Category Archives: Cookies and Dessert Bars

Maple Snickerdoodles ~ Low Carb • Grain Free • Sugar Free

This delicious cookie is perfect for a cookie swap or with a cup of morning coffee.

snickerdoodles

MAPLE SNICKERDOODLES

½ cup unsalted butter, softened
2 eggs
2 cups almond flour
2 tablespoons coconut flour
1½ cups sweetener (Truvia or Swerve)
½ teaspoon vanilla extract
½ teaspoon maple extract
1 teaspoon baking soda
dash of sea salt

For coating: Mix 1/4 cup sweetener and 1 tablespoon cinnamon

Preheat oven to 350º.

In the bowl of your mixer, cream together butter, sweetener, eggs and extracts.
Add flours, baking soda and sea salt. Blend until dough like texture.
Cover mixer bowl with wrap and chill dough for 20 minutes in the fridge.
While the dough is chilling, mix coating ingredients in small bowl.

Shape chilled dough into balls and roll into coating mixture.  Place on a baking sheet.  Press dough flat with the flat bottom of a glass or a cookie press dipped in the coating mix.  Bake 10-12 minutes or until lightly browned.
Let cool and store in a covered container in the fridge.

Makes 24-26 cookies.

Nutritional info: 1 cookie (if 24 cookies)
Cals 141
Carbs 2.7 g
Fiber 1.25 g

(Trim Healthy Mama – S)

More popular cookie recipes:

Giant One Minute Salted Peanut Butter Cookie
Peanut Butter Cookies

Advertisements

Easy Triple Chocolate Cookies

It’s been homemade cookies week around my house!

My youngest daughter has made at least 3 batches of  Magic Peanut Butter Cookies and I made 1 batch of Magic Peanut Butter Cookies using Splenda.

My oldest daughter has been in the decorative creative mood and made Sugar Cookies decorated like snowflakes with white icing and blue sprinkles.  She also made this pretty fall centerpiece using a vase and other items found in our yard.

Now on to some of the easiest, most delicious cookies I’ve made lately…

 

Triple Chocolate Cookies

18 oz. pkg. Chocolate Fudge cake mix
1/4 cup butter, softened
1/4 cup oil
1 egg
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. In a large mixing bowl, combine the cake mix, butter, oil, and egg at low speed until dry ingredients are moistened and dough is thoroughly mixed. It will be a thick mixture.

Stir in chocolate chips and pecan pieces.

Drop dough by rounded tablespoonfuls 2″ apart onto ungreased cookie sheets, pressing down slightly on each spoonful.

Bake at 350 for 9-12 minutes on a parchment lined baking sheet. Cool two minutes on cookie sheets, then remove to wire racks to cool.

Delicious warm and fudgey right out of the oven; these cookies did not last the day!

Have a very happy National Homemade Cookies Day!

…MORE COOKIE RECIPES…

COOKIES

Giant One Minute Salted Peanut Butter Cookie

Sometimes you just gotta have a cookie…and fast!

I got to thinking about that One Minute Muffin recipe I’ve seen …and then I thought about the low carb peanut butter cookie recipe that uses just 3 ingredients.  Hmm, could I put the one minute concept to the peanut butter cookie recipe and get a quick cookie?

I did.

And it was good.

The only addition I made was to add about 1 tablespoon of coconut flour to the batter.  I was just testing to see if it would help the texture.  It was yummy.

I lined a small microwave safe plate with parchment paper and spread out about 1/6 of the recipe in the middle of the plate. That equals a big scoop.

I nuked the cookie dough on high for one minute exactly and let it cool.  I lightly sprinkled with kosher salt.

Then I ate it.  It’s nice to have a quick treat once in a while.

*Note all microwaves are different.  You need to closely watch the cookie and it may get done anywhere from 45 seconds to 55 seconds.  Just depends on the microwave.  It cooks in the middle first, so if you see it getting too dark brown, take it out.  🙂

Holiday Candy and Cookie Trays

Happy New Year!

And Happy Birthday to me!

Yesterday I turned another year older.

Since I was so busy over the holidays, I didn’t get to share with

you the holiday candy and cookie trays I made for my family

and friends.   Here’s just a few that I sent out.

