Oatmeal Chocolate Chip (Gluten free & Dairy Free)

It is crazy we already have some snow on our mountains. We will see how long it lasts the weather can shift back and forth. I went on a walk and took in all the beauty. The water was running down the wash. I love the sound of water. The leaves on the trees are starting to turn beautiful colors. They looked so vibrant. The colors on the mountain are starting to change. Some beautiful flowers still. We live in a beautiful world. 

I have a grandson who is all a restricted diet so I try to cater some foods to his needs. He gets so excited when he knows its a green light and he knows he can eat it. If you don't have diet restrictions then you could use the regular oatmeal. Don't be scared away from these. They have great flavor and chewiness. All of my family enjoyed them.  Enjoy!

Ingredients

1 cup gluten free old fashioned oatmeal
1 cup gluten free oat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil
1/4 cup coconut sugar
1/4 cup honey
2 eggs or (2 Tablespoons ground flax + 6 Tablespoons water whisk together. Set aside 15 min.)
1 teaspoon vanilla
1/2 cup chopped up dark chocolate chips (Dairy free if desired)
1 cup gluten free old fashioned oatmeal.

Directions

1. Heat oven to 350.
2. In a medium size bowl whisk together oatmeal, oat flour, baking powder, baking soda, and salt.  Set aside.
3. Stir in bowl or blend in blender oil, sugar, honey, eggs and vanilla.
4. Fold in the dry ingredients until all combined.
5. Fold in chips and oatmeal until all combined.
6. Scoop on to cookie sheet and bake for 8-12 minutes. don't over bake.
7. Take out of oven and cool cookies on cooling rack.
8. Store in airtight container and store in fridge or freezer.

Pumpkin Chocolate Chip Power Cookies (Gluten Free)

Recently we lost a dear friend. I felt like she was part of of our family. She is my son's mother-in-law. She lived an amazing life on this earth and I know she still lives and will continue to touch many lives. I was humbled to see how she fought through a very tough battle of cancer for 2 years. She gave it everything she had. She was an inspiration to us. I was reminded again after attending a celebration of her life, that life is short. I also noticed that what was remembered about her was how she loved and served her family and others too. It made me want to be a better person. I think that is why we lose those we love. It makes us reevaluate what we are doing in this life. I learned a lot from this experience. Do what is most important each day. 

I am always in the mood for chocolate chip cookies. I wanted something gluten-free and these were wonderful. I wrapped them up and put them in the freezer. They are ready for a quick breakfast, snack, lunch or dessert. I love them!!!!

Ingredients  Makes 8-10 depending on size you make them

1 egg

1/2 C almond butter (I made homemade)

1/2 C pumpkin puree

4 tablespoons honey (If you want sweeter add 2 more tablespoons)

1 C old fashioned oatmeal (gluten free)

1/2 C quinoa flakes

1 teaspoon baking powder

1 teaspoon cinnamon

1/2  teaspoon nutmeg

1/4 teaspoon sea salt

1/3 C dark chocolate chips (chopped smaller if desired)

(You could replace chips with raisins or dried cranberries)

Directions

1. Heat oven to 350. Line cookie sheets with parchment paper
2. Combine egg, almond butter, pumpkin, and honey in a large bowl.
3. Stir in oatmeal, quinoa, baking powder, cinnamon, nutmeg and salt until all combined.
4. Fold in chocolate chips
5. Scoop on to cookie sheet. I flattened them a little.
6. Bake about 10 min or to desired doneness.
7. Cool on wire rack. If desired wrap them individually in plastic wrap and place them in in a large ziplock and store in freezer.

Chewy Almond Oatmeal Cookies (Gluten Free)

These cookies got gobbled up by my family they are chewy and delicious. It was fun to use almond flour in them and have them turn out so well. They had great flavor .

