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Browned Butter Funfetti Cookies

February 6, 2015 · by Ari ·

Browned Butter Funfetti Cookies: Crunchy on the outside, soft and chewy on the inside bakery-style cookies with fluffy cream cheese frosting

Rich, nutty, bakery-style browned butter funfetti cookies are everything you could dream of in a cookie–crunchy outside with a soft and chewy inside. 

Browned Butter Funfetti Cookies: Crunchy on the outside, soft and chewy on the inside bakery-style cookies with fluffy cream cheese frosting

Guessssss what??? IT’S MY BIRTHDAY! And a big one. The big 3-0 or, as I like to call it, 20-10. And we’re celebrating with my favorite cookies. Yes. My very favorite cookies I have ever made, tasted, smelled, etc. They are absolute heaven, and I knew I had to save them for a special occasion to share with you because they are totally, unapologetically indulgent.

Browned Butter Funfetti Cookies: Crunchy on the outside, soft and chewy on the inside bakery-style cookies with fluffy cream cheese frosting

After I got home from New York in November, I wanted to make myself a special marathon treat, and I had been craving a perfect funfetti cookie since trying the one from Schmackary’s. Word has it, Obama sends his secret service men to Schmakary’s to get him cookies when he’s in the city. Fancy.

Browned Butter Funfetti Cookies: Crunchy on the outside, soft and chewy on the inside bakery-style cookies with fluffy cream cheese frosting

Well, I have a confession. I promise, as much as I love attention, I really do hate to toot my own horn. I actually consider myself a fairly modest person, and I always have a hard time telling you how delicious my recipes are because I feel kind of like a tool–like when you talk about how good the food you made was during dinner? It’s, like, the most uncomfortable thing. But THESE COOKIES. I will shout it from the rooftops. I liked them better thank Schmakary’s. I’m sorry. No, I’m not. Those are great, but this is better.

Browned Butter Funfetti Cookies: Crunchy on the outside, soft and chewy on the inside bakery-style cookies with fluffy cream cheese frosting

Apparently birthday week means browned butter week? These were my first time baking (or even tasting!) browned butter, but like I said about the browned butter spaghetti squash–it was sooooo worth the hype! That rich, nutty flavor is uncanny and canNOT be recreated with any substitutes. Every once in a while, it’s just worth having a real, full fat, indulgent cookie. And this was one of those times.

Browned Butter Funfetti Cookies: Crunchy on the outside, soft and chewy on the inside bakery-style cookies with fluffy cream cheese frosting

They came out just like I imagined them–perfectly crunchy outsides with ultra soft, chewy insides. Steve even agreed that he’s rather have mine than the one from Schmakary’s and this one is gluten-free, although you’d never know it. Of course, if you eat gluten, feel free to use white whole wheat flour, or even (gasp) all purpose. I haven’t bought that stuff in years, but these babies are meant for full enjoyment, so have at it! And if you’re so inclined, top ’em off with some light and fluffy cream cheese frosting. It’s also worth it.

Browned Butter Funfetti Cookies
Recipe Type: Dessert
Author: Ari Ziskin
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Serves: about 3 dozen
Rich, nutty, bakery-style browned butter funfetti cookies are everything you could dream of in a cookie–crunchy outside with a soft and chewy inside.
Ingredients
  • 2 cups [url href=”http://arismenu.com/gluten-free-baking-blend”]gluten-free baking blend[/url] (or white whole wheat flour, or all purpose)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, browned and cooled
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2/3 cup rainbow jimmies sprinkles
  • For the cream cheese frosting:
  • 1/2 cup butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • extra sprinkles for topping
Instructions
  1. In a medium bowl, whisk together baking blend, cornstarch, baking soda and salt. In a large bowl, beat together browned butter, sugars, egg and vanilla. Stir in dry ingredients until just combined, then fold in sprinkles. Cover and chill for 1 hour.
  2. Preheat oven to 350. Line a large baking sheet with silpat or parchment paper. Roll dough in approximately 1 1/2″ balls and drop onto prepared baking sheet. Bake until golden and just set, about 10 minutes. Cool completely.
  3. To make frosting, beat butter and sugar together in a large bowl or stand mixer. Beat in powdered sugar 1/2 cup at a time. Add vanilla and continue to beat until everything is smooth and incorporated, scraping down the sides of the bowl as necessary.
  4. Frost completely cooled cookies and top with extra sprinkles if desired. Frosting and cookies are best stored separately, then frost before serving. Cookies can be stored in an airtight container at room temperature for 5 days. Frosting can be refrigerated in an airtight container for up to 1 week.
3.2.2885

 

Filed Under: Cookies, Dessert, Gluten-free, Holiday & Seasonal · Tagged: birthday, brown butter, browned butter, browned butter cookies, cookies, funfetti, funfetti cookies, gluten free, gluten free browned butter cookies, gluten free cookies, gluten free funfetti cookies, sprinkles

White Chocolate Stuffed Ginger Molasses Cookies

December 17, 2014 · by Ari ·

White Chocolate Stuffed Ginger Molasses Cookies: Soft and chewy ginger cookies filled with creamy, melty white chocolate!

Ultra soft and chewy ginger molasses cookies stuffed with melty white chocolate. Filled with holiday flavor, these will become your new favorite cookies!

White Chocolate Stuffed Ginger Molasses Cookies: Soft and chewy ginger cookies filled with creamy, melty white chocolate!

Oh heyyyy…we’re in full blown holiday season, and I still have most of my shopping left to do. What about you? I’m actually one of those people who really, truly loves Christmas/Hanukkah shopping. I love finding just the *right* gift for the people I love, and buying Steve 7 zillion stocking stuffers, and baking delicious treats to put into all of the stockings. It’s one of my very favorite things.

White Chocolate Stuffed Ginger Molasses Cookies: Soft and chewy ginger cookies filled with creamy, melty white chocolate!

That means it’s going to be a busy week ahead, but tomorrow is my last day of work before winter break begins, and I will then spend the entire week following shoulder deep in all things holiday spirit. In fact, if you’re not into that kinda thing, you should probably steer clear. 😉

White Chocolate Stuffed Ginger Molasses Cookies: Soft and chewy ginger cookies filled with creamy, melty white chocolate!

But you should still stay for the cookies, because who can resist perfectly soft and chewy ginger molasses cookies? I’m all about the gingerbread this year (well…basically all the time), and it all started with these cookies.

