Whole Wheat Coconut Chocolate Chip Cookie Bars

Sometimes I get the urge to try to make something a little more healthy. These cookie bars are whole wheat (you need to use some white flour or they will not be tasty to normal people - I have made this mistake) and in place of butter they are made with healthy and delicious coconut oil. The batter was very dry and crumbly which lead me to over-mixing these and making them a little tougher (once completely cooled) than I would have liked (out of the oven they were perfect). Even with that, I still really enjoyed them - I didn't even notice the slight toughness after the first bite. They were beautifully dense with a chewy texture and I loved the hint of coconut flavor. The density and chewiness is assisted by the lack of baking soda/baking powder (they don't rise and get fluffy). Also, due to the use of coconut oil, I think they would be much softer if the temperatures were warmer. I'll test out this theory in a few months. The coconut oil also made the edges very crisp. While I think the whole wheat gives these a hearty taste without being over-powering, if you hate whole wheat stuff, you might want to skip this one. I plan to make other variations of this in the future.

Note: I baked this in a loaf pan as I did not want to end up with too many. If you have more of a crowd, I suggest doubling and baking in a 9x9 pan.

Whole Wheat Coconut Chocolate Chip Cookie Bars
How I Did It:

1/2 whole wheat flour
1/2 + 1/8 cup all purpose flour
1/4 tsp salt
1/2 cup coconut oil, melted
1/4 + 1/8 cup brown sugar
1/4 granulated sugar
1/2 tsp cinnamon
1/2 tsp vanilla extract
1 egg
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips

1. Preheat oven to 350. Place a piece of parchment paper in your pan, overlapping the edges slightly (so you can pull the bars out easily when they are cooked) and then lightly coat any of the exposed pan and the parchment paper with light oil olive (not virgin - you can also use canola oil). Set aside.

2. In the smaller of two bowl, whisk together the flours and the salt. Set aside.

3. Whisk together (with an electric beater) the oil and the sugars until well combined and then whisk in the cinnamon, vanilla, and egg.

4. Stir in the dry ingredients until just combined.

5. Stir in the chocolate chips and make sure they are well distributed.

6. Place batter into pan and press down to evenly spread it out.

7. Bake for about 20 minutes or until the edges are slightly brown and the center looks center. Remove from oven and let sit for a couple minutes before pulling out of the pan with the parchment paper.

8. Let cool to almost room temperature before cutting into bars. Store in an airtight container.

Traditional Muddy Buddies

Need a last minute sweet Super Bowl snack idea? Muddy Buddies (a.k.a "puppy chow") are about the quickest thing you can make and they are a no fail hit! It's been awhile since I have made traditional Muddy Buddies as I have been enjoying testing out other flavor combinations, but the traditional peanut butter and chocolate never gets old or boring and after making them I can say they are just as addicting as I remember them. Other recipes you will see call for less peanut butter and chocolate and honestly, I am not sure why. I think the amounts that I use are perfect and any less would not coat the cereal enough.

See below the recipe if you are interested in other muddy buddy flavors.

Traditional Muddy Buddies
How I Did It:

9 cups Rice Chex
3/4 cup semisweet chocolate chips
1/2 cup + 1/8 cup milk chocolate chips
1/8 cup dark chocolate chips
1/4 cup butter
1/2 cup + 3 tbsp peanut butter
1 tsp vanilla
1 cup powdered sugar

1. In a double boiler, melt the chocolate chips, butter, and peanut butter. Once they start to melt a bit, stir to speed up the process. Once melted, stir in the vanilla.

2. Dump 9 cups of Rice Chex cereal into a large bowl. Pour the melted chocolate mixture over the cereal and gently stir until all of the cereal is well coated.

3. Pour the powdered sugar over the chocolatey Chex and gently stir to coat.

4. Spread out the coated Chex on a long piece of parchment paper to dry.

5. Once dry store in an airtight container for up to a week (ha, like it would last that long)


Other types of Muddy Buddies worth trying:

• S'mores Muddy Buddies
• Andes Mints Muddy Buddies
• Harvest Muddy Buddies (Taking out the Halloween M&M's, I call this "Black and White Muddy Buddies"

Crisp and Chewy Chocolate Chip Cookies

I am all about trying out different ways to make chocolate chip cookies and these turned out just as I had hoped. They are medium thickness and are crisp on the edges and (thanks to the large amount of brown sugar) chewy in the middle - so good!

