Posts tagged ‘cookies’

Carrot and apple breakfast cookies

IMG_3373Here is my attempt at a healthy(ish) breakfast cookie. As much as I love a sit down breakfast, it’s just not possible some days. I usually gravitate toward muffins for a grab-and-go breakfast, but lately they have felt too heavy, too crumbly, and sadly, sometimes even two minutes of warming in the toaster oven is not realistic/desirable mixed in with all the morning things that need doing. There is also something about coffee and cookies that I can’t get enough of – a small indulgence to start the day.

These batter for these cookies will look a little gooey – the carrots and apple provide a lot of moisture. The result, though, is a lovely texture: a cross between a gingerbread cake and an oatmeal raisin cookie, which is exactly what I was hoping for when I started experimenting.

Try them on the run with a piece of fruit, or pack them for a mid-day treat. Or make them on a Saturday, like I did, and enjoy eating cookies for breakfast.


Carrot and apple breakfast cookies
Makes 24 cookies

1/2 cup butter or coconut oil, softened
1/4 cup brown sugar
1/4 cup blackstrap molasses
1 large egg
1/2 teaspoon vanilla
1 cup spelt or whole wheat flour
1/2 teaspoon baking soda
1 teaspoon ginger
1/8 teaspoon salt
1 1/2 cups rolled oats
1/4 cup ground flax
1/4 cup hemp hearts
1/4 cup pumpkin seeds
1 apple, finely chopped (I left the peel on for texture and colour)
1 carrot, grated

Preheat the oven to 350F. In a large bowl, cream together the butter/coconut oil, brown sugar, molasses, egg and vanilla until smooth. In a separate bowl, whisk flour, baking soda, cinnamon and salt together and stir into the butter/sugar mixture. Stir in the remaining ingredients.

The cookies should be two inches apart on a baking sheet lined with a silicone mat or parchment paper. Bake them for 12 to 14 minutes, taking them out when the edges are “done looking” edges but still a little undercooked-looking on top. It’s a little tricky to tell because of the dark molasses colour – if they smell great and look almost done take them out (always better to undercook rather than overcook). Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.



February 6, 2016 at 11:40 am Leave a comment

Oatmeal raisin cookies (the best!)

I suspect there are two camps of people when it comes to favourite cookies: chocolate chip and oatmeal raisin. For me, it’s the latter, without question. Chewy, cinnamon-y, sweet. So yummy. Plus with all the health benefits of whole grains, raisins, walnuts they are far superior to chocolate chip. This is especially important when you need to justify eating just one more cookie….

Sliced oranges and a hot mug of rooibos tea are a perfect match for these cookies, especially on wet, blustery days like the one we had yesterday. Sunny days like today, well, those are perfect for walking off all the cookies you ate while it rained!

Oatmeal raisin cookies
Makes about 36 cookies

2 cups spelt flour (or a mix of 1.5 cups all-purpose flour and 1/2 cup whole wheat flour)
1 teaspoon of each: baking powder, baking soda and sea salt
2 teaspoons of each: cinnamon, nutmeg and ginger
1 cup unsalted butter (or margarine for vegan/dairy-free)
1/2 cup sugar
1/2 cup dark brown sugar
2 large eggs
1 tablespoon vanilla
3 cups rolled oats
1-1/2 cups raisins
3/4 cup coconut
3/4 cup walnuts

Combine flour, baking powder and soda, salt, and spices. In another bowl, mix butter, sugar, eggs and vanilla. Stir in flour mixture and then add oats, raisins, coconut and walnuts. Spoon onto cookie sheets lined with parchment paper or silicon mats and bake at 350F for 10-12 minutes or until lightly brown. It is better to underbake rather than overbake when it comes to cookies!

April 14, 2015 at 10:35 am Leave a comment

Oatmeal cranberry coconut almond cookies

cranberry almond cookies

The thing I like best about cooking, especially baking, is that you get to make exactly what you want. This recipe was inspired by my craving for oatmeal raisin cookies, except that when I have an oatmeal raisin cookie craving what I always actually want is a cookie with dried cranberries, slivered almonds, coconut, and about three times more spice.

