Cookie Recipes « Clean & Delicious

Pumpkin Oatmeal Chocolate Chip Cookies

Dani Spies — Sat, 10 Sep 2022 18:06:15 +0000

Delicious Pumpkin Oatmeal Chocolate Chip Cookies are healthy, nutritious, and easy to make. They’re filled with rolled oatmeal, cozy pumpkin pie flavor, crunchy pecans, and plenty of chocolate chips. These pumpkin oatmeal power cookies are naturally gluten-free and dairy free, and are sure to become your favorite fall sweet treat.

If you love that cozy pumpkin pie flavor, these pumpkin oatmeal chocolate chip cookies will be the perfect healthy cookie recipe to make and enjoy during the fall. They are made with nutrient-rich ingredients like oat flour, oatmeal, pumpkin puree, coconut sugar, and coconut oil. Soft, fluffy, and full of flavor!

Why you’ll love this recipe

Full of fall flavors: These pumpkin spice cookies will give you all the fall feels. Full of cozy flavors coupled with pecans and chocolate chips for an incredibly delicious pumpkin cookie recipe.
Healthy and nutritious: Traditional oatmeal cookies are made with refined sugar, refined flour, and plenty of butter, but these healthier cookies have no butter and are sweetened with just a bit of coconut sugar. They include plenty of fiber from the oats, healthy fats from the coconut oil, and extra nutrients from the pumpkin puree, shredded coconut, and pecans. Plus, they are gluten and dairy-free.
Easy and delicious: It will take you less than 30 minutes to bake up these pumpkin oatmeal cookies. And they are so delicious it will be hard to stop at just one!

Ingredients needed

Not only are these healthy pumpkin chocolate chip cookies super tasty, but they’re also made with simple ingredients you probably already have in your kitchen. Here’s what you need:

Oat flour is a nutrient-dense flour that can be swapped 1-for-1 with wheat flour. You can buy it at the grocery store or make oat flour from scratch in just one minute. It’s healthier than all-purpose flour because it’s higher in protein, lower in carbohydrates, and more soluble in fiber.
Rolled oats: For that delicious, chewy texture. Be sure to use certified gluten-free oats if needed.
Cozy spices: A combination of pumpkin pie spice and cinnamon gives these cookies that classic pumpkin pie flavor.
Baking soda & salt: To ensure that these cookies bake up properly.
Coconut oil: You’ll need a bit of melted coconut oil to add moisture to the cookies.
Canned pumpkin: Use 100% pure canned pumpkin puree for these cookies. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar. You can use the rest of the pumpkin and make pumpkin energy bites!
Egg whites: Adds a boost of protein while helping to bind the ingredients together.
Vanilla extract: Major flavor booster!
Coconut sugar: For the perfect amount of natural sweetness.
Add-ins: A mix of unsweetened shredded coconut, chocolate chips and chopped pecans are added for tons of extra flavor and texture. Feel free to use dairy free chocolate chips and to keep this recipe refined sugar free, use Lily’s brand chocolate chips.

How to make this recipe

Making these cookies is super simple! Grab a cookie sheet, line it with parchment paper, and you are ready to bake. For full, printable instructions, reference the recipe card at the bottom of the post. Here’s the simple process:

Preheat oven: First, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
Combine dry ingredients: To a large bowl, add oat flour, oats, cinnamon, pumpkin pie spice, baking soda, and salt; whisk to combine.
Stir together wet ingredients: Next, in a separate medium bowl, stir together the coconut oil, pumpkin puree, egg whites, vanilla and coconut sugar.
Mix all ingredients: Pour the liquid ingredients into the dry ingredients and mix until well incorporated. Add in the coconut, chocolate chips and pecans and stir until combined.
Form the cookies: Scoop one heaping tablespoon of dough and shape it into a cookie. Place on the prepared baking sheet and continue until you have 12 cookies.
Bake: Place in the oven and bake for 15 minutes or until fragrant, lightly browned, and set through. Cool and enjoy.

Recipe notes & tips

Need another pumpkin recipe for using up the rest of the can of pumpkin puree? Try my delicious pumpkin oatmeal muffins recipe! You won’t regret it!
These cookies don’t spread much in the oven, so it’s best to gently flatten out the cookie dough balls (just a bit) with your hand or the back of a spoon before baking.
Allow the cookies to cool on a cooling rack for a while. They are certainly delicious straight from the oven, however, their chewiness and flavor do intensify over time.
This pumpkin cookie recipe can easily be doubled by doubling each ingredient.
The add-ins are optional. If you’re not a fan of coconut or nuts, feel free to omit those ingredients.

Storing & freezing

To store: These cookies are best kept in an airtight container in the fridge for about 5 days.
Freezing cookies: Make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 3 months. Once ready to eat, simply thaw out at room temperature and enjoy!

More pumpkin recipes:

Looking for more delicious pumpkin recipes? Give these favorites a try!

If you make this recipe, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Pumpkin Oatmeal Chocolate Chip Cookies

Delicious Pumpkin Oatmeal Chocolate Chip Cookies are healthy, nutritious and easy to make. They're filled with whole grains, cozy pumpkin pie flavor, crunchy pecans and plenty of chocolate chips.

