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.  

image.jpg
image.jpg
image.jpg

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. 

Vegan Cap'n Crunch Cookies

image.jpg

If I could eat one type of food for the rest of my life, it'd be cereal without a doubt so I had to make my own cookie recipe where I could throw them in. Here it is!

These cookies are too good for words! And... they're Vegan!! They taste so buttery and delicious you won't want to stop at just 1. 

My main goals in cookie baking are: 1. To make them taste amazing and 2. To create a recipe that doesn't take forever- the easier to make, the better.  

WELL HERE YOU GO!  

Happy Sunday! 

image.jpg
image.jpg
image.jpg

INGREDIENTS

1 Cup Organic Light Brown Sugar

1/2 Cup Coconut Oil, at room temp-not melted

1/4 Cup Dairy Free Milk- I used Vanilla Unsweetened Almond Milk

1/2 Tablespoon Vanilla Extract

2 Cups All Purpose Flour- This can be substituted with any type of flour- I used Gluten Free

1/3 Cup Cap'n Crunch Flour- You can easily make this by smashing Cap'n Crunch Cereal in a plastic baggy until it's a flour consistency

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/2 Teaspoon Salt  

1 Cup Cap'n Crunch Cereal +1/2 Cup for the topping 

 

DIRECTIONS

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

2. In a stand mixer or in a large mixing bowl, mix together the coconut oil, brown sugar, dairy-free milk and vanilla extract until smooth.  

3. In a separate bowl, mix together the flour, Cap'n Crunch flour, baking soda, baking powder and salt until combined. Then slowly add this dry mixture to the wet mixture and mix until there are no lumps. At first it will be crumbly- do not worry! Keep on mixing and it will turn into a smooth doughy consistency.  

4. Fold in 1 Cup of the Cap'n Crunch Cereal. Then roll the dough into Tablespoon sized balls and place on your baking sheet. Slightly flatten the cookies with your hand. Then grab the extra 1/2 Cup Of Cereal and push it into the tops of the cookie dough balls. 

5. These cookies do not spread much so they can be placed 2 inches apart from each other. Bake for 10 minutes and then let cool.

6. ENJOY! 

 

Healthy Zucchini Blender Brownies With A GF Cookie Dough Frosting

image.jpg

Guys. I've created something beautiful.

These brownies are by far my favorite healthy creation. They're dairy-free, gluten-free and made without refined sugar. Instead, I used coconut sugar (which you can't even taste the coconut) and apple sauce! And the best part? I made the batter in under 10 minutes. The fastest, best tasting brownies ever. AND THEY'RE HEALTHY. What?!

These babies are incredibly moist from the water content in the zucchini and the chocolate chips give them the perfect balance of  sweetness and sin.. Without the guilt!

Now the frosting on the other hand is made with butter (which can be substituted with coconut oil) and brown sugar so if you're really trying to go the healthy route, the brownies are incredible enough to eat without it.  

 

image.jpg

INGREDIENTS:

FOR THE BROWNIES:

 3/4 Cup of coconut sugar 

1/4 Cup unsweetened applesauce  

1 Teaspoon vanilla extract  

2 large eggs

1 Cup Gluten-Free Flour

1/2 cup sifted Cocoa Powder (I prefer Trader Joes brand) 

2 Teaspoons Baking Soda

a large pinch of salt

1 large zucchini, shredded (about 2 cups)  

3/4 Cup semi-sweet chocolate chips

FOR THE COOKIE DOUGH FROSTING: 

1/2 Cup of salted butter, room temperature (can be substituted with room temperature coconut oil)

3/4 Cup organic dark brown sugar  

1+1/4 Cup Gluten Free Flour

1 Teaspoon salt

2 Tablespoons non-dairy creamer (I used French vanilla)

2/3 Cup semi sweet chocolate chips

 

DIRECTIONS

FOR THE BROWNIES

1. Preheat oven to 350F. Line an 8X8 OR 8X11 inch baking dish with foil and spray with a nonstick spray. 

2. Place all ingredients EXCEPT CHOCOLATE CHIPS in a blender and blend just until smooth. Don't over mix!! 

image.jpg

3. Pour batter into the pan and sprinkle chocolate chips on top. Bake for 18-20 minutes or until a Toothpick inserted comes out clean. Let cool while you make the frosting. 

image.jpg
image.jpg

 

FOR THE FROSTING

 

1. In a stand mixer or in a large bowl with a whisk, mix together the butter and brown sugar until fluffy. Then add the flour, salt and creamer and mix until smooth. It should be a frosting consistency. If it's too watery, add more creamer.  

2. With a large spoon fold in chocolate chips. Try not to eat it all before it's done!

image.jpg

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!!

image.jpg
image.jpg
image.jpg
image.jpg
image.jpg

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.