Cookies Archives - The Yummy Bowl

Shortbread Cookies with Cranberries

Julia | The Yummy Bowl — Sun, 13 Dec 2020 13:39:05 +0000

Gluten-Free Christmas Tree Shortbread Cookies are perfect for the holidays and easy to whip up. Use a star or Christmas tree-shaped cookie cutter for the festive season or make heart-shaped tender shortbread cookies for the upcoming Valentine’s day.

Loving these? Try my Christmas Tree Brownies next!

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How to make Gluten Free Shortbread Cookies

Place cranberries in a small bowl with warm water and leave them to soak for at least 30 minutes. Then take them out and place them on a paper towel to dry out. This will help the berries to soften and remove the excess chemicals that are used for dried fruits. Set aside.

In a medium mixing bowl, add butter, powdered sugar and stir with a fork to combine.

Then, add egg yolks to the mix, one by one. Keep stirring with the fork until all the ingredients are combined.

Add water or milk, depending on what you prefer.

In a separate mixing bowl, combine 2 flours, baking powder, xanthan gum.

When all of these ingredients are combined, strain the flour mixture and add portion by portion to the butter mixture.

Keep stirring the batter (it should be easy enough to stir it with a fork). The batter should be tender, slightly sticky, and hold its shape. Finally, stir in the cranberries.

In case your batter looks dry, add 1 more teaspoon of water/milk. If it’s more liquid, then a few spoons of rice flour.

Roll the dough into a ball and wrap it up in a plastic wrap. Start rolling the dough until it’s even and to the desired thickness. (This dough makes about 14 standard size Christmas tree shape cookies).

Place the rolled out dough into the fridge to chill for 2 hours.

When ready, remove the dough from the fridge and cut the cookies.

Transfer the cookies to the preheated oven to 350 F for 10-14 minutes.

Let cool and decorate with frosting or eat as they are. Both ways are delicious!

More Christmas Recipes You'll Like:

For more festive recipes be sure to take a look at our Christmas recipes.

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Recipe

Gluten Free Christmas Tree Shortbread Cookies

Gluten-Free Christmas Tree Shortbread Cookies are perfect for the holidays and easy to whip up. Use a star or Christmas tree shaped cookie cutter for the festive season or make heart-shaped tender shortbread cookies for the upcoming Valentine’s day. These cookies taste too good to enjoy them only during one holiday!

Course Baking, Cookies

Cuisine American

Keyword christmas tree cookies, christmas tree shortbread cookies, gluten free shortbread

Prep Time 2 15

Cook Time 15

Total Time 2 30

Servings cookies

Author Julia | The Yummy Bowl

Ingredients

½ cup white rice flour
⅓ cup cornflour
4 tablespoon powdered sugar
3 oz butter room temperature
¼ teaspoon xanthan gum
1 teaspoon water or plant-based milk
3 pcs egg yolks
¼ teaspoon baking powder gluten-free
3 tablespoon dried cranberry washed and dried

Instructions

Place cranberries in a small bowl with warm water and leave them to soak for at least 30 minutes. Then take them out and place them on a paper towel to dry out. This will help the berries to soften and remove the excess chemicals that are used for dried fruits. Set aside.
In a medium mixing bowl, add butter, powdered sugar and stir with a fork to combine.
Then, add egg yolks to the mix, one by one. Keep stirring with the fork until all the ingredients are combined.
Add water or milk, depending on what you prefer.
In a separate mixing bowl, combine 2 flours, baking powder, xanthan gum.
When all of these ingredients are combined, strain the flour mixture and add portion by portion to the butter mixture.
Keep stirring the batter (it should be easy enough to stir it with a fork). The batter should be tender, slightly sticky, and hold its shape. Finally, stir in the cranberries.
In case your batter looks dry, add 1 more teaspoon of water/milk. If it’s more liquid, then a few spoons of rice flour.
Roll the dough into a ball and wrap it up in a plastic wrap. Start rolling the dough until it’s even and to the desired thickness. (This dough makes about 14 standard size Christmas tree shape cookies).
Place the rolled out dough into the fridge to chill for 2 hours.
When ready, remove the dough from the fridge and cut the cookies.
Transfer the cookies to the preheated oven to 350 F for 10-14 minutes.
Let cool and decorate with frosting or eat as they are. Both ways are delicious!

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Shortbread Cookies with Cranberries appeared first on The Yummy Bowl.

Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)

Julia | The Yummy Bowl — Mon, 02 Nov 2020 08:16:14 +0000

Chocolate-covered Thumbprint Cookies are filled with jam, sweet, festive, and great for holidays. These crispy cookies are made with almond flour, maple syrup, berry jam and coated in dark chocolate. Vegan + dairy free + gluten-free.

Love Gluten free baking recipes? Try our Oatmeal Cookies, the best Air Fryer Peanut Butter Cookies and loaded with chocolate Gluten Free Brownies.

These thumbprint cookies are one of our favorite cookies to enjoy during Christmas festivities. I hope you enjoy them too!

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Ingredients

This recipe was inspired by Tagalongs, but instead of peanut butter, I chose jam this time. And these are equally good, as the original. Try it for yourself!

You might want to double the quantities because these usually don’t last for long in our house, that’s for sure. Just FYI.

Almond flour - this flour adds a unique chewiness to cookies that traditional flour can't quite achieve. I prefer using blanched almond flour rather than almond meal. The almond meal won't produce the same results and make your cookie darker and slightly gritty. You can make your own almond flour, buy from a store (such as Bob's Red Mill or Trader's Joe Almond Flour) or use some popular almond flour substitutions.
Chocolate - use dark or semi-sweet chocolate for the best flavor. Milk chocolate is great too but in my opinion too sweet for these cookies.
Maple syrup - Maple syrup can be replaced with agave nectar or coconut syrup, though maple offers great flavor. I don't recommend using granulated sugar as it will make your cookies dense.
Pinch of salt (fine sea salt if you have) or kosher salt.
Vanilla extract - use the pure kind.
Coconut oil - you can change it to butter or olive oil.
Red currant or raspberry jam are my favorite thanks to their sweet-tart flavors.
+ white chocolate and raspberry sprinkles

Instructions

Preheat oven to 300°F.

In a medium mixing bowl, add almond flour, coconut oil, maple syrup, vanilla, and salt. Mix with a spatula or stand mixer.

Scoop dough using a tablespoon or smaller cookie scoop and form into a round cookie shape transfer to a baking sheet and gently press to flatten the cookies. Use your fingers (I actually used a mini cork from my vanilla extract bottle) to create a small dent in the center of each cookie.

Add 1 teaspoon of jam in the middle of each cookie.

Bake for 15-18 minutes, until cookies are slightly golden brown on the bottom.

I suggest checking after 12-15 minutes if cookies are not burnt from the bottom, because every oven is different.

Remove from the oven let cool on the cookie sheet and then transfer to a cooling rack.

Meanwhile, melt chocolate chips and coconut oil in a double boiler or the microwave.

The cookies should be chilled by now and you can start covering them in chocolate.

For this, first place parchment paper under the cooling rack. Slowly pour the melted hot chocolate over the cookies.

Let the excess drip off first, (you can also scrape it off and use it again if you run short) and transfer into the fridge or freezer for about 15-20 minutes to let the chocolate set.

After the dark chocolate is set, drizzle melted white chocolate and sprinkle dried raspberries on top. Let it set and enjoy!

Tips

This recipe makes 11 medium-sized cookies. You can experiment with sizes and make smaller ones if you prefer.
Don’t forget to check the cookies in the middle of baking or at about the 12-minute mark, depending on the oven these almond flour cookies can easily burn.
You can also use different flavored jams, we love our homemade strawberry rhubarb jam.

More Easy Desserts

Coconut Almond Cake
Oreo Cream Cheese Cookies
Red Currant Crumble Bars (Gluten Free)

Check out my Cookies Recipe Index for more delicious gluten free recipes.

Recipe

Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)

Chocolate covered Thumbprint Cookies are filled with jam, sweet, festive, and great for holidays. These crispy cookies are made with almond flour, maple syrup, berry jam and coated in dark chocolate. Vegan + dairy free + gluten-free.

Course Dessert

Cuisine American

Keyword almond flour cookies, christmas cookies, christmas gluten free cookies, festive cookies, jam filled cookies, vegan cookies

Prep Time 25

Cook Time 18

Total Time 43

Servings cookies

Calories 268kcal

Author Julia | The Yummy Bowl

Ingredients

2 cup dark chocolate chips or regular shredded chocolate (Dairy free)
4 tablespoon maple syrup or honey
2 cup almond flour
Pinch of salt fine sea salt if you have
2 teaspoon vanilla extract
2 tablespoon coconut oil can change to butter
11 teaspoon Red Currant jam or any other solid jam that has a more sour taste

White Chocolate Glaze

½ cup white chocolate optional
1-2 tablespoon dried raspberry optional

Instructions

Preheat oven to 300°F.
In a medium mixing bowl, add almond flour, coconut oil, maple syrup, vanilla, and salt.
Scoop dough using a tablespoon or cookie scoop and form into a round cookie shape and transfer to a baking sheet and gently press to flatten the cookies. Using your fingers (I actually used a mini cork from my vanilla extract bottle) to create a small dent in the center of each cookie.
Add 1 teaspoon of jam in the middle of each cookie.
Bake for 15-18 minutes, until cookies are slightly golden brown on the bottom. I suggest checking after 12-15 minutes if cookies are not burnt from the bottom, because every oven is different.
Remove from the oven and let cool on the cookie sheet and then transfer to a cooling rack.
Meanwhile, melt chocolate chips and coconut oil in a double boiler or the microwave.
The cookies should be chilled by now and you can start covering them in chocolate. For this, first place parchment paper under the cooling rack. Slowly pour the melted hot chocolate over the cookies. Let the excess drip off first, (you can also scrape it off and use it again if you run short) and transfer into the fridge or freezer for about 15-20 minutes to let the chocolate set.
After the dark chooclate is set, drizzle melted white chocolate and sprinkle dried raspberries on top. Let it set and enjoy!

Notes

This recipe makes 11 medium-sized cookies. You can experiment with sizes and make smaller ones if you prefer.
Don’t forget to check the cookies in the middle of baking or at about the 12-minute mark, depending on the oven these almond flour cookies can easily burn.

Nutrition

Calories: 268kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free) appeared first on The Yummy Bowl.

Gluten Free Oatmeal Cookies With Chocolate Chips

Julia | The Yummy Bowl — Wed, 25 Jan 2023 02:32:08 +0000

Gluten-free oatmeal cookies are a delicious and healthy alternative to traditional oatmeal cookies. These cookies are made with oat flour and chocolate chips - the perfect option for those with gluten sensitivities or celiac disease.

These cookies are soft, chewy, and packed with the comforting flavors of oats and chocolate. They make a great snack, breakfast, or dessert option and can be enjoyed by anyone, gluten-free or not.

Want more gluten-free baking? Try our decadent Chocolate Chip Cookies With Peppermint, Oreo Cheesecake Cookies or the best Peanut Butter Cookies and loaded with chocolate Gluten Free Brownies.

