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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.

cookie1

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!

cookie2

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!!

cookie3

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.

Cranberry-Orange Bliss Balls

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Anyone else obsessed with the cranberry bliss bars from Starbucks? I know there’s a fan club out there, they are ridiculously good.  I look forward to them every year…shameful, but true!  If you are a cranberry bliss bar virgin this is what you have been missing out on…a blondie cake base topped with cream cheese icing, dried cranberries and white orange drizzle.  Yeah, they SO good but NOT so good for your waistline.

Guess what??? We re-created our own healthy version and rolled them up into ballzzz.  If you are new to our blog, we love anything rolled up into a ball so we are adding this cranberry-orange bliss ball to the top of our ball list!! We used rolled oats, raw cashews and medjool dates as the base ingredients.  We added fresh orange zest and juice of an orange, coconut oil and a pinch of salt and let the food processor run.  Lastly we added dried tart cranberries and white chocolate chips.  We eliminated refined sugars, made the balls gluten free and somehow achieved a super decadent copycat Starbuck cranberry-orange bliss BALL!

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

http://www.goodthymekitchen.com/chickpea-blondie-energy-bites/

http://www.goodthymekitchen.com/white-chocolate-carrot-cake-balls/

http://www.goodthymekitchen.com/lemon-merengue-pie-balls-peanut-butter-cup-balls/


Cranberry-Orange Bliss Balls
 
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Serves: 12
Ingredients
  • 1 C rolled oats
  • ½ C rae cashews
  • 5 medjool dates, pitted
  • 1 Tbsp coconut oil
  • zest and juice of 1 navel orange
  • pinch of kosher salt
  • ¼ C dried cranberries
  • 2 Tbsp white chocolate chips
Instructions
  1. Using a food processor add oats and cashews and mix until broken down. Add dates, coconut oil, orange zest and juice and salt. Pulse until completely combined.
  2. Transfer mixture to a bowl. Add cranberries and white chocolate chips and mix together with a spatula. Roll into equal size balls. Store in an airtight container in the fridge.

Coconut Cookie Dough Bites

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Coconut Cookie Dough Bites on TV! Lights, Camera, Action! What a fun day shooting a segment for Your Life A to Z on Channel 3TV.  We had the best time with the Channel 3 A to Z team and loved every minute of it!

Courtney representing GTK!

We had the opportunity to demonstrate how to make these delicious coconut cookie dough bites and we are not gonna lie, they are seriously the bomb! Might be why we chose to debut them on TV!  Ha! Patting our own backs but really no shame here.  They are so easy to make and have the added bonus of being healthy and not overly indulgent!  They are made with real, wholesome ingredients and are the perfect snack for a busy lifestyle. We also might have a little obsession with the Nutiva coconut manna…we use it in a lot of our recipes.

This creamy decadence is sweet but not too sweet, yum!  If you have 5 minutes and a food processor, you can make these awesome little bites of happiness! Blend, roll into bite sized pieces and voila!  Store in the fridge for an easy grab and go.

Check out some of our other recipes like this!

http://www.goodthymekitchen.com/pumpkin-dark-chocolate-balls/

http://www.goodthymekitchen.com/almond-roca-balls/

White Chocolate Carrot Cake Balls

 

Coconut Cookie Dough Balls
 
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Serves: 12
Ingredients
  • 1 C oats
  • 10 medoolji dates pitted
  • ⅓ C coconut manna - (can purchase at Sprouts, Whole Foods or Amazon)
  • 1 tsp vanilla
  • 1 Tbsp maple syrup
  • ½ tsp kosher salt
  • if desired 2 Tbsp mini chocolate chips, chia seeds, raisins, white chocolate chips, etc
Instructions
  1. In a food processor add the oats and pulse 5X. Add dates and pulse until mixed. Add coconut manna, vanilla, maple syrup, pulse until mixed. Add salt to taste and mix with one last pulse.
  2. Remove contents into a medium sized bowl. Add any other desired ingredients (chocolate chips, chia, etc) and mix. Roll into golf ball size balls, repeat until mixture is gone. Place in tupperware container and store in refridgerator. Good for up to 1 week, although they never last that long!!
  3. Good Thyme Tip ? - If dates are looking a little dry, soak them in hot water for 10 minutes to plump them back up before using in your favorite recipe.

