Strawberry and Smashed Cookie Salad

Not your typical salad, we know. But with the first local strawberries of the year making their appearance here in Scandinavia, a cookie salad seemed like an appropriate way to celebrate.

Our everyday way to enjoy local strawberries in June and July are simply served in a bowl with just a dash of oat milk or cream. Delicious as that may be, it is not a recipe to blog about (even if I’m a big fan of two-ingredient recipes) or to celebrate summer with. Hence, this cookie salad. We bake a giant cookie that we smash (!) and apart from the childishly pleasing feeling of doing that, all those oddly sized bits and pieces also are what makes the salad interesting. And when mixed with juicy berries, whipped cream and tiny elderflower florets, you have a great mix of textures and flavors. It is also a pretty looking dessert, a very simple and good one to make for your friends or family. You can bake the cookie ahead of time (or use any store-bought cookie) and ideally, you want to smash the cookie and assemble the salad in front of your guests. We’ve gathered a few recipe notes and suggestions how to change it up here below.

But first, check out the recipe video we made. Luise is doing a little intro talk in this video and we’d love to hear if you like us to develop this style more, or if you prefer them with just music. We are having a bit of hard time deciding ourselves.

We are planning some more videos (and a new video series) so subscribe to our youtube channel, if you haven’t already and you won’t miss out on any of it.


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Recipe notes:
• We made the cookie vegan to make it as inclusive as possible but you can replace coconut oil with butter if you are more into that. Vegans would obviously also use whipped coconut cream or whipped soy cream.
• Use cert gluten-free oats if you are gluten intolerant.
• The buckwheat flour can be replaced with regular flour if you like.
• You can make this into an Eton Mess by adding a larger amount of cream (and maybe even meringues) and serving it in glasses.
• You can swap the whipped cream for greek yogurt and serve this as a weekend breakfast. Or do 50/50 cream and yogurt for a more tangy dessert.
• If you have mint or lemon balm at home, those would be great additions to the salad.
• You can add any edible flowers and they are of course also entirely optional.
• If your berries are imported or not sweet enough, simply drizzle a little maple syrup, honey or elderflower syrup over the salad.


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Strawberries, Cookies & Cream

Vegan Chocolate Oat Cookies
200 g / 2 cups rolled oats
65 g / ½ cup buckwheat flour
4 tbsp cacao powder
3 tbsp chia seeds
½ tsp sea salt
½ cup / 110 g coconut oil or butter
½ cup  /125 ml maple syrup
½ cup  /125 ml plant milk

Salad elements
1 lb / 450 g fresh strawberries
1 knob fresh ginger, grated
1 small lemon, juice
elderflower and lilacs or other edible summer flowers
2 cups whipped cream or coconut cream (or Greek yogurt)

Set the oven to 200°C/400°F. Mix together the dry ingredients in one bowl. Add maple syrup, plant milk and coconut oil. Stir together and let sit for 20 minutes to allow the chia seeds and oats to thicken. Pour onto a baking sheet covered with a baking paper. Flatten out and shape a large, round cookie using your hands. Bake in the oven for about 20 minutes or until golden. Leave to cool and crisp up and then crush the cookie into large pieces. Rinse the strawberries, cut in halves and place in a ixing bowl. Add grated ginger,  lemon juice and a few elderflower florets, let sit while you whip the cream or coconut cream. Then transfer the juicy strawberries to a large serving platter. Add dollops of whipped cream (or yogurt) and tuck in the pieces of broken cookie. Scatter over the cookie crumbles and decorate with more elderflowers and lilacs. Serve & enjoy!


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Mini Cookie Dough Fudge Pops — Oh She Glows


by Angela (Oh She Glows) on May 25, 2018

Oh boy did I spend a lot of time getting this popsicle recipe just right. I’m picky about my popsicles (okay, really, I’m super picky about every recipe I share), and I’m SO happy with how these finally turned out—I have to say, eating dozens of fudge pops has really paid off…hah!

As much as I love making my kids healthy popsicles, for this recipe I set out to create a decadent fudge pop for adults and older kids. The other day I said to Nicole (OSG’s incredible recipe tester), “Why should little kids have all the fun?! She wholeheartedly agreed that us grown-ups need an indulgent popsicle recipe for ourselves, too! After testing these pops, Nicole wrote back and said, “Oh my, these are Amazing AF (As Fudge, ha!). Thank you a million times…I will be eating these all summer.” She cracks me up!

I started by creating a super-easy vegan cookie dough…let me tell you, this stuff is dangerously easy to whip up. Even if for some crazy reason you don’t make the fudge pops, these cookie dough chunks can be used a million different ways (like for topping banana soft serve or throwing into homemade blizzards).

