Tag Archive | cookies

A Mouthful…of Words and Cookies!

 

While trying to think of a name for this post, I started typing out what this cookies could be called.

Oatmeal Pumpkin Chocolate Chip Cranberry Cookies.

Woo! I’m almost out of breath after saying that one! And let’s face it, it’s hard to say… a ‘mouthful’, if I may.

I came across this recipe on Facebook. One of new favorite blogger, Sally, posted it. (I have to tell you, everything she makes looks amazing!)

So, one day I saw these in my news feed and knew that they needed to be in oven baking, like right now!

You may have already figured out that I love love LOVE pumpkin. Fall is my favorite time of year and I just love to bake! (it’s not great for my waistline, but my hubby loves me anyway šŸ˜‰ )

These are super easy to make and generallyĀ  healthy as well. Only a 1/2 cup of sugar total. No butter. No oil.
But don’t let the healthiness scare you off, they’re really yummy!

Oatmeal Pumpkin Chocolate Chip Cranberry Cookies (adapted from Sally’s Baking Addiction)
Yield: about 2 dozen

1/2 cup canned pumpkin (not pumpkin pie filling)
1 egg
1 tsp vanilla
3/4 cup whole wheat flour
1 1/2 cups old fashioned rolled oats
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 cup milk chocolate chips
1/2 cup dried cranberries

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, whisk together pumpkin, egg, and vanilla until well combined.
In another bowl, mix together, flour, oats, sugars, baking powder and soda, and spices.
Fold together wet and dry ingredients until just combined.
Fold in chocolate chips and cranberries.

Place spoon-fulls of dough onto prepared cookies sheet.
Bake for 12-14 minutes or until lightly browned.
Let cool for a couple minutes before transferring to a cooling rack.
Enjoy!

 

 

Try, Try Again

Well, I’ve done it again. I made a clean (which also happen to be gluten free) treat for myself last night, and it did NOT turn out.

I’ve done this countless times. I really want something yummy AND healthy. Is that too much to ask for?

I don’t think so.

Most recipes I try aren’t sweet enough or are too sweet, but in a weird way. Not a sugary sweet, since I don’t use granulated sugar. It’s hard to explain, but it’s weird. And I don’t like it.

So I’m trying it again. Vanilla Coconut Flour Cookies. Found here.

Not only are these clean, but they are also gluten free šŸ™‚

I whipped them up quickly after dinner and was so excited to have a yummy healthy treat!!! And right before Halloween. Maybe I won’t splurge on candy this year…well, let be real.

They were…okay. Don’t get me wrong, they tasted good. The texture is something to get used to, especially for someone that’s never baked with coconut flour. But if you are someone like me that is used to sugar filled goodness, these will wake up your taste buds!

The texture is definitely differentĀ  from any baked thing I’ve ever made, but don’t let this discourage you, try, try again.

Vanilla Coconut Flour Cookies (adapted from The Prudent Wife)

3/4 cup coconut flour, sifted
1/4 tsp salt
1/2 cup melted coconut oil (you can also use butter)
1 cup coconut milk
6 eggs
1 Tbsp vanilla extract
1-2 Tbsp honey (more if you want the cookies sweeter)

Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.
In a food processor, beat the eggs thoroughly. Add coconut milk and honey. Pulse a few times until combined.
Add coconut oil and pulse until combined.
Add dry ingredients and pulse gently until combined.

Taste your ‘dough’ to see if you like it. If it’s not sweet enough, add some more honey.

Bake for 20 minutes

All ingredients mixed together!

The finished product!

Add-ins:

When adding the dry ingredient, mix in:
1/2 cup canned pumpkin (not pumpkin pie filling)
Dashes of ginger, nutmeg, allspice, cinnamon, and cloves, to taste.
Top with a few chocolate chips before baking.

Enjoy!

Happy Football Season!

You know those really soft, frosted cookies that you find in bakeries at Walmart, Copp’s or any other local grocery store? You know what I’m talking about. They’re like 1/2 inch thick and usually have really thick frosting in a multitude of colors and sprinkles…we can’t forget the sprinkles! These are one of my favorite kind of bought cookies, at least as far as bought cookies go. These and Oreo’s..but that’s another story.

