Easter is going to look a little different this year with most of us likely at home due to the current health crisis. That isn't going to stop us from continuing to celebrate! It's the perfect time to take on a new skill like baking, which is why we've got lots of new recipes to share with you all!
We will also be offering a FREE Cake Class via IG Live on Saturday, April 4th at 4pm PT and helping you bake our highly requested carrot cake! Grab a drink, turn on some tunes and Join us for a Live Baking Party! *RSVP not required. Sign-up for our newsletter below to receive the Carrot Cake Recipe and Ingredient list in advance.
The debate is out- Cadbury Eggs, Pastel colored M&M's or Peanut Butter filled M&M's? We couldn't decide so we threw in all three of our favorite Easter Candy into these cookies and they did not disappoint!
These cookies whip up in just a few minutes and don't require any butter and can be made gluten free! We used Garbanzo Bean Flour which does have a somewhat earthy flavor but balanced well with the oats and coconut oil. As always, I encourage you to explore with the recipe and try different gluten free flours.
These cookies are chewy, slightly crunchy and not to sweet *They spread on the pan so be careful to not overcrowd the baking sheet!
Coconut Oatmeal Cookies:
1 cup Refined Coconut Oil (melted)
1 cup Granulated Sugar
1 cup Light Brown Sugar
1 teaspoon Vanilla Extract
2 cups Garbanzo Flour (Or fav GF Flour, can also sub equal parts of All-Purpose for non GF)
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
3 cups quick cooking oats (Gluten Free)
1 cup (or a hand full, or however many you like) classic chocolate M&M. Chop and garnish with your fav easter candy!
1) Using a hand held mixer or electric mixer- cream coconut oil and sugars until incorporated. Beat in eggs one at a time, stir in vanilla.
2) In a medium mixing bowl- Combine flour baking soda, salt and cinnamon then stir into creamed mixture. Fold in oats
3) Cover and chill for 1 hour
4) Preheat oven to 375, roll dough into balls and flatten, top with your fav easter candy, Bake for 8-10 minutes on a baking sheet lined with parchment paper.
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If you are looking for the classic Funfetti flavor we all love in a birthday cake but with less sugar- look no further! This recipe has 50% less sugar than the standard cookie but it doesn't compromise the soft yet crunchy texture that want from a cookie.
I love a standard cookie recipe but what I don't like is that gross aftertaste from all the sugar. Our first attempt was making Funfetti cookies using a box cake mix which yields the sweetest cookies because you can't control the sugar level.
So I was on a mission to adjust the sugar content and get it as low as possible. The color of these cookies are slightly yellowish because we added cake batter extract which has a yellow die. If you don't have the cake batter extract on hand, no problem! Use Vanilla extract (sub amount listed in recipe). We use a combo of cake batter and vanilla to bring out the desirable taste we all love from cake batter!
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These Tahini Chocolate Chip cookies are a spin on a classic chocolate chip cookie recipe.and the method is slightly different but so much easier (in my opinion). It's a subtle change with the Tahini that gives it a slightly nuttier taste (almost like peanut butter) and a slightly denser cookie that is soft inside with a slight crunch on the outside. Top with sea salt and its pure heaven!
You don't even use chocolate chips in the recipe- get a bar of your favorite quality dark chocolate (Trader Joes has a great value on quality chocolate bars) and chop it into chunks. The bigger, the better.
These chocolate chip cookies are so quick to whip up and the dough can be made ahead of time and freezes well.
A traditional chocolate chip cookie method calls to cream the butter and sugar together in a mixer. This recipe is glorious and does not require any mixer at all! You simply melt the butter and add the sugar.
1 cup unsalted butter (easier to melt when chopped into small pieces)
1/2 cup granulated sugar
1 1/2 cups of light brown sugar
1/2 cup Tahini Paste (can be found In most major grocery stores, including Trader Joes)
3 1/4 cup all-purpose flour (I love King Arthur Flour)
1 1/4 teaspoon of baking powder
1 teaspoon of baking soda
1 1/2 teaspoon of kosher salt
2 large eggs (at room temp)
2 1/4 teaspoons of vanilla
1 cup of chopped bittersweet chocolate (I don't really measure but eyeball- its however much chocolate you like!)
-Sea Salt to top the cookie (I use Maldon Salt because it is a finishing sea salt and specifically made for baking)
If you don't want to add the Tahini- no problem! I LOVE this Chocolate Chip Cookie Recipe so so much. No need to adjust any other Ingredients, just omit the Tahini.
1) Preheat oven to 350 F and Line 2 baking sheets with parchment paper.
2) Chop your chocolate into chunks and set aside. I love having a mix of smaller and larger chunks.
3) In a medium, microwave safe bowl- melt the butter in 30 second increments, stirring each time to ensure that it evenly melts.
4) In a large bowl- whisk together the flour, baking soda, baking powder, salt.
5) Whisk sugars into the bowl with the melted butter. Once fully combined, whisk in 1 egg and combine before adding the second egg. Stir in tahini. Add the vanilla.
6) Combine the wet Ingredients with your dry ingredients and mix with a spatula until combined. This step takes some wrist action for a few minutes but do not over mix! Fold in the chocolate.
7) Option to wrap the dough overnight- this enhances the flavor but its not required. You can also bake right away!
8) Bake for 10-11 minutes or until slightly golden on top. I always under bake my cookies because they will continue to bake once out of the oven. They may still appear soft but they will firm up! Take them out at this point.
On a recent trip home to CA, I visited my favorite bakery Icing on the Cake. They are known for their Banana Cake. I know what you're thinking, yuck...right!? I was never a fan of banana desserts but this one is a legit must try. On my recent visit- I had a craving for an oatmeal cookie and haven't stopped thinking about it since.
So I recreated their Cherry Chunk White Chocolate Oatmeal Cookie with a little inspiration from the Quaker Oats box recipe. Can't go wrong! Father's Day is just around the corner and I bet Dad would love a box of these homemade cookies.. Or try them as an ice cream cookie sandwich!
Recipe: yields 20-24 cookies
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs (room- temperature)
1 teaspoon vanilla
1 1/2 cups all-purpose flour (King Arthur is my go to!)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 cup dried cherries
1 cup white chocolate chips
1) Heat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
2) In large mixing bowl, beat the butter and sugars until creamy and pale.
3) Add eggs and vanilla; beat until combined.
4) Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and mix well. Stir in cherries and white chocolate.
5) Bake 10 to 12 minutes or until light golden brown. (TIP: once you start smelling the cookies baking, thats when they are done! mine took 10 minutes). Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Enjoy!! Key is to not over-bake the cookies. I always do a test batch at the minimum time on the recipe (10 minutes) before baking the rest!
Hello! I'm Candice and I love baking. This blog is dedicated to all things sweet, exploring your passion, staying inspired and encouraging you to Eat More Cake!