almond meal chocolate chip cookies.

cookies

Im always looking for something gluten free to make for friends who avoid gluten, but i don’t always have the ingredients on hand. But I always have almonds, and for these cookies, you just have to blend some almonds in the vitamix, and you are well on your way. I used coconut palm sugar in replacement of the brown sugar, and halved the amount and these were sweet enough for me. I also used grain-sweetened chocolate chips, to keep the sugar down as much as I can. These will make a good little snack when I get a sweet craving in my day – and overall they are pretty healthy for you, and gluten free, and contain no refined sugars!

you can find the recipe and instructions here. 

  • 1 1/4 cups almond meal (ground from raw almonds)
  • 1/4 cup vegan chocolate chips ( I used grain sweetened, linked above)
  • 1/2 cup finely shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup brown sugar (I used half this amount and used coconut palm sugar)
  • 1/4 cup aquafaba (the brine/liquid in a can of chickpeas); if not vegan, use one egg
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract

scary eyeball cookies.

eyeballI found this recipe on pinterest forever ago, and i knew one of these days I was going to get around to making it. I made it this year for halloween, and Im happy to report, these were a hit! Not only do they look great – they taste really great too! They taste like cake batter, they were very soft and kind of cakelike and super fun to make and to eat. The kids loved to eat the candy eyeball in the center!

I found the original recipe here.

I had to do some searching to find a vegan yellow or white cake mix, but I was able to find one. Just check the ingredeints – its out there!

  • 1 Yellow Cake Mix Box
  • ½ cup earth balance, softened
  • ½ tsp. vanilla
  • 1 8 oz. containter vegan cream cheese softened
  • 1 vegan egg replacer
  • green food coloring
  • powdered sugar
  • candy eyeballs
Instructions
  1. Beat earth balance vanilla, egg replacer and vegan cream cheese until fluffy.
  2. Mix in cake mix. Add green food coloring until it’s the color you want. I used neon green. Chill for 30 minutes.
  3. Roll into balls and dip in a bowl of powdered sugar.
  4. Bake at 350 for 10-12 minutes. While warm push eye balls into the center or all over the cookie. ENJOY!

*healthy* peanut butter chocolate chip cookies.

COOKIES

These cookies take no time to make, and are free of processed sugars and junk! They DO have chocolate chips in them, but they needed something fun in them!

i found the recipe here.

Below is my adaptation.

  • 1 cup pitted dates pitted
  • 1 medium ripe banana
  • 2 Tbsp creamy peanut butter
  • 1 cup almond meal (ground from raw almonds)
  • 1 cup rolled oats
  • scant 1/4 cup dairy free semisweet chocolate chips

 

  1. Preheat oven to 350 degrees F.
  2. Add dates to a food processor or vitamix and pulse until small bits remain.
  3. Add banana and peanut butter and mix again until combined, scraping down the sides as needed.
  4. In a seperate bowl, combine the oats and the almond meal. Add the peanut butter/date/banana mixture to the almond meal and oats.
  5. Add in chocolate chips.
  6. Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment-lined baking sheet.
  7. Bake for 15-18 minutes or until golden brown and somewhat firm to the touch.
  8. Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.
  9. Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.

chocolate chip skillet cookie.

COOKIEPIE

Oh, you bet we ate it with ice cream on top….
recipe is from vegan diner

1 1/2 cups flour
1/2 tspn bkg powder
1 T ground flax
3T hot water
1 stick earth balance
1 1/4 cup brown sugar
1 tspn vanilla extract
1 cup chocolate chips
1/2 cup pecans

Preheat oven to 350 degrees. Grease a 10 inch skillet.
combine flour and baking powder. In a small bowl, combine water and flax. Mix well.
Set aside to thicken.

