Double Chocolate Protein Cookies

They're real, and they're spectacular!

Looking for a tasty protein packed snack that is a cookie in disguise? I fed these to coworkers and they had no idea they were good for them. SCORE.

That is totally my go to test for if a recipe is a win or not. Pass it on to coworkers and see if they happily eat it, and then the most important part, ask for more :D

Check out the recipe for these chocolate protein cookies on Food Fanatic.


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PB Oatmeal Cookies

Hey guys! We are celebrating Jamie of My Baking Addiction with a virtual baby shower!!!!

I'm bringing my latest favorite cookie. It's packed with good for you protein and is delicious to boot! I've tweaked the recipe a bit since I posted it over on Food Fanatic, so here is the most up to date recipe I've been using :)

Best wishes to the newest addition to My Baking Addiction's family!!!! Congrats!!!

Check out what everyone else brought to the table!

Amber from Bluebonnets & Brownies | Lemon Strawberry Cupcakes
Julie from The Little Kitchen | Pistachio Pudding Cupcakes
Jen from My Kitchen Addiction | Sugar and Spice Cookies
Shaina from Food for My Family | Vanilla Raspberry Mini Meringue Kisses
Glory from Glorious Treats | Modern decorated cookies
Cheryl from TidyMom | Chocolate Cake with Raspberry Buttercream
Katie from Good Life {Eats} | Raspberry Hibiscus Soda
Aimee from SimpleBites | How to freeze a big batch of homemade waffles
Amanda from I am Baker | Heath Bar Cake
Steph from Steph Chows | PB oatmeal cookies
Allison from Some the Wiser | Raspberry Chocolate Chip Muffins
Megan from Stetted | Strawberry Jalapeno Palmiers
Shelly from Cookies & Cups | Bacon Cheddar Scones
Emily from Jelly Toast | Meyer Lemon Scones
Kristan from Confessions of a Cookbook Queen | Samoa Layer Cake

Peanut Butter Oatmeal Cookies
recipe by steph chows

1.5 cups whole wheat flour
3/4 cup quick oats
1 tsp baking soda
1/3 cup brown sugar
1/3 cup white sugar
1/4 cup peanut butter
3 Tbs vegetable oil
2 Tbs ground flax seeds
5 Tbs water
1 tsp vanilla
1/2 cup cashews
1/3 cup chocolate chips

Beat together sugar, oil and peanut butter. Add flax seed/water/vanilla and stir. Dump in flour/oats/bakign soda and stir until combined. Stir in cashews and chocolate chips (use dark chocolate chips to make this a vegan recipe).

Bake at 350 for 13 minutes.


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Vegan Chocolate Chip Cookies

Seriously my new favorite cookie. AMAZING. Seriously, I'm making at least one batch a week. Best snack evver.

Want to give this Vegan Chocolate Chip Cookie recipe a try?? Yeah you do!

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Buzz Buzz Biscotti

Addicting is the best way to describe these biscotti, SERIOUSLY addicting. I tend to bake things and then either give them away or John eats the rest of them. Yup once baked goods are cooled and a day old I'm a bit of a snob and don't want to eat them.

Not these.

These I will happily eat days after they have been baked, I may be in love with them. Don't tell John.

The secret is the espresso power, why oh why have I never bought this stuff before? Oh right, the price tag. Well I ponied up the money and bought a bottle, whenever things called for it before I use instant espresso which normally left a bit of a bitter taste to things. Not this stuff, this stuff is heaven (I got it from William Sonoma-that place is hazardous to my wallet, oh how I love it though). That plus a handful of cappuccino chips from KAF melded perfectly with the milk chocolate chips.

LOVE.

Buzz Buzz Biscotti
recipe by steph chows

¾ cup whole wheat flour
½ cup white flour
1/3 cup splenda (or 1/3 cup white sugar)
2 Tbs brown sugar
1 tsp baking powder
1 tsp espresso powder
¼ cup unsweetened coconut chips (flakes work too)
¼ cup slivered almonds (or chop up some whole almonds)
½ cup chocolate chips
¼ cup capuchino chips
2 eggs, lightly beaten
1 tsp vanilla
drizzle of agave or honey if things are aren’t wet enough

Combined flour through chocolate chips in a large bowl. Add beaten eggs and vanilla and stir until a stiff dough forms. If you need a little more liquid drizzle 1-2 tsp of agave or honey and keep kneading. Form into a rectangle about 1 inch thick on a silicon baking mat on a cookie sheet. (Wet hands help here so the dough doesn’t stick to you). Bake in a preheated 325 oven for 25 minutes. Once the top is brown and baked through remove from oven and place on a cutting board. Slice into ½ -1inch slices and place back on baking sheet. Continue baking 10-15 minutes or until all sides have browned.

