No Bake Cookies

 

Using a few recipes, here is my "healthy" version of a no bake cookie.  

These are nice and rich!

Image from Here.

INGREDIENTS

• ½ cup salted butter 
• 3/4 cup coconut or monk fruit sugar (I like to use a combo of both)
• ½ cup milk
• 1/4 cup natural, unsweetened cocoa powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ¾ cup  creamy peanut butter
• 3 cups  oats 
• 1/2 cup toasted coconut

INSTRUCTIONS 

• For the cookies, in a medium saucepan, add the butter,  sugar, milk, cocoa powder, brown sugar, and salt. 
• Set the pan over medium-low heat and bring the mixture to a boil, stirring gently for 60-90 seconds. 
• Remove from the heat and add the vanilla and peanut butter, stirring slowly until smooth. Add the oats and stir until combined. 
• Scoop about 3 tablespoons of dough into mounds on a baking sheet and pat into round balls/circles. 
• Chill cookies until ready to serve (up to 24 hours in advance). Serve the cookies chilled or at room temperature. 

Oatmeal Orange Pumpkin Cookies

This is a little different than your typical pumpkin chocolate cookie (which we sure love around here!).  This is not quite as sweet, but is very delicious and is a fun and unique twist with the orange zest.  

I would recommend doubling this recipe if you have many mouths to feed!

• 
  
  In a large mixing bowl stir together:
• 3/4 cup granulated sugar
• 1/2 cup light olive oil
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 2 large egg whites OR 1 large egg
• 1 1/2 teaspoon orange peel zest (this makes it!)
• 2 cups Quaker® Oats (quick or old fashioned, uncooked)
• 1 cup wheat flour
• 1 tsp ground cinnamon
  1/4 tsp cloves (optional)
  1/3 tsp ginger (optional)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup finely chopped walnuts or pecans
  
  
• -Bake 350 for 13-20 minutes (depends on size of cookie). You don't want these doughy :)
  -Note: Gluten Free flour works well or you can also blend up oats for your cup of flour substitution.

Breakfast Cookies

A healthy hearty cookie!  These are full of lots of yummy stuff.  Everytime I make them it seems I tweak the recipe a bit depending on what I have, and they still always turn out.  They are great for a snack or breakfast :-). These are NOT sweet, so if you find they taste too healthy, you could always increase the amount of sugar.

1 1/4 c. wheat flour
1/2 c. oats
1/2 c. bran flakes
1/4 c. ground flax or wheat germ (optional)
1 c. canned pumpkin
1/4 c. light olive oil
1/4 cup maple syrup or brown sugar
2-4 oz. carrot baby food puree (optional)
1 egg
1 tsp vanilla
1/2 tsp soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/3 c. slivered or chopped almonds
1/4 c. white chocolate chips (or regular)
1/3 c. craisins

-Through everything in a bowl at once (I'm all about quick and easy!) and mix until well combined. 
-Bake 350 12-14 minutes.
-Makes 2-3 dozen

Egg and Gluten Free Version:

1 1/2c. oat flour
1/2 c. oats
1/4 c. ground flax
1 c. canned pumpkin
1/4 c. light olive oil
1/4 cup maple syrup or brown sugar
1 tsp vanilla
3/4 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/3 c. slivered or chopped almonds
1/4 c. white chocolate chips (or regular)
1/3 c. craisins or raisins

-Line baking sheet with parchment.  Press cookie dough mounds flat before baking.

-Bake at 350 for 12-14 minutes

The Halester GIANT Cookie

If you know me well...well you know that I'm kinda obsessed with Chocolate Chip cookies! I'm not a fan of the Crumble chocolate chip cookie.  It's too sweet and not chewy or chocolatey enough for me.  I was on a mission to create my own!  So if you feel similarly, try this. 

This recipe creation is amazing if I do say so myself.  Enjoy!

