Peanut Butter & Chocolate Chunk Gingerbread Cookies

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Santa’s going to eat a lot of cookies this evening, right? Why not treat him to something totally different? Don’t get me wrong; we all love the classic choc-chip cookie, but maybe Santa wants a cookie with a little more protein every once in a while. Or antioxidant-packed dark chocolate and ginger…

This cookie recipe for one (one Santa or one lucky snacker) is nothing but helpful and yields quite a few cookies. It features some seasonal flavors–ginger and molasses–plus some chocolate and peanut butter for richness. I adapted it a bit from Chocolate-Covered Katie’s group-sized version.

Hope it brings you some holiday cheer!

Makes 6 small or 4 good-sized cookies.

Ingredients

  • 2 T peanut butter
  • 2 t stevia
  • dash of baking soda
  • heaping dash of powdered ginger
  • 1 T molasses
  • 3 T flour
  • optional: pinch of salt if desired (I omitted.)
  • 2 T applesauce (cakier cookie) or 1 T coconut oil (chewier cookie)
  • splash of pure vanilla extract
  • dark-chocolate chips

Directions

-Preheat oven to 350 degrees. Lightly grease a cookie sheet. Set aside.

-In a small bowl, combine all the dry ingredients. Push to one side. Add in applesauce; then vanilla. Mix in remaining wet ingredients (molasses and peanut butter).

-Optional: refrigerate for 30 minutes for a better cookie.

-Roll dough into small bowls. (I was able to make six!) Press the dark-chocolate chips into the tops of the cookie. You could try a crushed candy bar or a Hershey’s kiss, too. Bake for about 7-9 minutes or until cookies are baked but still soft. Remove from oven and let stand for a few minutes. Top with a peanut-butter cream frosting if you want to find a little something extra under your Christmas tree.

You can gobble them up while they’re still warm or wait for the big man to come down the chimney. Either way, you won’t be let down.

Guilt-Free Gingerbread Cookies

It’s Christmastime! Cookies will delight many this season, but probably scare just as many, too. I hear women talk about dreading the forthcoming deluge of desserts long before the season hits. 

Don’t get down on yourself (and everyone around you) by scrooging about your diet. Just try sensible portions that feature healthy ingredients.

Consider this recipe your headstart on a healthy and happy holiday season.

These fluffy little gingerbread cookies will find a way into your mouth faster than you can say no to gumdrop buttons…

Ingredients

1/4 cup white whole wheat flour

dash of all the following:

ginger

cinnamon

nutmeg

salt

baking soda

ground cloves

1.5 t stevia

1 T blackstrap molasses

1 T non-dairy milk

optional:1/5 t regular or flax egg

Directions

-Preheat oven to 350 degrees. Lightly grease a cookie sheet. Set aside.

-Combine all dry ingredients in a small bowl.

-Then add in remaining wet ingredients. Mix until well blended.

-Turn dough out onto lightly floured surface. Roll out with rolling pin, if you have one, but hands work just fine, too. Cut out shapes and transfer to cookie sheet.

-Bake for about 5 minutes for softer cookies or longer for crispier ones.

Makes about 4-5 small cookies.

Apple Pie Cookies

Have you ever wanted more than one dessert at the same time?

Okay, silly question. I think a lot of us probably do, right?

Well, I know I do. That’s why I really like my healthy & downsized version of Family Kitchen’s Apple Cookies.

They taste exactly like an apple pie, but in cookie form.

And since I’m not a huge fan of fruit pies, this is a sweet breakthrough for me.

Makes 4 good-sized cookies!

Ingredients

1 t vegan butter, softened

1 T stevia

1 T nondairy milk

a little egg (1/6 of one or a flax egg)

6 T white whole wheat flour

pinch of baking soda, ground cinnamon, ground cloves, ground nutmeg, Kosher salt

1 t chopped walnuts or sliced almonds

2 T apple, finely chopped

Directions

-Preheat oven to 350 degrees. Lightly grease a cookie sheet. Set aside.

-Combine all dry ingredients well (except nuts). Mix in wet ingredients, mixing in chopped apple last. At this point, if you want your nuts mixed in, do that. I pressed mine on top for garnish (and toasting).

-Roll into 4 or more balls. Press lightly onto cookie sheet and bake for 9-10 minutes or until golden brown and fluffy.

If yours turn out anything like mine. These were quite fluffy–almost like small muffins.

Hmm. Apple pie muffins? Sounds like another recipe to try.

Raw Pumpkin Oatmeal Cookies

Are you on the “raw” bandwagon?

Personally, I do not. But I still find raw food recipes intriguing (and tasty).

I stumbled across this no-bake pumpkin oatmeal cookie recipe from Snack Girl. Made a few adaptations and downsized a bit, of course, so it would be a perfect fall dessert for anyone going “raw,” or anyone who just loves pumpkin cookies.

Ingredients

3 T oats

Bake it! Because chocolate is always more aromatic when warmed…

.5 t stevia (or honey, but if you use honey reduce the applesauce to 1 t)

dash of pumpkin pie spice and a very scant pinch of salt

3 t pumpkin

2 t applesauce

splash of vanilla

optional mix-ins: dark-chocolate chips, raisins, chopped dates, coconut shreds

Directions

Mix together the first three dry ingredients, and then mix in the remaining wet ingredients. Form into small balls by using the palm of your hands.

If you’d prefer a warm cookie. Simply bake at 350 degrees for about 6-7 minutes.

Chocolate-Chip Healthies

Chocolate-Chip Healthies

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