I love oatmeal raisin cookies. There, I said it! I have heard claims of people getting angry about thinking they were biting into a chocolate chip cookie only to be shocked and appalled to find out it was oatmeal raisin all along. I’m over it. These cookies are delicious and you should all bake them asap. I do a few things in this recipe that take a bit of extra time, but I think they are really worth the effort. I start by measuring out the raisins and then I cover them with boiling water while I prepare the rest of the cookie dough. This allows the raisins to re hydrate and plump up giving you really juicy raisins, not chewy dried out ones. The other trick I’ve picked up over the years involves the oats. After measuring the oats, I pulse them a bit in the food processor to sightly break them down. I don’t turn them into a fine powder, I still want the cookies to have some texture. Here’s my dairy free oatmeal raisin cookies to feed a crowd! They don’t take long, no need to chill the cookie dough and they freeze well!
Line baking sheets with parchment paper and set aside.
Measure out the raisins into a small heatproof bowl. Cover the raisins with boiling water and set aside.
Measure out the oats and pulse them in a food processor a few times until they are chopped up but not too fine and powdery.
In a medium sized bowl combine the dry ingredients (oats, flour, cinnamon, baking powder, baking soda, and salt).
In the bowl of a stand mixer fitted with the paddle attachment, combine the oil and the sugar and mix to combine.
Add in the eggs and vanilla and mix until combined.
Stir in most of the oat mixture and mix to combine.
Strain the raisins well and discard the water.
Mix the raisins with the remaining oat mixture and stir to coat the raisins well.
Fold or gently stir the oat coated raisins into the rest of the cookie dough trying not to break the raisins up.
Scoop dough using a medium sized cookie scoop (1½ Tbs.) onto prepared cookie sheet. These cookies do spread a bit in the oven so leave space between each one. Bake for about 12 minutes until the edges are just lightly toasted brown.
This recipe was circulating around the internet ages ago, I’m not even sure if it involved peanut butter or almond butter originally. Either way this cookie recipe is so easy. My only complaint is the price of almond butter can be quite steep. This is a one bowl, quick recipe, gluten free, and perfect for Passover! I recommend sprinkling some sea salt on top for the sweet and salty moment. I recommend using mini chocolate chips for these cookies because it makes it easier, but you can use regular sized chocolate chips, you may just need to help each cookie stick together by forming the cookies by hand.
I can’t take credit for this recipe, I didn’t develop it, but I did discover its awesomeness and want to share it with the world. This recipe comes from the back of a bag of almond flour sold at Trader Joes. The honest truth is that I don’t even buy their almond flour-I get mine at Costco, and I love it. I make these cookies on Passover for a friend and her family who can’t eat gluten and honestly, these are as delicious as a regular chocolate chip cookie. I usually need to hide them from my family so they won’t get eaten! These cookies freeze really well are gluten free, and perfect for Passover!
I must have developed this recipe about 2 years ago, so I figured it was about time I log back in here to my trusty old blog and share it here. I know you have heard me complain about baking for Passover before, but that is a thing of the past! I have so many amazing Passover dessert recipes at this point that I named myself the queen of Passover baking.
Anyway…here’s what happened with this recipe, and it’s what usually happens when I’m developing a new recipe. I saw a bunch of chocolate crinkle recipes floating around for Passover and I wanted to try one. I got bored of my flourless double chocolate nut cookies and decided to try something new. Needless to say, the very popular recipe I tried was basically a fail. So I figured I should try to come up with my own. If you remember a few years ago I added vanilla pudding mix to chocolate chip cookies and I came up with the best Passover chocolate chip cookies of all time! So I wondered if I could use powdered chocolate pudding mix to make this recipe work. And it did. I did it. We did it. Guys, I present you with flourless, gluten free, Passover, gooey, decadent, chocolate crinkle cookies. And they freeze well. And you don’t need a mixer to make them. And the dough freezes well in case you need fresh cookies at a moments notice. Enjoy!
