Category Archives: Cookies

Honey, Peanut Butter & Coconut Cookies {dairy free}

P1070791For those of you who don’t know me that well, I love sugar.  Despite knowing how bad it is for you, keeping my self-control in front of a delicious cake or a plate of cookies has proven impossible.  I have been working on weaning myself off of sugar and to toot my own horn, I have been doing pretty darn good.  I still dream of cookies dancing above my head, but have not given in, not in quite a while.

So, on this cloudy Colorado day, I was in the mood for a bit of baking.  I wanted to keep true to my avoidance of a 500 calorie cookie, but wanted to reward myself with something delicious from the oven.  I came across this recipe on Pinterest (which may be another one of my addictions).  All I can say is…. hello delicious, healthy cookie.

Yield:  12 cookies

Ingredients:

  • 3/4 cup creamy peanut butter
  • 6 tablespoons honey
  • 1 teaspoon vanilla
  • 1 cup oat flour (can use gluten free oats)
  • 1 teaspoon baking soda
  • 1/3 cup unsweetened shredded coconut flakes

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Directions:

  1. Preheat oven to 350° and line a baking sheet with parchment paper, set aside.  Take 1 cup old fashioned oats and place in food processor or blender and blend until texture of flour.
  2. In a large bowl, add in peanut butter, honey and vanilla.  Mix together until well combined.  Add in oat flour and baking soda, mix well.   Lightly wet hands and roll dough into small balls and then roll each ball in the coconut flakes.  Place onto baking sheet and repeat with remaining dough until all is used.  Using a fork, press down on top of each cookie, to slightly flatten.
  3. Bake for 5 minutes or until cookies are only slightly brown on the edges.  Do not over cook.  Place on wire cooling rack and allow to cool completely.

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Adapted from:  My Happy Place

Sugar Cookies with Cassia Glaze

As we head very quickly into Christmas week, I want to wish everyone a wonderful holiday season and to those of you who have procrastinated and still have to go to the mall for Christmas gifts, I am truly sorry.   I would rather pull all my eyelashes out, then have to venture into that madhouse called the “mall at Christmas.”  Circling around to find parking, being bombarded by the Lancome lady trying to spray perfume on you and then the pressure of finding the perfect gift at the last second.  If you haven’t jumped onto the shopping online bandwagon, I highly suggest it.  Amazon, baby!!!

Now, back to the story and by story I mean cookies.  Yes, the second level on the food pyramid in my mind.  I decided to make sugar cookies for our cookie exchange at work this week, but wanted to give them a bit of a twist.  So, since my wonderful adventure into essential oils has started I wanted to try a bit of cooking with them.  I decided to make a cassia glaze.  Cassia is the little sister of cinnamon.  It has a bit more sweetness to it then cinnamon.  I must say they were DELICIOUS!  A bit of sweet and spicy.  They were a hit.

Wishing everyone a Merry Christmas and a Happy New Year!!!!

Yield:  3 dozen

Ingredients:
Cookies:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract


Glaze:

Directions:
1.  Preheat oven to 375.  In a small bowl, combine flour, baking soda, baking powder and whisk together.  Set aside.

2.  In a bowl of an electric mixer, cream together butter and sugar until smooth.  About 1 minute.  Add in egg and vanilla, mix well.  Gradually blend in the dry ingredients.

3.  Roll rounded teaspoonfuls of dough into balls.  Place on un-greased  cookie sheet.

4.  Bake 8-10 minutes, or until slightly golden.  Let stand on cookie sheet for two minutes before moving to cooling rack.

**make sure NOT to OVER cook.  Cookies will look slightly “doughy” in the center, but will continue to cook when left on cookie sheet for 2 minutes.

Glaze:
1.  Allow cookies to completely cool before glazing.

2.  Place powdered sugar, milk and essential oil in small mixing bowl.  Stir together until smooth.  You may add more or less milk depending on how thick you want the glaze.  Also, Cassia is slightly spicy like cinnamon, feel free to add more or decrease the amount added to glaze depending on taste.

