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DIY Holiday in a Jar: Chewy Chocolate Ginger Molasses Cookies

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These might be THE BEST gluten-free chocolate ginger molasses cookies you’ve ever made. Crunchy on the outside and chewy on the inside. YES PLEASE!

These might be THE BEST gluten-free chocolate ginger molasses cookies you've ever made. Crunchy on the outside and chewy on the inside. YES PLEASE!

I think Linley and I tested these cookies 6 times before actually perfecting them. DANG, does it feel good to finally get it once the perfect batch comes out of the oven. You guys. These cookies are AMAZE BALLS. We’re talking a little bit of crunch on the outside and soft and chewy on the inside. What more could you ask for?

I am totally the type of girl who NEEDS an afternoon pick-me-up of sorts. A delicious cookie made with real ingredients + coffee is at the top of my list.  Did I mention that Christmas is the best time of year for snacking because there’s always cookies to be eaten :)

These might be THE BEST gluten-free chocolate ginger molasses cookies you've ever made. Crunchy on the outside and chewy on the inside. YES PLEASE!

These cookies are made with some of my favorite ingredients.

Because I have been working closely with Ancient Harvest, I’ve been experimenting with quinoa products in baked goods. I actually really love the flavor the quinoa flour brings to this cookie. On point. This year AH is hosting a Quinoa Cookie Swap. Check out more amazing holiday cookie recipes featuring quinoa HERE. 

These might be THE BEST gluten-free chocolate ginger molasses cookies you've ever made. Crunchy on the outside and chewy on the inside. YES PLEASE!

I’m definitely adding these cookies to the “I make these all year round even though they’re made with Christmas flavors” list. Who’s with me?

Oh! I almost forgot. This recipe fits perfectly in a mason jar for you to give as a gift. Want to know what I would do? I would make a batch of these bad boys and give my friends a few cookies + the jar of ingredients to get them excited to bake them in their own kitchen. 

These might be THE BEST gluten-free chocolate ginger molasses cookies you've ever made. Crunchy on the outside and chewy on the inside. YES PLEASE!

The cookie should be a bit hard on the outside and chewy on the inside!

These might be THE BEST gluten-free chocolate ginger molasses cookies you've ever made. Crunchy on the outside and chewy on the inside. YES PLEASE!

Check out The Healthy Maven for her 5th DIY Holiday in a Jar recipe. Davida is the queen of soup recipes (she gets it from here Mama) and I guarantee this is no exception. 

A recipe for healthy moroccan lentil soup that can be pre-made and packaged in a jar. Just add water for a meal in one that you can gift to friends and family. The Healthy Maven 4 days ago

This post is sponsored by Ancient Harvest Quinoa. I was compensated and all opinions are my own. Thank you for supporting Fit Foodie Finds. 

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gluten free ginger molasses cookies

DIY Holiday in a Jar: Chewy Chocolate Ginger Molasses Cookies

  • Author: Sandra
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Ingredients

Scale

¾ cup quinoa flour

¾ cup almond meal

⅓ cup cocoa powder

1 teaspoon baking soda

½ cup coconut sugar

3 teaspoons ground ginger

2 teaspoons ground cinnamon

pinch of salt

1 large egg

1 teaspoon vanilla

¼ cup molasses

¼ cup coconut oil, melted

Instructions

  1. Preheat oven to 350ºF and spray a baking sheet with coconut oil cooking spray. Set aside.
  2. Place egg, vanilla, and molasses in a large bowl and whisk. Make sure you leave out the coconut oil for the end. Set aside.
  3. Place all of the dry ingredients in a medium size bowl and mix until combined.
  4. Slowly add dry ingredients into the large bowl and mix. Once partially combined, add in ¼ cup of melted coconut oil and continue to mix until everything is combined. The dough should be sticky.
  5. Place dough into refrigerator for 15 minutes to firm up a bit.
  6. Using a tablespoon cookie scooper, scoop out heaping tablespoons of dough. Roll between the palms of your hand and press down to slightly flatten out the cookie. This works best if your hands are a bit moist so that the cookie dough does not stick to you. Place on cookie sheet.
  7. Bake at 350ºF for 10 about minutes or until your cookie starts to crackle on the top.