Ingredients

1/2 C honey
2 T coconut oil or another kind of oil
1/2 tsp almond extract
1 egg
1 1/2 tsp baking powder
2 T warm water
1/8 tsp salt
1 1/2 C Oatmeal gluten free
1 3/4  C Almond flour Bobs Red Mill
1/2 C dark chocolate chips

Directions    Heat oven to 350  makes about 20 cookies

1. In a small bowl pour in the honey, oil, extract and beat together until smooth.
2. Then beat in egg.
3. Pour baking powder into a small bowl and stir in water until all combined. Stir into egg mixture.
4. Then stir in salt, oatmeal and flour. Until all combined.
5. Fold in the chips.
6. Scoop on to cookie sheets. I flattened them a little with a spatula.
7. Bake until light golden about 8-10 min. Take out of the oven and place the cookies on cooling rack. Enjoy!!!! So chewy and good.

* If the dough is too sticky add another 1 to 2 T flour.

Gluten Free Chocolate Chip Oatmeal Cookies

These cookies were really good. I was very pleased how they turned out. They ended up looking more like chocolate cookies because I chopped up  the chocolate chips and some of them got chopped up really fine, so it made them more chocolate flavor throughout. So that was great for me. I stored them in an airtight container in the fridge for 4-5 days and they lasted great. If you are going to keep them much longer store them in the freezer in an airtight container. 

Ingredients

3 C old fashioned oatmeal

1 C warm water

1/3 c brown rice flour

1C almond flour

1/4 C potato starch 

1 T nonfat powdered milk ( can use soy milk)

1/4 gaur gum 

1/2 tsp salt 

1/2 tsp baking powder

1/3 C coconut oil melted

2 eggs

1tsp vanilla

1 C dark chocolate chips chopped ( spreads the chocolate throughout the cookie)

Directions

1. Heat oven to 375. Spread oatmeal out on cookie sheet. Place cookie sheet in oven. Let cook until light brown. Stir after about 5 minutes. Toast for about 10 minutes total.

2. Take half of the oats and put in a small bowl cover with water. Stir water into the oats. Cover with plastic wrap for 10 minutes to let soften. Set the bowl aside.

3. In a medium bowl mix together brown rice flour, almond flour, potato starch, milk, guar gum, salt, baking powder, stir with wire whisk. Set the bowl aside.

 4. In a medium bowl blend together the oil, eggs and vanilla, stir in flour mixture, wet oat mixture and then remaining oats. Fold in chips.

5. Cover with plastic wrap and let sit for 30 min.

6. Heat oven to 325.

7. Scoop cookie dough into round balls. Place on cookie sheets. Flatten with greased spatula.

8. Bake about 20 minutes. Cool on cooling rack.

9. Store in airtight container in fridge up to 5 days or on freezer in air tight container .

Chocolate Chip Chunk Bars

It is always a winner to make chocolate chip bars. They are faster than cookies and taste great. I had fun adding chia to these for added protein. Great snack for anytime of the day. Could be a great breakfast too. 

Ingredients

3/4 C coconut oil

3/4 C honey

2 eggs

1/3 C chia *Optional

1 tsp vanilla

2 C oatmeal

1 C whole grain flour ( I used kamut)

3/4 tsp baking soda

1/4 tsp salt

1 C chocolate chips

Directions

1. In a bowl Beat together oil and honey. The beat in each egg one at a time. 

2. Stir in the chia and vanilla.

3. Stir in oatmeal, flour, baking soda and salt. Fold in chocolate chips. 

4. Scoop into a 9x9 pan. Spread until all smooth. 

5. Place in heated oven and bake about 25-30 min. 

6. Take out of oven and cool and cut into squares. 

Healthy Samoas Cookie Bars

I have often seen people make a homemade version of these, but I thought It would be fun to make a healthier version of them. I made these today. I was pleased with how they turned out. Yum! Healthy is always better. :)

Ingredients

for cookie base:
2 C whole grain flour (I used spelt)
2 tsp baking powder
1/4 tsp salt
1/2 C honey
1/2 coconut oil
for the topping:
4 C shredded coconut unsweetened
1 can of coconut milk full fat
5 T honey
1 T coconut oil
1 tsp vanilla
chocolate drizzle:
1/3 C dark chocolate chips
1 T coconut oil

