1 bowl chocolate chip and oatmeal cookies! \\ Biscuits au chocolat et à l’avoine!

For the last few months, I’ve been trying to eat healthy and to pay attention to portion sizes… except for when it comes to chocolate chips cookies. After resisting that craving for a bit, I finally caved in, and started to try out recipes. I wanted chewy on the inside, crispy on the outside oatmeal cookies, all vegan and gluten-free of course. Here’s a really quick, simple, 1-bowl recipe for just that!

chocolate_oatmeal_cookie

Here is what you need for 8 cookies:

  • 1/3 cup coconut oil, at room temperature
  • 1/3 cup hazelnut butter (or any other nut butter you like)
  • 2/3 cup coconut sugar
  • 2 tbs chia seeds + 6 tbs water (mixed together to make chia eggs)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup brown rice flour
  • 1/2 cup quick oats
  • 1/3 – 2/3 cup chocolate chips (choose your level of chocolateness!)
Here is what you need to do:
  1. In the bowl of your food processor, mix together the coconut oil, nut butter, and sugar until smooth. Add in the chia eggs and vanilla extract and mix again until smooth.
  2. Mix in the two flours, oats, salt, and baking powder until everything is smooth.
  3. Add the chocolate chips and pulse until everything is well combined.
  4. Line a cookie sheet, and preheat your oven to 350F (180C).
  5. Form balls of cookie doughs with 1 tbs of dough and place them on the cookie sheet. Flatten them to the size you want them to be as they will not spread much.
  6. Bake for 15 minutes or until the edges are golden.
  7. Remove from the oven, and let cool on a wire rack until completely cooled, and enjoy!

Chocolate_chip_cookies

I really hope you give these a try because they are delicious! Let me know what you think!

Depuis quelques mois je fais des efforts pour bien manger, avoir des légumes verts plusieurs fois par jour et m’assurer que mes portions sont raisonables… sauf pour les biscuits au chocolat! Après avoir resister à la tentation pendant quelque temps, j’ai finalement essayé quelques recettes, et voici ma préférée: croustillants à l’extérieur et tendres à l’intérieur, ces biscuits sont parfaits!
oat_chocolate_cookie
Voici ce dont vous aurez besoin pour 8 biscuits:
  • 1/3 tasse d’huile de coco à température piècecup coconut oil, at room temperature
  • 1/3 tasse de beurre de noisettes (ou d’un autre beurre de noix de votre choix
  • 2/3 tasse de sucre de coco
  • 2 c. à soupe de graines de chia + 6 c. à soupe d’eau (mélangés pour former un oeuf de chia)
  • 1 c. à thé d’extrait de vanille
  • 1 c. à thé de poudre à pâte
  • 1/2 c. à thé de sel
  • 1/3 tasse de farine de riz brun
  • 1/2 tasse de flocons d’avoine à cuisson rapide
  • 1/3 – 2/3 tasse de pépites de chocolat (choisissez votre niveau de chocolatitude!)
  1. Dans le bol de votre robot culinaire, mélanger l’huile de coco, le beurre de noix et le sucre. Une fois le tout homogène, ajouter les graines de chia et l’extrait de vanille et bien mélanger.
  2. Ajouter les farines, les flocons d’avoine, le sel et la poudre à pâte et bien mélanger.
  3. Ajouter les pépites de chocolat et pulser pour les incorporer.
  4. Préparer une plaque à biscuit et préchauffer votre four à 350F (180C).
  5. Former des boules de pâte avec 1 c. à soupe de mélanger et les placer sur la plaque à biscuit. Applatissez-les à la taille que vous préférez car ils ne s’étendront pas pendant la cuisson.
  6. Placer au four pour 15 minutes ou jusqu’à ce que les bords soient dorés.
  7. Retirer du four et laisser les biscuits refroidir. Régalez-vous!

chocolatE_chips_cookies

Ces biscuits sont sérieusement délicieux et j’espère que vous les essayerez!

My favourite oatmeal toppings \\ Deux options gruau!

I love oatmeal! It’s so comforting and easy to eat in the morning, it’s like you’re easing into the day. Plus, I love that I can eat it warm if I have time to prepare it or prepare it the night before and enjoy it on the go. How versatile! It’s also amazing because it keeps me fuller longer which is always good as I become mean when I’m hungry. Finally, I love it because I can top my oatmeal with seasonal fruits, nuts and seeds. As I have been trying to reduce my sugar intake, toppings are really important. Here are my current favourite toppings.

