Chocolate Chip Cookies

My boys have a sweet tooth, and over the weekend they wanted a treat.  I told them if they wanted something to eat, they would need to make it.  My youngest son picked chocolate chip cookies.  This recipe is adapted from Hershey’s, which you can find online.

1/3 c. coconut oil (melted)
1/2 c. grassfed butter
3/4 c. brown sugar & granulated sugar
1 tsp. vanilla
2 eggs
2 1/4 c. gf flour
1 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips (we used dark chocolate)
1 c. chopped nuts (optional)

*Makes 3 dozen cookies

Preheat oven to 350 degrees. Beat butter, oil, sugar, and vanilla until creamy. Add in eggs. Mix dry ingredients, excluding chips/nuts, and slowly add in to batter. Stir in chips & nuts. Drop dough by rounded tablespoons onto greased cookie sheet. Bake 8-10 mins. The most important thing is to let it cool! Note these cookies spread, so don’t overcrowd the pan. They will have a slight crunch on the outside and chewy in the inside. The best of both worlds!

Don’t want to wait around for them to bake and add another batch? Make them into bars! Just spread on a pan, and bake for about 20 mins.

These were gone in about 2 days, which is why we don’t make them very often!


Breakfast Cookies

In this household we never waste a banana! If you have some ripe bananas, put them to use! Make these easy breakfast cookies, with just a few ingredients (make it vegan with a flax egg and use non dairy chocolate chips from enjoy life!)

You can switch it up by adding some different nuts, craisins, or a 1/2 c. of your favorite nut butter! Experiment and have fun with it!
Tip: I use an ice-cream trigger scooper to make it mess free! Enjoy!

.IMG_9079 IMG_9080 IMG_9081