Oatmeal Chocolate Chip NutButter Cookies

Who doesn’t love a good cookie?  Chewy? Check! Chocolatey? Check! Nuttbuttery?  Check!!  

All the things you could want in one cookie!  I have been known to make these using sunbutter (to go to school safely) and almond butter (we have a peanut allergy in this house!) but if you are a die-hard PB fan I won’t stop you from using it here!  Why not try a hazelnut butter or cashew or Brazilnut?  There are some delicious nut butters available out there (or easily made from scratch at home!) so go wild here if you want!

prep

10 minutes

Bake time

12-15 minutes

makes

24 cookies

Ingredients

  • 1/2 C softened butter or coconut oil
  • 3/4 C coconut palm sugar
  • 1 large egg
  • 1tsp pure vanilla
  • 1/2 nut butter of choice
  • 1 C all-purpose flour or GF alternative
  • 1tsp baking soda
  • 1/2tsp sea salt
  • 1/2 C rolled oats
  • 2C dark chocolate chips

Instructions

  1. Preheat oven to 350F
  2. Cream together butter and sugar.
  3. Stir in vanilla, egg and nutbutter until smooth
  4. In a separate bowl, whisk together flour, baking soda and salt.
  5. Add to wet ingredients and stir until combined.
  6. Fold in rolled oats and chocolate chips.
  7. Drop by teaspoonful onto a lined baking sheet.
  8. Bake for 12-15 minutes until lightly brown. 

Notes

If using sunbutter (sun flower seed butter) please note that there is often a reaction between the sun butter and other ingredients when baking that will result in the centre of the cookies being a lovely green colour!  This is totally normal (and kinda cool if you’re baking with kids!) so don’t panic!

You can use milk chocolate chips if you prefer those.  We just like the dark ones best here!

These make great neighbour gifts when they shovel your driveway or keep your kids entertained! 😉 

All Butter Scottish Shortbread

These cookies are a staple in our house! When we were still living in Scotland before Mr Fab Food’s papers came through for him to live in Canada, one of our favourite biscuits was a house brand from Tesco (a grocery store chain found all over the UK) – Tesco’s Finest Chocolate Chip shortbread.  We can’t get them here in Canada, they’re hard to ship and have arrive intact and we don’t get over there/have family come here more than once every few years.  So, creating our own version was a must!  It’s taken me years to perfect them to be “the best thing I’ve ever put in my mouth” according to one friend and “what I imagine Heaven tastes like” according to another.  And this year, so good that folks were placing orders for delivery and pick-up so they could have them at their own home for the holidays!

The basic recipe is from one of my most treasured cookbooks – Maw Broon’s Cookbook – from my Scottish besties the year I lived there and met Mr Fab Food.  Over the years I have played with the recipe to get the most perfect texture and sweetness so that the cookies melt in your mouth, aren’t too sweet and are definitely “moreish” as the Scottish would say.  The ingredients couldn’t be any simpler, but my notes in the bottom give a few tips to make them the most requested cookie at your house too!

prep

15 minutes

Bake time

35 minutes

makes

40 cookies

Ingredients

  • 500g unsalted butter, room temperature, divided 
  • 175 g caster sugar (see notes on this one)
  • 600g unbleached organic AP flour, sieved (see notes on this)

Instructions

  1. Preheat oven to 325F.
  2. Place 375g of the softened butter in a mixing bowl or the bowl of a stand mixer.  Melt the remaining 125g and pour over top.
  3. Whip butter using stand mixer, a hand mixer or by hand (this is where having the mixer can come in handy!)
  4. Add the sugar and continue to whip until smooth and creamy.
  5. Mix in flour until the dough is soft and slightly shiny (so you know the flour is completely incorporated in the dough)
  6. Remove from mixer.  At this stage you can add other ingredients for texture and flavour – some faves here are dark chocolate chips, white chocolate & cranberry or toffee bits & chopped nuts.
  7. Fold in any desired add-ins without over stirring.
  8. Scoop dough into 2tsp balls.  Roll into a ball and place on a lined baking sheet.  Press down slightly with fingers or the back of a spoon to flatten.
  9. Bake in pre-heated oven for 32-38 minutes depending on your oven.  When cookies are slightly browned at the edges they are done.
  10. Allow to cool slightly before transferring to a wire rack to cool completely.
  11. These cookies freeze well and make great gifts!

