No Bake S’mores Bars

No-Bake S’mores Bars are gluten free, quick and easy! The iconic flavors of toasted marshmallow and milk chocolate meet up on a no-bake cashew cookie base. This will be your new favorite summertime recipe! 

No Bake S'mores Bars (treatswithatwist.com)

 

Let’s keep this no-bake train a’rollin! We’ve already made cookies filled with jam… but let’s get some chocolate in here. Seriously people. 

S’mores are…

everything. EVERYTHING.

Summer. Summarized. Right there.

So, because I’ve been craving some s’mores hardcore (the heat does that to a girl…so does smelling grilled food, flowers, people on bikes, puppies, bad days, good days, really good days…ok, everything), I had to make a gluten-free, vegan optional (did you know they make vegan marshmallows now? Not that I bought them for this…), NO BAKE giant friggin s’mores. YES.

No Bake S'mores Bars (treatswithatwist.com)

No Bake S'mores Bars (treatswithatwist.com)

No Bake S'mores Bars (treatswithatwist.com)

No Bake S'mores Bars (treatswithatwist.com)

No Bake S'mores Bars (treatswithatwist.com)

And, you’re welcome. 

 

No Bake S'mores Bars
No-Bake S'mores Bars are gluten free, quick and easy! The iconic flavors of toasted marshmallow and milk chocolate meet up on a no-bake cashew cookie base. This will be your new favorite summertime recipe! (yields 9-12 cookie bars, based on how you cut them)
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Ingredients
  1. 1 1/3 cup raw cashews
  2. 1 ½ tsp. vanilla extract
  3. 2 Tbs. coconut oil
  4. 2 tsp. water
  5. pinch of sea salt
  6. 1 cup oats
  7. 1 (12oz) bag milk chocolate chips (I used Ghirardeli)
  8. 1 (10oz) bag of standard marshmallows
Instructions
  1. Prep a 9x9" pan with parchment paper, sprayed with nonstick spray.
  2. In your food processor (or food prep) combine the cashews, vanilla, coconut oil and water. Blend until it comes together to form a thick paste (2-3 min). Next, add the sea salt and oats, pulsing until well combined and the oats are in smaller pieces.
  3. Press your cookie base into an even layer in the bottom of your pan. Press HARD and pack it in firm.
  4. Melt your chocolate chips (either in the microwave, stirring and cooking in 30 second intervals; or over a double-burner). Pour the chocolate and spread it into an even layer over the cookie layer.
  5. Lay down your marshmallows into an even layer over the chocolate layer.
  6. Use a torch or place your pan in the oven, under the broiler, watching it closely so the marshmallows toast but don't burn.
  7. Let the pan cool, then place in the fridge (covered with plastic wrap) for at least 2 hours before slicing and serving! Enjoy!
Treats With a Twist http://www.treatswithatwist.com/wp/

No Bake Jam Thumbprint Cookies

No Bake Jam Thumbprint Cookies are a crazy-easy raw, vegan, gluten free cookie that will keep you happy and your kitchen cool during the Summer! Plus I can’t help but complain about how overheated I got at a concert this weekend…

No Bake Jam Thumbprint Cookies (treatswithatwist.com)

Quick little love story for you:

Four years ago (June 11th to be exact) I went to a concert alone. I was just getting comfortable enough with my singledom: going to movies alone, buying bottles of wine I wanted to try and commencing to drink them (maybe too many of them?), reading magazines and books while sitting alone at a table in public, and finally buying tickets [ticket] to see my lifelong-favorite band in concert, solo.

It was a Goo Goo Dolls concert, by the way.

I’m a music person, totally emotionally invested in the music I listen to and almost unable to confess what’s on my playlists because it’s very personal to me. I take things to heart. So, the Goo and I go way back in a deep way, but you can insert your favorite band into my story to really get what I’m saying.

Anyways. I went to this concert. It was amazing and liberating and I did it all alone. Then, I met my then roommate at her boyfriend’s house so I could meet him and his roommate for the first time.

Fast forward (I’ll spare you the details for now) FOUR YEARS. That roommate’s boyfriend’s roommate is my husband. SERIOUSLY!

So, when I saw that there was a Goo Goo Dolls concert in town, just one evening after our four year dating anniversary (Am I allowed to keep celebrating those? Because I don’t think I could let July 11th pass without thinking about it, because that’s the day I finally caved and let that guy with blue eyes take me on a real date.), I saw it as fate and bought those tickets!

I was so so excited to share my next Goo concert with my husband, my love. What I didn’t take into account was the HEAT!

The concert was amazing, but by the end of the night I was in a severe heat exhausted state, nauseous to an unbearable level and crippled by a slamming headache and eager to get in bed and sleep it off. Booo.

[I guess I learned the definition of "die hard fan" when I could barely walk to the car and was doubled over and blinded by nausea by the time I got there, all because I refused to leave early. I had no clue I was that kind of person!]

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So! Today’s recipe is a no-bake cookie, start to finish.

The recipe was one I found in Vegetarian Times and couldn’t pass up! Raw jam thumbprint cookies?! Yes please!

I used a mix of whatever berries were in my fridge for the jam, so just use whatever floats your boat!

Stay cool!

No Bake Jam Thumbprint Cookies (treatswithatwist.com)

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No Bake Jam Thumbprint Cookies
No Bake Jam Cookies are vegan, raw, gluten free. They are a quick and simple cookie, filled with homemade berry chia jam. You'll love making these cookies all summer long! (makes 9 cookies)
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Ingredients
  1. ⅔ cup raw cashews
  2. 2 Tbs. melted coconut oil
  3. 1 tsp. water
  4. 2 pitted dates
  5. ½ tsp. vanilla extract
  6. pinch of sea salt
  7. ¾ cup raw or rolled oats
For the Jam
  1. ½ cup mixed berries (I used strawberries, blueberries and raspberries)
  2. 3 Tbs. water
  3. 3 pitted dates
  4. 1 Tbs. chia seeds
Instructions
  1. In a small food processor, pulse the dates a few times to get them chopped up a little. Then, add the cashews, coconut oil, water, dates and vanilla and grind for 2-3 minutes, until a thick (but still slightly granular) paste forms. Finally, add the sea salt and oats and pulse until combined and the "dough" is all stuck together.
  2. Use a small cookie scoop to scoop the dough (pack it into the scoop tightly) into balls, using your hands to carefully pack the dough ball even more together then pressing an indentation into the middle for the jam. Place each cookie onto a cookie sheet covered with a piece of parchment. Place the molded cookies in the fridge for 2 hrs (or covered with plastic wrap overnight) to set up.
Make the jam
  1. In a small food processor, combine the berries, water and dates. Blend until almost smooth (a few small chunks is just fine). Then add the chia seed and pulse a few times.
  2. Add 1 tsp. of jam to each cookie then let them refrigerate for another hour.
  3. Enjoy!
Notes
  1. Keep the extra jam in a jar in the fridge for future treats.
  2. Cookies will keep for up to a week in the fridge in a tightly-sealed container.
Adapted from Vegetarian Times
Adapted from Vegetarian Times
Treats With a Twist http://www.treatswithatwist.com/wp/
 

PS I don’t know if that was more of a love story between a band and me or my husband and me…

Oh and if you love jam thumbprints as much as I do, try these too. 

Cookie Dough Cashew Butter

Cookie Dough Cashew Butter is the perfect treat for everyone who loves eating cookie dough raw…except it’s nut butter, healthier than cookie dough, and perfect to spread on everything (especially spoons)! 

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I always wished I could be one of those women that hears good news about a friend and is nothing but 100% happy for them. Is it terrible that I’m not? It’s not that I’m not happy, its that I get extremely jealous.

I tell them “omg I’m happy for you” via text and really I’m sobbing and being all, “oh woah is me” immediately afterwards. How terrible is that? Like on a scale of “you’re so normal” to “sheesh you’re really an awful person.” Maybe an 8?

Yes, I realize that may have not been a numerical scale.

Well, at least I really AM happy for that person WHILE pitying myself and wishing I could have ALL THE THINGS too. But honestly, I can’t right now so…move on?

Make Cookie Dough Cashew Butter?

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Yeah, that’s an awesome idea. Plus, I was making it while this person was telling me her good fortune. So, it heals all soulful wounds. Hopefully. Pretty sure. (I bought her a card; am keeping the Cookie Dough Cashew Butter for myself)

It tastes exactly like cookie dough. Spot on. And my husband threatened to eat it ALL before the pictures were taken. I had this horrible feeling I’d go to bed, and when I woke up, his face would be smeared with the Cookie Dough Cashew Butter and the jars would be strewn all over the kitchen…

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No wonder I didn’t sleep last night. Has nothing to do with me being an emotional, jealous mess. Nothing.

Anyways. You’ll die when you eat this. In the best way possible. It’s practically edible cookie dough…so you can let your fabu preggo friends eat it too (sorry, I really hate when people say that so why did I just do that??)…and you can smear it on hot waffles and the chocolate chips will totally turn into pools of chocolate lava goodness.

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Chocolate lava goodness, people!

Gluten free if that floats your boat, vegan if you use the allergen-free or dairy free chocolate chips (like I did), totally killer good if you make it with extra love. 

