Category Archives: Cookies

Pecan Orange Chocolate Cookie Bars

If you love toasted pecans in cookies, you’ll love this. A light pecan treat with just a hint of orange chocolate to give it a unique and delightful flavor.

Ingredients

2 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
1/2cup butter, cubed
1/2 cup maple syrup
1/2 cup honey
1/2 cup butter
3 tablespoons whipping cream or milk

Preparation

1. Preheat oven to 350°. Grease bottom and sides of a 13- x 9-inch baking dish or pan.

2. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.

3. Mix flour, maple syrup, and 1/2 cup butter until mixture resembles coarse meal. Press mixture on bottom of prepared pan.

4. Bake at 350° for 10-15 minutes or until edges are lightly browned. Remove from oven.

5. Bring honey, other 1/2 cup of butter, and whipping cream or milk to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling onto prepared crust.

6.) Shave or grate the chocolate bar over the top.

6. Bake at 350° for 15 minutes or until golden and bubbly. Cool completely on a wire rack (about 30 minutes). Cut into square cookie bars.

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Santa Hat Brownies.

These brownies are super easy, super fun.

1 pint fresh strawberries

Non-processed whipped cream:

Beat 1 cup heavy whipping cream on high until stiff peaks form. Gradually add 1-2 Tbsp honey in small dripped threads while still beating until well mixed. Gradually add 1 tsp vanilla.

Non-processed , 1 pot brownies: Makes 24.

4 squares organic unsweetened chocolate

1/2 cup butter

1/4 cup olive or grapeseed oil

1 cup honey, or 2 cups evaporated cane juice or sugar, or 1 1/2 tsp stevia

3 eggs

1 tsp vanilla

3/4 cup flour

1 cup chopped walnuts

Heat chocolate, oil and butter in small saucepan over low heat until chocolate is melted completely. Remove from heat. Stir in sweetener until well mixed. Stir in eggs whisking each one after added. Add vanilla and mix in flour all at once. Stir in nuts.

Spread into 13×9 lightly greased pan and bake at 350º for 30 minutes or until toothpick comes out clean. Do not overbake.

Cool and cut into squares. Top with a dab of whipped cream and strawberries as shown in photo.

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Molasses Coconut Chews

Molasses Coconut Chews: Makes 2 1/2 pounds.

Of course, these are so much better with dark chocolate.

1 1/4 cups Rapadura or evaporated cane juice 1/2 cup honey or agave
1/3 cup molasses
2 Tbsp butter

4 cups shredded coconut (fresh coconut tastes best)
12 oz semisweet chocolate pieces or a 12 oz dark chocolate bar.

Combine cane juice, honey, molasses and butter in a saucepan. Cook, stirring constantly until cane juice dissolves. Cook without stirring until candy thermometer reaches 266o or the hard ball stage.

Remove from heat; stir in coconut. Pour mixture into a well-buttered 13×9 inch pan. Cool until lukewarm and comfortable to handle. Form candy into 1/2 inch balls, then cool completely before coating them.

Coating: Melt chocolate in a saucepan on very low heat or a double
boiler. Dip each ball into the chocolate with a fork. Cool on a plate. Store up to 3 weeks in the refrigerator.

For more recipes like this one using non-GMO and non-processed ingredients, follow this online recipe book.

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Cranberry Walnut Bars

These cranberry walnut bars have the perfect mix of sweetness and zing. Plus…they look festive enough for the holidays.

Shortbread:
• 1/4 cup grapeseed oil or olive oil
• 2 cups organic flour
• ½ cup honey
• ½ teaspoon salt

Cranberry Walnut topping:
• 1 stick unsalted butter
• 1 cup Rapadura sugar or 3/4 cup honey
• ⅓ cup pure maple syrup
• 2 cups walnuts (whole, if possible)
• 2 cups fresh cranberries, rinsed

INSTRUCTIONS
Shortbread:
1. Preheat oven to 350 degrees. Grease a 9 x 13 pan.

2. Add oil, flour, honey and salt in a medium bowl. Cut together using pastry blender (or two knives) until mixture looks like small peas.

