Peanut Butter Cookies with Coconut Flour

Photo from Low Carb Yum

I really wanted to like these. I love peanut butter cookies. Crunch ones that is. 

These cookies were terrible. I think I know why and may have to try them again. 

First, I forgot the salt. That's a big deal. That little bit of salt would have enhanced the flavor I think. 

Second, I should have read the blog with this recipe. The writer talks about adding more sweetener if you like a sweeter cookie. These cookies were tasteless. Which is surprising considering an entire cup of peanut butter is used. BUT unsweetened peanut butter means less sweet. I should have figured that out. 

Bottom line. This batch was gross. BUT, I will make these again. The texture was pretty good and for that reason alone I'll try them again. 

Peanut Butter Cookies with Coconut Flour

Recipe from Low Carb Yum

Makes 12

• 2 T coconut flour add more if needed
• 1/4 c low carb sugar substitute or other sugar equivalent sweetener
• 1/4 tsp stevia concentrated powder or 1/2 teaspoon monk fruit extract powder
• 1 c unsweetened peanut butter
• 1/4 c butter softened
• 2 eggs
• 1/4 tsp salt
• 1 tsp vanilla extract

Mix all ingredients together until well combined and dough forms

Drop scoops or balls of dough onto parchment paper lined baking pans.

Flatten each dough ball by making criss-cross mark with fork. For flatter cookies, press down first with fingers before making the fork marks.

Bake at 350°F for 12-15 minutes or until edges of cookies have browned.

Keto Cowboy Cookies

Photo from All Day I
Dream About Food

Just about every recipe I make from All Day I Dream About Food is fantastic. Sometimes it's not the recipe, but me (insert egg recipes here). Her "sweet" recipes have all hit it out of the park for me. She focuses on low carb/keto recipes, which helps when you want something sweet, but need to watch your sugars. 

I started a new medication (Osempic) and one RARE side effect is an increase sweet tooth. Guess who got that rare side effect (**raises hand**)? So I've been struggling with not eating chocolate like it's got no sugar in it. I started the search for alternatives and the "sugar free" candies are ok, but not great. 

I saw this recipe a couple months ago and thought I'd give it a try. Finally yesterday, my sweet tooth demanded I make there. And boy am I glad I did. 

Almond flour is not my favorite. It usually has a too gritty texture that I don't enjoy. Almond Flour in a cookie seems to be different and edible. 

These are amazing! I had all the ingredients and so I made myself some cookies. Sherrie was over last night (she's gluten free) and said these were pretty good for low carb and gluten free.

One small secret...I didn't have sugar free chocolate chip cookies. So I used mini semisweet chips, and fewer than the recipe called for. So there is some sugar in this recipe, but not as much as you'd have if you made real chocolate chip cookies. 

You'll notice the recipe calls for gelatin to make the cookies more "chewy". I like a crunchy cookie, but I decided to see what the gelatin would do. And I gotta say, the cookies turned out crispy on the outside, and chewy on the inside. 

Keto Cowboy Cookies

Recipe from All Day I Dream About Food

Makes 24

• ¾ cup butter softened
• 1 ¼ cup brown sugar substitute
• 2 large eggs room temperature
• 1 ½ teaspoons vanilla extract
• 2 cups blanched almond flour
• 2 tablespoons grass-fed gelatin optional, adds chewiness
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened flaked coconut
• 1 cup chopped pecans
• 1 cup dark chocolate chips, sugar-free

In a large bowl, beat the butter with the sweetener until light and fluffy, about 2 minutes on medium high. Beat in the eggs and vanilla until well combined.

Add the almond flour, baking powder, baking soda, and salt. Beat until just mixed together. Stir in the coconut, pecans, and chocolate chips.

Form the dough into 2-inch balls and space at least 3 inches apart on baking sheets lined with silicone or parchment paper. Press the balls down with the heel of your hand to about ¾ inch thick. These cookies will spread so give them room!

Bake at 325ºF for 15 to 20 minutes, until the edges are golden brown, switching the pans and rotating them halfway through. Let cool completely on the pans.

EXPERT TIPS

These keto cowboy cookies like to spread so make sure you give them plenty of room on the pans. If you prefer thicker cookies, try adding another ¼ cup of almond flour and don’t press them down too much.