*** If you are interested in how to learn more about essential oils please visit my website at:
http://www.mydoterra.com/genoayox/

Toasted Coconut cookies

When thinking about coconut cookies I always imagine macaroons or those hard coconut tea cookies.  I went browsing the Internet for something different in a coconut cookie.  And, voila, out came the toasted coconut soft cookie.  I tweaked a few things in the recipe to give them a more intense coconut flavor.  I think next time I may substitute all the vanilla extract for coconut extra and give an extra coconut kick.  I hope you enjoy these soft delicious cookies, I know I did.

 Yields:  3 dozen cookies

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sweetened shredded coconut
  • 3/4 stick unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 ounces cream cheese, softened
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • Extra shredded coconut, for topping

Directions:
1.  Preheat oven to 350 ° and line baking sheet with parchment paper.  Pour the 1/2 cup coconut onto the sheet and bake for 5-7 minutes, tossing a few times during cooking with a fork, until lightly browned.

2.  In a medium mixing bowl combine flour, baking soda, baking powder, salt and toasted coconut.  Whisk together.

3.  In a large mixing bowl, using an electric mixer, cream together the butter, sugar, cream cheese and oil.  Add in egg, vanilla extract and coconut extract.  Blend thoroughly.

4.  Gradually add flour mixture to wet ingredients, mix well.

5.  Roll dough into 1″ balls.  Place on baking sheet and slightly flatten each ball with the palm of your hand.  Sprinkle top of cookies with extra coconut.

6.  Bake for 11-13 minutes or until edges are slightly browned and coconut topping is toasted.  Transfer cookies to a wire rack for cooling.

Adapted from:  sugarcrafter

White Chocolate Cranberry Cookies

I decided to make these when I signed up for a cookie exchange at work.  I wanted something different than your everyday chocolate chip and I thought the cranberries and white chocolate seemed so Christmas.  They ended up being such pretty little cookies and they tasted delicious.  I hope everyone has a wonderful holiday.  A time to enjoy family and friends, give thanks and eat good food.  So, go ahead put on your elastic band sweat pants and savor every bite. 

Yield: 2 dozen cookies

Ingredients:

  • 1/3 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup dried cranberries
  • 1/2 cup white chocolate chips
 
Directions:
  1. Preheat oven to 375 °.
  2. In a large bowl, beat butter and sugars together until combined.  Add in egg and vanilla and mix well.
  3. Combine flour, salt, baking soda in separate bowl, mix until combined.
  4. Slowly add flour mixture into sugar mixture.  Stir well.
  5. Fold in cranberries and white chocolate chips. 
  6. Drop a heaping tablespoon of dough onto baking sheet.  Space cookies evenly to fit 12 cookies per sheet.
7.  Bake for 8-10 minutes or until cookies are lightly browned.  Allow cookies to sit on cookie sheet for 1 minute, then transfer to a wire rack.   Allow to cool completely.
 
Adapted from:  taste of home

Salted Caramel Butter Bars

I think the title alone says enough about this dessert for anyone to make it.  Any sentence containing salted and caramel has my attention.   Even my husband who is a die hard chocolate lover liked this one.  He actually said they were fabulous.  And after not winning the giant powerball jackpot, I needed something to make me feel better about knowing that I get to continue working for the next 30 years.  I think this was it.   A sweet caramel flavor, with a salty bite.  For a few moments, I was lost in the sugar bliss.  Okay, now back to reality, time to hit the gym and go to work.  Oh well, at least there is the option of having a calgon moment with a dessert bar.  Yummy!


  Ingredients:

  • 2 cups salted butter, softened
  • 1 cup sugar
  • 1 1/2 cups powdered sugar
  • 1 tablespoon vanilla
  • 4 cups flour
  • 1 (14-ounce) bag caramels, unwrapped
  • 1/3 cup heavy whipping cream
  • 1/2 teaspoon vanilla
  • 1 tablespoon coarse sea salt

Directions:
1.  Preheat oven to 325 °.  Line a 9×13 cake pan with parchment paper, cutting paper to fit just the bottom. Lightly spray paper with cooking spray.
2.  In a large mixing bowl combine butter, sugar and powdered sugar. Using hand mixer, beat until creamy.  Then add vanilla and beat until combined.
3.  Next, add flour to sugar mixture.  Add 1 cup at at time and mix until a soft dough is formed.
Press half of dough mixture into prepared pan and place remaining dough in refrigerator.  Bake for 20 minutes.

