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Monster Cookies – GF

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To say the family freaks out for these monster cookies would be an understatement.  I mean, what’s not to love about an ooey gooey, peanut buttery cookie that’s loaded with chocolate, nuts, raisins and coconut?  Holy moly!  I’m not going to lie, the hardest part for me is not eating the whole dang batch before the kids get home from school!!  ha ha  Geez, show some self control right?  Yea, and then I tell myself, well, they are gluten free and like sorta healthy right??  These yummies are literally just made with peanut butter, oats, some brown sugar, coconut oil, a couple eggs and some vanilla and a few other easy ingredients listed below.  You can load them up with whatever fun goodies suit your fancy or you can take the thinking part out of it and just do them exactly like we did.

Just combine the peanut butter, eggs, brown sugar, coconut oil and vanilla in a bowl using an electric mixer.  Then add in the oats, cinnamon, baking soda and salt and stir it all up.  Fold in the rest of the ingredients and get ready to scoop!

Line a baking sheet with parchment paper and use a cookie scooper (there’s got to be a fancier name for it) to scoop the mixture into even balls then top with a few more of the m&m’s.  (because, why not??) Bake the cookies for about 9-11 minutes keeping an eye on them so they don’t burn.  You want them to be a light golden color.  Then let them rest for 5 minutes.  Be strong!!  You can do it.  Don’t touch them yet.  It will be worth the wait!!  Store the leftovers in an airtight container.


Monster Cookies - GF
 
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Serves: 18-20
Ingredients
  • 1 C Skippy Natural peanut butter
  • ⅔ C packed dark brown sugar
  • 2 Tbsp coconut oil
  • 1 tsp vanilla
  • 2 large eggs
  • 1½ C GF rolled oats
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¼ C raisins
  • ¼ C dark chocolate chunks
  • ¼ C M&M’s + more for topping
  • ¼ C chopped walnuts
  • ¼ C unsweetened coconut flakes
Instructions
  1. Preheat oven to 350 degrees.
  2. Using an electric mixer, mix peanut butter, brown sugar, coconut oil, vanilla and eggs on high speed for 1 minute. Add oats, cinnamon, baking soda and salt and mix until combined. Stir in remaining ingredients with a rubber spatula.
  3. Line a large baking sheet with parchment paper. Use a cookie scooper to scoop out even size balls. Press 2-3 m&m’s on the top of each cookie.
  4. Bake 9-11 minutes until barely golden brown. Allow to cool for at least 5 minutes before transferring to a wire rack to finish cooling.
  5. Enjoy immediately, store remaining cookies in an airtight container.

NuttZo Blondie Bars

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Holy Nuttzo blondie bars!!  Have you ever tried Nuttzo??  This stuff is absolutely amazing!  We could be a smidge biased as we love peanut butter, almond butter, cashew butter, hazelnut butter…etc.  You get the point? Well, this stuff is all of those and then some. I mean, they even add in chia seeds, flax seeds, pumpkin seeds and some sea salt.  You want to try it yet?  Well, what if we told you that we took this beautiful jar of deliciousness and made it into a brownie, well, blondie? And, what if we also told you that they are gluten free and dairy free?  I know, right?  You are like, “what?”  Get outa here!  Yep, not a joke people.  It’s the real deal and I’ll share with you just how easy these yummy blondie bars are.

We buy our Nutzzo at Costco (because we are lucky enough that our’s carries it) but you can find it online as well as on their website directly.  You can go to their website and put in your zip code for a local store locator.  So. now that we got that out of the way, let’s whip it up real quick so you can get to eating this happy happy!

Preheat the oven to 450 real quick.  Line an 8×8 baking dish with parchment paper and set it aside.  In a medium bowl, mix together the Nutzzo, maple syrup, coconut oil, eggs and vanilla.  Then add the baking soda, salt and chocolate chips.

Transfer the mixture to the baking dish and top with some more chocolate chips.  Pop it into the oven for and bake for 20 minutes.  Once it’s all pretty and golden, remove from oven and allow to cool before cutting into squares.  Then share the love with the people!!


