cookies Archives - Page 3 of 5 - Feathers in Our Nest

Spelt Oatmeal Cookies

July 30, 2013 by Aliesha

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

I like playing around with different whole grains other than just wheat. This recipe combines two of my favorite grains: spelt and oats! Spelt tastes a lot like white flour when used in recipes (try my spelt pie crust recipe here), so if you’ve never tried it before, now is the time!

These cookies are simply delicious! They are very gooey and moist, so they tend to fall apart (not a problem, IMO!). My two-year-old helped me make them, and she had a great time pouring the ingredients in and helping stir.

If you don’t want to bake them all right away, you can freeze the unbaked balls of dough for a later time. (I love doing this so that I can have “fresh” cookies anytime I want some!)

Spelt Oatmeal Cookies
(adapted from here)

1 1/2 cups spelt flour, freshly ground
1 cup butter (2 sticks)
3/4 cup sucanat or brown sugar
3/4 cup evaporated cane juice or white sugar
2 eggs
1/2 tsp. sea salt
1 tsp. baking soda
1 tsp. vanilla
2 cups oats
1/2 cup chocolate chips
1/2 cup dried cranberries or raisins

Grind spelt in the WonderMill.

Cream together butter and sugars. Add eggs and beat until combined. Add salt, baking soda, and vanilla and mix again. Add oats and stir. Add spelt flour and stir until blended. Fold in chocolate chips and dried cranberries.

Preheat oven to 350 degrees.

Form into balls (rounded tablespoons) and place on a plate. Pop the plate in the freezer for at least 30-60 minutes to chill. This helps prevent spreading.

Place chilled balls of dough on silpat mat-lined baking sheet. Bake for 9-11 minutes. Cool slightly on cookie sheet for 5 minutes (will continue to cook at this point, so don’t overbake), then transfer to a wire rack to finish cooling.

Enjoy!

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This post contains an affiliate link to the grain mill I use and love!

Real Food Chocolate Chip Cookies

November 20, 2012 by Aliesha

As I was making this recipe over the weekend, I thought to myself, “Why has it been almost 6 months since I made these?” Seven warm, ooey, gooey cookies later, I remembered.

I have no self-control.

But if any chocolate chip cookie recipe is acceptable to binge on, it’s this one. This recipe contains whole wheat flour, unrefined sugars, and coconut oil. Use the best quality ingredients you can afford, and the taste of the finished product will reflect that.

Prepare to wow your friends and family with how light and fluffy these cookies are, and surprise them by telling them they have whole wheat flour! My husband was amazed and didn’t believe me at first.

If you’re making these in the summertime, make sure your coconut oil is solid, not liquid (stick it in the fridge first) so that the cookies don’t spread.

Real Food Chocolate Chip Cookies

Cook time

10 mins

Total time

10 mins

Author: Aliesha @ Feathers in Our Nest

Recipe type: Dessert

Serves: 20

Ingredients

¼ cup sucanat
¼ cup pure maple syrup
½ cup coconut oil (solid, not liquid)
1 tsp. pure vanilla extract
1 egg
¾ cup whole wheat flour, freshly ground
½ cup unbleached all purpose flour
¾ tsp. baking soda
½ tsp. non-GMO cornstarch
¼ tsp. salt
½ cup good quality chocolate chips

Instructions

Preheat oven to 325 degrees.
Grind whole wheat flour in your WonderMill.
In a medium-sized mixing bowl, combine sucanat, maple syrup, coconut oil, vanilla extract, and egg. Mix thoroughly.
In another bowl, stir together flours, baking soda, cornstarch, and salt. (I like to use a whisk for this step.)
Add wet ingredients to dry ingredients and mix well. (Sometimes I use my hands.)
Fold in chocolate chips.
Place rounded Tablespoonfuls of dough onto a baking sheet (ungreased) and bake for 10 minutes at 325 degrees, or until slightly browned.
Cool on the sheet for 2 minutes, then remove to a cooling rack.

Yield: 20 cookies

Enjoy!

For more of our family’s favorite recipes, click here.

Peppermint Biscotti

November 30, 2010 by Aliesha

Forget your preconceived notions that biscotti is difficult or time-consuming to make. This recipe is so simple that it makes having biscotti with your coffee almost too attainable. It is the perfect addition to a holiday party, so go make a batch right now! Your guests will thank me. Original recipe found here (pictures and instructions are my own).

Peppermint Biscotti

2 eggs
1 cup sugar
2 tsp. peppermint extract
1 3/4 cups flour
1/2 cup cocoa
1/2 tsp. baking soda
1/4 tsp. salt
chocolate chips, optional
crushed peppermints, optional

Preheat the oven to 350 degrees. Using parchment paper, line a baking sheet. Beat together eggs, sugar, and peppermint extract. Stir in the flour, cocoa, baking soda and salt. Dough will be very stiff. Divide dough into two parts and roll into rectangles 1/2 inch thick. Rectangles should be approximately 9″x4″. Lay rectangles on parchment paper and bake for 30 minutes. Allow to cool slightly, then cut into 1/2 inch thick slices (4 inches long) with a serrated bread knife. Return to oven (with the cut sides laying up) and bake for an additional 20-25 minutes. Cool completely. (Optional: Dip ends of biscotti in melted chocolate chips and roll in crushed peppermints.)