Crisp and Chewy Chocolate Chip Cookies
How I Did It:

(makes about 24 cookies)

2 1/4 cups + 2 tbsp all purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
3/4 cup dark brown sugar
1 egg
1 tsp vanilla extract
1 1/4 cup semi-sweet chocolate chips

1. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

2. Beat together butter and sugars until light and fluffy (don't be impatient!)

3. Add in egg and vanilla extract and beat until well incorporated.

4. In three parts, beat in the dry ingredients until just combined.

5. Cover well and refrigerate for at least two hours (or overnight).

6. When ready to bake, preheat oven to 350 and cover your cookie sheet with a Silpat or parchment paper (not wax paper!)

7. Form dough into heaping tablespoon sized balls and place two inches apart on the cookie sheet. Bake for about 8 minutes or until the edges start to lightly brown, but the center still looks a bit unset.

8. Let sit for 2 minutes and then transfer to a cooling rack.

Two Ingredient Nutella Brownies

I have been hearing so much about two ingredient Nutella brownies that I had to try them out. I had such high hopes! Well, the texture is perfect, but they are pretty low on flavor. They weren't eggy, they just didn't have that strong Nutella flavor I was expecting (hoping) for. I solved the issue by heating up some (more) Nutella and using it as frosting. I highly recommend doing that if you make these.

Two Ingredient Nutella Brownies
How I Did It

4 eggs
1 cup Nutella
1/4 cup Nutella (if you decide to frost them)

1. Preheat oven to 350. Grease an 8x8 (or 9x9) baking pan and then cover with parchment paper so some is hanging up over the top. Lightly grease the top of the parchment paper as well.

2. With an electric beater, whisk eggs until they are light, pale yellow, and billowy. I used the whisk attachment of a hand-held beater and it took 12 minutes. If you don't whisk them enough, your final product will have an eggy taste and will have an unpleasant texture.

3. While you are whisking your eggs, heat up your Nutella so it is smooth and creamy. Do not burn your Nutella! You should only need to microwave it for about a minute, but make sure to top every 20 seconds or so to stir.

4. With the mixer, slowly whisk in the Nutella in several parts. Scrap down the sides of the bowl a few times as you are whisking.

5. Pour "batter" into your prepared pan and bake for about 25 minutes or until your cake tester comes out clean.

Nutella Stuffed Salted Chocolate Chip Cookie Bars

The Nutella Stuffed Chocolate Chip Cookies I made were such a hit with everyone (including myself) that I decided to make a bar version of them. My intention was to literally make a the same recipe, but as a bar instead, but then I happened upon Vanilla Sugar Blog's idea to use Jacques Torres's famously amazing chocolate chip cookie recipe as the base.

Well, they were amazing! I used more Nutella than she did and was very happy with the results. I thought they were the best about 30 minutes after they came out of the oven. At that point they were solid enough to pick up, but still very gooey. After they they took on the form and texture of an extremely divinely chewy (though very dense) brownie (similar to that of my skillet cookie). If I had to compare, I think the cookies were still a little better, but only because of how outrageously delicious they are. These bars win in their own way though as they are so good and are much quicker and easier (and less messy!) to make. If it feels a little like cheating, you will forget as soon as you take a bite.

Nutella Stuffed Salted Chocolate Chip Cookie Bars
How I Did It:

2 cups minus 2 tbsp cake flour

1 2/3 cups bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp salt

1 1/4 cups unsalted butter, room temperature

1 1/4 cups dark brown sugar

1 cup plus 2 tbsp granulated sugar

2 eggs

2 tsp vanilla extract

1/3 cup 60% chocolate chips

1/2 cup semi-sweet chocolate chips

1 1/4 cup Nutella

1. Whisk together flours, baking soda, baking powder, and salt. Set aside. 

2. In a large bowl, beat together butter and sugars until light and fluffy (about 5 minutes).

3. One at a time, beat in the eggs, and then the vanilla.

4. In several parts, slowly beat in the dry ingredients until just combined. 

5. Stir in chocolate chips to evenly distribute. 

6. Shape into a large ball and cover tightly with plastic wrap. Place in a air-tight container in the refrigerator at least overnight.

