Keto Chocolate Chip Cookies

Oh! Hello there!! Long long time no see! I've been here, well here, but not blogging. Life is happening and you know how that goes. So yes, here is a different kind of recipe I have never blogged about. Keto/Low carb. This past year has been my biggest health journey yet. Back in February, I went 0-low sugar and then some months later an online friend started a 6 week Keto challenge. I figured I'd learn about it and give it a shot, why not? I still had weight to lose and my diabetes to manage. Well 6 weeks came and went and here I still am! 12 weeks and about 8 pounds to my final goal weight! Mind you, I only had about 20 to lose since trying Keto. Anyways, my glucose number have been fabulous lately and I keep having to buy smaller clothes, so I guess it's working for me! Yes, I'm eating. Lots of stuff! Probably food you'd all freak about, but yes, it's keto friendly!! Pizza, burgers, cookies and of course salad, chicken, eggs, avocados... lol.  I track my macros in My Fitness Pal (sorry for these, you'll have to add it up using the Ing. you use) and share my journey on my IG @mihrfitness.

They say craving go away, but not really for me. I'm just been so disciplined so long that I can pass or wait it out. Well, I decided to give these keto friendly cookies a try. Even if they were a bit messy to shape, they worked out and they were delicious!! If you are doing Keto or interested in it, follow me on my IG!

Enjoy, Rachelle

Keto Chocolate Chip Cookies
adapted from a hint of yellow

1 1/4 cup almond flour (mine is unblanched)
1/4 tsp salt
1/4 tsp baking soda
6 TBL Truvia sweetener
1/4 cup coconut oil
2 tsp vanilla extract
1/3 cup Lily's unsweetened chocolate chips
1/4 c or so Macadamia nuts, chopped

Preheat the oven to 350'.
Line a baking sheet with parchment paper.
In a medium sized bowl, add the almond flour, baking soda, salt, sweetener. Mix well. Add the oil and mix. Mix in the vanilla. Add the chocolate chips, nuts and mix one last time. Scoop one tablespoon of the dough on the baking sheet and flatten with your hands (OK mine were crumbly, so I had to really piece them together, but they worked). Leave enough space between each portion. Bake for 10-13 minutes. Allow to cool on the sheet before eating.

Gluten-Free Chocolate Chip Coconut Oatmeal Cookies

Boy was I craving an oatmeal cookie today! I went to Pinterest to search out recipes that looked great and using ingredients I had on hand. Recently I went to a little store here and found those Betty Crocker gluten free items such as their rice flour blend for recipes at a great price. It is similar to one I make but opted to try it anyways (hey it had recipes on the box too!). This recipe I came across just so happened to use that very box! Score! Not really knowing how they'd turn out I gave them a try. I added in some coconut for more texture and chewiness. I was pleasantly surprised how big and puffy these baked up, I loved the looks of them! These tasted fantastic too! I loved these cookies. 

Gluten-Free Chocolate Chip Coconut Oatmeal Cookies
adapted from Live Better America, makes about 33 cookies

1/2 cup butter
2 tablespoons coconut oil
2 1/2 cups gluten-free quick-cooking oats
1 cup Betty Crocker™ Gluten Free all-purpose rice flour blend
2 teaspoons xanthan gum
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
2 teaspoons gluten-free vanilla
2 cups dark or semisweet chocolate chips
1/2 cup shredded coconut

Heat oven to 350°F. In 1-quart saucepan, melt butter over medium heat. Cook, swirling pan occasionally, until butter is golden brown. (Watch carefully, as it can change from browned to burnt quickly.) Remove from heat. Beat in canola oil with whisk. Pour into small bowl; set aside to cool 10 minutes.

Meanwhile, in medium bowl, mix oats, flour blend, xanthan gum, baking powder, baking soda and salt.

In large bowl, place sugars. Add butter mixture. Beat with electric mixer on medium speed until well blended. Add eggs and vanilla. Beat until well blended. Stir in oat mixture until well blended. Stir in chocolate chips and coconut. Let dough stand 15 minutes.

On parchment paper lined cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart.

Bake 10 to 12 minutes or until light golden brown (centers will be soft). Cool 5 minutes; remove from cookie sheets to cooling racks. Store tightly covered.

enjoy,

3 Ingredient Banana Cookies

We haven't been eating our daily banana lately and they just get too ripe too fast. I just found this recipe and gave it a go. Oh wow, yum! How easy are 3 ingredients? I happened to have some new Chex Gluten Free Oats to use up so this was perfect timing. They don't spread out, they hold their shape and they bake up a little bit dense and chewy and so delicious! 

Skinny Banana Cookies 
from Six Sisters' Stuff

2 medium ripe bananas, mashed
1 cup uncooked gluten free oats
1/4 cup chocolate chips

Preheat oven to 350°F. Line a cookie sheet with parchment paper. Mix the mashed bananas and oats in a bowl. Fold in the chocolate chips. Using a small scooper, scoop up the batter and place on the cookie sheet. Bake for 12-15 minutes.

 enjoy,

Gluten Free Sugar Cookies, again

Just because you're gluten free doesn't mean you have to go without your favorite sweet treats! Nor do you have to go out and buy them paying a ridiculous amount of money for something that might taste decent or not. If you've been a long time follower of my blog you'll know that I enjoy baking/cooking from scratch and sharing the delicious recipes with you. 

I was craving a simple sugar cookie and found these ones that seemed easy enough and I had all the ingredients on hand. 

These reminded me so much of a glutened sugar cookie I used to make at Christmas time years ago (I think it was a Betty Crocker recipe), then I realized I made this recipe last Christmas, geeze my mind is starting to go! So here they are in day to day form. 

Gluten Free Sugar Cookies
slightly adapted from Serious Eats/Elizabeth Barbone

Dry Ingredients
2 cups white rice flour
1/3 cup cornstarch
1/3 cup sweet rice flour (aka Mochiko)
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt

Wet Ingredients
1 3/4 cups granulated sugar
1 cup (2 sticks) butter, softened
3 teaspoons vanilla extract
2 large eggs
Coarse sanding sugar, about 1/2 cup (I used a blend of regular and turbinado sugar)

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a medium mixing bowl, whisk together all the dry ingredients. Set aside.
In a large mixing bowl, cream together sugar, butter, and vanilla, about 1 minute.
Add eggs, one at a time, and mix until well combined.
Reduce speed to low and add the dry ingredients. Mix for 45 seconds.
Chill dough for 15-20 minutes.
Roll dough, about 2 tablespoons each, into a ball. Roll dough ball into the sanding sugar. (To make this step go faster, I use a small cookie scoop.)
Place coated dough ball onto prepared baking sheet. Be sure to space cookies about 2 inches apart. Flatten cookies very slightly with the bottom of a glass.
Bake cookies, about 12-15 minutes, or until lightly golden brown.
Remove cookies from the oven and allow to cool for 3 minutes on the baking sheet. After 3 minutes, transfer cookies to a wire rack to cool.
Store cookies in an airtight container. I keep mine in the freezer so they last longer.

 enjoy,

None of This or None of That Peanut Butter Oatmeal Cookies

That's right! No oil, no flour, no eggs, and no added sugar in these cookies! I have been eyeing these cookies for a short time now, but always forgot to get an ingredient so I kept putting them off. Well no more! I finally had everything on hand and whipped these up. My kids loved them! They smell wonderful baking too.

You can also make them gluten free using gluten free oats. Also you could probably use another nut butter if you're allergic to peanuts.

Peanut Butter Oatmeal Cookies
from The Skinny Fork, gave me about 28 cookies

2 Ripe Bananas, mashed
1/3 C. Creamy Peanut Butter
2/3 C. Unsweetened Applesauce
1 Tsp. Vanilla
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
1 1/2 C. Quick or Old Fashioned Oats
1/4 C. Nuts, chopped
1/4 C. Semi Sweet Chocolate Chips
1/4 C. Unsweetened Shredded Coconut

Directions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Mix together the bananas, peanut butter, applesauce, vanilla, and spices. Add in the oats, nuts, chocolate chips, and coconut; stir until well combined. Spoon a rounded 2 tbsp. ( I just use my small scooper = 1TBL per cookie) of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly. Bake for 20-30 minutes and allow to cool slightly.

 enjoy,

Candy Cookie Bars

Summertime has come to our home and these colorful fun cookie bars would sure add smiles to my kiddos faces. We've got a busy summer ahead, as we move homes/towns and change schools (never really fun) but here we go! Cookies to cheer us up I think! They loved these, actually they loved the huge sheet of cookie! This would also be fun to decorate and write in frosting for a birthday cookie-cake.


Candy Cookie Bars
slightly adapted from Fearless Homemaker

2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks unsalted butter, softened
1 cup brown sugar, lightly packed
1/2 cup white sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 12oz bag M&M’s, divided

Preheat the oven to 325 degrees. Line (with foil or parchment) an 11x17" edged baking sheet and set aside. In a medium sized bowl, whisk together the flour, salt and baking soda; set aside. In a large bowl, beat the butter and sugars until light and fluffy. Add the egg, egg yolk and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in 1 cup of M&M’s and  turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle the remaining M&M’s on top and press in slightly. Bake 20-25 minutes, until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. Cool completely before cutting.

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enjoy,

National Peanut Butter Day: Flourless Peanut Butter Cookies

Ha! The other day on Facebook I saw someone mention it was National Peanut Butter Day, so I ran off to make Mr. some sweets that he had been craving earlier in the week. But before posting anything about it, I thought I'd better check to be sure it was PB Day. It was not. I read the post wrong. So we got to eat these the other day. A few months ago I decided I'd try that easy recipe for PB cookies, but for me it was a fail. Then I decided to try again with another recipe and it was a winner! I have made these a few times since, we love them! They are soft, easy to make and you can add chocolate chips or not. Now with this recipe just grab a big bowl and a sturdy spoon, mix it by hand! The first recipe I made, I used my mixer and I don't know if that's what made them fail but they were hard and awful. So happy I found this recipe, it's a keeper.

Flourless Peanut Butter Cookies
adapted from Divine Baking
makes about two dozen cookies

1 cup chunky or smooth peanut butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
1 teaspoon baking soda
1 cup semi sweet chocolate chips, if desired
Turbinado sugar or granulated sugar, for sprinkling if desired

Preheat oven to 350 degrees F.
Line cookie sheet with silpat. In a medium size bowl mix up all ingredients by hand. Roll into balls (I use my small scooper), line on baking sheet, press with fork and sprinkle with additional sugar. Bake 10 minutes. Allow to cool on rack.

the first time I made them, without chocolate chips

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enjoy,

Gluten Free Sugar Cookies

During Christmas time, I made these gluten free sugar cookies for part of an ingredient review. These came out so good that I wanted to share them on my recipe blog as well, in case some don't follow along with my giveaway blog and may have missed them there. But let me say that they were so good my whole family enjoyed them. So here you go, enjoy.


Gluten Free Sugar Cookies 
 from Serious Eats 
Yields 2 dozen cookies

2 cups white rice flour
1/3 cup cornstarch
1/3 cup sweet rice flour (aka mochiko)
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 3/4 cups granulated sugar
1 cup (2 sticks) butter (I used I Can’t Believe It’s Not Butter! all purpose sticks in my review)
2 teaspoons vanilla extract
2 large eggs
Coarse sanding sugar, about 1/2 cup (I used red & green crystals)
peppermint candy kisses or other small chocolate pieces, if desired

 1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
 2. In a medium mixing bowl, whisk together all the dry ingredients. Set aside.
 3. In a large mixing bowl, cream together sugar, butter and vanilla, about 1 minute.
 4. Add eggs, one at a time, and mix until well combined.
 5. Reduce speed to low and add the dry ingredients. Mix for 45 seconds. Chill dough for 15-20 minutes.
 6. Roll dough, about 2 tablespoons each, into a ball. Roll dough ball into the sanding sugar.
 7. Place coated dough ball onto prepared baking sheet. Be sure to space cookies about 2 inches apart. Flatten cookies very slightly with the palm of your hand.
 8. Bake cookies, about 12-15 minutes, or until lightly golden brown.
Remove cookies from the oven and press a kiss into each cookie, allow to cool for 3 minutes on the baking sheet. After 3 minutes, transfer cookies to a wire rack to cool. Store cookies in an airtight container.

