All posts by Melissa

Gluten Free Chocolate Crinkle Cookies {Recipe}

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!

Gluten Free Chocolate Crinkle Cookies
Serves: 6.5 dozen
  • ½ cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups potato starch
  • 1 cup dutch cocoa
  • 1 pkg. powdered chocolate pudding
  • 2 tsp. baking powder
  • 2 tsp. vanilla extract
  • ¼ tsp. salt
  • powdered and granulated sugar for coating cookies
  • Mix
  1. In a large bowl, mix the oil, with the sugar.
  2. Add the eggs one at a time and mix until incorporated.
  3. Add in the potato starch, cocoa, powdered chocolate pudding mix, baking powder, vanilla and salt. stir until all combined.
  4. Chill the cookie dough (fridge or freezer) until firm enough to handle.
  5. Once the cookies are ready to bake, preheat the oven to 350 degrees F.
  6. Stir together equal parts confectioners and granulated sugar (about ½ cup each).
  7. Scoop the cookies using a small scoop (about 2 tsp. size) and roll in the sugars.
  8. Place dough on parchment lined baking sheet and bake until the cookies have spread and look set, about 10-12 minutes. Allow to cool completely before transferring.

More Passover dessert recipes:
Chocolate Chip Cookies
Banana Muffins
Brownie Brittle
Double Chocolate Nut Cookies
Funfetti Macaroons
Funfetti Cookies
Almond Flour Chocolate Chip Cookies
Almond Butter Chocolate Chip Cookies

Honey Bear Blondies {Recipe}

Honey Bear Blondies | Lil Miss Cakes
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!

Honey Bear Blondies {Recipe}
Serves: 16
  • ½ cup oil
  • ⅓ cup honey
  • ¾ cup brown sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1¼ cup flour
  • 1½ tsp. kosher salt
  • ⅔ cup semi-sweet chocolate chips
  1. Line an 8x8 inch square baking pan with parchment paper and set aside.
  2. Preheat oven to 350 degrees F.
  3. In a stand mixer fitted with the paddle attachment, mix the oil, honey, brown sugar, and vanilla. Mix until it comes together and smooth.
  4. Add in the egg and mix.
  5. Add in the flour and salt and mix until combined.
  6. Stir in the chocolate chips.
  7. Spread into the baking pan.
  8. Bake for about 30 minutes until lightly browned.
  9. Allow to cool before cutting into 2x2 inch squares.


Oatmeal Raisin Cookie Sticks {Recipe}

Oatmeal Raisin Cookie Sticks

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.

Oatmeal Raisin Cookie Sticks {Recipe}
Serves: 24
  • ½ cup oil
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1¼ cups old fashioned oats
  • 1 tsp. cinnamon
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup raisins
  1. Boil some water and pour over the raisins, set aside.
  2. Preheat oven to 350 degrees F.
  3. Line 2 cookie sheets with parchment paper and set aside.
  4. In a mixer fitted with the paddle attachment, mix the oil with the sugars. Add in the egg and vanilla and stir to combine.
  5. Add the flour, oats, cinnamon, baking powder, baking soda, and salt and stir to combine.
  6. Strain the water out of the raisins and add the raisins to the mixer. Stir to combine.
  7. Divide the batter between the 2 baking sheets. Spread the batter out to form a rectangle about 12 inches long by 3 inches wide. The batter will be sticky, use a spatula to spread the batter.
  8. Bake for about 20 minutes until the edges begin to brown. The batter will puff and spread.
  9. Remove from the oven and carefully slice into about 12 cookie sticks.
  10. Allow to cool completely. Once cool, slice the sticks once more to separate.