Carrot Cake Oatmeal Raisin Cookies

If you are big fan of carrot cake, you need to try these.  I have a hard time keeping these around when I make them.  My children LOVE them.  And if I told you they were a healthier cookie, I don't know that you would believe me...

NO refined sugar!  Maple syrup, cinnamon, coconut oil, raisins and of course the carrots, all give this cookie such a sweet flavor that you won't miss white or brown sugar.  These are soft and so chewy and amazing!!    

As with all of my cookies, I like them a bit underdone.  I think this actually allows them to keep a bit longer and not get dried out.  Not that it matters because no joke, they are usually gone in about a day in my house.  I've doubled this recipe plenty of times and it turns out great.  They also freeze well! So go ahead, make a double batch so you have some for later!

They do need chilled for a bit before baking.  If you chill them for longer than 30 minutes, you can flatten them down with the bottom of a glass for a flatter cookie.  Store leftovers for up to a week, but I highly doubt they will last that long.  Enjoy!

Yields 1 1/2 dozen

Carrot Cake Oatmeal Cookies

1 cup old fashioned oats

3/4 cup white whole wheat flour

1 1/2 teaspoon baking powder

1 1/2 teaspoon ground cinnamon

pinch of salt

2 tablespoons coconut oil, melted and slightly cooled

1 egg, room temperature

1/2 cup maple syrup

3/4 cup grated carrots

In the bowl of a stand mixer, combine the oats, flour, baking powder, cinnamon and salt.  Turn the mixer on low to stir all together.  Add the coconut oil, egg, vanilla  and maple syrup and mix until just combined.  Fold in the carrots.  

Chill the dough for at least 30 minutes and preheat the oven about 1/2 way through.  Line a baking sheet with parchment and drop the cookie dough into rounded scoops on the baking sheet (I used a small cookie scoop).  Bake for 12-15 minutes and cool for 5 minutes before transferring to a wire rack to cool completely.  

(Source:  adapted from Amy's Healthy Baking)

Coconut Oil Chocolate Chip Cookies

I have been working for some time on a clean chocolate chip cookie recipe and I finally did it!  Now that I've done it, as much as I love my old chocolate chip cookie recipe, I'm not sure I'll ever go back to making them with all butter or refined sugars ever again!

Replacing most of the butter with coconut oil makes these dense and so chewy.  Straight out of the oven, a little underdone and they are amazing!  But even a couple of days later, they were soft as can be. 

You know those cookies that you buy in the refrigerator section of the grocery store?  The ones that come on a piece of cardboard and are square in shape?  So good right?  That's exactly what these cookies remind me of.

I use a small cookie scoop to drop them on the baking sheet.  I have this obsession with getting my cookies all the same size and shape!  Doesn't always happen, depending on where the chocolate chips are, but I think that I get pretty close. :)

Makes about 2 1/2 dozen

Coconut Oil Chocolate Chip Cookies

1/2 cup coconut oil, slightly softened

1/2 stick organic butter, room temperature

1 cup coconut sugar

1/2 cup honey

1 egg

1 teaspoon pure vanilla extract

2 cups white whole wheat flour

1 teaspoon baking soda

1 teaspoon sea salt

1 1/2 cups dark chocolate chips 

Preheat oven to 350 degrees.  With a hand mixer or stand mixer, combine the oil, butter, sugar and honey.  Add the egg and vanilla, mix.  In a medium bowl, combine the flour, baking soda and salt and add to the wet mixture.  Stir in the chocolate chips by hand.  Bake at 350 for 10-12 minutes.   They should be slightly underdone - do not overbake! 

Let cool on baking sheet for 2 minutes before transferring to a wire rack to cool.  Store in an airtight container at room temperature for up to a week.

{Healthier} Oatmeal Chocolate Chip Cookies

Ok, I'll admit...I didn't set out to make a healthier cookie.  But I use brown and white sugar so rarely now that I didn't even realize I was (almost) out!!  Since I was ready to make cookies, I made do with what I had...and voila!

Honey and coconut sugar were used as the replacement for the refined sugars.  I did use what white sugar I had left, but it was only 1/4 cup.  The coconut sugar is what really gives these cookies that caramel color, and an almost nutty flavor.  I loved them!  And so did the kids and in-laws that were visiting! 

Ok, there are still 2 sticks of butter...I said they were "healthier", not healthy!  I was just glad that substituting with my go-to clean sweeteners produced a great cookie.  Enjoy!

Makes about 4 dozen 

{Healthier} Chocolate Chip Oatmeal Cookies

1 cup butter, room temperature

3/4 cup coconut sugar

1/2 cup honey

1/4 cup white sugar

1 egg, room temperature

1 teaspoon vanilla extract

2 cups white whole wheat flour

1 teaspoon salt

1 teaspoon baking soda

2 cups old fashioned oats

1 cup chocolate chips

Preheat the oven to 350 degrees.  In a large bowl of a stand mixer, cream the butter and sugars until light and fluffy.  Add egg and beat until combined, then add vanilla.  In a separate bowl, combine the flour, salt and baking soda.  Slowly incorporate the dry ingredients into the wet and beat until completely mixed in.  Stir in oats and chocolate chips by hand.  

Using a small cookie scoop, drop dough onto a cookie sheet and bake for 14-15 minutes.  Cool for 2 minutes on the baking sheet then transfer to a wire rack to cool.   

{Clean Eating} Peanut Butter Meltaways

I wasn't really sure what to call these - they are like a cookie, but they pretty much melt in your mouth as you are eating them.  Very peanut buttery and dense.

And they sure are rich!  Make sure you have a glass of milk handy.  This recipe doesn't yield a lot, but it's really about all you need.  When I was craving something sweet, I would eat like 1/2 of one of these and I was good.

Yields 9 cookies

{Clean Eating} Peanut Butter Meltaways

1 cup natural peanut butter
1/4 cup + 1 tablespoon maple syrup
1 tablespoon unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon sea salt

Preheat oven to 350 degrees.  In a food processor, combine all of the ingredients.  Pulse until everything comes together.  Use a small cookie scoop to drop cookies onto a baking sheet.  Bake for 10-12 minutes and let cool completely before removing from cookie sheet.  Store in an airtight container in the fridge.

(Source:  Adapted from My Whole Food Life)

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{Healthier} No-Bake Cookies

I loooove a good no-bake cookie.  And if you follow this blog, you know I'm pretty obsessed with an oat/peanut butter combination.  Needless to say, I'm pretty psyched that I now have a go-to clean eating no-bake cookie to make when I'm in need of something sweet!

Little bites of yumminess!!  The chewiness of the raisins is an awesome addition and I would not recommend leaving them out (unless you despise raisins).  Store in the fridge or freezer because they get very soft and sticky at room temperature.  

Yields 12 cookies

{Healthier} No-Bake Cookies

2/3 cup coconut sugar
4 teaspoons unsweetened cocoa powder
1/4 cup fat free milk
1/4 cup natural peanut butter
1/2 teaspoon vanilla extract
2 cups old fashioned oats
1/4 raisins

Stir coconut sugar, cocoa and milk in a microwave safe bowl.  Microwave on high for one minute.  Stir.  Add peanut butter and vanilla and stir until well blended.  Stir in oats and raisins until combined.  Using a small cookie scoop, drop the mixture onto a wax paper lined baking sheet.  Chill in fridge for about an hour (or freezer for 10 minutes) before serving.  Keep leftovers stored in fridge.

(Source:  Adapted from Ready Set Eat)

Chocolate Sugar Cookies

I love a good chewy sugar cookie.  One that you can really sink your teeth into but is soft in the middle and so buttery.  If you're like me, who also is a chocolate fanatic, you'll love these cookies!    

I have been sticking to healthier treats for our family, but I saw these on Pinterest and immediately had to make them.  We've been doing so well overall as a family with our eating, it was time for a little sweet treat.  I was not disappointed!  Sweet and chocolaty and so yummy!  

