Strawberry Banana Oatmeal Cookies (Egg & Dairy Free)

This post originally appeared on What’s Cooking With Ruthie where I’m a monthly contributor.

A couple weekends ago my husband invited my family over for dinner.  I had already made this Yogurt Lime Cake for dessert but my niece is allergic to eggs and dairy so I wanted to bake something just for her.

I thought these Strawberry Banana Oatmeal Cookies would be the perfect dessert for her but two things happened.  One,  I added chocolate chips (which contain dairy, oops!) and two, she didn’t end up coming over.   I guess adding the chocolate chips didn’t matter after all!  So, if you want these cookies to be both egg and dairy free, just omit the chocolate chips!

Strawberry Banana Oatmeal Cookies | A Sweet Baker

These cookies turned out moist and chewy and had the perfect amount of sweetness to them.  If you’re okay with dairy then I would highly recommend adding the chocolate chips…..so good!  My kids were even eating these for breakfast in the morning. Fruit, honey and oats – sounds pretty healthy to me!

I’m sure you could experiment with different kinds of fruit to suit your tastes.  You could also add more or less honey and even throw in some nuts or peanut butter for some protein.  I’m sure the possibilities are endless!

Strawberry Banana Oatmeal Cookies | A Sweet Baker

Strawberry Banana Oatmeal Cookies (Egg and Dairy Free)

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 29 minutes

Yield: One dozen cookies

Easy, healthy and delicious cookies that are made with only 5 ingredients. They're also egg and dairy free!

Ingredients

  • 1 banana
  • 1 cup fresh strawberries, cleaned and chopped
  • 1 tsp. vanilla
  • 2 Tbsp. honey
  • 1 3/4 cups quick-cook oats
  • Optional: 1/2 cup chocolate chips (omit if you want dairy free cookies)

Instructions

Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a medium sized bowl, mash banana and strawberries together with a masher until there are no longer any chunks.
Stir in vanilla, honey, oats and optional chocolate chips.
Using a cookie scoop, scoop out mixture and place on prepared baking sheet. Using a fork, gently flatten cookie slightly.
Bake for 15-18 minutes or until cookies turn lightly golden brown.
Remove from oven and let cookies cool on the baking sheet and then move to a wire rack to cool completely.
Enjoy!
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Grapefruit Ricotta Cookies

I’m back with some more citrus treats!

I don’t know what it is this year but I have had a major craving for grapefruit.  I can’t seem to get enough of it!  These Grapefruit Ricotta Cookies were the perfect way to satisfy my grapefruit craving and my sweet-treat craving!

Grapefruit Ricotta Cookies | A Sweet Baker

These Grapefruit Ricotta Cookies are so moist plus they have a grapefruit glaze on top to seal in all the goodness.  I used Ruby Red grapefruits in these cookies but I’m sure they’d taste just as good with any kind of grapefruit.  Even oranges or lemons would be delicious.

Grapefruit Ricotta Cookies | A Sweet Baker

When I was glazing these cookies my kids were unpacking there lunch bags and asking what I was doing.  As soon as I mentioned grapefruit glaze they rushed to the bowl and wanted a taste.  They couldn’t even wait for the glaze to set before they were begging to eat the cookies.  I’m sure they’ll be happy when they open their lunch bags today because that’s what they’re getting for a treat!

Grapefruit Ricotta Cookies | A Sweet Baker

Grapefruit Ricotta Cookies | A Sweet Baker

Grapefruit Ricotta Cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 20 cookies (I used a medium-sized scoop)

Moist and delicious cookies infused with the freshness of grapefruit and the creaminess of ricotta cheese.

Ingredients

  • 2¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 4 Tbsp grapefruit zest (about two large grapefruits), divided
  • 1 egg
  • 1 cup (or one 300g container) fresh whole-milk ricotta (drain any excess liquid, if necessary)
  • 1 teaspoon vanilla extract
  • For the Glaze:
  • 1 Tbsp. reserved grapefruit zest
  • 3 Tbsp grapefruit juice (adjust amount of juice to get desired consistency)
  • 1 1/2 cups icing sugar, sifted

Instructions

Preheat the oven to 325 F. Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer with a paddle attachment combine the butter, sugar and 3 Tbsp grapefruit zest. Mix until light and creamy.
Add the egg, scraping down the sides of the bowl as needed.
Add the ricotta cheese and vanilla, and mix until combined.
Slowly stir in the flour mixture until just incorporated.
Using a cookie scoop, scoop batter onto the prepared baking sheet. Lightly flatten with a fork.
Bake for 20-22 minutes, or until the edges turn light brown.
Remove cookies and let them cool completely before glazing.
For the Glaze.
Add the 1 Tbsp of reserved zest with the grapefruit juice and powdered sugar, stirring well to make a glaze.
Dip the tops of each cookie into the glaze and place on the parchment paper to set.
Enjoy!
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Recipe adapted from The Kitchen Paper

Gluten Free Cinnamon-Sugar Cookies

Tomorrow is Valentine’s Day!  How do you celebrate?