White Chocolate Stuffed Ginger Molasses Cookies: Soft and chewy ginger cookies filled with creamy, melty white chocolate!

The cookie base is pretty ridiculous on its own, but when you add in that surprise melty, creamy white chocolate middle, they are just taken up to the next level. If any cookie can get you in the holiday spirit, it’s these babies!

White Chocolate Stuffed Ginger Molasses Cookies
Recipe Type: Dessert
Author: Ari Ziskin
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Serves: 2 dozen
Ultra soft and chewy ginger molasses cookies stuffed with melty white chocolate. Filled with holiday flavor, these will become your new favorite cookies!
Ingredients
  • 2 cups [url href=”http://arismenu.com/gluten-free-baking-blend” target=”_blank”]gluten-free baking blend[/url] (or white whole wheat flour)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • dash salt
  • 1/2 cup apple butter
  • 1/4 cup molasses
  • 3/4 cup dark brown sugar
  • 2 teaspoons vanilla extract
  • 6-8 ounces good quality white chocolate squares or chopped into large chunks*
  • granulated sugar for rolling
Instructions
  1. In a medium bowl, whisk together baking blend, baking soda, spices and salt.
  2. In a large bowl, beat together apple butter, molasses, brown sugar and vanilla until smooth. Beat in dry ingredients until just combined. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 350. Line 2 large baking sheets with silpat or parchment paper.Roll dough into approximately 1″ balls. Press white chocolate square/chunk inside, and roll dough back around. Make sure white chocolate is completely covered. Add more dough if necessary. Roll in sugar and transfer to prepared baking sheet. Repeat with remaining dough.
  4. Bake until just set, about 9-11 minutes. Cookies will look underdone,. Do not over bake. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to one week.
Notes
*To make vegan, use vegan white chocolate, swap for dark chocolate or omit completely
3.2.2885

 

Filed Under: Christmas, Cookies, Dessert, Gluten-free, Holiday & Seasonal, Winter · Tagged: cookies, ginger molasses cookies, gingerbread, gluten free, white chocolate

Ultimate Peanut Butter Cup Brownie Cookies

November 30, 2014 · by Ari ·

The Ultimate Peanut Butter Cup Brownie Cookies: Rich, fudgy, brownie-like chocolate cookies stuffed with melty peanut butter cups!

The ultimate peanut butter cup brownie cookies – rich, fudgy, brownie-like chocolate cookies stuffed with melty peanut butter cups. These cookies are the ultimate treat, and they will disappear in seconds anywhere you bring them.

The Ultimate Peanut Butter Cup Brownie Cookies: Rich, fudgy, brownie-like chocolate cookies stuffed with melty peanut butter cups!

So..I bake a lot. I’m sure you’re surprised by this. I bake a lot for the blog, and because I have a sweet tooth the size of Texas.

In terms of things I love to eat it goes something like: dessert, goat cheese, dessert, sweet potatoes, dessert, carbs, dessert.

Oh, and cilantro! For a long time I wondered WHY IS THE RICE AT CHIPOTLE SO GOOD? The answer? Cilantro. WHY CAN I NEVER GET ENOUGH MEXICAN FOOD? Cilantro.

Don’t worry, there’s not cilantro in these cookies. That’s too much, even for me.

The Ultimate Peanut Butter Cup Brownie Cookies: Rich, fudgy, brownie-like chocolate cookies stuffed with melty peanut butter cups!

Anyway, since there are cookies in and out (gotta get them out, always get them out!) of my house pretty much 24/7, it’s not too often that Steve and I freak out and literally lose our minds over a cookie.

In fact, I’m normally on pins and needles awaiting some huge amazed response from Steve about how he can’t believe the amazing-ness of my cookies and how Betty Crocker should pretty much hang it up because my cookies trump ALL OTHER COOKIES.

Then he normally says something along the lines of “Yep. Pretty good.”

The Ultimate Peanut Butter Cup Brownie Cookies: Rich, fudgy, brownie-like chocolate cookies stuffed with melty peanut butter cups!

Most of the time, we each eat a cookie or two, then we send them off to work/the bike shop/my mom’s house/pretty much anywhere to avoid temptation.

But these cookies?

Well, let’s just say neither of us quite had the willpower to send them off, and I’m pretty sure I ate something like 3 in one day because I couldn’t stop. They were that good.

The Ultimate Peanut Butter Cup Brownie Cookies: Rich, fudgy, brownie-like chocolate cookies stuffed with melty peanut butter cups!

In fact, as I was scrolling through my photos deciding which cookie recipe to post, as soon as I got to these I exclaimed “YES!!! MY FAVORITES!!”

Well, I didn’t realize they were my favorites, but now that I think about it, it seems pretty obvious. I’m in deep love/obsession/transfixed magic with the chocolate brownie cookie, and these are stuffed with every kind of Reese’s peanut butter cup imaginable.

I bought the variety pack, and the combo of milk, dark and white chocolate is absolutely to die for.

The Ultimate Peanut Butter Cup Brownie Cookies: Rich, fudgy, brownie-like chocolate cookies stuffed with melty peanut butter cups!

So what are you waiting for? Get on into your kitchen and make yourself some cookies!

Ultimate Peanut Butter Cup Brownie Cookies
Recipe Type: Dessert
Author: Ari Ziskin
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 2 dozen
The ultimate peanut butter cup brownie cookies–rich, fudgy, brownie-like chocolate cookies stuffed with melty peanut butter cups. These cookies are the ultimate treat, and they will disappear in seconds anywhere you bring them.
Ingredients
  • 1 cup [url href=”http://arismenu.com/gluten-free-baking-blend” target=”_blank”]gluten-free baking blend[/url] (or white whole wheat flour)
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • dash salt
  • 8 ounces dark chocolate, melted and cooled
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 5 tablespoons apple butter
  • 2/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 cups mini Reese’s cups, quartered*
Instructions
  1. In a medium bowl, whisk together baking blend, cocoa powder, baking powder and salt. Set aside.
  2. In a large bowl, beat together chocolate, egg, vanilla, apple butter, and sugars until well combined, then slowly beat in dry ingredients until just combined. Fold in peanut butter cups. Cover and chill for 30 minutes. Do not chill for too long or chocolate will re-harden and dough will become stuck to your bowl.
  3. Preheat oven to 350. Line 2 baking sheets with parchment paper or silpat. Use a small cookie scoop to transfer dough to prepared cookie sheets. Use a small piece of parchment paper sprayed with nonstick spray to lightly press down dough balls to flatten slightly (they don’t spread when they bake, so if you don’t flatten them, you will end up with round cookies).
  4. Bake for minutes until just set, about 9-11 minutes Let stand for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for one week (these cookies stay pretty darn soft and gooey for days!).
Notes
*I used a variety of dark, white and milk chocolate mini Reese’s, which is what I’d recommend. Measure mini cups before quartering.
3.2.2885