Makes 2 dozen

Chocolate Sugar Cookies

1/3 cup sugar
1 1/2 sticks butter, melted
1 3/4 cup packed brown sugar
1 tablespoon vanilla
1/2 teaspoon salt
1 egg plus 1 egg yolk
1 1/2 cups plus 2 tablespoons flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder

Preheat oven to 350 degrees.  Pour the sugar onto a small plate and set aside.  In a large bowl, whisk together the melted butter, brown sugar, vanilla and salt until well combined.  Add the egg and egg yolk, mix again.  Add flour, cocoa powder, baking soda and baking powder and mix until combined.  The dough should be pretty stiff.  Roll the dough into balls, about 2 tablespoons of the dough each.  Roll each ball in the sugar, then place on a baking sheet.  Flatten slightly with the bottom of a glass.  Bake for 12-14 minutes until they have puffed up a bit.

(Source:  Recipe from The Baker Upstairs)

Peanut Butter Marshmallow Magic Bars

 Oh my goodness.  Seriously, OMG.  That's how I feel about these magic bars.  Chocolate chips, peanut butter chips, coconut and marshmallow.  Ridiculously good.

I have another version of Magic Bars on my blog, but those are the ones that people typically think of.  Coconut, butterscotch chips, walnuts...and those are good, but these peanut butter/marshmallow ones will be replacing those for a little while...  

So gooey, melty and downright decadent.  If your marshmallows aren't quite melted at the end, stick them under the broiler for a minute or so.  And don't forget about them like I did, as you can see they got a little crispy.  But honestly, I don't know if I would make them any other way.  

Makes 24 bars

Peanut Butter Marshmallow Magic Bars

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (14 oz) can sweetened condensed milk
1 cup semi sweet chocolate chips
1 cup peanut butter chips
1 cup flaked coconut
1 1/2 cups mini marshmallows

Preheat oven to 350 degrees.  In a 9 x 13-inch pan, melt the butter in the oven.  Sprinkle the graham cracker crumbs over the melted butter, then pour the sweetened condensed milk evenly over the entire pan.  Top with the remaining ingredients, ending with the marshmallows.  Press down firmly.  Bake 25-30 minutes until golden brown.  Place under the broiler for a minute to further melt the marshmallows if desired.  Cool and chill and cut into bars.

You may also like:

Deep Dish Oatmeal Cookie Bars

Cream Cheese Toffee Bars

Chocolate Butter Pecan Bars

Chocolate Chip Peanut Butter Bars

Brownie Bottom Pecan Pie Bars

Cadbury Mini Egg Blondies

Wondering what in the world to do with all the leftover Easter candy?  I say turn it into a cookie!  These blondies are out of this world.  They were gone in less than day.  

Cadbury Mini Eggs...you know those chocolate eggs with the candy shell?  They are mixed throughout a buttery blondie batter.  I'll say it again, seriously, out of this world. 

And now I'll tell you the real reason I'm posting this after Easter.  Because I had every intention of posting this before Easter to share with you all!  My oven went caput two days before the Holiday.  Actually pretty much as I was trying to bake my first batch of these.  They were taking forever and I didn't realize that my oven was barely hot!  In fact, I finally took them out after 35 minutes because the top seemed done but they were complete mush underneath. 

Well, we ended up needing a new element, and I just had to make these again when my oven was fixed.  From the little taste of the corner that I got from the ruined batch, I knew that these were sure to become an Easter tradition in our house!  Can't wait until I can get this candy next year! 

Makes 16 bars

Cadbury Mini Egg Blondies

2 sticks butter, room temperature

3/4 cup sugar

3/4 cup light brown sugar, packed

2 eggs

1 teaspoon vanilla extract

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 (10 oz) bag of Cadbury Mini Eggs

Preheat oven to 350 degrees.  Grease a 9 x 9-inch baking pan with non-stick cooking spray.  In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy.  Add eggs, one at a time, mixing to incorporate after each one.  Add vanilla and mix to combine.  

In a small bowl, combine flour, salt and baking soda.  Gradually add flour mixture to wet mixture until combined.  Remove bowl from stand mixer and add chocolate eggs, stirring by hand.

Pour batter into prepared pan and smooth the top to make it level.  Bake for 20-25 minutes until the top is golden brown.  It's best to leave these underdone so if you use a toothpick to check the center, it shouldn't come out completely clean. 

