Tag Archives: cookies

Monster Cookies

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!!!Blog Monster Cookie-1 Blog Monster Cookie-2 Blog Monster Cookie-3What you need…

  • 1/2 Cup Butter
  • 1 1/2 Cups White Sugar
  • 1 1/2 Cup Brown Sugar
  • 4 Eggs
  • 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.Blog Monster Cookie Baking with Toddlers-4 I mean…Blog Monster Cookie Baking with Toddlers-5Blog Monster Cookie Baking with Toddlers-6 Blog Monster Cookie Baking with Toddlers-7Blog Monster Cookie Baking with Toddlers-8Who 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!
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Marzipan Cookies

Marzipan Cookies are awesome because they are slightly less rich than pure marzipan, use only three ingredients, and are chewy and delicious!

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  • 1 1/3 – 1 1/2 cups almond meal
  • 2/3 cup powdered sugar
  • 3 egg whites
  • whole raw almonds (optional)


  • In food processor mix almond meal and sugar
  • Add egg whites until a stiff dough forms
  • Remove from food processor and knead with a little almond meal as needed so that a workable dough forms
  • Shape 1″ diameter balls and press down on cookie sheet with an almond in the middle if desired
  • Bake at 350 for ~12 minutes or until edges just start to turn golden
  • These store very well in an airtight container in freezer for a few weeks!


Paleo Chocolate Chip Cookies

Rich almond meal, butter, maple syrup, chocolate chips.. a delicious combination of ingredients that make a wonderful gluten free, grain free, paleo(ish) cookie! 🙂

Blog Paleo chocolate chip cookies-2 Blog Paleo chocolate chip cookies-1


  • 2 cups blanched almond flour
  • ½ teaspoon celtic sea salt (I omitted this and the cookies were great!)
  • ½ teaspoon baking soda
  • ½ cup butter, room temperature
  • 1 tablespoon vanilla extract
  • ½ cup maple syrup
  • ½ cup chocolate chips


  • In a food processor , combine almond flour, salt, and baking soda
  • Pulse in butter, vanilla, and maple syrup until dough forms
  • Remove blade from processor and stir in chocolate chunks by hand
  • Scoop dough one level tablespoon at a time onto a parchment lined baking sheet
  • Press balls of dough down gently
  • Bake at 350° for 7-10 minutes
  • Cool for 15 minutes (do not handle prior or cookies will break)
  • Serve

Thanks ElanasPantry!


Lemon Basil Cookies

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! Blog Basil lemon paleo cookies-2 Blog Basil lemon paleo cookies-1 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
  • Press balls of dough down to flatten
  • Bake at 350° for 6-10 minutes
  • Cool for 2 hours
  • Serve or freeze for an easy protein rich snack!

Inspired and modified. Thanks Elanaspantry.com dit-elle-Esther


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! 🙂

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  • 6 egg yolks
  • 3/4 cup white sugar
  • 2/3 cup milk
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 pound mascarpone cheese
  • 1/4 cup strong brewed coffee, room temperature
  • 2 tablespoons rum
  • 2 (3 ounce) packages ladyfinger cookies (or see my Paleo Lady Finger recipe here)
  • 1 tablespoon unsweetened cocoa powder


  1. 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.
  2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
  3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
  4. 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.

blog tiramisu (3)

Thanks Allrecipes.com for the tips!



Paleo Lady Finger Cookies

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! :)).

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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!


Oatmeal Chocolate Chip Cookies

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.

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  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 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!)


Chocolate Chip Cookies

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!blog chocochipcookies


  • 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
  • Bake at 350° for 7-10 minutes
  • Cool and serve

Thanks ElanasPantry.com!


Coconut-Sugar Butter Cookies

Super yummy, crispy & light butter cookies made with coconut palm sugar and almond flour! Let the holiday season begin! Oh wait..  Blog buttercookies1


  • 1 1/2 cups gluten free flour (I used half and half rice flour and almond flour)
  • extra almond flour or unsweetened coconut flakes for rolling cookies in
  • 1 c coconut palm sugar
  • 1/2 cup potato starch (or tapioca flour)
  • 1 tsp cream of tartar
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • dash of salt
  • 2 sticks of cold butter, cut into pieces
  • 1 egg, beaten
  • 1 Tbsp milk
  • 1tsp vanilla


  • In your food processor, combine all dry ingredients and pulse until well blended
  • Add pieces of butter and pulse until dough becomes crumbly
  • Add egg, milk and vanilla and pulse until dough starts to resemble.. well, dough!
  • Refrigerate for 2 hours
  • When ready to bake, set oven at 350*
  • Shape dough into small balls (about the size of large marbles) rolling some in almond meal if desired
  • Bake for ~12 minutes or until they are golden brown
  • Serve warm or freeze (yummy as a crispy cold snack too!)

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Star Cookies

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.blog starcookies2

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  • 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.