Tag Archives: cookies

Whole Wheat Thin Mint Brownie Bites

30 Mar

Girl Scout cookie season hit you hard? Is your freezer overflowing with Thin Mints and Lemonades? (because we all know they freeze well). But you can’t stand to eat another addictive morsel? Well do I have a recipe for you!

Transform those basic Thin Mints into delectable brownie bites to share with your family, friends, and co-workers. Plus, they’re [sort of] healthy! Whole wheat flour, coconut oil and apple sauce make these better than traditional brownies. And they’re topped with cookies, so there’s that.

Whole Wheat Thin Mint Brownie Bites | xtinaluvspink.wordpress.com

Crispy cookies and perfect brownies

 

Why bake something that’s already baked? Topping these brownie bites with Thin Mints makes for the best texture combination. The brownies are spongy, moist and chocolatey, supporting an extra-crisp cookie. Too fun to pass up!

Whole Wheat Thin Mint Brownie Bites

Makes 24 brownie bites

  • 4 oz semi-sweet chocolate chips
  • 5 tbsp butter
  • 2 tbsp coconut oil
  • 2 eggs
  • 1/2 C organic cane sugar
  • 1/2 C sugar-free applesauce
  • 3/4 C whole wheat flour
  • 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 24 Thin Mints

Preheat oven to 350. Spray 2 mini cupcake tins with PAM and set aside.

In a large microwave-safe bowl, melt the chocolate with butter and coconut oil. Whisk in the eggs, sugar and apple sauce. Mix in the whole wheat flour, baking powder and sea salt.

Scoop batter into prepared mini tins, about 3/4 full. These WILL rise! Top each brownie bite with a Thin Mint.

Whole Wheat Thin Mint Brownie Bites | xtinaluvspink.wordpress.com

Ready for the oven!

 

Bake at 350 for 20-25 minutes. Let cool completely before removing from the tins. Store in an airtight container up to 5 days. (Who are we kidding, these will disappear as quickly as a box of Caramel DeLites!)

Whole Wheat Thin Mint Brownie Bites | xtinaluvspink.wordpress.com

Lemon, White Chocolate and Toasted Coconut Cookies {Gluten Free}

20 Jan

There is never a wrong time for a cookie. I firmly believe this. And what better time to make a big batch of bright, lemony cookies than during the depths of January? Loaded with lemon, white chocolate and coconut, these cookies will hit the spot for just about anyone. Including those who are gluten intolerant!

Lemon, White Chocolate and Toasted Coconut Cookies {Gluten Free} | xtinaluvspink.wordpress.com

Whip up a batch for your family, friends, co-workers, or just to hog all for yourself. You can’t go wrong!

Lemon, White Chocolate and Toasted Coconut Cookies, adapted from The Baker Chick

Makes 3 dozen

  • 1 1/2 C unsweetened shredded coconut
  • 1 3/4 C gluten free flour blend (I used Bob’s Red Mill)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 stick (1/2 C) unsalted butter, softened
  • 1/2 C brown sugar
  • 1/2 C white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 1/2 C white chocolate chips

Preheat oven to 350. Line two large cookie sheets with Silpat mats or parchment paper.

Spread shredded coconut on a small rimmed cookie sheet and toast in the oven for 6 minutes, stirring halfway through. Remove and let cool while mixing the rest of the dough.

In a medium bowl, combine flour, baking soda and salt. Set aside.

In the bowl of a stand mixer, beat softened butter together with the sugars until light and fluffy. Add the egg, vanilla and lemon extracts. Mix until smooth.

Add the flour mixture, mixing on a low speed. Remove the bowl and fold in the toasted coconut and white chocolate chips until just combined.

Use a cookie scoop to make cookies, placing about an inch apart.

Bake at 350 for 10 minutes. Remove and let sit on the cookie sheets for a few minutes, then transfer to a cooling rack. Store in your favorite cookie tin or jar!

Lemon, White Chocolate and Toasted Coconut Cookies {Gluten Free} | xtinaluvspink.wordpress.com

Earl Grey Tea Cookies

8 Dec

Welcome to Cookie Week on the blog! Every recipe this week will be some kind of scrumptious cookie, perfect for the holiday season!

This first one is particularly special because I made them for a charity bake sale in town. AND they’re an homage to the great Jean-Luc Picard. He was smart enough to drink Tea. Earl Grey. Hot. So why not put that tea straight into a cookie? This is really a basic sugar cookie with the addition of loose leaf tea. A day or two after they’re baked, the Bergamot flavor really comes through and pairs wonderfully with a hot cup of the very same.
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They’re also nice for the holidays because you can add colored sugar on the edges! I made these red and green for the bake sale, but you could use any color you like, or even normal white sugar for a more neutral look. Enjoy these cookies! Your friends will surely like them too 🙂

Earl Grey Tea Cookies, adapted from C’est la Vegan

Makes 2 dozen cookies

  • 1/2 C granulated sugar
  • 1/2 C powdered sugar
  • 5 bags (2 tbsp) Earl Grey tea
  • 1/4 tsp sea salt
  • 2 C AP flour
  • 3/4 C butter, softened
  • 2 tsp vanilla
  • 2 tbsp milk
  • colored sugar for the edges, optional

Combine sugars, salt and tea in the bowl of a food processor. Pulse so that the tea is pulverized and mixed in with the sugar. Transfer mixture to a mixing bowl and add the flour, stir to combine.

Mix in the butter, vanilla and milk. You want a dough that will stick together.

Divide the dough in half and roll each half into a 6″ log. If desired, roll the log in colored sugar (spread sugar on a flat plate and roll the dough in it – don’t worry about the ends being sugared).

Wrap the logs in plastic wrap and let sit in the fridge for at least 30 minutes.

Now, preheat the oven to 375. Line two cookie sheets with Silpat mat or parchment paper.

Slice the dough logs into 12 pieces each – they’ll be about 1/3″ thick. Place onto prepared baking sheets.

Bake at 375 for 10 minutes, flipping around and switching racks halfway through.

Remove from oven and let sit on the baking sheets for 10 minutes before transferring to cooling racks.
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