3 Ingredient Homemade Samoas

I was never a girl scout.

Honestly I don't really know the reason why, but I'm assuming it's because I related girl scouts to camping, which is like the worst recreational activity ever...

I know. I offended many of you. I don't even know if the girl scouts go camping, I could be totally wrong. But I figured the two went together, and the only place I lay my head down to sleep at night is either in a home or a hotel. A place without crickets, bats, and daddy long legs. AHH, my skin is crawling just thinking about it!

I know. I hate myself too.

Ok all diva-ness aside, I have this picture of me on a family camping trip wearing huge hiker books, short shorts, an oversized sweater, my hair divided into FOUR braids, rainbow colored braces, and dots all over my face. I had a huge smile on my face and a large s'mores in my hand.

Despite being completely happy in that picture, it scares the crap out of me. Those braids...Never again. Ever.

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Where was I? Anyways, despite never being a girl scout I do love them. They are so sweet and innocent standing outside the store asking me to support their troops and buy their delicious cookies. A simple no is not easy, especially when your two year old notices what they are selling and screams, "I WANT COOKIES!!"

Then you feel bad as you pull your screaming daughter away from the box's of delicious-ness, meanwhile capturing a glimpse of the little girl scouts staring you down with pouty eyes like you just ruined their hopes and dreams and wishes.

So what do we learn from all this?

Don't go camping and always walk into the opposite side of the store from where the girl scouts are standing. Trust me on this one friends...Just trust me.

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Homemade Somoas 

Ingredients:

17 large dates

1/2 c. coconut flakes (unsweetened)

1/4 -1/3 c. chocolate(in bar or chocolate chip form-I used a 90% cocoa bar)

Directions:

1. In a food processor, process the dates until fully processed and a paste forms. Roll paste into 1 inch balls. Wet(wash) hands a little to make it easier to handle.(The dough will be a sticky!)

2. Place dough onto parchment paper and place in the freezer.

3. Turn your broiler on to the LOW setting. Spread coconut onto baking sheet and place under broiler for about 2-3 minutes to toast. Careful, it burns quickly!! See below...haha

6 minutes in Broiler

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4. While coconut is toasting (or after it's done), melt your chocolate. Take out your dough balls from the freezer.

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5. Wet the back of a spoon, then shake it off to remove access water. Flatten the dough balls till the make a flatter cookie. (Not completely flat.) Continue to wet spoon after each one. (If you don't wet the spoon, the dough will stick to the spoon.)

6. Next take the wet edge of the cookie and press it into the toasted coconut. Then flip the cookie over and drizzle a little melted chocolate on it. Place cookie coconut side down and let set until chocolate hardens. (You can make this happen faster by putting it in the fridge/freezer for a couple minutes.)

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7. Turn the cookie over and drizzle remaining chocolate over the top. Let chocolate harden before eating.

Actually, shove the whole dang thing in your mouth...

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Take that girl scouts! ;-)

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(The BEST) Whole Wheat Chocolate Chip Pumpkin Cookies

So I do this thing where I make cookies for my husband. Being the amazing wife that I am, I always make sure they are healthy and full of good and wholesome ingredients because let's face it...For lunch he probably had a hot dog from 7/11 and that's just sad. I also remember that he's human, so I usually always throw a large helping of chocolate chips to off set the healthy-ness is hopes that he will forget that I made it with whole wheat and focus purely on the fact that I made him cookies and therefore I deserve roses or something like that. Also, that was a super long sentence.

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Anyways, most of the time I make these special cookies my husband notices rather (too) quickly that these aren't buttery-sugery cookies that really nice(r) wives make their husbands. So he kindly eats one and well...that's about as far as it goes.

After making dozens of healthier cookies I've learned that I don't have to always sacrifice taste, but texture has somewhat been a problem. Most cookies become more cake like and then after a few days, well they aren't that great. But rest assured, I've eaten every failure without even thinking because...well..let's move on shall we?

So fast forward to these cookies.

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When these cookies came out of the oven I was a little hesitant to try them because I was used to so-so tasting cookies, but as soon as I ate one, shared some with Boo, then proceeded to eat like 7 more I KNEW these were a keeper!

