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Pumpkin Peanut Butter

Have you had enough of pumpkin yet?

We certainly hope not, because we have one last recipe to add to the onslaught of pumpkin-themed-everything that you have probably been being hit with for the past month-and-a-half.  If you are tired of it though, perhaps we could change your mind… with a cookie?


Oh sorry, that’s just the dough- you were expecting the baked stuff, weren’t you?


*Disclaimer: there may or may not have been a certain amount of dough that did not quite make it into cookies…


But isn’t it kind of a rule that you always have to taste-test the batter before you bake the cookie?  It is in our house, anyways 😉


In all seriousness though- these cookies are fantastic.  Who knew that peanut butter and pumpkin could be such a winning combination?  Of course, the chocolate chips just add that extra bit of decadence 🙂


It’s difficult to describe the texture of these cookies.  They’re soft but dense, sort of cake-like but not quite as light as cake- you know what? Maybe you guys should just try them and decide for yourselves what the texture is instead of letting us ramble on forever, sound like a plan?


And after all that we completely forgot to mention that these are gluten free!  How silly of us!  We used our trusty‘ol new gluten-free flour blend, of course :).

If you think the peanut butter-pumkin combo is strange, we urge you to give it a shot- we think you’ll be pleasantly surprised.  We know we were!

And after you’ve made these cookies, we give you full permission to start into all things ginger bread, peppermint, cranberry, chocolate and Christmas-filled wonderfulness!

Gluten-Free Peanut Butter Pumpkin Chocolate Chip Cookies


Prep Time: 10 minutes
Bake Time: 15-20 minutes
Makes: 12 cookies


2 c. Gluten-Free flour blend
/4 tsp xantham gum
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
1/2 c. pumpkin puree (not pumpkin pie filling)
1/2 c. peanut butter
1/2 c. liquid honey
1 tsp vanilla extract
1/4 c. – 1/2 c. chocolate chips


Preheat the oven to 350F

Combine the flour, xantham gum, baking powder salt and cinnamon in a medium-sized bowl.
In a separate smaller bowl, combine the remaining ingredients except the chocolate chips.
Add the wet ingredients to the dry ingredients and stir just to combine.  Stir in the chocolate chips.
Cover a baking sheet with parchement paper and spray with non-stick cooking spray.  Drop the dough onto the sheet, about 2 tbsp for each cookie.
Using a floured fork, press the cookie so that it’s flat, shaping them to make them round.
Bake for 15-20 minutes, or until they are firm enough to be picked up and the bottoms are slightly brown.


What was your favourite pumpkin recipe from this Fall?  Are you looking forward to Christmas baking?  What are you planning to make?


Cookie Comfort


The other day we made you waffles.  Today we made you cookies.  Aren’t you people spoiled?


But that’s ok- we enjoy spoiling you guys, especially when it involves cookies.


Oatmeal raisin cookies.  We honestly can’t think of anything better to chase the blues away on a rainy day than a fresh-out-of-the-oven oatmeal cookie and a glass of milk.  Except for maybe two cookies.  Yes, that would be better.


Yes, we know there are other cookies out there that are delicious, too- chocolate chip, ginger snaps, peanut butter cookies, double chocolate cookies, and chickpea cookies (ok, we threw that one in there as a shameless plug, but they are pretty awesome)- but there’s something about a chewy oatmeal raisin cookie that just gets us, you know?


The oatmeal just makes them so hearty and the raisins get so plump and juicy in the oven that they are simply irresistible!  And these particular cookies are made with whole wheat flour, contain no butter, and have a fraction of the sugar that an average oatmeal cookie has, so you can feel good about eating them, too.  That’s a major win in our books!


So do yourself a favour- pour a glass of ice-cold milk and make these cookies.  You’ll be glad you did when your beach day gets rained out and you’ve got nothing to do all day.  We know we were!

Chewy Oatmeal Raisin Cookies


Prep Time: 10 minutes
Bake Time: 10-11 minutes
Makes: 12 cookies


1 c. large-flake rolled oats
3/4 c. whole wheat flour
1 tsp baking soda
2 heaped tsp cinnamon
1 tbsp brown sugar
1 egg, beaten
1/4 c. coconut oil, softened (not melted)
1/4 almond butter
4 tbsp maple syrup
1 tsp vanilla extract
1 tsp butter extract (optional)
1/2 c. raisins


Preheat the oven to 400F.  line a baking sheet with parchment paper and set aside.

In a large bowl, combine the first 5 ingredients.  In a separate bowl cream the coconut oil and almond butter together.  Add the egg, maple syrup, vanilla extract, and butter extract (if using).  Stir until fully combined.  Add the wet ingredients to the dry ingredients and stir just until all the dry ingredients have been moistened, adding the raisins in about half way through.

Drop about 2 tablespoons of dough at a time onto your prepared baking sheet.  Roll each clump of dough into a round ball and flatten with a fork or the palm of your hand.  Bake for 10-11 minutes, or until the cookies are slightly browned, but still feel a little soft.  They should feel slightly under-done when they come out, that way they’ll be nice and chewy.  Allow to cool fully before placing them in a container.

You can keep these cookies in the pantry (aka- they don’t need to be refrigerated), but we don’t know how long they will last since ours were all gone in less than 2 days!


Do you like oatmeal cookies?  What is your favourite type of cookie?

Double Chocolate (and gluten free!)

The one good thing about winter coming is that for daylight savings time, we gain an hour. Probably because they figured that they might as well give us little something in return for the long, awful coldness that is winter. Seriously, winter just makes no sense – everything dies and it’s more difficult to go everywhere. Who’s idea was that? Normally we get all excited because we get an extra hour of sleep, however this year we both forgot to set our clock back before we went to bed, so instead of getting the extra snooze time we just got an extra hour to be productive do something else.