7. When ready to bake, preheat the oven to 350 and grease a 9 x 13 pan.

8. Divide your dough so one part is about 2/3 and the other 1/3.

9. Press 2/3 of the dough into the bottom of the prepared pan evenly.

10. In a microwave safe bowl, heat your Nutella for 30-60 seconds and stir until smooth and creamy. Spread over the dough in the pan, keeping away from the very edges. 

11. Take chunks of the remaining 1/3 of dough and flatten slighly before placing on top of the Nutella. Make sure to get all of the edges - there should be enough to cover the whole thing, but if ot that is okay.

12. Sprinkle with sea salt and bake for about 25 minutes or until the edges start to brown lightly and the center looks set.

13. Remove from oven and let cool before cutting into squares. 

Frosted Brownie Bites

The frosted brownie bite....when the situation calls for a cupcake, but you call for a brownie.

If you haven't tried this flour frosting, you will want to. It is addicting and pairs great with the chewy chocolate goodness of a brownie.

Frosted Brownie Bites
How I Did It:

(Frosting recipe from Tasty Kitchen)

Your favorite brownie batter
5 tbsp all purpose flour
1 cup 2% milk
1 tsp vanilla
1 cup butter
1 cup granulated sugar

1. Preheat oven to 350. Grease your mini muffin pan and set aside.

2. Make your brownie batter as usual and scoop into your prepared muffin pan, Bake for about 10 minutes or until they have a slightly glossy, rounded tops. You want them to be slightly under baked, so if you use a cake tester, remember it doesn't need to come out clean (just not covered in uncooked batter).

3. Remove from oven and let cool before removing from tins. If they do not come out easily, gently run a butter knife around the edges and pull up. Set aside while you make the frosting.

4. Whisk flour and and milk in a pot over medium-low heat. Keep stirring until it thickens (do not stop stirring or it will stick and be ruined). Stir more! It will turn very thick (like your brownie mix!) and then you can remove it from the heat and bring to room temperature.

5. Once it has cooled, stir in the vanilla.

6. While the mixture is cooling, beat the butter and sugar together until light and fluffy and the graininess of the sugar is gone.

7. Add the cooled flour and milk mixture to the butter and sugar and beat well until it looks like thick whipped cream.

8. Frost your brownies and enjoy!

Chocolate Chip Gingerbread Cookies

While not exactly traditional, this post is still slightly delayed for the season, but the other of the cookies that my sister and I made this Christmas were these chocolate chip gingerbread cookies. They aren't the thin and crunchy gingerbread cookies from your childhood. Instead, they are soft and chewy while still maintaining a delicious gingerbread flavor. We weren't sure how we would like chocolate chips in them (I had thought about white chocolate, but felt that would be too sweet), but everyone agreed that it added something nice to them - the gingerbread flavor is stronger, but you do get the hint of chocolate in there as well.

Chocolate Chip Gingerbread Cookies
How I Did It:

1/2 cup (1 stick) butter, softened
1/4 cup olive oil
1 cup brown sugar
1 1/4 tsp ground ginger
1 egg
1/4 cup molasses
1 tsp vanilla
2 1/4 cups all-purpose flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp black pepper
1/8 tsp allspice
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/4 cup granulated sugar, for rolling


1. Whisk together flour, baking soda, salt, and spices (only 1/4 tsp of the ginger). Set aside.

2. Beat together butter, olive oil, brown sugar, and 1 tsp of the ginger until smooth and creamy.

3. Beat in egg and then molasses and vanilla extract.

4. Beat in dry ingredients until just combined. Stir in chocolate chips.

5. Cover tightly and store in the refrigerator for 30 minutes.

6. When you are ready to bake, preheat the oven to 350. Scoop the dough by rounded double teaspoonfuls and form into balls and roll to coat in the granulated sugar. Place onto your prepared cookie sheet, keeping them two inches apart.

7. Bake for about 10 minutes or until the edges look firm, but the center is still slightly unset.

8. Let cool slightly on the baking sheet before placing on a cooling rack. Store in an airtight container.

Chocolate Mint Oreo Cookies

My sister and I have started a lovely little tradition of baking cookies together to share with our family for Christmas. This year we made four (including the traditional chocolate chip which cannot be messed with) including this tasty bite I found at Life, Love & Sugar. Perfect amount of chocolate and mint (you will see I added more mint than the original recipe and I thought it was just right as adjusted). Make sure not to over-bake these or they will end up more like chocolate mint scones. If you make the recipe as is, you will have a lot of leftover mints and Oreos. Rough stuff. As a side note, ever tried frozen Oreo cookies?