The problem with making exactly what you want is that you end up eating cookies for breakfast, lunch, dinner, and everywhere in between. For that reason the recipe makes only a modest number of cookies. You could double it if you have some cookie eating reinforcements, but at my house there is just me and a dried cranberry hater. Thank goodness it is holiday baking season so I can start giving some away!

Oatmeal cranberry coconut almond cookies
Makes 24 cookies

1 cup flour
1/4 cup flaxseed meal
2 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar, lightly packed
1 egg
2 teaspoons vanilla
1-1/2 cups rolled oats
1/2 cup dried cranberries
1/3 cup coconut
1/3 cup slivered almonds

Preheat oven to 350F. Mix together flour, flaxseed, cinnamon, nutmeg, baking soda and powder and salt. Cream butter and sugars; add in egg and vanilla. Stir flour mixture into butter-sugar mixture, then stir in the oatmeal, dried cranberries, coconut, and almonds. Use two teaspoons to spoon out mounds of dough on a cookie sheet lined with parchment paper or a silicon mat, and bake for 12 to 14 minutes. When the cookies start to turn golden brown on the bottom, they are done – the tops should still look pale if you want a chewy cookie. Enjoy!

December 2, 2012 at 12:11 pm 1 comment

Gluten-free chocolate chip cookies

This recipe for chocolate chip cookies is adapted from one of my favourite cookbooks, Blue Eggs and Yellow Tomatoes, which I’ve referenced before for its awesome chocolate brownies recipe.

Chocolate Chip Cookies
Makes 24 to 36 cookies

1-1/2 cups brown sugar, lightly packed
1/3 cup white or cane sugar
1 cup unsalted butter (at room temperature)
2 eggs
2 teaspoons vanilla
3 cups gluten-free flour mix
1/2 teaspoon salt
1 teaspoon baking soda
1-1/2 cups chocolate chips (or chopped dark chocolate)
2 cups chopped walnuts

Pre-heat oven to 350F and grease two baking sheets or line with silicone mats / parchment paper.

Beat the butter and sugars together and then beat in eggs and vanilla. Stir in flour, salt, and baking soda and beat well, and then fold in chocolate and walnuts.

Drop the dough by two tablespoonfuls onto the cookie sheets about 2 inches apart (the cookies will spread out and flatten). Bake the cookies, switching the cookie sheets in the oven halfway through cooking, until they begin to turn golden brown at the edges and the tops appear dry, about 12 to 15 minutes. Don’t overcook if you want them to be chewy!

If you’re vegan or don’t eat dairy / eggs:

  • Replace the butter with the same amount of vegetable oil shortening plus two tablespoons of water.
  • Replace the eggs with two tablespoons of ground flaxseed meal mixed with six tablespoons of water. Stir the flaxseed meal and water together in a small bowl and let stand two to three minutes to thicken before adding it to the recipe.

October 23, 2012 at 11:36 am Leave a comment

Shortbread cookies

Shortbread cookies are a favourite in my family, and I think for everyone’s family. It’s especially true at this time of year as we celebrate the holiday season by making and indulging in all manner of yummy treats.

The recipe I use is my grandmothers’, as is the pretty china plate you see in the photo above. It’s as simple as recipes get. I’ve changed it slightly to fit with my tastes using all organic ingredients and substituting whole wheat pastry flour for the normal all-purpose flour. All-purpose gluten-free flour can also be substituted here. These are delicious with a steaming cup of tea.

1 cup butter, softened
1/2 cup brown sugar
2 cups of wholewheat pastry flour

Mix together ingredients in a mixer or by hand until they form a smooth dough. Roll into 1-inch balls and flatten with a glass or cookie press. Bake for 15 minutes or until golden in a 325F oven. Makes about 24 cookies.

December 17, 2009 at 10:49 pm Leave a comment

Delicious ginger cookies!


Ginger cookies are amazing. But good ones are hard to find. The best ones are soft and chewy with a bit of sugary crunch on the outside and lots of yummy ginger, cinnamon and nutmeg to spice them up. I’ve been trying out recipes to find the perfect ginger cookies and I think this is it! (more…)

January 2, 2009 at 12:04 am 5 comments

Flickr Photos

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