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Monster Cookies – GF

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To say the family freaks out for these monster cookies would be an understatement.  I mean, what’s not to love about an ooey gooey, peanut buttery cookie that’s loaded with chocolate, nuts, raisins and coconut?  Holy moly!  I’m not going to lie, the hardest part for me is not eating the whole dang batch before the kids get home from school!!  ha ha  Geez, show some self control right?  Yea, and then I tell myself, well, they are gluten free and like sorta healthy right??  These yummies are literally just made with peanut butter, oats, some brown sugar, coconut oil, a couple eggs and some vanilla and a few other easy ingredients listed below.  You can load them up with whatever fun goodies suit your fancy or you can take the thinking part out of it and just do them exactly like we did.

Just combine the peanut butter, eggs, brown sugar, coconut oil and vanilla in a bowl using an electric mixer.  Then add in the oats, cinnamon, baking soda and salt and stir it all up.  Fold in the rest of the ingredients and get ready to scoop!

Line a baking sheet with parchment paper and use a cookie scooper (there’s got to be a fancier name for it) to scoop the mixture into even balls then top with a few more of the m&m’s.  (because, why not??) Bake the cookies for about 9-11 minutes keeping an eye on them so they don’t burn.  You want them to be a light golden color.  Then let them rest for 5 minutes.  Be strong!!  You can do it.  Don’t touch them yet.  It will be worth the wait!!  Store the leftovers in an airtight container.


Monster Cookies - GF
 
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Serves: 18-20
Ingredients
  • 1 C Skippy Natural peanut butter
  • ⅔ C packed dark brown sugar
  • 2 Tbsp coconut oil
  • 1 tsp vanilla
  • 2 large eggs
  • 1½ C GF rolled oats
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¼ C raisins
  • ¼ C dark chocolate chunks
  • ¼ C M&M’s + more for topping
  • ¼ C chopped walnuts
  • ¼ C unsweetened coconut flakes
Instructions
  1. Preheat oven to 350 degrees.
  2. Using an electric mixer, mix peanut butter, brown sugar, coconut oil, vanilla and eggs on high speed for 1 minute. Add oats, cinnamon, baking soda and salt and mix until combined. Stir in remaining ingredients with a rubber spatula.
  3. Line a large baking sheet with parchment paper. Use a cookie scooper to scoop out even size balls. Press 2-3 m&m’s on the top of each cookie.
  4. Bake 9-11 minutes until barely golden brown. Allow to cool for at least 5 minutes before transferring to a wire rack to finish cooling.
  5. Enjoy immediately, store remaining cookies in an airtight container.

White Chocolate Carrot Cake Balls

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Yep, it happened again… another ball recipe!  If you know anything about us, you know that we have a slight (or maybe huge) obsession with making things into balls!  It just doesn’t get old.  There is something so fun and convenient about making something into a delicious little bite sized portion.  Top that off with the fact these carrot cake balls are made with healthy ingredients and you’ve got a total WIN! You just won’t believe how easy these balls are to make either…oats, dates and carrots with a little added sweetness and a food processor and there you go!  You can skip the white chocolate part if you desire but that will be your loss.  That additional step pretty much makes these balls beyond awesome!

 

White Chocolate Carrot Cake Balls
 
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Serves: 12 balls
Ingredients
  • 1 C rolled oats
  • 6 medjool dates, pitted,
  • ½ C shredded carrots, packed
  • ¼ C pecans (preferrably toasted)
  • 1 Tbsp coconut oil
  • 1 Tbsp pure maple syrup
  • ¼ tsp cinnamon
  • ½ tsp vanilla
  • ¼ tsp kosher salt
  • optional - ½ C white chocolate chips
Instructions
  1. In a food processor add oats and pulse until broken down. Add dates and pulse 5X, add pecans and pulse until broken down.. Add carrots, coconut oil, maple syrup, cinnamon, vanilla and salt and pulse until mixed. Roll mixture into balls.
  2. Optional - In a small saucepan melt white chocolate chips. Dunk half of carrot cake ball and place on parchment lined plate, chocolate side up. Place in freezer until set. Move to an airtight container and store in refrigerator or freezer.