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Thick chewy bad for you cookies

Long post title... I know. But it's true. These cookies are amazing!! Super thick and chewy and Sally's Baking Addiction gives all the reasoning for it in her post and why she uses the ingredients she does. One point she makes I would have never even thought of. When you roll the dough into balls, make them taller than wide, it makes the cookies fatter when they bake! WHY have I never thought to do this?? I always end up with thin cookies. I now know the secret!! YEAHH!!!!

Seriously, look at these things. PERFECT gift for Father's Day for the guy you don't know what to get. But, like the title says, these are NOT healthy. But that's ok people, you can eat not healthy things, just don't eat the whole batch at once ;) Which brings me to another awesome point she made. Roll up all the cookies and then freeze them on a cookie sheet. Once frozen toss them into a zip lock bag and BAM you get pre portioned cookies to make on the fly. This also means you can eat 2-3 warm out of the oven every time you feel like a cookie! No leftovers for this lady here!

The only changes I made to these were instead of the 1 cup chocolate chunks, I used 1/2 cup white chocolate chunks + 1/2 cup milk chocolate chips + 1/2 cup chopped macadamia nuts.

What tips do you have for cookie making? I feel like the most important is keeping the dough chilled, but she has some other great tips. Got any more tips for me?



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Going bananas

I go through a ton of bananas in a week. I eat one in a green monster every morning, and John brings one to work most days. In reality it's pretty easy math to figure out how many we need in the week... but somehow we end up eating more or less, and when it's less... you end up with brown overripe bananas. And there is only so much banana bread one feels like eating. So instead of bread this past week, I made cookies. Delicious amazingly soft and chewy hot out of the oven cookies.

Here's the bad part, they were only ehhh once they cooled off. SAD. I'd make them again, but plan on less... or having people over to gobble them up. Because out of the oven they tasty buttery and gooey and decadent. The next day, they taste... kinda bland, and ehh texture. But based on how tasty they were hot I had to share this recipe and not just scrap it.

Do you have recipes where things taste great day 1, but not so great day 2?

Banana chocolate chip cookies
recipe by steph chows
dry
1 cup whole wheat flour
1 cup oats (old fashioned)
1 tsp baking soda
dash of salt
1 tsp cinnamon
2 Tbs flax

wet
1 large ripe banana (mashed)
1/3 cup brown sugar packed
1/2 cup apple sauce
1 tsp vanilla

3/4 cup chocolate chips

In a small bowl mix together dry ingredients. In a medium bowl beat together wet ingredients. Add dry and gentle stir, add in chocolate chips and stir until everything is incorporated. Drop heaping tablespoons on a silicon mat lined baking sheet and bake at 350 for 10-12 minutes. Eat warm with a tall glass of milk.

Use dark chocolate chips and serve with a non dairy milk to make these vegan.



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PB Energy Balls

Love love love these things. No bake, vegan, gluten free.

You can find my post over at Food Fanatic. And you can find the recipe for these Peanut butter oatmeal balls here.


YUMMM!


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Oatmeal Pecan Cookies

I have a tendency to randomly bake people cookies. It's a very odd habit, but I don't hear anyone complaining so I'll just keep right on doing it :) This batch was for a friend who always helps us out around the house, he hasn't had to come to our rescue lately but I figured I'd keep him buttered up in case something decided to go wrong with the house out of nowhere.


I found this recipe over at What would Cathy Eat, she has so many good recipes and if you haven't been over yet go check her out. I made a few alterations to her recipe, nothing major but good to know things like using regular whole wheat flour instead of whole wheat pastry flour worked out without any ill effects! Hooray!!










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Ewwey Gooey PB Perfection

How could you say no to this cookie? It's like eating cookie dough... but warm. Undeniably decadent and delicious... except for the decadent part. These things are healthy. No really, they are.



They may look innocent enough but these are grain free, vegan, and low in sugar. I know what you are thinking, they must taste like saw dust. But they don't!! I promise!

