Easy Healthy Cookie Recipe For Vegan Cookies And Gluten-Free Cookies

Why This Is An Easy Healthy Cookie Recipe For Vegan Cookies And Gluten-Free Cookies

We don’t really need a recipe for these incredible power morsels of nutrition. It all depends on what we have on hand, or what we like to eat, or what we want to buy. Here is a simple recipe template utilizing the ingredients discussed above:

4 cups ground nuts

1 cup nut butter or 1/2 cup organic canola oil

1 cup organic brown rice flour

3/4 cups agave nectar

1 Tablespoon vanilla or almond extract

1 teaspoon ground cinnamon

1 teaspoon crushed anise seeds, cardamom, or other spices

1 teaspoon salt

Optional: 1/2 cup each raisins or toasted oats or seeds

The individual ingredient quantities don’t really matter that much. The template is just a general guide line. Our goal is to mix a batter that holds its shape when divided into cookie-size balls. We might have to add a little water if the mix is too dry and crumbly. Or, we might have to add more brown rice flour to a wet and sloppy batter.

This is the best part: As we are not using raw eggs, we can taste our cookie batter before we bake it off! Add more agave nectar if you like it sweeter, more spices or seeds, until you are happy!

Important points for the baking process!

Place 2-inch balls on a parchment-lined cookie pan and flatten lightly with a fork (similar to making peanut butter cookies, dip the fork in cold water before pressing it on the cookie portions)

Use a fairly low oven temperature: 8-10 minutes at 300-325 degrees; agave nectar browns a little faster than sugar, so keep an eye on your cookies and don’t let them get too dark on the bottom!

Remember, there are no raw eggs in our batter; we won’t have to bake it completely through. A lightly “under-baked” interior is wonderful!

Recipe from why buy agave nectar blog, photos by Laura Spear 

Peanut Butter Chocolate No Bake Cookies

In less than 10 minutes I whipped up some of these delicious no bake cookies for my kids, and in less than that they ate them! Next time you have a sweet tooth and don't want to go through all the trouble of heating the oven, mixing, baking, and letting the cookies cool try this quick and easy recipe!

Ingredients

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter (vegan)
• 1/2 cup milk (soy)
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

Directions

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Recipe is from Food Network, Photos by Laura Spear 

Vegan Chocolate Chip Cookies

  

Chocolate Chip Cookies
Makes two dozen two inch cookies or about 16 three inch cookies
1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips

Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.

For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

*Note i tripled this recipe and froze the left overs to have cookies ready to bake anytime i want!

Recipe is by Post Punk Kitchen, Photos By Laura Spear

Bon Appétit,

Twilight Vampire Cookies

Ingredients

1 & 1/3 cups all-purpose flour, spooned into measuring cup and leveled
1 teaspoon baking powder
1 teaspoon baking soda

1/4 teaspoon salt

1 cup cooking oats
3/4 cup M&Ms
3/4 cup semi-sweet chocolate chips
1/2 cup brown sugar, packed
1/2 cup white sugar
1/3 - 1/2 cup chopped pecans
1 slightly beaten egg
1/2 cup butter, softened
1 teaspoon vanilla

Directions

1 Stir all the dry ingredients in a large mixing bowl.

2 Mix egg, butter and vanilla in small bowl.

3 Mix wet ingredients into dry ingredients. Use the back of a large spoon to work it all together. You may even need to use your hands to get everything incorporated.

4 Then roll the cookies into 1 & 1/2 inch balls, place on a parchment covered baking sheet and bake for about 10 minutes in a preheated 350 degree oven.

5 Yield: 26 - 28 cookies.  First pic and recipe by tablespoon.com, 2nd pic by Laura spear

Witches' Brooms

1/2 cup packed brown sugar

1/2 cup butter or margarine, softened

2 tablespoons water

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1/8 teaspoon salt

10 pretzel rods, about 8 1/2 inches long, cut crosswise in half

2 teaspoons shortening

2/3 cup semisweet chocolate chips

Butterscotch-flavored chips, melted

Heat oven to 350ºF. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.