The gelatin is entirely optional, but it does give the cookies that perfect chewy but crisp texture. The edges get crisp on the pan while the centers stay chewier.

This makes a big batch of big cookies! But you can easily cut the whole recipe in half for twelve large cookies. You can also make the cookies smaller, if you prefer.

Coconut Flour Chocolate Chip Cookies

I'll be forever on the search of a low carb cookie that actually tastes like a real carb cookie. I should give up this search I think. 

These are just ok. I was worried they'd be too eggy (which is gross to me) but they didn't. They aren't crisp and, in fact, the author of the recipe says that they are supposed to be cakey. I like a crisp cookie for the most part. 

I used Lily's Dark Chocolate Low Carb chips. These are my favorite. They're spendy, but worth it. 

If you're looking for something sweet and want to keep it low sugar / low carb, this might be a treat for you. 

Coconut Flour Chocolate Chip Cookies

Recipe from The Big Man's World

Makes 12 cookies

• 1/2 cup coconut flour
• 1/4 teaspoon baking soda
• 1/2 cup + 2 tablespoons sugar I used a brown sugar substitute
• 1/3 cup butter salted and melted
• 3 large eggs
• 1 cup chocolate chips of choice optional

Preheat the oven to 350F. Line a large baking sheet with parchment paper.

In a large mixing bowl, combine your dry ingredients and mix until combined. Add the wet ingredients and mix until incorporated. Fold through the chocolate chips.

Using your hands, form 12 small balls of dough and place on the lined sheet. Press each ball into a cookie shape and bake for 10-12 minutes, or until the edges looks slightly golden.

Remove from the oven and allow to cool on the tray for 15 minutes, or until the cookies can be moved easily. Transfer to a wire rack to cool completely.

Banana Bread Cookies

Here we are again craving banana bread but knowing its not something I should put in my pie hole. 

I saw these on Instagram and thought I'd give them a try. They are DENSE, but really good. 

I made just a couple modifications to keep them low glycemic. 

1. I used sugar free peanut butter (Jiff Creamy to be clear)

2. I used sugar free chocolate chips. (Hershey brand)

Both sugar free options are surprisingly good. 

These cookies scratched the banana bread itch for me. I'm set for a couple of weeks. I froze half of them to have later. 

Banana Bread Cookies

Recipe from The Big Man's World

Makes 12 cookies

• 3 large bananas mashed
• 2 cups rolled oats can sub for rolled or quick oats
• 1/2 cup peanut butter can sub for any nut or seed butter
• 1/2 cup chocolate chips optional

Preheat the oven to 350F and line a large baking tray with baking paper, and set aside.

In a large mixing bowl, combine the bananas, oats, and peanut butter and mix very well. If the batter is too thin, add more oats. Fold through chocolate chips if using them.

Using your hands or a cookie scoop, form into 12 balls and set them on the lined baking tray. Press each ball into a cookie shape and bake for 10-12 minutes, or until slightly firm on the edges, and remove. Allow to cool on the tray completely.

Soft and Chewy Molasses Cookies

Y'all...I am without words. 

Tomorrow is the Annual Christmas Sunday Dinner cookie exchange and this year I chose Molasses Cookies. I love a good crispy on the outside, chewy on the inside molasses cookie and these hit the mark dead on.

I have never made molasses cookies and have relied on other people making them or **gasp** buying them. No more. These will be on my rotation forever. 

I did make a modification. I used Swerve sugar (low carb) and Swerve Brown Sugar. Swerve's Brown Sugar tends to have a stronger molasses flavor and I think that really added to this cookie. 

It's taking every ounce of my will power to not go grab another to "test". 

Soft and Chewy Molasses Cookies

Recipe from Insanely Good Recipes

Makes 24

• 2 1/2 cups (300g) all-purpose flour, spooned & leveled
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 cup granulated sugar, divided
• 1 large egg
• 1/4 cup unsulphured molasses
• 1 teaspoon vanilla extract

In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until well blended.

In a separate large bowl, beat the softened butter, brown sugar, and 1/2 cup granulated sugar with an electric mixer on medium speed until light and fluffy (about 2 minutes). Turn the mixer to low and blend in the egg, molasses, and vanilla extract one by one until well combined.

