Healthed-Up Chocolate Chunk Cookies

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I’ve been keeping these in my back pocket for months now. Not literally, of course. But the recipe!

During my pregnancy I decided I needed something healthier to indulge in when my cookie cravings were rampant. These are gluten free, dairy free, refined sugar free and surprisingly delicious!

I wouldn’t recommend tinkering with the recipe a ton because it can be finicky. Oat flour can vary in its coarseness so if your dough seems way too wet, try adding a bit more. I love the nutty flavour it gives the cookies, especially coupled with coconut sugar, which gives a toasty flavour that reminds me of graham crackers. Also, don’t think about skipping the chilling or you will have a mess on your hands.

These cookies are super filling and delicious fresh out of the oven and dunked in milk. I do prefer them the day they are baked so I freeze the extra dough balls and bake fresh as needed. Give them a try the next time you need a healthier treat!

Healthed-Up Chocolate Chunk Cookies

Makes one dozen cookies

Ingredients:

  • 1/2 cup coconut oil, measured solid
  • 3/4 cup coconut sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 2 cups oat flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 cup dark chocolate chunks

Instructions:

Line a large cookie sheet with parchment or silicone liner.

Melt the coconut oil in a large mixing bowl in the microwave (or melt it on the stove and add it to a large bowl), then stir in the sugar until smooth. Chill mixture for ten minutes or so in the refrigerator until room temperature.

Once mixture is cooled, stir in the egg and vanilla. Then add the flour, salt and baking soda. Mix well until dough forms. It might seem a bit wet but this is normal. Stir in the chocolate chunks then drop tablespoons of dough onto the prepared cookie sheet. Chill for at least 30 minutes.

When ready to bake, preheat oven to 325 degrees and bake cookies for 6-8 minutes. The oat flour dries out quickly so don’t overbake! The centres should look a bit raw. Let cool, then store in an airtight container.

Notes:

Don’t chill the dough without scooping the cookies first unless you have time for it to warm back up. It gets really hard and you’ll have trouble scooping it after it’s cooled.

I like to flash freeze the cookie dough balls during the chilling stage and then store them in a freezer bag for cookie emergencies. Just bake the frozen dough balls for an extra minute!

I buy my coconut sugar and oat flour at Bulk Barn. You can also blend oats until fine to make your own oat flour.

 

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Rainbow Cookies

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Last week Tom volunteered me to make the desserts for his work barbecue. I love deciding on the perfect dessert for any given situation and this was no different. After some discussion we agreed on a few tried and true favorites (Magnolia Bakery’s Banana Pudding, “Just Like Boxed” Brownies and Salted Caramel Chocolate Chip Cookie Bars to be specific) but I wanted to make one more thing where I could experiment a bit.

I quickly decided on this creation that sort of reminds me of the Chips Ahoy cookies from my childhood. The graham crumbs give the cookie base that familiar, toasty flavor and a little crunch with rainbow sprinkles and white chocolate chunks adding color and richness. The container came home from the barbecue empty which is pretty good evidence that they went over well, I think. I’m glad I ran a few outside that morning for a sunrise photo shoot so I could share the recipe with you!

Rainbow Cookies

Makes about 2 dozen cookies

Ingredients:

  • 1 cup salted butter
  • 1 ÂĽ cups brown sugar
  • 1/2 cup white sugar
  • 1 egg + 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 cup graham crumbs
  • 1 ½ cups white chocolate chunks
  • 1 /2 cup rainbow sprinkles

Directions:

Put the butter in a large mixing bowl and melt in the microwave. Add sugars and stir until smooth and blended. Chill the mixture for a few minutes until cooled to room temperature. Add in the egg, egg yolk, and vanilla and stir well. Incorporate flour and baking soda. Stir in the graham crumbs, white chocolate chunks and sprinkles. Form dough balls (about 2 tbsp. each) and place onto a parchment lined cookie sheet. Chill for 30 minutes in the refrigerator. When ready to bake, preheat the oven to 325 degrees.  Bake for 12 minutes or until just set. Cool and then store in an airtight container.

Notes:

Don’t chill the dough without scooping the cookies first unless you have time for it to warm back up. It gets really hard and you’ll have trouble scooping out spoonful’s after it’s cooled.

