Ingredients:
1½ cups all-purpose flour
1 t baking soda
1/2 t cinnamon
1/2 t sea salt
1 cup butter (room temperature)
1 cup light brown sugar (packed)
¼ cup granulated sugar
2 large eggs (room temperature)
2 tsp vanilla
3 cups rolled oats
2 cups chocolate chips
Directions:
In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
In a separate bowl, using an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla. Turn mixer to low and add flour mixture, mix until combined.
Stir in oats and chocolate chips. Mix until just combined.
Chill dough in the fridge for an hour or outside, depending on the season. It is February here and 20 degrees out, so I set mine outside on the patio for an hour.
Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking sheet.
Using a small cookie scoop or a spoon, place cookies on baking sheet 2" apart. I did 12 cookies per sheet.
Bake for 10 mins or until edges are lightly browned but center is still soft and unset.
Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.
*You could always swap out raisins for the chocolate chips if you prefer.
*Thanks to www.liveforcake.com for this great recipe. My family loves these!
This is not a healthy recipe, but it is delicious.
I used it to make Emily's cookie cake for her Birthday.
Ingredients:
1 c butter or margarine
1/4 c sugar
3/4 c brown sugar
2 eggs
1 t vanilla
1 pkg vanilla instant pudding
2 1/4 c flour
1 t baking soda
1 bag chocolate chips or 1 1/2 cups
Directions:
Cream butter and sugars with a mixer. Then add eggs, one at a time and continue to mix. Then mix in vanilla.
In a separate bowl stir together all dry ingredients. Gradually add to the sugar mixture, mixing after each addition. When mixed thoroughly, stir in chocolate chips.
Drop by teaspoonfuls onto a cookie sheet or spread into a 13x9" pan to make bars.
You can also spread onto a round cookie sheet and make a cookie cake like the one pictured above.
Bake at 375 degrees until cookies just start to brown or a little longer if you like them crispier.
For bars in 13x9" pan - bake 20 minutes.
*This recipe is for those of you that aren't gluten free.
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Directions:
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
*Found this recipe on The Food Network
These are great cookies that are gluten, dairy and sugar free.
Ingredients:
1/4 cup melted coconut oil
1/3 cup honey or other natural sweeteners
1 teaspoon gluten free almond extract
2 cups almond meal
(I make my own in the blender
from whole almonds)
2 tablespoons coconut flour
1 tablespoon water or more (if too dry)
1 tablespoon psyllium husk or 1 t xanthan gum
1 tablespoon ground flax seeds
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 teaspoon baking soda
Directions:
Preheat oven to 325 F.
Combine all ingredients, adding more 1/2 tablespoon at a time water if dough too dry.
Roll dough into small balls and then gently flatten 1/3 of the way down.
Makes about 14 cookies. Bake for 12-15 minutes or until golden brown.
*Adapted the original recipe from the healthyhappywife@blogspot
I cannot believe these cookies do not have any sugar or flour. They taste great!
Ingredients:
1 cup creamy roasted almond butter
1/3 cup honey
2 tablespoons coconut palm sugar
1 large egg, lightly beaten or 1T ground chia seed + 3T water
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped blanched whole almonds (optional)
1/4 cup mini chocolate chip cookies (optional)
Directions:
Preheat the oven to 350 degrees. Put one oven shelf in the upper third and another on the bottom third of the oven. Line two cookie sheets with parchment paper. Set aside.
Mix together the almond butter and the honey in a large bowl until creamy.
Add the next four ingredients and mix until incorporated. At this point you can divide the batter into two parts and add the chopped almonds to one and the chocolate chips to the other (for a little variety) or add both to the entire batter.
Scoop out the dough, roughly the size of a tablespoon, onto each baking sheet until all of the dough is gone.
Place in the oven for 8 - 12 minutes, rotating the pans halfway through. Remove from the oven and allow to cool on the pan for a few minutes before transferring to a cooling rack.
Oh my! These cookies taste so good! I am thrilled to have found a cookie that is sugar, gluten and dairy free and tastes normal!
I have always seen chefs on tv use these baking mats, but never had one. I bought this one at Aldi's for $6. It works great! Even better than parchment paper! Can't believe I didn't buy this sooner.
Ingredients:
5 tablespoons coconut oil, unmelted
1/2 cup honey or 1/2 cup agave nectar
1/4 cup apple butter or applesauce
1 teaspoon molasses
3 tablespoons water + 1 T Chia Seeds stirred together
2 teaspoons gluten-free vanilla extract
1/4 teaspoon almond extract
1 cup of your favorite gluten-free flour
(I used 1/2 c almond flour and 1/2 c oat flour)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 dashes nutmeg
1 1/2 cups gluten-free oats (quick-cooking or old-fashioned both work)
*Optional add ins: use 1/2 c total...
chocolate chips, carob chips, raisins, nuts.
Directions:
Preheat oven to 350 degrees F. Grease cookie sheet or line with foil or parchment paper.
Using a mixer, mix together the coconut oil, apple butter, honey or agave nectar, molasses, vanilla, almond extract, and Chia seeds with water, thoroughly.
Sift together the dry ingredients, then stir in the oats. Add the dry ingredients to the wet and mix by hand. Add any optional add-ins (I used 1/4 c coconut and 1/4 c carob chips) if using.
Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.
Ingredients:
