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Healthy Breakfast Cookies

November 13, 2019 by admin Leave a Comment

Today we’re talking breakfast! I love breakfast, but during the week I need to keep things fast and simple. I’m sure you can all relate, leaving early to commute to the office doesn’t leave much time for breakfast. And that brings us to todays recipe, breakfast cookies. Sounds good right?

So these cookies are super tasty, but I refuse to eat un healthy food for breakfast, so I knew I had to make these taste good while still being full of nutrients. These cookies have oats, whole wheat flour, sunflower seeds, pumpkin seeds, cranberries and raisins. All of those tasty ingredients get mixed with mashed banana, almond butter, maple syrup and almond milk to create a delicious dough. Oh and theres a few chocolate chips thrown in there for good measure! Mix all of the ingredients together to create a dough and bake for 12-14 minutes!

These turned out so much better then I ever expected! Believe me I was skeptical, but they were so yummy! They’re filling, nutrient dense, full of fibre and protein. Grab one or two on your way out the door for a great on the go breakfast!

Healthy Breakfast Cookies

Delicious and nutritious cookies packed with oats, chia, nut butters and dried fruit.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 14

Total Time 24

Course Breakfast

Cuisine American

Servings 12 cookies

Ingredients

1 1/2 cup rolled oats
1/2 cup whole wheat flour
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
2 tbsp chia seeds
1/3 cup dried cranberries
1/3 cup rasins
1/3 cup dark chocolate chips
1 banana, mashed
1/4 cup almond butter
1/3 cup maple syrup
1/4 cup almond milk
1/4 tsp cinnamon
pinch salt

Instructions

Preheat the oven to 350 °F. Line a baking sheet with parchment and set aside.
In a medium sized bowl mix together oats, flour, pumpkin seeds, sunflower seeds, chia seeds, cranberries, raisins, chocolate chips, cinnamon and salt.
In a small bowl whisk banana, almond butter, maple syrup and almond milk together.
Pour wet ingredients into the dry, stir to combine.
Form into 12 cookies and bake for 12-14 minutes. Cool and enjoy!

Keyword Breakfast, Chia, Oats

Raspberry Lemon Linzer Cookies

February 9, 2019 by Danielle 4 Comments

Lemon and raspberry cookies cut in heart shapes, perfect for Valentine’s Day!

Valentine’s Day is now less then a week away! Have you bought your sweetie a gift? If you haven’t check out my Valentine’s Day gift guides. Have you made your reservations? Planned a special date? Or are you a last minute planner? We booked our dinner reservation and I got my husband a gift a few weeks ago. This year we are going to our favourite restaurant. It’s walking distance from our house so we can enjoy a long dinner, share a few too many drinks before safely walking home.

For our first Valentine’s Day we dressed up and went out to a fine dining restaurant, ate a very expensive preset menu and ordered oysters. We thought it would be the perfect dinner. But of course Calvin hated his duck and we discovered that neither of us like oysters. The dinner was so expensive my husband still won’t tell me how much the dinner costs. We were collage kids with no money so this dinner was a really big deal. Although it wasn’t perfect we still look back at it as a great memory of our early days.

The year after that we got teen burgers from A&W, I made some treats and we had a picnic in the living room. Over the last six years we’ve done everything from fancy dinners to fast food. Last year we made homemade heart shaped pizza (my pizza dough recipe) and chocolate lava cakes (YUM!). Regardless of how we’ve celebrated we’ve spent quality time together showing our love for the other and reminding ourselves how important our relationship is.

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I love to celebrate everything, big and small. I like to show people that I care about them. I love to give gifts, but giving people something you made is so special. These cookies are perfect to give to family and friends or serve to your sweetheart. They are also just really cute and festive!

Linzer cookies are super simple to make kind of like a sugar cookie but way better! But they have almond flour and are made without leavener. They are delicate, flavourful and rich. The addition on lemon zest adds a fresh light citrus flavour to the cookie. Raspberry jam is sandwiched between two cookies to add a delicious berry flavour.

These cookies are so so so good. They are also really fun to make. They look really impressive too so they are perfect to giveaway. I love when a simple baked good makes someones day! These are totally worth it!

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Lemon Raspberry Linzer Cookies

Yields: 12 cookies

Ingredients:

3/4 cup Unsalted Butter
1/2 cup White Sugar
Zest of One Lemon
1 Egg Yolk
1 teaspoon Vanilla Extract
1 cup All Purpose Flour
3/4 cup Almond Flour
1/8 teaspoon Salt
Seedless Raspberry Jam
Confectioner’s Sugar

Directions:

In a medium bowl whisk together all purpose flour, almond flour and salt together. Set aside.

Using a stand mixer beat butter, sugar until pale until fluffy. About 2 minutes. Add lemon zest, egg yolk and vanilla extract, beat until smooth. Add dry ingredients to the bowl and mix on low until just combined. Divide dough into two disks, wrap in plastic wrap and chill in the fridge for 30 minutes.

Line two baking sheets with parchment paper and set aside. Roll dough a quarter inch thick. Using a medium sized heart shaped cookie cutter cut out 24 hearts. Using a smaller heart shaped cookie cutter cut the centre out of 12 of the cookies. Place the cookies on the baking sheets. Place the cookie sheets in the fridge for an hour to chill.

Preheat the oven to 350°F.

Bake cookies for 8-10 minutes until the edges are just beginning to turn brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Once completely cool dust cookie tops with confectioner sugar. Spread 1/2 teaspoon of jam on each of the cookie bottoms. Leave a boarder around the jam to ensure the jam doesn’t spill out the sides of the cookies. Place the tops pf the cookies on the bottom.

Chill the cookies in the fridge or 30 minutes before serving to set the jam. Store in the fridge for up to one week.

Recipe adapted from King Arthur Flour.

Peppermint Chocolate Cookies

December 15, 2018 by Danielle Leave a Comment

Week three in my Christmas cookie series has arrived! If you missed the last two weeks find those posts here, and here.

This weeks cookie is so so delicious. These cookies are so delicious and rich, there are the perfect chocolate cookie for your Christmas spread. I actually have to make a few more batches of these since we can’t stop eating them!

I love the combination of a chewy brownie like double chocolate cookie, cooling peppermint and rich white chocolate. It truly is perfection. These are also great warmed up and eaten with a fork like a warm brownie. YUM!

Now when it comes to decorating these cookies with white chocolate the world is your oyster. Light drizzle, heavy drizzle. Half dunk, full dunk. Go ahead and do whatever you love. Just remember to work fast so your crushed candy canes will stick! Also did you know you can buy crushed candy canes? I found that out shortly after making this recipe and am so annoyed I wasn’t informed earlier. Crushing candy canes is such a pain. Oh well I guess I can buy pre crushed for next year!

Make sure to come back next week for the final Christmas cookie in this series…. I can’t believe we’re already there!

Peppermint Chocolate Cookies

Yields: 24 cookies

Ingredients:

1/2 Cup Unsalted Butter, softened
1/2 Cup White Sugar
1/2 Cup Brown Sugar, packed
1 Egg
1 Teaspoon Vanilla Extract
1 Teaspoon Peppermint Extract
1 Cup All Purpose Flour
1/2 Cup + 2 Tablespoons Unsweetened Cocoa Powder
1 Teaspoon Baking Soda
1/8 Teaspoon Salt
1 Cup Mini Chocolate Chips
8 Ounces White Chocolate
3 Candy Canes, crushed

Directions:

Using your stand mixer beat the butter on medium speed until smooth and creamy. Add the sugars and beat on medium high speed until fluffy and combined. Mix in the egg, vanilla and peppermint on high speed.

In a medium bowl whisk the flour, cocoa powder, baking soda and salt together until combined. On low speed add the dry ingredients to the wet and mix until just combined. Beat in the chocolate chips. Cover and chill for at least 3 hours or overnight.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper. Scoop out dough and roll into balls. Place on the cookie sheet about 2 inches apart. Bake the cookies for 8-10 minutes. Allow to cool for 5 minutes on the cookie sheet. Then transfer to cooling rack to cool completely.

Melt the white chocolate in the microwave, string in 30 second intervals. Drizzle or dip each cooled cookie in the white chocolate. Sprinkle with crushed candy canes. Repeat for all the cookies. Place in the refrigerator to set completely.

Adapted from Sally’s Baking Addiction.

Cranberry White Chocolate Oatmeal Cookies

December 1, 2018 by Danielle Leave a Comment

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Happy December 1st! It is officially the Christmas season and that means this blog is going to be full of lots of holiday content and bonus posts from now until Christmas. Technically I kicked off the schedule a little early by coming out with 4 posts this week, and that will be continuing until Christmas. So in addition to my regularly schedules 2 recipes per week you will also see gift guides and edible gift posts on Wednesdays and a brand new Christmas cookie series on Saturdays. Yes that’s right weekend posts!

So every Saturday until Christmas you will see a new Christmas cookie recipe hit the blog! I am so excited about this cookie series as you have already been told I love cookies they are my favourite dessert, so this post is near and dear to my heart. Also Christmas cookies and Christmas baking in general brings me so much nostalgia and happiness. My mom has never been a big Christmas baker, but both my Grandma’s were. So baking at Christmas makes me think of making minced meat tarts with my mom’s mom and sitting at the kitchen table scarfing down cherry shortbread with my Dad’s mom.

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Today’s recipe is one I have made many variations of over the years. These are a thick and chewy oatmeal cookie jammed packed with dried cranberries and white chocolate chips. I would love to say that this batch of cookies is still in my freezer waiting to be pulled out for Christmas, but these are long gone and are probably the most beloved Christmas cookie that I make. This weekend I’ll be making a double batch and immediately putting them into the freezer…. hopefully this batch makes it until Christmas (finger crossed!).

I love this recipe because it’s so easy… I love a drop cookie. They are my preferred type of cookie because I simple am busy (and LAZY!). I’d much rather scoop and bake then roll out dough and cut out shapes. So many Christmas cookies are cut outs and it’s nice to have a few Christmas cookies that are quick and easy! Also the flavours of cranberry and white chocolate scream Christmas to me. I think these are a great cookie to include on your cookie tray!

