DIY Healthy Cookies (best darn cookies I've ever had....family agrees!)

http://freerangecookies.com/2013/09/01/diy-healthy-cookies/

DIY Healthy Cookies

25 minutes

15 small cookies

An easy recipe for one-bowl cookies made with almond meal and coconut flour. These gluten free cookies are barely sweetened with maple syrup making them perfect for breakfast. Cookie dough can be stored in fridge to bake during the week as needed. Gluten free, vegan, and DIY friendly.

Ingredients

• 1.5 cups almond meal, packed
• 1 tablespoon coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 cup coconut oil, melted
• 1/4 cup mashed ripe banana
• 3 tablespoons maple syrup
• 1.5 teaspoons pure vanilla extract
• Optional extras (mix and match up to 1 cup total):
• Sliced almonds
• Chocolate chunks
• Chopped dates
• Sunflower seeds
• Pumpkin seeds
• Quinoa flakes
• Shredded coconut
• Gluten free oats
• Sea salt for sprinkling
• Whatever else looks good
• 
  

Instructions

In a medium bowl, combine: almond meal, coconut flour, baking soda, salt, and cinnamon. Set aside.

Preheat oven to 350° if you plan on baking the cookies.

In a measuring cup, whisk together: coconut oil, banana, maple syrup, and vanilla.

Stir wet ingredients into dry and blend thoroughly. Fold in extras of your choice.

Use a #40 disher to scoop dough into balls. Refrigerate dough unless you plan on baking now.

For oven - place dough balls on a parchment lined cookie sheet and bake for about 10 minutes in a 350 degree oven. For the best looking cookies, do not flatten balls prior to baking. Instead, flatten the cookies with a spatula upon removing from oven.

For microwave - place one dough ball on parchment paper and press down slightly to flatten. Cook for about 30 seconds on high (in a 1500 watt oven). Exact time will vary depending on how powerful your microwave is. Let cool before enjoying. (Note: Since microwaved baked goods don't brown on the outside, you'll probably think the cookie isn't done. If overcooked, this cookie will brown (and eventually burn) from the inside out.

For stovetop - heat skillet on medium low, add dough ball and flatten with the back of a spatula. Cook for about 3-4 minutes then flip cookie over. Turn heat down to lowest setting after you flip. Cook for another 3-4 minutes, covering pan with a lid. Watch closely to keep cookie from potentially burning. Remove from heat and let cool before enjoying. Cook more than one cookie at a time if you like.

Genetti recipe

Paielli's Bakery Genetti....love and miss these little pastal gems.......when you come from an Italian town, you become lovingly (maybe too lovingly;) aquainted with pizza, pasta and various Italian cookies.   My home-town is filled with Italian pizzarias, Italian restaurants, Italian Bakeries, an iconic large Italian grocery store, and of course....Italians:)  Let's just say my Danish family was in the minority in my hometown:)  And although he did not grow up in my state, it only made sense that I would someday marry and Italian:)

Anyway, an Italian friend heard my call and answered, and shared her family recipe, that has been passed down for generations, I'm sure:)

Genetti

6eggs

1 cup sugar; 1/2 cup butter ; 1/4 C oil ; 1t anise oil ;4t anise extract;5-6 cups flour;1/8 t salt; 6t baking powder; 350 degrees; 10 minute

I mix all dry ingredients and sift. I start with 5 cups of flour. Dough should be dry. In winter I usually only use 5 cups flour summer i use more depends on where you live? The dough comes together nicely in a kitchen aid mixer. The dough is fairy dry like band sturdy. I roll mine into perfect walnut sized balls. the baking powder makes them rise alot. I can usually fit 16 or more on a tray they rise up but don't spread. Make frosting with powdered sugar and a few tablespoons of water. You can add vibrant colors to frosting or just food coloring which is pale.

Don't use olive oil too fruity. Use a plain flavorless oil

I also make them using vanilla extract instead of anise because the kids don't like anise.

Good luck let me know how they turn out? Oh yeah, frosting is like a two day drying project. YOu can also freeze these cookies really well. Just take them out and frost them after they thaw.

HEALTHY cookies

Genetti (Italian cookie recipe, given to me by an Italian friend!)

Genetti

6eggs

1 cup sugar; 1/2 cup butter ; 1/4 C oil ; 1t anise oil ;4t anise extract;5-6 cups flour;1/8 t salt; 6t baking powder; 350 degrees; 10 minute

Amy Pillizzi

9:51pm

Amy Pillizzi

I mix all dry ingredients and sift. I start with 5 cups of flour. Dough should be dry. In winter I usually only use 5 cups flour summer i use more depends on where you live? The dough comes together nicely in a kitchen aid mixer. The dough is fairy dry like band sturdy. I roll mine into perfect walnut sized balls. the baking powder makes them rise alot. I can usually fit 16 or more on a tray they rise up but don't spread. Make frosting with powdered sugar and a few tablespoons of water. You can add vibrant colors to frosting or just food coloring which is pale.

