Posts Tagged "cookies"

Healthier Pumpkin Oatmeal Cookies

Posted on Apr 4, 2013 in Breads, Cooking, Desserts, Featured

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It seems like the week after a holiday it’s so difficult to get back on track with healthy eating!  Plus, seeing me two year old eating his leftover Easter candy leaves me with a major sweet tooth.  These cookies can help you satisfy your sweet tooth without ruining a week of healthy eating!  Plus they are more filling than a regular cookie so they can keep you satisfied longer, while regular cookies will just leave you more hungry and wanting more.  These are perfect as an afternoon snack or a light dessert with coffee.  With plenty of nutritional value, you don’t need to feel guilty eating them!

Nutritional value per cookie: 100 calories, 4.3 grams of fat, 13 carbs, 1.9 grams of fiber, 4 grams of sugar, 2.3 grams of protein

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Healthier Pumpkin Oatmeal Cookies

(makes about 30 cookies)

1 1/2 cups of old fashioned oats

1 cup of flour

1/4 cup of almond meal (or just add 1/4 cup of flour)

1/4 cup of flax seed meal

1/2 teaspoon of baking powder

1/2 teaspoon of salt

2 teaspoons of pumpkin pie spice

6 tablespoons of canola or coconut oil

1/4 cup of honey

1/4 cup of brown sugar

1 cup of pumpkin puree

1 egg

2 teaspoons of vanilla

optional: 1/2 cups of mini chocolate chips/nuts/pumpkin seeds

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Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper or silpat mats.

In a medium bowl combine oats, flour, almond meal, flax seed meal, baking powder, salt, and pumpkin pie spice.

In a large bowl whisk together oil, honey, brown sugar, pumpkin, egg and vanilla.  When smooth, stir in oat mixture until just combined.  Stir in any add ins you want.

Using a small scoop or tablespoons, drop by rounded tablespoon onto your prepared cookie sheets.  Use a lightly floured fork to press them down.  Bake about 15 minutes, or until bottoms are golden brown.  Let sit for 2 minutes on cookie sheet then move to a cooling rack.  Store in an airtight container.

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Source:  Adapted from the Double Delicious cookbook Oatmeal Raisin Cookie recipe

 

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Chocolate Chip Malt Ball Cookies

Posted on Mar 26, 2013 in Cooking, Desserts, Featured, For kids

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Use colorful Robin Egg candies to make these a fun Easter treat!  They would be perfect for a family get together or a school lunch.

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Chocolate Chip Malt Ball Cookies

(makes about 30 cookies)

2 1/2 cups of flour

1 teaspoon of baking soda

1 teaspoon of salt

1 cup of butter (2 sticks), melted and slightly cooled

1 cup of brown sugar

1/4 cup of white sugar

2 teaspoons of vanilla

2 eggs

1 1/2 cup of chopped malt balls (I used Robin Eggs)

1/2 cup of mini chocolate chips

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Preheat oven to 375 degrees and line 2 baking sheets with silpat mats or parchment paper.  Use a food processor to break malt balls into small pieces.  You can also just use a knife to chop them up, but that takes longer.  I left some bigger chunks in mine.

In a medium bowl combine flour, baking soda, and salt.  Set aside.

In a large bow beat butter and sugars until smooth.  Add in eggs and vanilla and beat until combined.  Add flour about a half a cup at a time until completely incorporated.  Stir in crushed malt balls and chocolate chips.

Drop by rounded tablespoons onto prepared cookie sheets and bake 8-9 minutes or until edges are a light golden brown. Don’t over bake!  Let sit on cookie sheet for 2-3 minutes then move to a cooling rack.  Store in an airtight container, if you don’t eat them all right away!

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Source:  Adapted fromhttp://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx

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Island Cookies

Posted on Mar 14, 2013 in Cooking, Desserts, Featured

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Mmmm, banana, toasted coconut, pecans, and dark chocolate!  These cookies have so many amazing flavors working together.  I was working on a different cookie recipe and accidentally came up with these instead, and I’m glad I did!  I healthified them as much as I could, but you can’t tell by how they taste.  I hope you enjoy them!

Nutritional Info for 1 cookie: 125 calories, 7.4 grams of fat, 14.7 carbs, 1.1 grams of fiber, 6.8 grams of sugar, and 2 grams of protein.

