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Tag Archives: Cookies

OMG Oatmeal Cookies

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I am always on the lookout for delicious recipes. Not going to lie, but I LOVE a good cookie, especially a chewy oatmeal cookie. Since embarking on our gluten free adventure I have come to learn that this is not a prison sentence. Recently I had the urge to make some healthy oatmeal cookies for dessert and snackime. Oatmeal has a ton of health benefits. It is a whole grain and high in fiber. So, it is the perfect snack to keep you full if the recipe is tweaked to make it a little healthier.

I started by Googling “simple healthy oatmeal cookies,” and came across a bunch or recipes. I was amazing by how much butter these all called for. Almost all of them called for 1 Cup of butter. That is 2 sticks…I can just feel my arteries hardening. I finally found a recipe that I could tweek on SparkPeople.

Ingredients

  • 3/4 cup Whole Wheat Flour {I used Arrowhead GF All Purpose Flour}
  • 1 Cup Oats {Not the quick oats…I used GF}
  • 1/2 teaspoon baking soda
  • 3/4 cup packed brown sugar
  • 1/4 cup butter {softened}
  • 1 teaspoon vanilla
  • 1 TBS Ground Flax Seed with 3 TBS Warm Water = 1 Egg {Let the mixture sit for one minute}

Directions

Preheat oven to 350 degrees. I know you are supposed to mix the dry ingredients separate than the wet and then combine them, but I just threw them all together and mixed until combined. Grease a cookie sheet and place 1 TBS blobs of cookie dough onto the sheet about 2 inches apart. Bake for about 12 minutes or until golden brown.

I swear these cookies tasted like what I imagine drugs taste like. All 20 of them were gone in 24 hours. I blame the baby…he’s a smart one 🙂 Hope you enjoy!

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XOXO,
Kristie

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Fall Pumpkin Butter Newtons

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While I was recently looking for healthy snack options for Small Fox I came upon this recipe on Weelicious. I love the idea of a homemade fig newton. However, I am not a huge fan of figs. So, I decided to modify the recipe a little and make more of a “fruit newton.” I figured I could just substitute some fruit preserves or jam for the figs and viola…a non-fig newton that makes everyone happy!! Well, I came across an fun little gem while I was shopping for these delicious treats at Safeway. Everyone I am sure has heard of Apple Butter…but what about Pumpkin Butter?!?! Grandma Hoerners’ All Natural Pumpkin Butter to be exact. I was secretly jumping for joy at this discovery. I could hardly wait to get home and bake these. So here is how it went down:

What You Will Need:

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3 TBS Grandma Hoerners’ Pumpkin Butter {+ or -}
6 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups Gluten Free Flour {we recently went Gluten Free but you can substitute Whole Wheat}

How You Do It:

1. Preheat oven to 350.

2. In the bowl of a standing mixer, or with a hand mixer, cream together the butter and sugar for 2 minutes, or until smooth. Add the egg and vanilla and mix until incorporated.

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3. Add the flour and mix until a dough forms.

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4. Roll dough between two pieces of parchment paper into two 12 x 4 inch rectangles.

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5. Spread the fig mixture on one half of each rectangle – spreading up the 12-inch side and leaving a 1/4-1/2 inch border.

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6. Fold the dough over on top of itself and gently press the dough together at the edges.

7. Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet. {Ignore how Ugly they are}

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8. Bake 15-20 minutes, or until golden.

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Let me just say these are SOOOOOOOOOOO good. I had absolutely NO expectations, but they are delicious. The only problem I had was with the gluten free flour. The dough is a little more fragile and hard to fold over. I ended up spraying cooking spray on the spatula and I would recommend spraying it on the parchment paper, as well, before flipping.

It was the perfect fall snack on a summer day!!