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Power Puff Balls

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Power Puff Balls

I’m a snacker. It’s true. I’m always hungry.

Which is why I turn to balls. They are the perfect bite sized treat to satisfy my constant hunger! Lately, I’ve playing around with different add-ins, giving myself more protein and fiber. 

Today’s recipe is a spin off of my Bird Food Balls that I made last year…They are gluten-free, dairy-free, and vegan (I think).

Power Puff Balls

I get POWER from the chunky peanut butter and chia seeds and PUFF from the millet Puffs.  Hence…Power Puff Balls! (Not to be confused with…Bubbles, Blossom, and Buttercup.)

Power Puff Balls

I was always Bubbles

Power Puff Balls

*If you don’t freeze them, they wont stay stuck together! They taste better frozen anyways

Power Puff Balls

My original thought was dark chocolate chips, but I didn’t have any. The carb chips actually work quite well! I think it’s because I didn’t use honey. Agave doesn’t have that overpowering flavor like honey, so it worked well with the carob chips! 

Power Puff Balls
Power Puff Balls

How could you not like these. They fit perfectly in your hand!

Power Puff Balls

Are you a snacker?

What Power Puff Girl are you?

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Power Puff Balls – Fit Foodie Finds

millet puffs recipe

  • Author: Sandra
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Ingredients

Scale

2C millet puffs

1/4C chunky peanut butter

2–3T agave nectar

2T chia seeds

handful of carob/chocolate chips

Instructions

  1.  In a large bowl, melt peanut butter and agave nectar in the microwave for about 20 seconds.
  2. Then, add in the rest of the ingredients and mix.
  3. Spoon mixture into baby muffin liners and freeze for about an hour.

Notes

If you don’t freeze them, they wont stay stuck together! They taste better frozen anyways

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Roasted Butternut Squash and Goat Cheese Farro Salad

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Roasted Butternut Squash and Goat Cheese Farro Salad

Make this Roasted Butternut Squash and Goat Cheese Farro Salad for a healthy, delicious dinner that’s made with whole grains and tons of veggies!

Roasted Butternut Squash and Goat Cheese Farro Salad- a delicious, detoxifying dinner made with whole grains and tons of veggies!

Confession- this is the FIRST TIME I have EVER cooked with butternut squash. I KNOW I KNOW, you probably think I’m crazy, but it’s one of those foods (like mushrooms!) where I had a terrible first experience. After trying a delicious butternut squash soup in Israel, I decided to give it a second chance. In Israel, they pretty much called all squash pumpkin, which I found interesting 

Farro is a grain I’ve been wanting to cook with ever since I saw it on Edible Perspective (one of the first blogs I ever started reading in college!) years ago. For you gluten-free eaters…farro is not technically gluten-free, but it is relatively low in gluten. Just an FYI.

Roasted Butternut Squash and Goat Cheese Farro Salad- a delicious, detoxifying dinner made with whole grains and tons of veggies!

So this farro salad is super delish! It’s made with…

  • butternut squash
  • onion
  • kale
  • garbanzo beans

It has simple flavors, but is a delicious, detoxifying dinner after the holiday weekend!

Roasted Butternut Squash and Goat Cheese Farro Salad- a delicious, detoxifying dinner made with whole grains and tons of veggies!

Can I just note that I thought peeling this was going to be a lot harder than it was. I had a blonde moment because I started off by using a knife to peel it not thinking a potato peeler would work. It was my first time okay….

Then I said screw this and tried the potato peeler. Worked like a charm!

It was easy to slice and dice into bite size pieces, which is just the way I like my sweet potato!

Roasted Butternut Squash and Goat Cheese Farro Salad- a delicious, detoxifying dinner made with whole grains and tons of veggies!

The goat cheese is a MUST in this recipe.

I didn’t want to over flavor the salad with spices because I LOVE goat cheese. You best make sure you use a lot because you’ll want a taste in every bite.

Roasted Butternut Squash and Goat Cheese Farro Salad- a delicious, detoxifying dinner made with whole grains and tons of veggies!