Anyway, I got a hankerin’ for baking today and asked my Facebook fans if they had any suggestions. Now, lets face it. I don’t have thousands of followers, but I have a handful and they usually comment on my stuff. Well, today, I had one. One friend comment. All she suggested was that she wanted to make something for the Packer game coming up this Sunday. I instantly knew what I needed to make.

My new football cookie cutter came to mind and VOILA!!! I knew what recipe to use and everything!

My adorable football cookie cutter!

My sister gave this recipe to me a couple years ago and besides my raisin oatmeal cookies, this is probably my hubby’s favorite cookie that I make. They’re soft. Chewy. Fluffy. Delicious.

I topped these with my Cinnamon Butter Cream . Do you have to? No. But I had it left over from my Pumpkin Patch Cake I made last weekend. So instead of freezing it and eventually throwing it away, I decided to use it. All I had to do was use a little brown food coloring. I really like Americolor coloring. It makes very vibrant colors and results in not being able to taste the coloring. Some brands, since you have to use so much to make brighter colors, start to taste like the coloring…not good. Not good at all.

Fluffy Cut-out Sugar Cookies
Yield: about 2 dozen cookie

3/4 cup butter flavored shortening
1 cup white sugar
2 eggs
1 Tbsp milk
1 tsp vanilla
1 cup whole wheat pastry flour
1 1/2 cup all-purpose flour
1 tsp baking powder
1 tsp salt

In a large bowl, cream together shortening and sugar until smooth.
BeatĀ  in eggs one at a time. Stir in milk and vanilla.z
Into the creamed mixture, add the flours, baking powder, and salt.
Mix until it formsĀ  a nice ball.
Cover and place in the fridge for about and hour.

Preheat oven to 400 degrees F.
Line a cookie sheet with parchment paper.
Roll out the cookie dough to no less than 1/4 inch thickness on a lightly floured surface.
Bake 6-8 minutes. DO NOT LET THEM TURN BROWN. If you think they don’t look done at the 6-8 minutes, they are. Take them out. I only baked mine for 6 minutes and they were perfect.
Let the cookies rest for a couple minutes before transferring them to a cooling rack.
Let cool completely before frosting.

Note: you can totally use all-purpose flour for all of it instead of adding the whole wheat pastry flour. It will.work either way.

Note II: Any type of frosting or cookie icing will work to frost these cookies. Use your favorite frosting or find a recipe on here!

Chewy Chocolate Chip Oatmeal Cookies

I’m a skeptic.

I’ll be the first to admit that.

So when I saw this recipe for Low-Fat Chewy Chocolate Chip Cookies, I wasn’t going to let them fool me. How could cookies with only 2 tablespoons of butter be soft and chewy. No way.

But, since I wanted to make something for an Arbonne party I hosted the other night and I didn’t want EVERYTHING to be pumpkin…(only 75% of it, apparently)

I went to work. First making these cookies. Boy was I wrong. These things were a hit! Even with only two tablespoons of butter, these were the softest most delicious chocolate chip oatmeal cookies I’ve ever made!
They were still soft the next day even! Now that is impressive to me.

These are also pretty versatile. You could add raisins instead. Or butterscotch chips. Anything your little heart desires, really.

This was all of them…besides the ones I ate.

You could easily freeze these cookies to bring out for a special occasion or freeze the dough.

Don’t they just look so good? You will want to go make them now..trust me.

Chewy Chocolate Chip Oatmeal Cookies (adapted from Six Sister’s Stuff)
Yield: 3 dozen

1 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 Tbsp butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup unsweetened apple sauce
1/2 tsp vanilla
2 cups quick oats
3/4 cup chocolate chips (or any add-in you prefer)

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a bowl, combine butter, sugars, egg, applesauce, and vanilla; mix well.
Add in flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined
Add oatmeal, mix well. Fold in chocolate chips.
Drop by tablespoon-fulls onto lined cookies sheet. Bake for 10-12 minutes until the edges are just turning light brown.
Let cool for a couple minutes before transferring to a wire rack to cool completely.