Directions   Heat oven to 325

1. In a bowl mix together flour, baking powder, and salt. Stir and set aside.
2. Melt honey in microwave for 30 seconds and then stir in oil. Stir into dry ingredients. Until all moistened.
3. Line a 9x9 Square pan with parchment paper. Leave it over hanging on 2 sides.
4. Press in cookie dough into pan. Bake until light golden for about 15 min.
5. Take out and let cool.
6. While it is baking. Put a large skillet on the stove. Pour in the coconut and let toast on medium heat. Be careful to stir often so it won't burn. You want it turn golden.
7. In a medium saucepan pour in the milk, honey, and oil cook on medium heat to soft ball stage stirring regularly. It will burn if you don't . Take off the heat and stir in the vanilla.
8. Put chocolate and oil in the microwave stirring often until it is all melted. Place in fridge.
9. Stir the coconut into caramel until the coconut until it all moistened.
10. Pour coconut topping on top of cookie base and press down evenly with a spatula.
11. Lift out of pan on to a hard surface. I used a cookie sheet. Cut into bars.
12. Separate the bars and drizzle on the chocolate.
13. Place in fridge to harden. Serve once chocolate hardens.
14. Store in air tight container in the fridge.

* You could dip the bottom of the cookie into the chocolate too.

Pumpkin Chocolate Chip Cookies

I am having a lot of fun making things with pumpkin. I think my favorite is pumpkin and chocolate chips. I cut down the sugar and the fat without comprising the flavor, and made them whole grain.  These cookies are soft and delicious. It adds to the enjoyment of this time of year having yummy cookies to eat. Have a great weekend.


Ingredients

1/2 C coconut oil
3/4 C honey
1 egg
1 15oz can of pumpkin puree
2 C whole grain (I used 1 C kamut flour and 1 C spelt flour)
2 C old fashioned oatmeal
1 tsp baking soda
1 T cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1 C dark chocolate chips


Directions  Heat oven to 350  makes 36 cookies

1. In a mixing bowl beat together oil, honey, and egg. Then beat in pumpkin.
2. In a medium sized bowl measure and pour in flour, oatmeal, soda, cinnamon, nutmeg, cloves, and salt.
3. Stir in the dry ingredients into the wet ingredients until all combined.
4. Fold in the chips.
5. Scoop on to cookie sheets. (I pressed mine down a little before baking them) Bake for 10 min. or until done.
6. Cool on cooling rack and enjoy! Happy Baking!

Zucchini Carrot Muffookies (Whole Grain)

I hope the name of these puts a smile on your face like it does wit me. My daughter Deanna came up with a name for these. She said they were a combination of a cookie and a muffin. It is fun to come up with names instead of the traditional names. I am all for that plan. These were a hit with my family. My husband was sneaking a couple before  got a picture of them. I managed to save a couple for the picture. This is a great way to use your zucchini out of the garden too. Enjoy!

Ingredients

1 1/2 whole grain flour (I used spelt flour)
1/4 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
3 T cornstarch
1/2 C coconut oil
1/2 C honey
1 egg
1 tsp vanilla extract
1 1/2 C grated zucchini
1 /2 C grated carrot
2 C oatmeal
1 C dark chocolate chips

Directions  Heat oven to 350

1. In a bowl pour in the flour, salt, cinnamon, soda, cornstarch, and blend until all combined with a wire whisk set aside.
2. In a separate bowl beat together oil, honey, egg and vanilla until light and fluffy.
3. Pour in the zucchini and carrots and blend until combined.
4. Stir in the flour mixture too.
5. Then stir in the oatmeal and then the chips. Let sit to thicken a couple minutes.
6. Scoop on to cookie sheet lined with parchment paper or on a greased cookie sheet.
7. Place in heated oven and bake until light golden about 10 min.
8. Cool on cooling rack and enjoy. Store in airtight container.

Pumpkin Chocolate Chip Cookies

I never get tired of pumpkin chocolate chip cookies. I was pleased how moist and yummy these were. I add a little sweetener and whole grain flour. I was happy with the end result. I wanted to make some to send to Derek. I hope he enjoys them. Pumpkin is yummy all year long. :)

Ingredients

1/2 C coconut oil
1 16 oz can of pumpkin puree
1 C honey
2 eggs
2 tsp vanilla
3 C whole grain flour (I used spelt)
2/3 C old fashioned oatmeal
3 T cornstarch (adds to structure and tenderness of the cookie)
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 C dark chocolate chips

Directions Bake at 350 makes about 3 dozen

1. Beat with an electric mixer oil, pumpkin and honey until creamy.
2. Beat in eggs one at a time. (Don't over beat the eggs) Then beat in the vanilla.
3. Measure all the dry ingredients into another bowl and stir them together.
4. Pour the dry mixture into the bowl with egg mixture, as the mixer is going. Mix until combined.
5. Stir in the chips. Scoop on to greased pan.
6. Bake in heated oven 10-12 min or until done.