Chocolate Mint Oreo Cookies
How I Did It:

1 1/4 cup all purpose flout
1 tsp baking soda
1/2 cup dutch processed cocoa
3/4 cup unsalted butter, room temperature
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
3/4 cup Andes mints, chopped
1 cup Mint Oreo, broken up

1. Whisk together the first three ingredients and then set aside.

2. Beat butter and sugars together until light and fluffy (about 3-5 minutes).

3. Beat in egg and vanilla extract

4. Add in dry ingredients and beat just until combined.

5. Stir in Andes Mints and Mint Oreos until evenly distributed.

6. Chill for at least 2 hours (overnight is fine).

7. When ready to bake, preheat oven to 350. Roll dough into 2 tablespoon sized balls and space 2 inches apart on your prepared cookie sheet.

8. Bake for about 8 minutes or until edges are firm, but center looks still slightly unset. Remove and let cool slightly before continuing to cool on a cooling rack. Fantastic served warm, but still good for a couple days if kept in an airtight container (does not need to be refrigerated).

Chocolate Covered Banana Peanut Butter Bites

I have been wanting to make a simple treat for someone who loves banana and my first thought was adding a slice of banana to a homemade peanut butter cup. I still might try that, but while brainstorming I came up with this idea which is a bit healthier and much more banana focused. They came out as good as I had hoped (the mixing of the different chocolates and flavors really adds to it in my opinion) and were very easy to make. Freezing them thoroughly before dunking them in the chocolate is a necessary step though so make sure enough time is saved for that.

Chocolate Covered Banana Peanut Butter Bites
How I Did It:

2 ripe bananas
3/4 cup creamy peanut butter
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1/4 cup semi-sweet chocolate chips
1/8 cup butterscotch chips
1/4 tsp vanilla extract

1. Peel and slice your bananas. You won't need the 4 end pieces.

2. Scoop peanut butter on top of a slice of banana (be generous) and cover with another slice. Repeat for the remaining slices, matching up similiar sized pieces.

3. Place all "sandwiches" in a parchment paper lined container in the freezer. Freeze at least for a couple hours, if not overnight.

4. When the sandwiches are nice and frozen, pour your chocolate and butterscotch into a double boiler and heat. Stir occasionally to help melt. Once melted, stir in the vanilla extract.

5. One at a time , place a peanut butter banana sandwich into the melted chocolate. Once coated, carefully scoop out with a fork, letting some of the excess chocolate fall off. Place in a container lined with parchment paper. Repeat for remaining sandwiches, only take 2 out to work with at a time and leaving the rest frozen.

6. Once all of the sandwiches are coated in chocolate, cover the container and place back in the freezer until you are ready to enjoy!

Peanut Butter Chocolate Trifle

I love trying new dessert ideas and combinations, but every time I make a trifle I feel that I need to include brownie (not cake, ugh), some sort of pudding, Oreo cookies, and of course whipped cream. This time I wanted to add another flavor and I was thinking of caramel, but then had to go with peanut butter since I knew it was a favorite of a few of the people who would be eating it (with good reason). To save time, I didn't make the brownies from scratch and I used instant chocolate pudding because I remember loving it in the past, and it is good, but I am sure homemade would have been better. You could make everything yourself or or buy it all and just put together! I have to say, fresh whipped cream is always so much nicer and it is so easy to make.

I made all of the parts (except the whipped cream) the day before and just assembled when I was ready. This still tastes great the next day, but will  not look as good since the whipped cream will weep into the chocolate.

Peanut Butter Chocolate Trifle
How I Did It:

1 batch of brownies (homemade or box), cooled and cut into squares
5 oz box chocolate pudding, prepared
2 cups heavy cream
1 cup peanut butter
8 oz whipped cream cheese, room temperature
1 cup powdered sugar
2 tbsp milk (I used 2%)
1/2 box Oreo, smashed


1. Beat heavy cream and 1/3 cup powdered sugar until stiff peaks form. Do not stop early! Cover and put in fridge.

2. Beat together peanut butter and the cream cheese until combined and creamy and then add in the remainder of the powdered sugar and then the milk. Once well combined, gently stir in 1 cup of the whipped cream.

