bread and muffins, as well as simple cookie recipes. Flax eggs are a pretty safe bet when the recipe meets the following qualifications:

1. The recipe calls for a wheat-based flour, such as all-purpose or whole wheat. Oat flour seems to work well, too.
2. The recipe is stirred together by hand (no mixer required).

When possible, I try to offer egg substitution suggestions in the recipe notes. Here’s a small selection of recipes that work well with flax eggs:

• Banana Bread and Banana Cake with Cream Cheese Frosting
• Blueberry Muffins (view more suitable muffins here)
• Citrus Olive Oil Cake
• Monster Cookies
• Peanut Butter Oat Cookies

…but not all recipes.

You can’t whip flax eggs to infuse them with air, so they don’t offer much “lift” to your baked goods. In other words, if your recipe calls for whipping whites together until fluffy (like a soufflé or an angel food cake), flax eggs will not be a suitable replacement. Aquafaba would be a better option in these situations.

Gluten-free baked goods require special consideration.

Why? Gluten is a protein that provides structure. Real eggs also provide structure. In the absence of gluten, flax eggs often struggle to make up the difference.

Fortunately, flax eggs tend to work pretty well with oat flour and gluten-free all-purpose flour blends, such as Bob’s Red Mill.

Flax eggs do not work well with almond flour or other nut-based flours. When I was recipe testing for my cookbook, I tried to substitute flax eggs in my lemony almond blueberry cake recipe (page 197). I ended up with what could only be described as… pudding, and not in a good way.

Sometimes, you can skip the eggs altogether.

Surprisingly, I’ve found that you can often omit eggs in pancake and waffle recipes. My vegan pancakes turn out well without them, and I’ve successfully made these oat flour-based waffles without the eggs (they were just a bit more delicate).

When in doubt, adding a flax egg is a safer bet than omitting the egg. If you’re willing to a risk, you might find success without them. My vegan chocolate chip cookies are egg-free, and you’d never guess it!

Flaxseed Storage Suggestions

Flaxseed contains good-for-you polyunsaturated fatty acids. The only downside to this kind of fat is that it deteriorates (turns rancid) fairly quickly. Ground flaxseed goes bad even faster than whole flaxseed, since it has been cracked open and exposed to air.

To prolong the life of your flaxseed (ground or whole), store it in the refrigerator in an air-tight container. When properly stored, whole flaxseed will last about one year, whereas ground flaxseed will last about six months.

Always give your flaxseed a whiff before using. If it smells like “oil paint or a box of crayons,” it has gone bad and should be discarded.

How to Grind Your Own Flaxseed

Since whole flaxseeds store better, I like to grind my own flaxseed meal. It’s easy! Just blend whole flaxseeds in a food processor for about 60 seconds, or until it feels like a somewhat gritty flour when you rub it between your fingers. You may be able to do this in a blender if you use a sufficient quantity, but I haven’t tried.

Save this recipe!

Get this recipe sent to your inbox, plus get new recipes from C+K every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

How to Make Flax “Eggs”

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 1 flax egg
• Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews

Print Save

Learn how to make flax eggs for egg-free baking! Flax eggs are a great solution for vegans and those with egg allergies. They’re also a nice, simple substitute for baked goods if you run out regular eggs. Recipe as written yields 1 flax egg; multiply as needed.

Ingredients

• 1 tablespoon ground flaxseeds,* also known as flaxseed meal
• 3 tablespoons water

Cook Mode Prevent your screen from going dark

Instructions

1. Combine the ground flax and water in a small bowl (if your recipe calls for multiple eggs, just multiply the ingredients as necessary and mix in the same bowl). Stir with a fork until combined.
2. Let the mixture rest for at least 10 to 15 minutes, until it’s somewhat “gloppy” or congealed. Use in place of the eggs in your baking project!

Notes

*How to grind flax seeds: You can either start with store-bought ground flaxseed (Bob’s Red Mill offers one) or grind your own. To grind your own, blend at least ¼ cup in a food processor for about 1 minute, or until it feels like a slightly gritty flour. Store any leftover ground flax in an air-tight container in the refrigerator.