Sprinkled Sugar Cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Some wonderful friends of mine are moving this week/weekend. Actually, two family’s. One family bought a house and the other family is going to be renting the other families previous house. So all this is going down in one day, and sadly, it has to be a Friday, so I won’t be of much help with my two boys running around. Sorry, but I just can’t any of that going well. So I decided to offer to bake something! Since it’s obviously a passion of mine, why not? What I did not know, was that it would be 93 degrees outside when I had to bake. Praise the Lord for air conditioning!
In my head, I knew I wanted to make two different kinds of cookies. One with chocolate (later decided it to be m&m’s since I was somehow out of chocolate chips..I know, I know…) and a sugar cookie of some sort. But since I don’t make sugar cookies that much (because of my addiction to chocolate) I went on a search for some delicious sugar cookies.When I make cookies, I don’t want flat, hard cookies. NO. I want puffy, soft, melt-in-your-mouth cookies. You know the kind. They’re they ones your Grandma used to make when you were a kid. The ones that went perfectly with that glass of milk (I wouldn’t know what that is like though, since I was lactose intolerant as a kid and now don’t like white milk..oh well).
Just my luck, I was scanning Facebook this morning and came across a post from Sally. And it happened to have 10 (count ’em ten!) cookies recipes on it. While the all looked absolutely amazing, there were two that stuck out to me. A sugar cookie and an m&m cookie. OH. MY. GOODNESS. This is my day! It was perfect! Then I read the recipes…
The sugar cookies used butter extract, which I’ve never owned, but am pretty sure I will need to pick some up at the store next time I’m there (thankfully, payday is soon! However, I managed to make them anyway. She had a note towards the end of the post about substituting the butter extract for almond extract. And since I decided to make a double batch, I used half almond and half vanilla extract. I’m also not a huge fan of almond extract, but these cookies actually taste pretty good!
As for the m&m cookies, she said to refrigerate them for as long as you can…well, I don’t have that long… so I haven’t actually decided if I have time to make them or not…indecision at it’s best.
Now, these cookies didn’t turn out puffy. But they are soft and delicious and that’s good enough for me!
I also didn’t have all the colorful sprinkles that I saw in the cookie post, but I didĀ  my best and put colors together that are cute anyhow!
Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkled Sugar Cookies (adapted from Sally’s Baking Addiction)
Yield: 48 little cookies

1/2 cup (1 stick) butter, softened to room temperature
1 cup sugar
2 large egg yolks
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups all-purpose flour
1/2 cup colorful sprinkles
1/4 cup sprinkles, for rolling

In the bowl of a stand mixer (you could probly do this by hand too) blend butter and sugar together until fluffy-ish.
Add egg yolks, almond extract, vanilla extract, baking powder, and salt until well combined.
Mix in flour until the dough form a ball and pulls away from edges of bowl.
Carefully mix in 1/2 cup sprinkles.

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roll cookie dough into teaspoon size balls and roll in remaining 1/4 cup sprinkles. Place on cookies sheet and bake 9 minutes or until just done. You don’t want to over bake these, then they will be hard.

Let cool for a couple minutes pan before moving them to a cooling rackĀ  to cool completely.

Chickpea Chocolate Chip Cookies

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I know what you’re thinking. Chickpeas…in a cookie. That sounds gross. Well, let me tell you, it is ANYTHING but gross. It is amazing! If you are looking for a healthy alternative to your favorite cookie in the whole world, your search stops here.

Now, don’t get me wrong. These don’t taste exactly the same the buttery, sugar-filled deliciousness of normal chocolate chip cookies. But, these are clean and gluten free, and packed with protein, thanks to the beans. It’s kind of like eating a ball of dough every time you eat one. They’re pretty great.

My hubby was not as convinced. He thinks that anything with beans in it is automatically gross. Well, he can just eat the sugary cookies and get over it…wait, I rarely make them anymore…lol

Also, a big shout out to Janelle for letting me borrow her food processor! Thanks Friend!!!!

Chickpea Chocolate Chip Cookies (adapted from Maria’s Eat-Clean Journey)

1 can chickpeas, drained and rinsed

1/2 cup nut butter (I used my DIY Almond Butter, but you can use peanut butter too)

1/4 cup honey

1 tsp baking powder

1/2 cup chocolate chips

Preheat oven to 350 degrees. In a food processor, combine all ingredients except the chocolate chips, until perfectly smooth. Either fold in the chocolate chips with a spatula, or throw them in and pulse a few times to incorporate them in all the dough. Line a baking sheet with parchment paper. Place tablespoons of dough onto cookies sheet and bake for 10-15 minutes or until the cookies are golden in color.