baking · Cookies · Lightened Up Recipe

Cocoa Fudge Cookies

I love it when simple meets delicious! These fudgy cookies can be mixed right in a saucepan and spooned onto the baking sheet. They end up crispy around the edges and soft in the middle.

I made these last weekend for a girl’s trip I went on, and they were the perfect ending to our poolside lunch! They were also the perfect little snack in the middle of the day! If you love chocolate AND a soft cookie, this is your recipe!

Cocoa Fudge Cookies

Ingredients

  • 1 cup all-purpose flour 
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 5 tablespoons butter
  • 7 tablespoons unsweetened cocoa
  • ⅔ cup granulated sugar
  • ⅓ cup packed brown sugar
  • ⅓ cup plain low-fat yogurt 
  • 1 teaspoon vanilla extract 
  • Cooking spray

Directions

  • Step 1 Preheat oven to 350°.
  • Step 2 Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
  • Step 3 Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

I failed to mention that these are only 78 calories! Cooking LIght does a great job at providing low cal treats! These Raspberry Strippers are another favorite cookie recipe I found on their site.

Are you a crispy cookie lover or do you prefer a soft cookie?

Happy baking!

Cookies · Gluten-Free

Gluten-Free Ginger Cookies

I enjoy getting stretched in my cooking and baking skills. When more and more people have food allergies, it can be a challenge to have snacks or meals in which everyone can partake. Several people in my small group Bible study have a gluten intolerance, so I’ve been challenged to find recipes they can enjoy.

While on vacation I stumbled across a cookbook called, Skinny Southern Baking, by Laura Lyn Carter.

From breads to cakes, this book has it all. The thing that attracted me to her recipes was that there is no strange ingredients like xanthan gum. Of course you use gluten-free flours, but that’s the only extra ingredient needed, for the most part.

I tried my first recipe a couple weeks ago and got rave reviews from not only the gluten-free snackers, but also from others who wanted to try them!

Laura’s recipe for her cookies is here.

Some notes regarding this recipe:

  • She doesn’t give the yield on her recipes, which I like to know. This recipe will yield 2 dozen.
  • I did make one addition to the recipe – I rolled the cookie dough in coarse sugar before baking. I think the crunch of the sugary outside helped the texture of the almond flour.
  • She uses refined sugars; I used normal granulated sugar instead. Almond flour isn’t cheap, so I didn’t feel like I also wanted to add the expense of refined sugar. It’s totally up to you, but it won’t change the taste of the cookie!

If you don’t need a Gluten-Free cookie, please try this recipe for our FAVORITE Ginger Cookies (pictured below). They are my husband’s favorite cookie in the world (okay, maybe in Tennessee!). They are perfection! They taste every bit as good as a pricey cookie we purchase at a bakery nearby!

Other options I’ve shared for Gluten-Free treats can be found here,

here and here.

Does your family deal with food allergies? Do you have a favorite “go-to” cookbook or site you use?

Cookies · dessert · Fast dessert · Gluten-Free

White Chocolate Rice Krispie Treats

What makes a cookie a “Christmas” cookie? In my opinion, it’s simply the tradition of making it only at Christmastime. I have many recipes like that. It just wouldn’t feel right to make them in July! Aurey Nutballs, and Raspberry Jam Shortbreads are two such cookies. We love them and we eat them at Christmas. Period.

But then there are cookies that you make for Christmas and you realize that there’s no way and no reason to relegate these only to holiday baking.

Say hello to my White Chocolate Rice Krispie Treats.

I didn’t realize how much I like Rice Krispie treats until I made these. Oh my goodness! I just kept dreaming about them inside the cookie tin in the pantry!