Cookie Dough Cashew Butter
Cookie Dough Cashew Butter is a chocolate chip-studded jar of happiness. Slightly toasted cashews are blended until smooth and creamy, then mixed with vanilla, a touch of sweetness and chocolate chips. (makes 2 small jars, approximately 1 cup)
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Ingredients
  1. 1 ½ cups raw cashews
  2. 2-3 tsp. coconut oil
  3. 2 tsp. coconut sugar
  4. 1 Tbs. vanilla extract
  5. 1/8 tsp. almond extract
  6. ¼ tsp. sea salt, plus extra
  7. 2-3 Tbs. mini chocolate chips (dairy free, if desired)
Instructions
  1. Slightly toast the cashews to warm their oils, but do not toast them completely (I turn my oven to 350 degrees F and set the timer for 5 min. I pull the cashews out just as the color starts to change).
  2. Place the still-warm cashews in your food processor, food prep, or Vitamix. Blend until it becomes cashew butter (patience is key! Scrape down the sides every now and then. This may take awhile depending on your machine. The cashews will go from powdered to chunky paste to liquid paste...it just takes patience).
  3. Blend in the coconut oil, adding one teaspoon at a time until your cashew butter is the desired texture (slightly thin but still spreadable. If you live in a more humid climate you may need to use less). Next blend in the coconut sugar.
  4. Finally, add the extracts and sea salt and blend until completely mixed in.
  5. Scoop your nut butter into a bowl to cool. After the butter is cooled, stir in the chocolate chips and a quick dash more of the sea salt (because the best thing about cookie dough is the noticeable salty-sweetness!).
  6. Scoop your nut butter into sealable jars. Enjoy!
Notes
  1. Do not increase or adjust the flavor extracts of the nut butter while it is still fresh. As it sits and cools, the flavors intensify and meld. If you taste it a few hours later (or the next day) and still wish to adjust the flavor, then add a tad more at a time, tasting as you go.
  2. Nut butter will last one week on the counter in a sealed jar, two weeks in the fridge (seriously, you made it last that long??), or longer if you sterilize and seal the jars.
Treats With a Twist http://www.treatswithatwist.com/wp/

His Best Chocolate Chunk Cookies (Gluten Free)

I made what has been dubbed scientifically the “best chocolate chip cookies”, which are in fact  Chocolate Chunk Cookies, and I’ve made them gluten-free. 

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Don’t worry. I HATE when people say things are “the best” just to get attention. It really grinds my gears. Peter, anyone? Anyone?

Anyways. So I read this impossibly long article from Kenji in The Food Lab on the bajillions of cookies he made, constantly adjusting the ratios of this and that to make them “perfect” by his standards. 

Chocolate chip cookies are personal. Yes, personal. You can’t tell me that a crispy cookie lover is going to agree with a fluffy cookie lover that one single recipe is the “best ever.” Yeah, not gonna happen. I’m pretty sure those with a passion for pizza could tell you how that fight plays out. Not pretty. 

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You see, I already know that my favorite cookies are my mom’s. She’ll probably laugh when she sees this but its true. They’re the best in the whole wide world. The recipe is printed on every Nestle chocolate chip bag in the world, yet when she makes them, they turn out 100% different than when I make them. She has the magic touch. And so I never make chocolate chip cookies. Ever. Just no point. 

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But, that being said, now there’s no reason not to make other people’s declared “best cookies,” right? See what they are blabbing about? 

Anyways, so Kenji made all these cookies and came up with a killer recipe. I’ve followed it exactly. I practically have to hold my breath while I bake and follow a recipe because I’m SO tempted to change things. But I didn’t. I followed his to a T. Except…I made mine gluten-free. Which is why I’m not going to include the recipe here, just links. Because he already made them perfect. And I made them just like he did. 

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So if you want them gluten free, I substituted the 2 cups of all purpose flour for 2 cups of gluten-free all purpose flour MINUS 2 Tbs. I then added 3 Tbs. of corn starch. This helped the cookies bind and kept them crisp yet chewy. Seriously, ALL THE TEXTURES. 

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I hope you make these and try them! The instructions may sound intimidating, but seriously once you start making them, they’re really easy. Totally easy. And the hardest part is just waiting while the dough sets. Gah, that’s the worst! But totally worth it. 

And seriously, I can say without a doubt that these were the BEST gluten-free chocolate chunk cookies I have ever had! They were so full of chocolate. I used one of those big Trader Joe’s chocolate bars of 70% chocolate (the pounder bar!) to chunk up chocolate…best melty pools of chocolate ever. And I used a sea salt grinder to top each cookie with sea salt right when they came out of the oven and it added the perfect balancing bite to the cookies. SO good.

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I can’t even describe how incredible these cookies are. You have to make them. Ok? At least make them to compare them to your favorite cookie and do a little taste test. You won’t regret it. Who ever regretted a batch of cookies?! Craziness. 

