Cookies | Adventures in Thyme

Grain Free “Strawberry Shortcake” Cookies

March 23, 2016 by Ginger Leave a Comment

Gluten Free Cookies

Note: M&M’s cannot be reliably assumed to be gluten free, nor with wheat in the facilities, reliably grain free either. If you are highly sensitive to even trace amounts of gluten or grains, please don’t take a chance with M&Ms.

So there I was, meandering through Target and a pink bag of M&M’s caught my eye. White Strawberry Shortcake M&M’s to be exact. I knew these little treats would be wonderful in a cookie, and thus my quest began.

I’ll be honest with you, grain free cookies are not for everyone. The coconut flour I used can be oft-putting to some, but for those sensitive to grains this is an enjoyable little cookie. The applesauce keeps them quite moist. I loved them best straight out of the fridge, where their cold chewiness paired well with a hot cup of Earl Grey Tea. The addition of the M&Ms into the batter upped the yummy factor, but switching them out for dried fruit would work well too.

Let’s get cooking!

Preheat oven to 350 and place a silpat/non stick baking sheet in the pan.

2 eggs, beaten
1 cup applesauce
1-1/2 tsp vanilla
3/4 cup white sugar
3/4 cup brown sugar (packed)
2 Cups coconut flour
1 tsp salt
1 8oz bag of White Strawberry Shortcake M&Ms

Begin by mixing the eggs and applesauce, then slowly move down the list. So mix in the vanilla. Next mix in the sugar, etc.

Because these cookies will not rise, the amount of dough you use and how you shape that dough will be what the final cookies look like. I used a melon baller to scoop out about a tablespoon, rolled and then pressed them into shape on the baking mat. Cook about 12-15 mins.

These cookies will be crumbly for a few hours after baking. Placing them in the fridge will help them stay together.

Enjoy!

Pumpkin Spice Latte Chip Cookies

September 25, 2015 by Ginger Leave a Comment

Pumpkin Pumpkin Spice MnM Cookies

Fall seems synonymous with pumpkin, and more specifically pumpkin spice flavored items. In a recent trip to my local market I see Pumpkin Spice Latte M&Ms. So of course I needed to try it in a cookie. I’ve reworked a previous pumpkin cookie we’ve had on the blog, it went well with these seasonal yummy candies. Enjoy!

1. Begin by setting your oven to 350 degrees F.

2. In an electric mixer whip the following until it’s “light and airy”:

1/2 cup Sugar
1/2 cup firmly packed Brown Sugar
1 cup softened unsalted Butter

3. To the mixture combine well:
3/4 cup canned Pumpkin
1 beaten Egg
1 tsp Vanilla

4. The dry ingredients are next, combine these together and then add the dry mixture to your bowl and mix well:
2 cups all purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp fresh ground Nutmeg
1/4 tsp Salt

5. Fold in one package of Pumpkin Spice Latte M&Ms (it’s roughly 10 ozs).

Spoon generous tablespoons onto a baking sheet (I use nonstick baking mats in mine) and bake for 10 mins. These cookies don’t really spread out, but remain pretty much in the “footprint” you put them in. You’ll know they are done when the cookie gets a golden brown appearance on it’s edges.

These cookies are best eaten after a few hours as the cake-y cookie crumbles easily if it’s even remotely warn.

6. Pour yourself a glass of milk and let the nibbling begin.

Oatmeal Banana Cookies

July 11, 2015 by Dan Leave a Comment

Oatmeal Banana Cookies

We’re baaack! Unfortunately a nasty viral bug laid us both out for awhile. We’re getting better and needed a treat to celebrate our survival. So, this is our version of oatmeal banana cookies, they’re easy on the tummy, and delicious on the tongue.

1 cup unsalted Butter
1 1/2 cups Dark Brown Sugar
1 1/2 to 2 cups mashed Banana (2 to 4 bananas depending on size)
1 Egg
1 teaspoon Vanilla
3 cups old fashioned Oatmeal
1 1/2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 1/2 teaspoons Cinnamon
1/2 teaspoon All Spice
1/2 teaspoon ground Clove
1 cup chopped Pecans
1 11oz package Butterscotch Chips

Preheat your oven to 350 degrees F.

In a mixing bowl combine the butter and brown sugar, cream together until light and fluffy. Add the mashed bananas, egg and vanilla and beat until well combined. Scrape down the edges of the bowl periodically.

In another bowl, combine the oatmeal, flour, baking soda, salt, cinnamon, all spice and clove. Stir until well combined.

Add the dry mixture to the wet ingredients a bit at a time and mix on a low speed or stir with a spoon to combine. Do not over mix.

Add the pecans and butterscotch ships and fold into the cookie dough. The dough will be very soft.

Scoop balls of dough out onto a cookie sheet. (My scoop holds about 1 tablespoon.) Bake 10-12 minutes or until golden brown. Makes between 7 and 8 dozen 2 inch cookies.

Blueberry Cheesecake Cookies

May 6, 2015 by Dan Leave a Comment

Blueberry Cheesecake Cookies

Have you ever experienced a cheesecake craving? The kind where you just want to sit with it in your lap and eat the whole thing while you watch some perfectly wretched B movie? Okay, maybe that’s just me then, but today’s recipe is a cheesecake cookie that not only satisfies in its petite serving but is also fun to share.

Ingredients

1 cup fresh Blueberries
3/4 cup Water
1 1/2 cups all purpose Flour
1/2 teaspoon Salt
1/4 teaspoon Baking Powder
1/2 teaspoon Cinnamon
1 cup mild, soft, white Goat Cheese, room temperature
1/2 cup Butter, room temperature
1 1/2 cups granulated Sugar
1 Teaspoon Vanilla
1 large Egg
1 to 1/2 cups Powdered Sugar

In a small sauce pan, combine 1 cup fresh blueberries, 3/4 cup water and 1/2 cup granulated sugar. Bring to a boil and simmer over low heat, stirring periodically, until the berries split and then the mixture reduces by half. Strain. This should yield between 1/2 and 2/3 cup of blueberry syrup. Let cool.

Preheat oven to 350 degrees Fahrenheit.

In a bowl combine 1 cup all purpose flour, 1/2 teaspoon salt, 1/4 teaspoon baking powder and 1 teaspoon cinnamon. Sift together to combine and remove any lumps.

In the bowl of your electric mixer, combine the butter and goat cheese. Beat until combined and smooth. Add the sugar and beat until smooth and fluffy. Add the vanilla and egg and beat until well combined. Add the dry ingredients, a bit at a time on low speed, beat until combined.

Take one cup of your batter and put in a small bowl. Add 1/2 cup of the blueberry syrup (be sure to retain 2 to 3 tablespoons of the syrup for your frosting) and 1/2 cup flour. Beat by hand until combined. Pour the batter back into your mixing bowl and gently fold together with the remaining batter to give swirls. Don’t overmix – you want it to be “swirly”.

Using a small ice cream scoop , drop onto a parchment lined cookie sheet, about 2 inches apart. Bake for 10 to 15 minutes or until the bottom edges are golden grown. Do not over bake. Remove from oven and let cool for a couple of minutes then place on a cooling rack and let cool to room temperature.

Make your frosting by combining your reserved blueberry juice and powdered sugar. Start by adding 1 cup of powdered sugar to the syrup, whisk together. If the frosting is too runny, add more powdered sugar a little at a time until you get a consistency that you can drizzle over the cookies.

Drizzle the frosting over the cookies and serve. These would be good with coffee, milk or tea. Watching a B movie is optional.

Makes about 3 dozen cookies.