More uses for flaxseed: I love to blend a tablespoon or two into my smoothies for some nutty flavor, additional fiber and omega-3s. It’s especially good in my basic blueberry smoothie and banana almond smoothie.

Chia seed alternative: You can also use ground chia seeds in place of ground flaxseeds (same amount and method)!

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Baking
• Method: Stirred

The post How to Make Flax “Eggs” appeared first on Cookie and Kate.

Want to make someone’s day? Bake them some banana bread! Just yesterday, I said, “I’m going to bake some banana bread,” and watched a full-grown man’s eyes light up like a kid’s on Christmas morning.

Banana bread is one of those classic, all-American comfort food recipes that fills the whole house with warmth and makes everything better. Banana bread is magic.

I perfected this banana bread recipe for my cookbook and wanted to share with you here. This recipe has all the hallmarks of classic banana bread—it’s fluffy, moist, infused with sweet banana flavor, and beloved by toddlers and adults alike.

Bonus? This recipe requires just one bowl, a few measuring cups and some basic ingredients.

What makes this banana bread healthy?

• This banana bread recipe is made with 100 percent whole wheat flour, unlike traditional banana bread recipes that call for refined flour and lots of processed sugar.
• This banana bread is naturally sweetened with honey or maple syrup, which offer some trace nutrients that white sugar does not.
• Lastly, this recipe calls for a reasonable amount of unrefined oil rather than whole sticks of butter (choose from virgin coconut oil, extra-virgin olive oil or vegetable oil).

As you can see, my homemade banana bread has plenty of redeeming qualities, chief being that it won’t send your blood sugar levels for a loop. You can keep them all to yourself, though. No one will be able to tell that this is healthy banana bread!

Banana Bread Flour Options

This recipe is flexible! Any of the following flours will work well. I love to use white whole wheat flour and whole wheat pastry flour—they offer all the whole wheat nutrients, without the characteristically nutty flavor.

• All-purpose flour
• Gluten-free all-purpose flour blend
• Oat flour*
• Spelt flour
• Whole wheat flour
• Whole wheat pastry flour
• White whole wheat flour

*To substitute oat flour, you’ll need to use 2 1/2 cups, for reasons elaborated in my guide to oat flour.

Want to make your banana bread with almond flour? You sure can, but it’s not a simple substitute, so follow my almond flour-based banana bread recipe instead.

Tip: How to Measure Flour

For best results, it’s important to measure your flour properly. Here’s how to measure flour in cups using the “spoon and swoop” method:

1. Gently stir your flour with a large spoon to loosen it up.
2. Spoon the flour into your measuring cup (don’t scoop it in!).
3. Level off the excess with a butter knife.

Banana Bread Variations

Now that I’ve finally perfected this basic banana bread, feel free to change up this recipe and make it your own. Toss some chopped pecans or walnuts into the batter! Same goes for chocolate chips. You could also add raisins, chopped dried fruit or slices of bananas.

Craving muffins instead? Follow my recipe for healthy banana muffins.

Following a special diet? With a couple of minor tweaks, you can make this bread vegan (so dairy free and egg free, too) or gluten free. Check the recipe notes for details.

Watch How to Make Healthy Banana Bread

Save this recipe!

Get this recipe sent to your inbox, plus get new recipes from C+K every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Healthy Banana Bread

• Author: Cookie and Kate
• Prep Time: 10 mins
• Cook Time: 55 mins
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 2865 reviews

Print Save

With this healthy banana bread recipe, you’re only a few simple ingredients away from the best banana bread ever! It’s made with whole wheat flour and naturally sweetened with honey or maple syrup. You can easily make this banana bread vegan or gluten free—check the recipe notes for details. Recipe yields 1 loaf (about 10 slices).

Ingredients

• ⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
• ½ cup honey (168 grams) or maple syrup (155 grams)
• 2 eggs
• 1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
• ¼ cup (56 grams) milk of choice or water
• 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cinnamon, plus more to swirl on top
• 1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour**
• Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

Notes

Recipe adapted from my honey whole wheat banana bread, originally based on All Recipes.

