No changes required! I got 33 cookies using a 1-oz cookie scoop (disher). Follow the recipe for Oatmeal Raisin Cookies Recipe – Genius Kitchen.
Cook’s notes: This recipes used to be posted on the Penzeys site, but it is no longer there. Luckily, I had an archive copy of this recipe, which makes buttery, delicious cookies. The original author said, “These cookies are especially quick and easy because you don’t have to chill the dough before rolling.” I doubled the vanilla in this recipe. No frosting is needed. And of course, the number of cookies depends on the shape you cut. I got well over 50 moon cookies.
1 cup (2 sticks) butter, softened
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
Heat oven to 400°F.
Cream together the butter and sugar. Add the egg and the vanilla, mix until well blended.
In a separate bowl, sift together the flour and baking powder then gradually add to the butter mixture and blend well. Form the dough into a smooth ball. (Add a little water if needed.)
Roll out the dough on a lightly floured surface to a thickness of 1/8 to 1/4 inch. Cut out with cookie cutters and place on ungreased cookie sheets. Fill each cookie sheet with cookies of equal size to ensure even baking.
Bake for 6 minutes (a bit longer for thicker cookies), but they shouldn’t brown at all. Remove from cookie sheets and cool on wire racks.
The recipe makes exactly 12 cookies. These cookies do take 30 minutes to bake and have a damp, heavy texture similar to muffin tops. One critique I have is that the ingredients are not listed in the order they are used. I ended up mixing the canned pumpkin in with the dry ingredients. This did not harm the cookies at all.
I would make these again: they are gluten free, vegan when made with maple syrup, and quite tasty.
Cooks in the US, note that 180C is about 350F for your oven temperature.
Recipe is from the blog The Big Man’s World.
The Minimalist Baker has a terrific recipe for no-bake cookies.
I made these for a Star Wars-themed birthday party and called them “Wookie Cookies”. They were quickly dubbed “Chewbacca Balls” by the other guests.
Either way, one is quite rich. I’d recommend using a teaspoon scoop next time.
This recipe is both vegan and gluten-free. However, these do have nuts, due to the peanut butter. But the cookies are very tasty, no matter what they are called!
3 ingredient Eggless Nutella Cookies (link):
Another allergy friendly recipe: eggless, no soy, no flour.Vegetarian, but not vegan, due to the yogurt.
My local grocery store didn’t have Nutella, but they did have a chocolate coconut peanut butter by Wild Friend Foods. I used a gluten-free all purpose flour blend (Cup 4 Cup), fat-free plain Greek yogurt, Enjoy Life semi-sweet mini chocolate chips, and the peanut butter. Glorious and gluten free cookies!
Chickpea Cookies (link):
I’ve been investigating cookie recipes that are both gluten-free AND vegan, so that I can bake for friends with food allergies. I tried a recipe called “I Dare You” Chickpea cookies and it turned out well. A similar recipe by Texanerin omits the oil (her version was posted first, and has lots of tips for the baker). These are vegan if you use maple syrup or agave syrup as the sweetener. Definitely use the Enjoy Life brand of dark chocolate chips: they are allergy-friendly and delicious. The batter blends up quickly in a food processor.
A 15 oz. can of chickpeas yields 1.75 cups of chickpeas, and the recipe uses only 1.25 cups chickpeas. Save the remaining half-cup of chickpeas for salad or snacks.
Cranberry Romaine Salad Smoothie (quickie recipe below):
We were out of baby spinach one day, so I made the Goldilocks Smoothie with 1 cup plain, fat-free Greek yogurt; 1/2 cup unsweetened vanilla almond milk; 1/2 cup water; 2 Tablespoons pecan pieces; 2 Tablespoons flax seeds; 1 teaspoon apple pie spice, 90 g (about 3.2 oz.) chopped romaine lettuce, 1/3 cup shredded carrots, 1 cup frozen pineapple chunks without added sugar, and 1/2 cup frozen cranberries without added sugar. Serves two. It makes a pretty, pink smoothie.
Crispy Salmon (link):
Kenji’s technique for salmon in a skillet cooked to 130F (medium) is so easy. We omitted everything else and only followed the salmon steps in the recipe:
Press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon filets skin side-down. Immediately reduce heat to medium-low. Cook, pressing gently on back of filets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.
Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate and allow to rest.
Easy Tuna Casserole from Scratch by the Weary Chef (link):
Another winning recipe from The Weary Chef blog with added vegetables and a homemade sauce (no cream of crap soup in a can). It’s definitely the best tuna casserole I’ve ever had. We used tri-color vegetable rotini. The addition of shredded carrots and asparagus pieces was really clever. Leftovers were still delicious the next day.