3. Using a bowl (or trifle dish if you have one), starting layering with brownies on the bottom, then the peanut butter mixture, then Oreo, then chocolate pudding, and then the whipped cream. Repeated this once more and then sprinkled more Oreo crumbles on the top. Keep refrigerated - best the same day.

Nutella Stuffed Salted Brown Butter Chocolate Chip Cookies

This cookies are amazing. Seriously amazing. What makes them so amazing. Well, I want to say it is the Nutella, but honestly the sea salt really brings the cookie together. Oh, and the browned butter (which, by the way, will make your kitchen smell fantastic). I had them for the first time last November at a work party and they were so good I asked the guy who made them for the recipe. He politely said he could not claim credit and emailed me the link to Ambitious Kitchen's Nutella Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies. I don't know why it has taken me so long to make them, although I did make Nutella Swirl Blondies over the winter which may have unconsciously been linked to the desire for these cookies. Regardless, I plan to make them or some version of them again soon. Such a delicious combination of flavors.

Honestly, they were completely craveable as I made them, but when I make these again I want to try adding the yogurt and more Nutella (I used the amount in the recipe). I did change the brown sugar to granulated sugar ratio a bit to help make them more chewy en lieu of the yogurt. Also, note that the pictures are from after the cookies were completely cooled. They were much more drool worthy out of the oven.

Nutella Stuffed Salted Brown Butter Chocolate Chip Cookies
How I Did It:

2 1/4 cup all purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) unsalted butter
1 1/4 cup + 1 tbsp dark brown sugar
1/4 minus 1 tbsp cup granulated sugar
1 egg + 1 egg yolk
1 1/2 tsp vanilla extract
1/4 cup milk chocolate chips
1/2 cup dark chocolate chips (at least 60%)
1 cup semi-sweet chocolate chips
small jar of Nutella, chilled (I put it in the freezer 30 minutes before using)

1. Make your brown butter. If you have never browned butter, please see here for step-by-step directions. I want to stress the importance of using a skillet/wide pan and not a pot. Once you're done, pour into a large bowl to let it cool a bit (large, so you can just add the rest of the ingredients into it).

2. In a smaller bowl, whisk together flour, baking soda, and salt. Set aside.

3. Pour sugars into the bowl with the butter and beat well. Then beat in egg, yolk, and vanilla.until well combined.

4. Slowly (in 3-4 parts) beat in the dry mixture until just barely combined.

5. With a spoon (and/or clean hands), mix in the chocolate chips.

6. Chill your dough overnight (or at least for 2 hours).

7. When you are getting ready to bake, preheat the oven to 350.

8. Scoop out a large chunk of the dough (at least 1 1/2 tbsps), roll into a ball and then flatten. Scoop out about 1 tsp of the chilled Nutella and place in the center of the flattened dough. Fold the dough around the Nutella, completely covering it. Shape back into a ball, making sure all of the Nutella is covered. Repeat for the remaining dough.

9. Bake for about 10 minutes or until the edges start to darken, but the centers still look slightly uncooked. Remove from oven and sprinkle with coarse sea salt. Let rest for a couple of minutes before transferring to a wire rack to finish cooling.

Whole Wheat Caramel Apple Cookies

Nothing beats a chocolaty cookie, am I right? Well, while traveling for work last year I had a caramel apple cookie that completely wow'd me. After I was done wishing I had taken two instead of just one, I decided I would have to make my own caramel apple cookies. So I started to look to see if I could find their recipe. Sadly, I couldn't find it or anything that seemed even similar. Skip ahead a year and the fall has brought thoughts of caramel apple cookies back to my brain. Instead of trying to replicate my work cookie, I made my own healthier version and I was pretty impressed with how they turned out.

Whole Wheat Caramel Apple Cookies
How I Did It:

(Makes 10-12 cookies)


3/4 cup whole wheat pastry flour
1 1/2 cups rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 tsp cinnamon
1/8 tsp nutmeg
1/4 cup canola oil
1/4 cup brown sugar
1/4 cup + 1 tbsp + 1 tsp granulated sugar
1/4 cup unsweetened apple sauce
1/2 tsp vanilla extract
1 egg
1 cup diced peeled apples
10 caramels, chopped


1. Whisk together flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

2. Combine the oil and sugar and stir together for a couple minutes with a spoon. Add in the apple sauce, vanilla, and egg. Mix until well combined.