The weirdest part is there is a cup of canned chickpeas hanging out in these cookies. I know, weird. But you don't taste them, and they give the cookies this buttery dough dough texture which I am in love with.

You can find the recipe here at the Texanerin, she has some wicked tasty looking recipes. She uses honey but I went with agave and it worked great! I admit I used semi-sweet chocolate chips in the photos... but if you use dark chocolate chips these bad boys will be vegan and grain free! And don't serve your vegan friends skim milk (as pictured)... that would just be mean.



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Gingersnaps

A satisfying crunch of a cookie, these are not of a healthy variety. Molasses, sugar, a little roll in raw sugar to top it all off. Perfect to send home with a friend with a super sweet tooth though. Even more perfect with a tall glass of milk!


I'm kinda wishing I saved some of this dough so I could make some more of these right now... *drool* Recipe is via Recipe Girl, only changed the topping to raw sugar instead of white.






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PB Oatmeal No Bake Cookies

PB cookies, oh how I love you, even though you can be loaded with fat... but what's that? Defatted peanut powder you say? That sounds like some scary science fiction stuff. Hmmm and $8 a jar... that's a bit over what this gal likes to spend on a jar of anything... Well... here's to experimenting right!?

The price tag was a bit hard to swallow but I figured I had to give it a try in the name of healthy cookies everywhere! I am so so happy I did, because this powder is going into everything, pancake batter, cookies, milk shakes, bring it on! I have yet to try the straight up mix with water and use it as peanut butter, because lets face it, when I want a PB&J I'm using my jar of all natural PB. But when I'm adding it to something for the flavor... powder all the way my friend!

Peanut butter oatmeal no bake cookies
recipe by steph chows

1 cup oats - toss into a food processor and pulverize until it looks like flour
4 Tbs defatted peanut powder
1 Tbs milled flax seed + 3 Tbs warm water (mix and let sit a few minutes)
2-3 Tbs agave nectar
2/3 cup raisins or dark chocolate chips

Mix it all together and then use a cookie scoop to form balls. Freeze for a cold treat or keep in a sealed container on your counter for a room temperature cookie. Super easy right??

Have you tried this stuff? Or another brand of peanut powder? This is the only brand they had at Wegmans so that's why I went with it. Let me know what you think of other brands out there too!

 
PS. Hobbes says HI!

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Amaretto Chunk Cookies

These are my favorite cookies ever. Seriously, they are delicious, and horrible bad for you. No fudging your way around this one, they are white flour, sugar, butter, liquor, delicious. OH and I should note this recipe makes 4 dozen. You see I took the recipe out thinking it only made 2 dozen... so I doubled it, and as I filled my 5qt kitchen aid to the brim I realized... there is no way I'm only making 4 dozen cookies here.

8 dozen later, and a trip to a few friends houses to drop off cookie surprises I was ready to head off to a BBQ with my original wanted amount. No worries though, the friends were ecstatic for the surprises. The people at the BBQ were pleased as punch too.

Now you might be wondering what's up with those two cookies pictured. Same recipe, same oven time and temperature... so what gives? You see this is the perfect example of why it's good to keep your dough chilled. The right cookie was the first batch in, the one on the left, had been sitting out a good 30 minutes before hopping into the oven. Big difference right? The moral of this story is if you are baking with butter make sure to keep that dough cold! Unless you like super thin spread out like mad cookies that is :)

Amaretto Chunk Cookies
recipe from The Sweets Life (she's awesome go visit her and say hi!)
Makes 4 dozen

Ingredients:
-2 1/2 cups all-purpose flour
-1 tsp baking soda
-1 tsp baking powder
-1/2 tsp salt
-1 cup butter, softened
-1/2 cup granulated sugar
-1 cup brown sugar
-2 large eggs
-1 tbsp amaretto liqueur
-2 tsp almond extract
-2 cups semisweet chocolate chips
-1 cup sweetened flaked coconut
-1 cup sliced almonds

Directions:
1. Preheat oven to 375F. In a large bowl, combine flour, baking soda, baking powder, and salt. Set aside.
2. In a separate bowl, beat butter and sugars until creamy. Beat in eggs, amaretto, and almond extract. Reduce speed to low and carefully beat in flour mixture, just until blended.
3. With a large spoon, stir in chocolate chips, coconut, and almonds.
4. Using a cookie scoop or a tablespoon, drop dough onto ungreased cookie sheets, 2 inches apart. Bake 10-12 minutes (mine were good after 9!), until golden around the edges. Cool on wire racks.
5. Store cookies for 1 week in an airtight container, or freeze for up to 3 months. 


