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
- Preheat oven to 325 degrees F. Grease a cookie sheet with spray oil.
- In a medium bowl, whisk oil and sugar together.
- Add vanilla, egg, salt and soy milk. Whisk till combine.
- Add dry ingredients: flour…
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*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
- Line an 8-inch square baking pan with parchment paper.
- 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.
- 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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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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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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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!
1 pkg. Devil’s food cake-or any chocolate cake mix you prefer
1/3 c. oil
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
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