Filed Under: Christmas, Cookies, Dessert, Gluten-free, Holiday & Seasonal, Popular Posts, Winter · Tagged: chocolate, christmas cookies, cookies, gluten free, peanut butter, reese's, reese's cookies

Eggnog Dark Chocolate Chunk Almond Meal Cookies

December 15, 2013 · by Ari ·

Soft, nutty almond meal cookies with bold eggnog flavor, and melty chunks of dark chocolate. Vegan, gluten-free and unlike any cookie you’ve ever tasted!

Eggnog Dark Chocolate Chunk Almond Meal Cookies {vegan + gluten-free}

How do you feel about eggnog? It seems to be one of those holiday things that people either LOVE or find totally disgusting. I never understood how anyone could dislike it, but then again, if I had it my way, I’d eat my cereal with half and half. 😉 Rich, thick and creamy has never been something I turn down. In fact, in my, um…less healthy days, I could probably drink a carton of eggnog in one sitting. Okay, now that does actually gross me out now, but that’s how much I love it.

Eggnog Dark Chocolate Chunk Almond Meal Cookies {vegan + gluten-free}

But don’t worry, if drinking eggnog isn’t your thing, these cookies have got you covered in the flavor department, without that creamy texture. They also use the soy nog. I’m usually not a big fan of soy anything, but I’m also a big fan of saving calories, and it really is the lightest one around. Not to mention, it means you can share it with all your vegan and lactose intolerant friends. Or keep them all to yourself, because you probably won’t want to share. That’s where using the lowest calorie eggnog comes in handy. 😉

Eggnog Dark Chocolate Chunk Almond Meal Cookies {vegan + gluten-free}

If you’ve never had almond meal cookies, they are unlike any other cookie you will ever eat. It’s not one of those times where I’m gonna be like “I swear, it tastes exactly the same!” because it doesn’t, but not in a bad way, but in a totally unique, surprising kind of way. The almond meal gives them tons of texture without having huge chunks of nuts in your cookies. I hate that. I love nuts, but I don’t usually like them in my desserts. I like to save room for things I love more. Like chocolate, which these babies are loaded with.

Eggnog Dark Chocolate Chunk Almond Meal Cookies {vegan + gluten-free}

Okay so about the chocolate…You want to use the good stuff. I mean, don’t spend a fortune, but don’t buy one from the check out stand. I always use a salted dark chocolate. It’s my favorite. I’m a 65-75% kinda girl. Some people love their 90%, and I don’t think that’s dessert, but if you like it, more power to you! Pretty much, just use what you like because you will be the one unable to keep your hands off these little gems. On second thought, maybe you should use something you hate…

Eggnog Dark Chocolate Chunk Almond Meal Cookies {vegan + gluten-free}

A couple hints before you get started: Don’t worry if the dough seems really wet, and more like muffin batter. It will firm up a bit when it chills, but it still won’t be a traditional cookie dough. Use a scoop if you want your cookies to come out not looking like aliens. You can use a large spoon as well, but the scoop will yield much prettier and more even cookies. DO NOT try to roll them in your hands unless you like doughy fingers. Oh, and if you love these as much as I do, you have got to try this version using Baileys instead of eggnog!

Print
Eggnog Dark Chocolate Chunk Almond Meal Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 1 hour

Yield: 2 dozen

Serving Size: 1 cookie

Eggnog Dark Chocolate Chunk Almond Meal Cookies

Soft, nutty almond meal cookies with bold eggnog flavor, and melty chunks of dark chocolate. Vegan, gluten-free and unlike any cookie you've ever tasted!

Ingredients

  • 3 cups almond meal
  • 1/2 teaspoon baking soda
  • 2 tbsp cornstarch
  • 1/4 cup brown sugar
  • dash freshly ground nutmeg
  • dash salt
  • 1/2 cup soy nog (or light eggnog)
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp rum extract
  • 5 oz dark chocolate, chopped into chunks

Instructions

  1. Line a large baking sheet with silpat or parchment paper. Set aside.In a medium bowl, whisk together almond meal, baking soda, cornstarch, brown sugar, nutmeg and salt. Add eggnog and extracts. Mix until well combined. Fold in dark chocolate. Cover and chill for 30-60 minutes.
  2. Preheat oven to 350. Use a small cookie scoop to drop onto prepared baking pan. Bake until tops just begin to brown, about 11-14 minutes. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to 5 days.
3.1
https://arismenu.com/eggnog-dark-chocolate-chunk-almond-meal-cookies/

Filed Under: Cookies, Dessert, Gluten-free, Holiday & Seasonal, Vegan · Tagged: almond meal, chocolate, christmas, cookies, dessert, eggnog, gluten free, recipe, vegan

Peppermint Blossom Crinkle Cookies

December 12, 2013 · by Ari ·

Ultra soft and fudgy mint chocolate crinkle cookies topped with a smooth and creamy peppermint Hershey’s kiss.

Peppermint Blossom Crinkle Cookies

All my life, I’ve always been obsessed with those peanut butter cookies with the chocolate Hershey’s kiss on top. I know, I know…they’re called “Peanut Butter Blossoms”, but to me, they will always be those peanut butter cookies with the chocolate Hershey’s kiss on top.

Peppermint Blossom Crinkle Cookiespeppermintblossomcrinklecookies-2

If I ever saw them at a party, I’d immediately grab a couple, and then try to secretly make my way back all night long. What can I say, I’m a classy lady.

Peppermint Blossom Crinkle Cookies

A few years ago, Heather and I made some peppermint crinkle cookies during our holiday baking extravaganza. This baking extravaganza was no joke. Heather made a spreadsheet dictating how many pounds of butter, flour and sugar we needed to stock up on at Winco. Oh Winco…best grocery store ever.

