VANILLA RASPBERRY ICE CREAM COOKIES
VANILLA RASPBERRY ICE CREAM COOKIES
Calories: 160kcal
Fat: 8.9g (5.9g S.Fat)
Carbs: 18.2g
Protein: 4g
Sugar: 11.3g
Sodium: 153mg
In a large mixing bowl, combine all the cookie ingredients. The dough should be extremely sticky. Drop the dough onto the prepared baking sheet, making a total of 12 cookies. Make them as thin as possible. Bake for 10 to 15 minutes, or until the top is golden. Remove the cookies from the baking sheet and allow them to cool completely before filling.
Make the vanilla ice cream according to the package directions, then top with fresh raspberries just before serving or freezing in a container. Allow to thaw for a few moments so it's easier to scoop.
To make the ice cream cookies, place one cookie on a plate, spoon some ice cream on top, then place another cookie on top and gently press together. Serve and enjoy!
OATMEAL RAISIN CHILI COOKIES
OATMEAL RAISIN CHILI COOKIES
Calories: 155kcal
Fat: 2.6g (0.3g S.Fat)
Carbs: 27.8g
Protein: 4.2g
Sugar: 10.4g
Sodium: 168mg
In a medium mixing bowl, combine the flour, baking soda, salt, and spices. Place aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, Sucanat, and vanilla on high speed for 2 minutes, or until smooth and light. Reduce the speed to low and blend in the soy milk, scraping down the sides of the bowl as needed (the mixture may separate and appear curdled at this point, which is okay). Mix in the dry ingredients gradually, just until combined. Mix in the oats and raisins just until combined.
Scoop 3 tbsp batter (I use a 1 1.2-ounce ice cream scoop) rolled into a 2-inch ball. Place the dough on one of the baking sheets that has been prepared and flatten it slightly with your palm (wet your palm first to prevent it from sticking). Place 6 discs of dough on each sheet, spacing them 3 inches apart, and bake for 18 to 22 minutes, rotating the sheets halfway through baking, or until the cookies are nicely browned but still soft on the inside. (If you like your cookies crunchy, bake them for 2 to 4 minutes longer.) Cool the cookies for 10 minutes on the baking sheet on a wire rack before transferring to the wire rack to cool completely.
SNOWBALL COOKIES
SNOWBALL COOKIES
Calories: 142kcal
Fat: 13.1g (1.9g S.Fat)
Carbs: 5.3g
Protein: 2.7g
Sugar: 0.3g
Sodium: 43mg
Beat the margarine with a stand or hand mixer until fluffy. Mix in the flour, 12 cup powdered sugar, vanilla, and salt until well combined. Mix in the chocolate chips. Scoop 1 rounded tbsp of dough at a time onto prepared baking sheets, leaving about 2 inches between scoops. Bake for 12 minutes, or until the edges are lightly golden. Remove from the oven and sift powdered sugar over the warm cookies. Allow to cool before dusting with powdered sugar again.
CHEWY GINGER MOLASSES COOKIES
CHEWY GINGER MOLASSES COOKIES
Calories: 83kcal
Fat: 2.8g (0.5g S.Fat)
Carbs: 14g
Protein: 0.8g
Sugar: 7.1g
Sodium: 72mg
Whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves in a medium mixing bowl. Place aside.
Using a stand or hand mixer, combine margarine, sugar, molasses, and water. Slowly incorporate the flour mixture. Scoop 1 rounded tbsp of dough at a time and roll the domed portion of each scoop in sugar. Bake for 10 to 12 minutes, depending on the size, on the prepared baking sheets. Allow to cool on the pan.
BLACK-AND-WHITE COOKIES
BLACK-AND-WHITE COOKIES
Calories: 515kcal
Fat: 11.6g (1g S.Fat)
Carbs: 100.5g
Protein: 4.4g
Sugar: 67.2g
Sodium: 83mg
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together the oil, non-dairy milk, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. The batter will be fairly thick.