Storage suggestions: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.

*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.

**Flour alternatives: In place of the whole wheat flour, you can use an equal amount of all purpose flour, whole wheat pastry flour, spelt flour, or gluten-free all-purpose flour blend. Or, substitute 2 ½ cups oat flour.

Make muffins: Here’s my banana muffin recipe.

Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.

Make it dairy free: Choose non-dairy milk (I used almond milk) or water.

Make it egg free: Replace the eggs with flax eggs.

Make it gluten free: Use an equal amount of Bob’s Red Mill’s gluten-free blend or 2 ½ cups certified gluten-free oat flour. Do NOT substitute coconut flour.

Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.

If you love this recipe: You will also love my banana muffins, banana cake with cream cheese frosting, healthy pumpkin bread and pumpkin muffins. Here are all of my baked goods and banana recipes.

Recommended equipment: I am totally in love with my Fiesta Loaf Pan in Turquoise (affiliate link).

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Quick Bread
• Method: Baked
• Cuisine: American

The post Healthy Banana Bread! appeared first on Cookie and Kate.

Let’s talk about oat flour! Oat flour is a nutritious whole grain flour that is easy to make out of—you guessed it—oats. Oat flour offers a mildly nutty flavor and a tender crumb. Plus, oat flour is gluten-free if you make it with certified gluten-free oats.

“Can I use oat flour?” is one of the most frequent questions I’m receiving on recipes for baked goods. This question tells me a few things:

1. You’re having trouble finding traditional flours at stores.
2. Oat flour is going mainstream.
3. You’re curious about how oat flour works.

So today, I’m sharing how to make oat flour. Plus, I’ll provide guidance on how to substitute oat flour for best results. Oat flour is more suitable for some recipes than others.

You’ll also find recipes that are designed specifically for oat flour, including my all-time favorite waffles. I’ll be sharing more healthy recipes that use this wonderful flour soon!

Watch How to Make Oat Flour

How to Make Oat Flour

You won’t believe how easy oat flour is to make. Just pour oats into your blender or food processor (affiliate links). Blend until the oats have turned into a fine flour. You’ll find more details in the recipe below.

What kind of oats can be turned into oat flour?

You can use old-fashioned (rolled) oats, quick-cooking oats or even steel-cut oats. Since steel-cut oats are more dense, they require more blending time and yield twice as much flour per cup.

How to Substitute Oat Flour

In fluffy baked goods, you’ll have the best luck substituting oat flour for all-purpose or whole wheat flour if:

1. The recipe contains eggs, which help bind the ingredients together. Gluten is a protein that provides structure to baked goods. Eggs also provide some structure and help make up for gluten’s absence. Even with eggs, baked goods made with oat flour will be a little more delicate than their glutenous counterparts. Substituting both oat flour and egg substitutes, such as flax eggs, is more risky but often still works.
2. You replace the “regular” flour with an equal amount of oat flour by weight, not by volume. This is when a kitchen scale comes in really handy. Oat flour is significantly lighter than all-purpose and whole wheat flour. If you use one cup of oat flour for every cup of regular flour, you won’t be using enough and your baked goods won’t rise as high as they should.

Don’t have a scale? You can measure by volume (with measuring cups) if you increase the flour by 42 percent. In other words, multiply the original amount of flour by 1.42. For example, many of my muffin recipes call for 1.75 cups whole wheat flour. To use oat flour instead, multiply 1.75 by 1.42 to yield 2.485, which we’ll round up to 2.5 cups oat flour.

Here are some measurements for reference:

• 1 cup (scooped and leveled) old-fashioned oats or quick-cooking oats weighs 100 grams, and yields just over 1 cup oat flour (spooned into cups and leveled)
• 1 cup (scooped and leveled) steel-cut oats weighs 176 grams, and yields exactly 2 cups oat flour (spooned into cups and leveled)
• 1 cup (spooned into cups and leveled) oat flour weighs 88 grams, whereas all-purpose or whole wheat flour (spooned into cups and leveled) weighs 125 grams

One more tip: When making pancakes and waffles, let your batter rest for 10 minutes before using. This gives the oat flour time to hydrate, which produces a thicker and more evenly-mixed batter—and a better end result.

