Grandma Mildred Ruth Snyder's Peanut Butter Cookies

 Cream together:

½ c. butter 

½ c. peanut butter

½ c. sugar

½ c. brown sugar 

1 egg

 

Add to above and mix well:

1 ¼ c. flour

¾ t. soda

½ t. baking powder

¼ t. salt

 

Roll into balls and place on greased cookie sheet.  Flatten with fork

Bake 375 deg for 10-12 minutes.

Grandma Mildred Ruth Snyder's Molasses Ginger Cookies

This was my Grandmother Snyder's cookie recipe that we all loved. She would put them in a tin box lined with wax paper in the fridge and they always stayed soft and yummy. 

Cream:

1 c. shortening

1 c. brown sugar

 

Add and stir well:

1 c. molasses

 

Mix then add to above:

1 c. buttermilk

2 t. soda

 

Sift together and add to above:

3 c. flour

1 t. salt

1 t. ginger

1 t. cinnamon

 

Add: 1 T. vinegar to above

Add: 1 ¾ c. - 2 c. more to above, but keep a soft dough, do not let it get dry.

 

Cover and chill for a few hours or overnight.

Roll small amount of dough at a time (keep rest chilled in refrigerator, cut with cookie cutters.  Place on greased baking sheet. Sprinkle with sugar if you want. 

 

Bake 350 deg. for 8-10 minutes. Make sure you cook them all the way done or otherwise they will be really chewy. 

 

"Cookie Balls" power balls

 Mix in mixer

2 cups oats

1 cup natural peanut butter

2/3 cup honey

1/2 c shredded unsweetened coconut

1/2-1 cup mini chocolate chips (or other mix ins like dried fruit or nuts)

1 scoop vanilla protein

2 Tablespoons hemp hearts

2 Tablespoons chia seeds

1 t. vanilla

dash or 2 of salt

combine all together and form into balls and refrigerate 

Guilt free Cookies

 1 banana mashed

1 cup almond flour

1/2 c. oat flour

1 1/2 t. baking powder

4 T. maple syrup

1 t. vanilla

2 T. almond milk

1/3 c. chocolate chips. 

mix everything and plop onto prepared baking sheet  bake at 350 for 15 min. 

Chocolate chip cookie bars

 1 1/2 c. softned butter, 3 sticks

1 c. plus 2 T. sugar

1 c. plus 2 T. brown sugar

3 eggs

1/2 T. vanilla

3 1/2 c. flour

1 /2 T. baking soda

1 t. salt

3 c. chocolate chips

prepare a cookie sheet by spraying with spray. preheat oven to 375

beat butter and sugar until creamy

add eggs one at a time beating in between then add vanilla flour salt and soda. mix well. 

gently fold in chocolate chips and spread batter into pan. bake for 17-18 min.. cut when warm.

Gluten free chocolate chip oatemeal cookies (clean meal monday)

 Cream together: 

1 cup butter

1 cup brown sugar

1 cup sugar

2 eggs

add: 

1 teaspoon vanilla

1 t. baking soda

1/2 t. salt

1 t. baking powder

2 1/4 cups flour 

2 1/2 cups oats 

Bake 400 for 6-7 min 

No Bake Chocolate Chip Cookie Dough Bites (Vegan)

Ingredients

• 3.5 ounces organic quick cook oats (feel free to use gluten free oats, or rolled oats – just grind them into more of a flour consistency)
• 4.5 ounces organic cashew butter (or nut butter of choice)
• 3 tablespoons organic maple syrup/agave nectar
• 1/2 teaspoon vanilla extract
• 2 ounces vegan chocolate chips

Preparation

1. In a mixing bowl stir together the cashew butter, maple syrup and vanilla extract
2. In a separate bowl, mix the oats, flour and chocolate chops and stir until combined
3. Add the ‘liquid’ to the flour bowl and mix until all is combined (if it’s a little dry or finding it hard to stick together, add a drop of water)
4. Roll the mixture into 18 even balls, pop in the fridge for at least 10 minutes, then enjoy!