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Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Butter - Melted. I’ve used unsalted butter, so I can control the salt content myself. Salt is necessary as it elevates the chocolate and sugar intensity in the recipe.
Vanilla bean paste or vanilla extract - both can be used interchangeably in gluten free baking. I just find that paste has a stronger vanilla flavor.
White sugar - The white sugar provides sweetness and helps to create crispy edges on these cookies.
Brown sugar - The brown sugar adds depth of flavor and moisture for a chewy texture. I love using brown sugar in cookies for its caramel flavor and chewy texture that it adds to cookies. Raw sugars can be used as a substitute to brown sugar.
Egg - Bring your egg to room temperature before combining it with the rest of the cookie batter ingredients.
Oat flour - I’ve used fine oat flour. You can easily make your own by grinding the oats in a blender or coffee/spice grinder. All you need is whole rolled oats (not steel-cut or quick oats). Blend until they form a fine powder, stopping to stir occasionally. Use certified GF oats and flour.
Baking soda - Check the expiry date to prevent the cookies from spreading too much. Naturally, baking soda does not contain gluten.
Chocolate chips - You can use semi-sweet chocolate chips, dark, milk, or white chocolate chips. Chocolate chunks are a good alternative and that's what I used here. Most chocolate chips are gluten-free, but always make sure to go through the label. Chocolate is often manufactured in facilities with the possibility of cross-contamination with gluten.
Flaky sea salt - For serving. While this isn’t necessary, it intensifies the chocolate flavor even more in those chewy cookies.

JULIA'S TIP Why use unsalted butter? The salt content in various butter brands varies. Depending on the brand, different amount of salt is added according to their recipes. I like to use unsalted butter in baking, so I can control the salt content myself.

Instructions

In a large bowl, with an electric mixer beat together melted butter and egg until just combined. Add the sugars and beat on low again until all combined.

Mix the dry ingredients (oat flour, salt, soda) and add them to the wet ingredients. Stir in vanilla and fold in chocolate chips.

Cover the cookie dough bowl and refrigerate for at least one hour. You can see the dough texture in the pictures below.

Preheat the oven to 350 degrees Fahrenheit. Prepare a large cookie sheet lined with parchment paper.

Use a large ice cream scoop to make 14 cookie dough balls. Spread them out onto the baking sheet leaving 2-3 inches apart from each other to expand.

Bake cookies for 10-11 minutes. The edges will become golden brown, and the center will still be jiggly.

Cool on a baking sheet for 5 minutes before transferring these onto a wire cooling rack to cool completely.

Related: Healthy Oatmeal Cookies

How to make the best gluten free oatmeal cookies?

The key to perfect gluten free oatmeal cookies is to follow the recipe instructions and measure your ingredients correctly.

And a few main tips from me:

Do not overbake the cookies, if not sure rather underbake these. The middle should be soft and a little jiggly once you take them out of the oven to cool.
Don’t substitute the sugars if possible. Using both brown and white sugar in classical chocolate chip cookies gives the best results and give the cookies their chewiness and the right texture.
It is possible to substitute the melted butter but there is no other ingredient that comes close to the buttery creamy flavor of dairy butter. At least I haven't found one yet.
Chill the dough for a minimum of 1 hour, ideally overnight. You can bake them right from the fridge. If you don’t do chilling, your cookies will be thin and spread out too much which will also make them taste dry.

Are Oats Gluten-Free?

Are oats, oatmeal and oat flour all gluten free? The short answer is yes, oats are naturally gluten-free. However, you still have to go for gluten-free certified oats as many brands process oats in facilities together with wheat grains such as rye, barley, and wheat.

Cross-contamination occurs and these oats become not gluten-free anymore.

Same with the oat flour in this recipe, look for the GF label on the package. Various brands will give different results. We like to use Bob’s Red Mill as these are trusted high quality oats and tested with many baking recipes.

Tips

Avoid overbaking gluten-free oatmeal cookies.
The cookies are ready when the edges are becoming golden brown but the center is a little jiggly.
If the cookies are too firm to touch, you have probably overbaked them.
Just like with my Mint Chocolate Chip Cookies, the cookies will have soft middle and feel a little wet when right from the oven. Although these oatmeal cookies are not super chewy but are not dry either.
Flavor & Texture - these cookies have a crisp exterior with a little softness inside, but these are not chewy cookies. The flavor is buttery, a little nutty, and full of chocolate, oat flavor with a hint of vanilla. They are not the thickest but you can make them thick by doubling the cookie balls in size.
You can substitute the egg with flaxseeds or chia egg and the butter can be swapped for vegan or coconut butter.
Small batch - I used a large ice cream scoop to measure the cookie dough balls, making 14 cookies. You could use a smaller cookie scoop instead to make more cookies.
You can easily double the ingredients to make a double batch and store them in the freezer in an airtight container to enjoy whenever you like.
Room temp ingredients - The egg should be at room temperature, and the butter should be melted and slightly cooled. This helps these ingredients mix much better into the cookie batter.
Always check the expiry date on the label of your baking soda, as old or expired ingredients can affect how these cookies rise while baking.
Don’t be tempted to substitute the sugars in this recipe. They are both needed to create the perfect cookie. While you could technically make these oatmeal cookies only with white sugar, there definitely will be a difference even though they will still taste good. I haven't tried making these with liquid sweeteners yet.
Just a common sense but if you are celiac or gluten-free intolerant, you probably know that many baking ingredients contain hidden sources of gluten. Always go for products with GF certified labels.
If you are making your own oat flour from scratch, use old-fashioned rolled oats. Quick oats are too fine, and steel-cut oats will be overly coarse. Use the same amount of oats as the recipe calls for oat flour.

JULIA'S TIP for making perfectly round cookies - it’s very easy! When cookies are baked and still on the baking sheet, take a small bowl, rounded glass, or a mug, and swirl multiple times over still-warm cookies. Do it until they are nicely rounded and in uniform sizes.

Serving Suggestions

These oat cookies are ideal to be served a little warm, with a glass of milk, or turned into cookie sandwiches/ice cream sandwiches. Yum!

A simple light glaze from my sister site's recipe for Blueberry Bread will add a new twist to traditional oat cookies.

Freezing And Storing Instructions

To store. Let the cookies cool completely and store them in an airtight container, jar, or ziplock bag at room temperature.

To freeze gluten-free oatmeal cookies, let them cool first and transfer them to freezer safe container or ziplock bag (just make sure to squeeze all the excess air out first) and freeze for up to 3 months.

Let the cookies thaw on the kitchen counter for 1 hour. However, I highly recommend freezing the cookie dough instead. For this, follow the steps as instructed but don’t bake the cookie balls. Let the cookie balls flash freeze first on a plate or baking sheet and then transfer them to a zip lock bag.

These cookies can be baked right from the freezer, just add 1-2 minutes to the baking time. If you have time, I recommend thawing them a bit on the counter first so they can spread out nicely.

To make ahead. Make the homemade cookie dough and cover it with plastic wrap or a lid. Keep refrigerated for up to 2 days.

Variations

To upgrade the flavor add in warming spices - cinnamon, nutmeg, and cloves.
If you want more chunky cookies, use 1 cup of old-fashioned oats + 1 cup of oat flour instead. This will add some texture to your cookies.
Dairy-free gluten-free oat cookies - you’ll have to swap two ingredients: for a nondairy butter you can use vegan butter, coconut butter, coconut oil or olive oil. We are using butter in its melted form so you can even use olive oil here as a sub. And you’d need to use dark chocolate or dairy-free chocolate chips.
Eggless cookies -go egg-free by substituting it with one flax egg or chia egg.
Instead of regular melted butter use browned butter! It will add a decadent caramel flavor to your cookies. Melt and brown the butter slightly in a small saucepan, let cool and then add I to the mix instead of regular butter.
Lemon or orange zest will add that necessary extra that your classical cookies are missing.
Optional add-ons instead of chocolate chips - nuts (macadamia, hazelnuts, peanut, almond, pecan), dried fruits such as raisins, and shredded coconut flakes.
If you like oats, try our loaded Monster cookies next time.

FAQs

What can I substitute for flour in oatmeal cookies?

If you are baking gluten-free, then you can use a good GF-certified flour blend with xanthan gum. For regular baking, all-purpose flour will be fine in this recipe.

Can I use oats instead of oat flour?

Yes! To use oats as a substitute for oat flour, you will need to grind them into a fine powder using a food processor or a high-powered blender.

You may also need to make some adjustments to your recipe when using oats as a substitute for oat flour, such as increasing the liquid in the batter so that the cookies aren’t overly chewy or crumbly.

Does gluten-free flour change baking time?

Yes, gluten-free flour can affect the baking time of a recipe. Because gluten-free flours lack the chewy gluten found in wheat flour, they can absorb liquid differently and have a different texture, affecting the baking time and final texture of the baked goods.

Gluten-free goods brown faster and take a longer time to cook through. Therefore, they need to be cooked for a slightly long time (about 15 additional minutes) at a lower temperature (reduced by about 25F), so they don’t burn.

More recipes with oats

ALL DESSERT recipes.

Chocolate Porridge
Pumpkin Pancakes
Rhubarb Strawberry Crisp
Strawberry Cheesecake Overnight Oats

More gluten free baking recipes

Recipe

Gluten Free Oatmeal Cookies With Chocolate Chips

Course Baking, Cookies

Cuisine American

Keyword gluten free oatmeal chocolate chip cookies, gluten free oatmeal cookies, oatmeal chocolate chip cookies

Prep Time 10

Chill time 1

Total Time 1 10

Servings cookies

Calories 207kcal

Author Julia | The Yummy Bowl

Ingredients

½ cup (1 stick) unsalted butter, melted
1 ½ teaspoon vanilla paste or extract
½ cup white sugar
¼ cup brown sugar loosely packed
1 large egg
2 cups oat flour
½ teaspoon baking soda
½ cup chocolate chips or chunks
Flaky sea salt for topping
1 pinch salt

Instructions

In a large bowl, with an electric mixer beat together melted butter and egg until just combined. Add the sugars and beat on low again until all combined.
Mix the dry ingredients (oat flour, salt, soda) and add them to the wet ingredients. Stir in vanilla and fold in chocolate chips.
Cover the cookie dough bowl and refrigerate for at least one hour. You can see the dough texture in the blog post.
Preheat the oven to 350 degrees Fahrenheit. Prepare a large cookie sheet lined with parchment paper.
Use a large ice cream scoop to make 14 cookie dough balls. Spread them out onto the baking sheet leaving 2-3 inches apart from each other to expand.
Bake cookies for 10-11 minutes. The edges will become golden brown, and the center will still be jiggly.
Cool on a baking sheet for 5 minutes before transferring these onto a wire cooling rack to cool completely.

Notes

Flavor & Texture - these cookies have a crisp exterior with a little softness inside, but these are not chewy cookies. The flavor is buttery, a little nutty, and full of chocolate, oat flavor with a hint of vanilla. They are not the thickest but you can make them thick by doubling the cookie balls in size.
For small batch, I used a large ice cream scoop to measure the cookie dough balls, making 14 cookies. You could use a large cookie scoop instead to make slightly smaller cookies.
Don’t be tempted to substitute the sugars in this recipe. They are both needed to create the perfect cookie. While you could technically make these oatmeal cookies only with white sugar, there definitely will be a difference even though they will still taste good.
If you are GF, choose gluten free certified oat flour or oats.
Avoid overbaking gluten free oatmeal cookies.
The cookies are ready when the edges are becoming golden brown but the center a little jiggly.
If the cookies are too firm to touch, you have probably overbaked them.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

These gluten-free oatmeal cookies were inspired by Chelsey.