Refrigerator Chocolate Oatmeal Peanut Butter Cookies

So  this is a spin off of this recipe. I changed the chocolate to cocoa. This recipe was always a favorite as I was growing up. I just made it a healthier version than the old recipe that I made before. My family gobbles them up. They are delicious. I hope you enjoy them too.   

If you don't have oat flour on hand, just put some oats in your blender and pulse until it reaches a flour consistency. Use gluten-free oats for a gluten-free cookie.

Ingredients 
2 C old fashioned oatmeal
1 C oat flour
1/2 C honey
2 T cocoa powder
1/4 C coconut oil
3 T peanut butter (natural)

Directions: Makes about 18 cookies
1. Stir all the ingredients together in a bowl.
2. Scoop on to parchment paper, Teflon sheet or wax paper that is on a cookie sheet. (You could flatten them if you want to)
3. Place in  refrigerator and let harden. Keep stored in fridge in air tight container.

Here are some other great chocolate peanut butter cookies. 

Here is another refrigerator chocolate peanut butter cookie.
Here is a gluten free nutter chocolate peanut butter cookie.

Healthy Valentine Dessert Pizzas - With Whole Grain Sugar Cookie Recipe (gluten free)

We have a special treat for you today with this month's Recipe Redux! Not only are we so excited to see all the recipes that the other bloggers have come up with this week--As the theme is Pizza. It's one of our favorite foods!--but we are so excited to share these Dessert Pizzas with you! We came up with an awesome totally whole grain sugar cookie that not only looks perfect but also tastes amazing!

As with many of our recipes, these sugar cookies aren't as sugary as your general sugar cookie. We like that. But even still, if you were to frost these, I don't think the general public would think much was different. And as our Dessert Pizzas, they are plenty sweet enough.

We also decided to make them individual sized, because one of my pet peeves with dessert pizza is trying to pick up a piece of it and having to pull it off the pan or try to pull it away from the other pieces. Besides, they're cuter this way! We also used Greek yogurt for the "sauce," which makes it healthier than the usual dessert pizza.

Enjoy!

Ingredients

Sugar cookies

1 C honey

2/3 C coconut oil

2 eggs

1 tsp vanilla

2 C oat flour

2 C brown rice flour

1 C quinoa flour

1 tsp baking soda

Fruit Pizza Topping

2 C plain Greek yogurt

1/4 C honey

1 T vanilla

Fruit

Directions

1. Cream together honey and coconut oil Add eggs and vanilla and mix until just combined.

2. Mix in dry ingredients, adding the flour in small amounts until you reach the right consistency.

3. Place dough in the refrigerator until chilled, about 1 hour.

4. Line a cookie sheet with parchment paper. Roll out dough to about 1/4 inch thick. Cut out cookies into 3-inch hearts.

5. Bake at 375 degrees for 7 to 8 minutes. Let cool.

 Aren't they great! Can you believe they are 100% whole grain?

6. Mix together yogurt, honey, and vanilla in a small bowl. When you are getting ready to serve, spread the yogurt mixture on the cookies and top with fruit.

Makes 24 cookies.

Note: We grind our own flours, as there are more nutrients in flour when it is freshly ground, although whole grain flour is better for you in any form than white flour! Many stores are carrying ground whole grain flour now. The oat flour can be made by grinding old-fashioned oats in your blender or grinder. The brown rice and quinoa can be ground in a grinder as well. Quinoa often has a bitter powdery covering when it comes in the store (and will probably still have a little bit even if it says it is prewashed). If you are grinding your own quinoa for flour, rinse the quinoa in a mesh strainer. Then put it on a cookie sheet and bake at 350 for 10 to 15 minutes to dry it out and to toast it.. The quinoa will start to turn golden brown, which will give the quinoa flour a nuttier, milder taste.