Pumpkin Dark Chocolate Balls

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It’s ball time again!  Our go-to snack for on the go, a quick breakfast or an afternoon pick me up.  It’s October so naturally we had to create a pumpkin ball to celebrate the month.  Pumpkin puree is crazy healthy, it’s loaded with fiber, vitamin A and iron….so eat up!  These pumpkin balls are also packed with rolled oats, toasted pecans and just the right amount of dark chocolate. Making them is a piece of cake too.  Just simply add the oats to your food processor and pulse them a few times, add in the dates and pulse a little more, finish with the remaining ingredients in the food processor and once everything is mixed stir in the dark chocolate chips.  Sound easy enough??

You probably want to double up on the recipe to make sure you have enough to get through the week.  One batch lasted two days at my house, my kids LOVE these pumpkin dark chocolate balls.

Check out some of our other favorite ball recipes:

http://www.goodthymekitchen.com/almond-roca-balls/

http://www.goodthymekitchen.com/coconut-cookie-dough-bites/

 

Pumpkin Dark Chocolate Balls
 
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Serves: 12-14 balls
Ingredients
  • 1½ C rolled oats
  • ½ C toasted pecans
  • 4 medjool dates, pitted
  • ½ C pure pumpkin puree
  • 1 tsp vanilla
  • 1 Tbsp pure maple syrup
  • 1 tsp pumpkin pie spice
  • ¼ tsp cinnamon
  • pinch or kosher salt
  • 2 Tbsp mini dark chocolate chips
Instructions
  1. In a food processor add oats and pecans and pulse until broken down. Add pitted dates and pulse again 5-6x. Add remaining ingredients except for the chocolate chips. Turn on the food processor and process until incorparted, stopping to scrape down the sides occasionally.
  2. Transfer mixture to a medium bowl. Add chocolate chips and fold in with a spatula. Line a rimmed baking sheet with parchment. Roll mixture into balls and place in the fridge to set for at least 30 minutes. Transfer to an airtight container and store in the fridge for 7-10 days.

Toasted Granola Bars

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Anyone out there feel like their kids live off of granola bars?? Life is busy and if your house is anything like ours, we are constantly shuffling between sports and activities and the kids are catching quick snack breaks in the car.  Granola bars are a staple in our house because they are quick and easy and protein packed but a lot of them are filled with way too much sugar. Next time you have 45 minutes to spare, whip up a batch of these homemade granola bars. They are filled with protein and healthy fats and they hit the spot every time!

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Since everything tastes better toasted, you first need to toast the oats for 15 minutes. Once the oats are toasted, add them to a bowl and mix in raisins, chopped nuts, chia seeds, hemp hearts, etc.  You really can add whatever ingredients that sound best to you, change it up adding different nuts or dried cranberries instead of raisins. The binder consists of maple syrup, coconut oil, almond butter, honey and vanilla. Melt those ingredients together in a saucepan and mix together with the dry ingredients.

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Line a 9 X 12 casserole dish with parchment paper and press the mixture into the pan until tightly packed.  Bake for 20 minutes, remove from oven and sprinkle chocolate chunks over the top.

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Return to oven for about 5 minutes until the chocolate chunks have had the chance to melt, remove from oven and allow to cool to room temperature and then place in the freezer for about 10 minutes.  Lift the parchment out of the pan with the bars on the parchment and place on the counter, cut into squares like this.

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Store the bars in an airtight container in the refrigerator.  The only problem with these guys is that you will never want to buy store-bought granola bars again…they will go fast!

