Baking with @fitmittenkitchen

Like so many of us, Ashley, founder of the blog FitMittenKitchen, graduated from college and wanted to start eating healthier and making home-cooked meals. Only problem was, she didn't have a clue what that would look like. A little research, many recipe trials later, and FMK was born to share the recipes that she had created along the way!

At last night's event in Chicago, Ashley shared two recipes with us, as well as conducted a Q&A on how she got to where is today.  Below are the recipes and some of her top tips from our live audience's questions:

How do you defined "eating healthy?"

I understand that being healthy is different for everyone. What works for me may not work for you, or may not match your definition of healthy. But I believe that across the board, healthy means eating whole foods, and enjoying an active lifestyle.

When starting to cook healthier meals what are some pantry staples you'd recommend?

99% of the time you can find these below items in my pantry, so I can whip up something sweet or savory: canned pumpkin, black beans, mustard, SPICES, gluten free oats, almond flour, coconut oil, olive oil, and some type of nut, like almonds.

Do you have a favorite recipe?

It's like picking a favorite child, but I love to make fresh, homemade nut butters, because it's another pantry staple and can be the key ingredient to so many other recipes!




  • 2 TBSP Flaxseed Meal + 1/3 Cup Water
  • 3/4 Cup Peanut Butter
  • 1/4 Cup Coconut Oil, Softened (*not liquid*)
  • 2/3 Cup Coconut Sugar
  • 1 TSP Vanilla Extract
  • 2/3 Cup Gluten Free All Purpose Flour Blend
  • 1/2 TSP Baking Soda
  • 1/2 TSP Salt

For Dipping:
3/4 Cup Dairy Free Chocolate Chips
1/2 TSP Coconut Oil


  1. Preheat oven to 350ºF; line baking sheet with parchment paper and set aside.
  2. In small bowl combine flaxseed with 1/3 cup water and let sit for 5 minutes (until mixture starts to gel)
  3. In large bowl mix peanut butter with coconut oil and sugar until well combined. Add in vanilla and flaxseed mixture until smooth.
  4. Add flour, baking soda and salt and mix until combined – Mixture should feel like a soft cookie dough, maybe slightly oily.
  5. Using rounded tablespoon, scoop peanut butter cookie dough into balls and roll between palms; place on lined baking sheet and press fork into cookie making a crisscross pattern.
  6. Bake cookies for 7-9 minutes. Allow cookies to cool on baking sheet for 3-4 minutes before transferring to cooling rack and placing in freezer to chill while dipping chocolate is prepared.
  7. For the chocolate: combine chocolate chips with coconut oil, and bring to HW team to melt for you!
  8. Once cookies have chilled in the freezer about 10 minutes, dip half of cookies in bowl of melted chocolate and place on lined baking sheet to set. (Dipping the cookies while they’re chilled will set the chocolate faster.)

NOTE: Cookies are softer side and a little delicate, I find they’re best kept and enjoyed cold in the refrigerator.



  • 1 1/4 Cups Gluten Free Rolled Oats
  • 1/3 Cup Wedderspoon Honey
  • 1/2 TSP vanilla extract
  • 1 TBSP Chia Seeds
  • 1 TBSP Flaxseed Meal
  • 1 TBSP Mushroom Blend
  • 1/2 Cup Cashew or Almond Butter
  • 1/2 Cup Chocolate Chips


  1. In large bowl stir together nut butter with honey and vanilla extract until combined.
    2. Add in oats, chia seeds, flaxseed meal, mushroom blend and chocolate chips.
    3. Stir with large spoon until combined.
    4. Use a rounded tablespoon to scoop mixture into hands and roll between palms to form ball.
    5. Repeat with the remaining mixture.

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