3. In three parts, slowly stir in the dry mixture until just combined. Add in the apples and caramels and stir just until distributed.

4. Cover and place dough in the fridge for 30-60 minutes to firm up.

5. Preheat oven to 375.

6. Form dough into large balls and place on Silpat (or parchment paper) covered cookie sheet.

7. Bake for about 10 minutes or until they look set and not gooey. Unlike other cookies, I do not recommend under-cooking these, but they do go from under-cooked to slightly too cooked very quickly.

8. Let cool for a couple minutes before transferring to a cooling rack. They are the best fresh (with the gooey caramel), but you can store in an air-tight container in the fridge for up to a week.

Quick and Delightfully Simple Peanut Butter Cookies

The easiest peanut butter cookie you will ever make. While I was posting about my quick and easy flourless and butterless peanut butter cookie, I got to thinking that I could make it even more simple. Well, I did it and they are amazing. Thanks to the peanut butter, they hold up well, but are moist and chewy to the point of almost being creamy. Can a cookie be creamy? I thought I would miss the chocolate, but they are just so good as is. If I added chocolate I might dunk half in melted chocolate - I wouldn't want to disrupt the wonderful texture that they have.

Quick and Delightfully Simple Peanut Butter Cookies
How I Did It:

1 cup creamy peanut butter
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 tbsp flaxseed meal
3/4 tsp vanilla extract

1. Preheat oven to 350 and prepare a baking sheet.

2. Place the flaxseed meal in a bowl with three tablespoons of warm water. Stir and then let sit for 5 full minutes (to gel up).

3. Pour the flaxseed egg into a bowl with the rest of the ingredients. Stir to combine.

4. Form into 1 1/2 inch balls and place on prepared baking sheet 1-2 inches apart (they only spread a moderate amount). Sprinkle with granulated sugar and bake for about 10 minutes or until they are just starting to brown and still look under-cooked. Remove from oven and let cool before transferring.

Coconut Strawberry Cake

In keeping with the healthy coconut strawberry theme, I give you this addicting cake. This is one of those desserts that is healthy and still tastes really good. It's gluten-free, vegan, and sugar free (aside from natural sugars from the fruit of course), and very refreshing. If you like coconut and strawberry, you will like this easy to make cake!

Coconut Strawberry Cake

How I Did It:

4 tbsp coconut oil, melted and slightly cooled

1 cup almonds, soaked for a few hours in water

4 cups shredded unsweetened coconut

1/2 cup pitted dates, soaked for a few hours in water

3 cups fresh strawberries

1. In a food processor, grind almonds until very fine.

2. To the processor, add 2 tbsp coconut oil, 2 cups coconut, and the dates and process until well combined.

3. Press evenly into the bottom of an 8x8 inch baking pan.

4. Clean out the processor and then place the remaining ingredients ( 2 tbsp coconut oil, 2 cups coconut, and the strawberries, reserving a few for the top if you'd like).

5. Pour the strawberry coconut mixture on top of the crust and even out with the back of a spoon. Slice strawberries in 3rds or 4th and place on top.

6. Cover and refrigerate for a couple hours or overnight before serving.

Gluten-free and Sugar-Free Berry Coconut Oatmeal Cookies

It's easy to make a tasty cookie, it's not as easy to make a tasty cookie that is gluten-free, sugar-free (excluding fresh fruit), no unprocessed nuts/seeds, peanut-free, dairy-free, chocolate free, and full of flavor, but not too sweet (read: barely sweet). I was pretty proud to have come up with these cookies. I wasn't entirely sure how they would turn out, but even as a lover of sweets I enjoyed them.  They are basically a guilt-free cookie that you want to eat.They are dense - more like a bar and there is zero sweetener other than the strawberries and blueberries (which do add a nice amount of sweetness). I like to think of it as handheld oatmeal.

Berry Coconut Oatmeal Cookies
How I Did It:

1 3/4 cups rolled oats
1/4 cup raw almonds
1 cup unsweetened shredded coconut
1/2 tsp salt
1 tsp cinnamon
1/2 tsp all spice
2 eggs
1/4 cup + 1 tbsp coconut oil, melted and slightly cooled
1 tsp vanilla
1 cup strawberries, chopped
1/4 cup wild blueberries

1. Preheat oven to 375.

2. Place almonds in a food processor and grind into a flour. Keeping the almond flour in the processor, add in 1/4 cup of the rolled oats and process that into a flour as well.