Gluten Free, Refined Sugar Free Chocolate Chip Almond Pecan Cookies

Ingredients

• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup unsalted creamy almond butter (well stirred)
• 1/4 cup almond flour
• 1/4 teaspoon fine-grain sea salt
• 1/2 cup coconut sugar
• 1/2 teaspoon baking soda
• 1/4 cup chopped walnuts or pecans
• 1/4 cup rolled oats
• 1/4 cup dark chocolate chips or chopped dark chocolate
• Maldon or flaky sea salt, to sprinkle (optional)

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Instructions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat together with a large spoon the egg, vanilla, and almond butter until combined. Stir in the almond flour, salt, coconut sugar, and baking soda until smooth. Stir in the walnuts, oats, and chocolate chips, working the dough a bit to get everything distributed evenly (the dough will be thick – that’s okay)
3. Scoop the dough into rounded teaspoonfuls and drop them onto the prepared baking sheet. Sprinkle with Maldon salt, if using. Bake for 10 to 15 minutes, until edges turn golden brown.
4. Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. While the texture of these is best on the first day (I like to eat small batches and eat them fresh), they’ll keep uncovered at room temperature for 2 to 3 days.

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Notes

• This recipe works well with other nut butters like cashew but always remember when using nut butters in recipes: make sure to stir it well beforehand as the oils can separate. 

Nori's Healthy No-Bake Cookies

1/2 cup peanut or almond butter
1/2 cup coconut oil
2 Tbsp. cacao powder
1/2-1 cup of maple syrup, coconut sugar, or monk fruit sweetener
1/2 cup hemp seeds
1/2 cup non-GMO oatmeal
1/2 cup coconut

Melt peanut or almond butter and coconut oil together.
Add remaining ingredients and stir to coat.
Add extra amount of sweetener and seeds/oatmeal to taste.
Mixture should be creamy, not too stiff.
Form into balls and place on plate or try in refrigerator until hard.
Put balls into plastic ziplock and store in freezer until ready to eat.

Keto Cacao Balls

1/2 cup coconut oil melted slowly, 
add 
1/2 cup cacao powder and mix 
add 
1/4 cup honey or maple syrup and mix 
add 
1 cup unsweetened coconut flakes, 
add 
1/4 cup quick oats - mix well and 
scoop into golf ball size onto parchment paper. 
Put in freezer and enjoy this high energy treat - serve with your favorite warm drink or when feeling hungry/needing a treat.

Melt Aways

We love this delicious, light, melt in your mouth cookie recipe from Michelle Callister. Thank you Michelle!

2 squares or 1 cup of butter (room temperature)
3/4 c. corn starch
1/3 c. powdered sugar
1 c. flour

Mix and drop by spoonful the size of a quarter on cookie sheet.
Bake at 350 degrees for 12 to 15 minutes.

Frosting:
3 oz. cream cheese - room temperature
1 tsp. vanilla
1 c. powdered sugar
1 drop of food coloring (if desired - we use red to make pink)

Frost cookies while still warm.

Amish Sugar Cookies

I got this yummy recipe from Marlene Simms who is a fabulous cook!

Mix together:

1 c butter

1 c. coconut oil

1 c. sugar

1 c. powdered sugar

Add:

2 eggs

1 tsp. vanilla

Add:

1 tsp. baking soda

1 tsp. cream of tartar

Add gradually:

4 1/2 c. flour

Roll into balls then slightly flatten them with a spoon. 

Bake at 375 8-10 minutes.

Jumbo Chocolate Chunk Cookies

By Lori Boss

Vegan, gluten-free

These vegan and gluten-free chocolate chunk cookies will blow your mind! The cookie dough is sweetened with pure maple syrup—you'd never know they don't contain any granulated cane or brown sugar (aside from the chocolate, of course). Almond butter, oats, almond flour, and a small amount of coconut oil form the hearty and nutritious base of these irresistible cookies. Prepare yourself for an addiction. We love these warm, but they're also great straight from the freezer or fridge!