Add the dry ingredients to the bowl and mix gently by hand until just combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Scoop the chilled cookie dough into 1-1 1/2 tablespoon portions and roll it into balls. Roll each ball in the remaining granulated sugar until fully coated on all sides.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Peanut Butter Chocolate Chip Oatmeal Cookies

This recipe has been in my "Weekly" folder for a couple of weeks. I finally decided to make it to get it

out of that folder and into my belly. It'll make a lot so most of them will go into the freezer.

These cookies are tasty. There is a lot of texture going on in these cookies and I'm a fan of that. 

I wouldn't put in a cup of cocktail peanuts whole next time. I'd chop them up and put in maybe 1/2 a cup. The whole peanut makes it difficult to eat sometimes. If you can have difficulty eating a cookie.

These are reminiscent of Lone Ranger cookies which have all of this stuff minus the peanuts and add rice crispies, peanut butter and coconut. So it doesn't sound like they're similar, but I promise you they are.

Peanut Butter Chocolate Chip Oatmeal Cookies

Recipe from The Mom 100

Makes 36 cookies

• ½ pound (2 sticks) unsalted butter softened
• ½ c creamy peanut butter
• 1 c dark brown sugar
• 1 c granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract or pure vanilla powder see Note
• 3 c old-fashioned rolled oats
• ¾ c all-purpose flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp kosher salt
• 2 c bittersweet chocolate chips
• 2 c salted cocktail peanuts

Preheat the oven to 375°. Lightly spray two baking sheets with nonstick cooking spray.

In a large bowl, beat the butter, peanut butter, and brown and white sugars until creamy. Beat in the eggs, one at a time, scarping down the sides of the bowl between each addition. Beat in the vanilla.

In a medium sized bowl, mix together the oats, flour, baking powder, cinnamon and salt. Add the flour mixture to the creamed mixture and beat on low speed to just combine. Stir in the chips and the peanuts until they are evenly incorporated.

Place the batter in ¼ cup scoops on the prepared baking sheets. Press down into cookie shaped disks. I like to bake them one at a time, but if you want to bake both sheets at once, you might want to rotate them and switch the racks midway throughout the process. Bake for 12 to 14 minutes, until browned on the edges, then let them sit for one minute on the tray before transferring them to wire racks to cool. Repeat with the rest of the batter.

Andes Mint Cake Mix Cookies (156 of 150)

I love Andes Mints. They're my favorite after dinner treat when you go out to restaurants. That said, mint can get overwhelming so the thought of making these cookies had me worried. 

First, you can find Andes mint pieces in the baking aisle now. This saved me from having to chop up the mints. I did cut mints in half for the top of the cookies. 

I didn't follow how they did the cookies with the mints underneath. I mixed the mint pieces into the dough and then plopped 1/2 of a mint on top after they came out of the oven.

Tonight is the Cookie Exchange Sunday dinner and I thought these would be perfect for that event. 

Andes Mint Cake Mix Cookies

Recipe from Dinners, Dishes and Desserts

Makes 24 cookies

1 (15.25 oz) box devil's food cake mix (just the dry mix)

1/3 cup vegetable oil

2 whole large eggs

1/3 cup semi-sweet chocolate chips

40 Andes mint candies

Start by breaking 24 of the Andes mints in half, and then stack 1 half on top of the other. Chop the remaining mints into small pieces.

In a large bowl mix together cake mix, vegetable oil, and eggs until well blended. Mix in chocolate chips.

Scoop balls of dough and shape around the stacked Andes Mint candy. Place on a lined baking sheet.

Bake for 9-11 minutes until the edges are set. Remove from oven and let cool for 5 minutes before removing to a wire rack.

Place the chopped mints onto the baked cookies. Let them cool completely and the chocolate to set up before storing.

Preheat oven to 350º F.

Break 24 of the Andes mints in half. Stack 1 half on top of the other. Chop the remaining mints into small pieces.

In a large bowl mix together cake mix, vegetable oil, and eggs until well blended. Mix in chocolate chips.

Scoop balls of dough and shape around the Andes Mint candy. Place on a lined baking sheet.