3. In a large bowl, combine the flour/almond mixture with the rest of the rolled oats, unsweeetened shredded coconut, salt, cinnamon, and all spice.

4. In a seperate bowl, mix together the eggs, coconut oil, vanilla until well combined.

5. Pour the wet ingredients into the dry along with the blueberries and strawberries. Make sure the the fruit is well distributed.

6. Form dough into balls and place onto cookie sheet and flatten. They will not expand or rise/flatten so shape them as you wish to serve them.

7. Bake for about 15 minutes or until the edges start to brown and the center looks dry.

Gluten-Free Coconut Oatmeal Cookies

In making gluten-free treats for other people, nothing is more obvious than some version of an oatmeal cookie. Of course, traditionally oatmeal cookies have flour in them, but it's easy enough to use oat flour instead. I got this recipe from the Vanilla Sugar Blog which always has creative and fun food creations. They didn't turn out crunchy for me at all...more crumbly. I took them out when the bottoms started to deeply brown, but I probably could have kept them baking for a bit longer to crisp up a bit more. They were very tasty though and the texture was fine, just not what I was looking for. It was somewhere between chewy and crunchy...not dry though. If I make them again I would try coconut oil instead of butter, flatten them a little more, and cook them longer.

Gluten-Free Coconut Oatmeal Cookies
How I Did It:

2 cups rolled oats (not quick cooking)
3/4 cup unsweetened shredded coconut
1/2 tsp baking powder
1 tbsp cornstarch
3/4 tsp salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup dark brown sugar
1 egg
1 tsp vanilla extract

1. Preheat oven to 375.

2. In a food processor, grind 1 cup of the oats into a flour.

3. Mix together the oat flour, rolled oats, coconut, baking powder, cornstarch, and salt until well combined. Set aside.

4. In a larger bowl, cream together the butter and the sugars until light and fluff and then beat in the egg and vanilla.

5. Slowly beat in the dry ingredients to the wet, until not quite combined. Finish mixing with a spoon until just combined.

6. Roll rounded tablespoon sized chunks of dough into balls and place on the parchment papered or Silmat covered cookie sheet. Flatten the the balls down with the back of a spoon or the palm of your hand.

7. Bake for about 15 minutes or until the edges/bottoms start to deeply brown.

8. Let cook for a few minutes before removing to cooling racks to finish cooling.

S'mores Muddy Buddies

I used to think I loved chocolate covered raisins way too much. That was until I made my own muddy buddies (or puppy chow if you prefer). In continuing with my tradition of always trying new variations I have gone rogue and used honey grahams cereal instead of rice Chex for these s'mores flavored muddy buddies. Summer is s'mores season and I adore s'mores. I do love the crunch of the Chex, but the flavor that honey grahams add is worth the substitute. And of course adding a bit of Nutella makes everything a whole lot better. I love peanut butter, but using Nutella instead is definitely the way to go here. These muddy buddies are amazing.

S'mores Muddy Buddies
How I Did It:

6 cups Honey Grahams
3/4 cup Nutella
1/2 cup milk chocolate chips
1/4 cup semi-sweet chocolate chips
3/4 cup mini marshmallows
1 cup powdered sugar


1. In a double broiler or medium heat, melt the Nutella and the chocolate chips together, stirring occasionally.

2. While the Nutella/chocolate mixture is melting, lay out a large sheet of parchment paper on a flat work surface and pour the Honey Grahams into a large bowl.

3. Once the Nutella and chocolate chips have melted and are well combined, remove from the heat and stir in 1/2 cup of the mini marshmallows.

4. Pour the chocolate mixture over the cereal and gently stir to coat. Stir in the remaining 1/4 cup of mini marshmallows. Keep mixing until all of the cereal is coated.

5. Slowly, in 3-4 stages, pour the powdered sugar over the chocolate covered cereal and stir to coat. Keep gently mixing until it is evenly coated.

6. Carefully pour the wet muddy buddies onto the parchment paper and spread out so it can dry. Once dry, pour back into a bowl to serve or store in an airtight container for later enjoyment.