Scoop 14 cup batter at a time onto prepared baking sheets, leaving about 3 inches between scoops. Bake for 9 to 12 minutes, or until the edges are golden. Allow to cool on the pan.
To make the icing: In a medium mixing bowl, combine powdered sugar, 7 tbsp non-dairy milk, and vanilla extract until smooth. 1 cup of the icing mixture should be transferred to a separate small bowl and whisked in cocoa and the remaining 1 tbsp non-dairy milk.
To assemble the cookies: Spread a thin layer of white icing over the entire bottom side of each cookie with a small offset spatula or knife. Refrigerate for 10 to 15 minutes, or until completely set. On top of the white icing, spread a thin layer of chocolate icing over half of each cookie. Allow to cool to room temperature before serving.
ANIMAL COOKIES
ANIMAL COOKIES
Calories: 376kcal
Fat: 9.4g (1.2g S.Fat)
Carbs: 58.7g
Protein: 13.5g
Sugar: 4.5g
Sodium: 66mg
Combine the flour, sugar, and baking soda in a food processor. 1 tbsp margarine, 1 tbsp water, and vanilla extract Pulse until the mixture is soft and doughy. If necessary, add 1 tbsp more water.
Place half of the dough between two large sheets of floured parchment paper, working with half at a time. Roll out the dough until it is 14 inch thick. Peel off the top sheet of parchment paper gently. Cut out as many shapes as you can with a 1-inch cookie cutter. You can use any leftover scraps to roll and cut more cookies.
Place the shapes 12 inch apart on the prepared baking sheets. Bake for 8 to 10 minutes, or until the edges are lightly golden. Allow to cool on the pan.
To decorate the cookies: Place the cookies on a wire rack and generously ice them, allowing excess icing to drip down the sides. Sprinkle with sprinkles right away. Allow the icing on the cookies to set before serving.
PEANUT BUTTER COOKIES
PEANUT BUTTER COOKIES
Calories: 154kcal
Fat: 7.2g (1.3g S.Fat)
Carbs: 19.6g
Protein: 3.1g
Sugar: 7g
Sodium: 176mg
For the filling: Combine all ingredients in a large mixing bowl and place in a prepared pan.
For the polenta topping: In a large mixing bowl, combine the polenta, baking powder, salt, flour, and sugar. Whisk in the melted margarine and soy milk until well combined. Avoid overmixing. Spread the batter over the berries; don't worry if it doesn't completely cover them.
Sprinkle sugar over the top of the pan in an even layer. Bake for 40 to 45 minutes, or until the polenta is golden and the mixture bubbles around the edges. Allow to cool for about 15 minutes after removing from the oven. Serve with vanilla gelato or whipped coconut cream.
Cookie dough can be made ahead of time and refrigerated or frozen for up to a week.
COOKIES, CREAM AND SHORTBREAD CUPCAKES
COOKIES, CREAM AND SHORTBREAD CUPCAKES
Calories: 170kcal
Fat: 11g (2.6g S.Fat)
Carbs: 15.4g
Protein: 4.5g
Sugar: 9.6g
Sodium: 206mg
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
To make the cream, combine the shortbread, margarine cream, and vanilla extract in a food processor or blender. Mix until the cream is smooth.
Top each cupcake with cream and chocolate shortbread.
FLORENTINE BAR COOKIES
FLORENTINE BAR COOKIES
Calories: 172kcal
Fat: 10.8g (2.4g S.Fat)
Carbs: 17.2g
Protein: 2.7g
Sugar: 9.8g
Sodium: 92mg
Preheat the oven to 180°C/350°F. Grease a 9 x 13-inch baking pan well.
Spread the filling evenly over the partially baked crust, then return to the oven for 18 to 20 minutes, or until the almonds are golden. As it cools, the topping will harden. Allow to completely cool before cutting into small squares.
Refrigerate the bars until the chocolate coating has set.