Don't use olive oil too fruity. Use a plain flavorless oil

I also make them using vanilla extract instead of anise because the kids don't like anise.

Good luck let me know how they turn out? Oh yeah, frosting is like a two day drying project. YOu can also freeze these cookies really well. Just take them out and frost them after they thaw.

Georgia Gingersnaps Recipe (for my records:)

Sour Cream Sugar Cookies

 (http://www.theyummylife.com/Sour_Cream_Sugar_Cookies) 

Ingredients

• FOR COOKIE DOUGH:
• 5-1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream, room temperature
• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• FOR FROSTING (makes 1 cup of frosting):
• 2 cups powdered sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla
• 3-4 tablespoons canned evaporated milk
• food coloring (optional)

Directions

MAKE COOKIE DOUGH:
In large bowl, whisk together flour, baking soda, & salt; set aside. In second large bowl, with an electric mixer, cream the sour cream and butter at low speed; add sugar, eggs, and vanilla & mix until combined. (It's okay if it's a little lumpy as long as no butter chunks are visible.) Gradually add the flour mixture to the sour cream mixture, mixing until well combined. Dough will be sticky. (If cookie dough is too thick for your mixture to handle, you can stir it by hand with a wooden spoon.) Divide dough onto two pieces of plastic wrap; flatten dough, wrap tightly, and refrigerate until chilled, 1-2 hours. (Make ahead tip: Dough may be made to this point and refrigerated for up to 3 days or frozen for up to 1 month.)

ROLL, CUT, & BAKE COOKIES:
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside.  Generously flour your counter or work surface to prevent dough from sticking. Rub flour on the rolling pin. Put one of the chilled pieces of dough on top of the floured surface and sprinkle the top of the dough with more flour. Starting at the center, roll the dough out to one edge; return to the center and roll to the opposite edge. Continue rolling until dough is an even 1/4" thick all over, sprinkling with additional flour, if needed, to avoid sticking. Dip cookie cutter in flour and cut out dough shapes. Transfer dough shapes to baking sheets. Continue rolling dough, cutting shapes, and adding to baking sheets until they are filled.  Bake 2 sheets at a time for 8-10 minutes, rotating and switching pans half way through cooking time. Bake them just until they are baked all the way through but haven't started browning on the bottom. If a soft textured cookie is desired, it's very important not to over bake them.  Transfer hot cookies to a baking rack to cool completely. (Make-ahead tip: Cooled, unfrosted cookies may be stacked in a sealed container and stored at room temperature for up to 3 days, or frozen for up to 2 weeks.)

MAKE FROSTING:
Combine powdered sugar, softened butter, vanilla, and half of the evaporated milk in a large bowl. Use an electric mixer to combine ingredients on a low speed until its' a thick paste consistency and all of the lumps are gone. Gradually add remaining milk and continue mixing on medium speed until frosting is a smooth, silky, spreadable consistency. If it's still too thick, add more milk 1/2 teaspoon at a time until it's desired consistency. Mix in food coloring, if desired.

FROST & STORE COOKIES:
Frost each cookie and decorate with sprinkles while frosting is still wet. Leave out to dry for several hours until dry to touch before storing in an airtight container. If stacking frosted cookies, put waxed or parchment paper between layers.

NUTRITIONAL INFORMATION per cookie: 125 calories, 4.5g fat, 70mg sodium, 19.6g carbs, 10.7g sugars, 1.5g protein, 0g fiber; Weight Watchers PointsPlus: 3

Chocolate Chip Macaroon Bars

(***note from me: I made this the first time with the full amount of sugar and it was sickening....I've cut the recipe back by 1/2 cup of sugar; 1/2 into the crust, 1/2 into the topping blend)

1/2 cup butter

1 cup plus 2 T. all-purpose flour, divided

1 1/2 cup brown sugar, packed and divided

2 eggs, beaten

1/4 tsp salt

1 cup chopped pecans

1 1/2 cup sweetened flaked coconut

1 tsp vanilla extract

1 cup semi-sweet chocolate chips

Mix together butter, one cup flour and 1/2 cup brown sugar.

Pat into the bottom of a 13 x 9 greased baking pan.

Bake at 325* for 15 minutes.

