Happy to Cooking: COOKIES

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Sugar Cookie Truffles

It’s the season for sugar cookies! What’s better than sugar cookies? Sugar cookies coated with chocolate and sprinkles to make truffles. These truffles are so fun and easy to make. The best part, you can use festive sprinkles to make these be dressed up for any holiday or occasion.

I happened to dress mine up for a GENDER REVEAL!

If you’ve been following along, you know that we are currently expecting baby #4. We have 3 beautiful girls already. And seeing as how we are not the type of people to wait until we have the baby, we found out at our last doctor’s appointment what we are having.

So are you ready?!?! Drum roll please!

INGREDIENTS

Sugar Cookie Dough of choice (I used a Betty Crocker Mix) + required ingredients
Food coloring of choice (I used Wilton Royal Blue)
4 ounces of cream cheese softened
1 12 ounce bag of white chocolate chips
sprinkles

INSTRUCTIONS

Prepare the sugar cookies according to directions. Add in the food coloring and thoroughly mix in, so the color is evenly distributed.
Bake the sugar cookies according to directions. Allow to cool.
Once sugar cookies are cooled, crumble up into mixing bowl, add in the softened cream cheese. Mix over low speed until fully combined, will be slightly sticky.
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for full instruction please see: houseofyumm.com

SMALL BATCH PEANUT BUTTER COOKIES

Before Josh and I got married I lived in an apartment by myself for a year or so. It was definitely a learning experience because I had to get used to cooking for one person, sometimes two people if Josh came by my apartment after work to eat dinner with me. It was also during that time that I was planning and preparing for a wedding. And of course, wedding dress fittings (one thing I do not miss AT ALL).

I know I’ve said it before, but these small batch chocolate cookies are one of my favorite recipes to make when I’m craving a cookie! I’ve been a little peanut butter crazy lately, so I felt like it was time to start working on a peanut butter version.

Now, I know it’s January and we’re all trying to eat a little better. But sometimes when you’re craving a cookie, you just need a cookie.

So I got to work creating a peanut butter cookie recipe that was soft, full of peanut butter flavor, and only make a few cookies. This recipe is it! It’s an easy recipe that only requires one bowl. Once you mix up the cookie dough, you can scoop out the dough onto the baking sheet and pop them in the oven. With this recipe there’s also no need to chill the dough, which means these cookies come together pretty quickly.

Ingredients

3 tablespoons creamy peanut butter
2 tablespoons unsalted butter softened
3 tablespoons brown sugar
1 tablespoon granulated sugar
1 egg yolk
1/4 teaspoon vanilla extract
1/4 cup plus 2 tablespoons all-purpose flour (spooned & leveled)
1/4 teaspoon baking soda
tiny pinch of salt optional

Instructions

Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium sized bowl using an electric mixer, beat the peanut butter and butter until smooth. Add in the brown sugar and granulated sugar and mix until fully combined. Add in the egg yolk and vanilla and mix until well combined.
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for full instruction please see : www.livewellbakeoften.com

GLUTEN FREE ALMOND BUTTER COOKIES (PALEO, VEGAN)

Looking for a deliciously healthy recipe for gluten free almond butter cookies? Try this six ingredient, super easy flourless recipe which is also egg-free (vegan) and paleo friendly. These gluten free almond butter cookies contain no butter or oil, are refined sugar free, and can be whipped up in minutes! These gluten free almond butter cookies are perfect for a healthier dessert or snack!

This almond butter cookies recipe was sparked by a discussion with my husband about my dislike of peanut butter cookies. Growing up, there were always peanut butter cookies sitting out in the kitchen. It’s likely that I consumed so many as a kid, that I met my lifetime quota of them! Sorry if that seems egregious, but I am really quite happy never eating another peanut butter cookie again. To me, it’s like peanut butter overload, with extra peanuts. Why don’t they have chocolate? Who knows. My absolute favorite snack is an apple with almond butter, so I decided to try making gluten free almond butter cookies that are paleo, vegan, and flourless, with chocolate chips. The result? Absolutely delicious!

Many gluten free almond butter cookie recipes I encountered were loaded with sugar. Seriously, a one to one ratio of nut butter to sugar. As a health-conscious individual, that’s wayyyyyy too much sugar for me. So I tried to see how little I could get away with adding. Since this recipe is also egg-free, it’s completely safe to test the batter before baking. My husband tends to lick the bowl anyway, so I might as well make it safe for him to do so.

