Tag Archive: Cookies

Maple Brown Sugar Oatmeal Cookies

Maple Brown Sugar Oatmeal Cookies

Everyone has a go-to chocolate chip cookie recipe but not many have a go-to oatmeal cookie recipe.

As soon as I pulled these out of the oven and tasted them these became mine.

Chex is launching this month a line of oatmeal including flavored oatmeal packets and sent me some to try. I’m glad gluten-free oats aren’t a “specialty” food anymore and it’s easier to get classics like packaged oatmeal. The maple brown sugar flavor was by far the best breakfast I’ve had in a while.

Instead of loose oatmeal this recipe uses quick-cooking packaged oatmeal. It’s an easy way to add a lot of flavor. When you’re baking it’s better to use quick-cooking oats than rolled oats because they’ll bake faster and softer. 

Maple Brown Sugar Oatmeal Cookie Ingredients

I made mine with chocolate chips, but if you wanted to make these healthier you could add chopped walnuts, pecans, or even dried blueberries! Basically, if you’d have it with a bowl of oatmeal, it’s going to go great with these cookies. 

Maple Brown Sugar Oatmeal Cookies

Prep time: 10 minutes

Cook time: 14 minutes

Ingredients(Makes 24 cookies):

  • 3 packets Chex gluten-free maple brown sugar oatmeal
  • 1 cup all-purpose gluten-free or regular flour
  • 1/2 cup brown sugar
  • 1/2 cup chocolate chips
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 stick butter, softened
  • 2 eggs

Method:

  1. Preheat your oven to 350 degrees. 
  2. In a large bowl, mix together the oatmeal packets, flour, sugar, chocolate chips, and baking powder.
  3. Add in the vanilla extract, butter, and eggs and mix thoroughly until it makes a soft dough.
  4. Roll the dough into 1-inch balls and flatten them out just a bit before putting them on a nonstick baking tray. 
  5. Bake for 12-14 minutes until the bottoms begin to brown. 
  6. Remove from the oven and let cool. Store in an airtight container for up to a week. 

Banana White Chocolate Chip Cookies

Banana White Chocolate Chip Cookies

Bananas get a worse rap than any other fruit. You never hear of people who refuse to eat blueberries or mangoes; what makes the banana so loathable?

If you do love bananas then this is the right cookie recipe. They aren’t overly cakey or fruity–they’re just right.

The flour I used was Betty Crocker’s gluten free baking flour. It’s mostly rice based which keeps the cookies light and airy. If you use wheat flour I’d suggest all-purpose or cake flour.

Banana White Chocolate Chip Cookies

I made mine with coconut oil and the flavor was even better. If you don’t have coconut oil, try adding shredded coconut.

Banana White Chocolate Chip Cookies

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients(Makes 18 cookies):

  • 1 banana, mashed
  • 2 eggs
  • 1/4 cup oil(coconut oil works well here)
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon baking powder
  • 1/2 cup sugar
  • 1 3/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup white chocolate chips 

Method:

  1. Preheat your oven to 350 degrees. 
  2. In a large bowl, mix together the banana, eggs, oil, and vanilla. 
  3. Add in the baking powder, sugar, flour, and salt and mix well until it makes a soft dough.
  4. Fold in the white chocolate chips evenly. 
  5. Roll the dough into 1-inch balls and flatten them to about 1/2 inch thickness before putting them on a nonstick baking tray. 
  6. Bake for 12-15 minutes until the bottoms begin to brown and the top is crispy. 
  7. Remove from the oven and let cool. Store in an airtight container for up to a week. 

4 Easy Nutella Recipes

I have two half-eaten jars of Nutella in my kitchen. I think I have a problem. (I need more Nutella.)

There’s a store near me that sells imported European jars for less than $4($3 each if you buy 3). At that price it’s hard not to turn into an addict. Not that Nutella on oatmeal or bagels could ever get old, but using it in recipes helps mix it up from time to time.

Here are 4 recipes that take about as much time to make as it does to eat an entire jar. Also, all of these recipes are 4 ingredients or less, so there’s no reason not to enjoy them all. Maybe even in one day.

Easy Nutella Brownies

Easy Nutella Brownies are exactly what they sound like. You can instantly make any brownie mix into Nutella brownies with just Nutella and eggs. There’s no reason to make any other kind.

Nutella Cheesecake Strawberries

Nutella Cheesecake Strawberries impressed everyone the last time I made them, which isn’t bad for something with just 4 ingredients. The hardest part is slicing and stuffing the strawberries, but it’s fine if you have a little patience.

