What a crazy few days it’s been!
This week started off pretty scary when my dog got into an accident at home that had me in hysterics. I almost called the fire department for help but I somehow miraculously and with all the strength and will in me was able to free her from a 12 inch space she fell into outside quite terrifying for both of us. She’s a spirited tough girl and is slowly regaining her normal self, luckily she didn’t sprain or break anything just some bruising. She’s getting lots of love and massages – nothing unusual.
So finally today and after a long emotional week, I was eager to relax with some sweet baking. I treated myself to a cookie dipped in chocolate ganache a bit decadent but so worth it. I also love the combination of rolled oats and peanut butter both of which I eat a lot of. For the flour, I used ½ whole -wheat pastry flour, which gives a light flakier texture to the cookie and not too much sugar which is a plus. I’m not a fan of too sweet.
Note: I usually grind my sugar to a powder using a spice/coffee grinder so that it incorporates easier but you certainly don’t need to take this extra step
Peanut Butter Oatmeal Cookie Dipped in Chocolate Ganache
Makes 16 small cookies
½ cup unbleached all purpose flour
½ cup whole wheat pastry flour or unbleached all purpose flour
3/4 cup rolled oats - not instant
¼ tsp sea salt
½ tsp baking powder
¼ tsp baking soda
1 tsp cinnamon
1/3 cup melted coconut oil
1/3 cup creamy peanut butter unsalted
1 tbsp ground chia seeds with 3 tbsp water
1 tsp vanilla extract
Preheat oven to 350 line baking sheet with parchment paper.
1. In a large bowl sift the flours, sugar, baking powder, soda, cinnamon then add the rolled oats and mix well
2. Combine chia seeds and water in small cup and set aside
3. Melt the coconut oil in saucepan on low heat, when melted turn off heat, add the peanut butter, and vanilla extract and mix until combined, add the chia seeds, vanilla extract and mix again, add to the dry ingredients and mix well using hands if necessary.
4. form the dough into golf ball size (really pack it) then flatten and place on cookie sheet.
Bake for 11 minutes. The cookies don’t spread much.
5. Cool on the cookie sheet for 5 minutes then transfer to wire cooling rack.
Note: They will seem soft and crumbly out of the oven but firm up when cooled.
1/3 cup almond milk.
3.5 oz chocolate 60-70% chopped into small pieces
pinch sea salt
Heat the almond milk in saucepan until almost bubbly, turn the heat down to low and add the chopped chocolate and gently stir add a pinch of sea salt and stir until melted and turn off the heat. Dip half the cookie into the chocolate and let cool on parchment paper. Repeat with remainder cookies.
Keep stored in the fridge in a container.