Remember that cookie swap party I went to around Christmas? I was entirely freaked out at the prospect of baking because well I cook, but I don’t bake.
Logically if I can do one, I can do the other…but something happens when I bake.
Namely I eat all the batter prior to baking and the result is feeling kinda nauseous, but on a serious sugar high and thus leading to a bizarre run that’s probably similar to a toddler on Christmas morning that eventually collapses in a heap.
YET, I was excited at the prospect of a cookie exchange and started pondering how to do things different. After all, those previous sessions were merely another chance to learn. I also pledged in the Holiday Challenge group not to eat the batter and to only try 3 cookies at the swap, success on all fronts!!
Have you ever wondered how a cookie exchange works?
Well thanks to Laura, now I know too!
It is in essence a lot like a potluck, where the host is probably going to cook more than anyone else! You bake up your favorite cookie, or something new, in bulk and at the party have a chance to nosh on all the goodies everyone else has slaved over a hot stove to make as well.
When it’s time to go, you fill a container with a variety of all the delicious options and take them home promising yourself you won’t eat them all right away…then you sneak a bit here and there until they’ve magically disappeared.
It’s hard when you go to a group potluck to know in advance who can eat what and interestingly there where a few allergies at ours, so I was happy to have a choice for everyone that was dairy free and gluten free! You can find more recipe ideas from Udi’s on their website and Facbeook…but let’s start with this healthy Peppermint Cookie recipe!
Chocolate Peppermint Cookies
Makes 20-30 cookies – I made them small and liked having more.
Dairy Free, Gluten Free, Vegan
3 cups Udi’s Gluten Free Oats
1/3 cup Vega Chocolate Sport Protein Powder (or cacao powder)
3 large ripe bananas
1/4 cup Unsweetened Vanilla Almond Milk
1 tsp vanilla extract
2 drops peppermint stevia (or skip and use just vanilla)
2 drops vanilla stevia
1/2 tsp baking soda
1/4 tsp salt
Bonus points because this clean eating cookie could also be used as pre-run fuel for a few reasons!!
- It’s light, so not a ton of digestion is requried
- Gluten free is often much easier on runners digestive tracts
- It’s a clean source of carbs with the quick to use banana and the longer lasting oats
- Peppermint is a HUGE benefit to athletes
- Relaxes the airways making breathing easier
- Improves exercise performance
- Peppermint aroma is effective in reducing perceived effort
- Peppermint essential oil applied topically can increase pain threshold
- Preheat oven to 350F
- Toss oats in a Vitamix or food processor for a quick spin
- Move to a dry bowl and add other dry ingredients
- Mash bananas or also toss in food processor
- Stir all ingredients together minus the mints
- Spoon on to a baking sheet (lined with wax paper or parchment paper)
- Bake 10-15 minutes
- While baking put the mints in a little baggie and crush
- Sprinkle over top (I mixed some pieces in prior to baking as well cause I love me some mint)
Do you bake? Can you manage not to eat it all?!
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This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.