Flourless, Butterless Peanut Butter Chocolate Chip Cookies

Peanut butter and chocolate. A tried and true combination. I have made many peanut butter cookies and they have all been tasty, but I always seem to wish they were more chewy and gooey. This cookie achieves that by being primarily made out of peanut butter and sugar - I just added some oats for texture, but they probably weren't even needed. If you love the taste of brown sugar and peanut butter together then you will love these cookies. I used milk chocolate chips this time since I think they work better in this cookie, but any type of chocolate would work.

Flourless, Butterless Peanut Butter Chocolate Chip Cookies
How I Did It:

1 cup creamy peanut butter
1 cup dark brown sugar
1 egg
3/4 cup rolled oats
1 tsp baking soda
3/4 cup milk chocolate chips

1. Preheat oven to 350.

2. Combine all ingredients (except the chocolate chips) and beat until well combined.

3. Stir in chocolate chips.

4. Place on a parchment or Silpat lined cookie sheet (a couple inches apart as they will spread) and bake for 7 - 10 minutes, making sure not to over-bake.

5. Let cookies rest on the cookie sheet for a minute or two before transferring to a cooling rack.

The New York Times Chocolate Chips Cookies (by Jacques Torres)

I have made these before and they have been great every time....I love the texture and the amazing flavor. It's the chocolate chip cookie you know and love....but better. I know people have different chocolate chip cookie texture/thickness preferences, but these really are worth all the hype. If you are a chocolate chip cookie lover (and really, who isn't?), then you need to try these at least once. One of the great things about a big cookie (besides the obvious...you get to eat a more cookie) is that it allows for crisp edges and a chewy, gooey center. Perfect!

This recipe does produce a lot of cookies, but you could easily cut the recipe down. This time I just left the batter in the fridge for a day, but last time I left it for nearly three days and  I think they were even better like that.

Jacques Torres Chocolate Chip Cookies
How I Did It:

Adapted from the famous Jacques Torres recipe

2 cups minus 2 tbsp cake flour
1 2/3 cups bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 teaspoon coarse salt
1 1/4 cups unsalted butter, at room temperature
1 1/4 cups light brown sugar
1 cup plus 2 tbsps granulated sugar
2 eggs
2 tsp vanilla extract
1 1/4 lbs bittersweet chocolate chips/discs

1. Whisk together flours, baking soda, baking powder, and salt together. Set aside.

2. With an electric beater, cream butter and sugars together until light and fluffy (about 5 minutes).

3. Beat in one egg at a time, followed by the vanilla.

4. Beat in dry ingredients until just combined.

5. Stir in chocolate pieces, distributing evenly.

6. Form into a ball and wrap tightly with plastic wrap and place in the refrigerator for 24-72 hours.

7. Before baking, preheat oven to 350. Scoop golf-ball sized pieces of dough onto a prepared cookie sheet (I use a Silpat), keeping each at least two each apart. Sprinkle lightly with sea salt.

8. Bake for about 15 minutes or until the edges are set and the center almost set. Let sit for 1-2 minutes before transferring to a wire rack to cool. As with any chocolate chip cookie, they taste best fresh, but can be stored in an airtight container.

Special Blueberry Banana Bread

This banana bread was one of the two desserts I made for Mother's Day. I found it at Gluten Free Vegan Girl. My mom loved it and my sister and I agreed that it would be great for breakfast. Of course, the only one I shared the secret ingredient with was my mom. I have used tofu in vegan frosting before and it really does make for a nice texture (you can't taste it - promise). This bread is vegan, gluten-free and has no added sugar - the sweetness comes from the bananas and blueberries, but it's only mildly sweet. I doubled recipe (per below) and I think that was the perfect amount for a loaf pan and it still cut and served easily.

Special Blueberry Banana Bread

How I Did It:

4 ripe bananas

300 grams silken tofu

2 cups of rolled oats

2 tsp baking powder

1 1/2 cups frozen blueberries

1. Preheat oven to 350. Lightly grease a bread pan with canola oil.

2. With a potato masher, mash together the bananas and tofu in a bowl.

3. In a food processor, grind the oats into oat flour. Pour into the banana/tofu mix along with the baking powder. Stir to combine.

4. Pour into prepared bread pan and spread out evenly. One at a time, push blueberries into the batter.

5. Bake for about an hour or until it doesn't jiggle when you shake the pan and it is cooked through (will remain very moist).

6. Store covered and refrigerated.