Fresh Chocolate Mint Double Chip Cookies

Minty cookies made with Fresh Chocolate Mint leaves, Semi-Sweet and White chocolate chips.

Ingredients:
1/2 cup butter, room temperature
1/2 cup brown sugar, firmly packed
1/3 cup sugar
1 egg, beaten
1 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/4 cup coarsely chopped fresh chocolate mint leaves

Directions:

1. Preheat the oven to 375F. Line a baking sheet with parchment paper or grease a baking sheet.
2. Cream the butter and sugars. Add egg and vanilla slowly.
3. Sift together flour, salt and baking soda and then add to the wet mixture and beat until just combined. Stir in the chocolate chips and chopped mint and mix together until just combined.
4. Form the dough into 2 inch balls. Place on prepared baking sheet and bake until golden, about 9 minutes for chewy and 12 for crunchy. Cool on rack. Store in airtight container.

I got 20 cookies from this recipe. I got fresh chocolate mint in my basket from my CSA and I was trying to think of something I could make with the chocolate mint and I found this recipe from Eatpress. I adapted it a bit by adding the white chocolate chips, just because I love white chocolate chips in cookies=} and I thought they would taste good with the fresh mint. The mint flavor was there but not overpowering and went so well with the combination of the chocolate chips. These cookies were fantastically delicious and gone at the end of the evening! You will definitely have to give these cookies a try if you have access to fresh mint, if you don’t you can sub the fresh mint for mint extract but it will not be the same.

*Camala*

Lemon Coconut Cookies

I can not begin to describe just how delicious these cookies are!!!  The whole house smells so fresh and with strong scents of lemon and coconut!    They are so light, and healthy too.  No sugar, just a little agave syrup for sweetner.   This recipe is so easy and simple and has just a few ingredients.  I adapted this recipe  from Anja’s Printable Recipes.
Preheat oven to 350F degrees and line sheet pan with parchment paper.

Ingredients
2 Tablespoons butter
1 egg
1/4 cup agave syrup
grated lemon peel from 1 lemon
1/4 tsp vanilla
3/4 cup whole wheat pastry flour
1/8 tsp salt
1 tsp baking powder
1/2 cup unsweetened coconut flakes
some grated coconut for rolling the cookies in

In medium bowl combine butter, agave and lemon peel and beat until smooth. Add egg and vanilla and mix well.
In a small bowl combine flour, baking powder and salt and stir to blend.  Stir the dry ingredients into lemon peel mixture until well blended.  Stir in the coconut flakes.   Cover dough and keep in the fridge until stiff enough to handle–at least 45 min.  (waiting is the hardest part!)
Remove dough from fridge and roll into 1″ balls.  Roll balls in shredded coconut and place on baking sheet.  Bake for 15 to 18 minutes.  Remove cookies immediately from baking sheet and cool on wire rack. 

These cookies are so delicious I will definitely make them again.  Be sure to store them in an airtight container after they are completely cool.
*Christine*

Chocolate Chip-Peanut Butter-Oatmeal Cookies

Why decide on one cookie when you can have three flavors rolled into one!!!  My friends love these cookies, and I’m sure you will too.
Preheat oven to 350F degrees

1 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter  (1 stick)
1/2 cup peanut butter
1/2 cup white sugar
1/3 cup brown sugar
1/2 tsp vanilla
1 egg
1/2 cup rolled oats
1 generous cup chocolate chips
In medium bowl, whisk together flour, baking soda, salt and set aside.
Cream together butter, peanut butter, sugar, brown sugar and vanilla till light and creamy–about 3 minutes.    And egg and beat to combine.
Gradually add the flour mixture on low speed untill combined well.  Stir in the oats and chocolate chips.
Using 1/4 cup scoop, leveled and drop onto cookie sheet about 2 inches apart. Bake for 10 – 12 minutes until lightly browned.      ENJOY!!!!

*Christine*

Rice Krispie Cookies

These cookies were very good with a little crispy texture from the Rice Krispies!

Ingredients:
1 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 tsp vanilla
1 cup Rice Krispies
1 cup quick rolled oats, uncooked
1/2 cup flaked coconut (sweetened)

Directions:

1. Preheat oven to 350F.
2. Grease 2 large cookie sheets. Set side.
3. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
4. Place the butter into a bowl and beat on medium until light and fluffy. Add the white and brown sugars and beat until blended. Add the egg and vanilla, beating to incorporate.
5. Stir in the reserved flour mixture. When well combined, stir in the cereal, oats, and coconut.
6. Drop the mixture by level measuring tablespoon onto the prepared cookie sheets, leaving room between cookies.
7. Transfer the sheets to the preheated oven and bake for about 12 minutes, or until the cookies are lightly browned.
8. Remove from oven and transfer cookies to wire racks to cool.
9. When cool, store in an airtight container.

I got this recipe through Kellogg’s and these are really good cookies. I got 24 cookies out of this recipe. They are crisp around the edges and chewy in the middle, I brought these cookies to a get together and got really good reviews, my friend says she doesn’t like cookies with oatmeal in them but she really liked these cookies and everyone said these are a great alternative to oatmeal raisin. I will make these again.

*Camala*

White Chocolate Chip Cookies

These are wonderful decadent chewy White Chocolate Chip Cookies without any nuts.

Ingredients:
2/3 Cup Melted Butter
2 Cups Lightly Packed Brown Sugar
2 Eggs
2 Tbsp Hot Water
2 2/3 Cups All Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
2 cups White Chocolate Chips

Directions:

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, add melted butter, brown sugar, eggs and hot water and mix well.
3. Stir in the remaining dry ingredients.
4. Add the chocolate chips and mix thoroughly.
5. Drop from spoon onto ungreased cookie sheet and Bake at 375F for 10 to 12 minutes until golden brown on the bottom.
6. Let cool on baking sheets.

I absolutely love the base for these cookies, I use all different kind of chocolate chips with this base, you can also use semi-sweet or milk chocolate chips instead of white chocolate chips. The cookies look so pretty with the cracking on the tops of the cookies instead of a smooth top. The cookies turn out perfectly cooked the way I like fresh baked cookies, crispy around the edges and wonderfully chewy in the center. I make 24 cookies (two dozen) out of this recipe.

*Camala*

granola breakfast cookies

These are amazing!!!!    Crunchy, slightly sweet and sooo wholesome….   Great with your morning cup of tea or coffee.  Adapted fromVegan Cookies.

Preheat oven 350F degrees.

In a large bowl combine,
1/3 cup mashed banana (about one small)
1/3 cup blueberries  (gently and very slightly mashed)
1/4 cup almond, or soy milk
1/2 cup oil
1/4 cup agave nectar
1/2 cup maple syrup
1 tsp vanilla
2 Tblspoon ground flax seed
mix until blended.

In small bowl sift or mix together
1 cup all purpose flour
1 cup whole wheat pastry flour
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
stir until well blended.
Fold in :
1 cup granola
1 cup rolled oats
1/2 cup raisens
1/2 cup dried cranberries
1/2 cup walnuts

Drop dough by 1/4 cup onto cookie sheet about 2″ apart.
Bake for about 15 minutes.
These cookies will keep for 2 months in the freezer if tightly covered.

Even though these cookies are great at breakfast— they can be enjoyed any time of the day—even bed time!!!!!   YUM
*Christine*