Bake for 9-11 minutes until the edges are set. Remove from oven and let cool for 5 minutes before removing to a wire rack.

Place the chopped mints onto the baked cookies. Let them cool completely and the chocolate to set up before storing.

Store in an air tight container

Crunchy Chocolate Peanut Butter Stacks (126 of 150)

Photo from Savory Sweet Life Blog

Tomorrow is book club and its my turn to bring a dessert. I usually like to find something different, but this time I just ran out of time. Traveling and this !@#$%^ cold made me lose time for planning. Instead I found this simple "recipe" - its simple and meets the number one criteria...its gluten free. 

I put "recipe" in quotes because it doesn't feel like a recipe with only three ingredients. I tossed in a tab of butter with this too. Not sure why, but it felt right. We'll see if they stand up now. 

Crunchy Chocolate Peanut Butter Stacks

Recipe from Savory Sweet Life

Makes 12

1 ½ c chocolate chips

½ c natural creamy peanut butter

3 c Corn Flakes cereal

Place chocolate chips in a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat this until the chocolate chips are smooth. Add peanut butter and stir until well combined. 

Fold in Corn Flakes until the flakes are evenly coated. 

Drop the mix by the tablespoons on a parchment paper lined baking sheet. 

Allow mounds to cool and harden in the refrigerator for 30 minutes. Or if you're experiencing snow (like we are in Seattle) and your refrigerator is packed (like mine), stick them in your car.

Chocolate Toffee No-Bake Cookies (103 of 150)

Photo from Food Network

Happy Sunday everyone. I recently did an inventory of my pantry to see what's in there and what needs
to go. I found an entire canister of oats! I don't even remember buying them so figured the HAD to get used.

I thought briefly about Oatmeal Chocolate Chip cookies, but didn't really want to turn the oven on. So no bake cookies were my next choice. 

I didn't at all follow their instructions. I think it's weird to put everything in the pan at once and let things melt from there. So everything went in the pan except the oats and toffee bits. Once everything was melted I added the oats, stirred well, THEN added the toffee bits. I wanted the toffee bits to stay harder than the rest. 

Chocolate Toffee No-Bake Cookies

Recipe from Food Network

Makes 12-14 cookies

3 c quick-cooking oats

1 c peanut butter

1/2 c bittersweet chocolate chips

1/2 c semisweet chocolate chips

1/2 c toffee bits, plus more for sprinkling

2 T softened unsalted butter

1/2 tsp kosher salt

Line a baking sheet with wax paper. Combine the oats, peanut butter, bitter and semisweet chocolate chips, toffee bits, butter and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the chocolate chips melt, 3 to 5 minutes.

Scoop heaping tablespoons of batter onto the baking sheet and sprinkle each cookie with extra toffee bits. Freeze for 15 minutes before serving. The cookies can be stored in the refrigerator in an air-tight container for 1 week.

No-Bake Nutella Oatmeal Cookies (92 of 150)

The Pantry Goat was over for dinner last week and she brought me this HUGE tub of Nutella. So, since I had so much Nutella I figured I'd make myself some cookies. 

Now, if you've been following along you know I'm trying to eat healthier and, well, cookies don't really fall into the healthy category - especially no bake cookies. So, to make this lower in carb, I swapped the 2 c sugar with 2 cups Swerve sugar.

I also didn't put spoonfuls on parchment paper. I put the whole kit and kaboodle in a lined 9x9 pan. Its quicker and easier.

No-Bake Nutella Oatmeal Cookies

All Recipes

Makes 24 cookies

• 2 c white sugar
• ½ c butter
• ½ c milk
• 4 T cocoa powder
• ½ c chocolate-hazelnut spread (such as Nutella®)
• 2 tsp vanilla extract
• 3 c quick-cooking oats

Combine sugar, butter, milk, and cocoa in a saucepan over medium heat until they are a smooth liquid. Bring to a rolling boil; continue to boil for at least 1 minute.

Remove from heat and stir in chocolate-hazelnut spread and vanilla extract until dissolved. Return the pot to the still-warm burner, or the lowest setting on gas stove, and add oats. Mix well.

Leave the pot on the warm burner while you drop cookies by heaping spoonfuls onto wax paper. Let set and serve.