PS. The winner of the mini-wheat contest is Jen Butler! (Congrats! I'll be emailing you!)

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No Bake Oatmeal Cookies

Sometimes it's just too hot to bake, but sometimes you still want delicious cookies. No worries, there's a solution:

And they are delicious! A bit on the sweet side, I might down the agave a bit next batch, but still addictingly good! They are gluten free and vegan to boot, bonus points! And they couldn't be simpler to make.

Raw Vegan Chocolate Chip Cookie Dough Bites

recipe by: Averie Cooks
2/3 c raw cashews
1/3 c oats
2 Tbsp Agave
1 Tbsp Maple Syrup (Omit and use Agave to preserve true Raw Status if you care)
1 Tsp Vanilla Extract
1/4 c Chocolate Chips (or to preserve true raw status, take 2 Tbsp Raw Cocoa Powder and add 1 Tbsp Agave, optional dash of vanilla extract, whisk and blend.  Spread into a thin layer on wax or parchment paper, freeze.  Take frozen chocolate off parchment and crumble the shreds into the mixture as your raw “chips”.)

Recipe Yields: Approximately 17 Cookie Dough Balls

To make: Place the oats and cashews in a food processor until they form a powder, add in agave/maple syrup/ vanilla and blend till combined. Stir in chocolate chips. Place in fridge to firm up a bit and then roll into balls. Done and Done!


What is your go to "too hot to turn the oven on" dessert?

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Honey melt

I've told you before about Melt - it's made from healthy coconut oil, and tastes DELICIOUS! The wonderful people there sent me a new flavor of it, Honey Melt! I've been loving replacing butter with it on my toast and also in recipes, it's a great butter alternative that still gives your baked good a nice crispy crust :)

As you know I love using apple sauce/fruit purees to sub for butter in things like cakes, but when I want a cookie, I normally prefer a nice crisp one to a cakey one. That's why the first thing I made were my PB Oatmeal cookies. There isn't a lot of butter in them, but swapping it for honey melt was a great idea! The first bonus (other than the health bonus) is melt is spreadable right out of the fridge, this means no wait time for your butter to soften up enough to cream with all your other ingredients.


PB Oatmeal Chocolate Chippers
recipe by ::steph chows::
makes 24 cookies

In a medium bowl whisk together and set aside
2/3 cup whole wheat flour
1.5 cups old fashion oats
1 tsp baking soda
dash of salt

In a large bowl beat together
1/3 cup smooth peanutbutter
2 tbs Honey Melt
1/3 cup brown sugar
1/3 cup splenda (or use 1/3 cup white sugar)
then beat in 2 eggs and 1 tsp vanilla

Mix dry into wet, then add 3/4 cup chocolate chips

Using your hands (time to get dirty!) form into tablespoon size balls and then smoosh flat onto a greased cookie sheet.

Bake at 350 in a preheated oven for 12-15 minutes. Remove and let cool.

Another great way to use honey melt?? On waffles!!

AND for my gluten free friends, this is gluten free butter!

Although I received Honey Melt for free the thoughts and opinions are all mine.

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Fruit and Nut Trail Bars

Always in search of a good mid morning snack I recently made a recipe from the Mussleman Apple Sauce webpage. These cookies are perfect for breakfast or an early morning snack. They are packed with pecans, cranberries (I used raisins), and even some chocolate chips. Did I mention they have zero butter and oil, yeah you knew I had a reason to love them :)

Fruit and Nut Bars
Click here to print

PS. If you haven't already check out my Giveaway!
 
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Saltine Peanut Tofee

Don't be fooled, this recipe is not one ounce healthy. Butter, sugar, corn syrup... yeah... no redeeming qualities here, but I'll tell you, you will be a super hero for bringing this to your mom on Mother's Day, or to a house warming... lets face it, wherever you bring this you'll be loved!

Best served in a shot glass portion, this is stick to your teeth sweet. If you're not a super sweet fan, pass on this one, but for you sweet fanatics this recipe is gold. The only change I made this time was to use roasted peanuts instead of almonds.

What's your go to, not at all healthy treat?


