Lemon Crinkle Cookies

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Confession, these are not a healthier cookie option… necessarily. I was seriously craving some lemon cookies and I came up with this recipe after messing around with one I found online. Lets just say my recipe is way better and actually contains real lemons. I understand  using bottled lemon juice and lemon extract, but it’s so much better using fresh squeezed lemon juice and zest.

Ingredients:

  • 1-3/4 cup all purpose flour
  • 1-1/2 tsp baking powder
  • 2 tsp lemon zest (about two lemons)
  • 1 stick of butter at room temperature
  • 1 cup of sugar
  • 2 eggs at room temperature
  • 3/4 tsp pure vanilla extract
  • 1/4 cup of fresh squeezed lemon juice (about 2 lemons)
  • 1/2 cup of powdered sugar

Directions:

  • Preheat oven to 350F. Line a baking sheet with parchment paper.
  • Mix dry ingredients together. Add in lemon zest and mix.
  • Cream together butter and sugar using stand mixer.
  • Add eggs, vanilla, and lemon juice to creamed butter and sugar.
  • Add dry ingredients to wet ingredients and mix until just combined.
  • Place powdered sugar in a small bowl.
  • Scoop dough into small balls (really it’s up to you how small or large you would like your cookies to be) place cookie dough into powdered sugar and roll.
  • Place cookie dough on to cookie sheet and bake 12-14 minutes or until cookies are puffed and the bottoms are just golden.

 

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This entry was posted in Cookies.

Double Chocolate Fudge Cookies

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Double chocolate is way better than just chocolate. Hope you enjoy these seriously moist and delicious cookies.

Ingredients:

  • 1/2 cup unsweetened organic applesauce
  • 1/4 cup unsalted organic butter
  • 1/4 cup coconut oil
  • 3/4 cup dark brown sugar
  • 2 tsp pure vanilla
  • 2 eggs
  • 2-2/3 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips

Directions: 

  • Preheat oven to 350F. Line a baking sheet with parchment paper.
  • Cream butter, coconut oil, and sugar.
  • Add applesauce, eggs, and vanilla to creamed butter mixture.
  • Combine dry ingredients together in a large bowl.
  • Add dry ingredients to wet and mix until just combined. Then add in chocolate chips.
  • Refrigerate cookie dough for 1 hour if would like a thicker cookie.
  • Using a 1/4 cup cookie scoop or measuring cup, scoop cookies and place on cookie sheet. Push down slightly and bake for 8 minutes.
  • Let cookies cool slightly on cookie sheet before transferring.

 

This entry was posted in Cookies.

Bhakti Chai Granola Cookies

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Originally these cookies started off as Bhakti Chai Oatmeal Cookies, but then they kind of turned into more of a granola bar shaped like a cookie. These granola cookies are filled with loads of chai spice and crunchy pecan nuts. They’re the perfect pick me up in the middle of the day when you’re starting to get that sluggish feeling. I hope you enjoy!

Bhakti Chai Granola Cookies

Ingredients:

  • 1/4 cup organic unsalted butter
  • 1/4 cup dark brown sugar
  • 1/4 cup date caramel sauce*
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 1/4 cup Bhakti Chai Tea**
  • 3/4 cup spelt flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground cardamom
  • pinch of ground nutmeg
  • 1-1/2 cups rolled oats
  • 1/2 cup chopped pecans
  • candied ginger for garnish

* Caramel sauce recipe can be found by clicking here. If you do not have dates on hand feel free to substitute with unsweetened applesauce. The resulting cookie will be more moist and it’s actually another version of this cookie that I really enjoy.

**Bhakti chai is one of my favorite drinks, it’s filled with lots of fresh pressed ginger – making it spicy and delicious. You can locate where their products are sold by clicking  here.

Directions: 

  • Preheat oven to 350F and line a cookie sheet with parchment paper.
  • Cream together butter and sugar for a few minutes in a stand mixer using a paddle attachment.
  • Add date caramel sauce, egg, vanilla, and Bhakti Chai tea concentrate to creamed butter and sugar.
  • In a separate bowl, combine flour, baking soda, salt, cinnamon, ginger, cloves, cardamom, and nutmeg.
  • Add flour mixture to wet ingredients and mix until combined.
  • Lastly, stir in the oats and chopped pecans.
  • Using a 1/4 cup cookie scoop or measuring cup, scoop cookies on to tray. Once scooped press down on each cookie and place a piece of candied ginger on top. Put cookie sheet in the fridge for 30 mins to an hour.
  • After the cookie dough has had time to chill bake for 10-12 minutes or until the edges are golden.

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This entry was posted in Cookies.