Course cookies, DESSERT

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 174kcal

Author Dani Spies

Ingredients

1 cup oat flour
1/4 cup rolled oats
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup melted coconut oil
1/2 cup pumpkin puree
1 egg
1 tsp vanilla extract
1/2 cup coconut sugar
1/3 cup unsweeetend shredded coconut
1/3 cup chocolate chips
1/3 cup pecans chopped

Instructions

Preheat the oven to 350 F. Line a rimmed baking sheet with parchemnt paper or silicone mat. Stir together the oat flour, oats, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl until combined.
Whisk together the coconut oil, pumpkin puree, egg, vanilla and coconut sugar in a medium bowl.
Pour the liquid ingredients into the dry ingredients and mix until well incorporated. Add in the coconut, chocolate chips and pecans and stir until combined.
Scoop one heaping tablespoon of dough and shape it into a cookie. Place on the prepared baking sheet and continue until you have 12 cookies.
Bake for 15 minutes or until fragrant, lightly browned, and set through. Cool and enjoy.

Video

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Notes

Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition

The post Pumpkin Oatmeal Chocolate Chip Cookies appeared first on Clean & Delicious.

4-Ingredient Peanut Butter Oatmeal Cookies

Dani Spies — Fri, 29 Oct 2021 14:29:13 +0000

Peanut butter oatmeal cookies made with just 4 ingredients and one bowl. All you need is oatmeal, peanut butter, bananas, and chocolate chips! These cookies are moist, chewy, naturally gluten-free, and easily made vegan. They are great as a grab-n-go breakfast, after-school treat, or sweet treat in the morning or afternoon.

If you know me, you know that I’m all about healthy cookies and fully support the idea that cookies can be a nutritious option for breakfast when you’re short on time. This recipe was inspired by my 3-Ingredient Banana Oatmeal Cookies! They were such a big hit, that I decided to do a version with peanut butter (I just love the combination of oatmeal and peanut butter – I even have an oatmeal breakfast smoothie with peanut butter to prove it, lol!).

Like our no-bake oatmeal energy balls, these cookies are free of processed sugar and flour, gluten-free, portable, and perfect as a pre or post-workout snack.

They were also a major hit with my family (which always makes me happy)! They’re super easy to make, only require 4 ingredients, one bowl and they are the perfect snacks to have on hand when you’re craving something sweet. The flavor combination of bananas, peanut butter, and chocolate is classic and one of my favorites. Even your kiddos will love these!

Ingredients Needed:

There’s a good chance you have everything you need for this easy recipe! Here’s the lineup:

Bananas – Use super ripe bananas to naturally sweeten and add moisture to these cookies.
Peanut butter – Adds delicious flavor and healthy fats. Feel free to use almond butter or sunflower seed butter (or any nut butter you have on hand). You can even use homemade peanut butter!
Oats – For these cookies, you need regular old-fashioned rolled oats. If you want to keep them gluten-free, I suggest using certified gluten-free rolled oats.
Chocolate chips – I like to use semi-sweet morsels in these cookies, but feel free to use your favorite baking chips. Use dairy-free baking chips, like these to keep this recipe dairy-free and vegan.

How to Make Peanut Butter Oatmeal Cookies

Making this peanut butter oatmeal cookies recipe couldn’t be easier! Here’s a quick rundown of the process, but for full, printable instructions, reference the recipe card at the bottom of the post.

Prep – Go ahead and grab all of the ingredients and required tools. Preheat the oven and line a baking pan with parchment paper or a Silpat mat.
Combine ingredients – Mash bananas in a medium bowl using the back of a fork until you have a banana puree. Add the peanut butter and stir the banana/peanut butter mixture. Stir in the oats and mix everything together. Now, fold in the chocolate chips.
Scoop dough – Scoop 1 tablespoon of dough into your palms and shape into a cookie. Place on baking sheet and repeat with all of the batter.
Bake – Place cookie sheet pan into the oven and bake cookies for about 10 minutes and until set. Cool and enjoy!

Tip – The cookies don’t spread when baking, so you’ll need to form them into a cookie before baking.

Customize Your Cookies

These peanut butter oatmeal cookies are healthy, kid-friendly, and totally customizable. Here are a few ideas for making them your own:

Chocolate chips – You can use mini or regular baking chips. You can also experiment with semi-sweet, milk or dark chocolate chips.
Nuts – Try adding chopped pecans, almonds or walnuts for extra texture and crunch.
Dried fruit – You could swap the chocolate chips for raisins, craisins or any other dried fruit.
Shredded coconut – If you’re a coconut fan, adding in some unsweetened shredded coconut would be a tasty option.

What makes these peanut butter oatmeal cookies healthy?

These cookies contain high-fiber, whole grain oats for a hearty treat with no flour. If you use gluten-free oats, the cookies are naturally gluten-free.
There’s no butter or eggs needed to make them, so they’re vegan and dairy-free just be sure to buy vegan chocolate chips).
No need to add oil – the peanut butter keeps these cookies moist with natural oils and healthy fats.
They’re naturally sweetened with just ripe bananas. The riper and more brown-speckled the bananas, the sweeter and more delicious your cookies will turn out.

Storage Tips

Storage – Keep cookies stored in an airtight container in the refrigerator for up to five days.
Freezing Instructions – Cookies can be frozen for up to 3 months, then thawed overnight in the refrigerator before enjoying.