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Toasted Granola Bars
 
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Serves: 24 squares
Ingredients
  • 2 C rolled oats
  • ½ C raw, unsalted cashews, coarsely chopped
  • ½ C raw pecans, coarsely chopped
  • 2 Tbsp chia seeds
  • ¼ C hemp hearts
  • ½ C raisins
  • ½ C golden raisins
  • ¼ C unsweetened coconut flakes
  • ½ C almond butter
  • ¼ C pure maple syrup
  • ¼ C honey
  • 1 Tbsp coconut oil
  • 1 tsp vanilla
  • ½ tsp kosher salt
  • ⅓ C semi-sweet chocolate chunks
Instructions
  1. Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Spread oats out evenly and bake for 15 minutes.
  2. While the oats are baking add chopped nuts, chia seeds, hemp hearts, raisins and coconut flakes to a large bowl. Remove oats from oven and add them to the bowl. Turn the oven down to 325 degrees.
  3. In a small saucepan over medium low heat add almond butter, maple syrup, honey, cononut oil, vanilla and salt. Stir frequently until melted and smooth. Pour half of the sauce over the oat mixture and mix. Add the other half and mix until incorporated.
  4. Line a 9x12 caserole pan with parchment paper. Spread the oat mixture evenly in pan and press down.
  5. Bake for 20 minutes. Remove from oven and sprinkle chocolate chunks over the top and place back in the oven for 5 minutes, until melted. Allow to cool to room temperature and place pan in the freezer for at least 10 minutes.
  6. Remove from freezer and cut bars evenly, store in an airtight container in the refrigerator.
  7. Good Thyme Tip- This recipe allows for a lot of modifications. Use any type of nut you prefer or omit if you prefer nut free. You can substitute the almond butter for peanut or cashew butter as well.

No-Bake Granola Bars

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These no-bake granola bars are so easy to make and are a family favorite for us.  I promise you, it literally takes minutes to whip these guys up and the family will thank you.  For us, things like oats, nuts, peanut butter and chocolate are always on hand which is where the inspiration for this particular recipe came from.  It all happened on a beautiful, chilly, rainy afternoon which always means time in the kitchen. Especially in Arizona because those kinds of cool weather days are few and far between.  However, experimenting in the kitchen is a favorite past time for both of us here at GTK any day of the week.

We are also firm believers in the “homemade”  method.  That’s not to say that everything has to be homemade, it’s just that when you make things yourself, you get to be in control of what goes into the recipe.  There are no weird or scary additives or preservatives going on in these granola bars.

The no-bake recipe is also the way to go.  Some homemade granola bar recipes require you to cook the mixture but not these guys!  You simply add the first six ingredients into a bowl, heat up the peanut butter to make it really smooth and thin, then pour it over the ingredients in the bowl.  Add the honey and the vanilla and give it a stir.  Once it’s all nicely combined, spread it evenly on a baking sheet lined with wax or parchment paper then top it off with the delicious chocolate chunks and toss it into the fridge to set.  Allow the bars to set for at least two hours then remove from fridge and cut into squares.  You can store the bars in the fridge or freezer.  Be sure to line the layers with parchment or wax paper to prevent them from sticking together.  These are a perfect, on the go homemade snack.


No-Bake Granola Bars
 
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Serves: 16
Ingredients
  • 2 C gluten free rolled oats
  • ½ C lightly chopped cashews
  • 2 Tbsp ground flaxseed meal
  • 1 Tbsp chia seeds
  • ½ C unsweetened coconut flakes
  • ½ tsp ground cinnamon
  • 1 C peanut butter (we used Skippy Natural)
  • ¼ C raw honey
  • 1 tsp vanilla
  • kosher salt to taste
  • ¼ C dark chocolate chunks
Instructions
  1. In a large bowl mix the first 6 ingredients together. Add peanut butter to a small microwave safe bowl, microwave about 20 seconds until runny. Add peanut butter, honey and vanilla to the oat mixture. Mix together with a spatula, add kosher salt to taste.
  2. Line the base of a 6X12 inch jellyroll pan with wax paper. Press mixture into the pan firmly with your hands until packed down and even. Sprinkle the chocolate chunks over the top, pressing them firmly into the mixture.
  3. Allow to set in the fridge for at least 2 hours. Cut into equal pieces. Store in the freezer in a large tupperware container with wax paper lined between the layers.