Peanut Butter Balls, Coconut Macaroons, Peanut Butter Fudge

(I used my PB Fudge recipe and added 3 tablespoons of cocoa)

Nut Crescent Cookies (recipe below)

Coconut Macaroon, Choco Chip Oatmeal Bars,

Peanut Butter Balls, Peanut Butter Fudge,

White Chocolate Dipped Pretzels,

& Applesauce Nut Cake

(same items as above)


Hello Dollies, Chocolate Peanut Butter Fudge

Here’s the recipe for the cookies:

Nut Crescent Cookies

  • 1/2 cup unsalted softened butter
  • 1/3 cup sugar
  • 1 1/4 cups all-purpose flour
  • 1 cup ground nuts (I used walnuts and pecans)
  • dash salt
  • 1 teaspoon vanilla extract
  • confectioners’ sugar

 

Preheat oven to 325°. In a mixing bowl, cream butter and sugar.  Mix in flour, walnuts, salt, and vanilla to make a smooth dough.  Roll into balls and shape into crescents.  (I also flattened some into round cookies.)
Bake cookies on ungreased cookie sheets for about 8-11 minutes, or until just set.  Let stand for 2 minutes; transfer to wire racks to cool.
Dredge in or sprinkle with confectioners’ sugar.  Keep in air-proof container.  Makes about 3 dozen cookies.
.
Over the next few days I’ll be sharing some other dishes I made over the holidays.  Some will be low carb, others not so low carb, but my plans are to go back to the low carb lifestyle full time.  I just feel better that way.
.
My family doesn’t eat low carb and insists on the old fashioned Southern-style dishes and desserts that I make on occasion.  So be sure and stop by soon as I’m sure there’s a recipe coming up soon that you’ll enjoy.
.
Also this year, I want to focus more on things other than food and recipes.  My daughters want to their rooms redecorated and there’s some ideas I have for redecorating my kitchen that I’ll be sharing.
.
Another goal I have this year is to exercise at least 4 times weekly.  I have started walking in the evenings and I want to continue to do that as well as adding some light weight lifting and stretching.  So I may be sharing these updates as well.
.
Once again, Happy New Year to you and yours!



Easy Coconut Macaroons

I saw this recipe over at The Gourmand Mom and I’m so glad I did.


This is an easy and quick cookie recipe and the results are delicious!

I’m hooked!

I made these twice and added them to several

different trays that I gave out.

My niece said they were her favorites.  They

are so simple to make that I plan

on making them again…and again.

I made half of the recipe.

COCONUT MACAROONS

1/2 cup flour.
1/8 teaspoon salt.
3 1/4 cups sweetened flaked coconut.
1 14-ounce cans sweetened condensed milk.
1/2 tablespoon vanilla extract.
Melted chocolate chips.

Bake for 20 min at 350º.  Cool and drizzle with chocolate.  Enjoy!

Today I’m enjoying the parties over at




Chocolate Chunk Cookies ~ Grain Free • Wheat Free • Low Carb

What’s not to like about Chocolate Chunk Cookies?!  In this recipe, I made my own chocolate chunks by melting some chocolate and adding some sweetener.  


They were delicious but didn’t hold their shape.  That’s why the poor cookies look chocolate chunk-less in the photo.

 Nevertheless, the cookies were great!

CHOCOLATE CHUNK COOKIES

1 1/4 cups of almond flour (I prefer Honeyville)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
4 tablespoons of unsalted butter, softened
1/3 cup of xylitol (or raw honey)
1 egg, beaten
1 teaspoon vanilla
½ cup of chocolate chips (Enjoy Life brand)

Preheat your oven to 350°F.

Combine all the dry ingredients in a bowl and blend with a spoon.
Add the wet ingredients and blend well with a spoon.
Drop by tablespoons onto a parchment lined cookie sheet. Space
them about 1 1/2 inches apart.  Bake for 10 to 14 minutes, or until
they are starting to brown around the edges.
Makes about 15 cookies.

*To make these lower carb, you need to use the xylitol instead of the honey.

**Xylitol can be harmful to dogs, so keep your pets away when using this sweetener.

DISCLAIMER: If you purchase from some of the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness.

 

Today I’m linking to:


Fudgy Chocolate Oatmeal No Bake Cookies (sugar free)

I first had these yummy cookies when I was just a youngster.  They’ve always been my favorite cookie.

One night I came home late and wanted Chocolate Oatmeal Cookies.  My Aunt Mary used to make the best!  She always had the ingredients on hand.  We’d watch as she brought everything to a boil and boiled for just 1 minute and the cookie recipe worked every time.

I’ve never been able to boil for just one minute and get the cookies to harden up.