Notes

  1. Depending on where you live in the world, caster sugar has a number of names – powdered sugar (not to be confused with icing sugar which is completely different!), quick dissolving sugar or fruit sugar.  And, the reality is, if you’re trying to cut out refined sugar you don’t need any of them!  You can use organic cane sugar or coconut palm sugar in this recipe (I haven’t used caster sugar in 2+ years!!) by blasting your preferred sugar in a coffee grinder until it reaches the soft, powdery consistency you need for these cookies!  The sugar itself isn’t as important as the TEXTURE!  The quick-dissolve is what insures it combines well with the butter and will give you the buttery, flaky cookies you want, rather than the grainier texture you’d get from using granulated sugar.
  2. Melting 125g of the butter has been a game changer for the final texture of these cookies!  “Secret” recipes handed down suggest that hand-kneading the dough is what is key!  The warmth of your hands will help texturize the dough.  That’s fine when you’re baking for friends and family, but when I am giving these away to teachers and neighbours or selling them, we don’t always want to be handling the dough too much!
  3. The final key for soft, buttery, flaky dough is the part in the instructions that says to sieve the flour!  Even AP flour that has likely been sifted before bagging will settle depending on where and how you store it.  That extra step of sieving your flour will break up any lumps or compaction and give it the fluffiest texture!  

Gluten-free Ginger Cookies

These tasty cookies are a modification of one of my favourite recipe assignments during the Culinary Nutrition Expert program!  The modifications came when I was asked to create GF, DF cookies as a birthday party goody bag for one of my sweetest little Kids in the Kitchen pals ever!  Sometimes GF flours are harder to work with when making cookies.  Up until taking the CNE program I had never attempted GF cookies because they were that intimidating!  You want them to be crispy outside, chewy inside and sometimes that is hard when using GF flours!  This recipe has a tonne of flavour and is really easy!  

prep

15 minutes

Bake time

7-10 minutes

makes

24 cookies

Ingredients

  • 1 C brown rice flour
  • 3/4 C buckwheat flour
  • 1/4 C coconut flour
  • 1 tsp baking soda
  • 1 1/2 tsp Gingerbread spice
  • 1/4tsp sea salt
  • 1/2 C coconut oil
  • 2/3 C coconut sugar
  • 1/4 C raw honey or pure maple syrup
  • 1 1/2 Tbsp grated fresh ginger
  • 1 large egg, beaten
  • 1 tsp Apple Cider Vinegar
  • extra coconut sugar for rolling on dough

Instructions

1. Preheat oven to 350. Line a baking sheet with silicone baking mat or unbleached parchment paper.

2. In a large bowl, whisk together the flours, baking soda, gingerbread spice and sea salt. Set aside.

3. Gently heat the coconut oil in a saucepan until liquid. Remove from heat and whisk in coconut sugar, honey and fresh ginger. Allow to cool until you can touch it.

4. Once cool, whisk in egg and apple cider vinegar. If you add egg too soon it will begin to cook.

5. Pour wet mixture into dry ingredients and stir until just combined.

6. Scoop dough into 1 Tbsp measures. Roll into balls and roll in extra coconut sugar for nice sparkly texture on finished cookies.

7. Place a few cm apart on baking sheet. Press with cookie stamp, flatten with spoon or leave as balls.

8. Bake 7-10 minutes until fragrant and puffed slightly.

Notes

The fresh grated ginger and extra coconut sugar for rolling are what take this recipe over the top!  If you don’t LOVE fresh ginger, use less but don’t give up on it entirely!  It’s a tuber that grows in the ground – this is one worth sourcing locally and organic!!! 

Coconut flour is great in cookies because it gives a little bit of extra sweet and helps with the chewy texture. However, it absorbs A LOT of moisture so don’t use more than the 1/4 C suggested or your cookies will be dry and fall apart.  You could also use almond flour, but then they aren’t nut free and I wouldn’t be able to send them to school with the girls!