If you like this recipe, here are some of our other Valentine's Day treat ideas!

Dark Chocolate Cashew Truffles
Strawberry Banana Cream Smoothie
Strawberry Vanilla Valentine Pudding
Whole Grain Heart Pancakes with Honey Buttermilk Syrup
Whole Grain Raspberry Oatmeal Bars

An InLinkz Link-up

Yummy Gluten Free Chocolate Peanut Butter Cookies

Have a nutter chocolate peanut butter cookie

And a nutter. :)

Enjoy a healthier cookie

Here is a nice cookie that is fast to make, and taste goods too. It was fun to make traditional looking peanut butter cookies into chocolate ones. I think this is a healthier version of the traditional cookie too. Cutting out a Whole lot of calories.  Which makes it even better. Happy Healthy 2014 one recipe at a time.  Enjoy your cookies.   

Ingredients:
1 C natural peanut butter
1/4 C honey
1 T cocoa unsweetened
1 egg
1 tsp vanilla
1 tsp baking soda

Directions Heat oven to 350

1. Pour all the ingredients together. Stir until it is all smooth. 
2. Leave the mixture in the bowl for 10 min. It will thicken up and it gives the baking soda a chance to start working.
3. Roll into balls. Place on a cookie sheet. Press down into crisscross marks on the cookies.
4. Bake in the oven for about 8-10 min. Let cool on the cookie sheet for 5 min. , and then place on cooling rack until cooled. (If they last that long.) Enjoy! 
Makes about 1 dozen cookies. 

Here is another healthy chocolate peanut butter cookie.

Whole Grain Pumpkin Snickerdoodles

Enjoying the Season!

Pure Delight

Pure Joy!

We went to the store the other day looking for pumpkin and the whole shelf was empty! It is one of the signs of Fall. Everyone runs to the store, buys pumpkin, and goes home and turns on their ovens and starts baking.  I can't get enough of the smell of fall baking. Yum! I bet we all have some fun memories associated with Fall. What are yours? I had a sweet daughter, and also my first grandson was born in the Fall. I love watching the children jump in the leaves with pure delight, and it doesn't cost a dime. It is nice to have a warm cozy house to snuggle up in and enjoy the fall baking seaon.

I have always enjoyed snickerdoodles. I found some recipes for them and tweaked them and made them into some pumpkin snickerdoodles. they are slightly bread-like inside with a just crispy exterior. I hope you enjoy them as much as we did. Happy baking!   

Ingredients
3/4 C coconut oil
2 T honey
1/2 C dark brown sugar
1 egg
2 tsp vanilla
1 C canned pumpkin
4 C whole wheat flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cardamom

Sugar coating:
1/4 C sugar
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 cardamom

Directions

1. Cream together oil, honey, and brown sugar. Beat in eggs and vanilla, then stir in pumpkin.

2. In a separate bowl, mix together flour, baking soda, cream of tartar, cinnamon, ginger, and cardamom.

3. Mix together wet and dry ingredient mixtures.

4. Chill dough for 30 minutes. Preheat oven to 350 degrees. In a small bowl, mix up topping ingredients. Roll dough into 1-inch balls, roll in topping, and place on parchment paper.

5. Gently flatten ball with the underside of a glass. Place in oven and cook for 8 to 10 minutes. Remove from oven and let cool. Don't over bake them. 

Makes 2.5 dozen

Refrigerator Chocolate Peanut Butter Protein Cookies (Raw)

 School started again last Tues. The Summer has gone way to fast. We had a nice one. I can think of more things I would have liked to have done. This is an end of an era for me. My last little Indian of 7 is a senior in high school. I have been sending children to school for 24 years. I have always had children in the house for the last 30 years. Yes, I am feeling sentimental. I have found it is always hard to turn the page to the next chapter of life, yet when I get to the next chapter I really enjoy it too. I love being a wife and mother. I am going to live this year to the fullest. I hope it is a good year for you too.       