It is traditional to bake with honey at the start of the Jewish New Year-it’s a wish for a Sweet New Year. I personally love honey cake and bake this one from Smitten Kitchen every year. My recipe for honey cookies is also insanely popular during this season. I also have a recipe for honey sugar cookies that are perfect for cutting out cookie shapes, apple honey crumb muffins that are moist, sweet, and delicious, as well as honey whoopie pies for the more adventurous baker. But not everybody loves the taste of honey in their desserts. For those people I present you with honey bear blondies. I call them “honey bear” because everybody knows about the plastic bears that honey comes in. Blondies, or blonde brownies are basically brownies without chocolate in the batter. I have a recipe for blondies I shared a few years ago. It makes soft, cake like chocolate chip cookie squares and it’s delicious. The addition of honey in this recipe makes super fudgy, thick, dense cookie squares with the slightest hint of honey flavor. I found 2 similar recipes for honey blondies: one from Martha Stewart, and the other from the Ovenly cookbook that is floating around the internet and used those to come up with this recipe. My recipe is dairy free, quick, and easy. All the ingredients are easy to find, I’m sure you have everything you need right in your pantry already!
I’m back with a new recipe! I’ve barely been baking these last few months, and while I’m always coming up with recipes I want to share here, life has just been getting in the way. I’ve been blogging on and off for over 7 years now! At times I find myself posting weekly, while other times I take longer breaks. I started this journey to share my baking journey with family and friends without a plan of where I wanted it to take me. I still don’t have a clear idea, I do know that I love creating delicious dessert recipes to share and that is what I hope to focus on for a bit. I’ve been pretty unmotivated in the baking department lately, but sharing this (my thoughts and my recipe) feels really good. I hope you like this dairy free, easy, quick, delicious recipe for oatmeal raisin cookie sticks. It’s a great alternative for those who don’t love chocolate or simply need a break. Is that even a thing? These cookie sticks are sweet, crispy and chewy. Plus, they freeze great! The key to these or any recipe that calls for raisins, is to soak them in boiling water before mixing them into the dough. The hot water plumps the raisins right up and keeps them moist inside the cookie sticks. Just make sure to strain the water out of the raisins before using them.
I am always looking for good Passover dessert recipes. It’s seriously on my mind all year! I came up with this one last Passover and never got a chance to post it officially on my blog. I did share it on Instagram and emailed it over and over to anyone asking. But here is my official post with the easy to follow, no mixer needed, one bowl, dairy free, gluten free, brownie brittle recipe! I make so many batches of these before Passover because they are so easy to make and really really delicious. I’ve always wanted to try adding other topping on like nuts, marshmallows, coconut, sprinkles…but I have not had the chance. If you try adding anything other than chocolate chips, let me know how it goes! This recipe has actually replaced my recipe for flourless double chocolate nut cookies, a recipe I highly recommend for Passover-it’s really good too! But this brownie brittle is just so much easier to make. Plus it’s nut free, something people are always looking for in a dessert recipe because of allergies. Looking for my other popular Passover desserts? I’ll bet you have heard about my chocolate chip cookies, but have you tried my banana muffins? They are also amazing! I make mine in mini size, perfect for snacking. Enjoy!
Prepare a baking sheet by covering it in a piece of parchment paper and set aside.
In a medium sized bowl, mix everything aside from the chocolate chips.
Mix by hand or with a mixer on low until combined.
Pour the batter onto the prepared baking sheet and spread into a very thin layer. Spread the batter almost to the edges of the parchment paper, the batter does not spread very much.
Sprinkle the chocolate chips over the batter. Use more or less as desired.
Bake for 15-20 minutes until the batter is shiny and puffy and the edges begin to firm up.
Carefully remove from the oven and immediately cut the brittle into squares. Use a sharp knife and either lightly spray with cooking spray, or coat with oil using a paper towel dipped in oil.
Cut using an up and down motion, pressing the knife into the brittle and lifting back up. Try not to drag the knife through the brownie brittle. Clean the knife off as you go, the melted chips will start to stick and you won't get nice cuts.
Return the brittle to the oven for another 10-15 minutes until crispy.
Remove from the oven and allow to cool completely. Once cool, break into squares. The brittle should break evenly on the cuts you made earlier.
Store in an airtight container at room temperature. I don't recommend freezing the brittle because it softens once defrosted and doesn't stay crispy.
I’m so happy to be sharing something with you. I’ve never taken this much time away from my blog and I totally miss it! To ease my way back in, I’m sharing a really easy recipe. It’s not even a recipe, but more of just a really good idea for your Super Bowl party. If you like crunchy and sweet snacks, this is the chip for you! These baked pita chips are so good and so easy to make especially since you can make them in advance. I used store bought pitas but you can also use homemade if you like, but that makes this recipe ten times harder! I used white pitas but feel free to make them with whole wheat if that is your thing. The pitas I found at my local supermarket were super thin so these chips came out a bit darker in color than I would have liked and crispier than I wanted, but they are still so insanely good-I can’t stop eating them.
