Cookies & Cream Cookie Dough Balls

HAPPY SATURDAY!! 

I can't wait for you all to try this recipe. I've been craving cookie dough like no other lately so I came up with this recipe that has the perfect cookie dough consistency, has no eggs so it's safe to eat, is sweet AND salty.. And... Has OREOS.  

How can you beat that! They are so easy to make and perfect for a party, birthday, or just a Friday night. Holla. They don't require baking- just a few minutes in the fridge and you're good to go!  

Try it out! I have a feeling it won't be the only time you make them.  

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Recipe makes 20-22 Tablespoon sized Cookie Dough Balls 

INGREDIENTS

1 stick (1/2 Cup) Salted Butter, room temperature  

1 Cup Granulated Sugar  

1 Cup All Purpose Flour

2 Teaspoons Cornstarch

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt  

2 Tablespoons milk (I used almond milk)

2/3 Cup Smashed Oreos

White Chocolate for coating (optional) about 2/3 Cups white chocolate chips 

 

DIRECIONS

1. In a stand mixer with a paddle attachment or a large mixing bowl, cream together the butter and sugar until smooth and fluffy. 

2. In a separate bowl, mix the flour, corn starch, baking soda and salt until fully combined. Add the dry mixture to the creamed butter and mix for 2-3 minutes. The dough will most likely be crumbly- add the milk 1 Tablespoon at a time. If it is smooth and not crumbly without the milk, do not add it. THEN add the smashed Oreos and mix until incorporated (about 1 minute.)

3. Cover the dough with plastic wrap and refrigerate for about 5 minutes! if you choose to use white chocolate, microwave it now in 30 second increments and mix in between each until smooth. The reason for this is that you don't want the chocolate to burn- mixing in between is important!

4. Remove the dough from the refrigerator and roll into Tablespoon size balls. Either serve like this or cover with chocolate evenly and refrigerate for another 5 minutes or until chocolate is firm. 

Healthified Chocolate Chip Cookies

Hey friends!! Happy Monday. I am SO SO excited to share this with you. I have been wanting to make the perfect "healthified" Chocolate Chip Cookie recipe for a while and I have finally perfected it!! These little cookies are made with a gluten-free oat flour, coconut sugar and coconut oil (amongst other things) which means they have NO butter, NO gluten, no dairy and NO guilt! HECK YES!

I could not stop eating these. They. Are. Dangerous. These little guys are crispy on the edges and soft and pillow-y on the inside. You must must must try!!

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INGREDIENTS:

1/2 Cup coconut oil, melted and cooled

1 egg, at room temperature

1 teaspoon butter emulsion/extract

1+2/3 Cup Gluten-Free Oats, pulsed to a flour

1/4 Cup coconut sugar + 1 Tablespoon raw honey OR 1/4 Cup dark Brown Sugar

1 teaspoon baking soda

1/2 teaspoon salt

2/3 Cup dark chocolate chips/chunks

 

DIRECTIONS:

1. Preheat your oven to 325F. Line a baking sheet with parchment paper or a Silpat. Set aside.

2. In a stand mixer with a paddle attachment OR a large mixing bowl, mix together the coconut oil, egg and butter emulsion/extract. In a separate bowl, blend together the oat flour, coconut sugar, honey, baking soda and salt. NOTE** If you choose to use brown sugar, add it now in place of the coconut sugar and honey. Add the flour mixture to the oil mixture and mix until combined. Dough will be wet. Then fold in the chocolate chips with a large spoon.

3. Using a Tablespoon sized scoop, scoop up dough and place each ball 2 inches apart on the baking sheet. Lightly press down on each cookie. These cookies do not spread! 

4. Bake for 8-11 minutes, or just until they are lightly browned. Once they are done, remove from the oven and let cool on the baking sheet for at LEAST 5 minutes. Then transfer to a wire rack to let them cool completely. 

Makes 20-22 Tablespoon sized cookies. 

Gluten-Free Chocolate PB Protein Puppy Chow

MERRY CHRISTMAS and happy holidays, friends!! I hope you all have a great day with your friends and family. I'm thankful for all of you. 

I am also thankful for THIS. 

I'm a huge fan of puppy chow. You know, that amazing little treat made with Chex cereal? Well I decided to make it healthified! Is that even a word??? Who cares, it's Christmas.  

Start your healthy eating New Years resolutions early by making this today for your family and friends. You will not regret it!! 

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NOTE** This is for 1-2 servings. If you want to make this for a few people, double or triple the recipe. 

INGREDIENTS:

1+1/2 Cups Gluten-Free Chex Mix cereal (any flavor; I used original)

2 Tablespoons honey OR any sweetener of your choice

3 Tablespoons peanut butter, melted (feel free to use any other type of nut butter if you prefer)

3 Tablespoons dark chocolate chips 

1 heaping scoop of whey protein powder (I used Cellucor Peanut Butter Marshmallow)

1/3 Cup M&M's (optional, but not really optional)

 

DIRECTIONS:

1. Pour Chex cereal in a large bowl and set aside. In a microwave safe bowl, melt your chocolate chips in the microwave 15 seconds at a time, stirring after each interval until completely melted. Careful not to burn the chocolate! Then add the peanut butter to the chocolate and microwave for about 20-30 seconds. Once it is melted, add the honey and mix until combined. Then pour the peanut butter mixture over the Chex cereal and mix with a spoon until every piece of cereal is covered.

2. Using a small plastic bag, pour your protein powder in and then pour your cereal in. Shake shake shake! until all of the cereal is covered in protein powder. Then, reopen the bag and pour in the M&M's. Give it one last shake and pour into a bowl. Enjoy!

Store in an airtight container or a plastic bag. 

Chocolate Chip Drop Scones

Well it's Sunday again! I hope you all had a great week and that you spend your Sunday relaxing... And making scones! 

You know what makes everything better? Chocolate. Proven fact. So I decided t make some chocolate chip drop scones. Yum! I have been experimenting with my scone recipe and have found that when I use sour cream I get the best result. They always come out fluffy in the middle and slightly crispy and crunchy on the edges.    If you were going to a family brunch today or sometime this week, I strongly suggest making these and bringing them. Your family will love them!

INGREDIENTS:

2 Cups all purpose flour

1/2 Cup granulated sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 stick (1/2 Cup) cold salted butter, cut into cubes

1 egg

1/2 cup sour cream

1 teaspoon vanilla extract

1/2 Cup semi-sweet chocolate chips

 

Coarse sugar for dusting

DIRECTIONS:

1. Preheat the oven to 350F. Line a baking sheet with parchment paper or a Silpat and set aside.

2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder and salt until combined. Add cubed butter and cut it into the flour mixture using two knives, your hands or a pastry cutter until the butter is in pieces no bigger than the size of a pea.

3. In a separate bowl, mix together the egg, sour cream and vanilla extract until smooth. Add the wet mixture to flour mixture and fold with spatula until just combined. Then add the chocolate chips and toss together a few times, making sure you don't over-mix. Dough should be slightly sticky. Using a large spoon or a large ice cream scoop, place scoops of dough onto your prepared baking sheet about 3 inches apart. Sprinkles with coarse sugar and bake 15-18 minutes or until golden brown. Remove from the oven and let cool on the baking sheet for at least 3 minutes. Transfer to a wire rack to let cool completely. Store in an airtight container. Makes about 8 large scones.