Category Archives: Cookies

Cookies

Chewy, Delicious Whole Wheat Oatmeal Raisin Cookies

Try these Chewy Whole Wheat Oatmeal Raisin Cookies for a healthier dessert treat! They use whole wheat flour instead of all-purpose flour and less butter than the traditional oatmeal raisin recipe for a healthier cookie you’ll feel good about eating.

Try these Chewy Whole Wheat Oatmeal Raisin Cookies for a healthier dessert treat! They use whole wheat flour instead of all-purpose flour and less butter than the traditional recipe for a healthier cookie you'll feel good about eating. ll Healthy Cookies, Healthy Cookie, Whole Wheat Cookie, Oatmeal Raisin Cookie ll www.littlechefbigappetite.com

I thought you might need a little pick-me-up this Thursday, so how about some cookies? As the title of this post says, these Whole Wheat Oatmeal Raisin Cookies are perfectly chewy and SO delish!

I spent last Friday night on a baking spree. I’d had a very long week at work and all I needed was to put away my phone and computer and just totally de-stress. Wine, Netflix, scented candles and bubble baths are all great, but this girl just wanted cookies.

So I hit the kitchen.

Try these Chewy Whole Wheat Oatmeal Raisin Cookies for a healthier dessert treat! They use whole wheat flour instead of all-purpose flour and less butter than the traditional recipe for a healthier cookie you'll feel good about eating. ll Healthy Cookies, Healthy Cookie, Whole Wheat Cookie, Oatmeal Raisin Cookie ll www.littlechefbigappetite.com

I was craving Oatmeal Raisin Cookies in particular, so I looked to my favorite cookbooks to find a recipe.

Of course, all traditional recipes use all-purpose flour, but I only keep whole grain flours in my pantry, so I knew some adapting was in order.

Try these Chewy Whole Wheat Oatmeal Raisin Cookies for a healthier dessert treat! They use whole wheat flour instead of all-purpose flour and less butter than the traditional recipe for a healthier cookie you'll feel good about eating. ll Healthy Cookies, Healthy Cookie, Whole Wheat Cookie, Oatmeal Raisin Cookie ll www.littlechefbigappetite.com

I used white whole wheat flour and lots and lots of oats, making these cookies fiber-PACKED. Plus, I reduced the amount of butter and sugar just enough to make them a little healthier, while ensuring that they’re still totally addicting.

I won’t lie to you and tell you that you can eat four of these babies as part of a nutritious breakfast. But they’re certainly cookies you can feel BETTER about eating.

Try these Chewy Whole Wheat Oatmeal Raisin Cookies for a healthier dessert treat! They use whole wheat flour instead of all-purpose flour and less butter than the traditional recipe for a healthier cookie you'll feel good about eating. ll Healthy Cookies, Healthy Cookie, Whole Wheat Cookie, Oatmeal Raisin Cookie ll www.littlechefbigappetite.com

Next time, I am going to double the dough and freeze half, so I can make these oatmeal raisin cookies whenever a craving strikes!

Enjoy, guys!

 

Whole Wheat Oatmeal Raisin Cookies
 
Prep time
Cook time
Total time
 
Serves: 20 cookies
Ingredients
  • ¾ cup white whole wheat flour
  • ¼ teaspoon cinnamon
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon nutmeg
  • 7 Tablespoons unsalted butter (7/8 a stick), softened
  • ½ cup light brown sugar, unpacked
  • ½ cup granulated sugar
  • 1 egg, room temperature
  • ½ teaspoon vanilla extract
  • 1.5 cups rolled oats
  • ¾ cup raisins
Instructions
  1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
  2. In a medium bowl whisk together the flour, cinnamon, baking powder, salt and nutmeg. Set aside.
  3. In a large bowl beat together the butter, brown sugar, and granulated sugar, until light and fluffy, 3-4 minutes. Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
  4. Slowly add in the flour mixture and stir to combine, about 30 seconds. Mix in the rolled oats and raisins, stirring to incorporate.
  5. Using wet hands, roll the mixture into 1.5 inch balls and place them on the lined baking sheets, spacing at least 1 inch apart. Flatten the cookies slightly with the palm of your hand. Bake for 14-15 minutes, until the bottoms begin to turn golden brown, but the insides are still soft.
  6. Remove from the oven and allow to cool for 2 minutes on the baking sheet. Use a rubber spatula to remove the cookies from the sheets and place onto wire racks to cool completely. Store in an airtight container.
 

