A Dime a Dozen.

Ummmmmmm so, it’s Monday.


It’s been eons since I’ve posted a cookie recipe.

Well, at least it feels like it.

Cookies are my thang.

They are definitely my boo.

The peanut butter to my jelly.

We are about to put alcohol in your cookies.


Because it’s the holidays and lawd knows we all could use a little bit of alcohol.


Especially if your EXTENDED family is anything like mine.


Italian families have their problem child(s).


They come at a dime a dozen.


This is why we need bourbon in our oatmeal cookies.


Who needs wine


when we’ve got boozy cookies.


Oh and  chocolate chips. Mhhhhm.

Bourbon Chocolate Chip Oatmeal Cookies
Recipe type: Cookies, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
Crispy, chewy oatmeal cookies spiked w/ bourbon and topped w/ a sweet maple bourbon glaze. Gluten-free.
  • For the cookies:
  • ½ c. coconut oil, at room temperature
  • 1 c. coconut sugar
  • 1 large egg
  • 1 t. pure bourbon vanilla extract
  • 1 t. bourbon
  • ½ c. + 1 T. gluten-free oat flour
  • ½ c. almond flour
  • 1¼ c. certified gluten-free rolled oats
  • ½ t. ground cinnamon
  • ½ t. baking soda
  • ½ t. baking powder
  • ½ t. fine sea salt
  • 1 c. mini chocolate chips (I used the vegan Enjoy Life brand)
  • For the maple bourbon glaze:
  • ½ c. powdered sugar
  • 1 T. pure bourbon vanilla extract
  • 1 T. pure maple syrup
  1. For the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the coconut oil and coconut sugar until just combined.
  3. Beat in the egg, vanilla, and bourbon and mix until smooth.
  4. Stir in the flours, cinnamon, baking soda, and baking powder. Mix until a dough forms.
  5. Fold in the oats and chocolate chips.
  6. Drop the batter by rounded teaspoons on to the prepared baking sheet.
  7. Gently press down on the tops of each cookie to flatten.
  8. Bake for ten minutes, or until the cookies have spread a bit and are lightly golden.
  9. Let the cookies cool completely.
  10. For the glaze, combine all of the ingredients in a small mixing bowl, whisking until smooth.
  11. Dip the tops of each cookie into the glaze and let dry until the glaze has hardened.



 I love love love fall.

If only the fall weather would show it’s face round’ these here parts.

Although the weather hasn’t showed up, the festive decoration sure has.

This was apparent on my shopping trip to Target yesterday w/ my mom.

Everything was autumnal orange & candy corn & halloween costumes flooded the aisles.

I always get super psyched for fall candle scents, especially the food related scents, vanilla bean cupcake, caramel apple, pumpkin pie.

It’s all gravy.

I chose pumpkin spice yesterday.

Let’s see how fast I can burn through that one.

I usually go for caramel apple but I opted for the real thing on Saturday.

Yep, I made cookies w/ the caramel apple theme.


I have been craving oatmeal cookies.


I mean, who wouldn’t crave a warm, ooey, gooey cinnamon oatmeal cookie?


I threw in some grated  Honeycrisp apple for health points 🙂


Oh, and pecans because…


you just can’t have an oatmeal cookie without walnuts, or pecans, etc.

It’s the cardinal rule.

But here comes the caramel part…coconut milk caramel.


Need I say more?


Ummmm…I didn’t think so 😉

Caramel Apple Oatmeal Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 22
Classic oatmeal cookies with warm cinnamon, stuffed w/ shredded tangy, sweet apple and chopped pecans for a bit of crunch. Drizzled w/ a coconut milk caramel that makes for the perfect treat. Gluten-free & vegan.
  • For the cookies:
  • ¾ c. gluten-free oat flour
  • ¼ c. almond flour
  • 1 c. gluten-free rolled oats
  • ½ t. ground cinnamon
  • ½ t. baking soda
  • ¼ t. salt
  • ¼ c. coconut oil, softened
  • ¾ c. coconut sugar
  • 1 flax egg (1 T. ground flaxseed meal + 2 T. water, mix let sit for 5 minutes) or 1 large egg (if using egg, make sure you leave it out at room temperature before using)
  • 1 t. pure vanilla extract
  • 1 small Honeycrisp Apple, peeled and grated
  • ½ c. raw, unsalted chopped pecans
  • For the caramel:
  • ¼ c. water
  • ½ c. coconut sugar
  • 1 c. full-fat coconut milk
  • 2 t. pure vanilla extract
  • ⅛ t. salt
  1. For the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the oat flour, almond flour, oats, cinnamon, baking soda, and salt.
  3. In a separate mixing bowl, cream together the coconut oil and sugar until smooth.
  4. Mix in the egg & vanilla.
  5. Fold the wet mixture into the dry mixture, combining until everything is evenly distributed and a dough begins to form.
  6. Fold in the grated apple & pecans.
  7. Drop the batter by rounded tablespoons onto the prepared baking sheets. Bake for 11-12 minutes or until slightly golden.
  8. While the cookie are baking, prepare the caramel sauce by place the water and sugar in a sauce pan.
  9. Whisk to evenly distribute.
  10. Bring the mixture to a boil on the stove over high heat, stirring constantly.
  11. Add in the coconut milk, vanilla, and salt and continue cooking over medium heat, stirring constantly to avoid burning the mixture. This takes about 10-12 minutes.
  12. The mixture will turn darker and begin to thicken when finished.
  13. Pour into a microwave safe bowl and let cool completely.
  14. Let the cookies cool completely then glaze with the cooled caramel.