Chickpea Blondie Protein Balls

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These chickpea blondie protein balls are the perfect example of sneaking healthy food into a recipe without anyone knowing what the “secret” ingredient is.  This is something we do a lot with food, any chance we can get to throw a handful of spinach into a smoothie or grated zucchini and carrots into a turkey meatloaf, we take full advantage. In this case we snuck chickpeas (or garbanzo beans) into these protein balls. What the kids don’t know won’t hurt them!!

If you have followed our blog for any length of time you know we kinda have a thing for balls.  Okay, that sounds really bad….I mean we really like to create a lot of ball recipes.  I really don’t think there is any normal way of saying what I’m trying to say.  Hopefully you get the idea….and not the wrong idea!!

Anywho….these chickpea blondie protein balls are my new favorite ball because they are packed with protein and they are ridiculously good.  I love these for an on-the-go snack or a quick breakfast to tide me over, the kids love them in their lunches or as an after-school snack too.  I would recommend making a double batch like I do because they always disappear within a day or two.

Also, try some of our other favorite ball recipes!!

http://www.goodthymekitchen.com/almond-roca-balls/

http://www.goodthymekitchen.com/white-chocolate-carrot-cake-balls/

http://www.goodthymekitchen.com/lemon-merengue-pie-balls-peanut-butter-cup-balls/


Chickpea Blondie Protein Balls
 
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Serves: 12
Ingredients
  • 1 C rolled oats
  • 1 C garbanzo beans (chickpeas) rinsed and drained
  • ½ C smooth peanut butter
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • ¼ tsp kosher salt
  • 3 Tbsp mini chocolate chips
  • 1 tsp coconut oil.
Instructions
  1. In a food processor add oats and pulse until broken down. Add remaining ingredients and pulse until thorougly combined. Roll into equal size balls. In a small bowl add chocolate chips and coconut oil and microwave until melted. Dip half of balls into the chocolate and place on a wax paper lined plate. Place in the fridge for 10 minutes to set. Transfer to an airtight container in the refrigerator for up to 1 week.

Apple Cinnamon Overnight Oats

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I really wish that you could taste these apple cinnamon overnight oats right now!!  We have been eating these for breakfast in our house for like 2 weeks straight and were still not sick of them yet.  It’s to the point where the kids are also asking for these as an after school snack.  Winning!!!  I have even been known to tap into the bowl in the fridge when I’m craving something sweet. I just can’t get over how something so easy to make, with so few ingredients, can be this good!  If you have not tried overnight oats, please do yourself a favor and at least try.  I promise they DO NOT taste like cold oatmeal.  I was worried about this the first time I made them.  I was a tiny bit skeptical but was completely and happily surprised!  They are more like a sweet cold (healthy) cereal and now I’m obsessed!

All you need is 5 minutes to assemble this recipe.  Really!  The most difficult part is peeling and dicing up the apple.  Just combine your oats, chia seeds, maple syrup, cinnamon, apples and a pinch of salt and throw them into the fridge!  When you wake up, breakfast is ready to go!  Can you ask for anything more?  I think not!

We have quite a few recipe varieties of the overnight oats on our site too.  Enjoy!!

http://www.goodthymekitchen.com/pumpkin-pie-overnight-oats/

http://www.goodthymekitchen.com/lemon-blueberry-overnight-oats/

White Chocolate Raspberry Overnight Oats


Apple Cinnamon Overnight Oats
 
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Serves: 4
Ingredients
  • 1½ cup oats
  • 2¼ cup milk (we prefer almond milk)
  • 1 medium apple, peeled, cored and chopped
  • 1 tablespoon chia seeds
  • 1½ tsp cinnamon
  • 1½ tbsp pure maple syrup
  • pinch of salt
Instructions
  1. Mix all ingredients in a bowl until combined, tightly cover and refrigerate for at least 6 hours or overnight.
Add more milk the next day if needed to reach desired consistency.