You can eat this salad plain (for all you vegetarians out there!), or serve it with some baked chicken, which is what I did. Gotta get Blakester to eat some how

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Roasted Butternut Squash and Goat Cheese Farro Salad

Roasted Butternut Squash and Goat Cheese Farro Salad

  • Author: Sandra
  • Total Time: 1 hours
  • Yield: 1 servings 1x
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Ingredients

Scale
  • 1/2 large butternut squash, peeled and chopped into bite-sized pieces
  • 1 small yellow onion, diced
  • 2 + 2 tablespoons EVOO, divided
  • 1 + 1 tablespoons garlic (divided), minced
  • 1.5 cups farro, rinsed
  • 4 cups chicken/vegetable broth
  • 4 large chicken wings
  • handful of kale, chopped
  • 1 15 oz. can of garbanzo beans, drained and rinsed.
  • salt and pepper to taste
  • garlic salt, to taste
  • 2 teaspoons italian seasoning
  • 1–2 tablespoons lemon juice
  • 1/2 cup goat cheese crumbles

Instructions

  1. Begin by preheating oven to 375ºF. Then, in a medium-sized pot, bring farro and chicken broth to a rolling boil. Cover and turn to low, let boil for about 15 minutes. *NOTE: the liquid did not fully evaporate, but I wanted my farro to be al dante, so boil yours longer if you like it chewier.
  2. Next, prep veggies by slicing butternut squash in half, removing seeds from the middle and peeling the skin. Then dice into bite-sized pieces using a sharp knife. Dice a small yellow onion.
  3. Line a baking sheet with tin foil and drizzle on about 1-2 tablespoons of EVOO. Place butternut squash and onions on baking sheet and toss in EVOO. Season with salt and pepper and a tablespoon of minced garlic.
  4. Prep chicken wings by lining another pan with tin foil and spray with non-stick cooking spray. Place on 4 chicken wings and season with salt, pepper, and garlic salt to taste. Squeeze on lemon juice.
  5. Place chicken and veggies in the oven at the same time. Cook veggies for about 25 minutes and chicken for about 35 minutes.
  6. Once the veggies are cooked, set aside.
  7. In a large sauce pan, heat 1-2 tablespoons of EVOO. Then, add in chopped kale, garbanzo beans, and a tablespoon of minced garlic. Season with salt, pepper, and italian seasoning. Sauté for a few minutes or until your kale is at its desired texture.
  8. Finally, add in roasted veggies, cooked farro, and another gulp of EVOO, and mix. Sprinkle on goat cheese to the top (generously…because why not!?). Serve with baked Lemon Garlic Chicken.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

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Single-Serve Peanut Butter Muffin 2 Ways

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Single-Serve Peanut Butter Muffin

So the entire time I was making this recipe this was going through my head on repeat:

“Peanut butter jelly time, peanut butter jelly time, peanut butter jelly time…”

Single-Serve Peanut Butter Muffin 2 Ways #glutenfree #vegan #recipe

You could say that that song would be part of my theme song.

Of course the Fit Foodie Lee theme song would most likely be sung A Cappella and a mashup of classic rock, 90’s, and techno. Duh.

Single-Serve Peanut Butter Muffin 2 Ways #glutenfree #vegan #recipe

Ingredients for Single-Serve Peanut Butter Muffin

  • peanut butter
  • almond milk
  • coconut oil
  • egg
  • all-purpose flour
  • ground oat flour
  • coconut palm sugar
  • baking powder
  • applesauce

This muffin though. IS just PERFECT.

When it’s that time of the month (yeah I said it!), I crave carbs like it’s my job. All I want to do is eat cereal and baked goods. I’ve learned that I just need to give my body what it’s craving in order to satisfy that craving. That’s why I L to the O to the V to the E single-serve recipes.

Uh…I made an entire e-book on them…and just lowered the price to $7.99! 

As you can see from the title of this recipe- I created two different variations of the same muffin. One vegan (using a chia egg) and one not vegan (using an egg white).

I am no vegan connoisseur when it comes to baking, but I thought it would be an interesting project. Plus I know a lot of FFF readers enjoy vegan recipes! Let’s talk about how the two variations turned out.