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Island Cookies

(makes about 2 dozen cookies)

1 cup of flour

2/3 cup of white whole wheat flour

3/4 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/3 cup of coconut oil, melted

1/2 cup of brown sugar

1 egg

1/3 cup of milk

1 tablespoon of vanilla

1 medium banana, mashed

1 cup of coconut, toasted

1 cup of dark chocolate chips

1/2 cup of chopped pecans

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Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper or silpat mats.  In a medium bowl combine flours, baking powder, baking soda,  and salt.  Set aside.  In the bowl of a stand mixer beat coconut oil, brown sugar, egg, milk, and vanilla.  Add banana and beat until combined.  Slowly add flour mixture, then stir in coconut, chocolate chips, and pecans.  Drop by rounded tablespoons onto cookie sheets and bake for 8 minutes, or until bottoms of cookies are lightly browned.  Let sit for about 2 minutes then move to cooling racks.  Store in an airtight container.

 

Source:  Adapted from The Cookie Bible Cookbook

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Dark Chocolate Irish Cream Cookies

Posted on Mar 12, 2013 in Cooking, Desserts, Featured

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Most holidays are an excuse to bake some sort of treat in my house.  St. Patrick’s Day is no different, especially being a red headed Irish girl! I actually tried a few recipes, and these cookies couldn’t be beat!  Mixing dark chocolate and Irish cream is a good way to celebrate a holiday, right??  I’ll take it!  Try these cookies with coffee and Irish cream or just a glass of milk, either way I know you’ll enjoy them!

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Dark Chocolate Irish Cream Cookies

(makes 30-40 cookies, depending on size)

1 cup of butter (2 sticks), melted and slightly cooled

1 cup of sugar

1/2 cup of brown sugar

2 eggs

1 teaspoon of vanilla

2 2/3 cups of flour

1/2 cup of dutch process cocoa powder (regular cocoa powder will work too)

1 1/4 teaspoon of baking soda

1/2 teaspoon of salt

1 tablespoon of espresso powder

1/2 -1 cup of Irish Cream liqueur

1 cup of dark chocolate chips

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In the bowl of a stand mixer cream butter and sugars until smooth.  Add in eggs, vanilla, and irish cream and beat until well mixed.  Add in flour, cocoa powder, baking soda, salt, and espresso powder.  Mix until just combined, then fold in chocolate chips.  Refrigerate 20 minutes then preheat oven to 350 degrees F and line 2 baking sheets with parchment paper or silpat mats.  Drop by rounded tablespoons onto baking sheets.  Bake 9-12 minutes. (don’t overcook–they will set more as they cool.)  Let sit on cookie sheets for 2-3 minutes, then move to a cooling rack.

 

GEDSC DIGITAL CAMERASource: Adapted from http://www.howsweeteats.com/2011/03/double-fudge-irish-cream-cookies/

 

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Healthier Oatmeal Coconut Cookies

Posted on Feb 20, 2013 in Cooking, Desserts, Featured

Baking cookies is one of my favorite things to do.  Another one of my favorites is eating cookies, which isn’t always a good thing.  Lately I’ve been trying out “healthy” cookies in hopes I could find one that would be close in taste to my regular recipes.  These cookies definitely stand up in the taste department and are much healthier than normal cookies.  These cookies have approximately 85 calories, 1 gram of fiber, almost 2 grams of protein, and only a little over 3 grams of sugar!  I promise you won’t be able to tell that they’re healthier by their taste!

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Healthier Oatmeal Coconut Cookies

(22-24 cookies)

1/3 heaping cup of flour

1/3 cup of almond meal

1 cup of quick cooking oats

1/2 cup of sweetened coconut

2 tablespoons of flax seed meal

1 teaspoon of baking soda

1/2 teaspoon of salt

3 tablespoons of butter, melted and slightly cooled

3 tablespoons of coconut oil, melted

1/2 cup of packed brown sugar

1 teaspoon of vanilla

1 large egg

Optional add ins; white chocolate chips, chocolate chips, nuts, etc (obviously this will change your calorie count, etc)

Preheat oven to 350 degrees F and line cookie sheet with parchment paper or a silpat mat.  In a large bowl stir together flour, almond meal, oats, coconut, flax seed meal, baking soda, and salt.  In a smaller bowl mix sugar, butter and coconut oil until well blended.  Add egg and vanilla and mix.  Stir wet ingredients into the dry ingredients and mix well.  Using a melon baller drop rounded cookies onto sheet.  Bake 8-10 minutes or until edges and bottoms are light golden brown.  Let sit on cookie sheet for 2-3 minutes then move to a cooling rack.  Store in an airtight container.

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Source: Adapted from http://kneadtocook.com/?p=416

 

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