Tag Archives: cookies

Sweet Potato Chocolate Chip Coconut Cookies

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These are some of the easiest cookies I’ve ever invented!!  I think you could also make them as muffins because they have that muffin-like consistency!  I’m a sucker for a soft cookie, so this is right up my alley!

While on Whole30 (ish) I needed some extra carbs for all of my running, so I started throwing ingredients in the food processor and came up with these!!  (I since learned that vanilla extract ISN’T Whole30 compliant), but I really only ate these around my LONG ass runs, so I figured I would be forgiven.

I originally made them with raisins and coconut, but if you know me – you know I love me some chocolate, so I made them last night with chocolate chips!  BAM!  So easy, and so good!

INGREDIENTS

  • 1 sweet potato
  • 3/4 cup almond meal
  • 2 tbs coconut oil
  • 1 tsp (or more) vanilla extract
  • 1 tsp baking soda
  • 1/2 cup chocolate chips or raisins
  • 1/4-1/2 cup unsweetened coconut flakes

DIRECTIONS

  1.  Preheat the oven to 350 and prepare a baking sheet with parchment paper or spray with coconut oil.
  2. Bake your sweet potato.  To save time, I prick mine with a fork and put it in the microwave 3-4 minutes each side depending on size.
  3. When your potato is done, add it to the food processor along with the almond meal, oil, vanilla extract and baking soda.  Process until blended.
  4. If the batter is still hot from the potato – put it in the freezer to cool down for 10 minutes or so.  When it has cooled, fold in the chocolate chips and coconut flakes.
  5. Use an ice-cream scoop to scoop out each cookie onto the prepared baking sheet.
  6. Bake 15-25 minutes until they start to turn a little golden brown on the top.
  7. I like to cool mine in the freezer as well to help them set.  They will be soft just like a baked sweet potato!!
  8. Enjoy!

 

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Paleo White Chocolate Cranberry Cookies

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I’m always looking for quick and easy, healthy treats to make for my co-writers and friends, and that’s exactly what these guys are!!  (And maybe a little for myself too!)  I found the original recipe on Paleo Running Momma and adjusted very little!  I added in a little spice to just give it that fall flair.

These would be a great addition to a Thanksgiving dessert table!

INGREDIENTS
  • 1 egg
  • ¼ cup unsalted butter
  • ¼ cup coconut sugar
  • 1 tsp pure vanilla extract
  • 1 cup blanched almond flour
  • 1/2 cup gluten free flour
  • ½ tsp baking soda
  • 1 tsp pumpkin pie spice
  • pinch of fine grain sea salt
  • ½ cup white chocolate chips
  • ½ cup dried cranberries

INSTRUCTIONS

  1. Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
  2. In a large bowl, whisk the egg with the coconut oil, vanilla, and coconut sugar until smooth.
  3. In a separate medium bowl, combine the dry ingredients.
  4. Slowly stir the dry ingredients into the egg/sugar mixture until fully combined and the mixture is the consistency of a dough (it will be sticky)
  5. Stir the chocolate chips and cranberries into the dough.
  6. If the dough is too sticky to roll into balls, chill first in the freezer for 10 minutes.
  7. Form dough into balls and flatten into cookie shape (they’ll expand but won’t flatten in the oven) and arrange on the parchment lined cookie sheet
  8. Bake in the preheated oven 10 minutes or until set and just beginning to brown – be careful not to overbake.
  9. Remove from oven, allow cookies to sit 2-5 minutes, then transfer to a wire rack to finish cooling.
  10. Enjoy!

 

Banana “Trail Mix” Cookies

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IMG_9699Soon I will say goodbye to sugar again.  It’s been nice knowing you, chocolate, but you’re going to have to go away for awhile again.  I SO miss how great I felt on Whole30!!  I thought about doing it again starting August 1, but because I have a marathon coming up I figure – I may need the grains… that’s my excuse for now anyways!  Have no fear, I WILL do Whole30 again…

All of that aside, sugar is still my friend for now, and I am trying to get rid of all of the chocolate chips in my house before next week!  I also had some overly ripe bananas, so I decided to put them all to use for my co-writers today and make these little yummies.

I found the original recipe on Bionic Bites, and tweaked it a bit to my liking.  Honestly, I don’t think it even needs sugar AT ALL especially with the chocolate chips.  Maybe if you leave them out, you would want to add a sprinkle, but it’s not necessary.  These make a great snack or breakfast cookie!  Enjoy!!

Ingredients

  • 2 large over-ripe bananas
  • 1 cup quick oats
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 3/4-1 tsp coconut sugar (optional)
  • 1/2 TBS coconut oil
  • pinch of salt
  • 1/4 cup of chopped almonds
  • 1/4 cup of cranberries
  • coconut oil spray or butter to grease the cookie sheet

Preparation

1. Preheat oven to 350 degrees F.

2. Put bananas with oats, cinnamon, sugar, salt, baking soda, and oil in a food processor and process.

3. Mix in almonds, cranberries and chocolate chips.

4. Drop a tablespoon of banana-oatmeal mixture on a greased cookie sheet.

5. Bake 25-30 minutes until soft.

 

6. Cool “cookies” and enjoy. The “cookies” will harden more as they cool.

 

Paleo Chocolate Chip Cookies

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THESE.  COOKIES.

