Olive Oil Lemon Thyme Cookies!

Cookie season is here and I couldn't be happier! I've said this before, but this kind of important thing bears repeating. Cookies make the world go round, as far as I'm concerned. Sayonara candy, cake and pie. 

My youngest is dairy free, so over the years I've found some terrific recipes for dairy free cookies that satisfy my cookie craving and are also safe for all 5 of us to enjoy. These Lemon & Thyme Olive Oil Cookies have become some of our favorites! Beyond the flavor, which I can assure you as a cookie snob, is out of this world, the texture is fantastic. I'm making a triple batch of these to bring to a Christmas party.

Here's the recipe, courtesy of Une Gamine Dans La Cuisine. The original recipe calls for almond extract, but my family is nut free, so I've eliminated that. 

Lemon & Thyme Olive Oil Cookies
makes about 28-32 cookies

ingredients
1 cup granulated sugar
2 tablespoons lemon zest (about 2 regular-size lemons) {note: save the lemon}
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely minced thyme
2/3 cup extra virgin olive oil
1 egg
2 tablespoons fresh lemon juice

topping
1/2 cup granulated sugar for rolling

method
In the bowl of a stand mixer, combine the sugar (1 cup) and lemon zest. Rub the zest into the sugar until it's evenly moistened and aromatic; Set aside to marinate for a few minutes.

In a separate large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and thyme; Set aside. 

Add the olive oil, egg and lemon juice, to the lemon-sugar mixture. Mix either by hand or with a mixer until smooth. (About 3-5 minutes.) Add the dry ingredients and mix until just combined. Cover the bowl and refrigerate for at least 3 hours - this part is key. 

Preheat the oven to 375 F. Line cookie sheets with parchment paper. 

Place the 1/2 cup of granulated sugar (for rolling) into a large, shallow bowl. 

For each cookie, measure out about 2 well-rounded teaspoonfuls. Roll into balls and roll the balls through the bowl of sugar until evenly coated. {Note: Don't worry if the dough is a bit crumbly. If you work the balls of dough long enough with your palms, it will come together.} Place the sugar-coated cookies onto prepared sheets and use your hand or the bottom of a cup to flatten slightly. 

Bake for 8-10 minutes. The cookies will have puffed up slightly but will still look pale. (Mine were just right after 8 minutes.) Remove the cookies sheets from the oven and let the cookies rest for about 3 minutes before transferring them to a cooling rack.

Recipe adapted from Mama's Gotta Bake

Breakfast Cookies

Okay so the words "breakfast" and "cookies" don't really go together. I'm not actually making cookies for my kids' breakfast. But these things are shaped like cookies and the name "breakfast cookies" is a really big hit in my house. 

Now that we have that out of the way, I wanted to give a shout out to Produce for Kids, whose Insta post for this recipe was an inspiration to me. (are you following them?) I've modified the recipe slightly and made it completely nut free and I can tell you, these things are an instant hit with my brood and for me. They are delicious with my morning joe. Give it a go! And when you do, keep me posted by tagging us on Instagram. 

Here goes: 

Ingredients
2 eggs (I used jumbo, because that's what I buy, but large will work too)
1 teaspoon vanilla extract
1/3 cup honey
2 tablespoons olive oil
1/3 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1 large ripe banana, mashed
1 pear, chopped
1/2 apple, chopped
2 cups of rolled oats
1 cup of flour (whole wheat or white) 
2 teaspoons cinnamon
3/4 teaspoon salt

Method
1. Preheat the oven to 350 F. 
2. Combine eggs, vanilla, honey, oil, pumpkin seeds, sunflower seeds, banana, pear and apple in a large mixing bowl. 
3. Combine oats, flour, cinnamon and salt in a separate bowl. 
4. Fold the dry ingredients into the wet ones until thoroughly mixed.
5. Portion out "cookies" onto a parchment paper-lined cookie sheet using a 1/4 cup measuring cup, and place about 1 inch apart. Bake for 18 minutes or until firm. Set aside to cool and enjoy! 

Avocado Chocolate Cookies

Okay, I know. It sounds weird. But when I came across the photo of these Avocado Chocolate Cookies on Pinterest, they looked so good, I just had to see for myself. Plus, I had all of the ingredients in my house, so it was an easy experiment. And when I showed the photo to my sweet-toothed son, he was game to make these with me. I mean, look at these things! 

I made one substitution in the original recipe (granulated sugar for coconut sugar) and added three ingredients (baking powder, salt and cinnamon). Our recipe noted below. 

First we cracked an egg and added it to our mixing bowl. Next we used about 3/4 of a large avocado and mashed it. 

Next, we added sugar and cocoa. This batter is looking good! 

Finally, we added baking soda, baking powder, cinnamon, and salt, and then the chocolate chips.  

"Mama, can I taste it?" 

We spooned the batter onto parchment paper on a cookie sheet and baked at 350 for 9 minutes. 

Wow. These things! Gooey. Rich. Satisfying! A keeper, for sure. 

