Kat Cupcake: Cookies

Showing posts with label Cookies. Show all posts

November 27, 2020

Double Dark Chocolate Cookies

This is another recipe adapted from Babycakes! I am loving re-discovering this cookbook

I can't say enough about these cookies because they are absolutely phenomenal!

Honestly the first couple times I ate them I was like "omg these are so good! did a I actually make these? what did I put in them, crack?!"

They are sooo tasty and I have already made them a couple times! I think they're perfect for a treat to go with your lunch or an evening snack. The flax meal adds such a nice texture, nuttiness, depth to the cookies that I love so don't skimped on that!

I love the addition of cinnamon as I think it adds and extra kick and brings out the flavor of the chocolate more. However, you don't need to add it if that isn't your thing.

I love these cookies! And love that they're better than anything you can buy at the store but way healthier too!

Double Dark Chocolate Cookies

Makes about 24

Ingredients

1 cup coconut oil, softened

1/3 cup apple sauce

1 1/4 cups sugar

1/2 cup cocoa powder

1 tsp salt

1 tsp cinnamon

1 tsp almond extract

1/4 cup flax meal

1 tsp baking soda

1 cup chocolate chips

almond milk if needed

Directions

1. Preheat oven to 350F. Prepare a baking sheet with parchment paper

2. Blend together coconut oil, apple sauce, and sugar with a hand mixer or your preference of tool until well combined and creamy.

3. Stir in cocoa powder, salt, cinnamon, almond extract, flax seed meal, and baking soda until combined. If mixture is too thick then you can add a little bit of almond milk here to help you combine

4. Stir in chocolate chips and then scoop tablespoon sized portions of cookie dough onto your baking sheet.

5. Bake for 10 to 14 minutes until cookies are lightly brown on the edges and cookies are set in the middle.

April 24, 2020

Deadly Double Chocolate Cookies

Kat @ Cupcake Kat 1:01 PM 0 Comments

These double chocolate cookies are perfect for when you have an intense chocolate craving! You will not regret making these when the moment arises.

Finally we have some nice weather and I can take photos outside! I much prefer the outdoor lighting since I only use natural lights in my photos. I don't have any fancy light equipment yet and I honestly think natural light is the best when the conditions are right!

They have a chewy and soft texture as well as a deep chocolate flavor thanks to the abundance of cocoa powder. They're also vegan!

You can omit the cinnamon if it's not your thing but I love the sweetness and delicate spice that cinnamon gives!

Deadly Double Chocolate Cookies
24

1/2 cup brown sugar
1/4 cup white sugar
2/3 cup grapeseed oil (or other oil)
1/4 cup almond milk
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tsp almond extract (or vanilla)
1 cup whole wheat flour (or other flour)
1/2 cup cocoa powder
1/2 cup chocolate chips

1. Preheat oven to 350F and line a baking sheet with parchment paper
2. Combine brown sugar, white sugar. oil, milk, and cornstarch in a bowl. Whisk or blend until combined and creamy. Mixture will resemble a thin caramel. When you pick up the whisk, ribbons of the mixture should remain on top for a second.This mixture doubles as your binder so make sure you don't get lazy and mix it well!
3. Add in baking soda, salt, cinnamon, and almond extract then mix to combine
4. Create a well in your mixture then stir in flour then stir in cocoa powder until combined
5. Mix in chocolate chips

# Cookies # Vegan

June 30, 2019

Earl Grey Tea Madeleines

Kat @ Cupcake Kat 7:01 PM 0 Comments

The sun is shining. It's summer time. So it's outdoor tea party time!

I love the idea of a tea party. My friends and I throw little ones all the time.There's just something so cute and elegant about them. If you have never hosted one before, I really think you should!

These earl grey tea madeleines are perfectly dense and sweet. They go perfectly with a cup of earl grey tea and milk.

Earl Grey Tea Madeleines
12

Ingredients
2 tbsp earl grey tea leaves (from about 2 or 3 bags)
1/3 cup coconut oil (melted)
3/4 cup flour
1/2 tsp baking powder
1/3 cup sugar
2 eggs
1 lemon juiced
1 zest of lemon
1/2 tsp almond extract
1/4 tsp lavender extract

Directions
1. Place tea leaves in warm melted coconut oil and allow to steep for at least 15 minutes. Using a sieve, drain the butter into a bowl. You can reserve a tablespoon or so of the tea leaves to put in your madeleines of the leaves are small.
2. Preheat oven to 400F and lightly oil a madeleine pan
3. Using an electric mixer, beat eggs and sugar until thick. This will take about 4 minutes
4. Add extracts, lemon juice, and lemon zest and beat until combined
5. Sift in flour and baking powder together into your large bowl and gently fold in
6. Fold in coconut oil mixture
7. Drop batter into your madeleine pan. Batter will spread when baking so there's no need to spread
8. Bake for 10 minutes until golden and a tooth pick comes out clean

# Cookies

September 10, 2018

Tahini Date Cookies

Kat @ Cupcake Kat 7:30 PM 0 Comments

These cookies are perfect! They're vegan, gluten free, sugar free, and deeeelicious!