Ingredients

1 cup almond butter (sub any nut butter or sunflower butter)
1/4 cup unsweetened applesauce
6 tbsp coconut sugar or Ethrytol for sugar-free
1 tsp baking soda
1 tsp vanilla extract
1/2 cup dairy-free dark chocolate chips

Instructions

Preheat oven to 350º. Line 1 cookie sheet with parchment paper.
Combine first 5 ingredients in a medium size bowl and stir to combine.
Fold in chocolate chips.
Use a tablespoon size cookie scoop to scoop out the dough, placing 12 cookies on each sheet (4 rows of 3).
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for full recipes please see : refreshingbytes.com

Double Almond Paleo Protein Cookies

As a Nuzest affiliate, I may receive a small commission if you make a purchase using one of the links below. The price of the item stays the same and any money I make goes to supporting this blog. Thank you for supporting Hungry by Nature and the brands that make it possible!

You guysssssssssss. Oh. My. Goodness. I had the BEST weekend. How was yours?!

I went up to Milwaukee for a wedding and drove around Marquette’s campus (p.s. it’s SO different than 5 years ago), caught up with a bunch of college friends who I haven’t seen in over a year (!!), brunched – hard, and also did some shopping at Under Armour on the way (<— I seriously have an unhealthy UA addiction).

What did you do? Tell me! Have you had a chance to fill out my reader survey yet?! It will only take you 3 minutes and your answers will help me provide you with better recipes and content throughout the rest of the year! And it would mean so much to me. Click HERE for the survey.

Ingredients

3 Tablespoons ghee
⅓ cup coconut sugar
1 egg
3 Tablespoons almond butter
1 teaspoon vanilla
1 cup almond flour
¼ cup Nuzest Clean Lean Protein - Just Natural
½ teaspoon baking soda
¼ cup diary free chocolate chips

Instructions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silpat liner.
In a medium bowl, melt ghee and allow it to come to room temperature. Add coconut sugar and whisk until well combined.
Add egg, almond butter, and vanilla. Whisk until completely incorporated.
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for full recipes please see : hungrybynature.com

PALEO MAGIC COOKIE BARS {VEGAN}

M M M Magic, Magic, Magic

I got the magic in meeeeeeeee.

NAME THAT SONG. If you guessed “Magic,” welllll, you get an EXTRA Paleo Magic Cookie Bar. GO YOU.

But fer realsies.

I don’t personally have the magic in me but, you guys, these paleo cookie bars? M to the A-G-I-C is what you feel as your tongue tastes the crunchy crusty-goodness followed by the layer of crispety, toasted pecans then munches through that sweet, melty chocolate that I know your chocolate-ALL-the-things self will get REALLY excited over, THEN there’s flaky coconut andddd it all gets wrapped up in this crazy-good thick and creamy coconut milk and honey combination that sort of just makes your taste buds wonder what hit them.

Ingredients

1 Can Full-fat Coconut Milk Do NOT use low fat 14oz
1/2 Cup + 3 Tbsp Honey divided (Agave for Vegan version)
1/3 Cup Coconut oil at room temperature (should be the consistency of softened butter)
3/4 Cup Coconut flour Sifted (66g) *
Pinch of salt
2/3 Cup Almonds finely chopped (87g)
3/4 Cup Dark chocolate chips dairy-free for vegan option
1/2 Cup Unsweetened coconut flakes

Instructions

In a large pot, set over high heat, whisk together the can of coconut milk and 1/2 cup of Honey (or agave), reserving the remaining honey for later. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Then, turn the heat down to medium and and simmer for 20 minutes, stirring frequently, until the sauce reduced by about half.
Transfer the sauce to a large measuring cup to cool while you make the crust. Note: You should have about 1 1/4 cups of sauce left after cooking it.
Once you've made the sauce, heat your oven to 350 degrees and line an 8x8 inch pan with parchment paper, spraying the sides generously with coconut oil spray. Note: It helps to spray the bottom of the pan before putting in the parchment paper, to secure it.
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for full recipes please see : www.foodfaithfitness.com

PUMPKIN CHOCOLATE CHIP COOKIES {VEGAN}

Pumpkin may quite possibly be my favorite flavor on this planet. I look forward to fall when you can get all sorts of fresh winter squash and thankfully, pumpkin is one of those things you can get all year long in canned form.

These over sized Vegan Pumpkin Chocolate Chip Cookies are soft and chewy, almost cakelike in texture. I love these warm, right out of the oven, and the chips are still soft…yum. This has quite possibly become one of my most popular recipes to date!

I used an ice cream scoop and it made about 8 large cookies. You could, of course, make yours smaller or even bite-sized.