Chewy, Delicious Whole Wheat Oatmeal Raisin Cookies l www.littlechefbigappetite.com

Cookies Gluten-Free

Dark Chocolate Meringue Cookies

These Dark Chocolate Meringue Cookies require no butter or flour. All you need is six ingredients to make these delicious chocolatey cookies!

Valentine’s Day is on Sunday! Travis and I rarely go out to eat on the actual day because we try to avoid the restaurant madness (and fixed-price menus!). So Travis and I have plans to go out on Saturday night instead, and then we’ll likely stay at home and cook together on Sunday night.

Dark Chocolate Meringue Cookies -- www.littlechefbigappetite.com

Every year I like to bake something for Valentine’s Day, but baking for Travis can be tricky because he only likes cookies (or chocolate-covered strawberriesand he only will eat cookies that are either gluten-free or made with whole wheat flour. I have a healthy, healthy guy on my hands, friends!

Travis was away this past weekend, so I spent some time in the kitchen experimenting with different recipes. Meringue cookies are gluten-free by nature, so I decided to make dark chocolate meringue cookies. Boy, did they turn out well!

Dark Chocolate Meringue Cookies -- www.littlechefbigappetite.com

Whether or not you have a special Valentine in your life, you have to try these cookies. All you need is six simple ingredients, all of which I already had in my pantry and fridge and I’m sure you do, too!

Dark Chocolate Meringue Cookies. Grain-Free and Dairy-Free ll www.littlechefbigappetite.com

One important piece of advice: don’t microwave the chocolate. The best way to melt chocolate for baking is with a double boiler.

If you don’t have one, they are incredibly easy to make at home using existing kitchen equipment.

Dark Chocolate Meringue Cookies -- www.littlechefbigappetite.com

Hope you guys love these delicious Dark Chocolate Meringue Cookies and happy (early) Valentine’s Day!

 

Dark Chocolate Meringue Cookies
 
Prep time
Cook time
Total time
 
Serves: 16-18 cookies
Ingredients
  • 2 egg whites
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon lemon juice
  • pinch salt
  • ⅓ cup sugar
  • 6 oz. 50-60% cacao dark chocolate, melted and cooled
  • ¼ cup dried cranberries, separated and not stuck together
Instructions
  1. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
  2. Use a hand mixer or stand mixer (fitted with a whisk) to beat the egg whites, vanilla, lemon juice and salt until foamy. Slowly add in the sugar and beat until stiff peaks form. Fold in the melted chocolate and cherries (Make sure none of the dried cherries are in clumps).
  3. Scrape the batter into a one gallon plastic bag. Cut a one half-inch hole in one corner of the bag. Pipe cookies into 2 inch rounds on the prepared baking sheets, leaving about 1 inch of space in between each cookie.
  4. Bake for 15 minutes, or until the outside of the cookies is set and dry. Allow to cool completely on the baking sheets, about 15 minutes. Use a spatula to remove the cookies from the baking sheet and store in an airtight container for up to 5 days.
 

Cookies Gluten-Free

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins

Is this the longest cookie name ever?

I really couldn’t shorten it – these cookies have ALL THE INGREDIENTS.

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

If you follow me on Instagram, you might have seen a few photos of these cookies over the weekend.

I hadn’t made a new cookie recipe in awhile, because I usually just stick to our two favorites: my amazing Whole Wheat Dark Chocolate Chips Cookies and these Gluten-Free Almond Butter Cookies.

But this weekend, Travis was begging for cookies (rare!, so I jumped on it) and I was feeling creative.

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

After a bit of experimenting in the kitchen, I came up with these bad boys. Like all LCBA recipes, I aimed to make these healthier than a traditional cookie by reducing the amount of butter and added sugar. But don’t worry – they still get plenty of flavor from the peanut butter and sweetness from the chocolate chips and raisins.

And a side note, I know you might be thinking, “Chocolate chips and raisins in the same cookie?”

Just trust me on this one, would’ya?

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

To guarantee these cookies are gluten-free, make sure your rolled oats are certified GF (some are not).

Next time, I may change these up a bit: dark chocolate or milk chocolate chips instead of semi-sweet or golden raisins in place of regular.

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

Serve these cookies with a cold glass of milk and happy dunking, friends!