This year my husband and I are staying in with the kids because we’re having dinner out next weekend with friends.  I always buy my kids some little sweet treat to celebrate and this year I made their classes Shortbread Bars with Cinnamon Heart Buttercream. It’s so good!

I also made some Gluten Free Cinnamon-Sugar Cookies for the first time this week.  I used coconut flour instead of regular flour, which I had never used before, and it gave it an amazing taste.  These cookies baked up so moist too and stayed moist for days after. Everyone that tasted them has asked for the recipe!

Gluten Free Cinnamon-Sugar Cookies | A Sweet Baker

Gluten Free Cinnamon-Sugar Cookies | A Sweet Baker

Have you been watching any of the Olympics?

I’ve been enjoying the skiing and skating competitions and we’re even getting to watch a bit of the action during the lunch break at school.  Our cafeteria and main foyer have TV’s that have been tuned to the Olympics so we can all get in the spirit of the games.  It’s amazing how much skill and talent we have in our great country.  I’m definitely proud to be Canadian!

Gluten Free Cinnamon-Sugar Cookies | A Sweet Baker

Whatever your plans are for Valentine’s Day, I hope you have a great day and get to spend it with those special in your life!

Gluten Free Cinnamon-Sugar Cookies | A Sweet Baker

Gluten Free Cinnamon-Sugar Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12-18 cookies

Moist Gluten Free Cinnamon-Sugar Cookies made with flavorful coconut flour. You won't be able to eat just one!

Ingredients

  • 4 eggs
  • 3/4 cup + 2 Tbsp. sugar
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt
  • 1/2 cup butter, melted
  • 3/4 cup coconut flour, sifted
  • 2 tsp. cinnamon

Instructions

Preheat oven to 375 F. Line a cookie sheet with parchment paper and set aside.
In a large bowl, whisk together eggs, sugar (reserve 1 Tbsp of sugar), salt, vanilla and butter.
Stir in coconut flour and let the mixture sit for 5 minutes to allow the batter to thicken.
On a small plate, combine cinnamon with the reserved 1 Tbsp. sugar.
Using a small cookie scoop, scoop dough into balls and roll into cinnamon-sugar mixture, coating thoroughly.
Place balls onto prepared cookie sheet, about 1 inch apart and flatten each ball with a fork.
Bake for 15 minutes.
Remove from oven and let cool on a wire rack.
Enjoy!
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Recipe from an insert in the Bulk Barn (no credit listed).

Crispy Polynesian Butterscotch Cookies

This week I have a delicious cookie recipe that you’ll want to add to your recipe box.  I was a bit skeptical at first when I read the recipe (because I don’t like nuts in my baking) but I’m so glad that I made them.   These Crispy Polynesian Butterscotch Cookies were a big hit in my house, even with the nuts!

Crisp Polynesian Butterscotch Cookies | A Sweet Baker

These cookies have a little bit everything in them that I found I used up a bunch of odds and ends in my baking cupboard.  I added butterscotch chips, oats, coconut, crispy rice cereal and slivered almonds.  You really could add in any little extras you have hanging around and I’m sure these cookies would turn out great.

A while back I was in the Bulk Food store and I noticed the butterscotch chips and thought I’d give them a try again. Normally I don’t care for them because I find they have quite an artificial taste.  I tried them out on my boys before making this recipe and they both thought they tasted gross.  I didn’t want to throw them out so I tossed them into these cookies and guess what?  They didn’t even know they were in there!   I quite enjoyed them as well.  They blend so nicely with all the other flavors that the cookies tasted great!

Crisp Polynesian Butterscotch Cookies | A Sweet Baker

You know what else would go great with these cookies?  A nice mug of hot chocolate!  It’s been so cold (again) where I live that I’ve been wearing all my sweaters and making lots of hot drinks just to stay warm.  But, if I had some of these cookies with a hot chocolate, life would be good!