4.  Remove from oven and set aside.
5.  Place caramels into a microwave safe bowl, add cream and vanilla.  Microwave mixture for 1 minute.  If caramels are not completely melted, microwave for additional 20 second intervals until caramel mixture is smooth.  Making sure to stir mixture after each interval.

6.  Pour caramel filling over cooked crust, making sure to pour evenly, because it is difficult to spread once mixture is poured.  Sprinkle salt over melted caramel.

7.  Take remaining dough from refrigerator and crumble it over caramel layer evenly.  Return pan to oven and bake for 30-40 minutes.  Bars will be done when top is a firm golden brown.
8.  Allow to cool completely before cutting it into serving size squares.

 Adapted from: cookiesandcups

Adorable Pumpkin Cookies

With Halloween quickly approaching, I wanted to make a dessert to celebrate the holiday.  I found tons of recipes for witch fingers, spider cupcakes and eyeball cookies, but I decided on a not-so gruesome theme.  I thought these little peanut butter flavored cookies, dipped in white chocolate and covered with orange sprinkles were just the thing.  Besides they are delicious and look too cute for words when placed on a nice serving dish.

Serving:  15 pumpkin cookies

Ingredients:

  • 3 oz. cream cheese, softened
  • 1/2 package Mother’s peanut butter gauchos cookies, finely crushed
  • 1 package (4oz) Ghirardelli baking white chocolate, melted
  • 1/2 cup orange colored sugar sprinkles
  • 5 pretzel sticks, each broken into 3 pieces

Directions: 

1.  Place cookies into zip-lock baggie.  Crush with potato masher, until finely crushed.
2.  Place crushed cookies and softened cream cheese in bowl and mix well.

3.  Place piece of parchment paper on cookie sheet.  Roll cookie mixture into 1 inch balls and place on cookie sheet.

4.  Place white chocolate in small microwave safe bowl.  Cook until melted, approximately 90 seconds.
5.  Roll each cookie ball in the melted white chocolate.  Poke cookie ball with toothpick once coated and sprinkle all sides of cookie with orange sprinkles.  Place on cookie sheet and put 1 pretzel piece into the top of each cookie, for the stem.

6.  Place in refrigerator for 1 hour to firm, before removing from cookie sheet.

7.  Once chilled place in airtight container and keep in refrigerator until ready to eat.

Adapted from: Kraft

Lemon Sugar Cookies

 I have to admit, sugar cookies could possibly be my favorite food.  If only I could live on cookies alone and still fit into my skinny jeans.  I know, dream on.  The thing I love about sugar cookies is they are so versatile.  Using cookie cutters you can cut them into cute shapes and decorate them with  colored frosting for any occasion.  You can also add different flavors to them to change it up a bit.  For example this recipe for lemon sugar cookies is delightful.  It is a sweet blended sugar cookie with fresh lemon juice and zest giving it a tangy lemon twist.  Plus this cookie has a wonderful crisp edge with a soft, chewy center.  A wonderful desert for a summer get together, BBQ’s or school events.  So, go ahead make a batch and see what you think.  I am pretty sure they will be a hit, no matter what occasion you are making them for.

Yield:  3 dozen cookies

Ingredients:

  • 2 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • Zest of 2 large lemons (approximately 2 tablespoons)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice (approximately the juice of 1 fresh lemon) 
  • 1/2 cup granulated sugar in small bowl for rolling cookies 

Directions:

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

2. In a mixing bowl, whisk together flour, baking soda, baking powder and salt.  Set aside.

3. Using a mixer, beat butter and sugar together until smooth and creamy.

4. Next add lemon zest, egg, vanilla extract and lemon juice. Mix until combined. Gradually add in the dry ingredients and mix thoroughly. 

 5. Roll rounded tablespoons of dough into balls and then roll in sugar . Place dough balls on prepared baking sheets,  about 1 1/2 inches apart.

6.  Bake in preheated oven for 8 to 10 minutes or until cookies are slightly golden around the edges.

 7. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.



 Allow cookies to completely cool and enjoy.  Make sure to store cookies in an airtight container, so they keep their softness.

Adapted from: Two Peas and their Pod