3. Pour shortbread into pan and pat down. Bake for 20 minutes or until golden brown.

Topping:
1. Combine butter, honey or Rapadura and maple syrup in a saucepan over medium low heat. Stir until butter is melted and simmer for 1-2 minutes. Stir in walnuts and cranberries. Pour over shortbread base. Return to oven and bake until bubbly, about 20-25 minutes.
2. Cool in pan before cutting bars.

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Raspberry Chocolate Almond Cookies

These cookies are literally bursting with flavor. First from the melted raspberries, then followed by the melted chocolate. Gooy and yummy and good for you since there is no fattening butter.

1/4 cup grape seed or olive oil

3/4 cup honey or 1 cup sugar

1 egg

1 tsp vanilla

2 cups flour

1/4 tsp fresh ground ginger

1/4 tsp salt

1/2 cup raspberries

6 ounce chocolate bar or chocolate chips

1/4 cup chopped almonds

Optional: powdered sugar.

Beat oil, eggs and honey and vanilla until light and fluffy. Mix in ginger and salt. Add flour and mix well. Add raspberries, almonds and chocolate chips or chop up a chocolate candy bar.

Mix well and refrigerate for 1 hour. Roll out onto floured surface to about 1/4 inch thick and cut into cookies with a 2-3 inch round cookie cutter or a glass.

Bake in preheated 375º oven until lightly browned. Cool before eating as the raspberries will stay hot for a while and can easily burn your mouth. Roll in powdered sugar if desired. See our recipe for making your own powdered sugar not from a plastic bag.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Pumpkin Pie Bars

When you don’t want a whole pie, these Pumpkin Pie Bars are just the right thing: not too heavy, not too filling.

1 1/3 C organic unbleached white flour
1/2 C Rapadura or brown sugar
3/4 C white sugar or 1/4 C. honey
3/4 C cold butter
1/2 C. chopped pecans
8 oz cream cheese
3 eggs
1 lb cooked pumpkin
1 Tbsp pumpkin pie spice

Preheat oven to 350 degrees. Grease a 13×9 baking pan. Mix flour, brown sugar and 1/4 C white sugar. Cut in butter and add pecans. Reserve 1 C of this mixture and press the remaining mixture into the prepared pan and bake 20 minutes.
Beat cream cheese, remaining 1/2 C white sugar, eggs, pumpkin and spice. Pour over crust, sprinkle with reserved crumb mix and bake an additional 30-40 minutes or until filling if firm and a toothpick in center comes out clean.

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Homemade Graham Crackers

These Homemade Graham Crackers taste so much better than the store-bought processed variety. And they are super easy and quick to make. Eat like a cookie (dipped in milk of course) or as a nutritious snack. These are made with buckwheat which adds nutrient value to these crackers.

graham-crackersMakes 2 dozen.

1 1/4 cup all purpose (preferably unbleached) flour

1/2 cup cornmeal

1/2 cup buckwheat flour

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

2 tsp cinnamon

7 Tbsp butter, softened

1/4 cup honey plus 3 Tbsp

1/4 cup milk

1 tsp vanilla extract

Mix the first 7 ingredients together in a bowl.

Using a pastry cutter (or a food processor), cut the butter into the dry ingredients until well incorporated without any big lumps.

Add the honey, milk and vanilla and blend with a hand mixer (or food processor!) until the dough comes together to form a ball.

Chill the dough for at least one hour.

Preheat the oven to 350°.

Roll dough out onto a well-floured cutting board to slightly less than 1/4 of an inch thick.

Cut into rectangles approximately 1 1/2 inches wide by 3 -4 inches long.

Poke holes in the crackers with a fork to keep them from puffing up while cooking, then transfer them to your cookie sheet.

Bake for 12-13 minutes, or until the edges just barely get brown and depending on whether you like crunchy graham crackers or soft ones.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

DC-LOGO-vert   THIS RECIPE IS SPONSORED BY: DC HARDWOOD FLOORING OF COLORADO.

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Cranberry Pistachio Cream Cheese Cookies

creamcheese_pistachio_cookiesMakes 3-4 dozen.