More Healthier Cookie Recipes

If you make these delicious peanut butter oatmeal cookies, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Peanut Butter Oatmeal Cookies

Peanut butter oatmeal cookies made with just 4 ingredients and one bowl! These cookies are moist, chewy and nutritious. The perfect treat for kids and adults!

Course cookies, DESSERT, snack

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 106kcal

Author Dani Spies

Ingredients

2 large brown bananas or 3 small 14-16 ounces
1/2 cup all natural creamy peanut butter
2 cups rolled oats 160 grams
1/3 cup chocolate chips

Instructions

Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper or a silpat mat and set aside. Mash bananas in a medium bowl using the back of a fork. Break them up until they are like a banana puree.
Add in the peanut butter and stir until well combined.
Stir in the oats and mix until everything is incorporated and then gently fold in the chocolate chips.
Scoop 1 tablespoon of dough into your palms and shape into a cookie. Place on baking sheet and repeat. Note: the cookies don’t spread when baking, so you want to shape them into a cookie now.
Bake for 10 minutes or until lightly browned and set though. Repeat with extra batter, cool and enjoy!

Video

Notes

Storage: Keep cookies stored in an airtight container in the refrigerator for up to five days.
Freezing Instructions: Cookies can be frozen up to 3 months, then thawed overnight in the refrigerator before enjoying.

Nutrition

The post 4-Ingredient Peanut Butter Oatmeal Cookies appeared first on Clean & Delicious.

Chocolate Peppermint Cookies

Dani Spies — Fri, 18 Dec 2020 19:38:26 +0000

Chocolate Peppermint Cookies are chewy chocolate cookies loaded with white chocolate chips and crushed peppermint candies and infused with the most delicious peppermint flavor. Super easy to make and perfect for your holiday cookie tray!

Kick off your holiday baking with homemade chocolate peppermint cookies! If you’re like me and love that classic holiday flavor combo of chocolate and peppermint, you’re going to adore these tasty cookies.

This chocolate peppermint cookie recipe yields the most delicious, soft, chewy, flavorful holiday cookies. These are perfect with a cup of coffee for an afternoon treat and make the best Christmas cookies for sharing!

Ingredients

These grain free chocolate peppermint cookies are made with simple ingredients that are easy to find. Here’s what you’ll need to make them:

Almond butter – The base of our cookie. Feel free to swap in any nut butter you have on hand. If you’ll be serving to someone with a nut allergy, you can even use sunflower seed butter.
Sugar – I like to use turbinado sugar in these cookies. Tubinado sugar is less processed and refined than regular granulated sugar. You can also use monk fruit for less sugar.
Cacoa powder – Similar to cocoa powder, but less processed and more nutritional benefit. You can sub with cocoa powder, if that’s what you have available.
Baking soda – Used for proper baking.
Eggs – Two eggs will add structure, stability, and richness.
Peppermint extract – Just a tiny bit will give these cookies the flavor of Christmas!
White chocolate chips – The perfect pairing with peppermint! Feel free to use stevia-sweetened white chocolate chips.
Peppermint candies – For more delicious peppermint flavor and a nice crunch!

How to make chocolate peppermint cookies

This chewy chocolate peppermint cookie recipe is simple, straightforward and will be your new go-to! Just follow these easy steps…

Preheat oven and prep baking sheets. Set your oven to 350ºF and line a rimmed baking sheet with a silicone mat or parchment paper.
Mix ingredients. In a large bowl, stir together the almond butter, sugar, cacoa powder, baking soda, eggs and peppermint extract.
Add white chocolate chips. Stir in the white chocolate chips until they are evenly combined.
Scoop dough and bake. Use a large spoon or cookie scoop to scoop out about 1 tablespoon of dough per cookie. Drop the dough on the cookie sheet, gently flatten the cookie and sprinkle the tops with crushed peppermint. Bake for about 12 minutes, cool and enjoy!

Tips

When baking cookies, it’s best to line your pan with either parchment paper or a silicone baking mat. Greasing the baking sheet creates an overly greasy foundation, which can cause the cookies to spread too much. Silicone baking mats will grip onto the bottom of the cookies to prevent spreading and promote even browning.
Remember to flatten the cookie dough after placing it on your cookie sheet. Because these are grain & gluten free cookies, they won’t spread as much as regular ones.
Fresh baking soda. Be sure that your baking soda is fresh! It loses potency over time. When I open a new can, I always write the date on the lid with a sharpie. Discard the opened can after 6 months.

Storage and freezing

Freezing cookie dough. You can freeze chocolate peppermint cookie dough! I love having cookie dough already mixed up, so I can bake a special treat whenever the craving hits. Wrap all of the dough in plastic wrap and then place it in a freezer-safe bag. It will keep for 3 months. When you’re ready to bake, thaw in the refrigerator overnight or at room temperature for an hour or two.
Make ahead cookie dough. If you are wanting to prep just several days ahead, you can keep cookie dough in an airtight container in the refrigerator for up to 4 days. When you’re ready to bake, allow dough to set out for about 20 minutes and until it is soft enough that you can easily scoop it.
Freezing baked cookies. You can store cookies in a freezer-safe container or baggie and freeze them for up to 3 months.
Storing baked cookies. Baked cookies will keep, at room temperature, in an airtight container or zip-top baggie for about 1 week, but I can’t imagine them lasting that long!