Don’t flatten the dough balls out before you bake or the cookies may spread too much.

Adapted from my  Caramel Corn Cookies 

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P.S. Is there anything more beautiful than a stack of cookies at sunrise?

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Coconut Oatmeal Raisin Cookies

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Tom’s been begging me for oatmeal raisin cookies for weeks now. Well, maybe not begging, but hinting strongly. We’ve had a lot on the go lately of course and baking cookies wasn’t exactly on my radar but last weekend I decided some baking would soothe my sad soul a bit. Being in the kitchen does that for me. It gives me purpose, measuring and mixing and really, just feeding people in general.

I haven’t made oatmeal raisin cookies in years and my last batch was disappointing, to say the least. This was before I recognized that cookies continue to bake a bit after they come out of the oven and all of my cookies back then tended to be overdone and hard. Not helping my trepidation was the fact that my mother-in-law is the cookie queen and I was worried Tom would end up disappointed with my version. Seriously, every kind of cookie you could think of, she makes them the best.

I decided to take my favorite go-to cookie base and make some changes. I recently substituted coconut oil in chocolate chip cookies with great success and since Tom loves coconut I decided to try that here. I also added some shredded coconut to really take the flavor up a notch. These cookies were a total hit, far better than I ever could have hoped. The coconut oil keeps them from spreading as much as butter would but they are thick and chewy with slightly crispy edges. Loaded with texture from the raisins, oats and coconut, these are a new favorite of ours and I think you’ll like them too!

Coconut Oatmeal Raisin Cookies

Makes one dozen cookies

Ingredients:

  • ½ cup coconut oil, measured solid
  • ½ cup brown sugar, packed
  • ÂĽ cup white sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • ÂĽ tsp. salt
  • ÂĽ tsp. baking soda
  • ½ tsp. cinnamon
  • ½ cup oats
  • ½ cup unsweetened shredded coconut
  • 1 cup raisins

Instructions:

Line a large cookie sheet with parchment or silicone liner.

Melt the coconut oil in a large mixing bowl in the microwave (or melt it on the stove and add it to a large bowl), then stir in the sugars until smooth. Chill mixture for ten minutes or so in the refrigerator until room temperature.

Once mixture is cooled, stir in the egg and vanilla. Then add the flour, salt, baking soda and cinnamon. Mix well until dough forms. It might seem a bit wet but this is normal. Stir in the oats, coconut and raisins, then drop large tablespoons of dough onto the prepared cookie sheet and roll into balls, flattening slightly into disks. Chill dough balls for at least 30 minutes.

When ready to bake, preheat oven to 325 degrees and bake cookies for 12-14 minutes. Let cool, then store in an airtight container.

Notes:

Don’t chill the dough without scooping the cookies first unless you have time for it to warm back up. It gets really hard and you’ll have trouble scooping it after it’s cooled.

 I like to flash freeze the cookie dough balls during the chilling stage and then store them in a freezer bag for cookie emergencies. Just bake the frozen dough balls for an extra minute!

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Gluten-Free Compost Cookies

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After completing my Whole30 I discovered that I didn’t feel great after eating gluten. I can tolerate small amounts occasionally but if I overdo it I get really ill and as a result, this has led me to some experimenting in the kitchen. I had always been pretty comfortable baking but my skills have been tested because gluten free baking is a whole new ball game. I’ve made four batches of gluten free cookies recently and let me tell you, getting a chewy on the inside, crisp on the outside cookie just didn’t seem possible without the gluten.

My nerves grew when Tom challenged my sister Caitlin and I to a cookie-off on Halloween. I knew I wanted mine to be undetectably gluten free and I knew that the flour blends I had tried thus far weren’t cutting it. Enter xanthan gum. I was trying to avoid it, mostly because it sounded weird but as soon as I mixed up the dough for these cookies, it was just like “regular” cookie dough and I knew they would bake up perfect.

When the cookies were blind tested, no one knew they were gluten free and the scores were tied! I consider that a win. If you are looking for a gluten free cookie that everyone will enjoy, these are definitely it. The empty container I brought home is proof alone.