Chewy Pumpkin Chocolate Chip Cookies (85 of 150)

Since it feels like fall outside I figured it's a good day to make what I consider a fall treat, pumpkin cookies. I was going to make these a couple of weeks ago for the girls weekend, but it was pointed out we'd have plenty of food, so I passed on making them. 

It's a standard cookie recipe. I was surprised there was only 1 egg yolk to the recipe, but the recipe writer knew what they were doing because these cookies are chewy and yummy.

Chewy Pumpkin Chocolate Chip Cookies

Recipe from Butter Your Biscuit

Makes 18 cookies

• 1/2 c unsalted butter, 1 stick (softened)
• 3/4 c white granulated sugar
• 1/2 c light brown sugar
• 1/3 c pumpkin puree
• 1 egg yolk
• 1 tsp pure vanilla extract
• 1 1/2 c all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp table salt
• 1/4 tsp pumpkin pie spice
• 1 1/4 c mini semi-sweet chocolate chips

Preheat the oven to 325 degrees and line a baking sheet with parchment paper.

Using a hand mixer, or fork, cream together butter, sugar, and brown sugar on low.

Add pumpkin, egg yolk, and vanilla and mix until combined.

Slowly stir in flour, baking soda, salt, and pumpkin pie spice.

Fold in 1 cup mini chocolate chips, save the remaining 1/4 cup to sprinkle a few on top of each dough ball.

Using a 2 tablespoon cookie scoop, create heaping 2 tablespoon cookie dough balls and place them 2” apart on the prepared pan.

Bake for 16-18 minutes or until the edges start to brown.

Remove from the oven and let cool on the baking sheet for 15 minutes before moving to a cooling rack.

Immediately after removing it from the oven spread chocolate chips with a toothpick is desired.

S'mores Cookies (Recipe 150 of 150)

Tomorrow is the December Sunday dinner. As is tradition, we are having a cookie exchange. I like to make a new cookie, and a cookie that is a little different. Enter S'more Cookies!

This is a fun cookie to make. It really is very simple. They smell amazing while they are cooking. I haven't tasted one yet because, well, there's only 12 for tomorrow's dinner. Though I suppose I should taste one just in case they're gross. Unlikely, but it seems like the right thing to do. 

Hold on.

Phew. Ok. They're DELICIOUS! The toasted marshmallows on the top really is what makes this cookie. So good. 

The only thing I did different is I didn't bother buying large marshmallows for the top. I figured the small ones would work just fine as well, and they did. When you put them in under the broiler DO NOT WALK AWAY. They go quick.

I just reread the recipe and realized I didn't put the honey in! They still taste great, but honeyless.

S'mores Cookies

Recipe from Pioneer Woman

Makes 12 large cookies

• 1 c salted butter, melted
• 1 c sugar
• 1/2 c honey
• 1 T vanilla extract
• 1 large egg, beaten
• 2 1/2 c all-purpose flour
• 1/2 c graham crumbs
• 1 T kosher salt (yes one tablespoon)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 c milk chocolate chips
• 1 c mini marshmallows
• 2 milk chocolate bars
• 6 large marshmallows, halved

Mix the butter, sugar, honey, vanilla and egg in a large bowl. In a separate bowl, combine the flour, graham crumbs, salt, baking powder and baking soda. Add the dry mix to the wet mix and combine thoroughly using a spatula. Fold in the milk chocolate chips and mini marshmallows.

Using a 1/3-cup scoop, roll the mixture into 12 large balls. Place onto 2 parchment paper-lined sheet pans, spacing them evenly, and push a square of the milk chocolate bar into the top of each. Chill for 30 minutes.

Preheat the oven to 350 degrees F. Bake for 12 minutes, rotating the pans halfway through. Remove the cookies and switch the oven to broil, letting it preheat for a couple minutes.

Add a halved marshmallow, cut side down, to the top of each cookie. Return to the oven and broil for 1 to 2 minutes to toast the marshmallow toppings. Remove and let cool slightly before enjoying.

Hot Chocolate Cookies (Recipe 158 of 125)

Last night was the annual Cookie Exchange Sunday Dinner. As is usually the case, we had more than enough treats. Everyone always brings such great options. 