3.7 from 3 reviews
NuttZo Blondie Bars
 
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Serves: 16
Ingredients
  • 1 C NuttZo
  • ⅓ C pure maple syrup
  • 2 eggs
  • 2 tsp vanilla
  • 1 Tbsp coconut oil, melted
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • ½ C chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line a 8x8 inch square baking pan with parchment paper.
  2. In a medium bowl whisk together NuttZo, maple syrup, eggs, vanilla and coconut oil.
  3. Add baking soda, salt and ¼ C chocolate chips.
  4. Transfer to the pan and spread evenly. Top with remaining chocolate chips.
  5. Bake 20 minutes. Allow to cool before cutting into squares.

Cranberry, White Chocolate & Oatmeal Cookies

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Holiday cookie time is in full swing, we think that’s an awesome reason to get in the kitchen and start baking!  These oatmeal cookies made with coconut oil and filled with dried cranberries and white chocolate chips are not only festive Christmas colors (major bonus) but they are also ridiculously tasty (jackpot) and crazy addicting (not such a bonus). Baking with coconut oil instead of butter reduces unnecessary saturated fats from butter and the coconut oil adds a healthier blend of fatty acids.

Whip these cookies up and use a cookie scooper for even size cookies every time.  Line a cookie sheet with parchment paper and scoop away.

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How tasty do these cookies look?  I always save a little bit of the cookie dough for the hubs, it’s his favorite treat and if I forget to save a few spoonfuls I hear about it for days!

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If you have any cookie exchanges to go to or are in need of homemade gifts to bring to the neighbors or teachers, look no further.  These cookies will make everyone happy and win you some serious cookie points for sure!!

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Cranberry, White Chocolate & Oatmeal Cookies
 
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Serves: Makes Approx. 24 cookies
Ingredients
  • 1¼ C rolled oats
  • 1¼ C unbleached all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 tap cinnamon
  • ¾ C melted coconut oil
  • 1 C dark brown sugar, packed
  • 1 large egg
  • 1 Tbsp 0% greek yogurt
  • ½ C dried cranberries
  • ½ C white chocolate chips
Instructions
  1. Preheat oven to 350 degrees. In a medium bowl mix dry ingredients together (except brown sugar) and set aside.
  2. In a large bowl with an electric mixer, beat coconut oil and brown sugar. Add in egg, vanilla and yogurt, continue to beat until smooth. Slowly add dry ingredients until well incorporated. Add in dried cranberries and white chocolate chips until mixed together.
  3. Using a cookie scooper, drop cookie dough onto a parchment lined cookie sheet. Bake 9-11 minutes. Remove from oven, let cool for 2 minutes before transferring to a wire rack.

White Chocolate Macadamia Nut Cookies

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Holiday baking has been in full force over these last couple of weeks and we are still going with it.  We are switching gears from the traditional holiday cookies and baking up these white chocolate macadamia nut cookies.  I could give you a bunch of excuses as to why we are still baking, like they are for a party or something like that, but really it’s just because we still feel like eating cookies.  Is that so bad?

When you have a helper in the kitchen that’s this cute it’s hard to resist free child labor. White chocolate just so happens to be Sloane’s favorite. She may or may not have eaten half of the chocolate before they ever had the chance to hit the cookie batter.  Oh well, I can think of worst things for her…right?

Baking with coconut oil instead of butter is one of our favorite baking tricks.  Some baking recipes lend themselves better to coconut oil than others, especially these white chocolate macadamia nut cookies.  The coconut oil will give you a super moist cookie and it also adds a ton of rich coconutty (I know it’s not really a word but I’m using it anyways) flavor to the cookies.

Look how beautiful these cookies bake up, nice and perfectly golden brown.  Is your mouth watering yet?  It should be, if these cookie pictures don’t make you want to bake up some cookies for yourself then you definitely have a lot more will power than I do!  I guess that’s really not saying much because most food pictures make me want to get in the kitchen.  Good thing I’m a food blogger so at least I always have an excuse!!