Start by slicing the pita in half lengthwise so you have 2 half moons.
Then open the pita pocket, gently separate the two halves and cut carefully.
I’m trying to show the pita cut in half and then in half again, but it was hard for me to capture! Basically, your pita should now be in a single layer.
Brush each side with oil of your choice. I used vegetable oil here.
Sprinkle both sides with cinnamon sugar. I mixed white sugar, brown sugar, and cinnamon.
Slice in half.
Then in half again.
And in half one last time.
Spread chips in a single layer onto a parchment lined baking sheet (you may need more than one baking sheet) and bake in a 375 degree preheated oven until crispy. Mine took less than 8 minutes because my pitas were so thin, if your pita is thicker, it may take longer. Allow to cool and then store in an airtight container until ready to serve.
Line baking sheets with parchment paper and set aside.
Start by slicing the pita in half lengthwise so you have 2 half moons.
Then open the pita pocket, gently separate the two halves and cut carefully. Your pita should now be in a single layer.
Brush each side with oil of your choice. I used vegetable oil.
Sprinkle both sides with cinnamon sugar. I give you amounts of sugar and cinnamon here but it's really an approximation, feel free to use more or less.
Slice flat pita in half.
Then in half again.
And in half one last time creating about 1" wedges.
Spread chips in a single layer onto a parchment lined baking sheet (you may need more than one baking sheet) and bake until crispy. Mine took less than 8 minutes because the pita was so thin, but it could take longer depending on the thickness of the bread.
Allow to cool and then store in an airtight container until ready to serve.
Cookie butter is always a good idea. I’ve added it to my rice crispy treats for the easiest no-bake dessert ever. For this dessert I use Biscoff cookie spread in the cake and crushed up cookies in the crumb topping. The cake has a perfectly thick dense texture and the topping is sweet and slightly crunchy. This recipe is dairy free and really easy to bake up. I mix mine in a stand mixer but you could use a hand mixer or even mix this by hand. You can even make the crumbs in the same bowl as the batter to keep the dishes to a minimum. The batter is very thick, but spreads really easily. I grease my pan using homemeade cake release; the cake slides right out of the pan every time. Here’s my super simple recipe:
I am not sure why it’s taken me this long to share this recipe with you. My Passover version is always so popular with my family and friends, and the recipe spikes on my blog every April. I always make this recipe into mini muffins, but you could bake them into regular sized muffins or even a banana bread loaf. I just love the mini muffin size because they are easy to snack. It’s just a bite or two, perfect for kids and they freeze so well. Overripe bananas work better in baking and I often have those lying around. If your bananas are getting kind of old but you aren’t ready to bake, just unpeel them and freeze in a zip top bag. When you are ready to bake, just pull them out of the freezer and let them defrost before mixing into the batter. Have way too many bananas? Try my other banana recipes: Peanut butter banana chocolate chip cookies Banana oatmeal muffin tops Strawberry banana ice pops Strawberry banana crumb cake
Here is my dairy-free, margarine-free recipe for chocolate chip banana muffins. The chocolate chips are optional, so if they aren’t your thing just leave them out. Enjoy!
Preheat oven to 350°F. Line 24 regular muffin cups or 48 mini muffin cups with paper liners.
In the bowl of a standing electric mixer, beat oil with the sugar and eggs until pale yellow in color.
Add the bananas and mix until broken down and mashed.
Add the vanilla and mix to combine.
Add the dry ingredients: flour, baking soda, and salt. Mix to combine.
Add in the chocolate chips and stir by hand so the chips don't break up.
Fill each muffin cup ¾ of the way and bake at 350°F for 15-20 minutes until light brown and the tops springs back to the touch or a toothpick comes out clean (avoiding the chocolate chips, they will be melted).
A tip about cupcake liners. There are so many cute cupcake patterns out there and I’m often tempted to buy them. But beware, not all cupcake liners bake well. Unless the liners are “greaseproof”, they will bake up all oily and look kind of translucent. You will lose the design printed on them and they will look greasy. I buy large packages of white and brown cupcake liners so I always have them on hand. My favorite place to order from is Bakers Stock. They have a nice selection and are very well priced!