butter cookies

butter cookies
Healthy Eating Recipes
Image by elana’s pantry
I met my friend Mary on the very first day of college. She is one of the smartest, funniest people I know. A savvy foodie, she and I spent some good times cooking and eating our way through New York City in our younger days.

Yesterday, she emailed me and asked for, “that cookie recipe with almond flour and butter.” Well, that would cover a couple dozen of my recipes. After a bit of email back and forth, we narrowed it down to one of the recipes I had concocted a few years ago, when I still lived in New York. Here it is, Mary.

More on this recipe and other gluten-free recipes @ www.elanaspantry.com/2007/02/27/butter-cookies-for-mary/.

Erin Baker’s Breakfast Cookie Caramel Apple, 3-Ounce Individually Wrapped Cookies (Pack of 12)

Erin Baker’s Breakfast Cookie Caramel Apple, 3-Ounce Individually Wrapped Cookies (Pack of 12)

  • Twelve individually wrapped 3-Ounce cookies
  • All Natural, Baked Fresh with diced dried apples and gooey caramel
  • 19g of Whole Grains per serving
  • HINT: Try them toasted – its delicious!
  • Ships in Certified Frustration-Free Packaging

What is a Breakfast Cookie? An Erin Baker’s Breakfast Cookies is like your morning bowl of oatmeal, but in cookie form and perfectly portable! Each all-natural oatmeal based cookie is balanced with complex carbohydrates, protein, good fats and fiber providing you with a healthy and convenient alternative to other breakfast foods. Sweetened with fruit puree each cookie combines the flavors we all love with a heartiness that satisfies for hours. Each member of the family is sure to have a favorite so be sure to stock your pantry. Breakfast is the most important meal of the day, what better way to enjoy it than with Erin Baker’s? About the Brand: I started baking and selling cookies at 9 years old and loved it so much I decided to make it my life’s work and yes my last name really is “Baker”! It all began in 1994 when I rented the 4-H kitchen at the Whidbey Island Fairgrounds to bake my way to a better life. Inspired by my mom’s healthy baking and armed with a KitchenAid mixer, I created a revolutionary new way to serve breakfast the Breakfast Cookie was born! For the last 17 years, oats, fruit & honey have been the staple ingredients in my bakery, making us unique in our efforts to provide healthier food products. I take great pride in baking products with whole food ingredients which provide sustained energy and optimal nutrition. Over the years I have created many wonderful recipes to share with my loyal following. My Breakfast Cookies, Homestyle Granola, Breakfast Cookie Minis and Organic Brownie Bites are handcrafted and baked to order, promising homemade freshness and flavor. Simple, wholesome baking principles inspired me when I was a little girl. They still make perfect sense now that I am grown up! Bake with purpose, bake fresh to order, bake with healthy and wholesome ingredients. It’s that simple. Erin Baker, Founder.

List Price: $ 16.80

Price: $ 16.80

Cranberry Breakfast Cookies – Diet Recipes; Healthy Home Cooking, Low- Calorie Lifestyle #

Full Recipe at: www.diethobby.com Dr. Collins, the YouTube Grandma, prepares simple and tasty foods which can be used as low-calorie, low-carb, high-protein, diet eating options. www.diethobby.com (Re-uploaded) Background music is “Porch Swing Days” created by Kevin MacLeod (incompetech.com)
Video Rating: 0 / 5

Erin Baker’s Breakfast Cookie Morning Glory, 3-Ounce Individually Wrapped Cookies (Pack of 12)

Erin Baker’s Breakfast Cookie Morning Glory, 3-Ounce Individually Wrapped Cookies (Pack of 12)

  • Twelve individually wrapped 3-Ounce cookies
  • All Natural, Baked Fresh with apples, walnuts, coconut, raisins and a dash of carrot cake spice
  • 19g of Whole Grains per serving
  • HINT: Try them toasted – its delicious!
  • Ships in Certified Frustration-Free Packaging

