YUM YUM!

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Sunbutter Chocolate Chip Oat Cookies

Dairy Free

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These are one of the best cookies I have ever made and I have made alot! I think this is my new favourite as well as the rest of the family. They were a big hit and I am so happy because I hadn’t tried too many dessert-y type “Dairy Free” recipes yet and this has got me off on the right foot! Give these a try… you can’t just eat one! 😉

 

 

1 cup sugar

1/3 cup Sunbutter

1/3 cup soy milk

2 tbsp oil

2 tsp vanilla extract

1 cup flour

1 cup oats

1/2 tsp baking soda

1/2 tsp salt

1/2 – 1 cup safe chocolate chips

 

Directions:

1. Stir the sugar, sunbutter, soy milk, oil and vanilla until smooth.
2. In a separate bowl, combine the flour, oats, baking soda and salt.
3. Add the flour mixture to the sunbutter mixture then mix until thoroughly combined.
4. Fold in the chocolate chips.
5. Drop by large spoonfuls 2″ apart onto parchment paper lined baking sheets.
6. Bake at 425° for 7-9 minutes or until the bottoms begin to brown. The cookies will look under-cooked, but they will become set once they sit on the sheet for a minute or two. Watch the cookies carefully because the bottoms will begin to burn quickly.

 

Yields: approx. 2 dozen

 

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Source: http://jazzyallergyrecipes.blogspot.ca/2011/05/egg-free-dairy-free-nut-free-sunbutter.html

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I think the cookies are a hit!

YUM YUM!

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Kitchen Sink Cookies

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So, I came up with my own recipe in hopes of “getting rid” of some of the Easter candy we got. I have 2 small girls and they really don’t need it. And quite frankly, neither do my hubby and I. I decided to make some cookies and threw whatever I had in the bowl into these cookies. I ended up getting these “Kitchen Sink Cookies”! They have all kinds of stuff and I managed to sneak in some relatively “healthier items” as well. The Easter bunny did an egg hunt at our house and we had plastic eggs with raisins, craisins, smarties, mini eggs etc.  So, I mixed them all together and used them in our cookies. They turned out quite good, were very moist and they used up alot of our Easter goodies. I even managed to get rid of some cookies at my brother’s birthday so I don’t have to eat all of them myself!  I think I will be doing this at Halloween and Christmas as well.

1 ½ cups all-purpose flour
½ cup oatmeal
½ cup brown sugar
1 tsp. salt
1 tsp. baking soda
1 Tbsp. ground flaxseed
¾ cup butter, softened
2 eggs
1 tsp. vanilla
¼ cup coconut

2 cups mix- craisins, raisins, sunflower seeds,  mini eggs, smarties, broken up chocolate eggs
(add any candies/chocolates you have lying around and want to use up)

Directions

1. Preheat oven to 375° F.

2. Combine flour, oatmeal, brown sugar, salt, baking soda, ground flaxseed, coconut and butter. Mix well.

3. Add eggs and vanilla. Mix.

4. Add the coconut and 2 cups of mix (your choice). Mix until blended.

5. Spoon out onto parchment lined baking sheet. I used a cookie scoop. Lightly flatten tops with fork (they will not spread very much).

6. Bake for approximately 8-10 minutes. Cool on rack and enjoy!

 

Notes

• it is a good way to use up leftover Easter, Halloween, Christmas candies/chocolates with a little twist of healthy!

 

Yields: 2 ½ – 3 dozen (depending on size)

 

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Source: Chasing Dreams & Flingin’ Beans

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Yum Yum!

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Pumpkin Chocolate Chip Cookies

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1/2 cup butter

1 cup canned pumpkin

1 cup sugar

1 egg, beaten lightly

1 tsp milk

1 tsp vanilla extract

2 cups all purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 cup chocolate chips

Directions

 

1.  Preheat oven to 375F.
2.  Place butter in heat proof glass dish. Cover and microwave butter on high power for 30 seconds.
3.  In a large bowl mix together pumpkin, sugar, melted butter, beaten egg, milk and vanilla.
4.  In a separate bowl combine flour, baking soda, baking powder, cinnamon and salt.
5. Add pumpkin mixture and mix until smooth. Stir in chocolate chips.
6. Drop from a teaspoon onto a lightly greased baking sheet. Line up about 1 1/2 inches apart.
7. Bake for 10-12 minutes until golden brown. Cool on baking sheet for 2 minutes, then remove to wire rack for cooling.

 

Yields: 3 dozen

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Source: Unknown

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Yum Yum!

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Honey Chocolate Chunk Cookies

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1/2 cup (1 stick) butter

1 cup dark brown sugar, packed

1 large egg

3 tablespoons honey

1 teaspoon vanilla extract

1 cup all-purpose flour

3/4 cup whole wheat flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

6 ounces (170 grams) chocolate, roughly chopped

 

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, beat together the butter and brown sugar until light and fluffy.
3. Beat in the egg, honey, and vanilla extract. Stir in the flours, baking powder, baking soda, and salt. Gently fold in the chocolate chunks.
4. Refrigerate the cookie dough for 15-20 minutes, or until chilled. Do not skip this step. The cookies will spread out too much if the dough is warm or room temperature.
5. Drop cookies by the tablespoon onto a cookie sheet and bake for 8-10 minutes, or until lightly browned. Allow the cookies to rest on the cookie sheet for a few minutes to firm up before transferring to a cooling rack to cool completely.

Yields: approx. 3 dozen

 

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Source: http://www.pastryaffair.com/blog/honey-chocolate-chunk-cookies.html

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