 

This is not a sponsored post. Any products mentioned were mentioned organically and all opinions are my own. 

Peanut Butter Chunk Oatmeal Bars and a Sally’s Baking Addiction Cookbook Giveaway!

Healthy yet indulgent Peanut Butter Chunk Oatmeal Bars are crave-worthy! They’re packed with oats, chocolate chips and raisins and they’re gluten free! Plus, a Sally’s Baking Addiction Cookbook giveaway!

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Look at these bars! Aren’t you dying?! I am!

They’re seriously AHmazing. 

They’re filled with chocolate chips. And raisins. Because oatmeal raisin cookies are a-ok with me. And they’re filled with oats. And peanut butter. So…healthy, right? And that means you can practically eat them for breakfast.

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Cookies for breakfast? Dreams do come true! 

I’ve even warmed one up and crumbled it over ice cream…and yogurt… See? Versatile. 

I’m really excited to share this recipe with you today because it’s from the Sally’s Baking Addiction Cookbook! Annnndddd you could win a copy of the book too! Yay! 

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If you don’t know Sally, you should run over to her site and read it now! Like…NOW. Ok, maybe not right this second because I’d love for you to keep your eyes glued here for a bit longer, but relatively soon would be great! 

She is incredibly sweet, honest, and makes beautiful food. Her pictures are gorgeous, her sweets are mouthwatering, and she always finds a natural balance in her choices. She has the biggest smile and adores her pup and she’s getting married soon! Her Cookbook is brilliant. It is filled with the most vibrant, color-saturated photos and every recipe has a picture (I love that!). 

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Each recipe is really easy to follow. They’re filled with cute notes and detailed yet simple methods. And, each recipe has a cute little story about it. Love. 

And, because her cookbook just came out and I got a chance to read and review it, I’m going to share a copy with you! Just use the Rafflecopter below and enter to win a copy! 

But first, the recipe for these amazing Peanut Butter Chunk Oatmeal Bars! The only change I made from her original recipe was that I used a gluten free flour blend to make them fully gluten free. They turned out amazing and I find myself craving them when I’m away from the house! You’ll love them. 

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Peanut Butter Chunk Oatmeal Bars
This gluten free version of Sally's Peanut Butter Chunk Oatmeal Bars will have you drooling over healthier cookies. These bars would be perfect for breakfast or dessert and are packed with delicious peanut butter, chocolate chips and raisins. (recipe makes 12 bars)
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Ingredients
  1. 1/2 cup light brown sugar
  2. 1 cup creamy, natural peanut butter
  3. 2 tsp. vanilla extract
  4. 1 cup gluten free flour blend (I used Trader Joe's)
  5. 1 cup old fashioned oats
  6. 1/4 tsp. Kosher salt
  7. 1 tsp. baking soda
  8. 1/2 cup unsweetened almond milk
  9. 1/2 cup mini chocolate chips*
  10. 1/2 cup raisins
Optional drizzle
  1. 3 Tbs. chocolate chips
  2. 1 Tbs. creamy peanut butter
Instructions
  1. Preheat your oven to 350 degrees F. Line an 8x8" baking dish with foil or parchment leaving an overhang.
  2. In a large mixing bowl (or bowl of your mixer) combine the peanut butter and brown sugar. Cream together for 2 minutes. Next add the vanilla and continue to mix until well combined.
  3. On a low speed, add the flour, oats, salt and baking soda. The dough will be thick and crumbly. Slowly stream in the milk, letting the dough come together.
  4. Fold in the chocolate chips and raisins. Scoop the dough into your prepared baking dish. Press in an even layer.
  5. Bake bars for 20 minutes, or until golden and pulling away from the sides of the foil.
  6. Let the bars cool completely on a wire rack before using the foil/parchment to help you remove them from the baking dish. Cut into bars.
  7. For the optional drizzle: In a small, microwave safe bowl, combine the chocolate and peanut butter. Heat until melted and smooth. Drizzle over the bars and let set. (I poured mine into a small zip-top bag, snipped the corner, and used that to drizzle)
  8. Enjoy!
Notes
  1. *I used a mix of mini semisweet chocolate chips and standard-sized milk chocolate chips
  2. Bars should be stored covered or in a sealed container. Bars will keep up to 1 week (best to keep them in the fridge).
Adapted from Sally's Baking Addiction
Adapted from Sally's Baking Addiction
Treats With a Twist http://www.treatswithatwist.com/wp/
 


a Rafflecopter giveaway
This is not a sponsored post. I was offered a copy of Sally’s cookbook to review as I see fit. All opinions stated are my own. Winner’s copy of the cookbook will be provided by the publisher. Open to US residents only and winner must respond within 24 hours of being notified of winning.