I've learned quickly a few things when adapting cookie recipes, and what works and what doesn't. Here are just a few of those things:

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It's amazing how coconut oil can take the sub of butter/margarine in practically any recipe! And if you are worried if it has a coconut flavor, it most definitely doesn't. It takes on a nutty butter flavor, and you MUST put it on toast...or popcorn...or rub it on your legs because that's sexy.

You know what else you MUST do?

Make these cookies...

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Whole Wheat Chocolate Chip Pumpkin Cookies-Adapted from Picky Palate

Makes 12 cookies

Ingredients

1 1/2 c. whole wheat pastry flour

1/2 tsp. baking soda

1/4 tsp salt

1/2 c. coconut oil-solid form

1 c. maple sugar

1/2 c. pumpkin puree

2 TB. molasses

1 egg or flax/chia egg

1 TB. vanilla

1 bag chocolate chips

Directions:

1. Preheat oven to 350 degrees. Whisk together dry ingredients and set aside. In a mixing bowl add coconut oil and sugar and beat for about a minute or so until fluffy. Add in puree, egg, vanilla, and molasses. Beat until combined, then add dry ingredients and mix until incorporated. Fold in chocolate chips.

2. Using a larger ice cream scoop, scoop batter onto prepared cookie sheet. Flatten cookie just a little bit, then bake for 12-13 minutes. Once cookies are done, immediately remove from pan and place on cooling rack.

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The second the hubs got home I told him I made some cookies, and the first thing he did was make a 'Yea I am super excited, not really face...' But after his first bite, his face went from lam-o to....

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I am now going to end this post like I do many others...

Best.Wife.Ever.

Anytime (Veggie) Cookies

**This original post is from 2012 and I have updated it so it’s easier to follow! Along with an updated recipe and pictures :). Scroll down for the recipe!**

I created this recipe to be a cookie you or your family could have ANYTIME. It has veggies, dark chocolate, and naturally sweetened coconut sugar. My kids ask for cookies on the daily, so I love to whip these up as a great healthier alternative! They have a texture similar to muffins vs. a crunchy cookie. I love to store these in the freezer, and then pull one out when needed. Just sit them on the counter for a few minutes to come to room temperature! Also a great filling treat to put in your kiddos lunches!

Ingredients:

3/4 cup coconut oil, room temp. (Not too hard, not melted)

1 cup coconut sugar

2 eggs

1 TB. vanilla

1 cup shredded zucchini, I like to do the large shreds. If there is a ton of moisture in the zucchini, you can squeeze it out a little bit.

2 cups plus 4 TB. unbleached flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup unsweetened shredded coconut

1 1/2 cups chopped dark chocolate or dark chocolate chips

Directions:

1. Preheat the oven to 350 degrees. Add coconut oil and coconut sugar to your mixer bowl. Turn the mixture on low and continue to mix until incorporated, about 2-3 minutes. Next mix in the eggs one at a time, followed by vanilla and then shredded zucchini.

2. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. With the mixture on low, add in the flour. Do not over mix. Then add in the coconut and chocolate chips and stir until just combined.

3. Scoop cookies onto a baking sheet fitting with parchment paper.

4. Bake for 8-10 minutes, be careful not to overtake. Just when they start to golden up. Take them out of the oven and place cookies on a cooling rack to cool.

5. Store in a covered container. These have a similar texture to muffins, especially after being stored as they will soften up. I love to make these and then keep them in the freezer to pull out when needed. Just allow them to thaw on the counter for a bit before eating.

6. It also taste delicious with a spoonful of nut butter spread on top as well!

Sugar Cookies

Sugar cookies are like in my top 5 of favorite cookies.

Like, I love them.

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My mom makes AmAzInG sugar cookies, and you can't just eat one. You want to eat like...a dozen.

(Like, I'll stop with the likes.)

But seriously,

Have you ever seen those grocery store sugar cookies. The ones shaped like circles with colorful frosting and delicious sprinkles on top.

The ones that taste like soft and chewy buttery marshmallow sugary goodness?? I hope they serve those in heaven.

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I've been wanting to make sugar cookies for the blog for months now! I've been a little nervous to attempt them, because I know what goes into really good sugar cookies.

Lots a butta.

Lots a suga.