In a medium bowl, blend together remaining flour, brown sugar, 

eggs, salt, pecans, coconut, vanilla and chocolate chips.
Spread mixture onto baked crust.

Bake for an additional 25 minutes.

Cut into bars when cool. 

Makes 2 dozen

Sweet, chewy, crunchy and delicious! 

http://grammasinthekitchen.blogspot.com/2013/03/chocolate-chip-macaroon-bars.html

Cream Cheese Sugar Cookies

 
Ingredients
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour
Directions
In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting. 

http://trickschefs.com/showthread.php?tid=626 

very healthy choco chip cookies

2 large old bananas + 1 cup of quick oats. You can add in choc chips, coconut, or nuts if you'd like. Then 350º for 15 mins. THAT'S IT!

 

Copycat Peanut Butter Eggs

(Makes 6-9 eggs)

Click for: Step-by-Step Photos.

• 1/4 cup pb (or any nut butter)
• dash salt (I also use salted pb)
• 1/4 cup powdered sugar or Sugar-Free Powdered Sugar
• 2 tbsp. cocoa powder
• 2 tbsp. virgin coconut oil (see below, for substitution notes)
• Liquid stevia to taste, or 2 tbsp. agave or pure maple syrup
• 2 more tbsp. of the sugar/sf sugar, if needed

Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile—or microwave a few seconds—so it’s easier to mix. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey. Taste the dough and add a little more salt if desired. Form dough into flat little ovals (or egg shapes, but real Reeses eggs are flat). Freeze the dough for an hour or so, until it’s hard.

Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not already melted) in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp. water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate. (I used a corn-cob skewer. No idea why I even have those, but they worked really well! A fork would also be fine.) Immediately return covered egg to the freezer and let harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!

http://chocolatecoveredkatie.com/2012/03/29/copycat-recipe-reeses-peanut-butter-eggs/ 

Crisp Lemon Cookies

Crisp Lemon Cookies Recipe

• Prep: 30 min. Bake: 15 min./batch + cooling
• Yield: 54 Servings

30 15 45

Ingredients

• 1-1/3 cups butter, softened
• 2 cups confectioners' sugar
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 1/2 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/4 cup sugar
• 3/4 cup vanilla or white chips, melted

Directions

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, peel and vanilla. Gradually add flour and mix well.
• Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed.
• Bake at 325° for 11-13 minutes or until edges are lightly browned. Remove to wire racks to cool. Drizzle with melted vanilla chips. Yield: about 4-1/2 dozen.

Nutritional Facts 1 cookie equals 99 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 34 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Peanutbutter Bars

3/4 cup melted margarine

3 cups peanut butter

3 & 3/4 cup powdered sugar

3/4 cup light brown sugar

1 tsp vanilla extract

(opt. add in rice krispies into the peanutbutter)

Blend well with mixer.

Press into 9 x 13 inch pan.

 Frost by melting together 1 cup chocolate chips in 2 tbsp margarine.

Chill and cut to serve.

Christmas Jelly Tots

Combine:
2 cups flour
1/2 tsp baking bowder
1/4 tsp salt
1/2 cup sugar
1 cup butter, softened
1 egg yolk
2 T. water
1 tsp vanilla
1-1/4 cups chopped nuts

drop and bake at 350 degrees for five minutes.  imprint each center, continue baking 8-10 minutes.  cool and fill with jam

Grandma's Snow Bars

3/4 cups butter
3/4 cup powdered sugar
2 tsp vanilla
3 cups flour
1 cup chopped pecans or walnuts
1/4 tsp salt (I'm adding this in)
1/4 cups water

mix ingrediants; chill dough 1 hour in dridge.  Shape into 2 inch long by the inch, thick bars.
bake.

while warm, roll in additonal powdered sugar

**this is my Grandma H's recipe.  She phoned me one day when I was engaged to be married, as she wanted to share her Christmas recipes with me.  I'm not positive on the powdered sugar with this recipe---this was my mom's request.

Peanut Butter Cookie Cup Temptations

1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup creamy peanut butter
1 egg
1/2 tsp vanilla extract
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
48-60 Reece's Peanut Butter Cup (minis), wrappers removed

Cream together butter, both sugars and peanut butter, beat in egg and extract.

Add remaining ingredients, EXCEPT peanut butter cups; mix well.

Spray mini muffin tins with cooking spray; drop dough with small cookie dropper into mini muffin tins.

Bake at 375 degrees for 8-10 minutes, til just lightly browned.

Remove tins from oven and push a peanut butter cup into the center of each ball; bake 1 more minute.

Cool completely before storing in a covered container.