I bought actual buttermilk for this recipe (instead of clabbering milk with vinegar). The smallest bottle on sale was 1 quart — I used the leftover buttermilk to bake bread.
Gingered Tuna Salad (link):
I thought this was an interesting take on tuna salad, but it was a little too sweet to me. I had tuna in oil, so I omitted the olive oil. I’d like to try this again with even fewer ingredients: tuna in oil, no added mayo, with 1/2 cup chopped apple and 1 teaspoon ginger powder instead of crystallized ginger.
Holy Yum Chicken … (link):
Holy Wow is what we kept saying. This amazing chicken recipe has a fabulous Dijon mustard and maple syrup gravy with rosemary. We used 2 Tablespoons of rice wine vinegar. The author, Julie Wampler, has a ton of tips.
… served with Roasted Broccoli with Garlic (link):
I have a really good roasted broccoli recipe, but I wanted one that could go in the oven at the same temperature as the Holy Yum Chicken. We used a 12-ounce bag of fresh broccoli florets, lots of fresh garlic, and the extra half-cup of chickpeas from the Chickpea Cookies. Roast it at 450F for 20 to 25 minutes.
Paleo Spiced Nuts (link):
Elana’s Pantry shared this recipe for spiced nuts with no added sweeteners: no sugar, no honey, and no syrups. I made a batch for a friend who is on the Whole30 program. Nuts are still considered a “sometimes, not every day” treat under this program. These spicy, savory nuts are quite tasty.
Warm Almond Milk with Spices (link; quickie recipe below):
Similar to a vanilla hot chocolate. This drink was absolutely delicious after a cold night walking to look at Christmas lights. The recipe authors say, “The combination of almond milk and warming digestive spices balances your blood sugar and stabilizes your metabolism. The extra protein boost from the almond butter helps curb hunger pains. Serves 1.” I omitted the cayenne pepper, changed the method, and put the ingredients in order from most to least.
Heat 1 cup vanilla almond milk, unsweetened, in the microwave for one minute. Stir in 1 tablespoon almond butter, 2 teaspoons maple syrup, 1⁄2 teaspoon cinnamon powder, and 1/4 teaspoon ground ginger powder. Delicious!
Cook’s notes: The recipe is from the blog The View from Great Island. These are very rich and satisfying cookies. I used a 1 Tablespoon scoop to make 26 cookies. I very much liked that her recipe used 1/2 cup sugar, instead of 1 cup, like so many other nut butter cookie recipes.
A few days later, I made a small batch vegan version with flax meal. This vegan recipe makes 13 cookies when you use the Tablespoon scoop. Due to the flax, they come out crispier than the egg version. Also delicious!
1/2 Tablespoon [1.5 teaspoons] ground flax meal
1.5 Tablespoons water
1/4 cup sugar
1/2 teaspoon baking soda
1/2 cup cashew butter
1/2 cup dairy-free chocolate chips (Enjoy Life mini chips)
- Heat oven to 350F and line a cookie sheet with a Silpat liner
- Combine the ground flax meal with 1.5 Tablespoons water. Let chill in the fridge to thicken for a few minutes.
- Combine the flax mixture, sugar, baking soda, and cashew butter in the bowl of a stand mixer. Beat together
- Lightly beat in chocolate chips.
- Use a Tablespoon cookie scoop to dish out 13 balls of dough onto the baking sheet. The dough is kind of crumbly, so just pack it into the scoop.
- Flatten the balls of dough just slightly with your fingers.
- Bake for about 12-13 minutes.
These bars have a wonderful combination of spices. I reduced the sugar from 1/2 cup each to 1/3 cup each white and 1/3 cup brown sugar (2/3 cup total, instead of 1 cup). I used the cinnamon mini chips from Hershey’s instead of regular chocolate chips. These were easy to make in a stand mixer. Instructions have been revised to reflect the stand mixer.
Makes 16 bars
1/2 cup melted butter (1 stick or 4 oz.)
1/3 cup brown sugar
1/3 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 egg, beaten
1 cup all-purpose flour
3/4 cup rolled oats (uncooked oatmeal)
3/4 cup mini cinnamon chips
Heat oven to 350 degrees with the rack in the middle position. Lightly coat an 8 x 8-inch baking pan with cooking spray.
Melt the butter in a large, microwave safe bowl. Pour the butter into the bowl of a stand mixer. Add the brown and white sugars and let cool a bit. Beat in the baking powder, baking soda, salt, vanilla, cinnamon, and nutmeg. Beat in the egg.
Beat in the flour, oats, and chips. The dough will be stiff. Use a rubber spatula to spread dough evenly into the prepared pan.
Bake at 350 for 25 to 30 minutes. Cut into 16 bars when cool.
Source: Adapted from food.com (see notes above)
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