Swirl Cookies

If you are craving cookies and can't decide what to make, swirl it up with this incredible recipe. One dough is a classic chocolate chip cookie, and the other is a chocolate base cookie. Hand mold two dough balls together to create a half-and-half cookie, or intertwine rolls of dough to make a unique spiral.

Chocolate Chip Cookie Dough:
2 cups white whole wheat flour
1 cup Coach's Oats®
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter
1 cup brown sugar
1/2 cup sugar
1 Tbsp vanilla extract
2 eggs
1 cup chocolate chips

Chocolate Cookie Dough:
1 1/4 cup white whole wheat flour
1/4 cup Coach's Oats®
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup chocolate chips
1/2 cup butter
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla

1. Preheat oven to 325 degrees.

Chocolate Chip Cookie Dough preparation:
2. Combine flour, oats, baking soda and salt.
3. In separate large bowl cream butter and sugars.
4. Add vanilla extract and eggs and beat until just combined.
5. Add dry ingredients to wet mixture and combine.
6. Stir in chocolate chips.
7. Chill dough in refrigerator.

Chocolate Dough preparation:
8. Combine flour, oats, cocoa powder, baking soda and salt.
9. In saucepan melt butter and chocolate chips on medium low heat. Stir frequently until melted.
10. In separate large bowl combine butter-chocolate mixture, eggs, sugars and vanilla extract.
11. Chill dough in refrigerator.

Forming and Baking:
12. Allow doughs to chill for 10 to 15 minutes.
13. Prepare cookie sheets.
14. Half-and-half style: Roll doughs separately into small balls. Hand mold them together.

15. Spiral style: Roll doughs separately into long thin rolls. Intertwine one cookie sheet.

16. Bake for 13 to 15 minutes.
17. Cool on sheet for 2 minutes before transferring to wire rack.

Banana Coconut Overnight Oats

Preparing overnight oats, also known as refrigerator oats, is perfect during the hot summer months. Combine ingredients and refrigerate overnight for a cool and healthy breakfast.

1/3 cup Coach's Oats®
1/3 cup Greek yogurt, plain
1/2 banana, chopped
2 to 3 Tbsp coconut, shredded
Cinnamon, to taste
1/4 cup milk of your choice(such as Silk®dairy, etc.)

1. Add oats, yogurt, banana and cinnamon to Mason jar.

2. Pour milk into jar.

3. Stir ingredients to combine completely.

4. Cover jar with lid or plastic wrap.
5. Refrigerate overnight.
6. Enjoy cold in the morning!

Gluten Free Banana Carrot Muffins

If you are craving a treat, but want to stick to healthy ingredients, this recipe is for you. These muffins are naturally flavorful from applesauce, bananas and carrots. With a touch of sweetness from maple syrup and brown sugar, these can be enjoyed any time as a breakfast muffin, afternoon snack or a healthy dessert.

2 eggs
1/3 cup banana, mashed
1/4 cup maple syrup
1/4 cup olive oil
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup milk (we used 2%)
1 cup carrots, grated
2/3 cup Coach's Oats®
1 1/2 cup gluten free flour

1. Preheat oven to 375 degrees.
2. In large bowl combine eggs, banana, maple syrup and olive oil.
3. Add applesauce, sugar, baking soda, salt, cinnamon, milk and combine.
4. Add carrots, Coach's Oats and flour. Stir to combine.
5. Spoon batter into prepared muffin tins. Fill tins to top.
6. Bake 28 to 32 minutes. Muffins will be a deep golden brown.
7. Test with toothpick to make sure it comes out clean.
8. Allow muffins to cool in pan for 10 to 15 minutes before transferring to cooling rack.