 

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins
 
Prep time
Cook time
Total time
 
Serves: 2 dozen
Ingredients
  • ¼ cup (1/2 stick) unsalted butter, melted
  • ½ cup natural peanut butter (smooth or crunchy)
  • ½ cup packed brown sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ teaspoon cinnamon
  • ½ teaspoon baking soda
  • 1.5 cups gluten-free rolled oats
  • ⅓ cup + 1 Tablespoon semi-sweet chocolate chips
  • ¼ cup raisins
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl combine the butter, peanut butter and brown sugar. Beat until creamy. Add the egg, vanilla, cinnamon, and baking soda. Mix well.
  3. Stir in the rolled oats, chocolate chips and raisins.
  4. Drop by the teaspoon onto the lined baking sheet, placing the cookies about 1.5 inches apart. Bake for 10 minutes, until the edges begin to brown. Remove from the oven and allow to cool on the baking sheet for 1 minute. Use a spatula to remove the cookies from the sheet and place on a wire cooling rack to cool completely.
Notes
* Cookies are best eaten the same day.
 

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins ll www.littlechefbigappetite.com

Bread and Muffins Cookies Tips and Tricks

6 Tips for Perfect Whole Grain Baking

I try to bake with whole grain flours as much as possible. We all know that whole grains are much healthier than simple white flour, but do you know why? It’s because whole wheat flour has almost four times more fiber than all-purpose flour and provides more potassium, magnesium and zinc. However, if you’ve baked with whole wheat flour before, you know that it can be tricky and it is not always as simple as substituting whole wheat flour for white in every recipe.

Over the last eight years or so, I have slowly swapped out all the white flour in my kitchen for whole grain flours and I’ve learned a lot along the way. Today I want to share with you some my best whole grain baking tips to help you transition to healthier, heartier baking.

 

Simple Tips for Whole Grain Baking

 

1. Start Gradually

If you’re new to baking with whole grains, don’t expect to be able to substitute all whole wheat flour for all-purpose and like the end result. Start by gradually substituting 1/3 of the flour in the recipe for whole wheat. Your family won’t taste the difference and you’ll boost the nutritional content of whatever you’re making. With time you’ll be able to swap out all the white flour for whole grains and you won’t want to go back!

Whole Grain Baking Tips That Will Take Your Baking to the Next Level

 

2. It’s not always one to one.

If you are trying to substitute whole wheat flour in a recipe that calls for all-purpose, a good rule of thumb is to use only 3/4 cup whole wheat for 1 cup all-purpose. This is because whole wheat flours are denser and true baking is a science based on weights.

Whole Grain Baking Tips That Will Take Your Baking to the Next Level

 

3. Sometimes you need more liquid.

When baking cupcakes, muffins and cakes with whole wheat flour, you will likely need more liquid. Try adding an additional tablespoon or two more of wet ingredients (oil, butter, applesauce, etc.) to your batter.

Whole Grain Baking Tips That Will Take Your Baking to the Next Level

 

4. Whole Wheat flours expire more quickly than all-purpose.

Check your package’s expiration date and try to use the flour within three months of opening. I’m not messing around with this one. The smell and taste of rancid flour is awful. Trust me.

Whole Grain Baking Tips That Will Take Your Baking to the Next Level

 

5. Find the right flour.

There are so many brands and varieties of whole grain flours out there. I find that while regular whole wheat may work well for one recipe, it can yield dry, bland results in another. There are so many varieties of flour: whole wheat, white whole wheat, whole wheat pastry flour, oat flour, and so on. It can get confusing! My favorite is whole-wheat pastry flour. It’s lower in protein and milled from a softer wheat—yielding more tender results than regular whole-wheat. I also love white whole wheat flour because the flavor is milder, making it most similar to white flour. BUT, it has the same nutritional value as regular whole wheat flour. Win, win!

My go-to brands are King Arthur Flour and Bob’s Red Mill and I truly believe that higher quality flour yields a better baked good.

Whole Grain Baking Tips That Will Take Your Baking to the Next Level

6. Follow a recipe.

If you’re new to baking with whole wheat flour, follow a recipe! Chances are the end product will be much better than if you just played around on your own the first time. Check out some great examples below!

Whole Grain Baking Tips That Will Take Your Baking to the Next Level

I asked some of my blogger buddies to share their favorite whole grain recipes with you guys. Some of these use a mix of different flours and others are 100% whole wheat.