In my opinion, no holiday celebration is complete without chocolate peppermint cookies! You won’t believe how good these taste and how easy they are to make. I’ve been told time and time again that this is someone’s new favorite cookie!

Looking for more delicious cookie recipes?

If you make these chocolate peppermint cookies, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Chocolate Peppermint Cookies

A chewy chocolate cookie sprinkled with white chocolate chips and crushed peppermint candies. Perfect for holiday gifting and super easy to make.

Course cookies, DESSERT

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 139kcal

Author Dani Spies

Ingredients

1 cup almond butter
3/4 cup turbinado sugar
1/2 cup cacao powder
1 teaspoon baking soda
2 eggs
1/8th teaspoon peppermint extract
1/3 cup white chocolate chips
5 peppermint candies

Instructions

Pre-heat oven to 350ºF and line a rimmed baking sheet with a silicone mat or parchment paper.
In a large bowl, combine almond butter, sugar, cacao powder, baking soda, eggs, and peppermint extract. Mix until all of the ingredients are well incorporated.
Gently stir in the white chocolate chips.
Scoop a tablespoon of cookie dough and drop onto a rimmed baking sheet that is lined with a silicone mat or parchment paper. Gently flatten the cookie out a bit and then sprinkle with the crushed peppermint candies.
Bake for 12 minutes, cool and enjoy!

Video

Notes

No almond butter? No problem! Swap in any nut butter you have on hand, they all work!
Allergic to nuts? Swap in sunflower seed butter.
Looking for less sugar? Swap in some monk fruit for the turbinado sugar and swap in stevia-sweetened white chocolate chips.

Nutrition

The post Chocolate Peppermint Cookies appeared first on Clean & Delicious.

4-Ingredient Samoas

Dani Spies — Fri, 25 Sep 2020 15:42:01 +0000

These 4-ingredient Samoas cookies put a healthy spin on the traditional Girl Scout cookie. Made with just four ingredients; bananas, coconut, chocolate and coconut oil, these cookies are easy to make and even better than the original.

I love simple baking recipes just like this! You know, the ones that call for just one bowl and require zero precision.

Remember my 3-ingredient banana oatmeal cookies? These 4-ingredient Samoas cookies are very similar, except instead of oats I stirred in shredded coconut and then finished each cookie with a hearty drizzle of chocolate over the top.

So simple and so delicious. Just they way we like em’ around here!

How To Make Healthy Samoas Cookies?

Grab your mixing bowl and a spatula, because that’s all you’ll need to whip up these banana and coconut cookies (aka Samoas). I promise, this healthy cookie recipe is as easy as it gets.

Mash two ripe bananas in a large bowl.
Stir in shredded coconut and mix until well combined.
Form twelve cookie-shaped discs and place on a rimmed baking sheet that has been lined with parchment paper.
Make a hole in the center of each cookie using the back of a spoon (or your finger!)
Bake at 350ºF for 25 minutes or until golden brown.
Melt chocolate chips and stir in coconut oil.
Drizzle chocolate over the cookies.
Pop the cookies in the fridge so the chocolate can set up. Eat and enjoy!

Once the cookies are done, I like to keep them stored in the fridge or the freezer. They are delicious eaten cold or frozen.

If you leave them at room temperature, the chocolate will soften and things can get a bit messy.

Like this recipe? Here are some other easy cookie recipes:

If you make these 4-ingredient Samoas cookies be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community.

4-Ingredient Samoas Cookies

These simple and delicious banana oatmeal cookies use just four ingredinets and taste like a Samoa! Make a double batch and store them in the freezer for an easy and healthy, grab-n-go snack.

Course baked goodies, cookies

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings cookies

Calories 133kcal

Author Dani Spies

Ingredients

2 ripe bananas (7-8 ounces each)
2 cups shredded coconut
1/2 cup chocolate chips*
1 teaspoon coconut oil

Instructions

Pre-heat oven to 350ºF. Line a rimmed baking sheet with parchemnt paper or a silpat mat.
In a large bowl, mash browned bananas with the back of a fork until they are broklendown.
Stir in shredded coconut and mix until well combined.
Form small cookie shaped discs, using your hands, and place on prepared baking sheet. Repeat until you have made twelve cookies.
Use the back of a spoon or your finger to create a small hole in the center of each cookie.
Bake for 25 minutes or until the cookies are lightly golden and set through.
Melt chocolate chip in the microwave or over a double boiler. Stir in coconut oil.
Once the cookies have cooled, drizzle chocolate over the top of each cookie.
Pop in the fridge for one hour to allow the chocolate to set up. Enjoy!

Video

Notes

*Be sure to buy vegan chocolate chips to keep this recipe 100% plant-based. I like these.

**If you want to add a bit more flavor, stir in 1 teaspoon of vanilla extract and a pinch of salt when adding in the coconut.

***To create more depth of flavor, toast the shredded coconut in a dry pan until golden brown. Cool completely before adding to the bananas.

Nutrition

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Chocolate Chip Oatmeal Pulp Cookies

Dani Spies — Fri, 24 Jan 2020 18:01:14 +0000

Chocolate chip oatmeal pulp cookies are the delicious result of making homemade oat milk. These gluten-free cookies are easy to make and super satisfying. I love baking them up any time I make oat milk from scratch.

Have you ever attempted making homemade oat milk (hint: it’s super easy to do) and then found yourself not knowing to what to do with the leftover oatmeal pulp?