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Cranberry White Chocolate Oatmeal Cookies

Yields: 36 cookies

Ingredients:

1 1/2 cups All Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
3 cups Rolled Oats
1 cup Unsalted Butter, softened
1 cup Brown Sugar
1/4 cup White Sugar
2 Eggs
2 teaspoons Vanilla Extract
1/2 cup Dried Cranberries
1/2 cup White Chocolate Chips

Directions:

Whisk flour, baking soda and salt together, set aside.

In the bowl of a stand mixer cream butter on high until pale yellow and fluffy. Add sugars and cream on medium speed to combine. Add vanilla and mix until combined. Add the flour mixture and the oats to the bowl mix on low until just combined.

Add cranberries and white chocolate mixing on low speed. Cover the bowl with plastic wrap and chip in the fridge for 3 hours or overnight.

Preheat oven to 350°F. Roll out dough into balls and place 2 inches apart on a parchment lined baking sheet. Bake for 10-12 minutes or until the edges are lightly browned. The centres will look slightly under baked (that’s what makes then chewy!). Allow to cool on the baking sheet for at least 5 minutes before transferring to a wire rack.

Adapted from Sally’s Baking Addiction.

Salted Caramel Chocolate Chip Cookies

November 6, 2018 by Danielle Leave a Comment

So a few months back I was at the grocery store picking up a few things when I spotted a bag of Salted Caramel Chocolate Chip Cookies. Of course being the cookie obsessed woman that I am I had to buy them. I am slightly embarrassed to say that my husband and I ate the entire bag later that evening. Since then we have vowed to never eat that many cookies in one sitting ever again. That stomach ache was horrible… but probably worth it. Since then I have tried finding these cookies every time I go to the store. It’s been months and I still can’t find them. Isn’t that just the worst? So I’ve been craving these delicious soft, chewy caramely (not a word…just go with it!) cookies for months. Since I couldn’t find them I thought I’d try making them. Why not right?

After the first batch I asked Calvin, my husband and eager tester for his brutally honest opinion. He had a two suggestions… more chocolate and smaller chunks of caramel. He then thought about it for a minute and said actually these are amazing! So of course I still made a few tweaks because I can’t leave well enough alone, but he was right these are amazing! Dare I say better then the store bought version.

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This cookie recipe is an adaptation of my favourite Chocolate Chip Cookie recipe. I love it because it’s super flavourful, rich, soft and chewy without being cakey or doughy. It was the perfect base for these cookies. I also chose to use milk chocolate chips in this cookie because it’s a favourite in my house, but since these are salted I thought the extra sweetness would work well. As for the caramel part of this cookie I first thought I would make homemade caramels and pack these cookies full of them. But really who has time for that? Honestly? As much as I love homemade caramel sauce and we know I love it, here, here and here. I just didn’t this the extra effort was worth it in this case. I used those caramels you get at Halloween that are wrapped in cellophane. Now that I think about it though unwrapping all those caramels was kind of a pain in the ass… possibly more then making homemade caramel. Regardless I used soft caramel candies and chopped them up into halves and quarters to add them to the batter. You need to chop them otherwise you get huge chunks of caramel that are crazy chewy and will remove all your loose fillings!

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These cookies might actually be the best cookies I’ve ever made, but my Christmas cookies are coming soon so maybe we can top them? If it means more taste testing I’m up for the challenge!

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Salted Caramel Chocolate Chip Cookies

Yields : 16-18 Cookies

Ingredients:

1 Cup Unsalted Butter
1 Cup Brown Sugar, lightly packed
1/4 Cup White Sugar
4 Egg Yolks
1 Tablespoon Vanilla
1 3/4 Cup All Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Cup Chocolate Chips (Dark, milk or semi sweet)
40 Caramel Candies (approx 1/2 cup)
Flakey Sea Salt

Directions:

Melt butter in the microwave for 30 seconds, or until just starting to melt. Cream butter on high until whipped and pale white in colour about 2 minutes. Add sugar and beat on high until smooth about 1 minute. Add eggs and vanilla, beat on medium until combined.

Whisk flour, baking soda, and salt together in a medium-sized bowl. Add the dry ingredients to the butter and sugar mixture. Beat on low until just combined. It’s ok if some four is still showing.

Chop un wrapped caramel candies into thirds and quarters. Measure out a half cup of the chopped caramels. Reserve the rest for later. Fold in chocolate chips and caramel pieces. Cover with plastic wrap and refrigerate dough for at least 3 hours or overnight.

Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Using an ice cream scoop or two spoons to scoop out the dough. Roll the dough into balls and press on or two of the remaining caramel pieces into the top of each ball of dough. Space the cookies 2 inches apart on the baking sheet.

Bake cookies for about 15 – 17 minutes until the edges are golden brown. Remove from the oven and sprinkle with flaky sea salt immediately. Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Adapted from Chocolate Chunk Cookies