You may also like:

Chocolate Chip Blondies

Cake Batter Blondies

Chocolate Chip Gooey Butter Cake

Chocolate Butter Pecan Bars

Deep Dish Oatmeal Cookie Bars

Oreo Banana Cream Pie

I make a banana cream pie or some version of it every year for my husbands birthday.  One year, I made this Banana Pudding Poke Cake (one of the most popular recipes on my blog!).  This year, he wanted both a banana cream pie and my Double Layer "Dirt" Cake (you gotta check this one out too)...I think he just couldn't decide.  Me being the wonderful wife I am, agreed.  

Fast forward to baking day and I discover that most of the Oreos for the "dirt" cake were missing.  Ah-hem, husband...guess you didn't want that cake THAT bad.  Since I had some of the Oreos plus all of the ingredients for the banana cream pie, I decided to sort of combine the two.  Wow, SO glad some of the cookies went missing - this pie is amazing!  

Pudding in pies or cakes is my favorite.  Add a bit of crunch from the cream filled sandwich cookies and what you have is pure bliss.  So delicious!  And I love the fact that it's no-bake.  Easy!  

I started with a chocolate graham cracker crust (and made it easy on myself by using a ready to use one).  That gets layered with bananas, pudding, cookies, more bananas, more pudding, Cool Whip, then more cookies.  I'll say it again - ah-mazing!!  

Serves 8

Oreo Banana Cream Pie

1 ready-to-use chocolate graham cracker pie crust

2 ripe bananas, sliced, divided in half

2 (4 serving) packages banana pudding flavor instant pudding

2 1/2 cups cold skim milk

2 cups Cool Whip, thawed, divided in half

20 Oreos, crushed, divided in half

Place half of the bananas in the bottom of the pie crust.  Combine pudding mixes and mix in a large bowl.  Whisk for 2 minutes or until well blended.  Gently fold in 1 cup of the whipped topping.  Spoon half of the pudding mixture in the crust, over the bananas.  Top with remaining banana slices and sprinkle on 1/2 of the crushed Oreos.  Cover with remaining pudding mixture.  

Refrigerate 3 hours or until set.  Top with remaining Cool Whip, then sprinkle on remaining Oreos.  Serve cold and store leftovers covered in fridge.  

You may also like:

Double Layer Chocolate Cream Pie

Oreo Brownies with Mint Buttercream

Chocolate Pudding Sundae Cake

Chocolate Banana Brownies with Vanilla Glaze

Chocolate Pudding Cake

Peanut Butter Double Chocolate Chip Cookies

I'm so in love with this cookie!  A chocolate cookie with peanut butter chips AND chocolate chips.  I love that bite of extra chocolate you get from biting into one of the chocolate chips.

This is a crispier cookie, with a softer center - at least that's when they are best.  So don't over bake!  Pull them out when the edges look done, but they will still be gooey in the middle.  

The dough is pretty thick and the cookies don't spread out much.  So if you want a thinner, crispier cookie, flatten them with your fingers after you drop the dough onto the cookie sheet.  Since I don't like my cookies to be too poofy, this is what I did. 

See?  A nice flat, crispy, super buttery cookie!  So good.  They will stay softer in the middle for a couple of days as long as they are stored in a zip lock bag or airtight container.

Makes 3 Dozen

Peanut Butter Double Chocolate Chip Cookies

2 cups flour

1/2 cup cocoa powder

1 teaspoon baking soda

1 teaspoon salt

2 sticks butter, room temperature

3/4 cup sugar

3/4 cup light brown sugar, packed

1 egg

1 teaspoon vanilla extract

1 cup peanut butter chips

1 cup semi-sweet chocolate chips

In a medium bowl, combine the flour, cocoa powder, baking soda and salt; set aside. 

Using an electric mixer, cream the butter and sugars together until light and fluffy.  Beat in the egg, then add the vanilla.  Add the flour mixture and beat until well blended.  Stir in the peanut butter and chocolate chips by hand.  

Using a cookie scoop, drop the dough onto a cookie sheet and bake for 8-10 minutes.  Allow to cool for about 2 minutes before transferring to a wire rack to cool completely. 