The post Gluten Free Oatmeal Cookies With Chocolate Chips appeared first on The Yummy Bowl.

Coconut Oatmeal Pecan Cookies

Julia | The Yummy Bowl — Tue, 25 Apr 2023 22:33:55 +0000

Enjoy these scrumptious coconut oatmeal cookies with freshly brewed coffee as a breakfast snack or midday treat!

⭐ Like oatmeal cookies? Try our breakfast cookies, oatmeal cookies or ban ana oatmeal cookies next time.

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Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Butter - Softened butter at room temperature. Unsalted butter is best.
Sugar - Brown sugar (light or dark brown sugar) and white sugar. I used dark for a more darker and caramel-flavored cookie. Coconut sugar could also be used for added coconut flavor in this oatmeal coconut cookies recipe.
Eggs - Large eggs at room temperature.
Vanilla extract - Almond extract can be used instead. Use pure vanilla extract and not the artificial kind (the flavor is different plus full of bad-for-you fillers).
Flour - All-purpose flour or a gluten-free blend with xanthan gum. For this recipe I've also tried GF Flour Blend Schar.
Baking soda - Check the expiry date of this ingredient to ensure a good rise in the cookies. Baking powder can be used instead which will give very simialr results.
Cinnamon - high quality does matter in smell, taste and flavor. Of course, cookies will still taste delicious with regular ground cinnamon as well.
Salt - Sea salt or kosher salt for the best natural flavor. Omit if using salted butter. I like to add more sea salt flakes on top right after baking.
Old-fashioned rolled oats - Certified gluten-free oats can be used if required.
Unsweetened coconut - Use coconut flakes or shredded coconut (desiccated coconut).
Pecans - or walnuts, hazelnuts, peanuts. Chopped finely.

📋 Flour - You can use gluten free or regular wheat flour here. The results are very similar, it is hard to tell which one is GF. I've made these cookies with my homemade gluten free flour blend and Schar flour. Both give delicious results! We also like Bobs Red Mill.

Instructions

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl combine butter and sugars. Beat the butter mixture on a low speed (with an electric hand mixer or stand mixer) until smooth and creamy.

Gradually add egg and vanilla. Mix on low until combined. Set aside.

In a separate large mixing bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.

Stir in pecans, coconut. You don’t have to freeze the cookie dough as these cookies don’t spread as much. If you need to wait until baking the cookies, it is totally fine to place the dough in a freezer bag in the fridge.

Form about 2 tablespoons sized cookie dough balls and transfer to baking sheet lined with baking mat or parchment paper.

Slightly press down and even out the edges. These cookies will bake the same way as they are shaped, not much spreading.

Bake for 12 minutes (the time may vary due to different ovens).

Related: Healthy Oatmeal Cookies

The cookies will have a soft center inside with a more firm exterior. Once they cool down they will set well and the texture inside remains soft, and buttery.

Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Recommended Equipment

Cookie sheet
Silicone baking mat or brown parchment paper
Wire cooling rack
Measuring cups and spoons
Airtight Food containers
Mixing Bowls
Kitchen Aid Stand Mixer

Tips

Typically, cookies with gluten free flour will be more tender and softer than regular wheat flour cookie. This ofcourse, will vary bit with different flour brands. Only use GF flour from trusted, tested and popular brands for any GF baking recipe.
Old-fashioned rolled oats are best for these cookies as they provide a chewier texture than quick oats. Just a personal preference, you can still use quick oats here if these are the only ones you have.
You don’t need to chill the cookie dough since this cookie batter won’t spread that much while baking. If you wait before baking these cookies, the batter can be stored in the fridge.
Allow the butter and eggs to reach room temperature for easy mixing.
The combination of white granulated sugar and brown sugar creates a crispy outer edge and a soft buttery center. Don’t omit the one sugar, as this will affect the taste and texture of these cookies.
Cookie scoops are a great tool to use for creating uniform-sized cookies. A medium cookie scoop is a good size for these cookies.
These cookies only need to be pressed down slightly before baking. These cookies won’t change much shape while baking.
Only bake these cookies until they are slightly golden brown on the edges but still soft in the center. They should feel quite soft when you take them out of the oven. they will set after 5-10 minutes.
The combination of white sugar and brown sugar creates a crispy outer edge and a soft buttery center. Use both and not just one type as this will affect the taste and texture of these cookies.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help prevent the freshly baked cookies from falling apart.
Make coconut oatmeal chocolate chip cookies by including dark chocolate chips in the cookie dough.
Non dairy cookies - I haven't, but you could use a good quality vegan butter, pure (non dairy) dark chocolate chips, and egg or for vegan modification 1 flax seed egg.
Why use unsalted butter? The salt content in various butter brands varies. Depending on the brand, different amount of salt is added according to their recipes. I like to use unsalted butter in baking, so I can control the salt content myself.

Serving Suggestions

Great for snacking throughout the day with a glass of milk.
Crumble the cookies into your favorite ice cream and enjoy them as a tasty dessert.
Pack 'em up into pretty bags, add a ribbon and you have a great gift for friends and family.

Freezing And Storing Instructions

To Store. These pecan cookies remain soft for several days. Cool the cookies before storing them completely. Store at room temperature for 2-4 days or refrigerate for longer.
To Freeze. Let the cookies cool and store them in the freezer for 2-3 months.
To Freeze Unbaked Cookie Dough, roll it into balls and flash freeze on a baking sheet until the cookies become firm. Transfer to an airtight container and freeze for 2-3 months. When ready to bake, defrost in the fridge overnight, let come to room temperature and continue with recipe instructions for baking.

FAQs

Why are coconut cookies healthy?

Coconut boosts the immune system and lowers cholesterol. It’s also great for bone health, metabolism, good digestion, and dietary fiber. The addition of oatmeal also adds protein, minerals, vitamins, and complex carbohydrates. However, be mindful as coconut mixed together with sugar (in a cookie form) becomes not the healthiest treat and should be consumed in moderation.

This being said, I believe homemade is still better than from buying cookies from the store.

What kind of oatmeal is best for baking cookies?

Old-fashioned oats are best for these coconut oatmeal cookies. This ingredient creates a chewy texture and nutty flavor. Old-fashioned oats are also thicker and heartier than quick oats (or instant oats).

I don't recommend using quick cooking oats or steel-cut oats as the cookies won’t have as chunky texture.

Why do my oatmeal cookies get hard?

There are a few reasons why these cookies could be hard. Overbaking the cookies will result in a hardened texture. Reduced moisture in the cookie batter or too much flour added can also result in hard cookies. Also, avoid overmixing the batter.

Should you let oatmeal cookie dough rest?

I haven’t. It is important to let the freshly baked cookies rest for a few minutes before transferring them to a wire rack. This will help the cookies firm up so that they don’t crumble and fall apart.

Is it better to chill oatmeal cookie dough before baking?

No, not necessarily. Just like my Banana Oat Cookies and Breakfast Cookies, the consistency of the cookie dough doesn’t necessitate chilling time in the fridge or freezer before baking. That said, you can chill the dough in the fridge if you need to wait to bake the cookies.

For all baking recipes, hop on to our Desserts collection.

💗I hope you'll enjoy these pecan cookies, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗

Happy Baking,

Love,

Julia

Recipe

Coconut Oatmeal Pecan Cookies

Chewy coconut oatmeal cookies are made with pecans, old-fashioned oats and a creamed mixture which gives these delicious cookies chewy centers with crisp edges. The coconut in these cookies is subtle while adding an extra layer of texture and flavor. Enjoy these scrumptious coconut oatmeal cookies with freshly brewed coffee as a breakfast snack or midday treat!

Course Baking, Cookies

Cuisine American

Keyword coconut cookies recipes, oatmeal coconut cookies, pecan cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 226kcal

Author Julia | The Yummy Bowl

Ingredients

1 cup butter room temperature
¼ cup brown sugar I used dark sugar, see notes
¾ cup white sugar
2 large eggs room temp
1 tablespoon pure vanilla extract
1 ¼ cup flour or GF flour blended with xanthan gum
1 teaspoon baking soda GF certified if needed
1 teaspoon cinnamon
½ teaspoon salt
2 ½ cups old-fashioned oats use certified GF if needed
1 cup unsweetened coconut flakes or shredded coconut desiccated coconut
½ cup pecans chopped fine

Instructions

Preheat the oven to 350 F.
In a large bowl combine butter and sugars. Beat the butter mixture on a low speed with an electric hand mixer or stand mixer until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.
In a separate large mixing bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
Stir in pecans, and coconut. You don’t have to freeze the cookie dough as these cookies don’t spread as much. If you need to wait until baking the cookies, it is totally fine to place the dough in a freezer bag in the fridge.
Form about 2 tablespoons sized cookie dough balls and transfer to a baking sheet lined with a baking mat or parchment paper. Slightly press down and even out the edges. These cookies will bake the same way as they are shaped, with not much spreading.
Bake for 12 minutes (the time may vary due to different ovens).
The cookies will have a soft center inside with a firm exterior. Once they cool down they will set well and the texture inside remains soft, and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

Sugar - Brown sugar (light or dark brown sugar) and white sugar. I used dark for a more darker and caramel flavored cookie. Coconut sugar could also be used for added coconut flavor in this oatmeal coconut cookies recipe.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Coconut Oatmeal Pecan Cookies appeared first on The Yummy Bowl.

Gluten Free Chocolate Chip Cookies

Julia | The Yummy Bowl — Fri, 21 Apr 2023 18:17:26 +0000

Gluten-free chocolate chip cookies are just as delicious, soft, and chewy as regular chocolate chip cookies! Making your own gluten-free cookies from scratch gives you full control over the ingredients used - perfect for catering to allergies without compromising texture and flavor.

This cookies can be made with both gluten free flour or regular all purpose flour.

⭐ Like chewy cookies? Try our peanut butter cookies, oatmeal cookies or oreo cream cheese cookies next time.

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📋 Flour - I've made these cookies with with my homemade gluten free flour blend and Schar flour. Both give delicious results! Use your favorite flour with xanthan gum or regular all-purpose will produce very similar results too. We also like Bobs Red Mill.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Unsalted butter - At room temperature. Salted or unsalted butter. If you use salted butter, I recommend omitting the salt from the ingredients list.
Sugar - We need both here for the best result: White sugar and brown sugar (I used dark sugar for extra caramel-y flavor). Light brown sugar or dark brown sugar (this is what I used) can be used. If you don't have brown sugar you can use simply white sugar or other brown sugar substitutes.
Vanilla extract - Almond extract can be used instead. Use pure vanilla extract and not the artificial kind (the flavor is different plus full of bad-for-you fillers).
Egg - Large egg at room temperature.
Flour - All-purpose flour or a gluten-free blend with xanthan gum. For this recipe I've also tried GF Flour Blend Schar.
Baking soda - Check the expiry date of this ingredient to ensure the cookies rise while baking.
Salt - Sea salt or kosher salt for the best natural flavor. Omit if using salted butter. I like to add more sea salt flakes on top right after baking.
Chocolate chips - Set more aside for decoration. I used semi-sweet chips. You could use vegan chocolate chips, white chocolate chips or chocolate chunks, and peanut butter chips. Dark chocolate is another delicious alternative.