The Non-Vegan Muffin turned out…

  • Fluffy
  • Moist
  • Perfectly Cooked

The Vegan Muffin turned out…

  • Dense
  • Chewy
Single-Serve Peanut Butter Muffin 2 Ways #glutenfree #vegan #recipe

Here is a better angel of the two. You can see how much taller the non-vegan muffin turned out. What an egg can do I tell you! They both had the same nummy flavor, just different texture and properties.

Single-Serve Peanut Butter Muffin 2 Ways #glutenfree #vegan #recipe

Let’s face it. How did I really eat my muffin?

With a smear of peanut butter and some chocolate chips. #HAZZAH

Single-Serve Peanut Butter Muffin 2 Ways #glutenfree #vegan #recipe

Are you a vegan baker? Any tips and tricks for veganizing baked goods?

What would your theme song be like? Don’t be shy…let’s hear it!

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Single-Serve Peanut Butter Muffin 2 Ways

Single-Serve Peanut Butter Muffin 2 Ways

  • Author: Sandra
  • Total Time: 21 minutes
  • Yield: 1 muffin 1x
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Description

 

Ingredients

Scale
  • 1 tablespoon peanut butter, creamy
  • 1 tablespoon almond milk
  • 1 teaspoon coconut oil
  • 1 egg white
  • 1 tablespoon gluten-free all-purpose flour
  • 1 tablespoon ground oat flour
  • 2 teaspoons coconut palm sugar
  • ⅛ teaspoon baking powder
  • omit egg white
  • chia egg: ½ teaspoon chia seeds + 2 teaspoons water
  • 1 tablespoon applesauce

Instructions

  1. First, preheat oven to 350ºF and spray a single muffin tin with coconut oil cooking spray. Set aside. Next, mix all wet ingredients together. Then, add in dry ingredients and mix until smooth. Transfer batter into muffin tin. Bake at 350ºF for 15-17 minutes.
  2. First, preheat oven to 350ºF and spray a single muffin tin with coconut oil cooking spray. Set aside. Next, prep your chia egg, by mixing together chia seeds and water. Let sit for a few minutes or until the chia seeds become slimy and expand. Add the wet ingredients (omit egg white, sub applesauce) and mix. Then, add in dry ingredients and mix until smooth. Transfer batter into muffin tin. Bake at 350ºF for 20-22 minutes.
  • Prep Time: 5 minutes
  • Cook Time: 16 minutes

Nutrition

  • Serving Size: 1 muffin
  • Calories: 264
  • Fat: 14

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Healthy Snack Idea Frozen Vegan Chocolate Dipped Cuties and Berries

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Healthy Snack Idea Frozen Vegan Chocolate Dipped Cuties and Berries

For a healthy snack idea, buy seasonal fruit and dip the slices into dairy-free, vegan chocolate. Pop them into the freezer for a quick, tasty dessert or snack!

Healthy Snack Idea: Frozen Vegan Chocolate Dipped Cuties and Berries

The one thing I am always scrounging for after dinner is something sweet. Thing is- I don’t necessarily want or need a full blown dessert, rather something easy, quick, and tasty! That’s why I whipped up another batch of my Homemade Vegan Chocolate Chips so I could dip some cutie slices and berries into.

This time, however, I didn’t actually turn the chocolate into chocolate chips, I just used it to dip my fruit into! Any kind of vegan chocolate or normal dark chocolate will work for this! Just be prepared to work quickly. Cold fruit + hot, melted chocolate means that the chocolate will harden a wee bit faster. 

Healthy Snack Idea: Frozen Vegan Chocolate Dipped Cuties and Berries

You could literally use any kind of fruit you wanted…

  • strawberries
  • cherries
  • oranges
  • kiwi
  • banana

…anything that floats your boat! I found a great deal on raspberries the other day….2 for $4.00. SCORE!! I’ll take 4 please  I go through those things like it’s my job.

Healthy Snack Idea: Frozen Vegan Chocolate Dipped Cuties and Berries

This would also be an excellent recipe to get the kids in on. They can choose their favorite fruit…art project meet cooking project. BOOM.

