As we phase from out of the fall and into winter, we find ourselves immersed in all the things we love most dearly—milk and cookies. This can mean a bit more meat around the beltline, so make sure those cookies are well worth the extra inches, like these scrumptious pumpkin cookies from Sweet Society. Be prepared to dedicate a couple New Years Resolutions to burning these bad boys off when January rolls around, but the holidays are simply your excuse to treat yourself to yummy goodies. Take advantage. Continue reading
After my fiancé had a particularly bad day at work, I offered to make him cookies. Instead of making my usual crunchy chocolate chip cookies, I let him pick something off my Pinterest board that caught his eye, and these peanut butter monster cookies from Lemon Sugar are what he settled on.
This recipe came together quite quickly and easily. The instructions are clear and detailed and even though I missed a couple things (whoops; forgot to beat in each egg individually!), it didn’t affect the final product. I often have problems with cookie dough spreading too much when it bakes, so I made sure to refrigerate this dough longer than suggested in the recipe just to be safe.
I was also a little tentative about the size of these cookies. I’ve never scooped 3 tablespoons of dough onto a cookie sheet as one cookie. The dough balls were so big I felt like I was rolling baseballs in Reese’s Pieces, but in the end it worked fantastically. The cookies are big, yes, but they didn’t spread into each other and they cooked through really nicely.
The final product was a batch of thick and chewy cookies with a perfect mix of sweet and salty and a colorful and festive appearance. This recipe was definitely a winner – and the colors are perfect for fall. What’s better than a delicious orange and brown monster cookie on Halloween?
Not to adhere to stereotypes too strongly, but being British there are very few things I enjoy more than a cup of tea and good cookie (or as we call them biscuit). When I first started working in an office in my early 20s there was a fully stocked cookie tin within arms reach, and reach for it I did, four to five times a day.
Unfortunately my metabolism couldn’t support such a habit, and I soon had to give up my tea time snacks. Since then I have been looking for a sweet afternoon pick-me-up that wouldn’t leave me struggling to fit into my favourite skinny jeans.
These cookies, whilst still a treat, are a lot better for you than their processed flour and sugar counterparts. The sweetness of the banana accentuates the honey which balances the rich bitterness of the cocoa nibs. The lack of flour makes the cookies soft and chewy with the nuts giving it a satisfying crunch.
Paleo Double Chocolate Chip Cookies Recipe
Makes a dozen – Adapted from The Lean Green Bean
1 cup chunky peanut butter
¼ cup of honey
2 tbsp cocoa powder
1 large banana
1 tsp vanilla extract
1 tbsp cinnamon
½ tsp baking powder
½ tsp bicarbonate of soda
salt to taste
½ cup chopped mixed nuts and raisins
½ cup cocoa nibs
Preheat the oven to 350F and line 2 baking sheets.
Put the banana in a stand mixer with the beater attachment and whisk on high until well mashed.
Add the rest of the ingredients (reserving the mixed nuts and cocoa nibs) and beat until well combined.
Using a wooden spoon stir in the nuts and nibs.
Portion the mixture evenly onto the baking sheets, I could fit 6 cookies per standard tray.
Bake for 12-15 minutes, until golden brown.
Leave to cool on the tray for 10 minutes and then move to a baking rack to finish cooling completely.
- Gwyneth Paltrow’s Sweet Potato and Five Spice Muffins by Jenny @ BAKE
- Paleo Coconut, Almond and Cranberry Cake Bars Recipe by Jenny @ BAKE
- Living like it’s 200,000 BC: The Paleo Diet