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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.

Healthiest Chocolate Chip Cookie

16 Jun

Plate of cookies, just before they were summarily eaten.

So it 9am on a Saturday, and the hubs is still sleeping. Since I can never sleep over 8 hrs, I’ve been up for a little while, wondering what to bake for breakfast, since weekend breakfasts are basically my favorite meal of the week. I wanted to do something healthy, but not obviously so.

So I went with oats! This cookie recipe calls for oat flour (which I made in a food processor) and barely any of the “bad stuff” which makes it perfect for breakfast. Plus, it has the protein in oats as an added boost for the day.

Rafe got out of bed just as the cookies were coming out of the oven, so the cookies barely lasted 5 minutes.


  • 2/3 c quick oats (or use pre-made oat flour)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2-3 tbsp brown sugar (I used 3, I like it sweet!)
  • 1/4 tsp vanilla
  • 1 tbsp canola oil
  • 3 tbsp milk (I used almond)
  • 2 tbsp chocolate chips
  • 2 tbsp coconut flake
  • 2 tbsp dried cranberries


  • Preheat to 350. Put the oats in a food processor and process until fine and relatively smooth. Some chunks are ok– adds to the texture.
  • Pour flour into a bowl. Add salt and baking soda and whisk. Add brown sugar. Now pour in all the wets (vanilla, canola, milk) and mix until blended. Stir in choco chips, coconut, and cranberries.
  • Lump into balls and flatten slightly onto silpat (or greased baking sheet). I made 9 cookies from this recipe. Bake for about 10 minutes.

Let the Kitchen Rule!

15 Feb

OK, for a very long time, I have been making kitchens messy. I enjoy this thoroughly. The kitchen has held a fascination and comfort for me, since I was very young (when I would hide from my older brother’s torments behind my mothers legs, as she stood by the stove making parathas or similar). In college, I was an avid cookie and flan-maker. In business school, potluck dinners were my thing. I am actively seeking to expand my horizons…

This blog will serve as a record for me (and any friends who like to follow along with my kitchen adventures) to digest the outcome of these ventures.