I just couldn't figure out how I would make the cookies taste good and chewy, without all the ingredients that make sugar cookies well...good and chewy.

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Yet, I succeeded!

Chewy, sugary, 'buttery', and soft.

Now, I know what your thinking..'Umm your cookies are brown? Sugar cookies look nothing like that!'

Yes, I know they don't appear to be sugar cookies, and instead they look like hippie whole wheat crackers, but shame on your for judging a book by it's cover.

They may be brown.

Hippies will probably love them.

But I can promise you this...You definitely won't be able to stop at one! :)

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Sugar Cookies

Ingredients:

1 1/2 c. spelt flour

1/2 tsp. baking powder

dash of salt

1/3 c. coconut oil

1/2 c. coconut sugar

2 tsp. vanilla

2 TB. non dairy milk

(Extra flour for rolling and cutting dough)

Directions:

1. Whisk together flour, BP, and salt in a bowl and set aside. In another bowl, beat together oil, sugar, vanilla, and milk. Slowly add in dry ingredients until dough comes together. It will be sticky/a little oily.

2. Wrap dough in plastic and place in fridge for at least 20 minutes to let chill. Once dough has chilled, take it out and begin to work with the dough. Most likely it will be a little tough and may crumble. Don't worry, that's what it is supposed to do. Start to work dough in hands, until the dough is rollable. Dust table surface with flour, and top of dough with flour as well. Roll out dough, while continually dusting the top of the dough with flour. Roll dough to desired thickness.  (The thicker the cookie, the more chewy.) Cut desired shapes and place on prepared baking sheet. 

(Tip: Because the dough is made with an oil, the surface will get a little greasy, so don't be shy with the flour. While rolling out the dough, it may crack. Don't worry, just push the dough back together, sprinkle with flour, and continue to roll. Also, dip a thin metal spatula in flour and use that to transfer the cookies from table to cookie sheet.)

3. Bake cookies in a preheated 350 degree oven for 8-9 minutes. Take out of oven, and let sit on cookie sheet for about a minute, then remove to cooling rack. Let sit until cookies have hardened. (This will make chewy cookies. For a more crisp cookie, cook a little longer, and make thinner cookies.)

Some of the cookies I sprinkled with coconut sugar, and the others I topped with a coconut butter frosting. I haven't developed a natural frosting that is 'comparable' to royal icing (aka without powdered sugar) but someday I will. As for now, this frosting was great!

Strawberry Coconut Butter Frosting

1/2 c. coconut butter

2 strawberries

2 TB. agave

1 tsp. vanilla

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Hope everyone has a fun and safe Fourth of July!!

Here is a picture of us last year:

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Can I just say how that last pic of Boo makes me so sad! :( She used to be so little!

Have a great day everyone!

Grain Free Sugar Free Chocolate Chip Cookies-Single Serving

Baby Boo has this thing where she gets some sort of sickness every month. I'm not sure why, but it seems like with each month there is some sort of cold, rash, fever, ear infection, virus, etc. going around and Baby Boo's immune system welcomes them in with wide open arms.

This weekend, Baby Boo just so happened to have a high fever for 4 days straight, which left us stuck inside giving lots of cuddles, watching more than enough Mickey Mouse Clubhouse, and lots and lots of sweet eats.

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When Boo is sick all she wants is sugar...Ice cream, applesauce, cookies, popsicles, juice, chocolate milk...

COMMON!!

Actually she's one smart cookie, no pun intended, and probably knows that every time she gets sick we spoil her rotten and will give her anything to eat just as long as she has SOMETHING in her body.

Sorry Boo.

Can't pull a fast one on this mama!

You want ice cream?

Hello Banana Soft Serve.

You want a smoothie?

Hello veggie packed green drink.

You want a popsicle?

Hello homemade popsicles made from dates, blueberries, and coconut milk.

You want cookies?

Hello grain free, sugar free, single serving chocolate chip cookies!

Try and say that 5 times fast...