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enjoy,

Snickerdoodle Cookie Bars

 

Your favorite cookie, in bar form! These are the kind of dessert/treat you can whip up really quick, you probably have all the ingredients on hand too. Snickerdoodle cookies are popular around this home, but I thought I'd try these when I saw them. From what I could smell and from what I heard, these were really goooooood!


Snickerdoodle Cookie Bars
adapted from Betty Crocker

2 1/3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup butter, softened
1 1/4 cups granulated sugar
1/2 cup packed brown sugar
3 eggs
2 teaspoons vanilla

Cinnamon Filling
1 tablespoon granulated sugar
1 tablespoon cinnamon

Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla



Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray, line with parchment paper (for easy removal).
In small bowl, combine flour, baking powder, salt and cinnamon; set aside.

In a large mixer, beat butter on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.

Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.
Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.

Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Remove cooled bars from pan using the parchment paper as handles, cut into desired bars (I cut mine into 12). Drizzle glaze over bars, allow to dry a little before serving.




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enjoy,

Chocolate Chip Reese's Peanut Butter Cup Cookies

Mr. was treated to these goodies for Father's Day. Chocolaty peanut butter cup cookies! I made them in my muffin top pan so they'd be nice and big. I used both dark and milk reese's mini pb cups to stick on top. These came out so delicious looking ( I couldn't have any), and judging by how long they lasted I guess they were. These would be great with any favorite candy bar, what would you choose?

Chocolate Chip Reese's Peanut Butter Cup Cookies
from Picky Palate

2 sticks softened butter
3/4 Cup sugar
1 Cup packed light brown sugar
2 extra large eggs
2 Tablespoons pure vanilla extract
3 3/4 Cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
12 oz bag semi sweet chocolate chips
Mini Reese's Peanut Butter Cups, cut in half (I used a regular size bag)

Preheat oven to 350 degrees F.
In a stand or electric mixer beat the butter and sugars until well beaten. Beat in eggs and vanilla until well combined. Place flour, baking soda and salt into a large bowl; mix. Slowly add to wet ingredients along with the chocolate chips. 

Scoop about 1/4 Cup of dough (I used 2 small scoops) and press into a muffin top pan (or just press onto a parchment or silpat lined cookie sheet). Now, press your Reese's cups onto pressed cookies. Bake for 12-14 minutes, until edges just start to turn golden brown. Let cool for 10 minutes on muffin top pan or cookie sheet before transferring to a cooling rack.

Makes about 2 1/2 dozen cookies.

ready to bake

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Soft Peanut Butter Chocolate Chip Cookies

When I saw these cookies and the reviews they got, I had to make them for the family and friends who came for dinner. I was a good girl and opted not to try them gluten free just so I could not have any (I have a goal to beat with my weight loss ya know). Mine came out a little too thin, so I think a little chill in the fridge would be good for these before scooping them. From what I saw and heard they all enjoyed these very much. I do know they smelled really good. Can't wait to make them again.

Soft Peanut Butter Chocolate Chip Cookies
adapted from The Idea Room

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 to 1 tablespoon milk*
1 cup semi-chocolate chips

In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Add milk* (from 1/2 Tablespoon to 1 Tablespoon just enough to make the dough moist and creamy. Add chocolate chips and mix till just incorporated. If necessary, cover and chill dough about 1 hour or until easy to handle.

Preheat oven to 375 degrees F.
Using a small scooper (or a heaping tablespoom amount), scoop out onto parchment lined baking sheets. Bake for 7 to 9 minutes or until bottoms are light brown. Let cool a few minutes (they are soft) then transfer to a wire rack and let cool.

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enjoy,

Deep Dark Chocolate Crinkle Cookies

I made these for Christmas and boy they were fantastic. You have to eat these on day 1 or 2 if you want a chewy, soft cookie. After that they become "old" and get a dried out sort of texture inside.

Deep Dark Chocolate Crinkle Cookies

from Divine Baking Makes about 18

1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Preheat oven to 350°F.
Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.
Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very very stiff).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on a pachement lined cookie sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

 

enjoy,