I smiled when I heard about my son finding these in the refrigerator. He was so excited because he has always loves the chocolate peanut butter refrigerator cookies. He was not disappointed he really liked the flavor of them.  This is a new twist to the traditional chocolate peanut butter cookie. It could even be eaten for breakfast.

Ingredients 
2 C old fashioned oatmeal
1 C oat flour
1/2 C honey
1 scoop of chocolate protein powder
1/4 C coconut oil
2 T peanut butter

Directions: Makes about 18 cookies
1. Stir all together.
2. Scoop on to parchment paper that is on a cookie sheet. (I flattened them out a little.)
3. Place in refrigerator and let harden. Keep stored in fridge in air tight container.
Have a great weekend.

Here is another chocolate oatmeal peanut butter refrigerator cookie
Here is a gluten free nutter chocolate peanut butter cookie.

Think Outside the (Lunch)box: Oatmeal Cookies for Lunch

This week we have a special week planned. It's Think Outside the (Lunch)box Week! We’ve asked some of our favorite healthy bloggers to come “visit” our blog this week and give you their ideas for healthy school lunches. School lunch season is fast approaching, and it’s so easy to buy a box of prepackaged goodies at the store and send them with our children, or simply send them the same lunch every day. But is what we send healthy? Or does it even taste good? And goodness knows it's not just he kids' lunches that need improving. What about yours?

Today we are addressing the problem of a sandwich. While they are perfectly good for some of the time, I remember sandwiches in my school lunches often being smashed by the time I ate them, or soggy. (It reminds me of a blog post by Stephanie of nieniediologues talking about eating her children’s lunch when they left it home and finding out it was disgusting by lunch time, even though she had been packing them with care.)

What if we were to give our kids something that had all the nutrients of a sandwich without actually having it be a sandwich? What if we were to give our kids healthy cookies for lunch?

Preposterous, you say.

Yup. Maybe. But these aren’t just any cookies. That wouldn’t do. But with the right (healthy) ingredients you could be the hero of the lunchroom and save us all from the soggy sandwich.

You. The hero of the lunchroom.

Just think about it.

 

Look! A complete meal without a sandwich!

Banana Apple Version

Ingredients
3 eggs
2 T almond milk or milk of your choosing
1 tsp vanilla
1 C raisins or dried fruit
1/2 C nuts (pumpkin seeds, pecans, cashews, almonds etc..)
1 C ripe banana smashed or applesauce or pumpkin puree
1 apple chopped in small pieces or grated zucchini or grated carrots   
1/2 C honey
1/8 to 1/4 C almond butter or peanut butter (optional)
1/4 C coconut oil
2 1/2 C  spelt flour (or any combination of whole grain flours)
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
2 tsp baking soda
2 1/2 C old-fashioned oatmeal

Pumpkin Chocolate Chip Version
ingredients above but instead:
1 C of pumpkin puree instead of banana
1 C of dark chocolate chips
omit peanut butter

Directions
1. In a small bowl pour eggs, milk, vanilla and raisins, dried fruit, and zucchini or carrots. Stir them all together. Let soak about an hour to let them soften.

2. Place parchment paper on cookie sheet. Heat oven to 350 degrees Fahrenheit. Pour nuts onto the parchment paper and place in oven.  Bake until lightly toasted.

3. After you have let it soak an hour, pour into bowl with banana, honey, apple, peanut butter, and oil. Stir until all mixed together.

4. In a different bowl measure and pour all the dry ingredients. Whisk together. Combine with wet mixture. Stir just until moistened.

5. Put parchment paper on to the cookie sheet. Scoop on the size of cookie you want. Gently flatten cookies before putting in the oven.  Bake for 10 to 12 minutes.      

Come back every day this week for fabulous recipes from some brilliant bloggers. There is a lot more lunch goodness to come!

Chocolate Cherry Oatmeal Cookies

These were an effort to make a granola-bar-like cookie. They are healthy and a treat! They would make a great addition to a school or work lunch--a touch of sweetness without the guilt.