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Grain Free and Sugar Free Chocolate Chip Cookies-Single Serving

Ingredients:

1 1/2 TB. almond flour

1 1/2 TB. coconut flour

dash of salt

1/4 tsp. baking powder

1 TB. melted coconut oil

1/2 tsp. vanilla

1/2 tsp. chia seeds mixed with 1 tsp. water to form gel

1 TB. mashed banana or date puree

2 TB. chocolate chips*-100 % dark chocolate bar cut up, cocoa nibs, raisins, etc. would all be a good non-sugar option. Feel free to add reg. chocolate chips, they just won't be sugar free.

Directions:

1.Preheat oven to 350.  Mix dry ingredients together, then add wet. Mash/mix together until dough forms. Mix in chocolate chips.

2. Form ball into cookie and drop onto prepared baking sheet. Flatten cookie out to desired thickness. (The cookie won't expand.)

3. Cook for 15-18 minutes. You can also make two smaller cookies, which will cook at a less time.

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Chocolate Chip cookies are the necessity to every sick day.

Especially when you are already feeling crummy and you the last thing you want to do is eat something to make you feel worse. (AKA like two sticks of butter and two cups of sugar.)

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I think Minnie would agree, don't you?

Now, excuse me while I go tell Boo her fever is gone and it's back to work! I think she is getting used to the sick life a little too much...

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Sugar Free Chocolate Chip Bean Cookies and Homemade Date Puree

If you've been reading my blog for a little bit than you know I'm a sweets whore. I even wrote a recent post on conquering those sweet cravings!

When it comes to baking and making sweets, I have tried my best to stop from baking/cooking with refined white/brown sugars. It's been a difficult adjustment to adjust recipes and what not, especially when I am adding liquid ingredients like maple syrup. Baking is such a science, and different measurements of something (like a liquid) can definitely alter the way a recipe turns out.

To top it off, I have recently tried to start baking sweets with natural sweeteners, instead of the other alternatives like stevia, honey, etc. I've been pureeing sweet fruits and other ingredients like crazy, and I can tell you that I have failed many many many times.

Many times.... :)

There has been a lot of trial and error, and I can definitely say that I am pleased with the result! :)

One of my favorite alternative sweeteners are dates. I don't necessarily enjoy dates by themselves, but pureed into my sweets I am totally okay with! It's really easy to make your own puree, and you can add it to anything you want a little sweeter. Just a few Tablespoons to your oatmeal for example can be a great alternative to some honey or agave.

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Homemade Date Puree

Makes about 1 c. date puree

Ingredients:

1 c. packed dates (Really pack em' in there!)

water

Directions:

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1. Add your dates into a deep bowl or glass, and pour water on top, just enough to where the dates are all covered and soaking in water. Let sit out overnight. The next day, dump out the water and puree the dates in a food processor or blender until creamy. 

If you don't have dates or a food processor, you could probably substitute overly ripe bananas mashed or blended until creamy and lump free.

Ok, now for those cookies! Not only are these sugar free*, fiber full, good source of protein and healthy fats, but they secretly have BEANS in them...Yup! I went there...

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 Chocolate Chip Oatmeal Bean Cake Cookies

Makes about 24 cookies

Sugar free (see note below), vegan, whole grain

Ingredients:

3/4 c. melted coconut oil

3/4 c. date puree

1 TB. vanilla extract

1 Chia egg-2 1/2 TB water mixed w/ 1 TB. chia seeds, set aside until gel forms. (or one egg)

1/4 c. non dairy milk

1 can navy beans, drained and rinsed

1 1/2 c. spelt flour

1/2 c. oats

1 tsp. baking soda

1/4 tsp. salt

2 cups. chocolate chips*

*These cookies can be sugar free if you use "chocolate chips" w/o sugar. This means you could use cocoa nibs, or chop up 1-2 bars of 100% pure dark chocolate, or even raisins. I, however, used dark chocolate chips in mine, which DID have sugar in them. I was serving them to Baby Boo and the Hubby, so I had to give them a little something. :)**

Directions:

1. In a mixing bowl, mix together melted coconut oil, date puree, and vanilla. Next add in chia egg or regular egg, milk, and beans. Mix a little bit on low until the beans start to kind of break up. You don't want them pureed, just not a bunch of whole beans either.

2. In a separate bowl mix the dry ingredients; flour, oats, baking soda, and salt. Add dry ingredients to mixer and stir until combined. If mixture seems too dry, add a few TB. of milk. Next, stir in chocolate chips.

