Archive of ‘Cookies’ category

Cookies for the Teachers

cokies cookiesAs a student I have experienced lots of teacher strikes, missed days of school and walk-outs in high school. However, this year I am on the other side of the battle as a practicing teacher. 

I’m one month away from finishing my first year of teaching. It’s been a rewarding experience full of learning. Yes – as a teacher I am still learning. Learning doesn’t end in the classroom – we are all lifelong learners (as I was taught in my education program). Even if I weren’t a teacher, I would still believe this statement. No one can say that they ever stop learning – no matter the content, the subject or idea we are continuously learning and shaping our world around us through these experiences. I believe that education is important. Thus, I am standing on the picket line for my first ever strike along with fellow colleagues. 

Last week was our first day of rotating strikes in BC, and this week I’ll be on the line again. It was great to talk to other teachers, to inform those driving by, giving us a honk (or, other times a not-so-nice gesture or plain looking away altogether). However I do hope that our strike will bring about some much needed changes to help those students in our classroom that need it the most. 

It was nice to see public support from students parents and family, bringing the teachers coffee or snacks along with homemade signs. This week I said I would bake something to share with the teachers – simple chocolate chip cookies. 
 cokies bake

Whole Wheat Chocolate Chip Cookies
Yields 36
Whole Wheat Chocolate Chip Cookies
Write a review
Print
Ingredients
  1. 2 sticks butter
  2. 1 1/2 cups whole wheat flour
  3. 1/2 cup quick oats
  4. 1 teaspoon baking soda
  5. ¼ cup sugar
  6. 1¼ cups brown sugar
  7. 2 eggs
  8. 2 tablespoons almond milk
  9. 1½ teaspoons vanilla extract
  10. 2 cups dark chocolate chips
Instructions
  1. Melt the butter in a medium saucepan over low heat. Sift together the flour and baking soda and set aside.
  2. Pour melted butter in the mixer’s bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the eggs, 2 tablespoons almond milk and vanilla extract and mix until well combined.
  3. Slowly incorporate the flour mixture and oats until thoroughly combined. Stir in the chocolate chips.
  4. Chill dough in freezer 10 minutes.
  5. When ready to bake, heat oven to 375F.
  6. Scoop chilled dough onto lined baking sheets.
  7. Bake for 10-14 minutes or until golden brown.
b a k e a h o l i c http://www.bakeaholic.ca/

Crispy Almond Butter Chocolate Chip Cookies from “Oh She Glows”

oihashes ohashe

 

I bought the Oh She Glows cookbook by Angela Liddon 2 months ago and I don’t know why it took so long to bake these cookies. I bookmarked them and a couple weeks ago finally got to making them. Angela is a Canadian blogger who I’ve followed for a few years now and I love all of her recipes – bonus that she’s a fellow Canadian!

ohshe

It was a big mistake – because now I will want to make them all the time. Lucky for me they’re slightly healthier than regular cookies, and freeze easily so you can save them for later when you have a cookie craving. 

Angela’s book is full of delicious vegan recipes, and some gluten-free too which is great for me. I like making my own oat flour with gluten-free oats. You can change the nut butter to any you like, I’m sure peanut butter would be equally delicious. 

These cookies are what I like to call “bakery-style” cookies – big, round, chewy and crispy. The type of cookie you would find at a bakery counter. They would make great ice-cream cookie sandwiches too. 

I made a big batch for Adam to bring with him to work – I’m not sure how long they lasted. 