Instructions

In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.

In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.

Stir in chocolate chips. Freeze the cookie dough for 30 minutes or fridge for longer until the dough resembles ‘’playdough’’.

The dough will be sticky in the beginning so we need to chill it first otherwise it is hard to form cookie dough balls and the cookies will spread too much.

Preheat the oven to 350 degrees Fahrenheit.

Form about 1 ½ tablespoon-sized cookie dough balls and transfer them to a baking sheet lined with a baking mat or parchment paper. Don’t press down.

Bake for 12 minutes (the time may vary due to different ovens). Once the cookies are baked, press more chocolate chips on the top (personal preference and only for visual).

The cookies will have a soft center inside with a slightly crisp exterior. Once they cool down they will set well and the texture inside remains soft, and buttery.

Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. Sprinkle with sea salt flakes to bring out the chocolate flavor even more.

Recommended Equipment

Cookie sheet
Silicone baking mat or brown parchment paper
Wire cooling rack
Measuring cups and spoons
Airtight Food containers
Mixing Bowls
Kitchen Aid Stand Mixer

Tips

Use a quality gluten-free flour blend that’s specifically designed for baking. I’ve found that all-purpose gluten-free flour blends that contain large amounts of starch can create dry and crumbly cookies.
Xanthan gum helps to improve the texture of gluten-free baked goods by acting as a binder. If you’re using gluten-free flour without xanthan gum already incorporated into it as a blend, then add ½ teaspoon of xanthan gum to the cookie dough.
I’ve used both white and brown sugar for the cookie batter. I don’t recommend substituting the sugars. Both should be used for the best results. While you could use only white sugar, there will be a difference in texture and taste.
Always check the expiry date of your baking soda, as this affects the rise of the cookies. It should also be stored in a dry area and properly sealed.
Chilling the cookie dough is an important step in this recipe. It helps to reduce the stickiness of the cookie batter so that you can shape the dough balls easily. Chilling the dough also helps prevent the cookies from spreading too much while baking.
Use parchment paper or a silicone mat to line the baking sheet. Don’t use cooking spray or grease, as the cookies will absorb this and can cause them to spread more.
Since all ovens differ, be careful not to overbake these cookies, which will result in dry cookies. These cookies should be lightly golden brown on the edges and chewy in the center.
You can use light or dark brown sugar. The darker the sugar, the sweeter the cookies will be. or try one of these 9 brown sugar alternatives instead.

📋 JULIA'S TIP The combination of white sugar and brown sugar creates a crispy outer edge and a soft buttery center. Use both and not just one type as this will affect the taste and texture of these cookies.

Serving Suggestions

Here are our favorite ways to enjoy these cookie bites:

These cookies are excellent snacks throughout the day to enjoy with a glass of milk.
Crumble the cookies into your favorite ice cream and enjoy them as a tasty dessert.
Pack 'em up into pretty bags, add a ribbon and you have a great gift for friends and family.

Freezing And Storing Instructions

To Store. These cookies remain buttery and soft for several days. Cool the chocolate chip cookies before storing them completely. Store at room temperature for 2-4 days or refrigerate for longer.
To Freeze. Let the cookies cool and store them in the freezer for 2-3 months. To freeze the unbaked cookie dough, roll it into balls and flash freeze on a baking sheet until the cookies become firm. Transfer to an airtight container and freeze for 2-3 months.

Which Chocolate Chips Are Gluten-Free?

There are many brands of gluten-free chocolate chips on offer these days. Some of these brands include:

Enjoy Life Chocolate Chips
Hershey's Chocolate Chips and Chunks
Lily's Baking Chips
365 Chocolate Chips
O Organics Chocolate Chip
Pascha Chocolate Chips
Lakanto Chocolate Chips
Endangered Species Chocolate Chips
Or you could also use M&Ms (gluten free in the US)

📋 JULIA'S TIP Why use unsalted butter? The salt content in various butter brands varies. Depending on the brand, different amount of salt is added according to their recipes. I like to use unsalted butter in baking, so I can control the salt content myself.

FAQs

How do you keep gluten-free cookies soft?

Once baked and cooled, keep the cookies in an airtight container to prevent them from drying out.

Another trick is to place a slice of fresh white bread in the cookie container. The moisture in the white bread is absorbed by the cookies, helping them to remain soft and moist while not affecting the flavor of the cookies.

What kind of cookies are gluten-free?

All kinds of cookies can be gluten-free if they contain gluten-free ingredients. Always check the packaged ingredients list when buying cookies. Making your own gluten-free cookies from scratch gives you greater control over the ingredients used.

What makes cookie have gluten?

The flour used in cookie recipes is usually responsible for adding gluten, a protein found in wheat, barley, and rye.

Which gluten-free flour is best for cookies?

Bob’s Red Mill gluten-free baking flour is a convenient 1-1 substitution and contains white rice flour as a main ingredient, acting as a binder in gluten-free baked goods.

For all baking recipes, hop on to our Desserts collection.

💗I hope you'll enjoy this gluten free chocolate chip cookie recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗

Happy Baking! Love,

Julia

Recipe

Gluten Free Chocolate Chip Cookies

Course Baking, Cookies

Cuisine American

Keyword chewy chocolate chip cookies, christmas gluten free cookies, easy chocolate chip cookies, gluten free chocolate chip cookies, soft chocolate chip cookies

Prep Time 10

Cook Time 12

Chill Time 30

Total Time 52

Servings cookies

Author Julia | The Yummy Bowl

Ingredients

8 tablespoons unsalted butter room temp
½ cup white sugar
½ cup brown sugar
1 teaspoon pure vanilla extract
1 large egg room temp
1 ½ cups gluten-free flour blend with xanthan gum or regular wheat flour, see notes
1 teaspoon baking soda
¼ teaspoon salt
¾ cup chocolate chips s + more for decoration

Instructions

In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.
In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
Stir in chocolate chips. Freeze the cookie dough for 30 minutes or fridge for longer until the dough resembles ‘’playdough’’. The dough will be sticky in the beginning so we need to chill it first otherwise it is hard to form cookie dough balls and the cookies will spread too much.
Preheat the oven to 350 degrees Fahrenheit.
Form about 1 ½ tablespoon-sized cookie dough balls and transfer to baking sheet lined with baking mat or parchment paper. Don’t press down.
Bake for 12 minutes (the time may vary due to different ovens). Once the cookies are baked, press more chocolate chips on the top (personal preference and only for visual).
The cookies will have a soft center inside with a slightly crisp exterior. Once they cool down they will set well and the texture inside remains soft, and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

Gluten-free flour blends we love: 1-1 Baking Flour (Bob's Red Mill), Schaer Mix C or Measure For Measure (King Arthur).

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Gluten Free Chocolate Chip Cookies appeared first on The Yummy Bowl.

No Sugar Added Healthy Breakfast Cookies With Dried Fruit and Nuts

Julia | The Yummy Bowl — Wed, 19 Apr 2023 01:50:55 +0000

This breakfast cookie recipe consists of healthy ingredients including old-fashioned oats, pure maple syrup, cranberries, and raisins. These no sugar oatmeal cookies are addictively chewy cookies that can easily be adapted and are sure to satisfy anyone with a sweet tooth!

These cookies have no banana, no refined sugar and you can make them Gluten free and Dairy free if needed.

Enjoy a few of these chewy healthy breakfast cookies with a hot mug of coffee or a tall glass of creamy milk.

⭐ More healthy cookies? Try our peanut butter cookies, no bake chocolate oatmeal cookies or these healthy oatmeal cookies.

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Why It's Yummy

No sugar added oatmeal cookies - we like to use sugar-free peanut butter and maple syrup instead of refined sugar here. Some oats do contain sugar in them, so be sure to check the ingredients first before buying oats.
Ease - with the most common baking ingredients and some of your fave mix-ins you can make delicious oatmeal cookies with a couple simple steps. Unlike with classic chocolate chip cookies, you don’t need to freeze the dough here.
Quick breakfast on-the-go - serve these cookies with a glass of milk for breakfast or crumble them into oatmeal porridge or yogurt. You can easily make ahead the dough and freeze it for later.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Old-fashioned oats - Use certified GF oats if needed.
Flour - All-purpose flour, whole wheat flour, or gluten-free flour blend. Oat flour would be great here too, but the flavor will change.
Baking powder - Always check the expiry date of this ingredient so the cookies rise well.
Ground cinnamon - A good quality cinnamon does matter. Nutmeg can also be used.
Salt - Sea salt for best flavor.
Peanut butter - Almond butter can be used instead. I don't recommend using natural peanut butter as this can create dry cookies. Although be sure to check the ingredients in your peanut butter, I recommend no sugar added if possible.
Vanilla bean paste or vanilla extract - Both can be used interchangeably in gluten-free baking. I just find that paste has a stronger vanilla flavor.
Unsalted butter - At room temperature. If you have only salted butter, is fine but omit the salt in this recipe.
Egg - At room temperature. I made these cookies with eggs but you can make turn them into vegan oatmeal cookies by using 1 flaxseed egg and dairy free butter.
Dried fruit - Cranberries and raisins (sultanas).
Pumpkin seeds - Chia seeds, flax seeds, sunflower seeds, or hemp seeds can also be used in these nutritious breakfast cookies.
Nuts - Almonds and walnuts. Or make these completely nut-free ad use only pumpkin seeds and additional chia seeds if needed. Or for flavor, use regular or dairy-free chocolate chips.

📋 Flour - these cookies are made with gluten free flour blend with xanthan gum but regular all-purpose will produce very similar results. Check out my own recipe for homemade gluten free flour. We also like Bobs Red Mill and Schar Mix C.

Instructions

Preheat oven to 350 degrees Fahrenheit.

In a medium bowl, combine flour, oats, baking powder, salt, and cinnamon.

In a separate bowl combine peanut butter, butter, eggs, vanilla, and maple syrup.

Beat on low until combined.

Add dry ingredients to wet.

You can mix the ingredients in food processor, with an electric mixer or stand mixer.

Stir in sultanas, cranberries, pumpkin seeds, and nuts.

I recommend using unsweetened dried fruit (you can find these on Amazon) or dates.

Scoop 1 ½ tablespoonfuls of cookie dough and roll into balls.

Flatten them slightly and place them on a baking sheet lined with a baking mat or parchment paper.

These cookies will not spread as much so you can shape them as you'd like and they should remain almost same after baking.

Bake for 9-10 minutes (the time varies due to different ovens) until golden brown top.

These cookies are more on the softer side and will not spread as much so you can arrange them more closer to each other.

Let cool on the baking sheet for 5-10 minutes and then transfer to a wire rack. Enjoy!

Tips

Old-fashioned rolled oats are best for these cookies as they provide a chewier texture than quick oats.
Unlike with classic chocolate chip cookies, no need to chill the cookie dough as these cookies will not spread out as much.
Allow the butter and egg to reach room temperature for easy mixing.
Maple syrup has been used to sweeten these cookies instead of sugar. But you can replace it with white sugar or brown sugar for some added texture and a sweeter flavor.
Cookie scoops are a great tool to use for creating uniform-sized cookies. Or a kitchen scale to measure out each cookie.
Flattening the cookie dough balls slightly before baking the cookies will help them spread evenly.
Only bake these cookies until they are slightly golden brown on the edges but still soft in the center.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help prevent the freshly baked cookies from falling apart.
Make oatmeal chocolate chip cookies by including dark chocolate chips in the cookie dough.