Cinnamon Raisin Balls

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If you know anything about us here are GTK, you know that we are pretty obsessed with making things into balls. These delicious cinnamon raisin balls are the latest in our recipe development endeavors and we’re pretty sure you are going to freak out.  They are so so good and really easy to make.  I mean, who wouldn’t love a no-bake oatmeal raisin cookie?  That’s pretty much what these guys taste like.  You can whip these up in about 15 minutes and have them on hand for your snacking needs.  The reason we love making balls so much is because they are the perfect, filling snack.  We both always make a batch of balls before a family road trip or when we are going to be out all day at the kid’s sporting events.  They freeze really well which is perfect for making large batches to have on hand.

For the cinnamon raisin, you literally only need oats, pecans, dates, molasses, raisins, chia seeds and a little coconut oil and cinnamon.

All you have to do is to mix the pecans and oats in the food processor and pulse until they are totally broken down.  Add the dates and mix until they are nicely incorporated.  Then add the rest of the ingredients except for the raisins, and pulse on high for about 1 minute.  Transfer the mixture to a bowl and add the raisins.

Now,  it’s time to get busy.  Use your trusty hands to get in there and start the rolling process.  This is a piece of cake and takes no time at all.  Make sure you roll the balls into equal sizes.  I mean ,I suppose if you don’t care, we don’t care, but we just like them to be equal. Place them onto a cookie sheet as you roll them out then pop them into the fridge for at least 30 minutes to set up.  Then you can transfer them into a air tight container to store in the fridge or freezer.  If you freeze them, they thaw out after just a couple minutes so you can eat them up.

We hope you love these cinnamon raisin balls as much as we do.

 

Cinnamon Raisin Balls
 
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Serves: 20
Ingredients
  • 1 C pecans
  • 2 C rolled oats
  • 12 medjool dates, pitted
  • 1 Tbsp molasses
  • 1 Tbsp coconut oil
  • 2 tsp cinnamon
  • 1 Tbsp chia seeds
  • ¼ tsp kosher salt
  • ⅓ C raisins
Instructions
  1. Using a food processor add pecans and mix on high until broken down. Add oats and mix until processed and powdery. Add dates and mix for 30 seconds on high. Add all remaining ingredients except for raisins, pulse on high for 1 minute, stopping to scrape down the sides.
  2. Transfer to a large bowl and add the raisins, mixing with your hands to incorporate. Roll into equal size balls, line on a small rimmed sheet pan and place in the fridge to set for 30 minutes. Transfer to a tupperwear container and store in the fridge for up to one week.

Strawberries & Cream Overnight Oats

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We’d like you to meet our new favorite breakfast, strawberries and cream overnight oats!  If you’ve been an avid follower of GTK, you are already well aware of our obsession with overnight oats.  If you are new here, and you do an overnight oat search on the blog…you’ll see just what we are talking about.  We love this simple breakfast because of how versatile it can be.  There are so many different ways to make overnight oats that the creativity is literally nonstop!!  The other great news for us is that our kids all happen to love overnight oats for breakfast (and also an afternoon snack) so that might be why we are continually experimenting with new flavor combos.  This strawberries and cream recipe happens to be another win!  If you love strawberries, you are going to want to make this one too!

Overnight oats literally take minutes to make.  They are one of the easiest ways to feel like  “I’ve prepped my meals for the week and am totally on my A Game” without spending all afternoon doing it.  Just grab a bowl, toss in the oats, the chia seeds, the almond milk (or milk of your choice), the strawberries, vanilla, maple syrup and a pinch of salt.  Stir it all up and transfer to an airtight container with a lid and pop it in the fridge.  How easy was that?  Now, when you wake up in the morning, breakfast will be ready.  It’s literally making itself while you sleep!  This is also when I turn on the Robot vacuum so that it can clean while I sleep too!!  Just sayin…I’m no fool.  Just know how to get it done!