Check out some of our other favorite cookies by clicking on the links below:

http://www.goodthymekitchen.com/oatmeal-cookies-with-chocolate-raisins-and-coconut/

http://www.goodthymekitchen.com/molasses-cookies/


White Chocolate Macadamia Nut Cookies
 
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Serves: 30
Ingredients
  • 2 C rolled oats
  • 1½ C flour
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 C dark brown sugar, packed
  • 1 C unrefined coconut oil, melted
  • 1 Tbsp 0% plain greek yogurt
  • 2 eggs
  • 2 tsp vanilla
  • ¾ C chopped macadamia nuts
  • 1 C white chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl add oats, flour, cinnamon, baking soda and salt and mix.
  3. In a seperate bowl add brown sugar, coconut oil and greek yogurt and mix on high speed with an electric mixer. Add eggs and vanilla and mix for an additional minute. Slowly add the dry ingredients to the wet with the mixer on low, mixing until combined. Fold in macadamia nuts and white chocolate chips.
  4. Line a large cookie sheet with parchment paper. Use a cookie scooper to scoop cookies onto the cookie sheet. Bake 8-10 minutes on center rack, make sure not to everbake. Cool for a couple of minutes before transfering to a wire rack to completely cool.

Peanut Butter Chocolate “Nice Cream” Sandwiches

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Ice cream made out of bananas?  Really?  Yes, it’s a thing and it’s awesome! If that isn’t enough smoosh two of our favorite flourless peanut butter chocolate chip cookies on each side and make it into a sandwich.  Because, why not?!

If you have never made ice cream out of frozen bananas, let’s just say you’ve been majorly missing out!  It literally requires one ingredient and a food processor or high speed blender.  Within minutes you have this ice cream…or “nice” cream.  From there you can enjoy it as is….which is amazing, or add vanilla or cacao powder or frozen strawberries or whatever floats your fancy.

For this batch we added a splash of vanilla and cacao powder to turn it into chocolate “nice” cream.  That was definitely a good decision on our part.  Just saying…

For these “nice” cream sandwiches you want to make the cookies in advanced, wait for them to cool to room temp and then pop them in the freezer so they at least get a little chilled.  If you try to put everything together with warm cookies you will have a drippy sloppy mess = no bueno.  So don’t do that!!

One you have your “nice” cream ready and your cookies chilled you are ready to assemble.  I happened to make these on a day that it was like 100 bizzilion degrees outside so they were melting fast.  That kinda explains why there is no picture of all of them made. Oh well, the trials and tribulations of a food blogger!! I have made them on a non 100 bizzilion degree day and they were much easier to assemble.

Once the sandwiches are put together pop them back into the freezer on a sheet pan like this until frozen. These are such a fun treat you can serve up as a dessert or even an after school snack…..or maybe even for breakfast.  I’ve never done that….who would do that??  Definitely not me.

Peanut Butter Chocolate "Nice Cream" Sandwiches (flourless)
 
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Serves: 8 sandwiches
Ingredients
For the PB Cookies:
  • 1 C peanut butter
  • 1 egg, beaten
  • ½ C dark brown sugar
  • ½ tsp vanilla
  • ¼ tsp dark chocolate chunks or chips
For the Nice Cream:
  • 5 frozen bananas
  • 4 Tbsp cacao powder
  • 1 tsp vanilla
Instructions
For the PB cookies:
  1. Preheat oven to 350. Add peanut butter, egg, brown sugar and vanilla together with a spatula until completely combined. Fold in chocolate chunks.
  2. Line a baking pan with parchment paper. Use a small size cookie scooper or teaspoon and place dough on parchment lined cookie sheet (approx 16 cookies for smaller cookies or 12 for larger cookies). Use the back of a fork to score the cookie and flatten them out a bit. You may need to dip the fork in water so it doesn't stick to the cookie dough. cook for 10 minutes, allow to cool completely on a wire rack.
  3. Place cooled cookies in the freeze for 30 mins - 1 hour.
For the Nice Cream
  1. Remove bananas from the freezer and let them sit out on the counter for 10-15 minutes.
  2. Place bananas in the food processor and process until the bananas turn into the same consistency as ice cream. Add vanilla and cacao powder - you can leave out the cacao powder if you desire. Turn food processor back on and mix until incorporated.
For the Nice Cream Sandwiches:
  1. Remove cookies from freezer and line half of the cookies with the bottom of the cookie facing up on a cookie sheet. Place enough of the nice cream on top of the cookie to fill the top about ½-1 inch high. Place another cookie on top to make a sandwich. Work quickly before the nice cream melts. Place sandwiches back in the freezer (keep them on the cookie sheet) until frozen.
  2. Serve immediately from freezer as a "healthier" version of an ice cream sandwich.