📋 JULIA'S TIP: Use unsalted butter. Why? The salt content in various butter brands varies. Depending on the brand, different amount of salt is added according to their recipes. I like to use unsalted butter in baking, so I can control the salt content myself.

Serving Suggestions

As a mid-morning snack or a quick grab-and-go breakfast.
These cookies are refined sugar free and can be served on their own with a glass of milk, morning coffee or tea for a satisfying breakfast.
With yogurt or oatmeal porridge - for a quick breakfast serve these cookies with plain Greek yogurt, or oatmeal porridge. Crumble the cookies right into yogurt bowl. Add more dried fruit, fruit, or nuts for topping.
With nut butter - we made these cookies with a little amount of peanut butter, but you can serve them with more nut butter of choice: spread almond, hazelnut, or peanut butter on top of your breakfast cookies for extra protein and flavor.

Freezing And Storing Instructions

To Store. You can store the cookies at room temperature in a tightly sealed airtight container for 2-3 days. For anything longer than that, I'd recommend keeping them refrigerated. These cookies are medium soft and will crumble easily after storing. Make sure to keep them sealed so they don’t dry out too quickly.
To Freeze. Allow the cookies to cool and transfer them to an airtight container or freezer-friendly bag and freeze for up to 2-3 months. Defrost in the refrigerator and let come to room temperature before eating.
Make Ahead. You can freeze the unbaked cookie dough for up to a month or freeze baked cookies for 2-3 months. Thaw the dough in the refrigerator until softened and let come to room temperature before baking.

FAQs

Are oatmeal cookies the healthiest?

Oatmeal cookies are typically healthy cookies since they include ingredients such as old-fashioned oats and raisins. The oats and raisins provide a good source of fiber which will keep you feeling fuller for longer.

Making your own cookies is also a healthier option, as you can control the ingredients used.

Is it okay to eat oatmeal cookies everyday?

While oatmeal breakfast cookies are typically healthier than most kinds of cookies, they are still sweet treats and shouldn’t be eaten every day. Like most treats, whether store-bought or homemade, always eat these cookies in moderation. They freeze pretty well too!

Is oatmeal high in carbs?

Yes, oatmeal is high in carbs. That’s not necessarily a bad thing but good to keep in mind if you are trying to reduce your daily carb intake.

Why do my oatmeal cookies taste dry?

If your oatmeal breakfast cookies are dry once baked, likely, you haven’t measured the old-fashioned oats correctly, or you’ve overbaked the cookies. Using quick oats instead of old-fashioned oats will also produce dry cookies.

How do you keep oatmeal cookies moist?

Keep your oatmeal cookies stored in an airtight container or Ziploc bag to keep them moist for longer. Adding simple ingredients such as mashed bananas, pumpkin puree, or apple sauce can also be added to these oatmeal raisin cookies for added moisture.

Easy Oatmeal Recipes

For all baking recipes, hop on to our Desserts collection.

💗I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!💗

Recipe

No Sugar Added Healthy Breakfast Cookies With Dried Fruit and Nuts

Course Baking, Cookies

Cuisine American

Keyword breakfast cookies, healthy breakfast cookies, sugar free oatmeal cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 123kcal

Author Julia | The Yummy Bowl

Ingredients

1 ½ cup old-fashioned oats certified gluten free if needed
½ cup + 4 tablespoons flour or gluten free flour blend, see notes
1 ½ teaspoon baking powder certified gluten free if needed
1 ½ teaspoon ground cinnamon
½ teaspoon salt
¼ cup creamy peanut butter
1 teaspoon pure vanilla extract not the artifical kind
4 tablespoons unsalted butter room temperature
1 large egg room temperature
½ cup maple syrup
⅓ cup dried cranberries
¼ cup raisins sultanas
2 tablespoons pumpkin seeds
¼ cup nuts I used almonds and walnuts

Instructions

Preheat oven to 350 F.
In a medium bowl, combine flour, oats, baking powder, salt, cinnamon.
In a separate bowl combine peanut butter, butter, eggs, vanilla, maple syrup. Beat on low until combined. Add dry ingredients to wet.
Stir in sultanas, cranberries, pumpkin seeds, and nuts.
Scoop 1 ½ tablespoonfuls of dough and roll into balls. Flatten them slightly and place on a baking sheet lined with a baking mat or parchment paper.
Bake for 9-10 minutes (the time varies due to different ovens) until golden brown top. These cookies are more on the softer side and will not spread as much so you can arrange them more closer to each other.
Let cool in the baking sheet for 5-10 minutes and then transfer to a wire rack.

Video

Notes

No sugar added oatmeal cookies - we like to use sugar-free peanut butter and maple syrup instead of refined sugar here. Some oats do contain sugar in them, so be sure to check the ingredients first before buying oats.
Flour - All-purpose flour or a gluten-free blend with xanthan gum. For this recipe, I used GF Flour Blend Schar.
To Store. You can store the cookies at room temperature in a tightly sealed airtight container for 2-3 days. For anything longer than that, I'd recommend keeping them refrigerated. These cookies are medium soft and will crumble easily after storage. Make sure to keep them sealed so they don’t dry out easily.
Why do my oatmeal cookies taste dry? If your oatmeal breakfast cookies are dry once baked, likely, you haven’t measured the old-fashioned oats correctly, or you’ve overbaked the cookies.
Using quick oats instead of old-fashioned oats will also produce dry cookies.
How do you keep oatmeal cookies moist? Keep your oatmeal cookies stored in an airtight container or Ziploc bag to keep them moist for longer. Adding simple ingredients such as mashed bananas, pumpkin puree, or apple sauce can also be added to these oatmeal raisin cookies for added moisture.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Like

The post No Sugar Added Healthy Breakfast Cookies With Dried Fruit and Nuts appeared first on The Yummy Bowl.

Banana Oatmeal Cookies With Chocolate Chips

Julia | The Yummy Bowl — Tue, 25 Apr 2023 01:05:39 +0000

Sweet and chewy Banana Oatmeal Cookies are loaded with rich chocolate chips, banana, and oatmeal, baked until soft with a chewy center. It's the perfect cookie to enjoy with your morning coffee or as a sweet snack any time of the day!

Oatmeal is a great nutritious ingredient that we love to make porridge with, add to pancakes, berry crisps, muffins, and make cookies such as healthy oatmeal cookies, no bake cookies to name a few.

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Why It's Yummy

Incredible Flavor - These cookies are incredibly chewy, just like these classic chocolate chip cookies. Pack these cookies as lunchbox snacks for the kids, enjoy them as post-workout fuel, or as a delicious breakfast treat!
Ease - These cookies use pantry staple ingredients and can be made from scratch in little time - just under 30 minutes! No need to chill the cookie dough!

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

You'll need simple ingredients for these healthy cookies.

Overripe Bananas - For the sweetest flavor you’ll need about 2 medium-sized bananas that are ripe, full of brown spots, and mashed. Well, any banana will work here but overripe bananas will give the best sweetest flavor.
Flour - these cookies are made with gluten-free flour blend with xanthan gum but regular all-purpose will produce very similar results. Check out my own recipe for homemade gluten free flour. We also like Bobs Red Mill and Schar Mix C.
Oats - Quick oats can be used or old-fashioned oats when you want a more chunky cookie. Oats are naturally gluten-free, but most of them are processed together with gluten products. If that is important to you, look for certified GF oats.
Butter and egg - these types of ingredients should be at room temperature as it will help to incorporate them into the cookie dough mixture better. Unsalted butter is preferable otherwise omit the salt called for in the recipe.
Sugar - I’ve used equal parts white and brown sugar. While the granulated sugar helps to caramelize the cookies and make them crisper, the brown sugar keeps them moist and chewy on the inside!
Chocolate chips - I’ve used semi-sweet chocolate chips but you could also use milk chocolate chips, and white or dark chocolate chips instead. To intensify the banana-chocolate flavor in these cookies, increase the quantity of chocolate chips to ¾ cup.
Baking powder - be careful as some have gluten in them. If you are gluten free sensitive, look for certified gluten free baking powder.
Salt - Sea salt or kosher salt for the best natural flavor.

Instructions

Preheat oven to 350 degrees Fahrenheit.

Mash bananas until puree-like consistency. Set aside.

In a large bowl cream together butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy.

Add egg, vanilla, and mashed bananas. Mix the dry ingredients separately and add to wet ingredients.

Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.

Mix until ingredients are almost combined.

Fold in chocolate chips.

Scoop 2 tablespoonfuls of dough and roll into balls. I like these cookies to be thick and rich but you can make smaller ones by using just 1 ½ tablespoons of dough per cookie ball.

Arrange the cookie balls on a baking sheet lined with parchment paper or a silicone mat cookie sheet. You can slightly press these down as these cookies won't spread like our Oreo cream cheese cookies.

Bake for 11-13 minutes (the time varies due to different ovens) until the golden brown top.

By the end of baking, the cookies should be soft in the middle and have risen up slightly.

The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, lots of banana flavor and with a creamy buttery flavor.

Related: Healthy oatmeal cookies

For the chocolate chips, I like to decorate the cookies after they have baked by pressing in some extra chocolate chips on top of the cookies.

Let cool on the baking sheet for 5-10 minutes and then transfer to a wire rack.

Recommended Equipment

Kitchen Aid Stand Mixer
Silicone baking mat or brown parchment paper
Measuring cups and spoons
Wire cooling rack
Airtight Food containers
Mixing Bowls
Baking Pan
Food Processor

Tips

Make sure that the egg and butter are both at room temperature as this helps them to mix much better into the cookie batter.
Unlike classic chocolate chip cookies, no need to chill the cookie dough as these cookies will not spread out as much.
Allow the butter and egg to reach room temperature for easy mixing.
Cookie scoops are a great tool to use for creating uniform-sized cookie shapes. Or a kitchen scale to measure out each cookie.
Flattening the cookie dough balls slightly before baking the cookies will help them spread evenly.
Don’t overbake - bake these cookies until they are slightly golden brown on the edges but still soft in the center.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help prevent the freshly baked cookies from falling apart.
You can easily double the ingredients to make an extra batch of cookies and store them away in the freezer to enjoy whenever you like.
Always check the expiration date on the label of your baking powder and baking soda as old or expired ingredients can affect how these cookies rise while baking.
Use a cookie scoop for ease of measuring and to ensure uniform-sized cookies that will bake evenly.
Don’t be tempted to substitute the sugars in this recipe. They are both needed to ensure the best buttery and soft cookie. While you could technically make these cookies only with white sugar, there definitely will be a difference even though they will still taste good.

📋 JULIA'S TIP Use unsalted butter. Why? The salt content in various butter brands varies. Depending on the brand, different amount of salt is added according to their recipes. I like to use unsalted butter in baking, so I can control the salt content myself.

Serving Suggestions

As a mid-morning snack or a quick grab-and-go breakfast.
These cookies are refined sugar-free and can be served on their own with a glass of milk, morning coffee, or tea for a satisfying breakfast.
With yogurt or oatmeal porridge - for a quick breakfast serve these cookies with plain Greek yogurt or oatmeal porridge. Crumble the cookies right into the yogurt bowl. Add more dried fruit, fruit, or nuts for topping.
With nut butter - we made these cookies with a little amount of peanut butter, but you can serve them with more nut butter of choice: spread almond, hazelnut, or peanut butter on top of your breakfast cookies for extra protein and flavor.