Blueberry Banana Marscapone Coffee Cake from Jenna Braddock

Vegan Jacoma Almond Fudge Cookies from Chelsea’s Healthy Kitchen

No Bake Banana Nut Protein Bars from Healthy Helper Blog

Mini Snickerdoodle Biscotti from Barr and Table

 

More from Little Chef Big Appetite:

Whole Wheat Apple Honey Muffins

Whole Wheat Dark Chocolate Chip Cookies

Whole Wheat Bagels

 

What about you? Do you have any other whole grain baking tips? Share them in the comments below! 

 

Cookies

Oatmeal Cookies with Cranberries, Pistachios, and White Chocolate

As promised, I am popping in today to share one of the recipes from my cookie baking extravaganza last weekend.

Oatmeal Cookies with Cranberries, Pistachios, and White Chocolate Recipe - Little Chef Big Appetite

Now, I can’t take full credit for these delicious cookies because Kelly was truly the mastermind behind them. But with her permission, I get to share these bites of sugary heaven with you.

Oatmeal Cookies with Cranberries, Pistachios, and White Chocolate Recipe - Little Chef Big Appetite

My favorite part about these cookies is the texture. They are crispy on the outside but soft on the inside, and the oats and nuts give each cookie that perfect crunch. Every cookie in this large batch is jam-packed with so many different flavors: oats, brown sugar, cranberries, pistachios, and white chocolate, so you never have to go digging for the “best” cookie, because they’re all so darn good!

Oatmeal Cookies

Bake these oatmeal cookies for a holiday party this week. Odds are they’ll be gobbled up in no time!

 

Oatmeal Cookies with Cranberries, Pistachios, and White Chocolate
 
Prep time
Cook time
Total time
 
Serves: 4 Dozen
Ingredients
  • 1 stick + 6 Tablespoons (14 Tablespoons) unsalted butter, softened
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 eggs, room temperature
  • 1.5 teaspoons vanilla extract
  • 1.5 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups rolled oats
  • 1 cup dried cranberries
  • ½ unsalted shelled pistachios
  • ½ cup white chocolate chips
Instructions
  1. Heat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy. Add in the eggs and vanilla extract and beat well. In a separate bowl, combine the whole wheat pastry flour, baking soda, cinnamon, salt, and oats and mix.
  3. Slowly sift the flour mixture into wet mixture and stir. Fold in the dried cranberries, pistachios, and white chocolate chips. Mix well. Drop the dough by rounded tablespoonfuls on the parchment-lined baking sheets. Bake for 8 minutes or until the edges begin to brown slightly. Cool for 1 minute on the baking sheets and remove the cookies to wire racks to cool completely. Store cookies in an airtight container.
 

Cookies Gluten-Free

Almond Flour Tea Cookies

You won’t be able to resist dunking these delicious, gluten-free Almond Flour Tea Cookies into a hot mug of tea. They’re so easy to make and require no butter or oil.

There is something about hot tea and warm cookies that makes me feel all warm and cozy inside… like I want to curl up in my PJs and not leave my couch for hours.

Well, except to get more cookies that is.

You won't be able to resist dunking these delicious, gluten-free Almond Flour Tea Cookies into a hot mug of tea. They're so easy to make and require no butter or oil. // www.littlechefbigappetite.com

And these Almond Flour Tea Cookies are guilt free! Made from almond flour and with no butter or oils to speak of, you can just keep dunkin’ and munchin’.

You won't be able to resist dunking these delicious, gluten-free Almond Flour Tea Cookies into a hot mug of tea. They're so easy to make and require no butter or oil. // www.littlechefbigappetite.com

These tea cookies have a hint of cinnamon that makes them perfect for the holidays, too!

Roll out the dough and use holiday-themed cookie cutters to make these extra festive and cute.

You won't be able to resist dunking these delicious, gluten-free Almond Flour Tea Cookies into a hot mug of tea. They're so easy to make and require no butter or oil. // www.littlechefbigappetite.com

And who can say no to a super-light thin layer of glaze (again, no butter or oil!)?

Not me! I’ll take all of them, please.

You won't be able to resist dunking these delicious, gluten-free Almond Flour Tea Cookies into a hot mug of tea. They're so easy to make and require no butter or oil. // www.littlechefbigappetite.com

Serve these almond flour tea cookies with hot tea or coffee. Just dunk and enjoy.