Ingredients

1 1/3 C coconut oil
3/4 C honey
1 tsp vanilla
1 tsp almond extract
2 eggs
1/4 C almond butter
4 C whole wheat flour (I used kamut flour.)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 C rolled oats
1 C dried fruit (I used dried cherries. You could also use raisins.)
1 C shredded unsweetened coconut
1/2 C chocolate chips (optional)


Directions

1. Melt together honey and coconut oil until it's creamy. Combine with all other ingredients in a large bowl.

2. Form into 1-inch balls and place on cookie sheet. Flatten gently.

3. Bake for 10 minutes at 250 degrees Fahrenheit.

Easy Chocolate Hazelnut Macaroon Cookies (Gluten-Free)

So, normally we post pretty healthy recipes, right? Well, this is not one of those times. (And last week we were just talking about finding "treats" other than food. You know, on the post with the bad picture, but yummy food.) Of course, we are okay with a real, sugary treat every now and again. And when you fill a soft, nutty cookie with rich chocolate ganache, you get a really good one.


Ingredients

1 1/4 C powdered sugar
1 c finely ground hazelnuts
2 Tbsp unsweetened cocoa powder
3 egg whites
1/2 tsp vanilla
1/4 C granulated sugar

Directions

1. Cut 3 pieces of parchment paper the same size as your cookie sheets. On the wrong side, use a pencil to trace circles about 1.5 inches in diameter. Turn the paper back to the right side.

I used a small cup as my guide.

2. Stir together powdered sugar, hazelnuts, and cocoa powder in a medium bowl. (If you can't find chopped the hazelnuts at the store, I chopped mine in food processor and it worked fine. I also ran a tablespoon or two short and added some almonds, which worked as well.) Set aside.

3. In your mixing bowl, combine egg whites, vanilla, and a dash of salt. Beat eggs with an electric mixer until they're frothy.

My frothy egg whites.

4. Add in sugar slowly. Beat on high speed until soft peaks form. In other words, just barely soft enough to hold a shape for a little while. When you've reached this point, stir in the hazelnut mixture.

5. Spoon the cookie batter into a decorating bag with a 1/2 inch round tip. For some reason, we couldn't find a tip that would work, so I just spooned it into a zip-lock bag and snipped off the end. Necessity is the mother of invention! Pipe the batter into the circles that you've traced on the parchment paper.

6. Now this part is important for those perfect macaroons with the little "foot." Let the cookie sheets with the piped mixture lay on the counter undisturbed for 30 minutes. I had the best luck with the ones that sat there for exactly that long. The ones that were there for 45 minutes were more likely to crack. Meanwhile, preheat oven to 325 degrees.

The cookies anxiously awaiting to enter the oven.

7. While cookies are setting, make ganache filling. Place chocolate chips in a medium bowl. Heat cream over the stove, stirring constantly, until boiling. Carefully pour cream over chocolate chips and let sit for a minute. Then begin stirring. The chocolate chips should melt into the cream until mixture is smooth. Place into the fridge to cool.

8. Bake cookies for 9 to 10 minutes. Cool on cookie sheets on wire racks. After they are cool, carefully peel the cookies off the parchment paper.

9. Spread the cooled ganache filling on each cookie. Enjoy right away. They don't store well. Makes about 22 sandwich cookies.

This is how they are supposed to look. See the little "foot" at the bottom?

The ones that sat out on the counter longer didn't have such a nice foot. They cracked on the top. The taste isn't changed at all. I decided I liked them cracked too. They look a little more homey.

Some of the cracked finished cookies. They were delicious!

Healthy Oatmeal Cashew Chocolate Chip Cookies (Vegan)

Well I went to get my teeth cleaned yesterday, by my one of my sweet daughters who is a dental hygienist. Getting my teeth cleaned is Not one of my favorite things to do, so I really appreciate a daughter who makes it a better experience, with her concern and the extra effort she puts into it. She is a sweetie. :) We have made it a tradition to go out to eat, after she cleans my teeth. We to to the Herb Shop. I Love their bread (It was even warm this time :) they serve with their turkey sandwich and their cookies are so good too. It helps me to soften my concerns about my teeth.
Well I looked at the ingredients in their cookies, and came up with my own variation today. They have a lot of healthy ingredients. I would not feel bad eating them for breakfast. You could add some other ingredients instead of chips too. Like dried fruit, nuts etc... Yum!