Freezing And Storing Instructions

To Store. You can store the cookies at room temperature in a tightly sealed airtight container for 2-3 days. For anything longer than that, I'd recommend keeping them refrigerated. These cookies are medium soft and will crumble easily after storing. Make sure to keep them sealed so they don’t dry out too quickly.
To Freeze. Allow the cookies to cool and transfer them to an airtight container or freezer-friendly bag and freeze for up to 2-3 months. Defrost in the refrigerator and let come to room temperature before eating.
Make Ahead. You can freeze the unbaked cookie dough for up to a month or freeze the baked cookies for 2-3 months. Thaw the dough in the refrigerator until softened and let come to room temperature before baking.

Variations

Variations of these banana oatmeal cookies include:

Substitute chocolate chips for raisins, dried fruit, or nuts
Vegan cookies - You can also use 1 flax seed egg instead for the egg sub. Also, you'll have to use dairy-free chocolate chips or raw cacao nibs.
These cookies can be made gluten-free as well. Use true and tested gluten-free brands like Bob's Red Mill 1 to 1 (with xantham gum) or King Arthur's Measure to Measure.
The flour gives those cookies texture and holds them together well but the entire recipe can be made with just oats instead or oat flour. You can use a simple coffee grinder to break down the oats into flour (doesn't have to be very fine) and use it completely instead of the flour in this recipe or do a 50/50 ratio.

FAQs

Why are these cookies so soft?

The mashed banana in these cookies softens the baked cookies quite a bit compared to other cookie recipes that don’t use bananas. It’s for this reason that I suggest you allow the freshly baked cookies some time to set before serving them.

Can I make these banana oatmeal chocolate chip cookies gluten-free?

Yes! You’ll need to use gluten-free flour such as Bob’s Red Mill gluten-free flour and check the labels on the baking powder and baking soda to ensure that they were not packaged and stored in warehouses containing gluten products.

Are these cookies healthy?

Compared to store-bought commercial cookies, these banana oatmeal chocolate chip cookies are definitely the healthier option. Yes, they do contain sugar but none of the ingredients used are artificial and most of the ingredients are actually very wholesome.
For instance, bananas are a great source of potassium which is required by our bodies to function properly. The oats provide a great source of plant-based protein and fiber - great for gut health.

Why do my oatmeal cookies taste dry?

How do you keep oatmeal cookies moist?

Easy Banana Recipes

For all baking recipes, hop on to our Desserts collection.

Happy Baking! Love,

Julia

Recipe

Banana Oatmeal Cookies With Chocolate Chips

Sweet and chewy Banana Oatmeal Cookies are loaded with rich chocolate chips, banana and oatmeal, baked until soft with a chewy center. It's the perfect cookie to enjoy with your morning coffee or as a sweet snack any time of the day! With the right ingredients, these cookies are Gluten free.

Course Baking, Cookies

Cuisine American

Keyword banana oatmeal chocolate chip cookies, banana oatmeal cookies, gluten free oatmeal cookies

Prep Time 10

Cook Time 13

Total Time 23

Servings cookies

Calories 144kcal

Author Julia | The Yummy Bowl

Ingredients

½ cup mashed ripe bananas about 2 medium bananas
½ cup brown sugar
½ cup unsalted butter softened
½ cup white sugar
1 teaspoon vanilla extract
1 large egg
1 and ½ cup gluten-free flour blend or all purpose wheat flour, see notes
2 cups quick oats (certified GF, if needed) or old-fashioned rolled oats for a more chunky cookie, see notes
1 teaspoon baking soda
1 teaspoon baking powder certified gluten free, if needed
½ teaspoon salt
½ - ¾ cup semi-sweet chocolate chips see notes

Instructions

Preheat oven to 350 degrees Fahrenheit.
Mash bananas until puree-like consistency. Set aside.
In a large bowl cream together butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy. Add egg, vanilla, and bananas. Mix on low until combined. Set aside.
In a separate medium bowl, combine sifted flour and baking soda, baking powder, salt, and oats. Whisk to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
Mix until ingredients are almost combined.
Fold in chocolate chips.
Scoop 2 tablespoonfuls of dough and roll into balls. I like these cookies to be thick and rich but you can make smaller ones by using just 1 ½ tablespoons of dough per cookie ball.
Arrange the cookie balls on a baking sheet lined with parchment paper or a silicone mat cookie sheet. These cookies need to be at least 2 inches apart. Don’t press them down!
Bake for 11-13 minutes (the time varies due to different ovens) until the golden brown top. By the end of baking, the cookies should be soft in the middle and have risen up slightly.
The cookies will have a quite soft center inside. Once they cool down they will set well and the texture inside remains soft, lots of banana flavor and with a creamy buttery flavor. For the chocolate chips, I like to decorate the cookies after they have baked by pressing 4-5 chocolate chips on top of the cookies.
Let cool in the baking sheet for 5-10 minutes and then transfer to a wire rack.

Video

Notes

Flour - these cookies are made with gluten-free flour blend with xanthan gum but regular all-purpose will produce very similar results. Check out my own recipe for homemade gluten free flour. We also like Bob's Red Mill and Schar Mix C.
Oats - Use certified GF oats if needed.
Chocolate chips - ½ is usually enough but if you want to intensify banana chocolate flavor add ¾ cup.
Overripe Bananas - For the sweetest flavor you’ll need about 2 medium-sized bananas that are ripe, full of brown spots, and mashed. Well, any banana will work here but overripe bananas will give the best sweetest flavor.
To Store. You can store the cookies at room temperature in a tightly sealed airtight container for 2-3 days. For anything longer than that, I'd recommend keeping them refrigerated. These cookies are medium soft and will crumble easily after storing them. Make sure to keep them sealed so they don’t dry out too quickly.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Banana Oatmeal Cookies With Chocolate Chips appeared first on The Yummy Bowl.

White Chocolate Macadamia Nut Cookies

Julia | The Yummy Bowl — Thu, 20 Apr 2023 10:55:40 +0000

Enjoy these warm chewy cookies as a sweet treat with a glass of creamy milk or other comforting beverage. You can now easily make this small batch of cookies gluten free.

⭐ Like chewy cookies? Try our peanut butter cookies, mini chocolate chip cookies or classic or cream cheese cookies next!

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Why It's Yummy

Healthy nuts - Macadamia nuts have a buttery and rich flavor that will enhance any cookie recipe. Macadamia are a good source of healthy fats, protein, and fiber, which can help to keep you feeling full and satisfied.
Perfect for Gluten free - Macadamia nuts are naturally gluten-free and these cookies make excellent chewy cookies with your favorite gluten-free flour blend.
Satisfying flavors - white chocolate chips add extra decadence to already buttery cookies and nuts. Use your favorite chips or make the cookies exclusively with macadamia nuts.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Unsalted butter - At room temperature. If you have only salted butter, is fine but omit the salt in this recipe.
Sugar - White granulated sugar and brown sugar combined together will give the best texture and chewy cookies. If you don't have brown sugar, you can substitute it with white sugar + molasses.
Vanilla bean paste or vanilla extract - Both can be used interchangeably in gluten-free baking. I just find that paste has a stronger vanilla flavor. Almond extract can be used instead.
Egg - Large egg at room temperature.
Flour - All-purpose flour, whole wheat flour, or gluten-free flour blend. Oat flour would be great here too, but the flavor will change.
Baking soda - Check the expiry date of this ingredient to ensure the cookies rise well. Alternatively, baking powder can be used as well.
Salt - Omit if using salted butter.
White chocolate chips - Use premium white chocolate chips or chunks of creamy white chocolate. You could also use vegan chocolate chips, white chocolate chunks, or milk chocolate chips. Dark chocolate is another delicious alternative.
Macadamia nuts - Chopped and plain is preferred instead of salty macadamia nuts. Cashew nuts would be my next choice.
Salt flakes - For serving. This adds so much more flavor and intensifies existing ones even more!

📋 JULIA'S TIP Unsalted butter is my favorite choice. The salt content in different butter brands varies. Depending on the brand, different amount of salt is added according to their recipes. I like to use unsalted butter in baking, so I can control the salt content myself.

Instructions

In a large bowl combine butter and sugars. Beat on low speed to medium speed with an electric hand mixer or in a bowl of a stand mixer with the paddle attachment. The batter should look smooth and creamy.

Add egg and vanilla. Mix on low until combined. Set aside.

In a separate large mixing bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. I recommend sifting the dry flour mixture.

Add ½ or 1 measuring cup at a time, beat on low until combined, and then continue with the next batch.

Mix until ingredients are almost combined, a few lumps here and there are fine.

Stir in the chocolate chips and chopped macadamia nuts. I recommend chilling the batter for 1 hour in the fridge.

Preheat the oven to 350 degrees Fahrenheit.

A quick note: It is important to chill the batter between the batches too. Or roll as many cookie dough balls as you'd consume and freeze the rest.

The batter will resemble playdough and should not be overly sticky after chilling. Scoop 2 tablespoonfuls of batter, rolling it into about 2-inch balls (1 ½ tablespoons).

Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!

Bake for 10-12 minutes (the time varies due to different ovens). Remove from the oven.

Note: if you make smaller cookies, which is totally fine, the baking time will need to be adjusted. Otherwise, you risk cookies becoming dry.

While the cookies are still hot press in more chips and nuts on top (optional for pretty presentation) and sprinkle with sea salt flakes.

The cookies will have a soft center inside.

Once they cool down they will set well and the texture inside remains soft, chewy, and buttery. Yum!

Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy!

Recommended Equipment

Here are the basics:

Cookie sheet
Silicone baking mat or brown parchment paper
Wire cooling rack
Measuring cups and spoons
Airtight Food containers
Mixing Bowls
Kitchen Aid Stand Mixer

Measure your Ingredients

Measure flour and all the ingredients as mentioned in the instructions.

It is important for several reasons, especially in baking cookies:

If you add too much flour, the cookies may turn out dense and dry, while too little flour may result in cookies that spread too much and are flat and thin.

The amount of flour used can also affect the taste of cookies. Too much flour can make the cookies taste bland, while too little flour can make them overly sweet or salty.

Tips

I’ve used both white and brown sugar for the cookie batter. I don’t recommend substituting the sugars. Both should be used for the best results. While you could use only white sugar, there will be a difference in texture and taste.
Always check the expiry date of your baking soda, as this affects the rise of the cookies. It should also be stored in a dry area and properly sealed.
These cookies have been tested with my gluten free flour blend as well as with regular all purpose flour (wheat flour). With GF flour, cookies will look a little lighter but flavor is pretty much similar. We also like Bobs Red Mill and Schar Mix C.
Use quality ingredients when making these cookies, such as fresh macadamia nuts, high-quality chocolate chips, and real butter.
Consider toasting the macadamia nuts before adding them to the cookie batter. This will add a deeper nutty flavor and delicious crunch to the cookies. To toast the macadamia nuts, spread them on a baking sheet and toast them in the oven at 350 degrees Fahrenheit for about 8-10 minutes, or until lightly golden brown.
Don’t overmix - Measuring flour accurately is important for recipe accuracy. If the recipe calls for a specific amount of flour, using too much or too little can throw off the balance of ingredients and negatively affect the final outcome.
Chilling the cookie dough is an important step in this recipe. It helps to reduce the stickiness of the cookie batter so that you can shape the dough balls easily. Chilling the dough also helps prevent the cookies from spreading too much while baking.
Use parchment paper or a silicone mat to line the baking sheet. Don’t use cooking spray or grease, as the cookies will absorb this and can cause them to spread more.
Since all ovens differ, be careful not to overbake these cookies, which will result in dry cookies. These cookies should be lightly golden brown on the edges and chewy in the center.

