I’ve been mixer-less for the past month and it’s been positively killing me! So far I’ve only made one batch of cookies, and those cookies did not turn out at all. I tried my recipe for my favorite peanut butter cookies thinking that I’d probably be able to mix the dough by hand vigorously enough to not need a mixer, but I was wrong. I melted the peanut butter in order to keep the dough from being too thick so it would be easier to mix, but then the dough was too runny… Anyways, the moral of the story at that point was until I got my mixer back I would not be able to bake any more cookies.
My grandma saved the day. When looking through a notebook of my grandma’s favorite recipes I saw “no-mixer” chocolate chip cookie recipe and flipped out with excitement. So if you’re without a mixer, or simply want to do things the old-fashioned way, you’ve got to try this one out. It’s so simple and delicious I’m really not sure why I’ve ever made cookies any other way.
2½ cups flour
1 tsp salt
1 tsp baking soda
1 cup packed light brown sugar
1 cup granulated sugar
1 cup melted butter
2 tsp vanilla
1 cup peanut butter & milk chocolate chips
First, whisk together the flour, salt and baking soda in a medium sized bowl.
In a large bowl whisk the brown and white sugar until they’re incorporated and then add the melted butter and whisk really well. Add the eggs one at a time, and then the vanilla, whisking in between.
Add the dry ingredients to the sugary buttery egg mixture (yum), and stir them so they’re totally combined. Set that whisk aside; a spatula or large spoon will work best for this. Mix in the chocolate chips, and refrigerate for about 10 minutes. (If you’d like, scoop the dough into balls and then refrigerate them.)
While the dough is getting chilled preheat your oven to 375ºF.
If the dough hasn’t already been scooped into balls do that after it has chilled for 10 minutes, and bake for 10-12 minutes, watching them carefully until they turn golden brown. Let cool on baking sheet for about a minute, and then carefully transfer the cookies to a plate to finish cooling.
Our family was recently invited to a “potluck” type Christmas party. And my husband suggested that since we have so many hatch peppers growing in our garden, we should make and take something featuring our peppers. Well, I put the peppers in almost every entree I make, but I don’t make anything that “features” them. So, I looked online for a recipe and found one. I wasn’t quite sure about it but it was worth a try. The only problem is that I should have tried it out for us before making it on the day of the party.
Long story short, it was not good. I needed a plan be and fast. Thankfully, a fast, easy, tried, AND tested recipe came in handy. They are healthier than most cookies but still so yummy. We use all organic ingredients, including raw honey and raw milk (from a local dairy). This is our latest go-to recipe just around the house, partly because they are tasty and healthy but mostly because they are very easy to make. They saved the day for us.
If you need an easy, tasty, and healthy back up, here it is.
3/4 cup flour
1 1/4 cup oatmeal
1/4 cup ground flax
1/2 tsp baking soda
pinch of salt
1/2 cup coconut oil or butter (melted)
1/2 cup honey or maple syrup
2 Tbsp milk
1 tsp vanilla extract
1/4 – 1/2 cup dark chocolate chips, depending on your taste preference
1. Combine all the dry ingredients into a small bowl and mix.
2. Mix all wet ingredients in a large bowl (make sure you have melted the oil or butter you are using).
3. Pour the dry ingredients into the large bowl and blend.
3. Mix in the chocolate chips.
4. With a spoon, form cookies and place on a parchment lined cookie sheet.
5. Bake for 10-12 at 350.
What are your favorite go-to quick, easy, and healthy recipes?
Would you like to eat a cookie that you can feel good about? How about one could could feel good about letting your children eat? If you can use a recipe like that, then read on! I ask those questions because that’s how I think about the food we eat. I’m always looking for the healthy-tasty combination, especially for my children.
We make various baked goods around here. But, lately my husband and daughter have continued to request our latest favorite coconut flour chocolate muffin recipe. My two-year-old son, however, won’t bother at all with the muffins. They just don’t interest him. I don’t think that he has even tasted them. But, with his very limited vocabulary, he recently asked for cookies. I used to make cookies all the time; but, the muffins changed that. So, when he-who-barely-speaks requests cookies, Mama finds a recipe! I found it over at Primal Palate and followed it pretty closely. I think my only variation was not really measuring the vanilla extract, which meant that I probably used 2-3 times as much as the recipe calls for 🙂 Also, I added a step because I know that coconut flour needs just a little bit of time to absorb the moisture. So, I always like to give it at least 5 minutes before stirring in the chocolate chips and baking.
3/4 cup chocolate chips1/8 tsp salt1/2 cup coconut oil1 cup coconut flour4 eggs1/2 cup honey1/2 cup shredded coconut1/2 tsp vanilla extract
- Preheat oven to 375 degrees.
- In a medium sized bowl, combine eggs, coconut oil, honey, vanilla extract and salt.
- Once mixed, blend in the coconut flour.
- Let it sit for 5-10 minutes before adding the coconut and chocolate chips. (Trust me. It makes a difference.)
- Stir in shredded coconut and chocolate chips.
- On parchment lined baking sheets, drop heaping tablespoons of cookie batter.
- Bake for 15 minutes, or until golden brown.
Enjoy and feel good about them. 🙂
What’s your favorite healthy treat?
My children have recently decided that they love ginger snap cookies. We bought a few to take on a recent trip from the bulk section (because we wanted to to “test” them). Well, it was a very successful test. And, ever since then, my four year old daughter has asked me if I would make some ginger snap cookies at home. How could I resist?
There are plenty of fine recipes for ginger snap cookies. However, since we bake primarily with coconut flour and almond flour, finding what looked like a good recipe was a challenge.
Since I didn't make any modifications to the recipe, I'll just send you to get the recipe right where I found it over at Comfy Belly. I followed the recipe but forgot to add the finishing salt (which was optional anyway). And, it's a hit.
It was fairly easy. You essentially mix all the dry ingredients together and then add the two wet ingredients (butter/oil and honey) until it's read to spoon out and form little balls.
Easy enough. And, it smelled pretty good even at this point. That's always encouraging.
When I look back at the Comfy Belly recipe, I realize that I should have pressed down on those cookies a little more; I think they turned out thicker than what I see as her end result. I only say that because I loved them and my 2-yr-old son can't get enough of them. However, my texture-sensitive-if-it's-crunchy-it's-good daughter was disappointed that she didn't get the same snap she got with the store bought cookies.
I had two pans and left one about two minutes longer than the other. I didn't want them to get burned; but, in retrospect, I could have left them in for another minute. They taste GREAT. But, I think the lighter colored ones would have more snap with that extra minute in the oven.
In any case, snap or no snap, they taste great and are on their way to completely disappear within the next 24 hours!
Have your children ever encouraged, motivated or guilt-tripped you into making a snack for them? If so, what did you make
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I love Subway cookies! Am I alone here? Not real big on their sandwiches, but my husband loves them so we will make a good team for this deal!