P.S. These cookies stay VERY well, so if you’re planning on any homemade holiday gifts this year, these would be perfect (even to ship!).

 

Almond Flour Tea Cookies
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
Cookies:
  • 3 cups Almond Flour
  • 1 cup powdered sugar
  • 1 Tablespoon plus ½ teaspoon ground cinnamon
  • scant ¼ teaspoon salt
  • 1 Tablespoon raw natural honey
  • 1 egg white
Glaze:
  • 1 cup powdered sugar
  • 1 egg white
  • 1 teaspoon lemon juice
Instructions
  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Mix all cookie ingredients in a bowl until the mixture is smooth. I recommend using your hands. If the mixture is dry and cracking, add about ½ Tablespoon of water and mix again until the dough comes together and is smooth.
  3. If using cookie cutters: dust a large piece of parchment paper with powdered sugar and roll the dough out until it is about ⅓ inch thick. Use cookie cutters to cut the cookies into a desired shape and place the cookies on the baking sheet leaving about ½ inch of space in between each cookie.
  4. Without cookie cutters: Use a tablespoon to scoop balls of dough. Roll in your hands to form a smooth ball. Place on the baking sheet leaving about ½ inch of space in between each cookie. Flatten the balls with your palm.
  5. Bake the cookies for 12 minutes and then remove and cool completely on wire racks.
  6. To make the glaze, mix the three ingredients in a bowl. The glaze will be thick. When the cookies are completely cool, take a butter knife and spread a thin layer of glaze on each cookie. Let the cookies rest until the glaze is completely dry. Store the cookies in an airtight container.
 

 

Cookies

Sweet Potato Cookies with Raisins and Coconut

Try these delicious Sweet Potato Cookies with Raisins and Coconut for a healthy, clean fall dessert. They’re packed with healthy ingredients for a guilt-free cookie.

 

I really want you to trust me on this one.

Fall Sweet Potato Cookies Recipe - Little Chef Big Appetite

I am fully aware of how weird these cookies sound. I am telling you to put sweet potatoes into cookies. It’s completely bizarre. I get it. But hey, we’ve done weirder things before: put black beans in brownies. Avocados in our smoothies. (Ahem, maybe that is just me…)

Fall Sweet Potato Cookies Recipe - Little Chef Big Appetite

When I told Travis he was coming home to cookies made with sweet potatoes, he said, “Is this going to be like the time you made those terrible coconut things, but you tried convincing me they were good?”

Well, umm….hopefully not.

(At least he has such great faith in me…)

Fall Sweet Potato Cookies Recipe - Little Chef Big Appetite

Okay, I experiment. Sometimes things don’t work out. But these ones are GOOD. I sweaaaaaar.

And now after tasting them, Trav thinks so too!

Fall Sweet Potato Cookies Recipe - Little Chef Big Appetite

Why did I think to put sweet potatoes in my cookies? Well, I had all of these sweet potatoes on my counter that were begging to be used. I was going to bake them into muffins, only to realize that my muffin tin was nowhere to be found (moving problems).

Fall Sweet Potato Cookies Recipe - Little Chef Big Appetite

So out came little sweet potato cookies.

I think these taste like oatmeal raisin cookies. The sweet potato gives the cookies a softer texture but they are FULL of perfect fall flavor.

Fall Sweet Potato Cookies Recipe - Little Chef Big Appetite

I wolfed down three of these babies right out of the oven. In fact, I liked them SO much that as I continued taking pictures, the cookies just kept disappearing one by one. Oopsies!

Fall Sweet Potato Cookies Recipe - Little Chef Big Appetite

 

Fall Sweet Potato Cookies
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup rolled oats
  • ¼ cup whole wheat flour
  • 1 cup mashed sweet potato (from about one large sweet potato or 2 small) *
  • ⅓ cup packed light brown sugar
  • ¼ cup shredded coconut
  • ⅓ cup raisins
  • 1 teaspoon vanilla
  • ¼ stick unsalted butter, melted
  • ½ teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Put all ingredients in a large bowl and mix until thoroughly combined. Roll the dough into the size of golf balls and place on the baking sheet, leaving at least 1 inch of space between each ball. Using a large spoon, press down on each ball to flatten. Bake for 20 minutes. Remove from the oven and let cool on the baking sheet for 2 minutes. Then use a spatula to remove the cookies onto a wire rack to cool completely.
Notes
*To mash your sweet potatoes, poke a few holes into the top of the potato and put it in the microwave for about 5 minutes (more or less depending on the size of your sweet potato). Remove the sweet potato from the microwave (WARNING: It will be HOT!) and let cool for a few minutes. Slice it open and the sweet potato should be completely soft and fall away from the peel without any effort. Discard the peel. If you do not have a microwave, this can be done in the oven as well. Preheat the oven to 450 degrees F. Wrap the sweet potato in aluminum foil. Bake in the oven for 40-60 minutes depending on the size of the potato.
 