📋 JULIA'S TIP A sprinkling of sea salt over freshly baked cookies will create a delicious contrast of sweet and salty flavors. It also helps to bring out other flavors in these buttery cookies.

Freezing And Storing Instructions

To Store. These cookies remain buttery and soft for several days. Cool the cookies before storing them completely. Store in a jar or airtight container for 2-4 days. Or refrigerate for longer.
To Freeze. Let the cookies cool and store them in the freezer for 2-3 months. To freeze the unbaked cookie dough, roll it into balls and flash freeze on a baking sheet until the cookies become firm. Transfer to an airtight container and freeze for 2-3 months.

Variations

Coconut macadamia nut cookies - add shredded coconut for delicious tropical flavor and extra texture. About ¼ cup would be enough.
Lemon macadamia nut cookies - for a bright citrusy taste stir in lemon zest (1 lemon), orange, or lime zest into the batter.
Salted caramel macadamia nut cookies - drizzle the cooled cookies with salted or regular caramel sauce and add sea salt flakes.
Espresso macadamia nut cookies - macadamia nuts and coffee combination is one of my favorites. Mix in 1-1 ½ tablespoons of instant espresso powder into the batter.
Vegan macadamia cookies - use a good quality dairy-free butter, flaxseed vegan egg instead of a regular egg and omit the white chocolate chips.

FAQs

Why is white chocolate paired with macadamia nuts?

White chocolate and macadamia nuts are a great flavor combination since both are mild and not overpowering. Other nuts, such as cashews, are another great choice to pair with white chocolate.

How do you cut macadamia nuts for cookies?

You can cut these macadamia nuts using a sharp knife and a sturdy cutting board. Another option is to use a food processor and pulse the nuts into small chunks but you’d need to be careful not to process the nuts into a paste.

What are macadamia cookies made of?

Macadamia cookies consist of a vanilla cookie dough base (with the usual ingredients of butter, sugar, eggs, flour, and a rising agent), and chopped macadamia nuts.

This recipe also includes white chocolate chips for added sweetness and a sea salt flakes that are sprinkled on top of the freshly baked cookies.

What flavors go with macadamia nuts?

Chocolate, coconut, vanilla, caramel, citrus, and sea salt are flavors that pair well with macadamia nuts.

Should I bake with raw or roasted macadamia nuts?

Raw or roasted macadamia nuts can be used in these cookies. Roasted/toasted macadamia nuts will add another depth of flavor in the cookies as well as additional crunchy texture.

For all baking recipes, hop on to our Desserts collection.

💗I hope you'll enjoy this macadamia nut cookie recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗

Happy Baking,

Love,

Julia

Recipe

White Chocolate Macadamia Nut Cookies

White chocolate macadamia nut cookies have a buttery flavor with crisp edges and chewy centers. These classic cookies with vanilla cookie dough are loaded with sweet white chocolate and crunchy chopped macadamia nuts. Enjoy these warm chewy cookies as a sweet treat with a glass of creamy milk or other comforting beverage. You can now easily make this small batch cookies gluten free.

Course Baking, Cookies

Cuisine American

Keyword macadamia cookies, macadamia nut cookies, white chocolate macadamia nut cookies

Prep Time 10

Cook Time 12

Chill time 1

Total Time 1 22

Servings cookies

Calories 194kcal

Author Julia | The Yummy Bowl

Ingredients

8 tablespoons unsalted butter softened to room temperature
½ cup white granulated sugar
½ cup brown sugar
2 teaspoons pure vanilla extract
1 large egg room temperature
1 ½ cup flour or gluten-free flour blend
1 teaspoon baking soda
¼ teaspoon salt
½ cup white chocolate chips
¼ cup macadamia nuts chopped
sea salt flakes for serving

Instructions

In a large bowl combine butter and sugars. Beat on low speed to medium speed with an electric hand mixer or in a bowl of a stand mixer with the paddle attachment. The batter should look smooth and creamy.
Add egg and vanilla. Mix on low until combined. Set aside.
In a separate large mixing bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. I recommend sifting the dry flour mixture.
Add ½ or 1 measuring cup at a time, beat on low until combined, and then continue with the next batch. Mix until ingredients are almost combined, a few lumps here and there are fine.
Stir in the chocolate chips and chopped macadamia nuts. I recommend chilling the batter for 1 hour in the fridge. Preheat the oven to 350 degrees Fahrenheit.
The batter will resemble playdough and should not be overly sticky after chilling. Scoop 2 tablespoonfuls of batter, rolling it into about 2-inch balls (1 ½ tablespoons).
Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
Bake for 10-12 minutes (the time varies due to different ovens). Remove from the oven.
While the cookies are still hot press in more chips and nuts on top (optional for pretty presentation) and sprinkle with sea salt flakes.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post White Chocolate Macadamia Nut Cookies appeared first on The Yummy Bowl.

Chewy Nutella Monster Cookies With M&Ms

Julia | The Yummy Bowl — Fri, 14 Apr 2023 15:42:46 +0000

These chewy Monster cookies consist of an old-fashioned oats cookie dough base with M&M candies, chocolate chips, and Nutella. The oats add volume to these thick cookies, while the hazelnut spread, chocolate chips, and M&Ms add decadence and rich chocolate flavor - perfect for a midday snack or to be paired with vanilla ice cream.

⭐ Like chewy cookies? Try our mini chocolate chip cookies, peanut butter cookies, oatmeal cookies or oreo cream cheese cookies next time.

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Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Unsalted butter - At room temperature. Why use unsalted butter? The salt content in various butter brands varies. Depending on the brand, different amount of salt is added according to their recipes. I like to use unsalted butter in baking, so I can control the salt content myself.
Sugar - A combination of white sugar and brown sugar works best. I don't recommend substituting brown sugar as it adds a delicious chewy texture and caramel flavor to cookies.
Hazelnut spread - I’ve used Nutella (It's Gluten Free), but you can use another brand if you prefer. Use natural peanut butter or chunky peanut butter for a delicious peanut butter flavor. Other nut butters can also be used.
Egg - Allow the egg to reach room temperature to mix easily with the cookie dough ingredients.
Flour - All-purpose flour or a gluten-free blend.
Old-fashioned oats - Certified gluten-free oats can also be used to make these chewy cookies.
Salt - Omit if using salted butter.
Baking powder and baking soda - always check the expiry date as the cookies may not rise properly.
M&M’s - Similar chocolate candies can also be used, such as Reese's pieces. M&Ms are not GF, but just like with Oreos, you can find certified gluten free M&Ms as well.
Chocolate chips - semi-sweet choco chips or other alternatives: white chocolate chips, peanut butter chips, or butterscotch chips can be used instead in this chocolate chip cookie recipe.
Vanilla bean paste or pure vanilla extract - both can be used interchangeably in gluten free baking. I just find that paste has a stronger vanilla flavor.

Instructions

In a large mixing bowl combine butter and sugars. Beat on low with an electric mixer or in a bowl of a stand mixer or hand mixer until smooth and creamy.

Add egg and vanilla, Nutella. Mix on low speed until combined. Set aside.

In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually.

Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.

Mix until ingredients are almost combined, a few lumps here and there are fine.

Fold in M&Ms and chocolate chips. The batter will be thick, and a little sticky and I recommend refrigerating it.

Freeze for 30 minutes to 1 hour in the fridge. It is important to chill the batter between the batches too (simply for the sake of all uniform cookies).

The batter will resemble playdough and should not be sticky after chilling. You should be able to roll small balls easily. If it is too frozen at this point, wait at room temp until it’s softened slightly.

Preheat the oven to 350 degrees Fahrenheit.

Scoop 1 ½-2 tablespoonfuls of batter, rolling it into about 2-inch cookie dough balls. (Should be around 13-14 cookies)

Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!

Bake for 10-12 minutes (the time varies due to different ovens). After removing the cookies from oven I like to press in more chocolate chips and M&Ms. This should be done right away while cookies are warm.

The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, chewy, and buttery.

Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire cooling rack to cool completely.

Tips

Old-fashioned rolled oats are best for these cookies as they provide a chewier texture than quick oats.
It’s best to chill the cookie dough in the freezer for 30 minutes or in the fridge for 1 hour before baking which will help the cookies keep their shape, reduce the sticky texture of the raw cookie dough, and prevent the cookies from spreading too much.
Allow the butter and egg to reach room temperature for easy mixing.
Cookie scoops are a great tool to use for creating uniform-sized cookies.
Don’t flatten these cookies as you ordinarily would with classic oatmeal cookies. These cookies will spread enough without needing to flatten them yourself before baking.
Only bake these cookies until they are slightly crispy on the edges but still soft in the center. Cookies will set once cooled completely.
Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This will help prevent the freshly baked cookies from falling apart.
Add vanilla extract for extra depth of flavor. Pure vanilla extract not the artificial kind.
Consider other add ins, such as chopped nuts and shredded coconut.
Although these cookies are difficult to make perfectly round you can still make them a little more uniform looking. For this ''hula hoop'' the cookies:

While Nutella cookies are hot and still on the baking sheet, take a small bowl, rounded glass, or a mug, and swirl multiple times over still-warm cookies (the mug should not be too big or too small). Do it until they are nicely rounded and in uniform sizes.

Freezing And Storing Instructions

To Store. These cookies remain buttery and soft for several days. Cool the cookies before storing them completely. Store at room temperature or refrigerate for longer.
To Freeze. Let the cookies cool and store them in the freezer for 2-3 months. To freeze the unbaked cookie dough, roll it into balls and flash freeze on a baking sheet until the cookies become firm. Transfer to an airtight container and freeze for 2-3 months.

FAQs

What are Cookie Monster’s cookies made of?

Classic Cookie Monster cookies are made with vanilla cookie dough mixed with chopped Oreos, chocolate chips, and colored blue with blue food coloring.

What does Monster cookies taste like?

Traditional Monster cookies taste similar to chewy oatmeal chocolate chip cookies.

I’ve added Nutella spread to these cookies, which provides a rich hazelnut chocolate flavor.

Can you substitute Nutella for peanut butter in cookies?

Absolutely! The texture of creamy peanut butter and Nutella spread is very similar and delicious in these cookies.

What is a good mix with Nutella?

Nutella is not only delicious as an ingredient in cookies, you can also enjoy it with waffles, pancakes, rice cakes, pastries, pretzels, and apples. You can also use Nutella as an ingredient in sweet dips, such as Monster cookie dough dip.

Should I put Nutella in the fridge?

No. Refrigerating Nutella will only harden it and make it unusable over time. Instead, make sure that the lid of the Nutella bottle is tightly sealed to avoid moisture getting in, and store the Nutella at room temperature, away from heat.

For all baking recipes, hop on to our Desserts collection.