Nutella Yogurt Dip

Nutella Yogurt Dip will make you feel a little better about eating Nutella by the spoonful. It’s just as tasty but a little more healthy. I like it with fruit and veggies but graham crackers and pretzel sticks work just as well.

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Gluten-Free Nutella Cookies have been my afternoon snack since I made them. Since they’re crispy and chewy when they’re done I like to break them up and add it to yogurt. That practically makes them a health food, right? 

Loaded Peanut Butter Cookies

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It’s a good think I never made a resolution to eat less sugar because if I did I’d be doing horribly at it.

I always like to have something sweet after dinner, whether it’s part of a chocolate bar or just a handful of chocolate chips. That’s probably why I buy a bag and end up finishing it before actually making a recipe. Oops.

These cookies are simple because all I had this weekend in my pantry was simple ingredients. But simple can be all you need.

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Loaded Peanut Butter Cookies

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 18 cookies):

  • 1 cup peanut butter
  • 3/4 cup cane sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/3 cup chocolate chips
  • 1/3 cup peanut butter chips

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Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, beat together the peanut butter, sugar, egg, vanilla and baking soda.
  3. Fold in the chocolate and peanut butter chips evenly.
  4. Roll the dough into 1-ounce balls. Lightly press down on the balls with a fork in a criss-cross pattern to flatten it to about 3/4-inch thickness.
  5. Bake for 12-14 minutes until the tops are firm to the touch and the edges begin to brown.
  6. Remove the cookies from the oven and let them cool before moving to a separate plate.

 

Gluten-Free Nutella Cookies

Gluten-Free Nutella Cookies

Caught the day before Valentine’s Day with out a dessert? Don’t worry, I’ve got you covered.

These are some of the easiest cookies I’ve ever made. At first I was sure they wouldn’t work and would come out flat as a pancake but I’m glad they didn’t. And they tasted great, too!

These cookies are chewy and crunchy. The texture reminds me of a Little Debbie oatmeal raisin cookies. They’d be perfect for making sandwich cookies with raspberry jam or ice cream sandwiches. I only made half a batch because 9 seemed like more than enough, but these would be just as good for a party as they are for a valentine.

Gluten-Free Nutella Cookies

To make sure these are 100% gluten-free make sure you’re using gluten-free oats. These cookies would probably work gluten-full with regular all-purpose flour but I haven’t tried that myself.

Gluten-Free Nutella Cookies

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients(Makes 18 cookies):

  • 1 cup Nutella
  • 2 cups oat flour*
  • 1/2 teaspoon baking soda
  • 2 eggs

*I always make my own by blending oats in a high-power food processor.

Gluten-Free Nutella Cookies

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, beat all of the ingredients together until well mixed. If your Nutella is hard to mix you might want to soften it a bit first.
  3. Roll the dough into balls and place them on a non-stick baking surface. Do not flatten them out at all.
  4. Bake for 12-15 minutes until the cookies are firm.
  5. Remove from the oven and let them cool before moving.

Gluten-Free Lemon Crinkle Cookies

Gluten-Free Lemon Crinkle Cookies

While cookies aren’t my favorite dessert, there are a few that I have a soft spot for. Soft, delicate lemon cookies covered in a powdered sugar glaze are definitely one of those few.

Even though there’s no chocolate in these, I find them just as addicting as if there were. The outside is sweet and glazed while the inside is chewy and slightly tart from the lemon. They’re perfect in the morning or after dinner with a cup of tea. And while fresh lemon juice surely would make these cookies taste amazing, using the plastic lemon juice is just as good, too.

Gluten-Free Lemon Crinkle Cookies Tea

The hardest part of making these cookies(which aren’t really hard at all) is getting the consistency of the dough right to shape them. When they’re too dry, the dough crumbles; adding a little bit of lemon juice to get them to the texture of Play-Doh makes them just right for shaping into cookies.

