Almond Butter Banana Cookies

  • 3 medjool dates, pits removed
  • 2 ripe bananas
  • 1/2 c. almond butter
  • 1 egg
  • 1/2 tsp lemon (or vanilla) extract
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/2 c. crushed pecans

Preheat oven to 350 F.  Line baking sheet with parchment paper.

Blend dates in food processor.

Add bananas, almond butter, egg, and lemon/vanilla extract; blend until (mostly) smooth.

Add nutmeg, cloves, baking soda, and pecans.  Blend one final time.

Scoop batter onto parchment paper.  Leave room to spread!

Bake 10-12 minutes or until golden brown on bottom (how do you check for that??).

Remove from oven and let cool.

Source: http://civilizedcavemancooking.com/grain-free-goodies/almond-butter-banana-cookies/

Strawberry Dream Cookies

This recipe is from another wordpress blog, vegetarianinvegas, and it’s FABULOUS!  She has pictures, and it’s her original recipe, so go read hers at http://vegetarianinvegas.wordpress.com/2013/06/05/recipe-strawberry-dream-cookies/ .  I’m retyping the recipe to clarify some of the directions, and because I like having a centralized location to search for recipes, rather than just a giant folder of bookmarks that’s hard to search through.

  • strawberries
    • frozen strawberries – 2 c. thawed and chopped (if you’re careful and gentle, can give you white cookies with red spots)
    • fresh strawberries – 2-and-a-bit c. hulled and chopped (will give you pink cookies with red and white spots)
  • 1 tsp fresh lemon juice
  • 1/2 c. plus 1 Tbs sugar
  • 2 c. flour
  • 2 tsp baking powder
  • 1/2 tsp coarse salt
  • 1/2 c. cold butter, cut into small pieces
  • 2/3 c. whipping cream
  • 1/2 c. white chocolate chips

Preheat oven to 375 F.   Cover baking sheet with foil.

In medium bowl, combine strawberries with 2 Tbs sugar and 1 tsp lemon juice.  Stir well; set aside.

In stand mixer bowl, whisk flour, baking powder, salt, and remaining 7 Tbs sugar.

Cut in the butter with paddle attachment or pastry cutter until mixture resembles coarse crumbs.

Add cream until dough starts to come together, then add strawberry mixture and white chocolate chips.

Spoon onto baking sheet; bake 10-20 minutes (depending on size of scoops and amount of juice in strawberries) until edges are golden and lift easily from pan.

Fructose-Free: check the label on the white chocolate chips, but I think this recipe can be fructose-free! 🙂

Source: http://vegetarianinvegas.wordpress.com/2013/06/05/recipe-strawberry-dream-cookies/

Almond Cloud Cookies

I love almonds!  Almond anything… raw almonds, almond slivers in my yogurt, almond milk, marzipan, amaretto, all of it.   So these cookies already look good to me, plus I realized they’re gluten-free, so I had to put them on here! 🙂

  • 10 oz. almond paste (note: NOT the same as marzipan, which has more sugar added to it)
  • 1 c. sugar
  • 1/4 tsp salt
  • 2 large egg whites, lightly beaten
  • 1/4 tsp almond extract (verify gluten-free)
  • 1/8 tsp “extra-strong bitter almond oil” (super-extra-strong almond extract… can I substitute more of regular-strength extract?)
    • if desired, exchange almond oil for orange or lemon extract for added zest
  • sugar for topping (“confectioner’s sugar” or “glazing sugar” recommended)
    • or 2/3 c. pine nuts – dip tops of unbaked cookies in the nuts, flatten them gently on the baking sheet, and cook normally
  • (optional) 1 c. chocolate chips

Preheat oven to 325 F.   Lightly grease, or line with parchment paper, two baking sheets.

In bowl of stand mixer, blend almond paste, sugar, and salt until mixture becomes slightly crumbly.

Add egg whites gradually, while mixing, to make a smooth paste.  (If including chocolate chips, fold them in now.)

Stir in the flavorings.

Scoop dough by heaping Tbs onto the prepared pans.

Sprinkle cookies heavily with sugar, then use three fingers to press an indentation into the center of each cookie.  (??? I’m not sure about the purpose or necessity of this step)
(Alternatively, dip tops of unbaked cookies in pine nuts, flatten them gently on the baking sheet, and cook normally… or could you use slivered almonds for this?)

Bake cookies 20-25 minutes, until they’re brown around the edges.  Remove from oven and allow to cool on pan.

Source: King Arthur Flour recipe – http://www.kingarthurflour.com/recipes/almond-cloud-cookies-recipe

Cappuccino Crinkles

My dad gave me a Better Homes and Gardens cookbook when I was in high school, and I kept a few of the recipes.  This is, hands-down, my favorite thing from that book!

  • 1/3 c. butter
  • 1 c. packed brown sugar
  • 2/3 c. unsweetened cocoa powder
  • 1 Tbs INSTANT coffee granules
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 egg whites
  • 1/3 c. low-fat vanilla yogurt
  • 1.5 c. all-purpose flour
  • 1/4 c. granulated sugar

Preheat over to 350 F.

In bowl of stand mixer, beat the butter until softened.  Add brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined.

Beat in egg whites and yogurt until smooth.

Beat in flour last.

Place granulated sugar in small bowl. Drop dough by teaspoon into sugar and roll into balls.

Place 2 inches apart on ungreased cookie sheet.

Bake 8-10 minutes until edges are firm.  (Do not overbake! Top may seem soft, but they harden as they cool, so check the edges, not the top.)

Makes about 40.

Chocolate Oatmeal Peanut Butter Cookies

The crunchiest cookies filled with bits of stuff!!!

  • 1.5 c. flour
  • 1/3 c. rolled oats
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 c. crunchy peanut butter
  • 1 c. packed brown sugar
  • 1/2 c. unsalted butter
  • 1/4 c. honey
  • 1 egg
  • 1 tsp vanilla extract (or just splash some in)
  • 6 oz. chocolate chips (1/2 a regular bag)
  • stand mixer

Preheat oven to 350 F.

In mixing bowl (not stand mixer), combine flour, oats, baking soda, and salt.

In bowl of stand mixer, beat together peanut butter, brown sugar, butter, honey, egg, and vanilla until well-blended.

Stir dry ingredients into peanut butter mixture.  Then stir in chocolate chips.

Roll 1 heaping tablespoon of dough into a ball (or as close as you can with the sticky dough) and flatten slightly onto a baking sheet (lined with foil, obviously).  Repeat.  Leave plenty of space between cookies.

Bake cookies until puffed and beginning to brown on top.  They will still be very soft to the touch!!  Do not overcook!  This should be ~12 minutes, but check them at 10 minutes just to be sure.

Allow cookies to sit on baking sheet for about 5 minutes more; if you try to remove them while still super-hot and soft, they’ll just fall to bits.  And then you have to eat the messy bits because obviously you can’t give those broken cookies to other people… so I guess what I’m saying is go ahead and try to move them before they’re sturdy.

Adapted from somewhere on the internet, I really don’t know where.  This was my ex’s faaaaavorite cookie, so I had the recipe written down, but it’s been long enough I have no recollection where it came from.