Recipe

Chewy Nutella Monster Cookies With M&Ms

These chewy Monster cookies consist of an old-fashioned oats cookie dough base with M&M candies, chocolate chips, and Nutella. The oats add volume to these thick cookies, while the Nutella, chocolate chips, and M&Ms add decadence and rich chocolate flavor - perfect for a midday snack or to be paired with vanilla ice cream.

Course Baking, Cookies

Cuisine American

Keyword gluten free monster cookies, monster cookies, nutella cookies

Prep Time 10

Cook Time 12

Chill time 30

Total Time 52

Servings cookies

Calories 322kcal

Author Julia | The Yummy Bowl

Ingredients

½ cup unsalted butter room temperature
½ cup white sugar
½ cup brown sugar
½ cup hazelnut spread nutella is GF
1 large egg room temperature
1 cup all purpose flour or gluten free flour blend
1 ¼ cup old fashioned oats or certified gluten free oats
¼ teaspoon salt
½ teaspoon baking powder or certified gluten free baking powder
½ teaspoon baking soda
¾ cup m&m’s gluten free if needed
½ cup chocolate chips
1 teaspoon pure vanilla extract

Instructions

In a large mixing bowl combine butter and sugars. Beat on low with an electric mixer or in a bowl of a stand mixer or hand mixer until smooth and creamy. Add egg and vanilla, nutella. Mix on low speed until combined. Set aside.
In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
Mix until ingredients are almost combined, a few lumps here and there are fine.
Fold in M&Ms and chocolate chips. The batter will be thick, and a little sticky and I recommend refrigerating it. Freeze for 30 minutes to 1 hour in the fridge. It is important to chill the batter between the batches too (simply for the sake of all uniform cookies).
The batter will resemble playdough and should not be sticky after chilling. You should be able to roll small balls easily. If it is too frozen at this point, wait at room temp until it’s softened slightly.
Preheat the oven to 350 degrees Fahrenheit.
Scoop 1 ½-2 tablespoonfuls of batter, rolling it into about 2-inch cookie dough balls. (Should be around 13-14 cookies)
Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
Bake for 10-12 minutes (the time varies due to different ovens).
The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, chewy, and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire cooling rack to cool completely.

Notes

It’s best to chill the cookie dough in the freezer for 30 minutes or in the fridge for 1 hour before baking which will help the cookies keep their shape, reduce the sticky texture of the raw cookie dough, and prevent the cookies from spreading too much.
Can you substitute Nutella for peanut butter in cookies?
Absolutely! The texture of creamy peanut butter and Nutella spread is very similar and delicious in these cookies. When choosing both, check the certified GF label and ingredients.
For GF flour I like to use my own homemade gluten free flour blend, Bobs Red Mill, King Arthur's Measure to Measure or Schar Mix C Patisserie.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

This recipe was inspired from Nicole recipe at Gluten free On A Shoe String.

The post Chewy Nutella Monster Cookies With M&Ms appeared first on The Yummy Bowl.

Mini Chocolate Chip Cookies

Julia | The Yummy Bowl — Thu, 13 Apr 2023 23:12:52 +0000

Mini chocolate chip cookies are just as delicious as regular chocolate chip cookies, made with mini chips and smaller cookie dough balls to form tiny cookies as tasty mini desserts.

⭐ Like chewy cookies? Try our peanut butter cookies, oatmeal cookies or oreo cream cheese cookies next time.

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Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Unsalted butter - At room temperature. Salted or unsalted butter. If you use salted butter, I recommend omitting the salt from the ingredients list.
Sugar - We need both here for the best result: White sugar and brown sugar. Light brown sugar or dark brown sugar (this is what I used) can be used.
Vanilla extract - Almond extract can be used instead. Use pure vanilla extract and not the artificial kind (flavor is different plus full of bad for you fillers).
Egg - At room temperature
Flour - All-purpose flour or a gluten-free blend with xanthan gum. For this recipe I used GF Flour Blend Schar.
Baking soda - Check the expiry date of this ingredient so the cookies rise.
Salt - Kosher salt or regular salt.
Mini chocolate chips - I used semi-sweet mini chips. You could use vegan chocolate chips, white chocolate chunks, or even add extra chocolate chips for added decadence. Dark chocolate is another delicious alternative.

Instructions

In a large bowl or bowl of a stand mixer, combine butter and sugars. My cookies look darker as I used dark brown sugar here. Use just regular brown sugar if you don't like your cookies too sweet.

Beat on low with an electric hand mixer or stand mixer with paddle attachment until smooth and creamy.

Gradually add egg and vanilla. Mix on low until combined. Set aside.

In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.

Stir in chocolate chips. Freeze the cookie dough for 30 minutes or fridge for longer until the dough resembles ‘’playdough’’.

The dough will be sticky in the beginning so we need to chill it first otherwise it is hard to form cookie dough balls and the cookies will spread too much.

Once chilled, form balls and freeze between batches.

Preheat the oven to 350 F.

Form about 2 teaspoon sized cookie dough balls and transfer to baking sheet lined with baking mat or parchment paper (or silicone liner), or silicone mats. Don’t press down the unbaked cookie dough.

Add the cookie sheet to the preheated oven and bake for 8 minutes (the time may vary due to different ovens).

Once the cookies are baked, press more chocolate chips on the top (personal preference and only for visual).

The cookies will have a soft center inside with a slightly crisp exterior. Once they cool down they will set well and the texture inside remains soft, and buttery.

Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Tips

It’s best to chill the cookie dough in the freezer for 30 minutes or in the fridge for 1 hour before baking which will help the cookies keep their shape, reduce the sticky texture of the raw cookie dough, and prevent the cookies from spreading too much.
Allow the butter and egg to reach room temperature for easy mixing.
Use a small cookie scoop or measuring spoon to create uniform-sized cookies.
Don’t flatten these tiny chocolate chip cookies as you ordinarily would with classic oatmeal cookies. These cookies will spread enough without needing to flatten them yourself before baking.
Only bake these delicious mini cookies until they are slightly golden brown and crispy on the edges but still soft in the center.
Allow the warm chocolate chip cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This will help prevent the freshly baked cookies from falling apart.
Consider other add ins, such as chopped nuts and chopped candies.
Don't grease the cookie sheet with non-stick cooking spray as the cookies will absorb that and could spread.
You don’t have to use a stand mixer here as these cookies can be made with an electric hand mixer as well.
Chocolate Chips variations - experiment with different chocolate chips: peanut butter, bittersweet, butterscotch, mint chocolate, white chocolate, dark chocolate, milk chocolate, and white and dark swirled chips.
White and brown sugars - both sugars are needed here, if possible do not substitute one for another. This magic combination makes perfectly chewy and soft cookies, EVERY TIME.
Measure out your ingredients the right way - use a food scale to measure the ingredients for baking and also to weigh your cookie dough to ensure uniform-sized cookies. If you don’t have the scale, at least measure your flour with the spoon and level method.

Secret To Chewy Cookies

A chewy cookie needs a good amount of moisture in the batter, which can be achieved through the use of egg yolk, butter, oil, milk, and golden brown sugar.

Typically, for these types of cookies, it is always better to undertake them than overbake and make them dry. Cookies will set after 10-15 minutes after cooling.

Freezing And Storing Instructions

To Store. These cookies remain buttery and soft for several days. Cool the chocolate chip cookies before storing them completely. Store at room temperature 2-4 days or in the fridge for longer.
To Freeze. Let the cookies cool and store them in the freezer for 2-3 months. To freeze the unbaked cookie dough, roll it into balls and flash freeze on a baking sheet until the cookies become firm. Transfer to an airtight container and freeze for 2-3 months.

What Causes Cookies To Spread

These mini chocolate chip bites are soft and buttery with a light crisp exterior. If you're using gluten-free flour, the cookie dough will be more tender but after freezing well it helps the cookies to bake beautifully without spreading too much.

There can be a few reasons why your cookies spread too much or too little. Let's look at a few:

Incorrect oven temperature or old oven. I'd say, this is the number one reason why many good recipes don't come out as they should! Too low or high temperatures affect the cookie dough. The standard cookie temperature is usually around 350 degrees Fahrenheit but each oven is different and may affect the final result.
If there isn’t enough flour or too many liquid ingredients (such as melted butter) in the recipe, they will melt fast and become flat in the oven fairly quickly. It takes some trial and error to find the best ratio of butter and flour in the cookies recipe.
Too much butter vs flour ratio - you have to master the balance between those two if you want to achieve perfectly chewy and soft cookies without them spreading too much.
Not refrigerating the cookie dough - for best results almost every cookie recipe I’ve made I have refrigerated them for at least 30 minutes. It helps the cookies hold their shape. Makes the rolling easier and keeps the texture correct. It doesn’t affect the flavor if all the ingredients are measured properly.

Serving Suggestions

These small cookie bites are excellent snacks throughout the day to enjoy with a glass of milk.
Crumble the cookies into your favorite ice cream and enjoy them as a tasty dessert.
Pack 'em up into pretty bags, add a ribbon and you have a great gift for friend and family.

For all baking recipes, hop on to our Desserts collection.

Recipe

Mini Chocolate Chip Cookies

Mini chocolate chip cookies are just as delicious as regular chocolate chip cookies, made with mini chips and smaller cookie dough balls to form tiny cookies as tasty mini desserts.

Course Baking, Cookies

Cuisine American

Keyword chewy chocolate chip cookies, chocolate chip cookies with peppermint, mini chocolate chip cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 90kcal

Author Julia | The Yummy Bowl

Ingredients

8 tablespoons unsalted butter room temp
½ cup white sugar
½ cup brown sugar
1 teaspoon pure vanilla extract
1 large egg room temp
1 ½ cup flour or use a gluten-free flour blend with xanthan gum
1 teaspoon baking soda
¼ teaspoon salt
¼ cup mini chocolate chips + more for decoration

Instructions

In a large bowl or bowl of a stand mixer, combine butter and sugars. Beat on low with an electric hand mixer or stand mixer with paddle attachment until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.
In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
Stir in chocolate chips. Freeze the cookie dough for 30 minutes or fridge for longer until the dough resembles ‘’playdough’’. The dough will be sticky in the beginning so we need to chill it first otherwise it is hard to form cookie dough balls and the cookies will spread too much.
Once chilled, form balls and freeze between batches.
Preheat the oven to 350 F.
Form about 2 teaspoon sized cookie dough balls and transfer to baking sheet lined with baking mat or parchment paper (or silicone liner), or silicone mats. Don’t press down the unbaked cookie dough.
Add the cookie sheet to the preheated oven and bake for 8 minutes (the time may vary due to different ovens). Once the cookies are baked, press more chocolate chips on the top (personal preference and only for visual).
The cookies will have a soft center inside with a slightly crisp exterior. Once they cool down they will set well and the texture inside remains soft, and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

It’s best to chill the cookie dough in the freezer for 30 minutes or in the fridge for 1 hour before baking which will help the cookies keep their shape, reduce the sticky texture of the raw cookie dough, and prevent the cookies from spreading too much.
Why are my chocolate chip cookies dry and crumbly? If your homemade chocolate chip cookies are dry, it could be a result of over-mixing the cookie dough, not measuring the cookie ingredients accurately, or overbaking these little cookies but using a baking time similar to that required for regular cookies.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Mini Chocolate Chip Cookies appeared first on The Yummy Bowl.

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