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NatureBox and chocolate cherry cookies

Love eating all natural, minimal ingredient, no artificial flavor/colors snacks? Don't have time to make your own snacks for the whole work week? Enter in NatureBox. The company's products are made from wholesome ingredients and are Nutritionist-approved. They abide by strict quality standards: No High Fructose Corn Syrup, No Partially Hydrogenated Oils, No Trans Fats, No Artificial Sweeteners, No Artificial Flavors, No Artificial Colors. You can sign up for a single box, or a monthly subscription. What you get each month is a surprise but you will always know the snacks will be good for you and delicious. (coupon code below)



The quality was 100% spot on in the samples I received. Delicious granola (which I ate with greek yogurt as a mid afternoon snack), fig bars, firecracker puffs, dried cherries, and veggie chips. I liked that it was a nice combo of sweet and salty so I could change things up depending on my mood. I admit the box didn't last a month, but we all know I eat a lot :) For me I'll probably stick to making my own snacks like I do now, but I know I'm not the majority when it comes to convenience food. If you are already buying lots of snacks for your kids or yourself, give NatureBox a try for a healthier alternative. Speaking of which...

What to give NatureBox a try? Use the promo code HEALTHY to receive 25% off your first month of subscription (please note that the 25% discount is only applicable to the month-to-month subscription. 6 month subscriptions receive 1 month free and 12 month subscriptions receive 3 months free)! Right now subscriptions are a fun surprise as to what you get, they are in the process of making them customizable so stay tuned!

The box also came with a recipe card using one of the snacks in the box! Sure the dried cherries were perfectly plump and just asking to be eating plain... but I'm glad I didn't scarf them all down before making these no bake cookies!



Chocolate Cherry No-Bake Cookies
recipe by NatureBox

Ingredients:
3 cups instant oats (I only had old fashion oats, so I stuck them in the food processor for a quick spin first)
1 tsp vanilla
1/2 cup NatureBox dried cherries (cut in half if you like, that's what I did)
1 very ripe banana, mashed with fork
1/2 cup sugar (I used 1/4 cup white 1/4 cup splenda)
1/2 cup milk of choice (I used skim, you can use nut/soy milk to make these vegan)
1/2 cup peanut butter or sunflower butter
1/4 cup cocoa powder

Combine sugar, milk, peanut butter, cocoa in a medium saucepan. Continue to stir over medium heat until it comes to a slow boil. Allow the mixture to boil for about one minute and then remove from heat. Let the micture cool for a minute or two, then add in the oats, banana, vanilla, and cherries and stir to combine. Drop scoops onto a cookie sheet covered in waxed paper. Cool to room temperature or refrigerate.

I was provided one NatureBox for free, the opinions are all my own.

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Cookie experiments

This is what happens when you aren't paying attention and use a half cup measuring cup instead of a 1/4 cup for BOTH the white and brown sugar... whooops! (nothing like doubling the sugar to mess up a recipe...)

What's your worst cookie FAIL and did you still bring them somewhere? I was making these to bring somewhere.. since they still tasted delicious and just looked horrible I brought them anyway. I just broke them up into chunks and called it cookie brittle, disaster averted! (don't worry I also baked up some cinnamon twists to bring and those came out fabulous! Recipe to come later in the week!)

In case you missed Hobbes, here's a quick fix of her cuteness. (she's looking at me like woman why are you bothering me, can't you see I'm trying to eat my bone here)

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PB oatmeal cookies - part 2

I said I'd get back to this recipe with some tweaks... and I did. Now this makes 24 cookies, delicious as before. I'm addicted to these things, no joke. Love love love. Perfect snack time food.

PB Oatmeal Chocolate Chippers
recipe by ::steph chows::
makes 24 cookies

In a medium bowl whisk together and set aside
2/3 cup whole wheat flour
1.5 cups old fashion oats
1 tsp baking soda
dash of salt

In a large bowl beat together
1/3 cup smooth peanutbutter
2 tbs smart balance (or butter of choice)
1/3 cup brown sugar
1/3 cup splenda (or use 1/3 cup white sugar)
then beat in 2 eggs and 1 tsp vanilla

Mix dry into wet, then add 3/4 cup chocolate chips

Using your hands (time to get dirty!) form into tablespoon size balls and then smoosh flat onto a greased cookie sheet.

Bake at 350 in a preheated oven for 12-15 minutes. Remove and let cool.

What's your go to snack time food?

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