Every once in a while we deviate from healthy. And…that is SO OK!!! Everything in moderation, right??!
This is one of those times. These cookies represent my childhood! We made them every holiday season, and every season in between when we wanted to!! ;}
My only sadness is that when we made them as kids they were 1/2 inch thick, ginormous, basically it was a meal cookie!! In my adulthood, I have yet to recreate the cookie of my youth. I’ve asked my mom. Was it my imagination? NO! They were absolutely thicker…
So…back to the drawing board. BUT…the flavor is still the same. YUM!!! What you need…
1/2 Cup Butter
1 1/2 Cups White Sugar
1 1/2 Cup Brown Sugar
1 Tsp Vanilla
18 oz of Chunky Peanut Butter
18 oz of Oatmeal
16 oz of Chocolate Chips
8 oz of Butterscotch Chips
2 1/2 tsp Baking Soda
Optional (we didn’t have either this time, so we didn’t add either) 1/4 Cup Coconut + 3 small bags of M&M’s
What to do…
Preheat oven to 350 degrees
In a really big bowl or Kitchenaid Mixer, cream butter and sugars
Blend in eggs and vanilla.
Blend in Peanut Butter and baking soda, and chips/M&M’s.
Slowly add in oatmeal. If you are doing this in large bowl, make sure you have a REALLY strong spoon! Many a wooden spoons have been broken in the making of these Monster Cookies!
Original recipe calls to drop 1/4 cups of batter on cookie sheet and bake for 13-14 minutes, or until the edges get a little brown. Middle will still look uncooked, but they are super moist and chewy then-aka doughy 😉
Can also make the cookies smaller
Ok, truth be told. I didn’t realize she was going to try and crack the egg. It didn’t end well…
So….this recipe has one egg, somewhat cracked + an egg. But, I turned my back for a minute, and she was so proud. I mean… Who loves the dough of cookies even more than the actual cookies? We sure do!! I know everyone’s all scared of salmonella, but I grew up eating cookie dough, and I’m just fine. I even remember they used to sell cookie dough cones at Mrs. Fields!! Yup, I used to get them-SO GOOD 🙂 No chance they could do that now!
My basil plant has been loving the heat wave in Seattle and growing like crazy! These lemon basil cookies are great for breakfast or as a quick snack – keep in the freezer for a yummy cold paleo cookie treat! Grain free, dairy free, soy free, egg free! Ingredients
2 cups blanched almond flour
¼ teaspoon baking soda
¼ cup coconut butter
¼ cup honey
1 tablespoon chopped fresh basil
1 teaspoon lemon zest
Combine almond flour and baking soda in a food processor
Pulse in coconut butter, honey, basil, and lemon zest
Scoop dough one level tablespoon at a time onto a parchment paper lined baking sheet
A few days ago, I posted a Paleo Lady Finger Cookies recipe for this fabulous Tiramisu! Light crunchy Lady Finger cookies are soaked in coffee and rum and then layered with whipped cream, rich golden custard, and dusted with cocoa powder. Yum! There are a few steps involved here, but they are pretty straight forward. It’s worth it! And this dessert refrigerates well so you can enjoy it for breakfast and (lunch and..) dessert for several days! 🙂
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
Tiramisu is one of my all time favorite desserts. Light crunchy Lady Finger cookies are soaked in coffee and rum and then layered with whipped cream, rich golden custard, and dusted with cocoa powder. Yum! Only one issue.. I’ve not been able to find gluten free lady fingers. I’m sure there are some good cookie alternates out there that would work (and I’d love to hear from you if so!) but here’s a recipe from scratch that is an option. While these cookies turned out a little denser and heavier that what I expected, they totally worked for the Tiramisu I was making (recipe coming Thursday! :)).
Lady Finger Cookies
6 Tablespoons of Coconut Flour
1/4 tsp baking powder
3 Tablespoons of Palm Shortening or Butter
2 Tablespoons of Raw Honey
2 Tablespoons of Coconut Sugar
Preheat oven to 350F and line a cookie sheet with parchment paper
Blend all the cookie layer ingredients together
Transfer the cookie dough to a piping bag and make three inch logs with the dough (about 1 inch thick).
Bake at 350F for 8-10 minutes
Let cool completely (leave on the sheet), at least 30 minutes before assembly
Looking for some true paleo inspiration? Check out this Paleo Tiramisu! I’ve not had the time to try to make this one yet.. but it sure looks amazing!
Does anything say comfort food like Oatmeal Chocolate Chip (or Raisin) Cookies? It’s fall, the days are cooler, and warm cookies make the house smell amazing, not to mention tummies feeling happy! Here’s a classic recipe for this staple cookie! 🙂 Not paleo – but yes, I included the gluten free option below.
3/4 cup butter, softened
1/2 cup white sugar
1/2 cup light brown sugar
1 tsp vanilla extract
1/3 cup coconut flour (or 1 cup all-purpose flour), or 1 cup almond meal)
1 tsp baking soda
3/4 tsp cinnamon
dash of salt
3 cups rolled oats
1/2-1 cup raisins or chocolate chips
1/2 cup walnuts, broken up in pieces (optional)
Cream butter and sugar
Beat in eggs and vanilla
Add coconut flour/baking soda/cinnamon/salt and mix well
Then add oats and raisins or chocolate chips
Place spoonfuls of batter on baking sheet
Bake @ 350 for 8-10 minutes or until golden brown
Super Mom Tip: a fun cooking project for tots – they can measure and help mix! 🙂 Also these cookies freeze really well in a sealed bag or container.. if you can part with them! (Oh and they are excellent to eat frozen!)
Super delicious – gluten free and protein rich – chocolate chip cookies! So easy to make, this is a great cooking project with your toddler! Ava did all the mixing for me and then we dropped these on a baking sheet to cook!
2 ½ cups blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
10 tablespoons butter, melted
1 tablespoon vanilla extract
1/2 cup agave nectar or honey
1 cup chocolate chunks
Combine dry ingredients in a large bowl
Stir together wet ingredients in a smaller bowl
Mix wet ingredients into dry
Form 1-inch balls and press onto a parchment paper lined baking sheet
Inspired by Elana’s Pantry, these Star (and Moon!) Cookies are a fun fall treat. I went to a Waldorf school a long time ago in a far away land.. and sun, moon and star cookies were an autumn tradition as part of the Moon Lantern Festival, which I’ll blog about another day. In the meantime, enjoy these high protein, not too sweet cookies.
2 ½ cups blanched almond flour
small dash of sea salt
¼ tsp baking soda
1 tsp cinnamon
½ cup coconut oil, melted
5 tablespoons agave nectar or honey
1 Tbsp vanilla extract
In a large bowl, combine dry ingredients
In a smaller bowl, mix together coconut oil, agave and vanilla
Mix wet ingredients into dry, then chill dough in refrigerator for 1 hour (or overnight worked as well)
Roll out dough between 2 pieces of parchment paper until ¼ inch thick
Remove top piece of parchment paper and cut out cookies with a small star cutter
Using a metal spatula, place stars on a parchment lined baking sheet
Bake at 350° until lightly browned around the edges, 5-8 minutes
Cool completely prior to handling cookies
Super mom tip: these are great as a frozen treat and thaw quickly in room temperature for a few minutes! They are a nice high-protein/low-glycemic snack for little tummies.