Homemade Chewy PB Oat Granola Bars

Here is Heavenly Homemaker's 

Homemade Chewy Granola Bars (you're going to want to double this!)

1/2 cup organic peanut butter
1/3 cup raw honey
1/4 cup coconut oil
1 cup oats
1 cup TOTAL of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips
*I used 1 cup kamut puffs, and another cup of a mixture of sesame seeds, currants, and chocolate/carob chips (for a doubled batch) and the kamut puff were amazing in this!!

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add one cup of oats.  Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP. (She just got out her one cup measuring cup and poured in the ingredients until the cup was full.) Pour in and stir well.

Spread mixture into a 8x8 or 9 x 4 inch pan.

Chill for 2 hours, then cut into bars.

Wrap in plastic wrap for a quick grab and go snack!

Chocolate Quinoa Cookies

This recipe was given to my Husband by a patient of his in Green Bay, Katie Nelson. (www.katienelsonmusic.com). It is really delicious! I've heard that baking with quinoa flour is tricky, as it is a little bitter tasting, but this cookie was moist and almondy, and the frosting was creamy and delicious- a wonderful combination! You could, of course, mix in another flour if you felt it was bitter tasting, but our entire family just loved them! Thank you Katie!

Quinoa Cookies

preheat oven 375 degrees

1 & 3/4 sticks of organic butter
1/2 cup of raw honey (coconut nectar works too)
1 free range egg
1/2 t vanilla
1 t almond
1 & 1/2 - 2 c of Quinoa flour
1/4 t baking powder
a few grinds of sea salt ( 1/8 t?)

at this point : taste it and see if you would like to add a bit more honey or almond extract.
It will have a slightly bitter taste because of the quinoa.
should be a slightly soft cookie dough- I had no problem scooping it and it staying in little balls:)
add
1/3 cup shredded coconut (no sugar added)
1/2 cup of whole walnuts

Bake them 8-10 minutes.
You will see around the bottoms beginning to get brown and then it's just a minute or 2 more... till the tops get slightly browned.

they will not flatten out. so I recommend making smaller cookies.

They are very fragile so be careful....

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Cacoa Frosting:

3 T softened Organic butter
2 T raw honey
1/3 cup of Raw Organic Cacao powder
1 grind of salt (if you don't use salted butter)
1/4 t of Organic Vanilla extract
rice, coconut, almond or reg milk to get it to your favorite consistency

mix together

will be a fluffyish dark chocolate frosting- may still look a bit separated but don't worry , it will melt on cookie.

Put the frosting on center of cookie before the cookies have cooled and they it will melt down the edges and look fudgie delicious ;)

Christmas Ginger Snaps

Hubby's favorite.... got to make them every year! :) I think these would taste great (and look great) with a drizzle of white or cream cheese frosting... maybe even maple... does that sound weird? Well, enjoy!

Ginger Snaps

3/4 cup soft coconut oil
1 cup organic brown sugar or sucanat
1/4 cup molasses
1 free range egg
2 1/4 cup whole wheat flour
2 tsps baking soda
1/2 tsp sea salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves

Cream coconut oil and sugar/xylitol. Stir in molasses and egg. Add one cup flour, baking soda, salt, cinnamon, ginger, cloves. Add remaining flour. Chill dough in freezer for 15 minutes. Shape dough into 1 inch balls and bake on greased (grapeseed oil spray) cookie sheet at 375 degrees for 8-10 minutes.

My Grandma's Favorite Sesame Seed Cookies

I make these every Christmas because they are my 86 year old Grandma's favorite. In fact, she gave me the recipe. They are a pain in the butt but look gorgeous! :) Grandma is worth it. This recipe makes a ton of cookies, you may want to cut it in half. Thanks to my friend Cynthia for helping with these today!

Sesame Seed Italian Cookies

2 cups organic cane sugar or xylitol
2 cups coconut oil
6 free range eggs
1 cup raw milk
8 tsps organic vanilla extract
8 cups whole wheat flour
12 tsps baking powder
sesame seeds

Cream sugar and coconut oil. Add eggs, milk and vanilla. Add flour and baking powder. Make dough soft in your hands, rolling into your desired shape. Dip in milk and roll in sesame seeds. Bake at 425 degrees for 5-8 minutes or until lightly browned.

Almond Squares, Christmas recipe #4!

Almond Square- another one of my Aunt's famous recipes! :)

2 sticks of melted butter (I used organic)
3 eggs (free range is best!)
2 tbsp Almond extract (pure)--- oops I thought it said tsp when I made mine and it turned out great still!
2 cups sugar (I used 1/2 cup raw honey and 3/4 cup cane sugar)
2 cups flour (I used whole wheat)
Sliced or chopped almonds

Mix first four ingredients by hand. Fold in flour. Pour into a 9 by 13 baking dish (greased with grapeseed oil spray). Sprinkle with almonds and powdered cane sugar. Bake at 350 degrees for 30 minutes. Brown top under broiler (oops I forgot this step too!) for approximately 3 minutes. Keep a close eye on it so you don't burn it!!

I was thinking this base would be fun to experiment with- maybe lemon extract in place of almond topped with walnuts and cranberries? Or fold in some apples and cinnamon... just thinking out loud. :)

Meatball Cookies, Christmas Cookie #3!

When I got married, my Aunt gifted me a pizzelle maker and a homemade recipe book full of all our favorite (and her famous!) Christmas cookies! Every year, we indulge! I would like to share a few with you, starting with these delicious chocolate meatball cookies. Alter them to your liking- I cut down on the sugar a little for mine.

Meatball Cookies

3 cups flour (I used whole wheat)
1 cup sugar (I used 1/4 cup cane sugar and 1/2 cup raw honey)
1 cup cocoa
1/2 cup oil (I used coconut)
1 cup milk
1 tsp cinnamon
1 tsp allspice
1 tsp baking soda
1 tsp baking powder
1 cup semi sweet or dark chocolate chips

Mix oil and sugar. Add cocoa and mix again. Add milk and dry ingredients, mix and add chocolate chips. Roll into meatball shapes. (Make sure you cover all of the chocolate chips with cookie dough) Place onto lightly greased (grapeseed oil spray) cookie sheet and bake at 350 degrees for about 8 minutes. Glaze when cool, if desired.

Glaze: Mix 2 cups confectioners sugar (you can use organic powdered sugar) with 1 tsp vanilla. Add enough milk or water to make glaze of spreading consistency.

*They sure look nicer when frosted, but certainly don't need it as they are so yummy just by themselves!

Raspberry Shortbread Thumbprints, Christmas Cookie #2!

Raspberry Shortbread Thumbprints (a favorite in our house!)

2/3 cup of organic cane sugar
1 cup softened organic butter
1/2 teaspoon organic vanilla extract (why I use organic vanilla- because non-organic contains a lot of EXTRAS. Check next time you buy, you'll see!)
2 cups unbleached white wheat flour
1/2 cup organic raspberry fruit jam (or other fruit)

Preheat oven to 350 degrees, spray cookie sheets with grapeseed oil spray. Beat sugar, butter and vanilla in a large bowl. Add flour and mix well. Shape dough into 1 inch balls. Place balls 2 inches apart on cookie sheets. Make thumbprints in each ball and fill with 1/4 teaspoon jam. Bake for 12-15 minutes or until edges are slightly browned.

Dark Chocolate Mint Crinkles, Christmas Cookie #1!

• 1 cups whole wheat flour, 1 cup unbleached white wheat flour
  
• 1 cup unsweetened dark cocoa powder
• 1cup organic cane sugar
• 1/3 cup raw honey
  
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup coconut oil
  
• 4 free range eggs
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract
• 1/2 cup organic powdered sugar

1. In a medium bowl, mix together cocoa, sugar, honey and oil. Beat in eggs one at a time, then stir in the vanilla and mint. Combine the flours, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 2 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Spray cookie sheets with grapeseed oil spray. Roll dough into one inch balls. Coat each ball in powdered sugar before placing onto prepared cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes.

For The Love of Christmas Cookies :)

Don't you just love Christmastime?! This year my baking goals are at least 4 different kinds of Christmas cookies, converted to healthier versions. Christmas is just about the only time of year I use sugar and don't care about it (well, cane sugar).... I haven't yet been able to stock up with bulk xylitol, and spending $9/lb at our local grocery store just isn't going to happen this year. So can sugar it is. And raw honey too, of course. Anyway, it's hard for me to say no to sweets this time of year (I sure wish I had when I get sick in January... ) :) so I'll just make a few "healthier" versions of some of our favorite cookies. Stay tuned for some yummy recipes.

Dairy & Egg Free Fudgy Cookies (No Bake)

"Fudgy" No Bake Chocolate Oatmeal Cookies (Vegan, Soy-Free, Wheat-Free)

Try mixing the flavor up by substituting carob powder for the cocoa or almond butter for the peanut butter!