2.Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble "bristles" of broom.

3.Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.

4.Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.

Recipe by Betty Crocker, photos by Laura Spear

Monster Cookies

•3 large eggs

•1 c. brown sugar

•1 c. granulated sugar

•1 tsp. vanilla extract

•1 tsp. corn syrup

•2 tsps. baking soda

•1 tsp. salt

•1/2 c. unsalted butter, melted

•1 1/4 c creamy peanut butter

•4 c. rolled oats

•1/2 c. all-purpose flour

•3 c. add ins (chopped nuts, chocolate chips, toffee, raisins, coconut, butterscotch chips, m&m's, chocolate chunks etc.) In my cookies I used coconut flakes, reese's mini's, chocolate chips, white chocolate chips, and chopped pecans.

Preheat oven to 350 degrees. Grease or line baking sheets with silpat or parchment paper.

In a large bowl, combine eggs, both sugars, vanilla, corn syrup, baking soda, and salt. Stir til combined. Next add melted butter, then peanut butter, oats, and flour. Mix thoroughly. Stir in 3 total cups of add-ins. Let the dough rest for about 30 minutes to allow the oats to absorb the butter.

Drop the dough onto baking sheets by the rounded tablespoon full. Bake for 10 to 12 minutes or until lightly browned. Makes about 4 1/2-5 dozen cookies.

NOTE: If you want "monster" size cookies, drop the dough by the 1/4-cup. Slightly flatten the dough before putting the cookies in the oven. This size will yield you about 2 dozen 4 1/2-inch cookies.

I used a small ice cream scoop to shape my dough (about 1 1/2 tbsp). They took 15 minutes to turn golden, so bake yours accordingly. Using this size, I made 4 1/2 dozen 3-inch cookies.

Recipe found on cookie madness blog, originally adapted from King Arthur Flour, Photos by Laura Spear

No Bake Cookies

•2 cups sugar

•1 stick oleo, margarine or butter (I used butter)

•3 Tbsp. cocoa powder

•1/2 cup milk

•1/2 cup crunchy peanut butter

•1 tsp. vanilla extract

•3 cups oatmeal (old fashioned rolled oats, not instant)

Mix the sugar, butter, cocoa, and milk in a medium saucepan.* Boil for 1 minute.

Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix til well blended.

Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.

Makes 2 dozen 3 inch cookies.

Recipe from Lick the bowl good blog, Photos By Laura Spear

Tagalongs

Homemade Tagalongs (a.k.a. Peanut Butter Patties)


Cookies

1 cup butter, soft

1/2 cup sugar

2 cups all purpose flour

1/4 tsp baking powder

1/2 tsp salt

1/2 tsp vanilla extract

2 tbsp milk



Preheat oven to 350F.

In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.

Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).

Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.

Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie

Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.



Filling

1 1/2 cups creamy peanut butter (natural or regular)

3/4 cup confectioners’ sugar*

generous pinch salt

1/2 tsp vanilla extract

about 8-oz semisweet chocolate



In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.

Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.

Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.

Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.


Makes about 3-dozen

Recipe and Pic from Baking Bites

Do-si-dos

Homemade Do-si-dos a.k.a. Peanut Butter Sandwich Cookies


Cookies

2 1/4 cups all purpose flour

2 tbsp baking soda

1 tbsp baking powder

1/2 tsp salt

1 1/2 cups unsalted butter, room temperature

3/4 cup chunky peanut butter

1 cup brown sugar

1 cup sugar

3 large eggs

1 tsp vanilla extract

1 1/2 cups quick-cooking oats (not instant or regular)



Filling

1 1/2 cups creamy peanut butter, room temperature

1/2 cup butter, room temperature

1/4 cup confectioners’ sugar


Preheat oven to 350F.

Start with the cookies. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

In a large bowl, cream together butter and peanut butter. Beat in the sugars until fluffy, then add in the eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in vanilla extract.