Is oat flour really gluten free?

If you make oat flour out of certified gluten-free oats (or buy certified gluten-free oat flour at the store), then yes—oat flour is gluten free. It’s important that your oats are certified gluten free because oats can be cross-contaminated by grains growing in nearby fields, or contaminated in the factories that process and package them. Certified gluten-free oats are tested and confirmed to be gluten free.

A small percentage of people with celiac disease (around 10 to 15 percent) or gluten intolerance are also sensitive to the protein found in oats, called avenin. Therefore, oat flour is not suitable for everyone following a gluten-free diet. As always, listen to your body and consult with your healthcare providers.

Save this recipe!

Get this recipe sent to your inbox, plus get new recipes from C+K every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Homemade Oat Flour

• Author: Cookie and Kate
• Prep Time: 3 minutes
• Total Time: 3 minutes
• Yield: 1 cup
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews

Print Save

Learn how to make oat flour! It’s so easy. You’ll need old-fashioned (rolled) oats, quick-cooking oats or steel-cut oats, plus a blender or food processor. One cup old-fashioned or quick-cooking oats yields about one cup flour, whereas one cup steel-cut oats yields about two cups flour.

Ingredients

• Old-fashioned oats, quick-cooking oats or steel-cut oats (certified gluten-free if necessary)

Cook Mode Prevent your screen from going dark

Instructions

1. You can make oat flour on an as-needed basis, or make a larger batch to save for later. Fill your blender or food processor up to half-way with oats. Keep in mind that one cup old-fashioned or quick-cooking oats yields about one cup flour, whereas one cup steel-cut oats yields about two cups flour.
2. Blend until the oats have turned into a fine flour, about 20 seconds to 1 minute. (If you’re using a blender with a wide base and it’s not gaining enough traction to blend well, you’ll need to add more oats). The flour is done when it feels like powder with a very slight texture (it should not feel like sand). If you see any larger flecks of oats, blend longer.
3. Store extra flour in a labeled air-tight container for up to 3 months. Since whole grain flours contain good-for-you natural oils, they do not last as long as refined flours.

Notes

Make it gluten free: Be sure to use certified gluten-free oats.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Baking
• Method: Blended

Recipes Made with Oat Flour

• 3-Ingredient Banana Pancakes
• Healthy Banana Bread!
• Easy Gluten Free Oat Waffles
• Gluten-Free Banana Oat Waffles
• Spiced Oatmeal Cookies
• Gluten-Free Apple Tart
• Easy Salted Oat Fudge
• Peanut Butter, Banana, Honey & Oat Chocolate Chip Cookies!

View more uses for oat flour ▸

The post How to Make Oat Flour appeared first on Cookie and Kate.

Got some cornmeal in the back of your pantry? Great, let’s make cornbread! This cornbread recipe is my favorite. It’s made with browned butter, for maximum butter flavor, and it’s naturally sweetened with honey (maple syrup works, too).

This cornbread is not exactly traditional, though it has classic cornbread flavor as far as I’m concerned. It’s sweetened, like Northern cornbread, but it’s made in a skillet, like Southern cornbread. I grew up near the border of the two regions, in Oklahoma, and all I knew was my mom’s cornbread from the Jiffy box. Dinner was always more exciting with cornbread on the table.

On the cornbread sweetness scale, this one falls somewhere around the middle, near Jiffy levels. It’s not dessert-level sweet, nor is it dry. If you prefer sweeter cornbread, be sure to serve yours with honey or jam.

This cornbread is golden and fluffy on the inside. I love to make it in my large cast iron skillet—it yields lightly crisp edges and keeps the cornbread warm for a long time. What’s better than warm, freshly made, homemade cornbread?

Preheat the oven to 375 and let’s get going! If you don’t have a skillet, I’ve got you covered.

Cornbread Serving Suggestions

Since this cornbread is somewhat sweet, I love to serve it with spicy stews or chilis for contrast.