I rolled the cookie dough between two pieces of parchment paper and cut the dough into chunks after freezing it. After that, I made a rich and creamy fudge base starring melted dark chocolate and coconut cream. DREAMY!! Then I simply alternated layering the base and cookie dough chunks in my popsicle molds (these are my all-time favourite mini molds!) and stuck them in the freezer. Just a few hours later, we were diving into decadent fudge pops studded with chunks of the most heavenly cookie dough. You won’t believe these delicious pops are dairy-free, I can promise you that!


Yield
22 mini fudge pops
Prep time
Cook time
0 Minutes
Chill time
2 1/2 to 3 hours

Ingredients:

For the cookie dough:
  • 1/4 cup (60 g) natural almond, sunflower, or peanut butter
  • 3 tablespoons (45 mL) pure maple syrup
  • 1 1/2 tablespoons (22.5 mL) virgin coconut oil, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 5 tablespoons (43 g) gluten-free oat flour
  • 5 tablespoons (30 g) almond flour
  • 1/8 teaspoon baking soda (for an authentic cookie dough flavour!)
  • 1/4 teaspoon fine sea salt
  • 1 1/2 tablespoons (17 g) mini vegan chocolate chips*
For the fudge pops:
  • 1 (100g) dark chocolate bar (70%)**
  • 1 (14-oz/398 mL) can full-fat coconut milk, chilled***
  • 3 tablespoons (45 mL) pure maple syrup
  • 1 tablespoon (6 g) unsweetened cocoa powder
  • 1 teaspoon (5 mL) pure vanilla extract
  • Pinch fine sea salt, to taste

Directions:

  1. For the cookie dough: In a medium bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla until smooth. Now stir the oat flour, almond flour, baking soda, salt, and chocolate chips into the wet mixture until combined.
  2. Place the dough between two large sheets of parchment paper and use a rolling pin to roll the dough into a 1/4- to 1/2-inch-thick rectangle. Using the parchment paper to grip, lift the cookie dough onto a large plate. Transfer the plate to the freezer and freeze for 15 to 30 minutes until the slab is solid.
  3. For the fudge pops: Break the chocolate bar into chunks and melt in a small pot over low heat. Once two-thirds of the chocolate has melted, remove it from the heat and stir until smooth.
  4. Scoop the solid coconut cream from the top of the can (you should have about one cup) and place it in a high-speed blender. Save the coconut water for another use, such as a smoothie.
  5. Add the melted chocolate, maple syrup, cocoa powder, vanilla and salt to the coconut cream. Blend on high until smooth. Pour the liquid into a small bowl.
  6. Remove frozen cookie dough slab from freezer. Using a pizza slicer, slice the slab into small square chunks (about 1/4-inch wide).
  7. Grab a narrow teaspoon and spoon 1/2 to 1 teaspoon fudge pop liquid into the bottom of each mold. Top with 2 to 3 frozen cookie dough chunks. Spoon more liquid into the molds and add a couple more chunks on top, making sure the liquid fills to just below the top of the mold. Insert the sticks into each respective mold.
  8. Freeze the molds for 2 1/2 to 3 hours, or until solid. Store leftovers in the freezer (either directly in the popsicle mold or in a freezer-safe zip bag) for up to 2 weeks (any longer and they tend to get icy).

Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



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cookie skillet

This Gluten-Free Chocolate Chip Skillet Cookie is So Good It Stops Time (Almost!)

There is nothing better than pulling a warm tray of cookies out of the oven – with the exception, maybe, of pulling one giant warm cookie out of the oven. This skillet cookie is not only a delicious new way to get your cookie on, it’s also a gluten-free and Paleo-friendly treat that’s made with seriously wholesome ingredients.
With just a handful of pantry staples (like dark chocolate, duh) and roughly thirty minutes, this big warm cookie is all yours. All of it!
Buying the Ingredients
Traditional chocolate chip cookies are made with white flour, loads of white and brown sugar, and butter. Although as soul soothing as those cookies may be (especially if made by your grandma), there’s a more nutritious way to make them.
This skillet cookie is made with almond flour, maple syrup, nut butter, coconut oil, and dark chocolate – all very delicious (and healthy) ingredients.
Almond flour is made by blanched and finely ground almonds and is a rich source of protein, healthy fats, and vitamin E. As opposed to almond meal, almond flour has a finer and less gritty consistency. Make sure to use the latter in this recipe.
Maple syrup is a deliciously sweet alternative to white sugar. In small amounts, maple syrup does contain nutrients such as iron, calcium, and zinc. Look for a 100 percent pure organic maple syrup, without any added coloring or sugars. Maple syrup impostors such as those often labeled as “pancake syrup” are made with mostly high fructose corn sup and artificial flavorings and are not what you should be baking with — or pouring on pancakes.
The nut butter in this recipe is a creamy and nutritious way to reap healthy fats and a soft cookie texture. Any sort of creamy nut butter will do in this skillet cookie recipe including almond, peanut, sunflower, and cashew butter.
Using a bar of high quality dark chocolate, at least 70 percent cacao solids or higher, provides hearty chocolate chunks and a heavenly flavor to this skillet cookie. Unlike milk chocolate, dark chocolate contains more of the beneficial nutrients (including antioxidants to support whole body health). Look for an organic bar of dark chocolate made with fair-trade growing and harvesting processes.
Although this recipe uses an organic egg, substituting with a flax egg is an easy way to make this skillet cookie recipe vegan.