Chocolate Chocolate-Chip Meringue Cookies

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These simple meringue cookies are one of our favorite treats. They are light and airy and crispy and gooey and chocolatey all at the same time.  Sounds like the perfect combination, right?

Meringue cookies are made of primarily egg whites and powdered sugar.  The outside forms a light crunchy shell and the inside stays gooey and chocolatey.  As far as cookies go they are on the lighter side with only about 70 calories per cookie.  Now that’s a good excuse to have more than one if you ask me!

I’ve never claimed to be a master baker, these cookies should’ve been a bit more on the pillowy side, but I over-mixed the egg whites a bit.  Oh well, they still taste amazingly perfect in every way.  I actually prefer them this way because they are like little stuffed sandwiches.  Believe me, nobody was complaining that they weren’t puffy!

These cookies are a fun and healthier alternative to your typical chocolate chip cookie.  You are still getting your chocolate fix but missing out on the flour and butter.  I don’t know about you but when I need my chocolate fix I NEED my chocolate fix….like get out of my way because I really need it!!  These cookies satisfy that chocolate craving in every way which makes me a much nicer person to be around. Ha ha….kidding but not really kidding!

Give these chocolatey meringue cookies a try next time your sweet tooth is calling your name.  And remember, it’s probably best if you have at least two or more…especially if you make them on a day when you NEED your chocolate fix too!


Chocolate Chocolate-Chip Meringues
 
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Serves: 32 cookies
Ingredients
  • 5 egg whites
  • ½ tsp cream of tartar
  • ¼ tsp salt
  • 3 C powdered sugar
  • ½ C cocoa powder
  • ½ C mini chocolate chips
Instructions
  1. Preheat oven to 300 degrees. Using a stand mixer or hand mixer beat egg whites, cream of tartar and salt until soft peaks form. Add in powdered sugar and cocoa powder at a low speed. Fold in chocolate chips.
  2. Line 2 large cookie sheets with parchment paper. Fill a piping bag or large ziploc bag with meringue batter. If using a ziploc bag cut a ½ inch hole on one of the bottom ends of the bag. Pipe approximately 1 oz of merengue batter in the shape of a circle, continue until cookie sheets are filled.
  3. Bake 20-25 minutes until a crust forms on the top of the cookies. Remove from oven and cool completely on sheet pan. Remove from parchment and enjoy! Store in an dry airtight container.

Pumpkin Chocolate Chip Cookies with Maple Glaze

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Hello fluffy, puffy, pumpkin, chocolate, sweet deliciousness! These little morsels are gonna rock your world! We are totally jumping on the “all things pumpkin” right now but we kind of have to, right? I mean, it’s fall and fall just screams PUMPKIN!  We are all in and we are sure that you are going to thank us after you make these pumpkin chocolate chip cookies. The inspiration for these treats goes back many years. The original recipe was distributed by a friend after a holiday party because everyone (including me) was freaking out and just had to have it. Well, needless to say, they were loaded with a ton of butter, sugar and other overly indulgent ingredients so we gave them a GTK makeover. Our version was created to lighten them up a bit but to ensure we did not compromise the delicious flavor…which we happen to believe is a perfectly logical reason to eat more!! Right? Bring these to your next holiday party or event and you will be the star of the show!! Oh, and make extra because they will go fast!

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Stephanie Heymann Photography

The maple glaze is literally “the icing on the cake” (or cookie) here! This part takes this cookie to the next level. It’s really so easy to make and totally worth it!