I wanted to do a new, different recipe and I found this one from The Pioneer Woman. 

These were super delicious. A little too sweet for me with the marshmallow on top. Without the marshmallow they were almost perfect.

These cookies take a little bit of effort and watching when you put the marshmallows on, but other than that a pretty regular cookie recipe. 

Pro tip: I bought the Baker's bar of unsweetened chocolate. I didn't read the box and made the assumption that it was 6 oz of chocolate. Those boxes are only 4 oz. Missing the two oz didn't really make much of a difference, but just a warning to know your recipe before you buy.

Hot Chocolate Cookies

Recipe from the Pioneer Woman

Makes 4 dozen (though I got 5 dozen out of this recipe)

6 oz. bittersweet chocolate, chopped

2 1/4 c all-purpose flour

3 envelopes hot cocoa mix without marshmallows (about 1.38 ounces each)

1 tsp instant espresso powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp kosher salt

2 sticks salted butter, at room temperature

1 3/4 c sugar

2 large eggs

2 tsp vanilla extract

1 1/2 c white chocolate chips

24 marshmallows, halved crosswise with kitchen shears

Put the chopped chocolate in a heatproof bowl and set over a saucepan filled with a few inches of simmering water over low heat. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly.

Combine the flour, hot cocoa mix, espresso powder, baking powder, baking soda and salt in a medium bowl and whisk to get rid of any lumps.

Combine the butter and sugar in a large bowl and beat with a mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the eggs, one at a time, and beat until combined. Beat in the vanilla. With the mixer on low speed, gradually add the melted chocolate. Increase the speed to medium high and beat until smooth and light, about 1 minute. With the mixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Stir in the white chocolate chips. Cover the dough and refrigerate until it just begins to firm up, about 30 minutes.

Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Scoop the dough into balls (about 1 tablespoon each) and place on the baking sheets, about 2 inches apart. Bake until the edges just begin to set, 9 to 10 minutes.

Remove from the oven and place a marshmallow half on the center of each cookie, cut-side down. Continue baking until the edges of the cookies are set and the marshmallows are stuck on, 2 to 3 minutes more. Let cool 5 minutes on the pans; remove to racks to cool completely.

Chocolate Chip Oatmeal Cookies (Recipe 16 of 125)

One of the goals inside a goal this year is cooking at least 12 recipes from The Gray Tin Box. I'm
calling it the Gray Tin Box Project... clever huh?

The "tin box" is Mom's recipe box. It's full of recipes from friends and family over the years. Some are the craziest recipes - pulled directly out of the 70's. Some recipes aren't complete and you have to kinda guess. And some are family favorites that have been made a thousand times over the years. 

This month my Aunt Imy's Chocolate chip Oatmeal Cookies was selected as the Gray Tin Box recipe.

I didn't know my Aunt Imy very well(She was the wife of one of my mom's brothers) . I was a kid and they lived in Alaska. When we did see them I have fond memories of the fun we had as a family. Watching the siblings get together and laugh and joke was one of my favorite things.

This recipe appears to make a LOT of cookies. I mean 6 cups of oats? I chose to not use shortening, but butter instead. I almost made them with shortening to be legit in following the recipe, but I was reminded how gross cookies with shortening are. How flavorless. So butter it is. 

I also misread it, or forgot, to mix the milk and the flour alternately. I added the milk after all the flour was added. It didn't really make a difference. 

And last, but not least, I forgot the vanilla. I had the bottle out. I had the lid off, and completely forgot it. Also don't think it made a huge difference. The cookies still tasted fine. 

Here's the recipe with my "misses" or my added knowledge on how to bake.

Chocolate Chip Oatmeal Cookies
Recipe from Aunt Imy (Spaid)

• 1 1/2 c shortening (or butter), at room temperature
• 1 c brown sugar
• 1 c sugar
• 4 eggs
• 2 c + 4T flour (ahhh...didn't see the + 4 T when mixing. The dough was already pretty tacky still think the cookies were fine without the 4T)
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 c milk
• 1 tsp vanilla (forgot this)
• 1 c nuts (didn't add these)
• 6 c oats
• 3 c chocolate chips

Cream together shortening (or butter), brown sugar, and sugar. 