I only have a couple of more days to enjoy sweets before I say goodbye for a month!  We are making it a tradition to do No Sweets and No Shopping for the month of January to kick off the new year by saving money and saving calories!!  I end up with a little more moolah and a little bit healthier at the end of the month.  Wanna join?  Come on!

But in the meantime…  I will enjoy a little more chocolate, and what better way to enjoy chocolate other than CHOCOLATE CHIP COOKIES??!!  There is nothing better.  I’ve decided my heaven will be full of dogs and chocolate.  Can’t get better than that.

I found the original recipe on Bakerita, and made a few changes to it.  I’m pretty sure if you gave someone this cookie – they would not know it was gluten free, and would never guess it was paleo.  Go ahead and try it.  I dare you.  These taste like the REAL DEAL.  I wanted a tall, cold glass of milk to go with these little guys.  (I only have vanilla almond milk and coconut creamer in my fridge, so it was a no-go).  But go ahead and try these out.  You’ll want to eat 10 just like normal chocolate chip cookies, but at least with these, you may feel a little less guilty.  🙂

Ingredients

  • 1/2 cup coconut oil, room temperature
  • 1/2 cup coconut sugar
  • 1 egg, room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup almond flour
  • 1 1/4 cup oats (gluten free preferably)
  • 1/2-3/4 cup chocolate chips
Directions
  1. Preheat the oven to 350ºF.
  2. Beat or food process the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
  3. Add the almond flour, oats, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chocolate chips.  For best results – cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time.
  4. After refrigerating, use a cookie scoop to form cookies and press down slightly. Bake for 10 minutes or just beginning to turn golden brown around the edges.

 

 

Paleo Thick Mints!

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First of all – these are MINTY goodness at it’s finest.  Second of all – I used essential oil in them!!!! So, already what’s not to like?  Third – they have the same flavor as Thin Mints (hence the name), but aren’t thin or crispy at all.  They are thick, soft,  and wonderful (depending on how long you bake them).  I tend to like to undertake a bit because things still cook when they come out of the oven.  This way you get a soft, chewy cookie!

So, basically what happened is that I found a recipe and then I messed it up, but it turned out to be a beautiful mess!  I adapted this recipe from The Healthy Maven.  Her’s are crinkle cookies, which I want to try as well because they look FABULOUS.  With a name like crinkle cookies how could they not be great?!  I just was in a rush, left out half of the almond meal because I was doing a double batch, but ended up with a little nugget that was great!

So, make these for Santa, for Christmas gifts, for yourself!  Happy holidays to everyone!!!

Ingredients

  • 1 1/4 cup of almond meal
  • 2 T coconut flour
  • 2 T cocoa powder
  • 1/2 cup coconut sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1/4 cup coconut oil, melted
  • 1/4 (or more) cup of chocolate chips
  • 1/2 -1 tsp peppermint essential oil or extract depending on how minty you want them! *if you use the oil – you can use a little less – it’s way more potent but I LOVE the flavor it brings!

Instructions

  1. In a large bowl combine almond meal, coconut flour, cocoa powder, 1/2 cup coconut palm sugar, baking soda and salt.
  2. In a separate bowl combine eggs, coconut oil, and pepper oil or extract .
  3. Add the wet ingredients to the dry and mix until combined.
  4. Cover bowl and place in freezer for 20 minutes.
  5. Preheat oven to 350 degrees F.
  6. Scoop out 1 tablespoon worth of dough and roll into a ball between palms.
  7. Place balls on a parchment or silicone lined baking sheet and bake for 10-15 minutes.
  8. Remove from oven and let sit on tray for 10 minutes before removing to cool completely on a wire rack.

*I ran out of coconut sugar, but you can roll them in coconut sugar prior to baking AND/OR rush them at the end once out of the oven.  On her blog – she put the sugar in a food processor and pulsed until the sugar became fine and this gave them a snowball effect at the end.  You better believe I’m going to get more coconut sugar today!  🙂

 

 

 

 

 

Raspberry and Blueberry Chia Seed Jam and Flourless Thumbprint Banana Protein Breakfast Cookies

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IMG_3664I don’t think you’re ready for my jelly.  No, really, I don’t think you are.  It’s so good!

I just discovered how to make chia seed jam with all of the fresh berries I’m getting from the farmer’s market, and I’m a little obsessed.  How will I ever buy jam or jelly from the grocery store when I’ve discovered how easy it is to make my own?!  Answer: I won’t.