CHOCOLATE CHIP COOKIES
CHOCOLATE CHIP COOKIES
Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
Using a stand or hand mixer, cream together the margarine, brown sugar, sugar, water, and vanilla extract until smooth. Slowly incorporate the flour mixture. Add the chocolate chips and pecans after the flour mixture has been thoroughly combined. Scoop 1 rounded tbsp of dough at a time onto prepared baking sheets, leaving about 2 inches between scoops. Bake for 10–12 minutes, or until the edges are golden brown. Allow to cool on the pan before serving.
BEACH COOKIES
BEACH COOKIES
Calories: 249kcal
Fat: 7.4g (1.1g S.Fat)
Carbs: 40.7g
Protein: 4.7g
Sugar: 7.6g
Sodium: 104mg
Fill a 9-x-13-inch baking pan with the melted margarine. Tilt the pan to swirl the margarine around until the entire bottom is coated. Crumble the crumbs evenly into the pan until the bottom is evenly coated. Gently pat down.
In a medium mixing bowl, combine the coconut milk, agave, vanilla, salt, and cornstarch. Drizzle this mixture over the crumb layer evenly. Layer the shredded coconut in the pan, followed by the chocolate chips and walnuts. Gently pat the chocolate chips into the cookie with the palm of your hand.
Bake for 25–30 minutes, or until the center appears thick and slightly bubbly, with lightly browned edges. Allow to cool before refrigerating for 8 hours or overnight. Cut into small squares with a sharp knife.
GINGERBREAD COOKIES
GINGERBREAD COOKIES
Calories: 120kcal
Fat: 9.6g (1.3g S.Fat)
Carbs: 12.5g
Protein: 10g
Sugar: 5.2g
Sodium: 113mg
In a large mixing bowl, whisk together the oat flour, rice flour, almond flour, arrowroot, baking soda, ground ginger, cinnamon, salt, nutmeg, and xanthan gum.
To the flax mixture, add the coconut oil, molasses, sugar, grated ginger, and vanilla extract. Mix until everything is well combined. Stir together the wet and dry ingredients until well combined. Refrigerate the dough for at least 30 minutes.
Preheat the oven to 350°F (180°C, or gas mark 4) when you're ready to bake. Two baking sheets should be lined with parchment paper or silicone baking mats. Take the dough out of the refrigerator.
To make the cinnamon sugar: In a shallow bowl, combine the sugar and cinnamon.
Scoop out a tablespoon of dough and shape it into a ball. Roll the ball in the cinnamon-sugar mixture, then place it on the baking sheet that has been prepared. Rep with the rest of the dough, spacing the balls about 2 inches apart. Flatten each cookie with a fork and make a crisscross pattern on top. Bake the cookies for 10 to 12 minutes, or until they are spread out and firm around the edges. Allow the cookies to cool for a few minutes on the pan before transferring them to a cooling rack. Allow to cool completely before serving. (As they cool, they will firm up even more.) Store at room temperature in an airtight container for up to 4 days.
PEANUT BUTTER OATMEAL COOKIES
PEANUT BUTTER OATMEAL COOKIES
Calories: 107kcal
Fat: 6.3g (2g S.Fat)
Carbs: 10.5g
Protein: 2.7g
Sugar: 4g
Sodium: 99mg
In a large mixing bowl, combine the flour, oats, baking soda, cinnamon, salt, xanthan gum (if using), and nutmeg until well combined.
Combine the peanut butter, maple syrup, applesauce, coconut oil, coconut sugar (if using), and vanilla in a medium mixing bowl. Stir everything together until it's smooth.
Stir together the wet and dry ingredients until well combined. If you're using add-ins, make sure to fold them in.
Scoop a heaping tablespoon of dough from the bowl, roll it into a perfect ball in your hands, and place it on the baking sheet. Repeat with the rest of the dough, spacing the balls 1 1/2 inches apart. Flatten each ball slightly with your fingers.
Bake for 10 to 12 minutes, or until the bottom is firm and slightly golden. Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a cooling rack. Allow to cool completely before serving. The cookies will keep for 3 to 4 days in an airtight container (in the fridge if the weather is warm).
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