Category: Cookies and Brownies

OG WFPB Cowboy Cookies

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(WFPB – Whole Food Plant Based)

This one is DELICIOUS!!! Seriously, I have been eating these for my pre-workout fuel haha. So YUM and so good for you! I have been trying to experiment with different sweeteners and I read something about date paste, so since I had some dates all ready in my refrigerator, I thought I would experiment–the most fun part, except when it doesn’t turn out lol. In this recipe I subbed out the sugar for date paste, equal amounts. It tasted amazing and not too sweet, which I love.

The reason why I call them cowboy cookies is because I have been thinking about my dad lately and these cookies just seemed fitting for celebrating him. It was his birthday this month and he was a tried and true cowboy though and though. I can picture him out on the range herding cattle and eating some of these cowboy cookies. Oh man, I miss that guy. Here’s to you, dad!

WFPB Cowboy Cookies

  • 2 T. Flax Seed
  • 6 T. Water
  • 3/4 C. Date Paste (see below for recipe)
  • 2 C. Natural Peanut Butter
  • 1/2 C. Apple Sauce
  • 1 T. Vanilla
  • 2 tea. Apple Cider Vinegar
  • 1/2 tea. Salt
  • 1/2 tea. Baking Soda
  • 3/4 C. Regular Oats
  • 1 C. Cup4Cup Flour (gluten free)
  • 1 C. Coarsely Cut Walnuts
  • 1/2 C. Unsweetened Shredded Coconut Flakes
  • 1 C. Enjoy Life mini chocolate chips

Mix flax seed and water. Let sit for about 5 minutes.

Mix all of the dry ingredients together and all of the wet ingredients together in 2 separate bowls. Gradually add the dry ingredients into the wet ingredient bowl and mix by hand. Mix well and add walnuts, coconut flakes and chocolate chips. Mix well until all ingredients are combined and refrigerate for 30 minutes to an hour.

Preheat oven to 350 degrees. Have 2 cookie sheets ready with a splat mat on each cookie sheet. Get about 2 T of the dough and roll it into a ball with the palms of your hands and sit each ball on the cookie sheet. After the cookie sheet is full, take a fork and flatten out each cookie so they resemble the picture below. I just kind of pat the fork around the ball until it is to my liking. I like mine about 1/4 – 1/2 ” thick. Whatever thickness you decided on, make sure they are all uniform so they cook equally though. Repeat this process for the remaining cookie dough.

I put 2 cookie sheets in my convection oven – one on each rack. Cook for 12 minutes.

Makes 3 1/2 dozen cookies.

Recipe for Date Paste:

2 cups of fresh dates, pitted (pack it down good)

1/2 C. Water (add a little more if too thick)

Mix well in food processor or Vitamix. I used the Vitamix and used the tamper to mix it up well and I stopped and started it in between tapping it down. It worked great!

The BEST Vegan Chocolate Chip Oatmeal Cookie Recipe-Gluten Free

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PLEASE DON’T BE TURNED OFF BY THE TITLE OF THIS POST LOL!!  I promise–YOU WILL LOVE THESE!!  The texture is seriously my fav!!  The original chocolate chip oatmeal cookie recipe, that I have been making for about 20+ years now, has 1 c. of butter flavored shortening  and we all know how terrible that is for our body, so I subbed 1/2 C. applesauce and 1/2 C. almond butter.  I love grinding my own almond butter at the grocery store–seriously the best and you know exactly what is in the container :).  I also subbed flax eggs for real eggs.  The recipe is below:

1 Flax Seed Egg= 1 T. Flax seed mixed in 3 T. water

Let mixture set for about 5 -7 min and add to cookie mixture.

For this recipe, I used 2 flax seed eggs, so 2 T. flax seed and 6 T. water.

Lastly, I wanted to make them gluten free, so I used almond flour along with xanthan gum, because I have a couple of friends and a sister that LOVE to eat treats, and we all know that gluten-free treats seem to be rather bland.  Well, look no further because this recipe is a keeper.  Even if you’re not gluten free, you will be surprised at how glutenous this recipe seems to be haha.

THE BEST VEGAN CHOCOLATE CHIP OATMEAL COOKIE RECIPE– GLUTEN FREE

Yield: Approx. 2 1/2 doz. medium cookies

Preheat oven to 325 degrees.

INGREDIENTS:

CREAM TOGETHER WITH BLENDER:

1/2 C. Applesauce (no sugar, all natural organic)

1/2 C. Almond Butter

1/2 C. White Sugar

1 C. Light Brown Sugar

2 Flax Eggs (recipe above)

1 1/2 tsp. Vanilla

IN SEPARATE BOWL COMBINE DRY INGREDIENTS WITH WHISK:

1 tsp. Baking Soda

1 scant tsp. Salt

1 C. Oatmeal

3 1/3 C. Almond Flour

1 3/4 tsp. Xanthan gum

Slowly add dry ingredients to the creamed mixture 1 cup at a time and mix by hand (I like using a rice spoon). Don’t use the blender. Continue adding dry ingredients until all flour is mixed in and then add:

1 C. Enjoy Life Mini Chocolate Chips

1 C. Coarsely Crushed Walnuts

Mix until chocolate chips and walnuts seem to be throughout the dough. Put dough in freezer for 20 min. This is a step that you cannot skip!