I suggest starting off with about a 1/2 cup of chocolate ad then melting more if you need/want more. This will also help prevent the chocolate from hardening quickly.

Healthy Snack Idea: Frozen Vegan Chocolate Dipped Cuties and Berries

If you’ve never eaten a frozen cutie or berries, here’s your chance. IT’s THE BEST EVER!

They are like 100% little whole popsicles. Even if you don’t like chocolate (these kinds of people do exist!), I highly suggest freezing some fresh berries/cuties for a fun snack! SO GOOD.

Healthy Snack Idea: Frozen Vegan Chocolate Dipped Cuties and Berries
Healthy Snack Idea: Frozen Vegan Chocolate Dipped Cuties and Berries

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Healthy Snack Idea: Frozen Vegan Chocolate Dipped Cuties and Berries

Healthy Snack Idea: Frozen Vegan Chocolate Dipped Cuties and Berries

  • Author: Sandra
  • Total Time: 30 minutes
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Ingredients

Scale
  • 1/2 – 1 cup vegan, dairy free chocolate chips
  • 2 cups fresh fruit
  • toothpicks

Instructions

  1. First, line a baking sheet with parchment paper.
  2. Then, melt your chocolate chips or make a batch of my homemade vegan chocolate. I usually place the chocolate chips in a microwave safe bowl and pop it in for about a minute.
  3. Dip half your fruit into the chocolate and place on parchment paper. Stick a toothpick in for easy access after they freeze.
  4. Place baking sheet into freezer. Let fruit freeze for about an hour.
  5. Keep in a tupperware or plastic bag inside the freezer for easy access.
  • Prep Time: 30 minutes

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Chocolate Chocolate Chip Cupcakes with Mocha Buttercream Frosting

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A lot of people ask me how I come up with my recipes. I usually respond with…”It’s all up here (point to my brain).”

Hehe, just kidding. I always start off with some sort of base recipe or inspiration….Something I’ve made before or seen on another blog. Pinterest is an absolute godsend for recipe inspiration and creation. It’s usually my first stop (who needs Google anymore?).

Like these cupcakes- it’s not like I just pulled the recipe out of my pocket!

Chocolate Chocolate Chip Cupcakes with Mocha Buttercream Frosting

I actually modified a recipe I’ve done before: Healthier Chocolate Cupcakes. For the frosting- I got the base from THIS (Espresso Buttercream Frosting) recipe and modified the flavor with ingredients I already had in my cabinet.

So I am sure you are thinking, well how the hell are these cupcakes healthy? That is a really good question. I did take some steps to make the actual cupcake part healthier by using less sugar, half whole wheat flour, and applesauce instead of oil. But- the frosting pretty much canceled it out. There is a healthy dose of butter and sugar and Linley deserved every bit of it! These were birthday cupcakes for one of my dearest girlfriends Linley. If you’re going to do a birthday cupcake- you best do it right.

It’s called moderation.

Chocolate Chocolate Chip Cupcakes with Mocha Buttercream Frosting

Chocolate Chocolate Chip Cupcakes

I used THIS recipe + 1/3 cup mini dark chocolate chips.

Mocha Buttercream Frosting

I used THIS  (credit: Brown Eyed Baker) recipe but used 1 teaspoon mocha flavoring instead of espresso powder

Chocolate Chocolate Chip Cupcakes with Mocha Buttercream Frosting

Very spongy and delicious! The cupcakes didn’t puff up as much as my original recipe, but I think that is because I added mini chocolate chips, which made things a little bit more dense. The frosting seemed pretty perfect, but when I transferred it to the piping bag and then onto the cupcake, things got a little but airy.

Don’t care! They are still gorgeous

Chocolate Chocolate Chip Cupcakes with Mocha Buttercream Frosting

I picked up cute little accessory flags at Sur la Table. Such an easy way to give a boring cupcake some pizzaz.

Chocolate Chocolate Chip Cupcakes with Mocha Buttercream Frosting

.Chocolate Chocolate Chip Cupcakes with Mocha Buttercream Frosting

And that is that.

Now, I just really want to eat a cupcake.

Cupcake Flavors: Whats your favorite? 

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