• Homemade Vegetarian Chili
• Spicy Black Bean Soup
• Pinto Posole
• Mexican Quinoa Stew

Another option? Serve cornbread with crisp, tangy salads.

• Arugula and Wild Rice Salad with Zippy Lemon Dressing
• Fresh Black Bean Salad
• Favorite Broccoli Salad

What are your favorite cornbread accompaniments?

Cornbread Variations

I’ll never tire of “basic” skillet cornbread, but here are some fun ways to change it up.

Add blueberries, chopped cherries or strawberries, or even cranberries.

Add up to 1 1/2 cups fresh fruit to the batter with the melted butter. You can see how that turns out in my Cranberry Maple Skillet Cornbread recipe.

Or, make it cheesy.

Stir in 1 cup shredded cheddar cheese or other aged cheese. I added cheese, corn and peppers to my Brown Butter, Honey and Jalapeño Skillet Cornbread recipe.

Make it extra-savory with fresh corn or peppers.

Add any of the following to the hot butter and stir it around before proceeding: 1 large corn on the cob, shucked (or ¾ cup defrosted frozen corn kernels), and/or 1 finely chopped red or orange bell pepper, and/or 2 medium jalapeños, ribs removed and finely chopped.

Make cornbread muffins.

I haven’t tried this one, but I’m confident it will work. Once the butter is mixed into the batter, fill each of 12 muffin cups no more than two-thirds full (you may have enough for more than 12 muffins). Bake at 350 until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs. I’d start checking them around 15 minutes.

Watch How to Make Cornbread

Skillet Cornbread Notes

This section contains affiliate links, which means that I’ll earn a small commission if you purchase through these links (at no cost to you).

I baked my cornbread in my 12″ Lodge cast iron skillet, which is a workhorse in my kitchen. I love cast iron because it’s non-toxic, retains heat like no other, and with proper care, will last a lifetime or more. Fair warning, it’s also very heavy at this size! I like the idea of this 12″ two-handled skillet better than my own (it’s also $10 less, at time of writing).

If you don’t have a suitable skillet, try any of the following:

• 8-inch square baking dish with tall sides
• 10-inch square baking dish
• 9 by 13-inch baking dish

Ideally, follow the instructions and melt the butter in your baking vessel in the oven. The browned butter flavor is really nice, and the hot sides of the baker will help yield crisp edges.

If you don’t want to bother with the browned butter step, your cornbread will still turn out really well. Just melt the butter in the microwave or in a pot on the stove, and proceed as written.

Baking times will vary slightly depending on your selection. Bake at the temperature specified in the recipe, until the cornbread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs. This could take more or less time depending on the size difference (the 9 by 13-inch option would likely be done sooner than a 12-inch skillet).

Please let me know how your cornbread turns out in the comments! I love hearing from you.

If you’re looking for more simple baking projects, check out these recipes. Most are stirred together by hand (no mixer required) and made with basic, wholesome ingredients.

Save this recipe!

Get this recipe sent to your inbox, plus get new recipes from C+K every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Honey Butter Cornbread

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 16 slices
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 74 reviews

Print Save

Make the best homemade cornbread with this easy recipe! It’s fluffy on the inside, crisp around the edges, and full of delicious honey-butter flavor. Recipe yields one large skillet of cornbread (see recipe notes for alternate baking vessel options).

Ingredients

• ½ cup (1 stick) unsalted butter
• 1 ½ cups cornmeal, medium-grind or finer*
• 1 ½ cups white whole wheat flour, regular whole wheat flour or all-purpose flour
• 1 ½ teaspoons fine sea salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 3 large eggs, at room temperature**
• ⅔ cup honey or maple syrup
• 1 ½ cups milk of choice (regular cow’s milk, almond or oat milk, etc.), at room temperature
• Optional serving suggestions: additional butter, honey or jam