ohsheoh she glows

Crispy Almond Butter Chocolate Chip Cookies
Yields 24
Crispy around the edges, chewy in the middle nutty chocolate chip cookies made with almonds and oats. Naturally gluten-free.
Write a review
Print
Ingredients
  1. 1 tablespoon of ground flaxseed (or 1 egg)
  2. 1/4 cup of melted coconut oil
  3. 1/4 cup of almond butter (you can use whatever nut butter you prefer)
  4. 1/4 cup of light brown sugar
  5. 1/4 cup of coconut sugar (you can use natural cane sugar as well)
  6. 1 teaspoon of vanilla extract or paste
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 1 cup of gluten free rolled oats (blended in food processor down to flour)
  10. 1 cup of raw almonds (ground down to meal in food processor) - i used almond meal
  11. 1/4 cup of chocolate chips
Instructions
  1. Preheat your oven to 350 degrees. Line baking sheet with Silpat liner. Set aside.
  2. In a small bowl blend your flaxseed and 3 tablespoons of water together and set aside. This will thicken up and replace the egg in this recipe. Set aside for about 4-6 minutes.
  3. *I used an egg instead*
  4. In your stand mixer, paddle attached, blend coconut oil and nut butter until combined. Add both sugars and beat for 1 minute more. Beat in flaxseed mixture (or egg) and vanilla until combined.
  5. One by one, beat in the baking soda, baking power, oat flour and almond meal. The dough should be lightly sticky. If your dough is dry, you can add a touch of almond milk to thin it out. Fold in chocolate chips.
  6. Using cookie scoop or spoon, scoop 1-inch balls onto prepared sheet. Leave 2-3 inches between each cookie as they spread. There is no need to flatten the dough before baking.
  7. Bake for 12-14 minutes until golden brown on the bottom. The cookies will be soft coming out of the oven, but become chewy and crisp when they cool. Store in container. They freeze well~
Notes
  1. So delicious - definitely a favourite in the book. They freeze easily, and taste great even right out of the freezer cold.
Adapted from Oh She Glows Cookbook
Adapted from Oh She Glows Cookbook
b a k e a h o l i c http://www.bakeaholic.ca/

Flourless Peanut Butter Cookies (6 ingredients)

Flourless Peanut Butter Cookies // bakeaholic.caFlourless Peanut Butter Cookies // bakeaholic.ca

Sometimes you just need cookies. Fast. And sometimes, you need them to be wheat-free, and fast. 

Like sometimes, when your fiancé is out of town and you want a cookie, but don’t want a huge batch because you will likely eat them all. in one night. when you’re missing him. 

Re-Enter these delicious cookies that I made for Vancity Buzz – only this time, they’re peanut butter. They only make about 12-15 cookies, and you can definitely freeze them for eating later (on another night when you’re lonely). 

The reason I love these cookies is because their so easy to whip up, and there are no flour substitutes. They freeze easily once made, however the dough would be tough to freeze on its own because it’s so sticky. 

Flourless Peanut Butter Cookies // bakeaholic.ca

I threw in some raw, un-roasted/unsalted peanuts along with chocolate chips. I also tossed in some quick-oats in the second batch to see how they’d hold up, and I was pleasantly surprised at how deliciously chewy they were still. I’d definitely make an entire batch with the oats. I love a good oat cookie. 

Regular cookies – chewy, soft almost meringue-like in texture.

Flourless Peanut Butter Cookies // bakeaholic.ca

with added quick oats – chewier and thicker

Flourless Peanut Butter Cookies // bakeaholic.ca

These cookies store really well, usually I’ll leave them on the counter the night I make them and they’re still perfectly chewy, soft and moist the next day. 

Flourless Peanut Butter Cookies
A chewy, delicious flourless cookie.
Write a review
Print
Ingredients
  1. 1 Cup Natural Smooth Peanut Butter (oil stirred in/combined well)
  2. 1/3 Cup Liquid Honey, slightly warmed (about 20-30 seconds in the microwave)
  3. 1 Egg
  4. 1 tsp. Vanilla
  5. 1/2 tsp. Baking Soda
  6. 1/2 Cup Chopped Dark Chocolate
  7. 1/4 cup raw peanuts (optional) (unsalted, un-roasted)
  8. 1/2 cup quick oats (optional)
Instructions
  1. Pre-Heat oven to 350 Degrees. Line baking sheet with parchment paper or baking mat (strongly suggested) - or grease well.
  2. In a stand mixer/medium bowl with handheld blender combine Peanut Butter and Honey with Egg. Beat until combined, scraping down bowl.
  3. Add in Baking Soda – continue to mix two to three minutes on medium-low. The dough will begin to thicken, it will be sticky.
  4. Mix in by hand with spatula the Chopped Dark Chocolate, and/or peanuts.
  5. Scoop and drop using small ice-cream scoop or teaspoon onto baking sheet about two inches apart – they will be more of a free-form cookie in a slight ball shape. You only want a small amount of batter as they will puff/spread nicely into perfectly round cookies.
  6. Bake for 10 to 12 minutes until browned, they will puff up. Cool on baking sheet.
  7. To make with quick oats, add in before stirring in the chocolate chips/peanuts.
b a k e a h o l i c http://www.bakeaholic.ca/

1 2 3 10