The dates add such a chewy sweetness to them that can't compare to anything else! Dates are truly one of the best things!

Dates are one of nature's best foods!
- first of all they are a natural sweetener
- they're high in antioxidants
- high in fibre to keep you full!
- they're a great source of energy

I'll definitely be making these cookies many more times. They're so simple to make and wonderfully healthy.

Tahini Date Cookies
24

Ingredients
1 1/2 cup oat
1/4 cup tahini
1/4 cup peanut butter
1 1/2 cup lightly packed dates
pinch of salt
pinch of nutmeg
1/2 tsp of cinnamon
2-4 tbsp almond milk (optional)

Directions
1. Preheat oven to 350F. Prepare a baking sheet with parchment paper
2. Place all ingredients in a blender or food processor and blend until it forms a dough. Add optional almond milk if the dough isn't sticking together
3. Shape into cookies into balls and then gently flatten on the baking sheet
4. Bake for about 10 minutes until lightly brown and let cookies cool on sheet

# Cookies # Gluten Free

May 20, 2018

Chewy Gluten Free Vegan Chocolate Chip Cookies

Kat @ Cupcake Kat 9:53 AM 0 Comments

These gluten free cookies are incredible! The chewy on the inside and crinkly on the outside. I have had a lot of gluten free and vegan cookies and these are the best! You won't believe it when you take a bite because they are just too delicious!

Do you like the pink leopard pink background?!

I always love when I manage to create something that's tasty while being vegan and gluten-free! It can be hard to get the textures and flavors right.

You'll definitely notice a difference between your standard cookie and these but trust me, it's a good difference! These have the most wonderful flavor and texture!

Chewy Gluten Free Vegan Chocolate Chip Cookies
Makes 24

Ingredients
1/2 cup white sugar
1/2 cup coconut sugar
1/2 cup coconut oil, softened
1/3 cup almond milk
1 tsp vanilla extract
1/3 cup rice flour
1/3 cup oat flour
1/3 cup coconut flour
2 tbsp corn starch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 to salt
1/2 cup chocolate chips

Directions
1. Beat together sugars and oil. Add the milk and vanilla and beat until combined
2. In a separate bowl, mix together the flours, corn starch, baking powder, baking soda, and salt.
3. Add dry ingredients to wet and stir to combine the stir in chocolate chips
4. Allow the dough to rest for 20 minutes, in the meantime preheat your oven to 350F
5. Bake cookies on a prepared baking sheet for about 10 minutes until edges are lightly golden brown

# Cookies # Gluten Free

March 30, 2018

Tahini Turmeric Cookies

Kat @ Cupcake Kat 10:41 AM 0 Comments

If you are as into food blogs as I am then I’m sure you’ve noticed that turmeric and tahini have become trendy buzzwords. I have enjoyed experimenting with both in recipes and especially grabbing a jar of tahini for the first time in a while! While turmeric and tahini are fun and delicious foods, they also have numerous health benefits!

I have to make a small disclaimer though, I have tried many turmeric lattes and not really enjoyed them :o . I don’t know if I just haven’t found the right recipe yet or if I just don’t like turmeric lattes! However, I love turmeric in curries and I love it even more in these cookies! So if you haven’t been entirely convinced in using turmeric yet then I urge you to try these out!

Now on to the health benefits!

Turmeric contains curcumin. Curcumin has powerful anti-inflammatory effects and is a very strong antioxidant. This can aid in digestion, reduce the risk of cancer, and relieve pain. However, the content is not that high in turmeric and it is poorly absorbed in the blood stream. Black pepper contains piperin which helps with absorbing curcumin. Therefore, it is added in the cookies! I promise you will barely if ever be able to taste the black pepper.

Tahini is a source of many vitamin and minerals. It is high in iron which can prevent anemia. It is incredibly high in calcium. It's also a good source of methionine, which aids in liver detoxification. It has 20% complete proteins, making it a higher protein source than most nuts! This helps maintain healthy skin and muscle tone. It's easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.

These cookies are gluten free, vegan, and free of refined sugars so you can enjoy them with all their health benefits and no guilt!