Yield

12-13 jumbo (4-inch) cookies Prep Time

20 Minutes Cook time

10 Minutes

Ingredients:

For the wet ingredients:

1/2 cup (120 g) natural smooth almond butter (no subs)*

1/4 cup plus 3 tablespoons (105 mL) pure maple syrup

3 tablespoons (45 mL) virgin coconut oil, softened but not hot**

1/2 teaspoon pure vanilla extract

For the dry ingredients:

1/2 cup (50 g) gluten-free rolled oats

1/4 cup plus 2 tablespoons (50 g) gluten-free oat flour

1/4 cup (33 g) arrowroot flour/starch

1/4 cup (25 g) almond flour

1/2 teaspoon baking soda

1/2 teaspoon pink Himalayan salt

(150g) 55% non-dairy dark chocolate (about 1 1/2 bars)*** or dark chocolate chips

Directions:

Preheat the oven to 350°F (180°C) and line a very large (approx. 21 by 15 inch) baking sheet with parchment paper.

In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) until completely smooth.

Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, baking soda, and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be a bit wet/oily, but this is normal.

Chop the chocolate into small chunks. Set aside 3 tablespoons (for topping the cookie dough later), and stir the rest of the chocolate into the batter until combined.

Using a large retractable cookie scoop (or simply a spoon and your hands), scoop mounds of dough (about 2 1/2 tablespoons of dough per cookie). Add each onto the baking sheet, about 3 inches apart, as they'll spread a lot while baking.

Press the remaining 3 tablespoons of chocolate onto the tops of the cookie dough mounds, evenly distributed. (Reshape the cookie dough mounds if they flatten a bit.)

Bake for 8 to 10 minutes (I prefer 8 1/2 to 9 minutes for gooey and soft cookies), until the cookies are spread out. If you prefer a crispy cookie, bake for about 12 minutes.

Cool the cookies directly on the baking sheet for about 5 to 6 minutes. The cookies will be super delicate until they are cooled. Using a spatula, gently transfer each cookie directly onto a cooling rack for another 10 minutes, where they'll firm up even more. (It's normal to have a small amount of oil on the bottom of the cookies due to the almond butter. If this bothers you, simply place them on a couple sheets of paper towel.) Serve and enjoy! Allow the cookies to cool completely before storing.

Tips:

* It's important to use natural smooth almond butter that has a fairly "drippy" consistency. Be sure to stir it very well before measuring and avoid using the dry/hard nut butter at the bottom of the jar as it's too difficult to mix with the other wet ingredients. Some readers have also said that using peanut butter resulted in cookies that didn't spread out and didn't hold together, so I wouldn't recommend subbing the almond butter.

** What is softened coconut oil? During the warm summer months, coconut oil is the perfect "softened" consistency at room temperature; it's neither solid nor completely melted. If you do need to use melted coconut oil, just be sure that it's not hot/warm or it could melt the chocolate.

*** I prefer Camino 55% dark chocolate bars in this recipe, but feel free to use the chocolate of your choice.

Tip: These cookies spread out a lot and are fairly thin. If you prefer a thicker cookie you can try chilling the dough before baking. (I haven't tried this yet myself.)

ohsheglowscookiesbest

peanut butter fudge bars

Bars:
1/2 cup butter
1/2 brown sugar
1 egg
1/2 cup white sugar
1 t. vanilla
1/2 t. salt
1 cup flour
1 cup oats
1 bag chocolate chips

Frosting:
1/4 cup peanut butter
1 cup powdered sugar
milk to get to frosting consistency

1.   Pre heat oven to 350
2. mix all ingredients for bars except chocolate chips
3. press into cookies sheet
4. bake 12 -15 min
5. after out of the oven, put chocolate chips over hot bars, let melt and spread around evenly.
6. once chocolate is completely cooled, pour peanut butter frosting over the top.