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. Place the butter in a large (12-inch) cast iron skillet and place the skillet in the oven to melt the butter, about 5 to 13 minutes (keep an extra eye on it as time goes on—we want it to get bubbly and lightly browned, but not burnt).
2. Meanwhile, in a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda. Stir to combine, and set aside. In a medium bowl, whisk together the eggs and honey until fully blended. Add the milk and whisk until evenly combined.
3. Pour the liquid into the dry mixture, and stir just until moistened through (we’ll stir it more soon). When the butter is melted and golden, use oven mitts (the skillet is crazy hot!) to remove the skillet from the oven, and give it a gentle swirl to lightly coat about an inch up the sides.
4. Pour the melted butter into the batter and stir just until incorporated. Pour the batter back into the hot skillet, using a spatula to scrape all of the batter from the bowl into the skillet.
5. Carefully return the skillet to the oven and bake until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 30 minutes. Carefully (with oven mitts), place the skillet on a cooling rack. Let it cool for at least 5 minutes before slicing and serving—perhaps with extra butter, honey or jam on the side.
6. This cornbread will keep at room temperature in a sealed container for up to 3 days, or up to a week in the refrigerator. You can also freeze it for up to 3 months. Gently reheat before serving.

Notes

Recipe adapted from Keys to the Kitchen by Aida Mollenkamp, one of my favorite cookbooks.

*Cornmeal suggestions: I used Braggadocio “popcorn cornmeal” for the batch shown here and loved it (bought it at Whole Foods in Kansas City). I’ve also successfully used Bob’s Red Mill’s medium-grind cornmeal with success—since it is not ground as finely as the other, you’ll notice a bit more texture in the end product (“rustic” and very good). Stone-ground varieties, like the two mentioned here, will offer a bit more nutritive value than more refined options.

**Temperature note: If you, like me, always forget to pull ingredients out of the fridge in advance, just place the eggs in a bowl of warm water while you melt the butter. You can very briefly warm the milk in the microwave to raise its temperature.

Baking vessel options: Instead of a cast iron skillet, you can bake this cornbread in an 8-inch square baking dish with tall sides, or a 10-inch square baking dish, or a 9 by 13-inch baking dish. I believe you could also turn this bread into muffins by dividing the batter between a 12-cup muffin tin (I have not tried to be sure). For any of these variations, bake at the temperature specified above, until the cornbread achieves the visual cues provided, which could take more or less time depending on the size difference (muffins would be done much faster; the 9 by 13-inch option would likely be done a little sooner).

Make it gluten free: I believe that a one-for-one gluten-free baking blend should work pretty well. Please report back in the comments if you give it a try.

Change it up: Lots of options here. For cheesy cornbread, stir in ½ to 1 cup shredded Jack or cheddar cheese. For more fresh/savory cornbread, add any of the following to the hot butter and stir it around before proceeding: 1 large corn on the cob, shucked (or ¾ cup defrosted frozen corn kernels), and/or 1 finely chopped red or orange bell pepper, and/or 2 medium jalapeños, ribs removed and finely chopped. Or, add up to 1 ½ cups fresh blueberries, roughly chopped cherries, or whole fresh cranberries.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Baked goods
• Method: Baked
• Cuisine: American

The post Honey Butter Cornbread appeared first on Cookie and Kate.

I’d like to introduce you to my new favorite cookies. This peanut butter oatmeal cookie recipe yields cookies that are tender on the inside, chewy around the middle, and just barely crisp around the edges.

These cookies are loaded with pure peanut butter flavor. They’re sweet, but not cloyingly so. If you’re a fan of my monster cookie recipe, you’ll enjoy these as well. I can vouch that they’ll be a hit with your family, friends, kids and coworkers.

Oats make these cookies more hearty than most. In fact, oats are the only structure this flourless cookie recipe needs. As long as your oats are certified gluten free, these cookies will be, too.

These cookies are easy to make, too. You don’t need to soften your butter first (just melt it). You don’t need to pull out a heavy stand mixer (your hand mixer or some elbow grease will work great). And, you’ll only need one mixing bowl. Winning!

More than any other merit, though, these peanut butter cookies are delicious. They’re cookies and that’s what cookies should be, right?