Working at a low speed, mix in the flour, followed by the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).

On a parchment-lined baking sheet, drop teaspoonfuls of batter (roughly 3/4-in. sized balls), leaving about 2 inches between each to allow for spread.

Bake for about 10 minutes, until cookies are a light golden brown. Cool on baking sheet for 5 minutes, making small holes in 1/2 of the cookies (for the tops of the sandwiches) before they set up. Transfer to a wire rack to cool completely.


Once cookies have cooled, make the filling.

In a large bowl, cream together smooth peanut butter, butter and confectioners’ sugar until very smooth. Spread 2-3 tsp onto half of the finished cookies and sandwich with the remaining halves. If you chose to make yours with GS-lookalike holes in some of the cookies, use these as the tops of the sandwiches.

Store in an airtight container.

Makes about 48 sandwich cookies.

Recipe and Pic from Baking Bites

Thin Mints

Homemade Thin Mints


2 1/4 cups all purpose flour

1/4 cup cornstarch

6 tbsp unsweetened cocoa powder

1/2 tsp salt

1 cup white sugar

1/2 cup butter, room temperature

1/3 cup milk (any kind)

1/2 tsp vanilla extract

3/4 tsp peppermint extract



In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.

In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.

Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.

Preheat oven to 375F.

Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.

Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.



Dark Chocolate Coating

10-oz dark or semisweet chocolate

1/2 cup butter, room temperature



In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.

Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.

Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

Recipe and Pic from Baking Bites

Samoas Bars

Homemade Samoas Bars


Cookie Base:

1/2 cup sugar

3/4 cup butter, softened

1 large egg

1/2 tsp vanilla extract

2 cups all purpose flour

1/4 tsp salt



First, make the crust.

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.

In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.

Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.



Topping

3 cups shredded coconut (sweetened or unsweetened)

12-oz good-quality chewy caramels

1/4 tsp salt

3 tbsp milk

10 oz. dark or semisweet chocolate (chocolate chips are ok)



Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.



Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.

When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).

Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.

Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Recipe and Pic from Baking Bites

Samoas

Homemade Samoas (a.k.a. Caramel de-Lites)


Cookies

1 cup butter, soft

1/2 cup sugar

2 cups all purpose flour

1/4 tsp baking powder

1/2 tsp salt

1/2 tsp vanilla extract

up to 2 tbsp milk



Preheat oven to 350F.

In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.

Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.

Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.

Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.



Topping

3 cups shredded coconut (sweetened or unsweetened)

12-oz good-quality chewy caramels

1/4 tsp salt

3 tbsp milk

8 oz. dark or semisweet chocolate (chocolate chips are ok)



Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.



Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.



While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.

Let chocolate set completely before storing in an airtight container.


Makes about 3 1/2-4 dozen cookies.


Recipe and Pic from Baking Bites

Toffee Chocolate Chip Shortbread Cookies

Toffee-Chocolate Chip Shortbread


Ingredients


8 tablespoons (1 stick) unsalted butter, at room temperature

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup mini chocolate chips

1/2 cup toffee bits

Preparation

1. Preheat oven to 350ºF and line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, cream together butter, confectioners' sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. Fold in chocolate chips and toffee bits.



2. Using your hands, roll dough into 1-inch balls. Place on prepared baking sheet, 1 inch apart, pressing down lightly on each one with a moistened palm.



3. Bake until cookies are firm and just golden around edges, 12 to 14 minutes. Place baking sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool. Repeat with remaining dough. Store cookies in an airtight container at room temperature for up to 3 days.

Marshmallow Cookie Delights

Ingredients:

Cookies (any flavor) I used chocolate chip cookies with green m&m's since it's around st. patricks day)
Marshmallow Fluff


Directions:

Bake the cookies according to your cookie recipe
Let the cookies cool completely
Lay the cookies upside down
Spread marshmallow fluff on the every other cookie
Put the empty cookie on top of the full cookie to be the lid

And there you have it a yummy marshmallow cookie sandwich!