Tag Archives: cookies

Mini coconut animal crackers…

Animal cracker, cookie, biscuits…whatever your preferred nomenclature, all seem to jostle the same memories of shoving a chubby, little hand into a circus box of deliciousness, and then toting them around in their neatly assembled stringed box.  These stringed boxes were originally manufactured as a Christmas gimmick to hang on the tree and open and eat on Christmas morning, but the cookies became so popular that they became a regular, and now standard production.  I love the idea of classic childhood snacks, but I also believe in the quality of calories consumed.  I began experimenting with coconut flour and coconut oil, high in fiber and rich in essential fats, and after many recipe flops came up with these beauties.  They are fun to make, the kiddos love stamping the cookie cutters. Depending on the size of the cutters you use, this recipe makes a ton. Use half the dough and freeze the other half for a rainy day, or bake them all off at once for party/play-date snacks.  Little hands will enjoy with ripe, sweet, summer berries!


Mini coconut animal crackers…


1 ½ whole wheat flour

¼ cup coconut flour

¼ cup rolled oats, coarsely ground in food processor

¼ tsp salt

½ tsp baking powder

¾ cup unrefined coconut oil

1/3 cup (or less) organic cane sugar

1 tsp vanilla extract

1 egg

2 tbs apple sauce (chunky homemade if possible)

*Make sure wet ingredients are all room temperature or the coconut oil with seize.


Sift together dry ingredients, except sugar.  Then blend sugar with wet ingredients. Then slowly add dry ingredients to wet ingredients, stirring by hand.  Then kneed a couple times and form in to a small round disk.  Refrigerate for at least 1 hour or up to overnight.  Portion dough as you like.  Roll out dough to 1/8” thickness and stamp with cookie cutters of choice.  Bake at 350 degrees for 7-10 minutes depending on size of cookies.  Let cool, and serve.


Eat together, toast to each other, and share!


Ginger molasses cookies…

I am forever on the hunt for the perfect ginger-esque cookie.  I buy them in coffee shops, I test them out at every new grocery store or market, I try friend’s mother’s and/or grandmother’s recipes, with and without molasses, crunchy or chewy. It can’t be too gingery but still needs a little heat. The closest to perfection that I have found in my search, was a little gem of a cookie called Ginger 3 Ways at Pacific Cookie Company in Santa Cruz, California. Little chunks of crystallized ginger in a perfectly chewy cookie dough.  I have no idea how they do it, but this is my ode to that amazing cookie.  I added molasses. I like the sweet yet mineral-like essence that it adds to the cookie.  I went for an organic, unsulphured molasses rather than the blackstrap.

While testing this recipe out, I was fortunate enough to have a seasoned and talented baker in our home.  This recipe reminds me watching my daughter giggle and play with her grandma, while sipping my coffee and munching on this cookie-all the while it was snowing outside.

Ginger molasses cookies…

preheat oven to 350 degrees

2 1/4 cup flour

2 tsp baking soda

1/2 tsp kosher salt

1/2 tsp cinnamon

1/4 tsp allspice

sift together and set aside

with a paddle mixer on low (or elbow grease), combine:

1/2 cup vegetable oil

1/2 cup brown sugar

1/2 cup granulated sugar

then add:

1/4 cup molasses

1 egg

2 tsp shredded fresh ginger

then add the dry ingredients to the wet, combine

then add:

1/4 cup finely diced crystallized ginger

and mix until combined

roll dough into tbs balls, roll in sugar, place an inch apart on a baking sheet

bake 10 minutes (no more!), they will feel under baked initially, but when they cool they are amazing and chewy

eat together, toast to each other, and share!


In the mood for something French? Make sure you have a nice dry day, no rain, no humidity allowed, and whip these up. They make a wonderful dessert with ice cream, with a dollop of fresh fruit compote, or drizzled with dulce de leche.  They are also the perfect gift, neatly wrapped in parchment paper and secured with a little baker’s string.  These meringues make the world a better place one cookie at a time.


2 egg whites, room temperature

pinch of salt

¾ cup fine granulated sugar

¼ tsp vanilla

1/8 tsp cream of tartar (optional) *this will help the peaks stiffen, but the eggs will take care of that on their own, most traditional French recipes do not use cream of tartar.

Preheat oven to 200 degrees. Begin by separating out the egg whites, and allow them to come to room temperature.  With an electric mixer, beat egg whites and salt (and cream of tartar if using) on medium-high speed, until they begin to thicken.  Then slowly add sugar little by little. Add vanilla at the end.  Keep whipping until the mixture forms stiff, glossy peaks, and the mixture holds its shape. If you tip the bowl upside down, the mixture should stay in the bowl.

If you want to flavor your meringues, this is where you can add espresso powder, unsweetened cocoa powder, mini chocolate chips, toasted nuts, etc.  Gently fold these ingredients in with a spatula, careful not to deflate the mixture. However, I like mine plain with a cup of coffee. Their texture is enough for me, crunchy, light, fluffy, and they burst in your mouth.

Line a baking sheet with parchment paper.  Gently spoon meringue mixture into a pastry bag, again careful to not deflate the mixture.  Pipe out mixture into little circular peaks, or desired shapes.

Place in oven and bake for approximately 1 ½ hours, or until firm and crisp.  Turn off heat and let meringues cool in the oven for one more hour, with oven door slightly ajar.

Cook together, toast to each other, and enjoy!

Dajm Bar waffle style cookies …

These cookies were inspired by a recipe that I encountered on my way to California.  After finishing my book prematurely, and in an attempt to resist Sky Mall, I flipped through the in flight magazine somewhere over the Rockies.  The original recipe featured, was written by Lauren Chattman, author of Dessert Express.  These cookies are certainly quick and delicious, what a genius idea!  From start to finish they took me about 20 minutes, and you can have a hot cookie in your hands within five.  Instead of chocolate chips, I used my favorite candy bar chopped up. I used Dajm Bar (Swedish version of Heath bar and also spelled Daim Bar in the UK), and it caramelized up nicely and offered just the right amount of crunch and texture to the cookie.

Dajm Bar Waffle Style Cookies...


½ cup unsalted butter, melted and cooled

½ cup firmly packed brown sugar

¼ cup organic sugar

1 egg

1 tsp vanilla

1 ¼ cup flour

¼ tsp baking soda

½ tsp kosher salt

favorite candy bar

Heat up waffle iron.  In a large bowl, cream together butter and sugars.  Mix in egg and vanilla.  Combine dry ingredients separately. Fold  into creamed butter mixture.  Prep the waffle iron as necessary, some require non-stick spray or butter, others do not. Drop 1 tbs of mixture per cookie, close the iron.  Cook 2-3 minutes.  Remove and cool on a wire rack. Easy! I received great feedback from the various versions that I made.

Cook together, toast to each other, and enjoy!