Peanut Butter Oatmeal Cookie Ingredients

This recipe is quite versatile. You’ll notice that different amounts are offered for some of the alternative options. That’s because they vary by volume (and make my job more difficult, but who can complain about extra cookies?).

Peanut Butter

As it turns out, creamy or chunky peanut butters work. I generally buy “natural” peanut butters and this recipe has worked with all of them.

Coconut sugar or brown sugar

Coconut sugar is a less refined sugar with a few trace nutrients, and I always try to work with natural sweeteners when possible. Brown sugar works well if that’s what you have on hand.

Coconut oil or butter

Either way, melt it before using. I can’t really taste the coconut oil, but it does make the cookies taste more interesting in a hard-to-put-your-finger-on kind of way. That’s why I chose to list coconut oil first. If you want your cookies to be dairy free, use coconut oil.

Eggs

Eggs act as a binding ingredient and as a leavener, which means that it helps the cookies rise. Eggs are essential if you want your cookies to turn out like mine. That said, I’ve shared some notes from readers about using flax eggs as an alternative in the recipe notes.

Baking soda

Baking soda is another leavener that helps your cookies bake up nice and fluffy. Don’t substitute baking powder; they behave differently. Always, always, always use the leavener specified in the recipe.

Quick-cooking or old-fashioned oats

Quick oats disappear more into the cookies, creating a more uniform texture. I prefer quick-cooking oats, so that’s what you’ll see in the photos. Old-fashioned oats offer a more hearty and discernible texture.

Peanut Butter Oatmeal Cookie Variations

Substitute other nut butters.

I’m in love with how these cookies turn out with peanut butter, but they’ll also work with almond butter or sunflower seed butter.

Stir in some extras.

You can add up to 1 1/2 cups chocolate chips, chopped nuts, raisins or dried fruit.

Make bigger cookies.

This recipe yields around 27 medium cookies (about 3 inches across). If you double the size of each cookie to use 1/4 cup dough each, you’ll end up with 13 to 14 large cookies instead (about 4.5 inches wide). The large cookies will require somewhere between 8 to 11 minutes in the oven.

Please let me know how your cookies turn out in the comments! I love hearing from you and appreciate your feedback.

Craving more cookies? Check these out:

• Monster Cookies
• Amazing Chocolate Chip Cookies
• Spiced Oatmeal Cookies
• Coffee Chocolate Chip Blondies

Save this recipe!

Get this recipe sent to your inbox, plus get new recipes from C+K every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Peanut Butter Oatmeal Cookies

• Author: Cookie and Kate
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 27 cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 94 reviews

Print Save

These peanut butter oatmeal cookies are 100% delicious. Plus, they’re gluten free and easy to make in just one bowl. Meet your new favorite peanut butter cookie recipe! Recipe yields about 27 cookies.

Ingredients

• 1 ½ cups creamy or chunky peanut butter (that’s one full 16-ounce jar minus ¼ cup)
• 2 ½ cups packed coconut sugar or 2 cups lightly packed brown sugar
• ⅓ cup melted coconut oil or 5 tablespoons melted butter
• 3 large eggs
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 2 ½ cups quick-cooking oats or 2 ¾ cups old-fashioned oats (certified gluten-free if necessary)
• Optional: flaky sea salt, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
2. In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they’re evenly incorporated.
3. Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they’re no taller than 1 inch.
4. Bake 8 to 10 minutes, until they’re just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.
5. If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

Notes

Recipe adapted from my monster cookies recipe. 

Make it gluten free: Be sure to use certified gluten-free oats.

Make it vegan/egg free: Commenters report that flax eggs work fairly well (you might need to press the cookies down into a cookie-like shape before baking, and they might need a couple more minutes in the oven). To make the recipe vegan, also use coconut oil instead of butter.

Make it dairy free: Use coconut oil instead of butter.

Make it nut free: Sunflower seed butter should work well. If you’re only avoiding peanuts, almond butter will work, too.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Cookie
• Method: Baked
• Cuisine: American

The post Peanut Butter Oat Cookies appeared first on Cookie and Kate.