 

Makes 9 large cookies

Cream together:

1 c. salted butter, room temperature

¾ c. brown sugar

½ c. granulated sugar

2 eggs

Add:

2 TBS cornstarch

1 tsp baking powder

1 tsp baking soda

2 ¾ c. all purpose flour

½ tsp salt

1 c. toasted pecans (optional)

2 c. semi sweet chocolate chips

1 c. toffee bits

Sea salt—for sprinkling on top (A MUST)

-Shape batter into 5 oz balls. Cookies should be roughly shaped. Sprinkle with sea salt. Bake at 400 F for 10-11 minutes until top and edges begin to brown.  Let cookies cool on pan before removing.

Outrageous LARGE Chocolate Cookies

Oh so rich and chocolaty!  I'm may or not be addicted to cookies---and oh this is heaven when you eat!  They are best the day of, but you can always warm it up for a few seconds in the microwave to get the center a bit soft again.  (But I may or may not eat them also completely frozen out of the freezer).

Warning:  These are on the richer side, so be prepared!

Makes 16-18 large cookies (depending on how much dough you eat (; )
Mix together until smooth:
1 cup cold salted butter, grated
1 cup brown sugar
2 large eggs
1 tsp vanilla
1/2 tsp decaffeinated latte powder (I usually use vanilla caramel)
1/2 cup cocoa powder
Add and mix until combined:
2 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 cups (12 oz) semi-sweet or milk chocolate chips

-Preheat oven to 375
-Line baking sheet with parchment.
-Using large cookie scoop (about 2.5 oz dough) place cookie balls on sheet.  Press down slightly with hand.
-Bake 375 for 9 minutes.  Let cookies rest on cookie sheet at least 5 minutes before taking off.
-These are best while still a bit warm in my opinion!  They also make a killer base for a great "Cookie Brownie" Sundae!

Andes Mint Chocolate Cookies

This recipe comes from my Aunt Kathy.  We love these cookies at our house.  We also will use the red "Peppermint" Andes that come out at Christmastime!

Cream:
3/4 cup butter
1 ½ cup brown sugar
2 TB water
2 cups semi-sweet chocolate chips (melted and cooled for 10 minutes)
2 eggs

Sift together:
2 ½ cups flour
1 ¼ tsp baking soda
½ tsp salt

· Chill dough for 1 hour. Roll dough in balls and place on cookie sheet.
· Bake at 350 F for 12-13 minutes
· lMMEDIATELY Place 1 unwrapped Andes mint on top of each cookie, and after about 1 minutes spread melted mint with butter knife.

Pecan Pie Bars

I created these pecan squares after experimenting with  making "mini-pecan" pies.  
I loved the smaller portion size since pecan pie is so rich.  
But I also found making them a bit on the time intensive side.  
So I came up with the following recipe that is great for feeding 
A BIG 
Thanksgiving 
Crowd.  

I like them even better than the mini pies because the shortbread crust is so tasty!  There is also the added benefit of being able to make them ahead of time and freezing them.  Use parchment between bar layers when freezing.  Enjoy!

Shortbread crust:

3 c. all purpose flour

1 c. powdered sugar

1 c. + 2 TBS butter

Pecan Topping:

1 c. butter

¾ c. brown sugar

¾ c. honey

3 TBS whipping cream

5-6 c. pecans, chopped

dash or cinnamon (optional)

1.     Combine flour and powdered sugar.  Cut (or grate) in butter and use fork or pastry blender to turn mixture into coarse meal.  If not coming together and seems too dry, add 1 TBS water at a time.  Press/pat mixture into the bottom of a 11x17 pan (with sides).  To make this step easier, you may be able to use your rolling pin to roll it out in your pan for ease.

2.     Bake crust at 350 for 20 minutes.

3.     While crust is baking, make pecan topping.  Bring brown sugar, honey, butter, and whipping cream to a boil over medium heat.  Stir in chopped pecans and pour hot filling over the cooked crust.

4.     Bake at 350 for 25-30 minutes until golden and bubbly.  Cool in pan on a wire rack before cutting into squares.

5.     These freeze great!