Turmeric Tahini Cookies

Makes around 20

Ingredients
3/4 cup tahini
1 tbsp coconut oil, softened
1/4 cup coconut sugar
1 egg or flax seed egg (mix 1 tbso ground flax seeds with 3 tbsp of water and sit for a few minutes)
1 tsp vanilla
2 tbsp maple syrup
2 tbsp coconut flour
pinch of black pepper
1-2 tsp turmeric
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips

Directions
1. Preheat oven to 350F. Line a baking sheet with parchment paper, this is important so that your baking sheet doesn't stain!
2. In a large bowl, cream together tahini, coconut oil, and coconut sugar until well combined. Add in egg or flax egg, maple syrup, and vanilla and mix again until combined.
3. Add in coconut flour, black pepper, turmeric, cinnamon, baking soda, and salt over the dough and blend in with a spatula. The dough will be thick and oily.
4. Fold in chocolate chips
5. Scoop out tablespoons of the dough and round into a ball shape. Then place on to your prepared baking sheet a couple inches a part from each other, Gently flatten the balls with your hands.
6. Bake for 6 to 8 minutes until cookies are set and lightly golden on the edges. Allow to cool

# Cookies # Gluten Free

March 18, 2018

Vegan Oatmeal Chocolate Chip Cookies

Kat @ Cupcake Kat 7:13 PM 2 Comments

These are the best oatmeal cookies I have ever had! I have made them several times now and every time I share them they are a hit!

Hope everyone is having a lovely spring! I am even though it seems winter wants to stay.

I haven't had as much time to post or engage on social media because of my final teaching practicum. It has been busy but wonderful.

I have even had the opportunity to teach a grade ten dance option class which has been so much fun! Crossing my fingers that I can get hired to this in September!

I adapted this from The Vegetarian Baker. They are the best oatmeal cookies I have ever had! (did I already say that?). The Vegetarian Baker has some great vegan recipes. I originally found him on Youtube where he does excellent videos.

Vegan Oatmeal Chocolate Chip Cookies
Makes 24

Ingredients
1 tbsp ground flax seed mixed with 3 tbsp of water, sit for 15 minutes
1 1/2 cup oats
3/4 cup spelt flour
1 tsp corn starch
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp Himalayan pink salt
1/2 cup coconut sugar
1/4 sugar
1/4 cup grape seed oil
1 tbsp almond milk
1/2 tsp vanilla or almond extract
1/4 cup shredded coconut
1/3 cup chocolate chips

Directions
1. In a large bowl, combine oats, spelt flour, corn starch, baking soda, cinnamon, nutmeg, and salt.
2. In another smaller bowl, combine flax seed egg, coconut sugar, grape seed oil, and extract. Whisk until smooth.
3. Pour wet ingredients into dry. Fold until combined and then blend until a dough is formed
4. Fold in shredded coconut and chocolate chips
5. Cover bowl and chill in the fridge as your oven preheats to 350F
6. Shape cookies into balls and flatten. Bake in the oven for 10-12 minutes until golden brown

# Cookies # Vegan

February 19, 2018

Soft Chocolate Cranberry Cookies (vegan)

Kat @ Cupcake Kat 6:05 PM 2 Comments

Perfectly soft and thick chocolate cranberry cookies. Making a fun and unique cookie has never been easier!

What's the secret to keeping these cookies soft? Cornstarch!
If you have never tried adding cornstarch to your cookies, I highly recommend it. Just like it gives gravies, puddings, and fillings a more full-bodied texture, cornstarch will keep your cookie dough more compact during the baking process, leaving the cookies soft, thick, and puffy.

Make sure not to over bake these as it will result in a crunchier cookie. It will still be tasty but if a soft cookie is what you want, try to keep the bake time closer to 10 minutes or less even depending on how long you refrigerated the dough for.

Chocolate Cranberry Cookies

Ingredients
1 cup spelt flour
1 1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/3 cup cocoa powder
1/4 tsp salt
1 tbsp cornstarch
1/2 cup grape seed oil (or other vegetable oil)
1/2 cup coconut sugar
1/3 cup maple syrup
1/4 cup dried cranberries
1/3 cup chocolate chips

Directions
1. Preheat oven to 350F and line a baking sheet with parchment paper
2. In a large bowl, mix together spelt flour, baking soda, baking powder, cinnamon, cocoa powder, salt, and cornstarch.
3. In another smaller bowl, whisk the grape seed oil with the coconut sugar and maple syrup.
4. Add the oil mixture to the dry ingredients and mix until cocoa powder is incorporated
5. Fold in cranberries and chocolate chips
6. Cover and chill dough in the refrigerator for 15-30 minutes
7. Scoop dough and roll into tablespoon sized balls. Bake for 10-12 minutes until firm

# Cookies # Vegan

January 23, 2018

Banana Flour Chocolate Chip Cookies (vegan and gluten free options)

Kat @ Cupcake Kat 7:47 PM 0 Comments

I'm always on the lookout for new healthy baking ingredients so when I first heard about banana flour I knew that I had to get my hands on it! It was just my luck that I one day came across it at Home Sense!

