Oatmeal- Cocoa Cookies

Foodtrition by Meaghan Mikulas


Don’t get me wrong, I love butter but I decided to sub out for sunflower seed oil for a change. Rich in antioxidant, vitamin E, it’s sure to be on your feel-good list! This dairy-free cookie is a great to start your day with a jolt of cocoa and a bit ‘o oats!

Can I add something? Happy Registered Dietitian Day!!!

Yields: 12 cookies


  • 1/2 cup (100 g) sunflower seed oil
  • 1/3 cup (50 g) organic sugar
  • 1/2 T vanilla extract
  • 1 T soy milk
  • pinch of salt
  • 1 cup + 1 T (150 g) AP flour
  • 2 T cocoa powder
  • 1/2 cup (50 g) rolled oats
  • 1 t baking soda

How to: 

  1. Preheat oven to 325 degrees F. Grease a cookie sheet with spray oil.
  2. In a medium bowl, whisk oil and sugar together.
  3. Add vanilla, egg, salt and soy milk. Whisk till combine.
  4. Add dry ingredients: flour…

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Almond and Goat Cheese Candy Bars

Food Me, Baby

*From New York Times online recipe collection*


  • 5 tablespoons plus 1 teaspoon unsalted butter, softened
  • 25 grams sliced almonds (about 1/3 cup)
  • ¼ teaspoon kosher salt, more as needed
  • ¾ cup smooth almond butter
  • 2 tablespoons softened goat cheese
  • 55 grams almond flour (about 1/2 cup)
  • 195 grams confectioner’s sugar (about 1 1/2 cups)
  • 4 ounces bittersweet (72 percent) chocolate, coarsely chopped


  1. Line an 8-inch square baking pan with parchment paper.
  2. Melt 1 teaspoon butter in a small skillet over medium heat. Add almonds and a pinch of salt. Cook, stirring occasionally, until almonds are golden, about 5 minutes. Pour into a bowl.
  3. In an electric mixer, beat together almond butter and goat cheese. Beat in almond flour. Stop mixer and scrape down sides. Beat in sugar, 1/4 teaspoon salt and 5 tablespoons butter until combined. Scrape down sides and beat once more to combine. Spread into…

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Date cookies

Nettle and Quince


I have three most vivid food memories of Jerusalem, which I visited nearly twenty years ago: yemeni malawach, a thick deliciously greasy flaky pancake served hot with raw crushed tomatoes and za’atar; addictive sachlab, a thick drink so unctuous and sickly sweet that it at once repels and keeps you coming back for more; and the date cookies from Damascus gate.

It was the spring of 1997 and I spent a few weeks in Israel visiting a friend — not ‘a’ friend, my oldest childhood friend, my next door neighbor for years, my daily play companion. She was studying in Jerusalem, so, apart from a few days around Purim during which we traveled together to the Sinai, and a few days when I ventured North alone, I spent most of those three weeks in Jerusalem, wandering. I paced the old city endlessly. Memories fade but snapshots remains. I remember the…

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Mixes In Jars #5 – Dried Cranberry Vanilla Chip Cookie

Simply Grateful Housewife

Who doesn’t love cookies?  Here at our house cookies are probably the most requested treat.  It surpasses ice cream, cake, candy, even brownies.  So when it comes to finding new recipes to keep the troops from getting bored, I am always on the lookout.

A few nights ago the kids wanted something sweet to eat.  I took advantage of the opportunity to try a new mix in jars recipe.  These recipes allow me to whip up a batch of cookies quickly and doesn’t leave us with six dozen cookies.  We had 2 1/2 dozen cookies to enjoy, which means in a day or two I can try another kind.

Dried Cranberry Vanilla Chip Cookies

  • 3/4 Cup Granulated Sugar
  • 1/2 Cup Packed Brown Sugar
  • 1 1/4 Cup Craisins/Dried Cranberries
  • 1/2 Cup Vanilla Chips
  • 1 3/4 Cups Flour
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 Cup Softened Butter
  • 1 Egg

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Homemade Mint Oreos



It’s a true fact that Leprechauns LOVE mint. They will go crazy over these homemade mint Oreos! These are so simple and easy to make-something your kiddos would love to help with. So if you’re needing to lure some leprechauns into your leprechaun traps, these will do it! Happy St. Patrick’s Day!

Mint Oreos

1 pkg. Devil’s food cake-or any chocolate cake mix you prefer

1/3 c. oil

2 eggs

Mix all together well in large bowl. Dough will be thick. Taking tablespoon amounts at a time, roll into balls and place onto greased cookie sheet. Press dough with a rounded bottom cup. Bake at 350 degrees 6-8 minutes (8 minutes will give you a crunchier cookie). Remove from cookie sheet and let cool completely. Once cooled, sandwich two cookies together with mint frosting.

Mint Buttercream Frosting

1 stick salted butter, room temperature

1 1/2 c. powdered sugar

2-3 Tbsp…

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