Archive | October, 2013

Oat Chocolate Chip Cookies

10 Oct
Tasty with milk!

Tasty with milk!

Yesterday, while taking a break from working from home (long story, involving an eye infection and insane eye irritation), I wanted to whip up something that I wouldn’t feel too bad about eating, but tasty and sweet.

Typically oats make me feel like I’m doing something good for myself, and reducing the amount of white sugar also does the trick. This recipe isĀ all about the oats, and by using agave syrup, avoids the white sugar as well. This recipe made a bakers’ dozen large-ish cookies.


  • 1/2 c agave syrup
  • 1 egg
  • 3 tbsp butter (room temperature)
  • 1/2 c whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 c rolled, old fashioned oats
  • 1/2 c chocolate chips
  • 3 tbsp unsweetened coconut flake, optional


  • Preheat at 350.
  • With a mixer, beat the egg, agave, and butter together until smooth.
  • In a separate bowl, whisk the flour, salt, and baking soda together.
  • Add the flour mixture to the wet mixture until combined. Then with a spoon/spatula, fold in the oats. Finally, fold in the chocolate chips (and coconut flake, if using).
  • Spoon out (or use an ice cream scooper) onto silpat or greased baking sheet. Bake at 350 for 10-15 minutes, or until golden brown on top.

Chocolate Chip Cookie Dough Larabars

9 Oct
Eating my homemade Larabar while reading some contracts

Eating my homemade Larabar while reading some contracts

I’ve been making this recipe for the better part of 4 months now, whipping up a batch on Sunday afternoons, so that Rafe and I can take them in to work with us, one a day, all week long. I usually have them as my mid-morning snack. This recipe makes 10 small/med-sized bars, or 5 jumbo bars. Your choice!

At ~$40 for a box of 16 bars ($2.50/bar), buying Larabars at the store is an expensive proposition. Making them at home, however, depending on where you buy your cashews and dates in bulk, costs me about $4.75 per 10-bar batch, or $0.47/bar. Not bad!


  • 1 1/2 c raw cashews (don’t use the pre-salted kind)
  • 1/2 tsp salt
  • 1 c packed dates
  • 1/2 tsp vanilla extract
  • 1/3 – 1/2 c chocolate chips


  • Using a food processor, whirl the cashews and salt until the nuts are roughly crumb-sized, maybe 45 sec to a 1min.
  • While this is going, soak your dates in a bowl of warm water to get them to soften up a bit. Squeeze out excess water and drop them into the processor, along with the vanilla extract. Whirl together until a ball forms. If the mixture isn’t sticking together, pour in (1 tbsp at a time) some of the excess date water.
  • Finally toss in the chocolate chips and allow to pulse a few times, until the chips are roughly mixed in.
  • Turn out onto a silpat or wax paper (something that won’t stick), and use a spatula to form into a rectangle. Now stick this (maybe with a plate or small cutting board until it) into the fridge for about 20 min to harden.
  • Cut into bars, store in the fridge. I usually place sheets of parchment between the bars so they don’t get too sticky.