What is a Breakfast Cookie? An Erin Baker’s Breakfast Cookies is like your morning bowl of oatmeal, but in cookie form and perfectly portable! Each all-natural oatmeal based cookie is balanced with complex carbohydrates, protein, good fats and fiber providing you with a healthy and convenient alternative to other breakfast foods. Sweetened with fruit puree each cookie combines the flavors we all love with a heartiness that satisfies for hours. Each member of the family is sure to have a favorite so be sure to stock your pantry. Breakfast is the most important meal of the day, what better way to enjoy it than with Erin Baker’s? About the Brand: I started baking and selling cookies at 9 years old and loved it so much I decided to make it my life’s work and yes my last name really is “Baker”! It all began in 1994 when I rented the 4-H kitchen at the Whidbey Island Fairgrounds to bake my way to a better life. Inspired by my mom’s healthy baking and armed with a KitchenAid mixer, I created a revolutionary new way to serve breakfast the Breakfast Cookie was born! For the last 17 years, oats, fruit & honey have been the staple ingredients in my bakery, making us unique in our efforts to provide healthier food products. I take great pride in baking products with whole food ingredients which provide sustained energy and optimal nutrition. Over the years I have created many wonderful recipes to share with my loyal following. My Breakfast Cookies, Homestyle Granola, Breakfast Cookie Minis and Organic Brownie Bites are handcrafted and baked to order, promising homemade freshness and flavor. Simple, wholesome baking principles inspired me when I was a little girl. They still make perfect sense now that I am grown up! Bake with purpose, bake fresh to order, bake with healthy and wholesome ingredients. It’s that simple. Erin Baker, Founder.

List Price: $ 16.80

Price: $ 13.66

Vegan Whole Grain Chocolate Chip Peanut Butter Oatmeal Cookies

Vegan Whole Grain Chocolate Chip Peanut Butter Oatmeal Cookies
Healthy Food Ideas
Image by cheningilles
Another experiment. They could be a little sweeter. I need to buy some date paste or date juice I think to sweeten them up a bit. I hate to rely on Splenda as a "healthy" way to sweeten things. Anyone else have ideas for ways to sweeten cookies up a bit without using maple syrup or sugar?

1/2 CUP WHOLE WHEAT FLOUR
1/4 CUP UNBLEACHED FLOUR
1/2 TSP SALT
1/2 TSP BAKING POWDER
1/2 TSP BAKING SODA
1/4 TSP CORNSTARCH
1 TBSP COCOA
3 TBSP PEANUT BUTTER
1 TBSP CINNAMON
3 TBSP OLIVE OIL
3 TBSP UNSWEETENED APPLESAUCE
3/4 CUP SPLENDA
2 TBSP HONEY
1/2 CUP VANILLA SOY YOGURT
1 TBSP VANILLA EXTRACT
2 1/2 CUPS ROLLED OATS
4 TBSP VEGAN CHOCOLATE CHIPS

Preheat oven to 375 degrees. Place rack in middle of oven. Line cookie sheets with parchment paper.

Sift flours, baking soda, baking powder, salt, cocoa and cornstarch into a bowl and set aside.

In a food processor, add oil, applesauce, sugar, honey, yogurt, cinnamon, peanut butter and vanilla. Pulse into a consistency much like a regular cookie dough would be before the flour is added.

Transfer mixture into a bowl and slowly stir in the dry flour mixture. When combined and smooth, add the rolled oats and chocolate chips.

Spoon one inch balls onto cookie sheets. Cook for 7-8 minutes, you want them somewhat softish.

Recipe should make 48 cookies.

NUTRIONAL INFO PER COOKIE:
45.6 calories / 2g fat / .7g mono fat / 6.7g carbohydrates / .8g fiber / 1.2g protein

Banana Oatmeal Walnut Breakfast Cookies

Banana Oatmeal Walnut Breakfast Cookies
Healthy Eating Ideas
Image by Sifu Renka
Those who follow this photo stream (or at least the "From Renée’s Kitchen" set) would probably conclude that I’m obsessed with 3 things:

Bread
Large muffin tops
Banana bread

How true it is as this past week I baked another 3 loaves (no, I *only* ate half of those myself – I gave 2 loaves away) and one whole batch of banana oatmeal walnut breakfast "cookies." After surprising D with a loaf (she’s been having a craving apparently due to all the posts I’ve put up of this sweet baked good), she reminded me of how good it is with the addition of toasted oats. The next batch I made for myself, I took that idea, but wanted to incorporate more of the sweet taste from the caramelized exposed surface, so I baked them flat (muffin amount) on a baking sheet (like cookies). Essentially I made muffin tops (but used silpats on baking sheets instead of my muffin top pan) but a lot flatter. They’re perfect first thing in the morning with a large cup of soymilk tea after a short "toast" in my toaster oven. 🙂