Peppermint Blossom Crinkle Cookies

Then we baked for probably a solid 24 hours, and gave away our treats to the entire musical theatre department, and used our talents to suck up to our professors. How could we not be your favorite voice student when we made you 70 pounds worth of holiday dessert???

Peppermint Blossom Crinkle Cookies

So I took two of my favorite cookies, and I made them one. I made them for a couple of Christmas parties last year, and they were the first thing everyone flocked to (we all have similar tastes it seems 😉 ), and immediately asked “WHAT ARE THESE????” Then they quickly disappeared. Fluffy powdered sugar covering a rich peppermint chocolate cookie with a smooth, melty peppermint kiss on top. It’s everything you could ask out of your holiday cookie.

**Note: All photos on this post were taken by my husband. I made these last year before I was exclusively taking the photos for my site. I could make them again (they are so good), but his photos are gorgeous, so I decided to keep them. 🙂

Print
Peppermint Blossom Crinkle Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 30 minutes

Yield: approx 4 dozen

Serving Size: 1 cookie

Peppermint Blossom Crinkle Cookies

Ultra soft and fudgy mint chocolate crinkle cookies topped with a smooth and creamy peppermint Hershey's kiss.

Ingredients

  • 2 cups white whole wheat flour (or gluten-free baking blend)*
  • 2 tsp baking powder
  • 1 and 1/3 cup sugar
  • 2 eggs
  • 1/2 cup light cream cheese
  • 4 oz unsweetened baking chocolate, melted
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • Approx 1 cup powdered sugar for rolling
  • 48 peppermint kisses (the mint truffle kisses would also be delicious!)

Instructions

  1. In a medium bowl, whisk together flour and baking powder. Set aside.
  2. In a large bowl, beat together sugar, eggs and cream cheese. Beat in melted chocolate and extracts until well combined. Slowly beat in flour mixture. If dough becomes too thick, use your hands to mix the rest of the way. Cover and chill for 2 hours (or longer).
  3. Preheat oven to 375. Line baking sheet with parchment paper or lining sheet. Pour powdered sugar into a wide, shallow bowl. Shape dough into 1" balls and roll in powdered sugar until coated, then drop onto prepared baking sheet.
  4. Bake for 8-10 minutes until set and crinkles have formed. Immediately press a kiss into the top of each cookie. Let stand on cookie sheet for 10-15 minutes before transferring to a wire rack to cool completely.

Notes

*Recipe tested with white whole wheat flour, but I have subbed the gluten-free baking blend in many similar recipes and it has worked perfectly. Cooking time may be lower, so check cookies at 7-8 minutes.

3.1
https://arismenu.com/peppermint-blossom-crinkle-cookies/

Filed Under: Cookies, Dessert, Gluten-free, Holiday & Seasonal · Tagged: blossom, chocolate, christmas, cookies, crinkle, dessert, holidays, peppermint, recipe, seasonal

Inside Out Buckeye Cookies

December 11, 2013 · by Ari ·

Soft and chewy peanut butter cookies stuffed with melty dark chocolate and covered with powdered sugar–just like an inside out buckeye! Vegan, gluten-free, and seriously addicting.

Inside Out Buckeye Cookies

You know it’s Christmas time when I post cookies 3 days in a row. Okay, that’s a lie. I always post cookies. I love cookies. Everyone has their “thing”, their go-to dessert, that one thing they feel like they do significantly better than all other baking. Mine is totally cookies. In fact, I mess up brownies more times than I get them right, and I constantly have to remake cupcakes because I under bake them (because that works with cookies…not so much with cakes…).

Inside Out Buckeye Cookies

For part of my segment for Health2Fit (read more about the whole experience here), Natalie asked me to bring in some health(ier) cookies so she could demonstrate some creative ways to package them for swaps. That was awesome for me since I love to bake things, and then I totally fail at packaging in any sort of attractive manner. They were a huge hit at the studio, and everyone said they wouldn’t have been able to tell that they were lightened up, vegan & gluten-free!

Inside Out Buckeye Cookies

I’ve made these with both white whole wheat flour, and then more recently with my gluten-free baking blend. The only adjustment for the gluten-free version included baking time. They cooked about 1-2 minutes quicker than the original. In fact, the first batch I second guessed myself, left them in too long, and ended up with overly chewy (not the good kind of chewy), flat cookies. I was worried that they wouldn’t work, but the next batch, I took out as soon as they set, and they were awesome! Not quiiiite as puffy as these, but certainly not flat, and the taste was identical.

Inside Out Buckeye Cookies

Oh, and I guess maybe we should discuss what buckeyes actually are? Because I had no idea until the last year when I saw them floating around the blog world. It’s kind of like a Reese’s cup crossed with a truffle. They are little balls of peanut butter mixed with powdered sugar covered (mostly) with chocolate, but leaving one little “eye” remaining, So these cookies are…the opposite! Dark chocolate in the middle, with the peanut butter and powdered sugar on the outside. I love melty dark chocolate in the center of my cookies, and I am a peanut butter fanatic. The powdered sugar is that perfect extra touch that makes these cookies the first to go at parties or cookie swaps!

Print
Inside Out Buckeye Cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 1/2 dozen

Serving Size: 1 cookie

Inside Out Buckeye Cookies

Soft and chewy peanut butter cookies stuffed with melty dark chocolate and covered with powdered sugar--just like an inside out buckeye! Vegan, gluten-free, and seriously addicting.

Ingredients

  • 1 1/4 cup gluten-free baking blend or white whole wheat flour*
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp corn starch
  • 1/2 cup apple butter
  • 1 cup peanut butter
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 oz good quality dark chocolate, in small squares or roughly chopped
  • approx 1/2 cup powdered sugar for rolling ( + more for dusting)

Instructions

  1. In a medium bowl, combine flour, baking soda, baking powder, and corn starch. Set aside.
  2. In a large bowl, beat the apple butter, peanut butter, sugars, and vanilla until smooth. Beat in dry ingredients until well combined, scraping down the sides of the bowl as necessary. Refrigerate for 30 minutes.
  3. Preheat oven to 350 degrees. Line 2 large cookie sheets with silpat or parchment paper. Pour powdered sugar in a shallow bowl. Roll dough into 1" balls then press a square of dark chocolate inside. Re-roll dough around chocolate. Make sure no chocolate is showing. Add more dough if necessary. Roll in powdered sugar, then transfer to prepared baking sheet.
  4. Bake until edges are just set, about 8-10 minutes. Do not over bake. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to 1 week.