Serves: 12

Ingredients:

2/3 cup raw honey or real maple syrup or a combo of both
1/4 cup coconut oil
5 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 cup organic peanut butter
1 cup rolled oats
1 teaspoon vanilla extract

Directions:

In a saucepan over medium heat combine the honey or maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.

Oatmeal Cookies

Delicious and soft oatmeal cookies! Our favorite combo is with cinnamon and raisins. :)

3 sticks softened organic butter

1 cup xylitol plus 2 tsps molasses, mixed

1/2 cup xylitol

2 organic free range eggs

1 1/2 teaspoons vanilla extract

2 cups whole wheat flour

4 1/2 cups organic rolled oats (I didn't have enough and used half rolled and half steel cut oats and it was fine)

1/2 teaspoon sea salt

1 teaspoon baking soda

Add ins: 60% cocoa baking chips, organic raisins, dried fruits (check for added sugar and icky oils), chopped nuts, cinnamon, etc.

Preheat oven to 325-350 degrees (my oven here is like super oven so you decide)

Beat butter until fluffy, add sucanat and honey. Then eggs and vanilla. Add flour, salt and baking soda. Stir in rolled oats and extra mix ins. Drop by rounded teaspoonfuls onto greased cookie sheet (grapeseed oil) and press down gently. Bake for about 8-12 minutes and you may want to switch the baking sheets half way through. Enjoy!

Arrowroot Cookies

My daughter and husband loved these. Scarlotte had fun rolling out the dough with me. :)

1/4 cup softened organic butter

1/4 cup raw honey

1 egg

1/4 tsp vanilla extract

1 cup whole wheat flour ( soft or hard white if milling your own)

1/2 arrowroot

1/2 tsp baking powder

1/4 tsp sea salt

Preheat oven to 350 degrees and grease cookie sheets with grapeseed oil spray. Cream butter and honey in mixing bowl. Beat in egg and vanilla. Add remaining dry ingredients and mix well. Flour your countertop and roll dough to 1/8 inch thick or so. Cut into 2 1/2 inch rounds or squares and carefully place on baking sheet. Poke a few times with a fork. Bake until golden, about 8-10 minutes. Should make about 3 1/2 dozen mini cookies. I doubled the recipe and froze half of them for later.

Double Tree Inn Cookies...healthified!

Really good cookies...so I made them guilt free. Yum. Apparently the word is, when you stay at these hotels you are welcomed with these delicious warm cookies (I've never stayed there). They are reeeeallllly good.

Double Tree Cookies

1/2 cup rolled oats
2 1/2 cups whole wheat flour (soft or hard white if milling your own)
1 1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup unrefined coconut oil or 2 sticks softened organic butter
1/2 cup organic sucanat
3/4 cup Global Sweet Xylitol or 1/4 cup raw honey
1 1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
2 organic free range eggs
3 cups 60 % cocoa dark chocolate chips
1 1/2 cups chopped walnuts

Grind oats in a food processor until fine. Mix all dry ingredients together. Mix sucanat, your choice of sweetener, coconut oil, vanilla and lemon juice in a separate bowl. Add eggs. Stir in dry mixture. Add chocolate chips and walnuts. If made with coconut oil, Freeze dough, covered, for about 15-20 minutes so it is not melty.
Drop about 2 inch balls onto greased (grapeseed oil spray) cookie sheet. Bake at 325 degrees for about 8-12 minutes. Watch them carefully... :)
They may look darker in color because of the wheat flour, but are not burned!

Dark Chocolate Chip Cookies...a work in progress!

My husband loves these...although I am not convinced- yet. I think they could be tastier. I think it was the dark chocolate for me. I prefer the sweeter taste of semisweet chocolate chips. Will do for now! :)

Makes: About 25 cookies

325 degrees

1 cup refined coconut oil or organic butter

1/4 cup sucanat

1/2 cup cane sugar or 1/4 cup raw honey

2 free range eggs

2 egg yolks

1 tbsp vanilla extract

3 1/3 cups whole wheat flour

3/4 teaspoon baking soda

1/2 teaspoon sea salt

1-2 cups dark chocolate chips (I broke dark chocolate bars into tiny pieces)

Mix together coconut oil, sucanat and sugar or honey using a hand mixer. Add eggs and egg yolk. Add vanilla. Add all dry ingredients. Add dark chocolate. Line rounded tablespoons of dough on greased (grapeseed oil spray) cookie sheets and press down slighly. Bake for 8-12 minutes at 325 degrees.