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Stephanie Heymann Photography

Pumpkin Chocolate Chip Cookies with Maple Glaze
 
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Serves: 24
Ingredients
  • ¼ cup coconut oil
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup chocolate chips
For the Maple Glaze:
  • 3 tablespoons butter
  • 2 tablespoons unsweetened nut milk (almond or cashew)
  • ¾ cup brown sugar
  • ½ - ¾ cup powdered sugar (depending on consistency when mixing)
Instructions
  1. Pre heat oven to 375 °
  2. In a large mixing bowl, combine the coconut oil, sugar, egg, vanilla and pumpkin puree using either a large whisk or mixer
  3. In another bowl, combine flour, baking powder, baking soda, cinnamon and salt
  4. Slowly add dry mixture into wet mixture until well combined
  5. Fold in chocolate chips
  6. Drop onto ungreased cookie sheet and bake for 8-9 minutes
For the Maple Glaze:
  1. In a medium saucepan, combine butter, nut milk and brown sugar
  2. Bring to a boil for 2 minutes, then remove from heat
  3. Using whisk, mix in powdered sugar until a light caramel color and lumps are gone
  4. Use a spoon to drizzle maple mixture over cookies

Flourless Peanut Butter M&M Cookies

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If you are a peanut butter fanatic, these are the cookies for you. They are rich and ridiculously moist – sorry to use the “M” word but it’s necessary when describing these cookies! The best part is that they can be in your mouth in 15 minutes flat.  Only 4 basic ingredients go into these cookies with 1 optional but really (NOT optional) ingredient..the m&m’s or dark chocolate chunks.  We say they are optional but who are we kidding? Just do yourself a favor and throw the m&m’s in too. If you are gluten free these cookies should be an absolute staple in your life.  Oh and by the way, you might as well double the recipe because we guarantee they won’t last long!

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Flourless Peanut Butter M&M Cookies
 
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Serves: Makes 12 cookies
Ingredients
  • 1 C peanut butter (We use Skippy natural for this recipe)
  • 1 egg, beaten
  • ½ C dark brown sugar, packed
  • ½ tsp vanilla
  • ¼ C mini m&m's or dark chocolate chunks (optional)
Instructions
  1. Preheat oven to 350. Add peanut butter, egg, brown sugar and vanilla together, mixing thoroughly. Either fold in m&m's or top with m&m's. Using a cookie scooper, drop cookies onto a parchment lined baking sheet. Use the back of a fork (may need dip fork in water so it doesn't stick to the cookie dough) to score and slightly flatten cookies. Top with m&m's if they weren't folded into the dough. Cook for 10 minutes, let cool for 2-3 minutes before transferring to a wire rack to finish cooling.

Oatmeal Cookies with Chocolate, Raisins and Coconut

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I think since we added raisins, coconut oil and Greek yogurt to these cookies then they should be deemed as healthy, right? I know it’s a little bit of a stretch but hey, sometimes a girl just needs have a cookie, or 4….I mean I’ve never done that, I’ve just heard of people that have done that.

In the grand scheme of cookies these are A LOT healthier than most and they are D to the Lish. You can see that I had a little cookie monster on this particular baking day, which made it even more fun. It’s always better to taste test cookies with a friend so if someone asks where all of the cookies went you have someone else to blame!

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These cookies are every bit as good as they look. Gooey chocolate chunks with flaked coconut and sweet raisins. So good you might just have 4!

oatmealcookiesloane

oatmealcookies

Oatmeal Cookies with Chocolate, Raisins and Coconut
 
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Serves: 24
Ingredients
  • 1¼ C rolled oats
  • 2½ C unbleached all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 tsp cinnamon
  • ¾ C melted coconut oil
  • ¾ C dark brown sugar
  • 1 large egg
  • 2 tsp vanilla
  • 1 Tbsp Fage 0% greek yogurt
  • ½ C shredded coconut (either sweetened or unsweetened)
  • ½ C semi-sweet chocolate chunks
  • ½ C raisins
Instructions
  1. Preheat oven to 350 degrees. In a medium bowl mix dry ingredients together (except brown sugar) and set aside.
  2. In a large bowl with an electric mixer, beat coconut oil and brown sugar. Add in egg, vanilla and Fage and continue to beat until smooth. Slowly add in dry ingredients until well incorporated. Add in coconut, chocolate chips and raisins until mixed together.
  3. Using a cookie scooper, drop cookie dough onto a un-greased cookie sheet. Bake 9-11 minutes. Remove from oven, let cool for 2 minutes before transferring to a wire rack.