Because we don’t have a race this weekend, we decided to use our mornings for baking! We made another version of these granola bars (coming soon!) and this morning we’re making some muffins. Today, however we bring to you these cookies:

Chocolate chocolate chip.
Did we mention they are gluten free?

We think we should just quit school and become gluten-free cookie bakers, because apparently we’re pretty good at it. These cookies are kind of like a brownie-meets-cookie sort of deal. A.k.a. they’re ridiculously chocolaty.

These cookies aren’t just any old cookies though. They’re birthday cookies! Which obviously makes them that much better. You see, it was one of the girls on our team’s birthday on Friday, but we felt awful because she had a party, but not many people could go due to the nature of this time of year (midterms+assignments+national championships next weekend). Since we couldn’t go to her party, we decided to bake her some cookies! However, she has a gluten allergy, so of course we had to be a bit more creative.

We were pretty nervous about them, because we just made this recipe up off the top of our heads, so we were pleasantly surprised at how well they turned out!

We also need to point out, that while these cookies are a lot healthier for you than most cookies out there, they’re not the ultimate health-food cookie, either. They have a lot less refined sugar, and use part margarine and part coconut oil. Because really, these cookies are birthday cookies, and birthdays are not about being healthy, birthdays are about having fun and eating yummy foods.

So we wouldn’t suggest that you eat several of these each day, but one every other day or so – well that sounds good to us! 🙂

Double chocolate gluten-free cookies – Happy Birthday Melissa, and happy Daylight Savings! 🙂

Double Chocolate Chip Gluten-free Cookies

Prep time: 10min
Bake time: 10-12min
Makes: 10-12 cookies


1/2 c. almond flour
1/2 c. arrowroot flour
1/4 c. coconut flour
1/4 c. buckwheat flour
1/4 c. cocoa powder
1/4 c. white sugar
1 tsp. baking powder**
1/4 tsp. salt
1/2 tsp xanthan gum (optional)

1/4 c. margarine
1/4 c. coconut oil
1/4 c. honey
1 tsp. vanilla
1 egg

1/2 c. chocolate chips


Preheat your oven to 350 F.
In a medium sized bowl, combine all the dry ingredients. In a separate bowl, cream together the margarine, coconut oil and honey. Mix in the rest of the wet ingredients. Pour the wet into the dry and combine, stirring in the chocolate chips.
Spoon onto a greased cookie sheet with a spoon or cookie scoop, and flatten with a fork.
Bake for 10-12min, until lightly browned and slightly firm. Cool on a wire rack.

**Not all baking powders are gluten-free, it depends what kind of starch they use. Check your ingredient list to make sure they use a gluten-free starch first!


Have you ever had or made gluten free cookies before? What’s your favourite kind of cookie?

Store-Bought Inspiration

There is a great health food store not too far from where we live called Goodness Me.  Think of it as a Whole Foods, only a little more quaint.

Despite its smaller size, though, it really is a fantastic place to shop!  If it were up to us, we’d do much more of our grocery shopping there!  Unfortunately, we only find ourselves there once in a while.

Our last visit was about a month and a half ago.  After winding our way through pretty much the entire store, where did we end up?  The Bakery, of course!  We stood for a good 10 minutes drooling over all of the delicious goodies they had, until the guy behind the meat counter started giving us strange looks.  We knew we had to get outta there or risk him thinking we were complete lunatics.  Of course, at this point there was no way we could leave without a treat of some kind, but when it comes to food, split decisions really aren’t our thing.

In the end we went with cookies.  Because can you really ever go wrong with cookies?

These, however, were not your average cookie! These cookies were made with Tofu! Yep- they had taken relatively tasteless white sponge and turned it into a delicious chewy cookie. The whole time we ate them, we couldn’t help but think “Why haven’t we thought of this before?!?”.

Friends, the idea was planted.  And now, after a couple of trials, we are finally giving you the recipe.

Tofu Trail Mix Cookies!

These are nothing like your mom’s chocolate chip cookies, but boy are they yummy!  High in protein and fibre, with a dose of healthy fats, these are cookies you can feel good about eating.  Don’t you just love food that loves you back?

These have a similar texture to our Chocolate Chic Cookies, but a little denser and chewier.  We’d say equally as delicious, though 😉

So you no longer have to feel bad about stealing the cookies from the cookie jar!  Ladies and gentlemen, grab a glass, because milk n’ cookies just got a whole lot healthier.

Tofu Trail Mix Cookies

Prep Time: 10 min

Bake Time: 15 min

Makes: 12-15


1/2 c. dates

2 tbsp molasses

2 tbsp honey (or maple syrup)

1/4 c. coconut oil (other oils may work, too)

1/4 c. peanut butter

1/2 block firm tofu, pressed well

1 tbsp chia seeds (or ground flax)

1/2 tsp salt

1 c. whole wheat flour

1/3 c. oat flour

1 tsp Cinnamon

1 tsp baking soda

1/2 c. mixed nuts and seeds

1/3 c. raisins


Preheat the oven to 375C

Grind dates in the food processor until finely chopped

Add molasses, honey, coconut oil, and peanut butter and blend until smooth.

Add tofu, chia, and salt, and continue to blend until smooth.

In a separate bowl, combine the flours, cinnamon, and baking soda.  Add wet to dry and stir until combined.  Add in the mixed nuts and seeds and raisins.

Take 2 tablespoonfuls at a time, roll the dough into balls, place them on a baking sheet and flatten them with a fork.  Bake for 15 minutes or until lightly browned.  Allow to cool on a wire rack.


Do you have a favourite kind of healthy cookie?