Salted Caramel Apple Dip

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How do I say this without sounding a little bit like a bad mom? Ok, I will just come right out and say it…I’m happy that the kids are back in school, actually thrilled. It was time, summer was long enough and if I had to hear “I’m bored” one more time I was thinking of temporarily moving out. Those moms that look at me with a tear in their eye and tell me how hard it was to send their kids off to school and how much they miss them during the day. You know those moms? I often wonder if they really and truly feel that way or if they are just saying that because they think that’s what they are supposed to say. I think they are secretly doing cartwheels inside, but more power to them if that’s really how they feel. I on the other hand am a part of the thrilled that the kids are back in school club.

Okay, let’s regroup…sorry, I guess I’m just really excited about the back to school thing.  Since the kids aren’t as excited as I am about being back in school, I am making them this little slice of heaven to have when they get home today. Courtney and I started making this last year and it was such a hit with our kids we added it to our GTK favorite list. Salted caramel apple dip, yes it’s as good as it sounds. The caramel is simple to make and is actually healthy. Yes, healthy caramel exists when it’s made with dates and coconut oil. Your kids will love it and it just may end up being one of your favorite snacks too.

caramel apple dip'

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Salted Caramel Apple Dip
 
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Serves: Makes 1 cup
Ingredients
  • 10 medjooli dates, pitted
  • 1 Tbsp coconut oil
  • pinch of malden salt (or other course salt like sea salt)
  • 1 apple (honey crisp if available) sliced into wedges
Instructions
  1. In a food processor combine dates and coconut oil until mixed to a paste, scraping down sides. Romove from food processor and place in serving bowl, sprinkle with maldon salt. Serve with sliced apples, yum!!

Lemon Meringue Pie Balls + Peanut Butter Cup Balls

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What is the #1 go to snack that we pretty much always have on hand at all times at our house you ask?? That would be BALLS! Balls you ask? Yes balls…get your mind out of the gutter; I’m talking energy balls! Growing up my best friend’s mom would make us these amazing peanut butter balls made out of peanut butter, corn flakes, powdered milk and honey and oh were they ever good!! Courtney and I have changed it up a bit over the last couple of years into a healthier and just as addicting version. The great thing about this ultra nutritious snack is that your kids can get in on the action. In our house whenever we are down to our last few, my oldest daughter will often times throw together a new batch. Not only are they quick and easy to make, they are a great on the go snack before sports or other activities.

Since balls are the snack of all snacks, we have come up with different flavor combinations. Lemon merengue pie balls are pretty darn amazing as well. It’s you’re lucky day today because we have posted not just one but two recipes for balls. Because two balls are always better than one, right?!

 

 

Lemon Meringue Pie Balls
 
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Serves: Makes 12 balls
Ingredients
  • 1 C rolled oats
  • 6 medjooli dates, pitted (if dry soak in hot water for 10 minutes)
  • juice of ½ large lemon
  • zest of 1 lemon
  • 1 Tbsp coconut oil
  • 1 Tbsp pure maple syrup
  • kosher salt to taste
Instructions
  1. In a food processor add oats and pulse until broken down, but not a fine powder. Add dates and continue to pulse until dates are broken down. Add lemon juice, zest, coconut oil and maple syrup and pulse until all ingredients are incorporated. Add kosher salt to taste.
  2. Roll into balls and place on cookie sheet, refrigerate for at least 30 minutes. Transfer to an airtight storage container and store in the refrigerator or freezer (our preference).

 

 


Peanut Butter Cup Balls
 
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Serves: Makes 12 balls
Ingredients
  • 1 C rolled oats
  • ½ C peanut butter (we use natural pb)
  • ¼ C honey
  • 1 tsp vanilla
  • 2 Tbsp cacao nibs
  • kosher salt to taste
Instructions
  1. In a medium sized bowl add oats, peanut butter and honey. Add in vanilla and cacao nibs. If using unsalted peanut butter add salt to taste.
  2. Roll into balls and place on cookie sheet, refrigerate for at least 30 minutes. Transfer to an airtight storage container and store in the refrigerator.
Good Thyme Tip - May have to adjust by adding more oats or more peanut butter (or honey if you like it sweeter) depending on type of peanut butter you are using, some brands are thinner than others.