Notes

*Gluten-free cookies will bake 1-2 minutes faster than if you use white whole wheat flour. Check gf cookies at 7 minutes, and wheat cookies may be in for closer to 11 depending on your oven.

3.1
https://arismenu.com/buckeye-cookies/

PS: Don’t forget to check out the segment this Saturday (12/14) @ 11am AZ time. Local channel 7, cable 13.

Filed Under: Cookies, Dessert, Gluten-free, Holiday & Seasonal, Vegan · Tagged: buckeyes, chocolate, cookies, dessert, gluten free, holidays, peanut butter, recipe, vegan

Soft & Fluffy Sugar Cookies {The Great Food Blogger Cookie Swap}

December 10, 2013 · by Ari ·

Pillowy soft, fluffy, and loaded with vanilla flavor, these sugar cookies are irresistible. Eat them plain, frost them, or decorate with your favorite holiday decorations.

Pssssst…Today is the last day to enter this awesome giveaway! Don’t miss out!

Soft & Fluffy Sugar Cookies {gluten-free}

So yesterday we were discussing cookie swaps, yes? I may not have a ton of experience with them, but this year is the second time I have participated in The Great Food Blogger Cookie Swap, and it is AWESOME! You sign up, and then you are sent your 3 matches. You make and send a dozen cookies to each match, then you receive a dozen cookies from 3 surprise sources.

Soft & Fluffy Sugar Cookies {gluten-free}

I signed up for the gluten-free option so I could share my cookies with Steve. The last thing I need is 3 dozen cookies that only I will eat. As awesome as that sounds. Heather sent me spict gingerbread cookies, Marianne sent me chocolate snickerdoodles, and Rachel send me peanut butter blossoms. Everything was amazing. Steve loved the peanut butter blossoms, and I kept getting drawn back to the chocolate snickerdoodles, but I mean who doesn’t love gingerbread cookies this time of year too? Seriously.

photo (31)

I sent these sweet li’l sugar cookies to Dre, Amy, and Sara.

Soft & Fluffy Sugar Cookies {gluten-free}

First I made peppermint mocha cookies. They were amazing (and I will totally share them soon), but they just didn’t look pretty, and I couldn’t bring myself to send something that didn’t at least begin beautiful. Although, who the heck knows what they looked like by the time they arrived. Sending cookies makes me so nervous. What if they get smushed? What if they’re dry and cakey by the time they arrive? What if, what if, what ifffffff….????

Soft & Fluffy Sugar Cookies {gluten-free}

Well, I can’t tell you what they looked like when they got there, but I can tell you that I absolutely loved them. They were unbelievably soft and fluffy, and the vanilla flavor was so bold, but definitely a nice change from all the chocolate I’ve been devouring. 😉

Soft & Fluffy Sugar Cookies {gluten-free}

I used coconut oil + vanilla yogurt instead of my usual apple butter. I wanted to keep the color as light as possible. Between the brown rice flour, oat flour and almond meal in my baking blend, it’s really tough to get cookies that look like the original, and I couldn’t get past the idea of brown sugar cookies, so I did everything I could to keep these as white as possible. The little bit of coconut oil adds an immense amount of softness and richness to the texture, making the cookies satisfying and irresistible.

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Soft & Fluffy Sugar Cookies {The Great Food Blogger Cookie Swap}

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: approx 4 dozen

Serving Size: 1 cookie

Soft & Fluffy Sugar Cookies {The Great Food Blogger Cookie Swap}

Pillowy soft, fluffy, and loaded with vanilla flavor, these sugar cookies are irresistible. Eat them plain, frost them, or decorate with your favorite holiday decorations.

Ingredients

  • 5 cups gluten-free baking blend
  • 1 1/2 tbsp baking soda
  • pinch salt
  • 1 1/2 cups granulated sugar
  • 1 cup nonfat vanilla yogurt
  • 1/2 cup coconut oil, melted
  • 2 eggs
  • 1 1/2 tbsp vanilla extract

Instructions

  1. In a medium bowl, whisk together baking blend, baking soda and salt. In a large bowl, beat together sugar, yogurt and coconut oil. Beat in eggs one at a time, then add vanilla. Add dry ingredients and beat until just combined, scraping down sides of the bowl as necessary. Cover and chill for 30-60 minutes.
  2. Preheat oven to 350. Line baking sheets with silpat or parchment paper. Use a small cookie scoop to transfer dough onto prepared baking sheet. Bake until outsides are just set, about 8-10 minutes. Cookies will look underdone. Do not over bake. Cool completely on baking sheet. Store in an airtight container at room temperature for up to 1 week.
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Filed Under: Cookies, Dessert, Gluten-free, Holiday & Seasonal · Tagged: christmas, cookies, dessert, food blogger cookie swap, gluten free, holidays, sugar cookies

Drink & Dish: Caramel Stuffed Ginger Molasses Cookies

December 9, 2013 · by Ari ·

Soft baked ginger molasses cookies stuffed with sweet, gooey caramel. These will easily become your new favorite Christmas cookie! Gluten-free with vegan option.

Caramel Stuffed Ginger Molasses Cookies

Would you believe me if I told you that until this year, I had never actually done a cookie swap? Okay, that’s a lie, I did The Great Food Blogger Cookie Swap two years ago (And again this year which means you’re getting two…actually 3…days in a row this week. I’m sure you’re devastated.), but I had never done a real life one. I was just always the one giving away all of the cookies. The idea of getting some in return of kind of amazing!

Caramel Stuffed Ginger Molasses Cookies

This year we did a cookie swap at book club, and that was my first, official, in real life cookie swap. So much deliciousness. Did I tell you I was in a book club? Ummm, I am SO BAD at it. It’s been going on for almost a year? More than a year? And I’ve read 2 books. Well, that’s not even true. I read one book, then when it was my turn I picked my favorite play (August: Osage County), and never got around to rereading it. I just show up, drink wine, and at Christmas time, swap cookies.

Caramel Stuffed Ginger Molasses Cookies

But seriously, if you’ve sucked at anything in life and want to make up for it, I feel like these cookies might be the key to solving all past mistakes. They *might* be the best cookies I’ve ever made. It’s so hard because cookies are my favorite. As if you couldn’t tell. Most of the time brownies and cupcakes, while delicious, are only mildly tempting, but cookies get me every single time. So clearly, I make them a lot, and these are definitely high on my list.