In another bowl, cream earth balance and sugar until light and fluffy. add flax mixture and vanilla. Add dry ingredients until batter comes together – don’t overmix. Add in pecans and chocolate. Spread into pan and bake for 30-40 minutes until edges turn brown. let cool about 15 minutes and serve warm.

funfetti cookie for one.

funfetti milocookie

After dinner tonight, we decided we needed something sweet. Dj suggested a chocolate chip skillet cookie, but since it was just three of us, I thought that would do TOO much damage (doesn’t mean it wont be coming in the near future…), So i opted for this funfetti cookie for one – in our case…three.

It totally satisfied the sugar craving, and we were able to whip it up in no time. We each got a little taste, and I’m not left with two dozen cookies calling my name all weekend….Probably not the healthiest habit to get into, but it sure was tasty!

Ingredients
  • 2 Tbsp earth balance
  • 4 Tbsp sugar
  • 1 1/2 tspn egg replacer, plus 2 T warm water, combined
  • 1/2 tsp vanilla extract
  • 6 Tbsp all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp sprinkles
Instructions
  1. Preheat oven to 350 degrees. Spray cookie sheet with nonstick spray.
  2. In a medium-sized mixing bowl, stir the earth balance and sugar together until creamed. Mix in the egg replacer and vanilla.
  3. Stir in flour, baking soda, salt, and sprinkles until just combined. Do NOT overmix.
  4. Place the dough in the center of the prepared cookie sheet into a big ball. flatten a little bit –  Bake for 14-16 minutes until the edges are browned. The center may appear undone but that’s what you want. It will firm up. Allow to cool completely ON the baking sheet. Enjoy!

339. gingerbread biscotti.

biscotti

These may not look that pretty, but let me tell you – they are delicious! The recipe comes from vegan cookies invade your cookie jar. Crispy, and spicey and gingery….definitely addictive!

217. banana pecan cookie cake.

Two of my oldest, bestest friends came by to see our house and play catch up for a bit so I figure I needed to make something great for dessert! I had three options, and let milo pick from the three. He chose this one. And it did not dissapoint. You can always count on Joy the Baker’s recipe to be a crowd pleaser.

This recipe was really fun to make because you make everything right in the skillet! I basically made the recipe as is, except I veganized it – I used earth balance for the butter and used 1.5 tspn + 2 T water for the egg replacer. And I used pecans instead of walnuts because that is what I had on hand. We topped it with soy ice cream….YUM! It really is a cross between a banana bread and a cookie.

You can find this delicious, crowd-pleasing recipe here.

54. peanut butter breakfast cookies.

Anyone else out there crave a second breakfast? I usually drink a smoothie around 8:30am, and by 10:30 am, my tummy is ready for second breakfast. Sometimes I eat yogurt and granola, dried cereal, nuts, muffin or some fruit. I try find snacks that are healthy – low in fat (or at least have the fat come from good fat sources), and low in sugar, or free from processed sugar.  I saw a recipe for these healthy peanut butter cookies and they were made from all natural, unprocessed ingredients, so i made them this morning. Yes, i made them in the morning before I went to work. They only have a few ingredients and bake for 12 minutes. Why not? Prep time was only a few minutes….And I think they will fit the bill for a second breakfast. They aren’t sweet and buttery like normal peanut butter cookies, so be warned; they do taste healthy, but I like that – they are substantial and made from all whole, unprocessed ingredients. Milo enjoyed them too, so thats a plus.

I feel like I say this with every recipe, but you can definitely keep working with this and make it your own. I think it would be great with some chocolate chips, nuts, dried fruit, etc. And if they arent sweet enough for you, try adding more sweetner or using different sweetners. These will do the trick for me. I got 8 pretty big cookies out of this:

1 3/4 cups oats,  ground in your vitamix or blender
1/2 cup natural peanut butter
1/4 cup maple syrup
1/4 cup flax seed, ground
1/4 cup soy or almond milk

Grind your flour and set aside. Mix together the peanut butter, maple syrup and milk. Add in the flax seed and mix well. Mix in the ground oats. Use a big cookie scoop and place on a prepared cookie sheet. Press down with a fork and bake 350 degrees for 12 minutes. Let cool and enjoy!