Gluten free, vegan, sugar free chocolate chip cookies

These are so delicious, feel-good cookies because of the absence of sugar!

1/2 c. peanut butter (no sugar added)
1/2 c. soft coconut oil
1/2 ripe banana smashed
1 teaspoon vanilla
2 T. rice milk or other milk
1/3-1/2 c. honey
1 1/4 cup oat flour (for best texture, do 1 cup oat flour and 1/4 c. whole wheat but then it it's gluten free but the texture is better)
1/4 t. salt
1/2 t. baking powder
1/2 t. baking soda
1 cup chocolate chips

Refrigerate for at LEAST one hour. bake at 350 for 10 min.

Finnish Sticks (Fins Kapinnar)

2 sticks butter
2 cups flour
5 tbls. sugar
1 tsp. almond extract

Cream butter & sugar. Add exact. Add flour.
Roll into a snake , slice into 2 inch pieces.
Brush with egg white, then dip egg side into pearled sugar.
Bake @ 350 degrees for 8 - 10 minutes.

These taste like shortbread cookies and are yummy!!

Zucchini Chocolate Chip Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2 cups whole wheat flour (can substitute 2 cups all-purpose flour for 4 cups total)
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 cups grated zucchini (about 1 large or 2 medium zucchini)
• 1½ cups semi-sweet chocolate chips

Instructions

1. Heat oven to 350 degrees Fahrenheit.
2. In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one by one until completely blended, and mix in the the vanilla.
3. In a medium bowl, sift together the flours, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet mixture and beat on low (or stir by hand) just until the ingredients are incorporated. Do not overmix. The batter will be stiff.
5. Add the zucchini and chocolate chips and mix just until incorporated.
6. Scoop the cookies in approximately 2-tablespoon increments, about 2 inches apart, onto an ungreased non-stick cookie sheet or cookie sheet lined with silicone mat. (I recommend a cookie scoop for this step.)
7. Bake for 10 – 12 minutes, until the cookies seem set and light golden brown around the edges. Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.
8. Store at room temperature in an airtight container for up to 3 days.

Notes

Adapted from Food.com

**britt: I just made these and I halved the recipe but kept the 2 eggs. Exactly how I like it!!**

Flour less chewy chocolate cookies

3 cups powdered sugar 2/3 cup coco powder 1/4 t salt 3 egg whites 1 T vanilla 1cup chocolate chips Mix dry ingredients. Add vanilla and egg white and mix until just moist. Chill for 5 min befor baking bake at 350 for 7-8 min.

Peanut butter Chocolate Chip Cookies

I am deleting my other recipe that was one here becasue THIS one beats it and beats any other pbc cookie I've ever had. Love them! Still up for the challenge to find a better one...if it exists.
 1/2 c. Peanut butter
 1/2 c. Butter
 1 egg
3/4 t. vanilla
2 T. milk
1/2 c. Brown Sugar
1/2 c. sugar
1 1/4 c. flour
 1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda
1 c. chocolate chips
 bake 350 10 min.

Chocolate Chunk Peanut Butter Swirl Fudgy Cookies

Ok So dont get scared by the name...its pretty intense. But if you are obsessed with peanut butter chocolate combinations like I am then you will love these cookies! I think they are sooo yummy!

Recipe found via Picky Palate

1 cup creamy peanut butter

2 sticks softened butter

1 cup granulated sugar( I did a half cup)

3/4 cup packed light brown sugar

2 large eggs

1 tablespoon pure vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

2 cups good quality chocolate chunks( I did NOT do this I thought that was way too much chocolate so I just eyeballed how much I wanted as I stirred it in.

1 cup cocoa powder

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

2. Place peanut butter into the freezer until firm, about 30 minutes.

3. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

4. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined. Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.

Makes 3 dozen cookies