Cookies Gluten-Free

Gluten-Free Almond Butter Cookies

This Gluten-Free Almond Butter Cookies are so delicious and you’d never know that there is NO flour, oil, or butter in the recipe. You won’t be able to eat just one!

 

As a longtime peanut butter lover, this past summer I finally decided to branch out and try Almond Butter as a healthier alternative. While nothing could ever surpass Peanut Butter in my mind, I do have to admit that I’ve got a pretty serious soft spot for almond butter now.

Lately, I’ve been eating almond butter with everything: bananas, toast, smoothies, pancakes, you name it! But, I will only eat one kind — the “grind your own” from Whole Foods. It is delicious, perfect, and totally overpriced. But WHO CARES. It’s THAT good.

Gluten-Free Almond Butter Cookies Recipe - Little Chef Big Appetite

Now, I bring you Gluten Free Almond Butter Cookies. No flour. Nada. Just a whole lot of Almond Butter goodness.

Gluten-Free Almond Butter Cookies Recipe - Little Chef Big Appetite

And plenty of dark chocolate chips for good measure.

Gluten-Free Almond Butter Cookies Recipe - Little Chef Big Appetite

Oh, and did I mention there is no butter or oil? BOOYAH!

Gluten-Free Almond Butter Cookies Recipe - Little Chef Big Appetite

Healthy, nutty, chewy, chocolatey, yummy. You know you want to take a bite.

 

Gluten-Free Almond Butter Cookies
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup almond butter (I prefer the fresh stuff from Whole Foods, but any will do)
  • ½ cup packed light brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 Tablespoon agave nectar (honey or maple syrup are fine, too)
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • ½ cup slivered roasted almonds (optional)
  • ½ cup dark chocolate chips (or a good bar of dark chocolate, chopped)
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together the almond butter and brown sugar. Add the egg, baking soda, agave, vanilla, and salt and mix well. Then add the almonds and dark chocolate.
  3. Using a Tablespoon, scoop out small scoops of dough and roll in your hands to form a ball. Place the balls on the baking sheet, making sure to allow at least 1 in. of space between the cookies (they spread a lot in the oven). Bake 9-10 minutes until lightly browned. Remove from oven and let cool on the baking sheet for 2 minutes. Then, using a spatula, transfer the cookies to a wire rack to cool completely.

Cookies

Salted Whole Wheat Chocolate Chip Cookies

You’ll love these Sea Salt Whole Wheat Chocolate Chip Cookies just as much as the traditional recipe. They’re made with less butter and sugar, but equally as delicious!

You'll love these Sea Salt Whole Wheat Chocolate Chip Cookies. They're a healthier version of your favorite cookie, with less butter and sugar than the traditional recipe. Plus, they're made with whole wheat flour instead of white flour, a substitution you can feel good about! // www.littlechefbigappetite.com

I’ve been making these whole wheat chocolate chips cookies for years now, and every person who’s tried them, loves them! In fact, my dessert-hating husband, Travis, loves these cookies so much, that he requests them on a weekly basis.

You'll love these Sea Salt Whole Wheat Chocolate Chip Cookies. They're a healthier version of your favorite cookie, with less butter and sugar than the traditional recipe. Plus, they're made with whole wheat flour instead of white flour, a substitution you can feel good about! // www.littlechefbigappetite.com

Sea salt is the key to really winning people over with these cookies. That final touch makes all the difference, so make sure you don’t leave it out. (And coarse sea salt is the way to go!)

You'll love these Sea Salt Whole Wheat Chocolate Chip Cookies. They're a healthier version of your favorite cookie, with less butter and sugar than the traditional recipe. Plus, they're made with whole wheat flour instead of white flour, a substitution you can feel good about! // www.littlechefbigappetite.com

I love this recipe, because despite having less butter and sugar than the traditional chocolate chip cookie recipe, they’re just as delicious! Plus, a combination of whole wheat flour and oat flour makes them slightly more nutritious than your standard cookie, so there should be NO guilt involved.