They remind me of one I used to love when I was young. They were a soft chocolate chip cookie made by Archway. I haven’t seen them in years, but the memory of them sticks with me. And so I decided to try them with pumpkin. Success!

Ingredients

1/2 C Canned Pumpkin Puree not pumpkin pie filling
1/2 C vegan Sugar
1/4 C Vegetable Oil
1 Tbl unsweetened Applesauce
1 C All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
Dash of Salt optional
1 tsp Cinnamon
1/8 tsp Cloves
1/8 tsp Ginger
1/8 tsp AllSpice
1/2 Tbl Vanilla
1 C vegan Semi-Sweet Chocolate Chips

Instructions

Preheat oven to 350 degrees.
Combine the pumpkin, sugar, oil, applesauce and vanilla in the bowl of an electric mixer.
In a separate bowl, combine all of the remaining ingredients, except chips.
Mix just to combine.
Fold in chocolate chips.
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for full recipes please see : theveglife.com

BEST FUDGY CHEWY CHOCOLATE BROWNIE COOKIES

I hope you guys like chocolate. If not, maybe you should be reading about these Double Lemon Glazed Cookies instead. Just making sure we are on the same page.

These intensely yummy chocolate chocolate chip cookies with walnuts are essentially chocolate brownies made in drop cookie form, hence the title Chocolate Brownie Cookies. They are thick, soft cookies and while you can totally leave the walnuts out if you want to, I never, ever do because I’m obsessed with walnuts in my brownies, and hence, my chewy brownie cookies!

I have been making these fudgy chocolate brownie cookies for years! They are one of my family’s favorite cookies and one of my go-to recipes for bake sales or sharing with friends. It’s one of those recipes that I always get asked about whenever I show up with a batch of these cookies at a social function like a reunion, church activity, or other gathering, so I figure it is high-time I share the recipe for these fun and delicious cookies here with you!

Ingredients

2/3 cup butter, softened
1 1/2 cups brown sugar
2 teaspoons vanilla
2 eggs
1 1/2 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chocolate chips
1/2 cup walnuts, coarsely chopped
Powdered sugar, for dusting

Instructions

Heat oven to 375 degrees. Line cookie sheets with parchment paper.
Cream butter and sugar until light, about 3 to 4 minutes. Add vanilla and eggs and mix well.
Combine the flour, cocoa, salt and soda and whisk, then add to the butter, sugar and eggs and stir to combine. Stir in chocolate chips and walnuts.
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for full recipes please see : houseofnasheats.com

VEGAN PUMPKIN COOKIES WITH MAPLE GLAZE

COOKIES Pumpkin VEGAN

These vegan pumpkin cookies were such a success I was actually shocked!

I had been trying ALL day to make some vegan pumpkin oatmeal cookies, but really could not get it right (will have to circle back to that one day!).

But I was determined to put together a winning recipe for pumpkin cookies and I was just not going to call it a day until I did!

And then it suddenly occurred to me, well why don’t I just try some straight up pumpkin cookies and forget the oatmeal part altogether?

And that’s when these happened. It was about 11pm by that time and I have never been so happy to succeed at a cookie!

INGREDIENTS
For the Pumpkin Cookies:

1/2 cup (112g) Vegan Butter
1/2 cup (100g) White Sugar
1/4 cup (50g) Brown Sugar
1 tsp Vanilla Extract
1/3 cup (75g) Pumpkin Purée (Canned or Fresh)
1 and 1/2 cups (190g) All Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
For the Maple Glaze:

1 cup (120g) Powdered Sugar
2 Tbsp Maple Syrup
2 Tbsp Soy Milk
1 tsp Vanilla Extract
INSTRUCTIONS

Add the vegan butter, white sugar and brown sugar to the bowl of a stand mixer and cream them together and then add in the vanilla and pumpkin purée.
Then add in the all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt and mix in by hand (don’t use the electric mixer for this part).
It will make a thick cookie dough that is a bit wet, a little too wet to roll with your hands.
Preheat the oven to 350°F (180°C).
Scoop the cookie dough in roughly 2 Tbsp sized scoops out onto a parchment lined baking tray, aiming for around 20 cookies. Flatten with a fork.
Bake for 15 minutes. When you remove them from the oven they will be very soft. Let them cool on the tray before moving them.
Prepare your maple glaze by mixing up the powdered sugar, maple syrup, soy milk and vanilla in a bowl.
When the cookies have cooled use a teaspoon to drizzle the maple glaze over the cookies.

