Pumpkin Chocolate Chip Cookies

My little pumpkin (age 1 1/2) loves these!

1 egg

1 t vanilla

1 1/2 C sugar (or less)

1 C mashed pumpkin

2 T soft butter

1/3 C applesauce OR more pumpkin

2 1/2 C flour (part or all whole wheat flour works great)

1 t baking powder

1 t baking soda

1 t cinnamon

1/4 t salt

1/2 C - 1 C chocolate chips or raisins and/or walnuts

Mix dry ingredients. Mix wet ingredients (I mix the wet ingredients in the blender if my fresh pumpkin is chunky). Mix wet and dry ingredients together. Add chocolate chips. Bake 10 minutes at 350 degrees on an ungreased cookie sheet.

Chewy Granola Bars

Chewy Granola Picnic Bars

1 C firmly packed brown sugar

2/3 C peanut butter

1/2 C light corn syrup

1/2 C margarine or butter, melted (I only use 1 T butter, plus a little applesauce)

2 t vanilla

3 C quick-cooking rolled oats

1/2 C coconut

1/2 C raisins

1/2 C chocolate chips

1 C of any mixture of sunflower nuts, wheat germ, flax seed, sesame seed,

or anything else (even more oats, if that's all you have)

Grease 13" x 9" pan. Blend first 5 ingredients. Stir in remain-

ing ingredients. Press mixture in prepared pan. Bake at 350

for 15 minutes. Cool. 24 bars. (They’re good uncooked, too!) Do not overcook. They're supposed to be very soft and chewy.

Updated healthier version:

1/3 C firmly packed brown sugar

2/3 C peanut butter

1/2 C Emerald Acres honey (add more at the end, if the mixture is too dry)

1/4 C applesauce

2 t vanilla

3 C quick-cooking rolled oats

1/2 C coconut

1/2 C raisins

1/2 C chocolate chips

1 C of any mixture of sunflower nuts, wheat germ, flax seed, sesame seed,

or anything else (even more oats, if that's all you have)

Vegan peanut butter cookies

PB Cookies

½ C applesauce

¾ C p.b.

1 T vanilla

1 ¼ C brown sugar

1 C whole wheat flour

¾ C flour

¾ t baking soda

¾ t salt

Chocolate chips (Ghirardelli semi-sweet)

Bake at 375 for 10 min. 

Thanksgiving turkeys

Ingredients:
Nutter Butter cookies
Fudge stripe cookies
candy
frosting

Peanut Butter Chocolate Chip Cookie Dough Bites

(vegan and gluten-free)

1 1/4	cup cooked Chickpeas
3	Tsp Vanilla
1/2	cup Peanut Butter
1/4	cup honey or agave
1	tsp Baking Powder
1/2	cup Chocolate Chips Semi-Sweet

 Preheat oven to 350F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth.  Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1" balls. Bake for about 10 minutes.

Lowfat Molasses cookies

2   1/4 cups all-purpose flour

2 tsps ground ginger

1 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt

3/4 cup margarine (softened) (I use: ¼ C soft butter, ¼ C oil, ¼ C applesauce)

1 cup white sugar

1 egg

1 tbsp water

1/4 cup molasses

2 tbsps white sugar

Fastest Pumpkin Cookies

1 package spice cake mix (regular size)

1 can (15 ounces) solid-pack pumpkin

2 cups (12 ounces)  Semisweet Chocolate Chips, divided

1.  In a large bowl, combine cake mix and pumpkin; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in 1-1/2-cups chocolate chips. Transfer to a greased 13x9-in. baking pan.

2.  Bake at 350° for 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

3.  In a microwave, melt the remaining chocolate chips; stir until smooth. Drizzle over bars. Let stand until set.

Low Fat Sugar Cookies

5 tbsp butter, softened

3/4 cup sugar

1 egg

1 tsp vanilla extract

1 2/3 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

Using a mixer, beat butter and sugar until creamy. Add egg and vanilla, mixing well. In another bowl, whisk together flour, baking powder and salt. Gradually stir flour mixture into butter and sugar until dough forms. Don't worry if the dough seems a little crumbly at first; it will come together. Wrap dough in plastic and chill for two hours in the refrigerator.

Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 1/4-inch or 1/8-inch thickness. Use holiday cookie cutters dipped in flour to make cutouts. Gather scraps and re-roll until all the dough is used.

Place cookies 1 inch apart on a parchment-lined cookie sheet. Bake for 9-10 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.

Best (lowfat) Oatmeal Chocolate Chip Cookies

1 C flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

2 tbsp butter, room temperature

1/2 cup sugar (or less)

1/2 cup unpacked brown sugar (or less)

1 large egg

1/4 cup unsweetened apple sauce

1/2 tsp vanilla extract

2 cups quick oats

optional: 1/4 t allspice, cloves and ginger

stir in: chocolate chips or raisins, or white chips and craisins and walnuts

Preheat oven to 350°

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  

Add the egg, followed by the applesauce and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.

Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly. Bake for about 10-12 minutes, or until cookies become light brown at the edges. (do not overcook)

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Vegan version:  use flax seed for egg substitute, and use mashed bananas or margarine in place of butter

Cherry Bars

Cream together:

1 3/4 C sugar          

1 C butter (I've tried using less but it's never as good)           

1 t vanilla                  

Add 4 eggs.

 Add:      

 

4 C flour             

 

1 1/2 t baking powder                     

 

Spoon 2/3 of batter onto greased jelly roll pan (15" x 10").  Spread one can of cherry pie filling over batter. Top with rest of batter.   Bake at 350 til done. (15 min?)

When cool, top with glaze.             Glaze:  

    

1/2 t almond extract                       

1 C powd. sugar

1-2 T milK

 

This recipe was from Holly Allred in Guam and is Rachel's favorite dessert.

No-bake cookies

Boil for one minute in saucepan--       

1 C sugar                     

1/2 C milk                    

2 T butter (or 2 T corn syrup)              

 2 T cocoa

Remove from heat and add: 

 

1 t vanilla       

 

1/2 C peanut butter       

 

2 1/2 C quick  oats      

 

Mix, then spoon onto plate and  chill.

GINGERBREAD COOKIES (from the Nauvoo Scovil Bakery)

1 C sugar      
1 C molasses        
3/4 C oil          
1/2 C hot water              

Combine.       

Add 2 eggs.

Mix: 

 

1 t baking soda       

1 t cinnamon           

6 or 7 C flour (use 1/3 whole wheat)  

½ t salt       

1 ½ t ginger

Refrigerate dough.  Roll out and cut.  Bake at 350, 10 minutes.

Reduce oil (replace with water) for lower fat.

 

Vegan option:  use flax seed in place of eggs

Low fat oatmeal cookies

1 C flour (whole wheat and/or part white)

1 t baking powder

½ t salt

½ -1 t cinnamon

½ t ginger (I use less)

3/4 C brown sugar (use anywhere between 1/2 C to 1 C, based on taste and health preferences)

1 C rolled oats

            Combine.

¼ C oil (I use applesauce for half of the oil)

2 T milk (or water or juice)

1 egg (or 1 T ground flax seed dissolved in 2-3 T hot water)

Optional:  ½ C raisins or craisins or chocolate chips (Ghirardelli semi-sweet chips are vegan)

            Mix.  Bake at 375, 10 min, on sprayed cookie sheet

 

Another family staple.  We triple the recipe and the cookies still don't last long.  The vegan options are in italics.

Cookies: brownies

BYU Mint Brownies

(I've never made these, but I went to BYU and can vouch for them. They're heavenly!) 

1 c. margarine

1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Cookies

 

Cookies - ginger, gingerbread