Okay, these have red and green sprinkles, but during the other 11 months of the year, you could either use sprinkles that would be non-holiday, suited to the current holiday (Valentine’s, Easter, patriotic, etc), or you could leave the sprinkles out. What makes these a notch above all other Rice Krispie Treats is the addition of white chocolate! These are just heavenly. Here’s the simple recipe:

White Chocolate Rice Krispie Treats
Ingredients

  • 1/2 stick of butter
  • 10 oz marshmallows
  • 1/2 cup white chocolate chips
  • 6 cups Rice Krispie Cereal
  • Sprinkles

Instructions:
Melt the butter in a large saucepan

Once the butter is melted add in the marshmallows and white chocolate, mix on medium-low heat until fully melted.

Remove the melted marshmallow mixture from the heat and add in the cereal and sprinkles.

Mix until fully combined.

Run your hands under water and leave them a little damp before rolling out the treats. This will help them not stick to your hands! Spoon some of the mixture onto a spoon then roll into balls. Place on waxed paper to cool and set up.

We all found these to be absolutely addictive. Get your Valentine sprinkles out in a couple weeks and make some of these with your children or grandchildren. They make a lot and trust me, you will be so happy about that!

Any other Rice Krispie fans out there? Have you tried them with white chocolate?

Make every day a holiday with these yummy treats!

Cookies · Healthy Eating

Low-Fat Chocolate Chip Cookie

We all know you can’t have too many recipes for Chocolate Chip Cookies, right? I went on the search for one recently that was reduced in fat, since I’m trying to stick with my healthy eating. (You can read about our recent weight loss here). I found this recipee on Skinny Taste’s site and they were soft, moist and chocolate-y!

As many low fat recipes do, this one uses apple sauce in place of some of the butter. You truly can’t even tell! I will definitely be making these again! For those of you on Weight Watchers, these count as 4 points each.

Here’s the easy recipe:

INGREDIENTS

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 tbsp unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup unpacked brown sugar
  • 1 large egg
  • 1/4 cup unsweetened apple sauce
  • 1/2 tsp vanilla extract
  • 2 cups quick oats
  • 3/4 cup dark chocolate chips

INSTRUCTIONS

  • Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
  • In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
  • Add the egg, followed by the applesauce and vanilla extract.
  • Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.
  • Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this).
  • Bake for about 10-12 minutes, or until cookies become light brown at the edges.
  • Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
  • Store in an airtight container or in the freezer.

You don’t have to be afraid that these will taste weird, I promise! I think you’ll be surprised how delicious, soft and chocolate-y they taste! Add a glass of milk and you are set!

If you need a lighter cake this Carrot Cake is perfection! This Chocolate Pie doesn’t taste like it’s light, but it’s truly reduced in fat and is fabulous!

With love from my country kitchen,

Cookies · Easy recipe · Gluten-Free

Easiest Ever Four-Ingredient Peanut Butter Cookies

I’ve been making these simple Peanut Butter cookies for years, because:
1) They only require four ingredients
2) They taste like the “regular” Peanut Butter Cookie recipe
3) They’re all ingredients I almost ALWAYS have on hand. That means I know I can always whip up a batch if I need a fast, easy treat.

I recently made these into bite-sized treats so I could have a taste of dessert with only 33 calories, but you could make them any size you’d like! You could also add mini chocolate chips or peanuts for some variety.

My mini size look like little buttons! So cute and so yummy!

Easiest Ever Peanut Butter Cookies

1 Cup Peanut butter, smooth or crunchy
3/4 Cup Brown Sugar
1 egg
1/2 teaspoon baking soda

Mix all ingredients in a large bowl until creamed together. For small cookies, place one teaspoon batter onto parchment paper-lined baking sheets.
If you want the identifiable crisscross pattern, dip a fork in granulated sugar and press lightly in each direction.
Bake at 350 degrees for 6-8 minutes or until lightly browned. Cool on baking sheet 10 minutes, then place on cooling rack to cool completely.
Yield: 60 mini cookies

I popped them into a Ziplock bag and put them in the freezer. When I’m ready for a treat, I put one in the microwave for 30 seconds.

Add a glass of milk to these treats and you have a delicious snack or dessert!

Is this old recipe in your files? If not, I hope you’ll give them a try! They’re as delicious as they are simple!