As another time saver, I’m going to give you a link to some of our other favorite overnight oat recipes so you don’t even have to search.  In both of our houses, the apple cinnamon and the chocolate peanut butter are huge hits with the kids along with this strawberries and cream recipe!  Give them all a try.  You can have overnight oats for days….

http://www.goodthymekitchen.com/apple-cinnamon-overnight-oats/

http://www.goodthymekitchen.com/chocolate-peanut-butter-overnight-oats/

http://www.goodthymekitchen.com/lemon-blueberry-overnight-oats/


Strawberries & Cream Overnight Oats
 
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Serves: 2 C
Ingredients
  • 1½ C rolled oats
  • 1½ C almond milk
  • 1 Tbsp chia seeds
  • 1½ Tbsp pure maple syrup
  • ¼ tsp vanilla
  • 1 C chopped strawberries
  • pinch kosher salt
Instructions
  1. Combine all ingredients in a bowl and stir until combined. Transfer to an airtight container with a lid and store in the fridge for at least 6 hours before serving.
  2. Stir before eating, add additional almond milk if it needs thinning. Store in the fridge for up to one week.

Healthy Key Lime Pie Bars

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Healthy key lime pie bars…are you even kidding me?  Nope, we’re totally serious.  These blissful little treats are perfect for a warm summer day, a chilly afternoon, a gathering with friends, a bridal or baby shower, an after dinner dessert, an office pot luck…you catch my drift?  You actually really don’t need a reason, just make them and eat them up!

We think you are going to have fun with this recipe.  The first step is to soak the cashews in boiling water.  Just place them in a bowl and pour the boiling water over the top and let them hang out in their little jacuzzi for a bit while you get going on the rest.

The crust is easy peasy because you get to do it all in the food processor.  Just add the oats and almonds and pulse away until they are broken down.  Then add in the brown sugar, maple syrup, coconut oil and salt and combine until it’s a perfect crumbly mixture.  Spray an 8×8 baking pan with coconut oil and add the crust.  Use the back of a spoon to press it down evenly then pop it into the oven for 18 minutes.

While the crust is baking away, you can drain the cashews and toss them into the food processor and process until they are smooth.  Now you can add the coconut cream solids, the lime juice and zest, the maple syrup and the salt and combine until incorporated.  You may need to stop periodically and scrape the sides with a spatula.

Remove the crust from the oven and let it cool for about 10 minutes.  Then pour the lime filling over the top and pop it back into the oven for an additional 25 minutes.  Make sure that it’s cooked all the way through and not jiggly wiggly in the middle.  If it is, let it go for another minute or two.  Remove from oven and let it cool before you cut it into squares.  Then place the squares in the fridge before you serve them.

You can garnish with some pretty raspberries and freshly cut limes or any other pretty fruit you have on hand.  Yum!

Healthy Key Lime Pie Bars
 
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Serves: 9
Ingredients
For the Crust:
  • 1 C rolled oats
  • 1 C raw almonds
  • 2 Tbsp brown sugar
  • 1 Tbsp pure maple syrup
  • ¼ C coconut oil
  • pinch of kosher salt
For the Filling:
  • 1 C raw cashews
  • 1 15oz can refrigerated coconut cream (white solids only)
  • ½ C freshly squeezed key lime juice
  • 1 Tbsp key lime zest
  • ¼ C pure maple syrup (+more if desired)
  • ¼ tsp kosher salt
Instructions
  1. Add cashews to a low bowl and pour boiling water over the top to cover, set aside.
  2. Preheat oven to 350 degrees.
  3. Add oats and almonds to a food processor and pulse until completely broken down. Add brown sugar, maple syrup, coconut oil and salt and process until it becomes a fine crumbly texture.
  4. Spray a 8X8 square baking pan with coconut oil. Add crust and press firmly with the back of a spoon, smoothing it out to make it even. Bake for 18 minutes.
  5. Drain cashews and add to a food processor, process until smooth. Add remaining filling ingredients to the food processor and continue to process until incorporated, may need to stop to scrape down sides.
  6. Remove crust from oven and allow to cool for 5-10 mins. Add key lime filling evenly over the top of the crust and return to the oven. Bake an additional 25 minutes or until set in the middle (not jiggly). Remove from oven and allow to cool. Cut into equal squares and refrigerate before serving.