 

You'll love these Sea Salt Whole Wheat Chocolate Chip Cookies. They're a healthier version of your favorite cookie, with less butter and sugar than the traditional recipe. Plus, they're made with whole wheat flour instead of white flour, a substitution you can feel good about! // www.littlechefbigappetite.com

I know you’re going to love these cookies as much as we do! Let me know in the comments below if you try them.

 

Salted Whole Wheat Dark Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Serves: 15-20 cookies
Ingredients
  • ½ cup (one stick) unsalted butter, melted
  • 1 cup brown sugar (unpacked) or coconut sugar*
  • 1 egg, room temperature
  • ½ teaspoon vanilla extract
  • 1¼ cup rolled oats, blended in a food processor or blender to a fine powder
  • 1 cup white whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup dark chocolate chips**
  • Coarse sea salt for sprinkling
Instructions
  1. Preheat your oven to 350F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl beat together the sugar and butter for about 3 minutes. Beat in the egg and the vanilla until well combined.
  3. In a medium bowl whisk together the blended oats, whole wheat flour, baking powder, salt, and baking soda. Gradually stir the dry ingredients into the wet ingredients until well incorporated. Fold in the chocolate chips.
  4. Scoop the dough into ⅛ cup sized balls and place on a baking sheet, leaving at least 2 inches between cookies. Sprinkle each cookie with a pinch of sea salt and bake for 8-10 minutes.
  5. Remove the cookies from the oven and let them rest on the baking sheet for 2 minutes. Then remove to a wire rack to cool completely.
Notes
* Coconut Sugar is a great unrefined substitute for brown sugar
** Semi-sweet chocolate chips will also work great.
 

Cookies

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies Recipe - Little Chef Big Appetite

I have a confession.

I just have to tell you.

I mean, if we’re going to be friends, then you probably should know…

I don’t really know how to put this, so away with it…

Peanut Butter Oatmeal Cookies Recipe - Little Chef Big Appetite

I have a disgusting, unhealthy, obsession with peanut butter. I’m talking spoon to jar, to mouth, to jar, to mouth, to jar…yeah you get the idea.

Shhh stop it. I know it’s gross. You’re cringing.

Unless you are a peanut butter-loving-freak like me. (If so, you rock)

Peanut Butter Oatmeal Cookies Recipe - Little Chef Big Appetite

But I am really trying to break this bad habit. I am. Except it gets REALLY hard when you dream up these insanely delicious little devils. I mean, I am talking two oaty-peanut buttery-mouthwatering cookies with a creamy MELTINYOURMOUTH  layer of peanut butter frosting in between.

Peanut Butter Oatmeal Cookies Recipe - Little Chef Big Appetite

WARNING: You will be tempted to lick the bowl. Do not. Because once you start, you won’t stop. And there will be no frosting left for your cookie sandwiches. Then you wouldn’t be very happy, now would you?

Peanut Butter Oatmeal Cookies Recipe - Little Chef Big Appetite

I dare you to eat just ONE of these incredible peanut butter oatmeal cookies!

 

Peanut Butter Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Ingredients
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup white sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup quick cooking oats (or ¾ cup old-fashioned oats)
  • 3 tablespoons butter (salted or unsalted), softened
  • 1 cup confectioners’ sugar
  • ½ cup smooth peanut butter
  • 2 1/2 tablespoons half and half (milk or heavy whipping cream work well, too)
Instructions
  1. In a large mixing bowl cream together the butter, ½ cup of peanut butter, white sugar, brown sugar, and vanilla.  Add the egg and beat until well combined.
  2. In another bowl, combine the flour, baking soda, baking powder, and salt.  Add the dry ingredients to the creamed mixture and stir.  Stir in the oats.
  3. Drop by teaspoons onto a greased cookie sheet (I lined mine with parchment paper, which made cleaning up a breeze). Using your fingertips, press the cookies down so that they are about ½ inch thick (the cookies will be sticky). Bake at 350 degrees for 10 minutes. Cool on a wire rack.
  4. While the cookies are baking making the filling. Cream 3 tablespoons of butter with the confectioners’ sugar, ½ cup peanut butter, and the half and half (or milk or cream). Spread a thin layer onto half of the cooled cookies and then top with the other half to form the cookie sandwiches.