You may also like:

Monster Cookies

Deep Dish Oatmeal Cookie Bars

No-Bake Cookies

Banana Oatmeal Chocolate Chip Cookies

Chocolate Chip Peanut Butter Bars

Monster Cookies

Oh how I love a peanut butter, oats and chocolate combination.  These cookies are packed with all those lovely flavors (two kinds of chocolate!) and even raisins, which help these stay chewy even a day or two later.  Delicious!  

Let's run down the list again - peanut butter, oats, chocolate chips, m&m's and raisins - how can you go wrong?  The raisins can be omitted, but I love them in this recipe.  A contrast in texture from the chocolate chips and m&m's.

This batch makes a ton and they freeze great too.  We couldn't stop eating them as they were coming out of the oven, so I ended up freezing about 3 dozen of them.  It was the only way to ensure they wouldn't be gone in like a minute!     

 Buttery and colorful, chewy and a real sink-your-teeth into cookie.  One of my absolute favorites!

Makes 5 dozen

Monster Cookies

2 sticks of butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 cup peanut butter
2 eggs
1 teaspoon vanilla
4 1/2 cups quick cooking oats
1 cup semi-sweet chocolate chips
1 cup m&m candies
1/2 cup raisins

Preheat oven to 350 degrees.  In the bowl of a stand mixer, beat butter, sugars and peanut butter until smooth.  Add eggs, 1 at a time.  Add vanilla.  Stir in oats, chocolate chips, candy and raisins.  Mix until everything is combined.

Using a small cookie scoop, drop dough onto a baking sheet.  Bake 10-12 minutes, being careful not to over bake.  Let cool for 2 minutes on cookie sheet, then transfer to wire rack.

Cookies can be frozen for up to 3 months in a freezer bag or airtight container.

You may also like:

Double Chocolate Chip Sandwich Cookies

Sugar Cookies with Super Easy Glaze

Chewy Brown Sugar Oatmeal Raisin Cookies

Classic Peanut Butter Cookies

No-Bake Cookies

Double Chocolate Chip Cookie Sandwiches

Happy St. Patrick's Day!

I've done a couple of posts with my Easy Vanilla Buttercream Frosting and since I had some mint frosting leftover from the Mint Oreo Brownies I made last week, I thought I could make these cookies a bit more festive and turn them into a little St. Patty's day dessert.  And who doesn't love a frosting filled cookie sandwich?  

   

The cookies themselves are delightful...you can absolutely omit the frosting in the middle and eat them as is.  Double chocolate!  Cocoa powder and chocolate chips mixed in.  Very buttery and when left really underdone (as I always do with my cookies), they are super gooey in the middle even after cooling.  

This dough is a bit thicker and doesn't really spread out all that much while cooking.  I used a cookie scoop to place the dough on the baking sheet, then pressed it down slightly with my fingers.  That way I got a thinner, flatter cookie for my sandwiches.  

Makes 3 dozen cookies or 18 sandwiches

Double Chocolate Chip Sandwich Cookies

2 cups flour

1/2 cup cocoa powder

1 teaspoon baking soda

1 teaspoon salt

2 sticks butter, room temperature

3/4 cup sugar

3/4 cup light brown sugar, packed

1 egg 

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips

For the mint buttercream filling

2 cups Easy Vanilla Buttercream Frosting, or store bought

1 - 1 1/2 teaspoons peppermint extract

5-6 drops green food coloring

Preheat oven to 350 degrees.  Combine flour, cocoa powder, baking soda and salt together; set aside.

Using an electric mixer, cream the butter and sugars together until light and fluffy.  Beat in the egg, then add the vanilla.  Add the flour mixture and beat until well blended.  Stir in the chocolate chips by hand.  

Using a cookie scoop, drop the dough onto a cookie sheet (or if using a spoon, it's about 2 tablespoons).

Bake for 8-10 minutes and allow to cool for about 2 minutes before transferring to a wire rack to cool completely.

While the cookies are cooling, add the peppermint extract to the buttercream frosting, starting with 1 teaspoon.  Add more if desired depending on the strength of your extract.  Add drops of food coloring until a light green color is reached.  Spread frosting on the bottom of one of the cookies, then top with another cookie.  Repeat until there are no more cookies remaining. 

Oreo Brownies with Mint Buttercream Frosting

St. Patrick's Day is right around the corner!  And that means mint flavored everything everywhere.  If you've never tried the mint Oreos before, you are missing out.  Ah-mazing!  And because I couldn't help myself at the store and bought two packages, I thought I could use some of them in baking.