Here's the recipe: 

Avocado Chocolate Cookies (adapted from the Fit Ninja)

1 extra large egg
3/4 very ripe avocado, mashed
1/2 cup sugar (I used raw sugar. The original recipe called for coconut sugar)
1/2 cup unsweetened cocoa powder
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 cup dark chocolate chips

Preheat the oven to 350. Combine the egg and mashed avocado and mix until the lumps are mostly gone (be careful not to overbeat). Add sugar and cocoa powder and mix well. Add baking soda, baking powder, salt and cinnamon and stir until you have a nice batter. Add the chocolate chips and mix one final time. Line a baking sheet with parchment paper. Spoon the batter onto the baking sheet and bake for 8-10 minutes. This recipe makes about 24-30 cookies. Keep in the refrigerator. Enjoy! 

'Tis the Season to Bake Cookies!

It's a busy time in my kitchen. My kids and I have been knee deep in flour-sugar-butter-molasses combinations. They decided to give their teachers cookies with elaborately decorated containers, and with six teachers to bake for, it's a time-consuming adventure! Unfortunately, the kids lost interest after the first batch was complete. Fortunately, my husband rolled and baked about 4 dozen gingersnaps last night. Which reminds me – do you know about this book? 

Chocolate Chip Gingersnaps

We love gingersnaps and adapted an old favorite family recipe to include chocolate chips. The combination is excellent. The great thing about these cookies is that you can make the dough in advance, let it sit in the refrigerator and bake them when you have time. And they freeze beautifully. Frankly there are few things as delicious as a cold cookie (right from the freezer) dipped in a hot beverage (like coffee or hot cocoa). 

Yum. 

Without further ado, here's our recipe for Chocolate Chip Gingersnaps, adapted from this family favorite. 

Ingredients
1 cup of butter, at rom temperature
1/2 cup of sugar
1/2 cup brown sugar, firmly packed
1 large egg
1/3 cup molasses
2 cups of all purpose flour
1 tablespoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground allspice
3/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chocolate chips (I prefer the chips with 60% cocoa or more) 
*optional: 3-4 tablespoons of sugar for rolling the dough before baking
 

Method
Preheat the oven to 350. Combine the butter and sugars until fluffy either with a hand mixer or with a spoon. Add the egg and molasses and mix well. Slowly add the flour, baking soda, salt, cinnamon, ginger, allspice, cloves and nutmeg making sure to scrape the sides of the bowl so that all ingredients are thoroughly combined. Add the chips and mix again. Line a cookie sheet with parchment paper. Roll the dough into one inch balls (make sure to leave at least 1 inch of space between the balls). You can give the dough balls an extra roll in sugar at this point or not. I opted for no sugar this time. Bake for approximately 10-12 minutes. Let the cookies cool completely before removing them from the sheets. 

Molasses Cookies

At some point in life, I realized that cookies wouldn't save the world. It was a devastating bit of reality. I have a dear friend who loves my mom's old recipe for Fannies and every time she's going through a rough spot, I whip up a batch for her. Today I prepared a batch of cookie dough for some loved ones going through a rough time and will deliver them tomorrow. As the first batch came out of the oven I wondered - why cookies? I love cookies but they're not exactly practical. They're not a wholesome meal that someone might need to endure the anxiety of a hospital waiting room. They're not some magic batch of fairies who will come clean the house. As I thought more about my cookie baking habits I realized - of course I intend for my cookies to provide comfort to those on the receiving end. But they're also very much about finding my own comfort. I bake because it gives me quiet time in the kitchen. It's an escape of sorts. And the gesture of giving cookies is, of course, a way of letting others know they are in my thoughts.  Perhaps it's also the hug that comes with cookie delivery... hugs, like cookies, don't solve most problems but they sure do make some moments brighter. 

Molasses Double Chocolate Cookies

Today's cookies are a modified version of the Molasses Triple Chocolate Cookies from Averie Cooks. These have been an amazing new discovery in my house and a definite keeper for the cookie repertoire. I made this version with coconut oil instead of butter and omitted the third chocolate and the rolled sugar step. Still yum! My hope is that they provide my loved ones with even just a moment of comfort and deliciousness. 

Molasses Double Chocolate Cookies (adapted from Averie Cooks) 

1/2 cup coconut oil
1 extra large egg
3/4 cup brown sugar, firmly packed
1/2 cup sugar
1/4 cup molasses
2 tablespoons grapeseed or vegetable oil
1/2 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon cloves
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 1/4 cups flour
3/4 cup chocolate chips (I like the 60% cocoa Ghiradelli)
 

Preheat the oven to 350. Combine oils, egg, sugar, molasses and vanilla together and mix thoroughly. In a separate bowl, combine dry ingredients: flour, cocoa powder, cinnamon, ginger, cloves, salt and baking soda. Slowly add dry ingredients to wet ones, being sure to incorporate well. Finally, add the chocolate chips and mix. Place balls of dough about 2 inches apart on baking sheet lined with parchment paper. Bake for about 9 minutes. Cool and enjoy!