For full intruction please see: ovingitvegan.com

PUMPKIN SPICE OATMEAL COOKIES RECIPE

COOKIES Pumpkin

Healthy pumpkin spice cookies with no sugar and made from oatmeal. Suitable for wheat-free, vegan, nut free and general healthy diets. Low in sugar and can be sweetened with applesauce.

This recipe takes a few minutes of prep work and the baking is virtually foolproof.

The perfect on the go breakfast for a cold autumn morning. Loaded with vitamins and minerals from bananas, pumpkin, turmeric, ginger and cinnamon. Adjust the spices to suit your tastes and top with your favourite frosting for more indulgence, see below for some frosting ideas.

INGREDIENTS
2 Bananas
1½ cups / 150g Oats
4 tbsp Cooked Pumpkin
½ tsp Cinnamon
¼ tsp Ginger
¼ tsp Five Spice
¼ tsp Turmeric
pinch of Black Pepper
METHOD

Preheat oven to 350F / 180C.
Grind the oats in a coffee grinder or small bullet blender.
Mash the bananas and pumpkin together.
Mix everything together to make your cookie dough.
Spoon on the cookie dough onto a non-stick surface.
Bake for about 20 mins until golden.
Eat straight away or they can be stored in the fridge for about 3 days.

For full intruction please see: www.nestandglow.com

NO-BAKE MINT CHIP COOKIES

No-Bake Mint Chip Cookies! Ice cream inspired with a cacao nib flecked mint cookie center and dark chocolate coating. Vegan, paleo, sugar-free option!

It’s summer. So any dessert we eat that isn’t ice cream should at least be inspired by ice cream, right? And if mint chip isn’t the most summery-est of all the ice creams, I don’t know what is.

These No-Bake Mint Chip Cookies are inspired by ice cream, my favorite when frozen like ice cream, really good on top of ice cream, a daily part of my life lately like ice cream…

But not ice cream. Because, you know, variety is important and all.

INGREDIENTS
2 cups (140g) unsweetened shredded coconut
1/2 cup (100g) coconut cream*
2 tbsp (40g) maple syrup (**see notes for sugar-free option)
1 tsp mint extract
1/2 tsp spirulina (I get mine from Thrive Market)
1/4 cup (30g) cacao nibs
1 cup (180g) chocolate chips, melted***
INSTRUCTIONS

In a food processor or blender, process the coconut until finely ground (but don’t go to long/high speed or it will turn into coconut butter).
Add the coconut cream, sweetener, mint extract, and spirulina. Process to form a sticky dough.
Add the cacao nibs, and blend briefly to mix them in.
Scoop out a heaping tablespoon of dough and shape into a cookie. Repeat until all the batter is used, you should get about 12 cookies. If it won’t stick together or is too soft to shape, chill for 10 minutes first.
Freeze for at least 15 minutes to harden.
Dip/coat in melted chocolate. Sprinkle with cacao nibs.
Refrigerate or freeze until firm. In the fridge the center will be soft like a peppermint patty, in the freezer it will be firm like a cookie.

Full for intruction please see: www.feastingonfruit.com

SOFT CRANBERRY SUGAR COOKIES

When I’m looking for ways to simplify in the kitchen, I often think about how my grandmothers used to cook. Neither of them would have been classified as amazing cooks, but they both had a few things they made really, really well.

Every time my Grandma Ealy came to visit during the holidays, she would bring a huge batch of her famous raisin sugar cookies, which managed to stay perfectly soft for days on end.

My Grams never failed to bake her thin, crisp sand tarts every year at Christmastime, and when we visited her house on Thanksgiving we could count on a pan of peas and mushrooms simmering on the stove and thick pieces of the family’s famous peanut butter fudge.

I know it’s not the healthiest ingredient in the world, but guess what — these are COOKIES! They’re not meant to be healthy. 😉 I learned from my grandma that if you want really soft cookies, Crisco is the way to go.

These cranberry cookies are not super decadent or overly sweet, but the sugar coating on the outside gives them a yummy little bit of crunch while keeping the inside really soft.

INGREDIENTS

10 oz. Craisins or other sweetened dried cranberry
1 1/2 cup sugar plus extra for rolling
1 cup Crisco
2 eggs
3 1/2 cup flour
1 tsp baking soda
1 tsp vanilla

INSTRUCTIONS

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Preheat oven to 350.
Combine Craisins and 1 cup of water in a saucepan and bring to a boil. Reduce to a simmer and cook until all of the liquid has been absorbed. Remove and let cool.
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for full instruction please see : www.goodinthesimple.com