Nutritional Facts (per cookie (1/22 of recipe) (calculated w/out caramel): Calories: 87g, Total Fat: 6.8g, Sodium: 58.3mg, Potassium: 14.8mg, Total Carb: 8.2g, Dietary Fiber: 1.3g, Sugars: 3.3g Protein: 1.6g



In a land of Peanut Butter.

It’s Friday.

Let us rejoice and be glad! I apologize for the church hymnal reference…it’s probably because I went to private school my entire life. Oh, and Friday was always a mass day.

As a young girl, I was always front and center in church choir and I absolutely loved it.

Clad in my blue checkered jumper, matching headband, and navy Keds.

I even sang in my high school choir.

Then, when I became a senior in high school I developed a huge case of senior-itis.

I’m not even joking…it was soooooo bad I would make excuses for myself to miss Friday night football games.

It wasn’t like I was a spectator, I was head cheerleader and skipping football games to go to the movies with friends wasn’t exactly role model behavior.

Haha. You know what? I wouldn’t change that for the world. The skipping football games part, that is.

Plus, our football team was a disgrace to humanity.

How did I get off on this tangent?

Maybe my point is to rejoice that I’m no longer in high school.

It’s all about the adult life now.

I make big girl decisions.

Like, if I want to take a shower at 5, get in my p.j.’s, and watch lifetime movies on a Thursday night after I eat dinner at 6…you are damn straight I will.

Because lifetime movies are totally real life, right?


Especially the movies about a wrongly convicted woman who escapes from prison and becomes one of America’s most wanted fugitives.

But of course I only watched it because the lead actress was Jenna Dewan Tatum and she was is totally my idol in the movie Step Up.

Plus, the fact that Channing Tatum is her baby daddy isn’t too shabby either 😉

Being an adult also means that I can choose to eat peanut butter at every meal.


By now, we all know that I have an addiction.


Peanut butter completes me.


These muffins are supreme snackage/breakfast/lunch/dinner-ish muffins.


I dream of a land of peanut butter, honey, milk, and oatmeal.


These muffins encompass all of those things.


So, I guess you could say that they are a little piece of heaven.


Yep, peanut butter, honey, oatmeal heaven.


I’m pretty sure God knows about peanut butter.


Hopefully I can count on him to have some for me whenever I reach those pearly gates.


I should probably stop watching reality trash t.v. first though.


I am just going to blame it on my early childhood spent watching Soap Opera’s with my mom.


I didn’t care what was on t.v., as long as my mom made me a turkey, cheese, and mayo on whole wheat.


I definitely miss those days.


Simplicity at it’s best.


Where my healthy food obsession came from…I have no idea.


All I know if that these muffins have a melt in your mouth creamy peanut butter flavor that


makes me feel sorry for those sad suckers allergic to peanuts.


Whoever you are, you probably have a strong dislike for me at the moment.


Peanut Butter and Honey Oatmeal Muffins
Recipe type: Breakfast, Brunch, Snack, Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 11-12
Gluten-free/Vegan muffins chock full of creamy peanut butter, oats, and a touch of honey. Perfect for a snack or for breakfast on the go!
  • For the muffins:
  • 1 c. gluten-free oat flour
  • 1½ t. baking powder
  • ¼ t. fine sea salt
  • 2 T. melted coconut oil
  • 3 T. peanut butter (I used all-natural smooth)
  • 3 T. pure honey (can sub maple syrup, coconut nectar, or agave for vegan)
  • ¾ c. unsweetened, vanilla almond milk
  • ¼ c. gluten-free rolled oats
  • For the peanut coconut butter glaze:
  • 1 T. all-natural smooth peanut butter
  • 1 T. coconut butter
  1. Preheat the oven to 350 degrees F. Spray a 12 cup muffin tin with cooking spray or line with paper liners.
  2. In a large mixing bowl, combine the oat flour, baking powder, and sea salt.
  3. Mix in the oil, peanut butter, honey, and almond milk. Stir until a smooth batter forms.
  4. Fold in the rolled oats.
  5. Fill each muffin tin with 1-2 tablespoons of the batter.
  6. Top each muffin with about 1 teaspoon of rolled oats.
  7. Bake for 18-20 minutes, or until slightly golden and a toothpick inserted into the center of each muffin comes out clean.
  8. Let the muffins cool completely.
  9. While the muffins cool, place the glaze ingredients in a small mixing bowl and melt slightly in the microwave for 10 seconds.
  10. Mix until smooth.
  11. Drizzle or spread glaze on top of each muffin. Make more glaze as needed.