I adapted this recipe from Averie Cooks, but used brownie mix from a box and my own very Easy Vanilla Buttercream Frosting - and changed the flavor to mint!  You can also use store bought frosting and add the peppermint extract and food coloring to that.  

The Oreos are not only sprinkled on the top, but they are also mixed into the brownie batter before baking.  These are heavenly!  And so rich.  I cut them into 9 large brownies, but ended up eating only 1/2 of one at a time.  You could always make them more bite size by cutting into 16 pieces.

Yields 9 large brownies

Oreo Brownies with Mint Buttercream Frosting

1 box of brownie mix, plus ingredients to make (eggs, oil, water)
6 Mint Oreo cookies, crushed

For the mint buttercream frosting 
1 cup Easy Vanilla Buttercream Frosting, or store bought
1/2-1 teaspoon peppermint extract
5-6 drops green food coloring

For the topping
12 Mint Oreos, crushed

Grease an 8 x 8-inch pan with non-stick cooking spray.  Preheat oven and prepare brownies according to package directions, adding the 6 crushed Oreos to the batter.  Bake until just done or a little underdone (do not over bake - if you check with a toothpick, it shouldn't come out completely clean).  Let cool completely and make the frosting.

Add peppermint extract to the buttercream frosting, starting with 1/2 teaspoon.  Add more if desired depending on the strength of your extract.  Add drops of food coloring until a light green color is reached.  Spread frosting over cooled brownies.  Top with the rest of the crushed Oreos, slightly pressing them into the frosting.  Serve chilled and store in fridge, covered.

(Source:  Adapted from Averie Cooks)

Sugar Cookies with Super Easy Glaze

This is an amazing sugar cookie recipe - you can roll them thin and they still turn out soft (just the way I like them!) or use a cookie scoop and make regular cookies.  I made these for Valentine's Day, so I used my heart shape cookie cutters and lots of pink, red and white sprinkles.  Too, too cute!  

The glaze is the easiest icing you will ever make in your life.  I found the best thing to do was to just dip the cookies into the bowl of the glaze.  Then, add sprinkles!  You can even add a couple of drops of food coloring to the glaze to make different colors.    

Makes 4 dozen

Sugar Cookies with Super Easy Glaze

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, room temperature
1 1/3 cups sugar
2 eggs
2 teaspoons vanilla extract
sprinkles

For the glaze:
1 cup confectioner's sugar
2-4 teaspoons milk

In a medium bowl, combine flour, baking soda and salt.  Set aside.

In the bowl of a stand mixer, combine butter and sugar and beat until light and fluffy, about 3 minutes.  Add the eggs, one at a time, beating well after each addition.  Add vanilla.  Then, add the flour mixture and beat until just combined.

Turn dough out onto a piece of plastic wrap and shape into a disc.  Refrigerate the dough for at least an hour.

When ready to bake, preheat oven to 350 degrees.

Generously flour your work surface, remove dough from plastic wrap and place on flour.  Flour rolling pin and roll dough to about 1/4-inch thick.*  Cut to desired shape with cookie cutters and place them on a cookie sheet.  Re-roll leftover scrapes and refrigerate any unused dough until ready to bake again.

Bake for 9-11 minutes until pale golden, let cool for 2 minutes, then transfer to a wire cooling rack (place a piece of foil under the rack for easy clean up later).  Let cool completely before frosting.  Repeat steps with the rest of the remaining dough.

To make the glaze, combine the confectioner's sugar and milk (start with 2 teaspoons).  Add more milk or sugar to make the glaze as thick or thin as desired.  Dip one side of the cooled cookies in the glaze and place back on rack (where the foil comes in handy!).  Immediately top with sprinkles.  Allow the glaze and sprinkles to set - the glaze will harden enough to stack the cookies when storing.

*Notes:  the original recipe called for the dough to be rolled out between two sheets of wax paper.  While this worked, after cutting out the shapes with the cookie cutters, the dough was sticking to the wax paper.  I found that working on a floured surface was much easier.

(Source:  Adapted from Just a Taste)