3. Place a golf sized cookie dough onto baking sheet and press down dough a little. Bake in a pre-heated oven of 350 degrees for 12-15 minutes. (Side note: My oven just broke, and it was acting funny a few days before. So I am kind of nervous to see if the cooking time is different considering my po-dunk oven. Check cookies every so often, and when they are starting to turn golden brown, you know they are done. Don't let them overcook, you want them soft and chewy!)

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One thing I love about these cookies is they are a perfect 'treat' to give Baby Boo if she is asking for a cookie. I don't deprive her, but when lil' miss asks for a cookie every 15 minutes I don't care if she has one of these...or two!

I also love to freeze them, heat them up in the morning, and top with peanut butter.

Yes. I love food...

Oh, and many of you asked what kind of cookie dough I was using to top of my morning yogurt...

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Well, here it is! Instead of making all the cookies, I saved some of the cookie dough in the fridge (because I made mine w/o eggs), and have been crumbling it over lots of things...and snacking on it multiple times a day.

You caught me! ;-)

Be back later this week for some super totally awesome Easter Treats...

That is, if my oven get's fixed. If not...Can I come over?

Chocolate Chip Garbanzo Bean Peanut Butter Cookies

My husband has a problem.

It's rather serious.

I try and tell him it isn't healthy, and that he probably should look into getting help.

No body should have that many white shoes.

White shoes that look like he's a drug lord from Miami.

White shoes that  point at the end, almost as if they were made to be worn by an elf singing "Up on the Rooftop!"

 He could argue that elfs wear green pointy shoes, but..Let's get real..Who is gonna argue with a man wearing pointy shoes?

Santa?

Ok, I kid myself..

But 10 plus pairs of white shoes couldn't be a healthy obsession...

Inheriting over 100 cookbooks from my grandparents, now THAT contributes to a healthy obsession.

I can't WAIT to get cookin' with the PTA!

I can only imagine what went down when PTA mom Mrs. Willows brought out her one of a kind Booz Balls to go around.

I'd much rather have a bite of this Corn and Cream Cheese recipe, if you ask me..

Do you think I could dip my Booz Balls in it?

I probably shouldn't join the PTA...That is unless I bring something a little better to the table..

Maybe say...Chocolate Chip cookies..

But unlike Booz Balls, you will most likely remember these cookies..

Trust me..A little elf told me :)

Chocolate Chip Peanut Butter (Garbanzo Bean) Cookies

Ingredients:

1 can Garbanzo Beans(drained and rinsed)

1/4 C. Peanut Butter

10 Dates

1/2 C. non dairy(or reg) milk

2 C. Pastry Flour

1/4 C. Oats

1 tsp. Baking Soda

1/2 tsp. Cinnamon

1/4 tsp. Salt

1/4 C. Canola Oil

1/2 C. Maple Syrup

1 TB. Vanilla

1 bag mini dairy free chocolate chips(or reg)

Directions:

1. In a food processor, blend garbanzo beans, dates, peanut butter, and milk until creamy.

2. Next add Canola oil, maple syrup, and vanilla to food processor and blend until combined.

3. In a separate bowl, mix the rest of your ingredients. Then add wet to dry, and stir until combined.

4. Place on cookie sheet using ice cream scoop, and press down on tops of cupcakes to flatten out a little.

5. Bake in a preheated 350 degree oven for 12-14 minutes. {i did 13 :)}

These are really big chewy cookies :)

My hubs prefers flat crips cookies, but then again he dresses like an elf during christmas at the mall...

Funny..I always thought Santa and his little helpers preferred the chewy ones?

Luckily for me, Baby Boo was all over them..

Meaning she was all over them, and NOT her dinner.

I dunno what got into her, but she definitely might have put her self on the naughty list this year..

So finally, I broke down and gave her a cookie for dinner...It had garbanzo beans in it...so it's ok right??

And for a while it made her happy..but then Little Miss Prada got the best of her self, and went from this,

to this...

and then back to this...

Want a better example??

Well..I filmed it! :)

Untitled from The Diva Dish on Vimeo.

I promise..She's happier now..

As for hubs, not so much.. I heard him mumbling something about my name being on the naughty list..