Add, one at a time, 4 eggs. Sift together the flour, baking powder and salt. Add to creamed mixture alternately with 2/3 c milk. 

Stir in vanilla.

Stir in nuts, oatmeal. Then add the chocolate chips.

Bake at 350 for X number of minutes. 

Jello Cheesecake Cookies

I don't have a sweet tooth, generally. And if I do have something sweet, I don't want it too sweet. These cookies fit that bill perfectly. 

The only sugar free Jello I could find was chocolate...which is great because I love chocolate. I was hoping for lemon because I had some lemon extract that would have worked with these. 

These aren't like your normal cookie making recipe - you know cream sugar and butter, add egg, add vanilla. It's close, but be sure to read the full recipe before you get started.

Jello Cheesecake Cookies

Recipe from Lowcarbediem.com

6 oz cream cheese

4 T unsalted butter, softened

8 drops liquid stevia (or equiv)

1 egg

1/2 tsp vanilla extract

1/4 tsp almond extract (optional)

1 pkg sugar‐free Jello, any flavor (4-serving size)

1/8 tsp sea salt

1/2 tsp baking powder

1 c almond flour (or half almond, half coconut flour)

Soften cream cheese and butter. Beat egg together with sweetener and extracts.

Mix in salt and one, 4-serving size packet of sugar‐free Jello (gelatin, pudding, custard, etc.)

Whisk baking powder into the almond flour. {JW Note: I used 1/2 coconut and 1/2 almond. It was a great combination.} 

Add this dry mix slowly to the wet mix a few tablespoons at a time. Blend well using a fork to form a slightly sticky dough.

Wrap dough and place into the fridge until firm, 30 minutes minimum, up to 12 hours.

Roll dough into one inch balls and place on a prepared baking sheet. Leave about one inch between each cookie.

Use a fork, your thumb or the bottom of a glass to flatten the cookies. These do not spread very much while baking.

Thin, flat cookies are crispier, bake more quickly, and burn easily. Watch those last few minutes!

Bake 6‐8 minutes at 325 F.

Remove from oven and allow to cool 3 minutes before moving to a cooling rack or equiv. Allow cookies to cool completely before serving or they will crumble.

Per Serving: 147 Calories; 

3g Protein; 

2g Carbohydrate; 

1g Dietary Fiber.

Keto Pumpkin Snickerdoodle Cookies

Weird fact #142 about me: I hate pumpkin pie. Blech. But I love pumpkin bread or pumpkin bars, or pumpkin cookies. It's a texture thing. 

I've had this recipe tagged for my "weekly" bake for a bit and just never made it. Today I made it. This house smells amazing, BTW.  

A couple of things, in traditional cookie baking you cream the butter and sugar together. I was unsure in this recipe if the erythritol was considered a "dry" ingredient. It's not listed the the wet list so I took a gamble and put it in with the dry. I have how I might change this up in the baking notes below. 

Turns out, if you read the blog this came from, it explains how it should be put together.

Keto Pumpkin Snickerdoodle Cookies

Recipe from Ruled.me

Makes 12-15

The Cookies:

1 ½ c almond flour

½ tsp baking powder

¼ c erythritol

¼ c salted butter

½ c pumpkin puree

1 tsp vanilla extract

1 large egg

25 drops liquid stevia

The Topping:

1 tsp pumpkin pie spice

2 tsp erythritol

Pre-heat oven to 350F. 

Measure out dry ingredients and mix.

In a separate container, measure out the butter, pumpkin puree, vanilla, and liquid stevia. [JW note: I creamed this all together with the egg.]

Mix everything together well until a pasty dough is formed. Roll the dough into small balls and set on a cookie sheet covered with a silpat. About 15 cookies in total.

Press the balls flat with your hand (or the bottom side of a jar) and bake for 12-13 minutes.

While the cookies are cooking, run 2 tsp. erythritol and 1 tsp. pumpkin pie spice through a spice grinder.

Once the cookies are done, sprinkle with the topping and let cool completely.

JW Notes: I would cream the erythritol and butter together before adding the pumpkin puree, egg, vanilla and stevia.

Lime Melt Aways

I haven't made these cookies for a long time. I found the recipe in my list and realized they aren't on my blog. 