Crispy Polynesian Butterscotch Cookies

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Yield: 18 large cookies or 3 dozen small cookies

A chewy cookie that has a lot of flavor and a lot of texture. This recipe uses a bit of everything in your baking cupboard!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup butter or margarine, softened
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup butterscotch chips
  • 1/2 cup quick cooking oats
  • 1/2 cup crispy rice cereal
  • 1/2 cup flaked coconut
  • 1/2 cup slivered almonds

Instructions

Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.
In a small bowl, combine flour, baking soda and salt. Set aside.
Using a stand mixer with the paddle attachment, add butter, oil, both sugars, egg and vanilla. Blend on medium speed until mixture is creamy.
Remove bowl from mixer and stir in butterscotch chips, oats, cereal, coconut and almonds.
Using a cookie scoop, place dough about 2-3 inches apart on prepared cookie sheets.
Bake for 12-14 minutes or until edges are golden brown.
Remove from oven and let cool on wire racks.
Enjoy!
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Recipe adapted from Hershey’s Best-Ever Cookies

* This recipe first appeared on What’s Cooking with Ruthie, where I’m a monthly contributor.

Sour Cream Christmas Pinwheels plus a #GayLeaFoods Giveaway!

Last weekend my husband took my oldest son to basketball practice so I was home with my two youngest kiddies.  Of course, when I have a bit of spare time my first instinct is to bake.  So I adorned my kids with aprons and chef hats and we went to town baking up these Sour Cream Christmas Pinwheels!  They had a blast posing for the pictures and I got to spend some quality time with my kids!

Sour Cream Christmas Pinwheels | A Sweet Baker

Every time I bake with my kids they are always so enthusiastic at the beginning, pulling out ingredients from the cupboard, taking out all the measuring cups/spoons and wanting to add everything in the bowl at the same time.  This time I decided to place all the ingredients on the table and let them see how and when to add the ingredients.  It worked out perfectly and they had fun taking turns helping mom in the kitchen. The only thing I noticed is that when it was time to clean up they were nowhere to be found!  I’m sure my house isn’t the only house that happens in! :)

Sour Cream Christmas Pinwheels | A Sweet Baker

Sour Cream Christmas Pinwheels | A Sweet Baker

Sour Cream Christmas Pinwheels | A Sweet Baker

With the new chef hats and aprons I received in the mail my kids are more excited to help me in the kitchen.  I think they felt like real little bakers (as they should!).  With Christmas next week I hope we can whip out a few more recipes and enjoy our holiday time together!  I can’t wait!

Sour Cream Christmas Pinwheels | A Sweet Baker

Sour Cream Christmas Pinwheels | A Sweet Baker

As you can see, I have some goofy kids who love to pose for the camera!

Sour Cream Christmas Pinwheels

Prep Time: 25 minutes

Cook Time: 12 minutes

Total Time: 37 minutes

Yield: 20-24 cookies

A festive twist on a the classic sour cream cookie. These cookies are soft and fluffy and will look beautiful on a Christmas cookie platter.

Ingredients

  • 2 3/4 cups flour
  • 1/2 tsp. baking soda
  • 1/4 tsp.salt
  • 1/2 cup Gay Lea sour cream, room temperature
  • 1/2 cup Gay Lea butter, room temperature
  • 1 cup sugar
  • 1egg
  • 1/2 tsp. vanilla
  • Red food coloring paste
  • Green food coloring paste
  • Sprinkles

Instructions

In a medium sized bowl, whisk together flour, baking soda and salt. Set aside.
In a stand mixer with the paddle attachment, cream together sour cream, butter and sugar until smooth and creamy.
Add in egg and vanilla and mix well.
Slowly add dry ingredients and mix until combined.
Remove dough for mixer and divide into three balls.
Place on ball of dough back in the mixer and add red food coloring paste and mix well until combined. You may need to add more flavor until dough is not sticky.
Clean out your mixer bowl and place the second ball in the mixer bowl. Add the green food coloring paste and mix well, adding flour if needed.
Wrap each ball in plastic wrap and refrigerate for 1-2 hours.
Remove dough balls from fridge and place on a piece of parchment paper and roll each ball into a rectangle (about 6"X12") and place each rectangle on top of each other.
Roll dough from the longest side into a log. Sprinkle parchment paper with sprinkles of your choice and roll log in sprinkles until well coated.
Place cookie log back into the fridge for 1 hour.
Preheat oven to 350 F. Line a cookie sheet with parchment paper and set aside.
Remove log and, using dental floss or a sharp knife, cut log into slices, about 1/4"-1/2" thick.
Place slices on prepared cookie sheet and bake for 10-12 minutes.
Remove from oven and let cool completely!
Enjoy!
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Recipe adapted from The Yummy Life

Now…on to the giveaway!

One lucky reader will receive a year’s supply (12 coupons) of FREE butter from Gay Lea Foods just by entering the rafflecopter below! You can enter on multiple blogs that are participating but you can only win once.  Contest is open to Canadian residents (excluding Quebec) and you can expect to receive your coupons 4-6 weeks after the contest closes, which is December 23, 2013 at midnight!

Good Luck!

a Rafflecopter giveaway

 

“Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”