2 sticks butter softened, or 1/2 cup olive or grapeseed oil.

8 ounces cream cheese, softened

1/2 cup honey, or 1 cup evaporated cane juice or sugar, or 1 tsp stevia

1 large egg

1 tsp vanilla

1 3/4 cup flour, plus more for rolling

1/3 cup dried cranberries

1/2 cup shelled pistachio nuts.

With mixer, beat butter or oil, cream cheese and sweetener at high speed until fluffy. Add egg, vanilla and salt and beat until blended. Add flour and mix at low speed just until combined. Add cranberries and pistachios.
Divide dough into thirds, form into 3 tubes and wrap with foil or waxed paper. Chill until firm, about 1-2 hours.

Preheat oven to 375º. Slice dough rolls in 1/4 inch slices and place on cookie sheet. Sprinkle coarse sugar on top before baking. Rapadura or Sucanat work well. Bake until golden brown, about 14 minutes.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Pumpkin Brownies

We are seriously addicted to these pumpkin brownies. They are not as heavy as pumpkin pie and have even more flavor, and that’s the problem. I could eat a whole plate of these myself. Quick and easy to make as well.

Fully baked pumpkin brownies1 cup cooked, pumpkin puree.  (See how to use fresh pumpkin in recipes in our non-processed cooking tips category.)
3/4 cup honey
1/2 cup milk
1/2 cup butter
1/4 cup chopped pecans
1 tsp vanilla
1/4 tsp salt
1/2 tsp pumpking pie spice or 1/4 tsp cinnamon and 1/4 tsp nutmeg
1/3 cup flour
2 eggs
Optional: 2 Tbsp organic cocoa powder

Preheat oven to 350 degrees. Grease an 8×8 or 9×11 inch baking pan. In a small saucepan, heat honey, milk, butter and pumpkin puree to simmering. Remove from heat and whisk in eggs, vanilla, salt, spices, pecans and flour.
Bake 40-45 minutes or until just firm in the middle..

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Ghostly Divinity

meringue-ghosts3Staying away from highly processed refined white sugars around Halloween can be next to impossible. But we said “next to.”

Some cooks think meringue is complicated and difficult to make but it’s not at all if you remember a couple key rules when making it. It only took me about 5 minutes to whip up a batch of these. Just follow this recipe exactly and you will not have any problems. Our recipe also has a little hidden surprise to it.

Makes 2 dozen.

2 egg whites

1/8 teaspoon cream of tartar

2 Tbsp honey or 1/8 tsp stevia

organic semisweet mini chocolate chips or pieces of raisins

Heat oven to 225°F. Very lightly grease a cookie sheet with olive oil. In small bowl, combine egg whites and cream of tartar; beat at medium to high speed until peaks start to form. Add sweetener very slowly, about 1/2 tsp at a time by drizzling it into the whites and whipping between each application.

Most recipes like this say you need a decorating or piping bag to make the ghosts, but you can do it with a simple tablespoon. If you have a cake decorating bag, you can get more creative, but will your kids care? Probably not.

Optional: you can place your little ghosts on top of a pre-made cookie wafer to give them more flavor and appeal. And, you can hide little surprises inside of them like putting a few chocolate chips or raisins inside the ghost by pushing them into the center of the meringue with a butter knife or toothpick before you bake them.

Scoop up a heaping tablespoon of the meringue and drop a dollop onto your oiled cookie sheet or a cookie wafer. Using the back of the spoon, tap the top of the dollop and pull up to form a peak for the top of the ghost’s head. You can shape and form the meringue a little with your spoon and fingers to make it into the shape you want.

Place 3 Mini chocolate chips in each ghost for eyes and mouth. Or cut up small pieces of raisin to use if you want to stay away from the processed chocolate chips. For the mouth, put the pointed tip of the chip into the meringue to give the mouth more of a round appearance. Place cookie sheet on center rack in oven.

Bake at 225°F. for 1 hour and 30 minutes. Cool completely. Remove ghosts from cookie sheet. Keep them refrigerated if you won’t be eating them right away since they are made from eggs.

For more recipes like this one using non-GMO and non-processed ingredients, follow this online recipe book.

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