Gluten-Free Lemon Crinkle Cookies

Prep time: 15 minutes

Cook time: 18 minutes

Ingredients(Makes about 16 cookies):

  • 1 1/2 cups all-purpose gluten-free flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 Tablespoon lemon juice + extra
  • 1/2 cup powdered sugar

Gluten-Free Lemon Crinkle Cookies Sugar

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, stir together the flour, sugar, and baking powder until evenly mixed.
  3. Add in the oil, egg, extracts and lemon juice and mix the dough together by hand.
  4. Mold the dough into 1-inch balls and then flatten them gently into a cookie shape in your hands. If the dough is too dry and crumbles, add a little more lemon juice to wet it and bring it to the right consistency.
  5. With clean hands, pour the powdered sugar into a shallow bowl or dish.
  6. Drop the cookies on both sides onto the powdered sugar to coat the outside.
  7. Put the sugar-covered cookies onto a non-stick baking tray and repeat until all of the dough is used up.
  8. Bake for 18 minutes.
  9. Remove from the oven and let the cookies cool completely before moving them.
  10. Store in an air-tight container at room temperature when not enjoying.

Gluten-Free Lemon Crinkle Cookies Stack

Oatmeal Peanut Butter Cookies

Peanut Butter Oatmeal Cookies

Peanut butter cookies are one of my favorite desserts to keep around the house. That’s probably because I don’t just eat them for dessert; they’re also great as an afternoon snack, crumbled on top of yogurt, right before dinner when you’re feeling snackish—whenever. They’re just the right amount of sweet and nutty to satisfy.

I’m always trying different peanut butter cookies recipes to see how the texture and flavor compares. These are one of my new favorites. Once these cookies cool, they’re the thick and chewy kind. They’re perfect for filling with ice cream and making a cookie sandwich, covering in melted chocolate or filling with a little raspberry jam.

Peanut Butter Oatmeal Cookies Ingredients

I used gluten-free all-purpose flour for these cookies and they came out perfectly. If you use a gluten-free flour I’d recommend a pre-mixed blend for the best consistency. Your cookies should be rollable when all the ingredients are mixed but if the batter is still too thick you can add milk by the Tablespoon until it softens up.

Oatmeal Peanut Butter Cookies

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients(Makes about 18 cookies):

  • 1 cup rolled oats
  • 1 cup all-purpose flour OR 1 cup all-purpose gluten-free flour
  • 3/4 cup cane sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup peanut butter
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract

Peanut Butter Oatmeal Cookies Baked

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mix together the oats, flour, sugar, baking soda, salt, and cinnamon well.
  3. In a separate bowl, beat the remaining ingredients until they make a homogenous liquid.
  4. Mix the wet ingredients in with the dry until it forms a uniform dough.
  5. Roll the dough into 1-inch balls and place them on a lined baking tray.
  6. Press down on each ball lightly with the tongs of a fork in a criss-cross pattern on top.
  7. Bake for 18 minutes until the center of the cookies are firm and the outsides are golden.
  8. Remove from the oven and let them cool completely before moving.
  9. Store in a sealed container at room temperature.

Peanut Butter Oatmeal Cookies Stacked

Almond Flour Dessert Recipes

It’s no surprise that I like making desserts with almond flour. It’s probably my favorite gluten-free flour to use. It’s great whether you’re trying to eat grain or gluten-free, has virtually no flavor, and has a perfect consistency in baked goods. You can buy it at most stores nowadays(I usually get the Trader Joe’s brand almond meal) or pulse almonds in a food processor to make your own at home(just be careful not to accidentally make almond butter).

Here are a few of my favorite dessert recipes with almond flour in them. A lot of them are readers’ favorites, too. You can read the comments on any of these recipes to find out what substitutions and success other readers had trying out these recipes.

The Basics:

Almond Flour Chocolate Chip Cookies Baked

Almond Flour Chocolate Chip Cookies: Everyone needs a good chocolate chip recipe they can rely on, right? This is definitely the one if you need to follow a gluten-free or grain-free diet. They come out flavorful and with just the right texture to match “regular” chocolate chip cookies. There are over 140 comments on the recipe page so it’s tried and true as well.

Almond Flour Brownies: Another readers’ favorite are these brownies. They’re also one of my favorites, too. I tend to make them or a variation on them monthly whenever I need a good brownie. They’re also gluten and grain-free, but you would never be able to tell from the taste or texture. They’re just a great, fudgy, chocolaty brownie.

A Little Different:

Gluten Free Cookie Dough Truffles newspaper

Gluten-Free Cookie Dough Truffles: Who doesn’t love eating raw cookie dough? That’s what these are, except covered in chocolate. And it’s all entirely safe to eat, gluten and grain-free. This recipe’s too good not to share. Almond flour is the perfect flour substitute in this one because the flavor is virtually undetectable.