Kitchen Prep
Like cookie batter, this cookie skillet batter and recipe comes together in a cinch. Simply preheat the oven, grease skillet, and make the batter.
When using a skillet make sure to use a cast iron skillet, stainless steel skillet, or nontoxic nonstick skillet. Many cooking skillets can be made with questionable ingredients, so it’s best to use the least toxic one as possible. For this reason, I’m partial to cast iron, which conducts heat easily and doesn’t off-gas chemicals. Plus, it can last you for years and years if properly cared for. If you lack an 8-inch skillet, you can also use a glass-baking dish or cake pan.

How to Make a Chocolate Chip Skillet Cookie
Recipe adapted from Rachael DeVaux of Rachel’s Good Eats

Chocolate Chip Skillet Cookie

Ingredients

1 organic egg

3 Tbsp maple syrup

¼ cup coconut oil

⅓ cup nut butter of choice

1 tsp vanilla extract

1 cup almond flour

½ tsp baking soda

2/3 cup of a dark chocolate bar, roughly chopped

¼ tsp flaky sea salt

Instructions

Preheat oven to 325 degrees Fahrenheit and lightly grease an 8-inch skillet with a bit of coconut oil.

Place coconut oil and nut butter into a small saucepan and heat on low. Stir mixture often, until coconut oil and nut butter and melted and incorporated together.

In a small bowl whisk together egg, maple syrup, melted coconut oil and nut butter, and vanilla extract. Stir in almond flour and baking soda and mix until combined. Fold in half of the chocolate, roughly chopped until incorporated.

Spread cookie batter into greased skillet and dot with remainder of chopped dark chocolate. Sprinkle with sea salt.

Bake cookie in the oven for 17-20 minutes, or until edges are slightly browned.

Remove from oven and let cool slightly before digging in!

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This Gluten-Free Chocolate Chip Skillet Cookie is So Good It Stops Time (Almost!)

Flavor Tips
Although this chocolate chip skillet cookie is pure perfection in its traditional form, it can get a little fancy, too.
Change up the flavor of the cookie by replacing the chocolate with ¼ cup rolled oats and a handful of raisins to make an oatmeal raisin version of this cookie.
Other additions include coconut flakes, chopped nuts, or even fresh raspberries or blueberries to dot the top of the skillet before baking.
A delicious and easy way to change up the flavor of this cookie is by changing the bar of dark chocolate you use. Find an organic version that adds in cayenne for a spicy cookie with a kick, or look for a bar that’s made with a hint of sea salt and caramel to take this cookie over to the delicious salty sweet side.
Whatever kind of additions you choose, this skillet cookie is sure to become a new favorite way to eat chocolate chip cookies.
Related On Organic Authority
How to Make the Ultimate Vegan Chocolate Chip Cookie
Easy Vegan No Bake Coconut Almond Chocolate Chip Cookies
The Ultimate Vegan Chocolate Chip Cookie Recipe with Maple Syrup and Coconut Oil
Photos by Kate Gavlick

Tags:
chocolate chip cookie

Kate Gavlick
Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.

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Ultimate DIY Vegan Cookie Board — Oh She Glows

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This may have been the most epic blog post and photo shoot we’ve ever tackled on Oh She Glows. As my last post before the Christmas holidays, I think it’s safe to say we’re going out with a bang this year! This cookie roundup has a little something for everyone on your list, and I hope my treats inspire you to create your own vegan dessert board—big or small—this holiday season. If you make one and share it online, I’d love to see. Be sure to use the hashtags #ohsheglows, #osgcookies, #GETINMABELLY, and #SantaGoesVegan…okay, I suppose the last two are optional.

Yesterday morning all I could think was “WHAT DID I GET MYSELF INTO!?” There I was: in the throes of a nasty cold, buzzing around the kitchen and decorating cookies at the speed of light while Arlo played quietly with his educational toys screamed at my legs . I wish you could’ve seen me running between my kitchen and photography studio during naptime, pleading with the Nap Gods for five more minutes of photoshoot time. Luckily it all came together with some major hustling.

