What Robin Eats

"A Strong Body Equals a Healthy Mind."

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Cinnamon Snickerdoodle Chocolate Chunk Oatmeal Cookies, in collaboration with Chino Valley Ranchers

You gals, I was SO bummed when I pulled these cookies out of the oven. I’ve failed at cookies over 50 times so seeing these as flat as they were made me feel defeated yet again. 🥺😫 Instead of tossing right away I decided to let them cool so I could at least have a bite. First bite sent my tastebuds straight to a bakery. #whatrobinbakes lives on!

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Cinnamon Snickerdoodle Chocolate Chunk Oatmeal Cookies (Recipe adapted from @themindfulhapa’s PB Oatmeal Chocolate Chunk Cookies):

  • 1 cup cinnamon snickerdoodle cashew almond butter
  • 1 egg, Chino Valley Ranchers soy free, organic, & free range
  • 2/3 cup coconut sugar
  • 1 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • ½ cup rolled GF oats 
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • Half a chocolate bar of choice
  • 1 scoop collagen peptides (optional)
  • Pink himalayan sea salt flakes to top


  •  Preheat oven to 350F and line a baking sheet with parchment paper
  • Using a hand mixer, mix together cinnamon snickerdoodle cashew almond butter, coconut sugar, coconut oil, and collagen peptides. Add the eggs and vanilla extract, mix again.
  • Stir in the remaining dry ingredients: rolled oats, baking soda, sea salt (not the flakes!), and chopped dark chocolate bar.
  • Use an ice cream scoop to form equal size balls, place on cookie sheet, and slightly press down so they are flat.
  • Bake in the oven for 8-10 minutes or until cookies have started to brown.

PS: I took this photo myself using a tripod. I held one of the legs between my teeth and the other two were resting on my belly. That was a sight to see for sure. 😂👋🏻 #doitforthegram


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When Life Gives You Lemons

When life (aka Honest) gives you lemons, you make all the lemon things.

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Need a quick dessert for tomorrows Easter celebration that’s not chocolate covered peanut and almond butter eggs? MAKE THESE COOKIES. They were so simple and absolutely delicious. The recipe is adapted from HungryHaley’s Lemon Chia Seed Oatmeal Cookie Sandwiches. Haley absolutely slays in the kitchen and she’s major baking inspo.

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Lemon Poppyseed Oatmeal Stuffed Cookies-

For the cookies:

  • 1 cup brown rice flour
  • 1/2 cup rolled gf oats
  • 1 tbsp poppyseeds
  • 2 tbsp cup chopped dark chocolate covered almonds
  • 1 tsp himalayan pink salt
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 egg
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil melted
  • 3 tbsp manuka honey
  • 2-3 tbsp juice and zest from 1 lemon

For the frosting:

  • 1/4 cup Lifeway Kefir farmer cheese
  • 4 oz light cream cheese
  • 2 tbsp powdered peanut butter
  • 1 tbsp vanilla protein powder
  • 2 tbsp manuka honey



  • Combine dry ingredients in a large bowl, set aside.
  • Whisk together wet ingredients in a medium size bowl then pour the wet into the dry and stir until combined. Refrigerate for 30 minutes.
  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • Scoop tablespoon-size portions of the dough, roll into balls, and lightly flatted. Should make about 16 cookies.
  • Bake for 12 minutes or until lightly golden brown. Remove from the oven and cool completely on a cooling rack.
  • Prepare the peanut butter filling using an immersion blender and blend until fluffy. 
  • Stuff cookies once they are completely cooled! #whatrobinbakes


Fun fact: five years ago today Joel asked me to be his girlfriend and four years ago today we got engaged! Oh how quickly time flies.