Well wonder no more, because it makes a delicious addition to my go-to, gluten-free chocolate chip cookie recipe. So no more throwing your oat pulp in the garbage! Now you get to make milk AND cookies. Let me show you how.

What Is Oatmeal Pulp?

If you have no idea what the heck oatmeal pulp is, I can assure you that you’re not alone. Simply, it is the little tiny bits of oatmeal that get strained out when making homemade oat milk.

Think of it as the fiber that is left behind and doesn’t fit through the nut bag or fine mesh strainer. When making a batch of homemade oat milk, I usually end up with about 1/3 cup of oat pulp, and so I add it to these cookies instead of throwing it away (it’s truly a brilliant solution and a total win-win).

How To Make Chocolate Chip Oatmeal Pulp Cookies

Full disclosure, I kind of cheated. Instead of creating a brand new cookie recipe and hitting the recipe-testing lab, I took my tried and true, gluten-free chocolate chip cookie recipe and simply added the oat pulp to the batter.

The results? A super moist and delicious cookie that dare I say, may be better than the original (or at the very least, just as good!).

What I love most about this recipe is that’s it’s a dump and stir. All the ingredients go into one bowl, I mix them together and the batter is ready to roll.

Here’s all you need; almond butter, oatmeal pulp, monk fruit (or your preferred granulated sweetener), and egg, vanilla, baking soda, salt and chocolate chips! So easy peasy.

Variations

Sweetening options: As previously mentioned, you can use coconut or turbinado sugar instead of monk fruit. It is a 1:1 swap out, so it’s an easy change if desired.
Chocolate chips: You can use any type of chocolate chip you like for this recipe. I really enjoy combining milk and dark chocolate chips for these cookies, but literally any and all of them could work.
Other add-ins: Stir in dried cranberries, cranberries, shredded coconut or chopped nuts. Really any cookie stir in you like can work in this recipe. The options are endless!

More Cookie Recipes To Enjoy:

I’d love to know if you try this (or any) recipe! Tag @clean_and_delicious on Instagram to let me know and be sure to subscribe to our mailing list to receive more healthy, delicious recipes straight to your inbox.

Chocolate Chip Oatmeal Pulp Cookies

These delicious, easy to make cookies come together by using leftover oatmeal pulp from home made oat milk.

Course cookies, gluten free

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 98kcal

Author Dani Spies

Ingredients

1 cup almond butter, all natural, creamy + unsalted
3/4 cup monk fruit, or preferred granulated sweetener
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon kosher salt
1/3 cup oat pulp, leftover from oat milk
3/4 cup chocolate chips

US Customary – Metric

Instructions

Pre-heat oven to 350F + line a rimed baking sheet with parchment paper or a silpat mat.
Start with a new jar of room temperature almond butter (or make your own). Be sure to stir any oil that pools at the top back into the almond butter. You want the almond butter to be smooth, creamy and almost pourable.
In a large bowl, combine almond butter, monk fruit, egg, oat pulp, vanilla, baking soda and salt. Stir everything together until you have nice thick cookie dough.
Add in chocolate chips and gently stir so they are evenly distributed throughout the batter.
Scoop up about a tablespoon of the batter and drop it on a prepared baking sheet. Repeat until you have used all the dough. You will need to work in batches or use two baking sheets.
Bake for 12 minutes or until golden brown on top. Cool completely before removing from the baking sheet. They are very delicate when hot, so this is an important step. Enjoy!

Video

Notes

*Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can use coconut sugar or really any granulated sugar in its place. Coconut sugar and turbinado sugar are two of my favorites.

Nutrition

The post Chocolate Chip Oatmeal Pulp Cookies appeared first on Clean & Delicious.

Flourless Double Chocolate Cookies with Almond Butter

Dani Spies — Wed, 18 Dec 2019 15:55:51 +0000

Rich, fudgy, and made without flour, these homemade double chocolate cookies come together quickly in one bowl. They are made with cacao powder, chocolate chips, coconut sugar, and almond butter and take just 20 minutes to make.

Continue Reading: Flourless Double Chocolate Cookies with Almond Butter

The post Flourless Double Chocolate Cookies with Almond Butter appeared first on Clean & Delicious.

Oatmeal Raisin Cookies

Dani Spies — Fri, 06 Dec 2019 13:00:56 +0000

These oatmeal raisin cookies are quick and easy to make in one bowl! Filled with sweet raisins, wholesome oats and plenty of cinnamon spice, these delicious vegan cookies are hearty, healthy, and satisfying. It doesn’t get much better than an irresistible old fashioned oatmeal raisin cookie!

Continue Reading: Oatmeal Raisin Cookies

The post Oatmeal Raisin Cookies appeared first on Clean & Delicious.

Gluten-Free Chocolate Chip Cookies

Dani Spies — Fri, 24 May 2019 14:22:06 +0000

Gluten-free chocolate chip cookies are about to become your new go-to cookie recipe. They are 100% grain and flour-free and can easily be made dairy-free and vegan.

Crispy on the outside and gooey on the inside, they are everything you want in a chocolate chip cookie, and could not be any easier to make. This, my friend, is about as healthy as a chocolate chip cookie gets.