Gluten-Free Compost Cookies

Makes about 30 cookies

Ingredients:

  • 1 ½ cups white rice flour
  • ½ cup potato starch
  • ÂĽ cup tapioca flour
  • 1 tsp. xanthan gum
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • Âľ cup unsalted butter, softened
  • ½ cup white sugar
  • Âľ cup light brown sugar, tightly packed
  • 2 eggs
  • 2 tsp. vanilla extract
  • Âľ cup Reese’s minis
  • 1 cup peanut M&M’s
  • ½ cup dark chocolate chips
  • ½ cup butterscotch chips
  • 1/3 cup rolled oats
  • 2 handfuls regular kettle cooked potato chips

Instructions:

Preheat oven to 375 degrees. Line two large cookie sheets with parchment or silicone mats and set aside.

In a medium bowl stir together the flours, xanthan gum, baking powder, baking soda and salt. Set aside.

In the bowl of your stand mixer cream the butter and sugars together on medium speed until fluffy. Add the eggs and vanilla and mix until totally combined. Add the dry ingredients in a few stages, scraping the bowl each time and mixing well until dough forms. Add in the candy, chocolate chips and oats. Mix well. Throw in potato chips last, letting the mixer crush the chips into the dough. Don’t over mix. You want there to be chunks of chips in the dough.

Drop tablespoonfuls of the dough onto the prepared cookie sheets. Bake for 9-11 minutes until lightly golden, being careful not to over bake. I took mine out around the 9 minute mark each time and they were chewy and perfect.

Let cool, then store in an airtight container.

Notes:

Make sure your oats, chips, chocolate and butterscotch chips, baking powder and vanilla are all gluten free as well. Ingredients differ between brands so read your labels!

If your chips are really salty, decrease the salt in the recipe.

I found all of my gluten free flours and xanthan gum at Bulk Barn.

Cookie base adapted from Cooking Classy

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Gooey Marshmallow, Peanut Butter & Oreo Cookies

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Recently I took out Momofuku Milk Bar’s cookbook from the library and it’s been my preferred bedtime reading as of late. I cannot stop looking at all of the crazy concoctions in this book and keep adding things to my “must make” list.

First up? I have been totally salivating over the Cornflake Chocolate Chip Marshmallow cookies. I LOVE marshmallows but I had always assumed that putting them in cookies would just make a mess. One look at the ooey-gooey melt-y marshmallow in those cookies in the cookbook though, and I was sold. However, I was sorely lacking in regular chocolate chips and cornflakes so I improvised with a bit of a pantry clean out and these were born.

Salty peanut butter chips. Crunchy, creamy Oreo chunks. And the fluffy, gooey marshmallows. All baked into chewy, golden cookies.

Pour yourself a glass of cold milk and you’ve got it made.

 Gooey Marshmallow, Peanut Butter & Oreo Cookies

Makes about 15 large cookies

Ingredients:

  • 1 cup salted butter, melted
  • 1 ÂĽ cups brown sugar, lightly packed
  • ½ cup white sugar
  • 1 egg + 1 egg yolk
  • 1 tbsp. vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • 8 Oreos, coarsely chopped
  • 1 cup peanut butter chips
  • 2 cups mini marshmallows

Instructions:

Line two large cookie sheets with silpat or parchment and set aside.

Stir together the butter & sugars until well mixed. Chill the mixture for a few minutes until it comes to room temperature. Stir in the egg, egg yolk & vanilla until combined. Stir in the flour & baking soda until dough forms. Stir in the Oreo chunks, peanut butter chips and marshmallows. Using a ÂĽ cup measure, scoop out dough balls onto the prepared cookie sheets. Put the cookie sheets with dough balls into the fridge to chill for at least 30 minutes.

When ready to bake, preheat oven to 350 degrees. Bake the cookies for 12-14 minutes or until starting to turn light golden brown. Do not over bake! Let cool for several minutes on the cookie sheet, then finish on a cooling rack.

Once cooled, store in an airtight container. Serve with cold milk!

Notes:

Make sure to scoop the dough into balls BEFORE chilling it. This dough gets very hard when it chills, making it nearly impossible to scoop after.

I highly recommend using a silpat or parchment paper to line your cookie sheets for this one. The marshmallow oozed out of some of the cookies and got quite sticky and hard.

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