  • Peach Dream
    • peach slices
    • peanut butter
    • coconut chips
      • Cut the peaches in nice slices. Spread fancily on your oatmeal. Garnish with some coconut chips and drizzle some peanut butter over everything. Yum!

peach-dream-oats

  • Apple Sauce Wonder (This is the recipe for the apple sauce that I prepare weekly and that I use with my oatmeal and all over really.)
    • 4 apples
    • juice of 2 oranges
    • pinch of cinnamon
    • 1 tsp vanilla extract
      • Cut and core the apples and place them in a saucepan. Add the orange juice, cinnamon and vanilla extract. Place on medium heat and let bubble. Once the apples are completely cooked and mushy, transfer your apple sauce in your food processor and process until everything is extra smooth. Keep this in the fridge and enjoy all week long!
    • Garnish: coconut chips, sesame seeds, hemp seeds

oats2

I’m completely obsessed with these two new oat flavours. If you want to check out more, I have 3 more options for overnight oats. Yum! What do you put on your oatmeal?


J’adore le gruau le matin! C’est si réconfortant! Pour garder les choses intéréssantes, j’aime varier les saveurs et ajouter des fruits de saison et autres délicieusetés tous les matins. Voici mes deux dernières additions favorites, sans sucre!

  • Pêche Incroyable
    • Tranches de pêches
    • Beurre d’arachides
    • Flocons de coco
      • Couper la pêche en de belles tranches et les placer sur le gruau. Garnir des flocons de coco et laisser couler le beurre d’arachides de façon artistique. Miam!
  • Super Pomme: Voici ma recette de compote de pommes que j’aime garder dans mon frigo et utiliser toute la semaine.
    • 4 pommes
    • le jus de 2 oranges
    • une pincée de cannelle
    • 1 c.à café de vanille
      • Couper les pommes en morceaux et retirer les coeurs. Placer dans une casserole avec le jus d’oranges, la cannelle et la vanille. Faire cuire à feu doux jusqu’à ce que les pommes soient cuites et commencent à se défaire. Les transferer dans votre robot culinaire et mixer jusqu’à ce que le tout soit bien lisse. Garder au frigo et savourer toute le semaine!
    • pour garnir: flocons de coco, graines de sesame, graines de chanvre.

J’ai également partagé mes trois options préférés pour le gruau préparé la veille. Et chez vous, on trouve quoi sur le gruau?

Hazelnut Pear Oatmeal Cookies

This is a great recipe if you are in a rush in the morning and don’t want to bring a jar of oatmeal with you. You can prepare a batch of cookies ahead and just grab a few when you are ready to go. These little cookies are packed with rich flavours as well as delicious nutrients to keep you full until lunch. Plus, they are sugar-free, oil-free and gluten-free! And they are super simple to make!

hazelnut-pear-oatmeal-cookies

Here is what you need:

  • 1 1/2 cups raw hazelnuts
  • 2 1/2 cups quick oats (I used Bob’s Red Mill gluten-free quick oats)
  • 3 ripe pears
  • 1 tsp vanilla
  • 2 tbs lime or lemon juice
  • 1/2 cup hemp seeds

Here is what you do:

  1. In a frying pan, place the hazelnut and roast them on medium-high heat until they have a nice golden colour. Remove from the heat and let cool completely. Rub the hazelnut between your hands to remove the skins. Separate the nuts from their skins, which you can throw out.
  2. In your food processor, roughly grind 1/2 cup of hazelnut so that you still have big chunks. Place them in a large mixing bowl. Process the rest of the hazelnuts until you have a fine meal. Add to the mixing bowl.
  3. Process one cup of your quick oats into a fine flour and add this to the mixing bowl. Add the rest of the oats without processing them.
  4. Wash and peel the pears and remove their hearts and stems. Process them with the vanilla extract and lime juice until you have a smooth sauce. Add to the mixing bowl along with the hemp seeds.
  5. Mix everything together until you have a thick batter. Make balls with 1 tbs of batter at a time and set them on a lined cookie sheet. Lightly press them down to form your cookies. Place in an oven set at 350F and bake for 15 minutes. Take them out, turn them over and bake for an extra 5 minutes. Remove the cookies from the oven, and place them on a wire rack to cool. Enjoy!

hazelnut-pear-oatmeal-cookies2

I love how chunky and tender these cookies are. The hazelnut flavour is delicious, and the pears add a nice level of sweetness, without being too much. This is another recipe where your food processor is pretty much doing everything for you, which makes it super easy and fast to prepare. The hemp seeds add some protein which will help you feel full. By the way, if you want to win a bag of hemp hearts, check this out!  Finally, these are incredibly delicious and perfect on the go! Let me know if you try them out!