Best gluten-free chocolate chip cookies

Some of you may remember these cookies. They have been my go-to chocolate chip cookie recipe for years. Anytime I make these cookies, at least one person asks me for the recipe.

This is very understandable because they really are that delicious! Grab a pen and paper (or just hit the print button!) and prepare to make the best gluten-free chocolate chip cookie recipe you’ve ever had.

Ingredients in gluten-free chocolate chip cookies

The key to making a gluten and grain-free chocolate chip cookie is almond butter. One cup of all-natural almond butter creates the base for this cookie recipe and here’s everything else you’ll need to make these flourless cookies:

Almond butter – No flour or flour substitutes needed, just one cup of almond butter is the base of this cookie recipe.
Turbinado sugar – Sometimes called sugar in the raw, the granules in turbinado sugar are larger than most sugar varieties and add a nice texture to the cookies. This sugar also has a delicious light caramel flavor.
Egg – You’ll just need one egg in this cookie recipe. Organic, pastured eggs are best. To make this recipe vegan, see tips below.
Vanilla extract – Do NOT forget the vanilla. And use pure vanilla extract, not imitation. It’s worth it!
Baking soda + kosher salt – to help these cookies bake up properly.
Chocolate chips – I typically use standard-sized semisweet chocolate chips, but feel free to use chunks or mini semisweet chips. I think dark chocolate or a combination of dark chocolate and semisweet chocolate would also be wonderful. To keep this recipe dairy free, be sure to use a dairy-free chocolate chip.

Ingredient substitutions

Nut butter – If you don’t have almond butter in your kitchen or you just aren’t a fan, you can sub with all-natural peanut butter.
Swap the sugar – I recommend the turbinado sugar for it’s wonderful texture and flavor, but you can definitely use coconut, granulated, or brown sugar, if you’d like. It’s a 1:1 substitute.
Egg – You can make these gluten-free cookies vegan by swapping the egg for a flax or chia egg. Instructions below.
Chocolate chips – Feel free to mix things up and use white chocolate chips, peanut butter chips, toffee chips, mint chips, caramel bits, or any other fun baking add-ins.

How to make gluten-free chocolate chip cookies

Other than being one of the most delicious cookies you’ll ever eat, these cookies are also crazy easy to make. This is a one-bowl, dump and stir recipe. My favorite kind!

Preheat oven and give your almond butter a good stir.
Combine almond butter, sugar, egg, vanilla, baking soda and salt in a large mixing bowl. Stir well until you have a nice thick cookie dough batter.
Add in the chocolate chips and gently mix them into the dough.
Scoop up one tablespoon of cookie dough and shape into a small round disc. Place on a rimmed baking sheet lined with either a silicone mat or parchment paper. Repeat until you have used all the dough. You will need to work in batches or use two baking sheets.
Bake cookies for 12 minutes or until they are golden brown on top and your kitchen smells amazing.
Cool and enjoy! These cookies are super delicate when they are hot, so be sure to let them cool completely before removing them from the baking sheet. This will be the hardest part of the cookie making process!

How to make gluten-free chocolate chip cookies vegan

I know that we have a good amount of vegans in the Clean & Delicious community, so I wanted to be sure that you could enjoy these cookies too!

It’s very easy to make this cookie recipe vegan.

The first focus is the egg. Simply swap the pastured egg for a chia or flax egg.

How to make a chia or flax egg

Grind up a few tablespoons of chia seeds or flax seeds, depending on what you use. (you can also purchase already ground chia/flax)
Scoop one tablespoon of ground flax/chia into a small bowl.
Add three tablespoons of water to the ground seeds and let it sit for 10 minutes.
Once the mixture as thickened and is gel-like, it’s ready to go.

When it’s time to add the egg in this recipe, simply add the seed mixture in its place.

Dairy-free + vegan chocolate chips

The other swap we need to make is the chocolate chips. Traditional chocolate chips will contain dairy, but this is a super easy fix.

Simply look for brands that are 100% vegan. If you’re not sure where to start, these chocolate chips would be perfect.

Tips for perfect gluten-free chocolate chip cookies

Follow the suggestions below and you’re sure to have the BEST gluten-free chocolate chip cookies of your life!

Stir almond butter. Do NOT dump out the oil that pools at the top of a new jar of almond butter when you make these cookies. Stir the oil back into the jar, so that your almond butter is smooth, creamy, and almost pourable. Be sure to stir all the way to the bottom of the jar.
Bake time + temp. Baking at 350ºF will guarantee your cookies bake at the perfect speed to get those crispy edges with a soft and chewy center. Bake for about 12 minutes, depending on how gooey you like the centers. Keep in mind, cookies continue to bake even after they are removed from the oven. Also, your bake time will vary depending on the size of your cookie. I baked my cookies for 12 minutes with great results.
Extra chocolate + flaky sea salt. Adding several extra chocolate chips on top of the cookies while they are still warm will make them look extra tasty. We also love to add a sprinkle of flaky sea salt to the tops of warm cookies. It really takes the flavor to the next level!
Bake on parchment or silicone. Parchment or a silicone baking mat makes for the most perfect cookies. Greasing the baking sheet creates an overly greasy foundation, which may cause your cookies to spread too much. Silicone baking mats will grip the bottom of your cookies to prevent them from spreading too much. The mats also promote even browning.
Cooling cookies. These cookies are very delicate when hot, so it’s important to let the cookies cool completely before removing them from the baking sheet.