Caramel Stuffed Ginger Molasses Cookies

In fact, after I brought them in to work, I had requests for more for practically a week. Pretty much until I made them again for Drink & Dish, and had more leftover cookies to bring in to satisfy everyone’s craving. The sugared edges give them a light crispiness, but the insides are cookie-dough-soft. Almost like if it was a gingerbread brownie on the inside. I can hardly describe it–just think absolute perfect cookie texture. And with soft, melty caramel in the middle? It honestly doesn’t get much better. They are best with homemade caramels. You can see how well homemade caramels melt in these salted caramel mocha cookies. For these I just used store bought because that’s what I had, and ya know what? They still came out awesome. You could also use vegan caramels to make them vegan (captain obvious), or omit the caramels if it’s not your thing. The cookie itself is so good it stands on it’s own.

Caramel Stuffed Ginger Molasses Cookies

Sooooo, in case you couldn’t tell, the theme of this episode of Drink & Dish is Christmas Cookie Swap! Nicole and I wanted to make sure that you guys had awesome things to bring to all your holiday swaps. Nicole makes a gingerbread martini that is absolutely to die for, and obviously the perfect pairing to these cookies!

These are absolutely a must-make this holiday season, and a great way to spice up your usual ginger molasses fix!

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Drink & Dish: Caramel Stuffed Ginger Molasses Cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 2 dozen

Serving Size: 1 cookie

Drink & Dish: Caramel Stuffed Ginger Molasses Cookies

Soft baked ginger molasses cookies stuffed with sweet, gooey caramel. These will easily become your new favorite Christmas cookie! Gluten-free with vegan option.

Ingredients

  • 2 cups gluten-free baking blend (or white whole wheat flour)
  • 1 tsp baking soda
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • dash salt
  • 1/2 cup apple butter
  • 1/4 cup molasses
  • 3/4 cup dark brown sugar
  • 2 tsp vanilla extract
  • 24 caramels*
  • granulated sugar for rolling

Instructions

  1. In a medium bowl, whisk together baking blend, baking soda, spices and salt.
  2. In a large bowl, beat together apple butter, molasses, brown sugar and vanilla until smooth. Beat in dry ingredients until just combined. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 350. Line 2 large baking sheets with silpat or parchment paper.Roll dough into approximately 1" balls. Press caramel inside, and roll dough back around. Make sure caramel is completely covered. Add more dough if necessary. Roll in sugar and transfer to prepared baking sheet. Repeat with remaining dough.
  4. Bake until just set, about 9-11 minutes. Cookies will look underdone,. Do not over bake. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to one week.

Notes

*Use vegan caramels, or omit caramel to keep vegan.

3.1
https://arismenu.com/drink-dish-caramel-stuffed-ginger-molasses-cookies/

Filed Under: Cookies, Dessert, Drink & Dish, Gluten-free, Holiday & Seasonal, Vegan · Tagged: caramel, cookie swap, cookies, dessert, drink and dish, ginger, gluten free, molasses, recipe, vegan

Vanilla Bean Snickerdoodles + a $500 Amazon Gift Card Giveaway!

December 6, 2013 · by Ari ·

Classic cinnamon sugar snickerdoodle cookies made with bold vanilla sugar. Crunchy on the outside with the perfect soft baked texture inside. Vegan and gluten-free, so almost everyone can enjoy!

Psssst: There is a really sweet giveaway at the end of this post that you don’t want to miss!

Vanilla Bean Snickerdoodles {vegan & gluten-free}

The other day I had a craving for sugar cookies. I almost never make sugar cookies, so it was weird. I asked Steve if he thought that sounded too plain. He thought about it for a second, and then, overly proud of himself for his creative contribution, he said “What about cinnamon sugar cookies???” Silly boy, those are snickerdoodles, and yes, they are awesome.

Vanilla Bean Snickerdoodles {vegan & gluten-free}

I have always been a huge snickerdoodle fan. Have you ever had those huge ones at Paradise Bakery? I can’t even handle them. I’m pretty sure they use something really awful like shortening to get the texture that perfect.

Vanilla Bean Snickerdoodles {vegan & gluten-free}

And can we talk about how my screen keeps yelling at me with that awful red squiggly line every time I type the word snickerdoodle? Snickerdoodle, snickerdoodle, snickerdoodle. I even googled it to make sure I wasn’t spelling it wrong. Get with the program, computer, and stop yelling at me!

Vanilla Bean Snickerdoodles {vegan & gluten-free}

At Healthy Living Summit, my BBFF {blog-best-friend-forever} Nicole gave all the girls in our room this amazing vanilla sugar. It was love at first site smell.

Vanilla Sugar via foodiemisadventures.com

Such a simple idea, but a really easy way to take your baked goods to the next level, especially if you’re as vanilla bean obsessed as I am. More than anything–chocolate, peanut butter, even fro yo, I love all things vanilla bean. It’s such a distinct, clean flavor, and you don’t see it as often as you would think.

Vanilla Bean Snickerdoodles {vegan & gluten-free}

I thought a lot about what I wanted to use it for, and eventually decided snickerdoodles were the perfect vehicle–with the vanilla sugar baked inside and a crunchy, sweet cinnamon vanilla sugar coating, you get the most out of the vanilla flavor. These were some of the best cookies I’ve ever made, and everyone I gave them too was a huge fan. They have the same perfect texture as my chai snickerdoodles that I loved so much, with just the twist of extra vanilla flavor. They are definitely a must for your holiday cookie exchanges!

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Vanilla Bean Snickerdoodles

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2 1/2 - 3 dozen

Serving Size: 1 cookie

Vanilla Bean Snickerdoodles

Classic cinnamon sugar snickerdoodle cookies made with bold vanilla sugar. Crunchy on the outside with the perfect soft baked texture inside. Vegan and gluten-free, so almost everyone can enjoy!