Aside from how easy it is to make you’re own jam, there is so much you can do with the jam once you’ve made it.  It’s such a brilliant natural sweetener!  I found the recipe for the thumbprint cookies on Oh She Glows – an ah-mazing vegan site!  If you’re a lover of healthy food, check out her blog. I made a couple of adjustments to her recipe to add protein.  Oh so good is what I call this one!

I happened to find the chia seed jam on her site as well, so I’m sharing that recipe below.  From that recipe, I’ve started to venture out and make some other jams – today I make fresh peach and blackberry jam…OMG.  I’ll share that with you guys soon.  Until then – do yourself a favor and go make these!

RASPBERRY CHIA SEED JAM (MAKES 1 CUP)

Ingredients:  

  • 3 cups frozen or fresh raspberries and blueberries 
  • 3 tablespoons pure maple syrup, or to taste (this is optional) or WATER
  • 2 tablespoons chia seeds
  • 1/2 teaspoon pure vanilla extract

Directions:

  1. Preheat oven to 350F and line an 8-inch square pan with parchment paper.
  2. For the jam: In a medium pot, stir together the raspberries, syrup or water, and chia seeds until combined. Bring to a low boil and reduce heat to medium. Simmer, uncovered, for about 10-15 minutes, stirring frequently, until the raspberries break down and the mixture thickens slightly. Remove from heat and stir in the vanilla. Transfer the mixture to a bowl and into the freezer for about 15-20 minutes, until cool.

FLOURLESS THUMBPRINT BANANA BREAKFAST PROTEIN COOKIES

Ingredients

  • 1.5-2 cup mashed ripe banana (3 bananas)
  • 2 cups rolled oats (use certified gluten-free if necessary)
  • 1 scoop of Vega vanilla protein powder
  • 3 tablespoons ground flax seed
  • 1 teaspoon cinnamon
  • 1/8 teaspoon fine grain sea salt
  • 8 teaspoons jam
  • Peanut butter (or almond or sunflower seed butter), for serving (optional)

Directions:

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. In a food processor, add the oats and pulse until a coarse meal forms (see picture in blog post).
  3. In a large bowl, mash the banana. Stir in the rest of the ingredients, except the jam and nut butter. The mixture will be very wet and dense.
  4. With a retractable ice cream scoop or a spoon, scoop the dough into 8 mounds. The cookies do not need to be spaced far apart on the baking sheet as they don’t spread out. Press your thumb (or small spoon) into the centre of each cookie to create a well. Fill each well with 1 heaping teaspoon of jam.
  5. Bake cookies at 350F for 11-13 minutes, until the cookies are slightly firm, but soft and doughy in the middle. Transfer cookies to a cooling rack for 10 minutes or so.
  6. If desired, serve cookies with your favourite nut or seed butter. They also taste great with a pat of coconut oil or vegan butter!

Read more: http://ohsheglows.com/2014/10/24/flourless-thumbprint-breakfast-cookies-vegan-gf/#ixzz3ch8VcPPY

 

 

THE BEST Healthy Chocolate Chip Cookies

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Well, well, well…….  I don’t have much to say about these besides the fact that they are THE BOMB.  These little things are So. Dang. Good.  I mean I really want to cuss they are THAT good, but I’m going to refrain.

I can’t take credit for these, but I would make one change to the recipe.  I would use coconut sugar instead of brown sugar.  I didn’t actually have any, so i went with the brown sugar, and wasn’t disappointed AT ALL, but I’d rather use coconut sugar if available.  I found this recipe on Chelsea’s Messy Apron.  Thank you Chelsea for an a-mazing cookie recipe!

Now – do yourself a favor and GO MAKE THESE!

INGREDIENTS
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 4 tablespoons dark brown sugar, lightly packed OR coconut sugar
  • 1/2 cup coconut oil
  • 1 and 1/2 cups oat flour (regular oats blended)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1/2 cup dark chocolate chips
INSTRUCTIONS
  1. Take regular old fashioned oats or quick oats and blend them until they resemble a flour or powder in a blender or food processor.
  2. Combine the vanilla extract, large egg, and brown sugar in a bowl. Melt the coconut oil and let it cool slightly before adding to the bowl. Beat everything together until just combined.
  3. Stir in the oat flour (measured after blending NOT before), baking soda, cinnamon (scale this amount to taste preferences), and salt.
  4. Stir until just combined and then fold in the dark chocolate chips.  (She let her dough sit for an hour, but I went right for it!  If you have patience, let it sit for an hour in the fridge).
  5. Preheat the oven to 350 degrees F.
  6. Using a cookie scoop (and pack these in the scoop very tightly or they may crumble), scoop out balls of the dough onto a parchment lined cookie sheet. Press a few more chocolate chips in the tops if desired.
  7. Bake for 8-10 minutes or until lightly browned around the edges.
  8. Remove and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack.
  9. Enjoy!