How to store and freeze gluten-free chocolate chip cookies

To store: feel free to keep these gluten-free chocolate chip cookies in an airtight container at room temperature for 1-2 days, then transfer them to the fridge or freezer.
To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or a freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!

More Healthier Cookie Recipes

If you make this delicious gluten-free chocolate cookie recipe, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Gluten-Free Chocolate Chip Cookies

Using only 7 ingredients, these gluten-free chocolate chip cookies will soon become a family favorite.

Course cookies, DESSERT, DIET

Cuisine American, gluten free

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 121kcal

Author Dani Spies

Ingredients

1 cup all-natural unsalted almond butter
3/4 cup turbinado sugar (also called sugar in the raw)
1 pastured egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup chocolate chips

US Customary – Metric

Instructions

Preheat oven to 350ºF.
Start with a new jar of room temperature almond butter. Be sure to stir any oil that pools at the top back into the almond butter. You want the almond butter to be smooth, creamy and almost pourable.
In a large bowl, combine almond butter, sugar, egg, vanilla, baking soda and salt. Stir everything together until you have nice thick cookie dough.
Add in chocolate chips and gently stir, so they are evenly distributed throughout the batter.
Scoop up one tablespoon of cookie dough and shape into a small round disc using your hands (see video). Place on a rimmed baking sheet lined with either a silicone mat or parchment paper. Repeat until you have used all the dough. You will need to work in batches or use two baking sheets.
Bake for 12 minutes or until golden brown on top. Cool completely before removing from the baking sheet. They are very delicate when hot, so this is an important step. Enjoy!

Video

Notes

To make vegan: a flax or chia egg can be used in this recipe to replace the egg. Be sure to also use dairy free chocolate.

To store: feel free to keep these gluten-free chocolate chip cookies in an airtight container at room temperature for 1-2 days, then transfer to the fridge or freezer.

To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!

Nutrition

The post Gluten-Free Chocolate Chip Cookies appeared first on Clean & Delicious.

Flourless Peanut Butter Cookies (Chocolate Dipped!)

Dani Spies — Tue, 15 Jan 2019 15:12:26 +0000

Delicious flourless peanut butter cookies dipped in chocolate is an easy, healthy cookie recipe made with just 5-ingredients. Naturally, gluten and grain-free all you need is some creamy peanut butter, an egg, coconut sugar, dark chocolate, and a kiss of coconut oil to make this classic cookie.

Peanut butter cookies are a timeless classic. And while some like to add chocolate chips, I prefer to dip an entire half of the cookie in melted chocolate! These flavorful cookies never go out of style and are always recognized by the traditional criss-cross pattern. They’re one of my very favorite cookie varieties (so much so that I even make a DIY dog treat version for my pup, lol!) and I wanted to make them a bit healthier than your average peanut butter cookie.

These peanut butter cookies turned out so tasty! In fact, you won’t even miss the flour and butter.

Flourless peanut butter cookies are the perfect guilt-free treat for the holidays, family gatherings or an after school snack. I’m bringing this recipe to you just in time for cookie-baking season and it will be a crowd pleasing addition to your Christmas cookie tray!

Ingredients Needed:

Because these healthy peanut butter cookies contain no butter or flour, the delicious peanut butter flavor really shines. Plus, they use just 5 key ingredients! Here’s what you’ll need to make them:

Natural peanut butter – I used all-natural salted peanut butter. Creamy or chunky will work. If you happen to be allergic to peanut butter, almond butter will also work well.
Egg – One egg will add the perfect amount of structure, stability, and richness.
Sweetener – I like to use either monkfruit or coconut sugar to sweeten these healthier peanut butter cookies. Feel free to swap with brown sugar or granulated sugar, though, if that’s what you’d like.
Vanilla extract – For a boost of delicious flavor!
Dark chocolate – I couldn’t resist dipping these cookies into dark chocolate once they were cooled. Feel free to skip this extra step and enjoy the peanut butter cookies as-is, sans the chocolate.
Coconut oil – For mixing with the optional dark chocolate.

How to Make Flourless Peanut Butter Cookies:

The best part about these healthy peanut butter cookies is how easy they are to make. You only need one bowl, no mixer or chilling the dough required. You’ll have warm cookies in under 20 minutes!

Prep – Preheat your oven to 350 degrees F and line a rimmed baking sheet with parchment paper, a silicone mat or lightly spray with cooking spray.
Combine ingredients – In a large bowl, stir the peanut butter, egg, monkfruit or coconut sugar and vanilla together until fully combined.
Roll balls of dough – Scoop a heaping tablespoon of dough and roll it to form balls, then flatten into a disc-like cookie shape. Place on a baking sheet and repeat with the remainder of the dough.
Criss-cross pattern – Using a large fork, flatten cookies slightly, then turn fork in the opposite direction and flatten just slightly again.
Bake – Place cookies in the oven for 10 minutes or until cookies just start to look brown. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack.
Dark chocolate dip – If you’d like to add the dark chocolate coating to half of the cookies, melt chocolate in the microwave or in a double boiler. Stir coconut oil into melted chocolate. Dip one-third or half of the cookie in the chocolate and place back on the cookie sheet. Sprinkle with a bit of flaky sea salt and repeat until you’ve worked through all of the cookies. Place the baking sheet in the refrigerator for one hour and until the chocolate is set.