Ingredients

  • 2 1/2 cups gluten-free baking blend (or 2 cups white whole wheat flour)
  • 1 1/2 tsp baking soda
  • dash salt
  • 1/2 tsp cinnamon
  • 1/2 cup apple butter
  • 3/4 cup vanilla sugar
  • 1/4 cup pure maple syrup
  • 3 tbsp unsweetened vanilla almond milk
  • 1 tbsp vanilla extract
  • For coating:
  • 1/4 cup vanilla sugar
  • 2 tsp ground cinnamon

Instructions

  1. Preheat oven to 350. Line 2 large baking sheets with parchment paper or silpat.
  2. In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
  3. In a large bowl, beat together apple butter, vanilla sugar, maple syrup, and almond milk until well combined. Add vanilla, then add dry ingredients and mix until well combined.
  4. In a wide, shallow bowl, combine remaining vanilla sugar and cinnamon for the coating. Lightly spray hands with nonstick spray, then roll dough into one inch balls. Roll in the sugar mixture to coat completely, then transfer to baking sheet. Repeat with remaining dough.
  5. Bake for 10-12 minutes, until the edges are lightly browned. They may look underdone, but do not over bake. They will set more as they cool. Let stand for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

If you do not have vanilla sugar, you can easily combine the seeds with 1/2 vanilla bean with your total 1 cup sugar before baking. Mix together thoroughly, then divide out your 1/4 cup for coating.

3.1
https://arismenu.com/vanilla-bean-snickerdoodles/

 

Giveaway details:
The giveaway will be open from Friday December 6th, 2013 until Wednesday December 11th, 2013 (@ 11:59pm EST). You must be 18 years old to enter and you must live in the USA. One winner will receive a $500 Amazon gift card.

Please check out my fellow healthy recipe blogging buddies that are also hosting! They all have amazing recipe, beautiful photos, and lots of greatness to share with you!

Healthy Seasonal Recipes | Running to the Kitchen | Yeah…imma eat that | The Adventures of MJ and Hungryman | Tasty Yummies | Real Food Whole Health | Texanerin Baking | Beard and Bonnet | With Food + Love | So…Let’s Hang Out | Healthy Green Kitchen

Filed Under: Cookies, Dessert, Gluten-free, Holiday & Seasonal, Vegan · Tagged: cinnamon, cookies, gluten free, snickerdoodles.vanilla, vanilla sugar, vegan

Peppermint Bark Cookies

December 3, 2013 · by Ari ·

Rich, chocolatey cookies overflowing with pieces of sweet, crunchy peppermint bark, topped with crushed candy canes–a chocolate and peppermint lover’s dream! Peppermint Bark Cookies On a whim, I decided to buy a bag of peppermint bark baking bits at TJ’s. I knew it probably wasn’t the greatest idea. I took it out of my basket more than once, but I just kept imagining all of the wonderful things I could bake with it! Peppermint Bark Cookies I LOVE peppermint bark. Every year, it’s pretty much the biggest act of willpower to stop myself from buying a bag of the Ghiradelli peppermint bark, and eating the whole thing in one sitting. Buying the bag to eat a few in “moderation” isn’t even an option. I figured at least these ones were chopped into reallllly tiny pieces. Plus, when I bake, I give things away. If I try to give away the store bought candy I just purchased, I feel a little silly. Peppermint Bark Cookies So I bought this bag of baking chips, and I was trying to decide what to do with it. Then I looked at the back of the bag, and there was a recipe. A recipe that called for use of the entire bag. Perfect. No bark left over means no pieces getting shoveled down my mouth by the handful. It’s a win-win situation. Peppermint Bark Cookies Especially when the cookies turn out ridiculous-stop-everything-I’ve-found-the-solution-for-all-the-world’s-problems-amazing. Peppermint Bark Cookies These cookies are soft, chewy and filled with delicious chocolate flavor, complemented by the bright refreshingly sweet peppermint, and topped with crunchy candy canes for some extra texture. To me, the secret to a perfect cookie comes in the texture combinations. A slight crunch on the outside with an extra soft, almost dough-like inside. Peppermint Bark Cookies And you know how I KNOW they were a success? I brought them to a showcase where a bunch of kiddos happily gobbled them down without any clue that they were eating health(ier) cookies. Kids are the best testers because they are ridiculously honest, and happy, chocolatey faces tell all. **Note: All photos on this post were taken by my husband. I made these last year before I was exclusively taking the photos for my site. I could make them again (they are so good), but his photos are gorgeous, so I decided to keep them. 🙂

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Peppermint Bark Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Peppermint Bark Cookies

Rich, chocolatey cookies overflowing with pieces of sweet, crunchy peppermint bark, topped with crushed candy canes--a chocolate and peppermint lover's dream!

Ingredients

  • 1 and 3/4 cup white whole wheat flour (or gluten-free baking blend*
  • 1 tsp baking powder
  • dash salt
  • 1/4 cup cocoa powder (preferably Dutch process)
  • 1/2 cup light cream cheese
  • 1 and 1/3 cups brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1 bag Trader Joe's peppermint bark baking bits
  • 1 candy cane, crushed

Instructions

  1. Preheat oven to 350. Prepare baking sheets with silpat or parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt and cocoa powder. Set aside.
  3. In a large bow, beat together cream cheese and sugars. Add eggs one at a time, beating until fully incorporated, then beat in extracts. Slowly beat in dry ingredients until fully incorporated. Fold in baking bits.
  4. Use a small cookie scoop to transfer dough onto prepared baking sheet. Press a pinch of crushed candy cane into the top of each dough ball. Bake for 10-14 minutes until set. Let stand for 5 minutes, then transfer to a wire rack to cool completely. Store fully cooled cookies in an airtight container for about 1 week.

Notes

*Recipe tested with white whole wheat flour, but I've subbed my gf blend in very similar recipes and it has worked great. You may need to reduce baking time, so check cookies around 7-8 minutes.

3.1
https://arismenu.com/peppermint-bark-cookies/

Filed Under: Cookies, Dessert, Gluten-free, Holiday & Seasonal · Tagged: chocolate, christmas, cookies, dessert, peppermint, recipe, seasonal, trader joe's, whole grain, winter

Pumpkin Chocolate Chunk Cookies

November 17, 2013 · by Ari ·

Vegan & gluten-free ultra soft pumpkin cookies filled with chunks of bold dark chocolate. Perfect cookie (not cakey) texture without a single ounce of butter–something even I thought was impossible!

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree.jpg

I  get a little sad every year around this time. The end of pumpkin season. The day after Thanksgiving, I spend the next 10 months waiting for September 1st so I can start posting pumpkin recipes again. Every year, without fail, I’m left with a handful of recipes that never made it to the blog before the season ended.

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree

I had just about given up on pumpkin cookies. I loooove pumpkin muffins, pumpkin bread, pumpkin cupcakes–anything that is supposed to be light and cakey, the pumpkin basically works like a dream, but cookies? I don’t like my cookies cakey, and especially while trying to avoid using butter, I just thought that pumpkin cookies were an impossible task.