These are super refreshing little cookies. They are a shortbread type with a lime flavor...so good. 

Lime Melt Aways

Recipe from Martha Stewart

Makes about 3 dozen

3/4 c (1 1/2 sticks) unsalted butter, room temperature

1 c confectioners' sugar

Finely grated zest of 2 limes

2 T fresh lime juice

1 T pure vanilla extract

1 3/4 c plus 2 tablespoons all-purpose flour

2 T cornstarch

1/4 tsp coarse salt

Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

Salted Chocolate Cookies

I am not a sweet person...as in I don't crave sweets. Though recently I've felt the need to bake. Which is at complete odds with my lack of cravings for sweets. 

These are tasty - the salt adds such a nice balance to the sweet.

I didn't make them as big as the recipe so I ended up with 18, not 12.

Salted Chocolate Cookies

Recipe from Allrecipes.com

Makes 12

nonstick cooking spray

1 c all-purpose flour

Photo from AllRecipes.com

¼ c unsweetened cocoa powder

1 tsp baking powder

½ tsp sea salt

½ c butter, cut into chunks

¾ c semisweet chocolate chips

⅔ c brown sugar

½ c white sugar

2 eggs

1 tsp vanilla extract

1 T sea salt, or as needed

Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper and spray with cooking spray.

Combine flour, cocoa powder, baking powder and 1/2 teaspoon sea salt in a bowl.

Place butter in a saucepan over low heat and cook until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat.

Combine brown sugar, white sugar, eggs, and vanilla extract in a bowl and beat with an electric mixer until creamy. Pour a small amount of the chocolate mixture into the egg mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly so the eggs don't curdle. Fold in the flour mixture until just combined. Do not overmix.

Drop 6 large scoops of batter about 2 inches apart onto each of the prepared baking sheets.

Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger, and the tops are crinkled and puffed, 12 to 14 minutes. Immediately sprinkle with sea salt.

Place baking sheets on a wire rack and cool for 18 to 20 minutes. Remove cookies with a spatula onto serving platter.

Chocolate-Glazed Pumpkin Cookies

MMM Pumpkin...

I am no fan of pumpkin pie...but love pumpkin bread and these cookies. I've made then several times and they scream FALL.

Chocolate-Glazed Pumpkin Cookies
Recipe from Martha Stewart
Yields 3.5 dozen

2 c all-purpose flour, (spooned and leveled)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp pumpkin-pie spice
1/4 tsp salt
1/2 c (1 stick) unsalted butter, room temperature
1 c sugar
1 large egg
1 can (15 ounces) pure pumpkin puree
4 ounces semisweet chocolate, chopped

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.

Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).

Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.

When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

Chocolate Covered S'mores

Oh s'mores...how I love thee. 

I suppose I could start every blog with "how I love thee" since most recipes I actually hate never make it this far.

Back to s'mores. These I made for Sunday dinner a lifetime ago. They were a big hit. I might have to bring them out again soon. Not low carb, but oh so delicious.

Chocolate Covered S'mores
Recipe From Pioneer Woman
Serves: 8

16 whole Graham Cracker Squares (two Single Rectangular Pieces Still Stuck Together)
1 container (7 Ounce) Marshmallow Creme
1 whole Package Chocolate Almond Barn Or Other Melting Chocolate
Chopped Nuts, Sprinkles, Etc.

Other items to add between the marshmallow cream...reeses peanut butter cups.

Scoop a heaping tablespoon of marshmallow cream onto 8 crackers. Top with the other 8 crackers, pressing gently. Immediately put the sandwiches in the freezer---within a minute of putting the second cracker on top. Freeze for a minimum of 30 minutes to set the marshmallow creme as much as possible.

Meanwhile, melt the chocolate in a glass bowl, then set aside to cool, stirring occasionally to keep the chocolate melted. When the chocolate is room temperature, remove the sandwiches from the freezer. One by one, dip the sandwiches in chocolate, allowing excess to drip off. Work quickly, then add on whatever sprinkles you'd like to use. Immediately put the sandwiches back into the freezer to set the chocolate and keep the marshmallow from rebelling and oozing out.

Freeze for at least 30 minutes, then you can store the s'mores at room temperature or in the fridge until you're ready to serve!