Why do peanut butter cookies have a criss-cross pattern?

The crosshatch pattern, made with a fork, on the top of peanut butter cookies is a classic trait of nearly all peanut butter cookies. And isn’t just for looks!

Peanut butter cookie dough doesn’t spread much when baking, so pressing down on the cookie dough helps to flatten the cookies a bit, so they bake up perfectly. As an added plus, you never need to ask which cookies are peanut butter!

It’s very easy to make the criss-cross pattern. Simply, use the tines of a fork to gently press it into the top of the cookie, then repeat and make the fork imprint perpendicular to the first. Easy peasy!

What makes flourless peanut butter cookies healthy?

There’s no flour, so these cookies are naturally gluten free and grain free.
They are dairy free because there’s no butter needed. However, if you’re adding the dark chocolate, be sure to buy dairy-free chocolate.
No need to add oil – the peanut butter keeps these cookies moist with natural oils and healthy fats.
For a cookie, they are high in protein, thanks to peanut butter and eggs. Each cookie is filled with 7 grams of protein!

Customize Your Peanut Butter Cookies

These flourless peanut butter cookies are fantastic as-is, but sometimes it’s fun to change things up. Here’s some ways to get creative and experiment with your favorite ingredients!

Nut butter – Feel free to use any nut butter you’d like. Almond butter is also a great choice. You could even use homemade peanut butter or almond butter!
Mix-ins – Have fun with your favorite add-ins like nuts, chocolate chips or a chocolate drizzle! You can also omit the chocolate to keep them strictly peanut butter.
Refined sugar free – To make these cookies refined sugar free, use monkfruit or coconut sugar and omit the dark chocolate coating.
Holiday cookies – Drizzle with or dip the cookies into white or dark chocolate and then add holiday sprinkles or colored sugars over the melted chocolate.

Storing & Freezing

To store: Keep these cookies in an airtight container in the fridge for up to about 1 week.
To freeze: Once the cookies are completely cooled, transfer them to an airtight container or freezer-safe bag and store them in the freezer for up to 2 months. When you’re ready to enjoy, thaw at room temperature!

More Healthy Cookie Recipes

Looking for more delicious cookie recipes that are made healthier? Give our other favs a try:

FLOURLESS PEANUT BUTTER COOKIE RECIPE VIDEO

If you make these flourless peanut butter cookies, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Flourless Peanut Butter Cookies (Chocolate Dipped!)

Delicious flourless peanut butter cookies dipped in chocolate and made with 5 simple ingredients! This easy recipe is gluten, grain, and dairy-free and so delicious. And filled with that nostalgic, irresistible peanut butter flavor you know and love. The perfect treat for kiddos and adults!

Course cookies, DESSERT, DIET

Cuisine American, gluten free, low carb + keto

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 189kcal

Author Dani Spies

Ingredients

1 cup all natural peanut butter I used salted
1 egg
1/2 cup monkfruit or coconut sugar
1 teaspoon vanilla extract* optional
4 ounces dark chocolate
1 teaspoon coconut oil

Instructions

Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, a silpat mat or lightly coat with cooking spray. In a large bowl, stir together cookie dough ingredients (peanut butter, egg, monkfruit or coconut sugar and vanilla) until fully combined.
Scoop a heaping tablespoon of the dough into your hands and form a ball, then flatten out into a disc-like cookie shape. Place on baking sheet and repeat until you have worked through all of the dough. Using a large fork, flatten cookies slightly then turn fork going in the opposite direction and flatten just slightly again (this will create a criss-cross pattern).
Bake cookies for 10-12 minutes or until the cookies are cooked through, golden brown and fragrant. Cool to room temperature.
Melt chocolate in the microwave or in a double boiler. Stir coconut oil into melted chocolate. Dip one-third of the cookie into the chocolate and then place back on the cookie sheet. Sprinkle with a bit of flaky sea salt and repeat until you have worked through all of the cookies. Place the baking sheet in the fridge for one hour or until the chocolate has set up. Enjoy!

Video

Notes

For the sweetener, you can swap in any type of granulated sugar you have or prefer, they all work!

Storage: Keep cookies stored in an airtight container in the refrigerator for up to one week.
Freezing Instructions: Cookies can be frozen up to 2 months, then thawed overnight in the refrigerator or at room temperature before enjoying.

Nutrition

The post Flourless Peanut Butter Cookies (Chocolate Dipped!) appeared first on Clean & Delicious.

Low Carb Ginger Cookies

Dani Spies — Fri, 30 Nov 2018 16:03:55 +0000

Low carb baking is new to do me but I decided to give it a try because I had SO many viewers on my YouTube channel asking for some low-carb christmas cookies ideas.

In order to avoid any wheat and gluten, I used a combination of almond flour, coconut flour and almond butter as the base for these cookies and then I swapped in erythritol (a non-caloric sugar alcohol that does not affect blood sugar) where I would normally use a more traditional type of sweetener.

I made sure not to use any weird artificial ingredients to create these cookies and am eager to experiment with more recipes like this.

I will tell you this, they were delicious so if you are trying to cut back on sugars or eating a lower carbohydrate diet, these cookies will not disappoint.

NOT INTO LOW CARB BAKING? NO PROBLEM!

Continue Reading: Low Carb Ginger Cookies

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