Remove dough from the freezer and use a medium sized cookie scoop and put scoops of cookie dough on cookie sheet topped with a sheet of parchment paper. You should be able to get 12 scoops of cookie dough on one cookie sheet. Put in oven on center rack.

Bake cookies for 20-25 min or until slightly brown on top. Enjoy!

Healthier Pumpkin Cookies

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This weekend I was craving pumpkin. I LOVE pumpkin bread, pumpkin cookies, pumpkin pancakes. Well, you get the idea :). My daughter, Natalie, was home this weekend and we went to work transforming a regular pumpkin cookie recipe to a more healthy version. 

The original pumpkin cookie recipe is bomb. Here it is just in case you want to make it :). 

PUMPKIN COOKIES

2 c. Sugar

2 Eggs

2 tea. Vanilla

2 c. Pumpkin

1 1/2 c. Butter

4 c. Flour

1 tea. Salt

4 tea. Baking powder

2 tea. Soda

1 bag Chocolate Chips

1/2 tea. Cinnamon

1 c. Walnuts (optional)

Mix first 5 ingredients together (wet ingredients) and the dry ingredients in another bowl. Gradually add the dry ingredients to the wet and add chocolate chips and nuts at the last. Bake at 350 degrees for 12-15 min depending on how big your cookies are. These are so delicious! BUT they have butter, white flour, eggs and a lot of sugar. Here’s the updated healthier version :).

HEALTHIER PUMPKIN CHOCOLATE CHIP COOKIES


1/2 cup brown sugar

1/2 cup white sugar

2 T. milled flax seed mixed with 6 T. water (mix and let stand until thickened)

2 tea. vanilla

2 cup pumpkin

1 1/2 cup Apple sauce

2 cup quick cooking oats

2 cups oat flour

1 tea. salt

4 tea. baking powder

1 tea. baking soda

1/2 tea. cinnamon

1 12 oz. package of chocolate chips (EnjoyLife)

Mix first 6 ingredients and add remaining. 

Bake at 350 for 13-15 minutes on cookie sheet. 

Enjoy! These are best the following day after you bake them. Seriously, so good!

This is the substitution list:

Applesauce for the butter

Used half the sugar and added brown sugar for part

Oat flour (we ground in the Vitamix 2 c.) and quick oats for 2 c. for white flour 

Flax seed for eggs. 


The Master Chef :)!

FRIEND FRIDAY GUEST POST–MARY JENSEN!!

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Mary Jensen is such an amazing neighbor and friend. We were neighbors for years and had children the same age.  She was always the fun mom 🙂 of the neighborhood and my kids loved her.  Rumor has it that she’s an AWESOME teacher and she enjoys baking. I am so excited for Mary to share the recipe for her famous brownies!! Who doesn’t love a good brownie recipe!!  YUM!! Thanks so much for sharing with us today, Mary! Can’t wait to try these!! Sooooo I’ll let Mary take it away……..


I am the mother of 3 adult children. Jessica is married and the mother of three; Kacie is in SLC; and Andrew just got out of 9 years in the Navy.
I was widowed at age 30 when my kids were 5, 3, and 1.  I moved to St. George in the fall of 1993, and began going to Dixie College in August 1994.  My goal was to get a teaching degree to provide for my family.  I have a BS in History and English, and a Masters in Education.  I’ve been teaching for over 18 years in Washington County.

Baking is such a fun thing to do.  I love it more than cooking, but I do love to cook a good solid meal.  Opening up a bakery is not on my agenda because I want to be free to visit my grandkids and go play with my friends! 

MARY’S FAMOUS BROWNIES (original recipe from Betty Crocker with a few of Mary’s tweeks 🙂
In a large stock pot, melt 1 cup butter (2 cubes) and 1 package unsweetened chocolate – Bakers is preferred, 4 oz size. Melt on medium heat until all melted, but do not let it boil. Remove from heat.

Add 2 cups white sugar. Stir until smooth.

Add 4 eggs. Stir until smooth.

Add 1 tsp vanilla, 1 tsp baking soda. Stir together.

Add 1 cup of flour, a little overflowing. Stir.

At this point you can add chocolate chips or nuts.

Pour into 9 x 13 glass pan, non-stick sprayed.

Bake at 350 for 30 minutes.

The center will look a little sunken. Take a sharp knife and loosen the edges all around the pan. Let it sit for about 20 minutes.

I love to add homemade chocolate frosting, but my kids would rather eat it without.