Check out these two behind-the-scenes photos! Who else finds their kitchen in organized chaos this time of year? 😉

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Can you spot the gingerbread escapee below? LOL. It’s like a scene straight out of Shrek.

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As you’ll see in the graphic below, we’re playing around with a new photo feature. Please humour me by hovering over the red dots near each cookie grouping to display a fun pop-up box. I actually find all that clicking around quite satisfying…almost like popping bubble wrap! I’d love to hear whether you like this sort of thing; if so, we’ll do more in the future. 

 

1. Gluten-free Snickerdoodles

A festive favourite. Sprinkle with cinnamon sugar and a dash of turbinado after baking. Recipe is online here. Or find the non-gluten-free version here.

2. Almond Butter Rice Crisp Treats

Riffing on the classic Rice Krispie Square, these treats can be iced and sprinkled in advance for a pop of colour. I like to cut them into triangles for “tree” shapes around the holidays. Recipe available on the Oh She Glows Recipe App and on the blog.

3. Eggnog Crunch Biscotti 

A great companion to coffee or a latte, these crispy eggnog biscotti have a wonderful nutty flavour too. If you don’t have vegan eggnog on hand any plant-based milk works in a pinch. Recipe on Oh She Glows.

4. Gingerbread People

What’s a holiday spread without gingerbread buddies? These are fun for kids to help make too. Recipe from the Oh She Glows Recipe App (inside the Cookie Lover’s bundle).

5. Peanut Butter Cookie Dough Bites

With a quick prep and 10-minute chill, these bites are perfect for whipping up just before guests arrive. Recipe from The Oh She Glows Cookbook, page 235.

6. Triple Almond Thumbprint Cookies

Kid- and freezer-friendly for easy prep, any leftover cookies are perfect for breakfast the next morning, not that you’ll have any to speak of! Arlo LOVES these cookies. Recipe from Oh She Glows Every Day, page 205.

7. Ultimate Flourless Brownies

Rich and decadent, these gluten-free brownies with an almond butter base will make your kitchen smell amazing before guests arrive. Recipe from Oh She Glows Every Day, page 199.

8. Pillowy Pumpkin Snacking Cookies

Nut-free and kid-friendly, these cookies are a lighter complement to the board’s richer desserts. Recipe from Oh She Glows Every Day, page 217.

9. Lightened Up Magical Coconut Bars

Lightened up without butter and using unsweetened coconut, these bars still feel totally indulgent. Recipe on Oh She Glows.

10. Chewy Molasses Spelt Cookies

A holiday classic. I like to dip half in white chocolate and decorate with chopped candied ginger to punch up colour on the plate. Recipe is on the blog and in Oh She Glows Every Day, page 219.

11. Chocolate Macaroon Truffles

Rolled in matcha, these truffles add a sweet festive look to the board. For a more traditional macaroon flavour, you can stir shredded coconut into the truffle mixture. Extras make a lovely host gift too! Recipe on the blog.

12. Chocolate-Almond Espresso Cookies

Rich and perfect for dunking in after-dinner coffee or tea. Dip cooled cookies in melted vegan white chocolate for the ultimate treat. From Oh She Glows Every Day, page 207.

13. Peanut Better Balls

Peanut butter balls were a Christmas treat in my house growing up, and this lightened-up freezer-friendly version is perfect for making ahead before putting together your board. Recipe on the blog and in Oh She Glows Every Day, page 231.

14. Flourless Peanut Butter Cookies

My twist on the classic peanut butter cookie. They’re gluten-free and freezer-friendly, too. From Oh She Glows Every Day, page 213.

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Cookie board styling ideas:

If you’re looking for some festive styling ideas for your cookie board, feel free to play around with some of the following: fresh cranberries, clementines (bonus points if they have green leaves attached!), greenery (such as lacy cedar), or hand-written labels.

This post wouldn’t be complete without a shout-out to Nicole, OSG’s recipe tester extraordinaire, for all of the baking help. You should’ve seen the truckload of cookies she delivered this week! #cookiemotherlode

Well friends, I won’t be posting again until the new year as I’m working away on the blog redesign and also preparing for a couple TV segments next week (one of which is live on Your Morning on December 19th!). Be sure to follow me on Twitter and Insta Stories for all of my riveting day-to-day updates…heh. And if you have any recipe questions for me, I’ll be on stand-by to help troubleshoot, as always!

Last but not least, I want to wish you all a fantastic holiday season! I’m so grateful for your continued support, friendship, and enthusiasm for what I do. With love and immense gratitude,

Angela xoxo 

Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



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