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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Enjoy!dit-elle-Lauren

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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Ingredients

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

Directions

  • 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!

dit-elle-Esther

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! 🙂

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Ingredients

  • 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

Instructions

  • 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!

dit-elle-Esther

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

Instructions

  • 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

Tiramisu

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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Ingredients

  • 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

Directions

  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.

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Thanks Allrecipes.com for the tips!

 

dit-elle-Esther

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

Directions

  • 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!

dit-elle-Esther

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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Ingredients

  • 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)

Directions

  • 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!)

dit-elle-Esther