Banana flour is made from grinding dried green bananas into a flour. It's gluten free, low in calories (100 calories per 1/4 cup!), and is packed with potassium. You can use about 2/3 cup of banana flour for every cup of flour called for in a recipe but it's best when mixed with another flour so that your product won't come out too dry.

So what does banana flour taste like? Contrary to it's components and that it even smells a little like bananas when you open the flour packet up, it doesn't taste like bananas at all! I would even say that it tastes a little more like spelt flour (or compliments it) but with a chewier texture. I for one definitely liked it and will be using it again!

Banana Flour Chocolate Chip Cookies
Makes about 24

Ingredients
1 1/2 cups banana flour
1/2 cup spelt flour*
1/4 tsp baking powder
pinch of salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 egg, room temperature*
7 tbsp coconut oil, melted
3/4 cup honey*
1/4 cup coconut sugar
A couple handfuls of chocolate chips

Directions

1. In a large bowl combine the banana flour, spelt flour, baking powder, salt, cinnamon, and nutmeg
2. In another bowl whisk together the egg, coconut oil, and honey until well combined. Add in the coconut sugar and then stir again until its dissolved.
3. Add wet to dry ingredients and stir until combined
4. Fold in chocolate chips
5. The mixture will be very sticky so stick the bowl covered in some plastic wrap in the fridge for at least 15 minutes (more is better if you can). While you wait, preheat your oven to 350F and line a baking sheet with parchment paper.
6. Scoop heaping spoonfuls of the batter on to your prepared pan. If the dough isn't too sticky you can also roll them into balls
7. Bake for 10 minutes until lightly golden brown, allow to cool on baking sheet before serving

*If you want to make this recipe vegan and/or gluten free you can substitute the spelt flour for oat flour. The egg for a flax egg and the honey for maple syrup.

# Cookies # Gluten Free

December 16, 2017

Peanut Butter Shortbread

Kat @ Cupcake Kat 3:25 PM 0 Comments

Nothing screams the Holidays like shortbread! But let's bump it up a notch and add some peanut butter in!

These bars may sound difficult but trust me, they're easier than they look and quick to make too!

First you have the shortbread layer which is light and buttery. This is then covered by a wonderful creamy peanut butter filling and topped all off with chocolate!

Tip: make sure everything is at room temperature when you mix it together so the coconut oil doesn't harden and give the squares a few minutes when they come out of the fridge so they'll be easier to cut.

Peanut Butter Shortbread Squares

Ingredients

Crust
1 cup spelt flour
1/4 cup coconut flour
1/8 tsp salt
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 tsp vanilla extract

Peanut Butter Layer
1/4 cup plus 2 tbsp peanut butter
2 tbsp coconut oil
1/2 tsp cinnamon
1 tbsp maple syrup
1/8 tsp salt

Chocolate Layer
1/4 cup coconut oil
3 tbsp cocoa powder
1 tbsp maple syrup

Directions

1. For the crust, preheat the 350F and line 8 inch circle pan with parchment paper
2. In a large mixing bowl whisk together the spelt flour, coconut flour, and salt. Add coconut oil, maple syrup, and vanilla and stir everything until combined. Let the dough rest for 5 minutes to absorb everything and stir until spongy.
3. Scoop dough into your pan and press it down evenly. Pierce dough with a fork to stop it from bubbling.
4. Bake for 12-14 minutes until edges are just barely turning golden brown and crust feels soft to touch still. Let set for 10 minutes.
5. As your crust is baking, make the peanut butter layer.
6. Heat together your peanut butter and coconut oil in a microwave and whisk together until smooth
7. Add the maple syrup, cinnamon, and salt and whisk some more until everything is combined
8. Pour peanut butter over your cooled shortbread and evenly coat
9. Place in the freezer for a few minutes until set
10. As your peanut butter sets, make the chocolate layer
11. Heat coconut oil in a microwave until melted.
12. Stir in cocoa powder and maple syrup until well combined
13. Take shortbread out of the freezer and pour chocolate layer evenly on top of peanut butter layer
14. Place shortbread back into freezer until chocolate is set
15. Cut into wedges and serve!

# Bars # Cookies

November 27, 2020

Double Dark Chocolate Cookies

April 24, 2020

Deadly Double Chocolate Cookies

June 30, 2019

Earl Grey Tea Madeleines

September 10, 2018

Tahini Date Cookies

May 20, 2018

Chewy Gluten Free Vegan Chocolate Chip Cookies

March 30, 2018

Tahini Turmeric Cookies

March 18, 2018

Vegan Oatmeal Chocolate Chip Cookies

February 19, 2018

Soft Chocolate Cranberry Cookies (vegan)

January 23, 2018

Banana Flour Chocolate Chip Cookies (vegan and gluten free options)

December 16, 2017

Peanut Butter Shortbread

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