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree

After seeing my girl Sally’s recipe for her pumpkin chocolate chip cookies, I was inspired to try again. It was the first pumpkin cookie recipe I’d seen where you could see just from the photos that the texture was perfect. I did a little more research and saw this recipe on Baked by Rachel. They also looked ridiculously good–and again, with that perfect cookie texture.

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree

I was pretty sure once I got rid of the butter, there was no way I’d be satisfied, but it turns out I couldn’t have been more wrong. The texture was absolutely spot on. The edges got ever so slightly crisp, and the middle was soft, gooey, and everything I’ve ever wanted in a cookie. The pumpkin flavor shines through, and the huge chunks of dark chocolate are the perfect finishing touch. I used a sea salt dark chocolate which I would highly recommend, but any good quality dark chocolate will do. I also made a batch with bits of Heath toffee thrown in, and let me tell you, that was magnificent. You could use white chocolate, add cranberries, anything really–the dough is the perfect container for all your favorite add ins!

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Pumpkin Chocolate Chunk Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: approx 2 1/2 dozen

Serving Size: 1 cookie

Pumpkin Chocolate Chunk Cookies

Vegan & gluten-free ultra soft pumpkin cookies filled with chunks of bold dark chocolate. Perfect cookie (not cakey) texture without a single ounce of butter--something even I thought was impossible!

Ingredients

  • 2 1/2 cups gluten-free baking blend (or white whole wheat flour)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tbsp cornstarch
  • dash salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 6 tbsp apple butter
  • 6 tbsp pumpkin
  • 2 tsp vanilla extract
  • 6 oz good quality dark chocolate, roughly chopped

Instructions

  1. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cornstarch, and salt until combined. Set aside.
  2. In a large bowl, beat together sugars, coconut oil, apple butter, pumpkin and vanilla until combined. Add dry ingredients and mix until combined. Gently, stir in chocolate. Cover and refrigerate for 1 hour. If you leave it in longer (ie: several hours to overnight), you may need to let it sit at room temperature for a few minutes before scooping and baking.
  3. Preheat oven to 350. Line two large baking sheets with silpat of parchment papers. Use a small cookie scoop to transfer dough to baking sheet.
  4. Bake until edges are lightly golden and cookies are just set, about 10-12 minutes. Cool completely on baking sheet. Store leftovers in an airtight container for up to one week.

Notes

Recipe adapted from Baked by Rachel and Sally's Baking Addiction

3.1
https://arismenu.com/pumpkin-chocolate-chunk-cookies/

Filed Under: Cookies, Dessert, Gluten-free, Holiday & Seasonal, Vegan · Tagged: baking, chocolate, cookies, dessert, fall, gluten free, pumpkin, recipe, vegan

Cranberry Pistachio Cinnamon Chip Cookies

November 12, 2013 · by Ari ·

Soft, nutty pumpkin spiced oatmeal cookies stuffed with dried cranberries, pistachios and sweet cinnamon chip. These are the perfect combination fall cookie.

Cranberry Pistachio Cinnamon Chip Cookies

So somehow it became mid November? I don’t even know. Today my mom had to remind me that I was hosting a birthday party on Sunday. I legitimately forgot. Who does that? It’s also the day I had double booked myself to volunteer for Ironman AZ (so bummed that I ended up having to miss it), and yet I found myself thinking “it’s my last open weekend!” Wrong.

Cranberry Pistachio Cinnamon Chip Cookies

So turns out I’m birthday party-ing this weekend, and oh just riding 111 miles with thousands of my new BFFs the following weekend. I can’t even believe the century is finally here. I don’t know what I was thinking, but when I signed up it didn’t seem nearly as scary as running a marathon. I just assumed I’d do a few long rides, and I’d be good. Of course, it’s that time in training where I start to seriously doubt every single thing I’ve ever done, and all the sudden decide I am incapable of riding 111 miles. Even though I already rode 100. Mostly by myself.

Cranberry Pistachio Cinnamon Chip Cookies

Oh, and then it’s Thanksgiving. My favorite holiday. I could talk about that forever, but today I’d rather talk to you about cookies. Fall cookies. Since, ya know, fall is almost over even though it seems like it just began 5 minutes ago? Is it shorter than all of the other seasons or something? Figures the best season would be short.

Cranberry Pistachio Cinnamon Chip Cookies

So I threw every fall weapon you could imagine into these babies. Pumpkin spice, cranberry, cinnamon, the whole 9 yards, and they are totally magical. Soft and chewy, but with that hearty, nutty texture that only the best oatmeal cookies provide. And pistachios are a totally superior nut, in my opinion. They just have a little something extra special. 😉

Print
Cranberry Pistachio Cinnamon Chip Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 3 dozen

Serving Size: 1 cookie

Cranberry Pistachio Cinnamon Chip Cookies

Soft, nutty pumpkin spiced oatmeal cookies stuffed with dried cranberries, pistachios and sweet cinnamon chip. These are the perfect combination fall cookie.

Ingredients

  • 1 1/2 cup white whole wheat flour*
  • 1 tsp baking soda
  • 1 tsp baking powder
  • dash salt
  • 1 tsp pumpkin pie spice
  • 1/2 cup apple butter
  • 1 1/2 tbsp coconut oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup rolled oats
  • 1 cup cinnamon chips
  • 1/2 cup pistachios, roughly chopped
  • 2/3 cup dried cranberries

Instructions

  1. Preheat oven to 350. In a medium bowl whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
  2. In a large bowl, beat together apple butter, coconut oil, sugar, egg and vanilla until combined. Slowly beat in dry ingredients, then fold in oats, followed by cinnamon chips, pistachios and cranberries.
  3. Line a baking sheet with silpat parchment paper, and drop cookies onto the sheet using a small cookie scoop.
  4. Bake for 12 minutes until golden.Let stand until fully cooled. Store in a loosely covered container for 5-7 days.

Notes

*Tested with white whole wheat, but gluten-free baking blend may be substituted. If dough is too sticky, simply add a bit more flour.

3.1
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Filed Under: Cookies, Dessert, Gluten-free, Holiday & Seasonal · Tagged: cookies, cranberry, dessert, fall, oatmeal, pistachio.cinnamon chip, recipe

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