Almond Flour Banana Bread: Banana bread is one of my favorite snacks when it’s around the house, especially with a cup of tea on a rainy day. This banana bread is very moist and reminds me of the kind you get at Starbucks. If you have a few browning bananas laying around the house this is a great go-to.

Almond Flour + Coconut Flour:

Gluten-Free Thin Mints

Gluten-Free Thin Mints: Until the Girl Scouts start making gluten-free cookies, the best kind are the ones you can make in your oven. Almond flour and coconut flour give these a great texture while chocolate and mint give them that perfect flavor; you won’t be able to taste the difference!

Gluten-Free Chocolate Flag Cake Finished

Gluten-Free Flag Cake: I made this last year and think I might have to make it again. If you’re looking for a good, basic chocolate cake recipe without the grains or gluten this is simple enough for anyone to whip up. Personally I like this with a vanilla cream cheese frosting but you can let your imagination go wild.

Oat Bran Raisin Cookies

Oat Bran Raisin Cookies

I love that every season there seems to be new gluten-free products on the shelves. I thought I was done with oat bran years ago since gluten-free oats are hard enough on their own to find, but wouldn’t you know Bob’s Red Mill now makes those, too? I was excited to bake with them because oat bran has a finer texture in baked goods not to mention a higher fiber and nutrient content.

These cookies are just like oatmeal raisin cookies except using oat bran for a different crunch. They aren’t your soft, pillowy oatmeal cookies; since this recipe uses oil and has very little moisture in it, the cookies come out crunchy and chewy. They’re perfect for a dunk in milk or almond milk.

Oat Bran Raisin Cookies Oat Bran

If you don’t have oat bran on hand, you can make oat flour instead by pulsing rolled oats in a food processor or blender. The nutrient contest isn’t quite the same but the textures are very similar. You can add in chocolate chips or any other type of mix-in but make sure not to add too many since they can make it difficult for the dough to stick together.

Oat Bran Raisin Cookies

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes about 18 cookies):

  • 1 cup oat-bran
  • 1/2 cup all-purpose flour(I used gluten-free all-purpose flour)
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 6 Tablespoons vegetable oil
  • 1/3 cup raisins

Oat Bran Raisin Cookies Cooked

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mix together the oat bran, flour, sugar, cinnamon, baking soda and salt.
  3. Beat in the egg and oil until the mixture forms a sticky dough.
  4. Add in the raisins and fold until they’re incorporated.
  5. Roll the dough into roughly 1-inch balls and place them on a non-stick baking tray flattening them slightly.
  6. Bake for 14-16 minutes until the edges turn golden. Remove them from the oven and let them cool for 10-15 minutes before moving to prevent them from crumbling.
  7. Store at room temperature in a sealed container when not eating.

Oat Bran Raisin Cookies Yield

 

White Chocolate Peanut Butter Cookies

White Chocolate Peanut Butter Cookies

I find it very easy to get addicted to certain ingredients. Lately for me it’s been white chocolate baking chunks from Whole Foods. I try not to eat them straight out of the bag and actually make recipes with them, but these kind of things happen.

To finish off the bag and keep myself from eating them with spoonfuls of Nutella(highly recommended by the way) I made these cookies with the last 1/2 cup. I didn’t know white chocolate and peanut butter went so well together until I tried Peanut Butter & Co.’s White Chocolate Wonderful and they opened my eyes. These cookies have all the goodness of nutty peanut butter with creamy white chocolate—what more could you ask for?

White Chocolate Peanut Butter Cookies Raw

This is basically your grandmother’s easy peanut butter cookie recipe with white chocolate mixed in. You could use white chocolate peanut butter or some earthy spices to mix it up but I think they’re just as addictive when they’re done simple.

White Chocolate Peanut Butter Cookies

Prep time: 10 minutes

Cook time: 12 minutes

Ingredient(Makes a dozen cookies):

  • 3/4 cup creamy peanut butter
  • 1 egg
  • 1/2 cup + 2 Tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/2 cup white chocolate chips

White Chocolate Peanut Butter Cookies Dough

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, beat together the peanut butter, sugar, egg, vanilla and baking soda.
  3. Fold in the white chocolate chips evenly.
  4. Roll the dough into 1-ounce balls. Lightly press down on the balls with a fork in a criss-cross pattern to flatten it to about 3/4-inch thickness.
  5. Bake for 12-14 minutes until the tops are firm to the touch and the edges begin to brown.
  6. Remove the cookies from the oven and let them cool before moving to a separate plate.