Ingredients:
1/2 almond milk or soy milk or...
2 T cider vinegar
3 C whole grain flour ( I did about 2 C kamut flour, 3/4 C spelt flour and 1/4 C teff flour)
2 tsp baking soda
1/2 tsp salt
3/4 C cashew powder (1/2 cashews ground into powder in the blender)
1/2 C coconut oil
1 1/4 to 1 1/2 C honey (depending on your sweetness preference) or 2 C sugar for vegan recipe
1 T vanilla
6 C old fashioned oatmeal
1 C chocolate chips or dried fruits or nuts

Directions: Heat oven to 350 Bake 8 to 10 min.
1. In a small bowl pour in milk and vinegar. Set aside for about 10 min. So milk can curdle.

2. Measure and pour the flour, salt and soda in a separate bowl.

3. In a mixing bowl, beat oil, honey and cashew powder till nice and creamy. Then beat in the vanilla. Then beat in the milk mixture.

4. Then alternate adding the flour and the oatmeal. Fold in the Chips.

5. Scoop on the cookie dough on to cookie sheet. (I used parchment paper.)

6. Don't over bake just cook till light golden. Cool on cooling rack.

The cashew powder added a creaminess to the cookie.

* You could flatten them before baking if you want a flatter cookie.

* Cider vinegar can be used in baking to work as a binding and leavening agent. Very Cool! :)

Gluten Free Oatmeal Cookies

It must be something in my genes. I was talking to my sister a couple of days ago, and she said she loves anything with oatmeal in it too. It was fun to hear how much she liked oatmeal. I came home last night, and was craving some homemade oatmeal cookies. I came up with this healthy version. They tasted wonderful the next day too. :) You can add your own variation to them. They are gluten free too. They are a great breakfast too. They are fast to put together. :)


Ingredients: made 20 cookies
1/2 C coconut oil
1/2 C honey
2 eggs
1 tsp vanilla
2 1/2 C oat flour (I put oatmeal in the blender and ground it up)
1 1/2 C oatmeal (old fashioned)
1/2 tsp salt
3/4 tsp baking soda
1 tsp cinnamon
3/4 tsp nutmeg
1/2 C unsweetened shredded coconut
other variations: choc. chips, dried fruit, raisins

Directions:

1. In a mixing bowl mix, oil, honey and eggs. Then add the vanilla. and beat till creamy.

2. In a separate bowl mix all the dry ingredients together.

3. Then mix all the dry ingredients with the creamed mixture. Don't over mix.

4. Bake in over heated to 350. Bake 8 to 10 min or till lightly golden.

*If you want to keep it gluten free. Use Gluten free oatmeal.

Yummy Gluten Free Ginger Bread Cookies

It is a wonderful time of the year. We have a new grandchild due any day! =) I had my grandson over today, and it was a perfect day to make cookies. We had the Christmas music going, and we had a lot of fun. He loved. it and so did I. He loved licking the spoons after wards. We both had fun wearing aprons too. He is a sweetie. He was happy with the end result, he ate 2 of them. I thought it would be fun to try a gluten free version of gingerbread cookies. I was happy with the outcome. I made them similar to snicker doodles. You could chill the dough and try cutting them out. I love things made with yummy spices. It was a successful day. =) Enjoy this wonderful season.

Ingredients:
3 C oatmeal flour (grind oatmeal in blender till turns to powder)
3/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 tsp ginger
1 tsp pumpkin pie spice
4T unsalted butter
1/3 C honey
1 egg
1/4 C molasses
1 tsp vanilla
1 tsp grated lemon zest

Directions: heat oven 375

1. In a bowl mix all the dry ingredients together until well blended.

2. In a bowl beat butter, honey and egg until creamy.

3. Add molasses, vanilla, and lemon zest continue till well blended.

4. Blend in the dry ingredients slowly until smooth.

5. Dough will be sticky. You can refrigerate to harden. I cooked them right away. I rolled them into balls and then in cinnamon and sugar. Place on cookie sheet.

6. Bake about 8-10 min depending on your oven. Also depends how crispy you want them. I them kind of soft. Made about 16 cookies.

* You could add some mini chips them too. Enjoy!