A friend shared that she uses the water test method…when the syrup becomes a “soft ball” and doesn’t fall apart when dropped into a cool cup of water, then it’s ready.  This takes anywhere from 3 – 5 minutes usually in my experience.

Using Splenda totally changes this recipe.  It’s not just the best since Splenda and chocolate are somewhat bitter with each other, but you can try changing it up and using your own sweetener blend.  They must have been pretty good, tho since my girls finished them up!

Fudgy Chocolate Oatmeal No Bake Cookies

1 cup granulated sweetener (try Truvia or Swerve)
2 tablespoons cocoa
1/2  stick butter (4 Tablespoons)
1/4 cup milk (try using Almond Milk or Coconut Milk for fewer carbs)
1 tsp. vanilla
1 1/4 cups quick-cooking oatmeal (gluten free oatmeal) *
1/4 cup Jif Natural peanut butter

Combine granular sweetener,  cocoa, butter and milk in a saucepan.  On medium heat, bring to a boil for around 2-4 minutes, or until syrup seems to thicken up.  (I can’t remember if I tried the “soft ball stage” test on this recipe.  I think I just cooked the mixture until it started coating the spoon.  It was right around 3-4 minutes of boiling time. )

Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.  Drop by spoonful onto a wax paper lined sheet pan.  Let cool for at least 30 minutes.

* Can use a mix of old fashioned oatmeal and coconut chips instead.

no bake cookeis sf

. . . . .

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks and Happy Holidays!

Pumpkin Chocolate Chip Softies

A few weeks ago, I tried baking some chocolate chip cookies.

The only problem was, I couldn’t find any sugar free chocolate chips so I made my own.  They promptly melted when I added them into my batter.  The cookies were still tasty, but not quite what I was looking for.

Upon finding some Hershey sugar free chocolate chips,  I was really excited to be able to make a “real” chocolate chip cookie, the low carb way.

I remembered my low carb biscuit recipe and decided to make this cookie basically the same way with a few tweaks.  I was very pleased with the results and will be making these again.

Mix the egg, cream, pumpkin, and vanilla.  Next add the Splenda, salt, and spices.  Mix Carbquik and  baking powder together, then combine it with the egg/pumpkin mixture.  Finally, gently stir in the chocolate chips.

Drop by a teaspoon onto a lightly buttered baking sheet.

Bake at 350º for 10-12 minutes.  Remove from oven and cool.

Pumpkin Chocolate Chip Softies

1  1/2 cups Carbquik  (or low carb baking mix)

1 cup granulated Splenda (or 1 cup of Swerve brand sweetener)

2/3 cup sugar free chocolate chips (Enjoy Life brand)

1 tsp baking powder

1/2 cup pumpkin

1 egg, beaten with a fork

1/4 cup heavy cream

1 tsp vanilla

1 tsp cinnamon

1 tsp pumpkin pie spice

Pinch salt

Mix the egg, cream, pumpkin, and vanilla.  Next add the sweetener, salt, and spices.  Blend the baking mix  and  baking powder together, then combine it with the egg/pumpkin mixture.

Finally, gently stir in the chocolate chips.  Drop by a teaspoon onto a lightly buttered baking sheet.  I used my well-used small round pan since I was testing this recipe in my toaster oven.

Bake at 350º for 10-12 minutes.  Remove from oven and cool. Store in a covered container.  Makes 14-16 small cookies.

* These cookies have a soft cake-like texture and I thought they were great right out of the oven.  Several hours later, they were even more delicious!  The chips had hardened and the cookies had a sturdier texture.

If low carb is not for you, try adding some pumpkin and spices to your favorite chocolate chip cookie recipe for a tasty treat.

. . . . . . . . . .

Today I’m partying with these crafty people

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks for your support!

Strawberry Jam Bars

 One of my favorite recipes of all time!

.

The oatmeal mixture pressed in the bottom of an 8 x 8 glass dish lined with aluminum foil.  After baking, I lift the whole thing out for easier cutting.

The strawberry jam and oatmeal crumble on top of the bottom layer.

Still warm from the oven…wonderful yumminess!

presenting…

Racko! Sorry! and Easy Oatmeal Cookies

 Board games are making a big comeback!

(Don’t forget to check out the printable recipe link at the end of the post)

.

.

Giving the computer a break for a while, the girls and I decided to drag out

some board games.

Did we ever have fun playing Racko and then Sorry!

We had so much fun, we decided to make at least one night a week

a Game Night.

..

Of course, Game Night calls for having some snacks.

I knew I had some baking ingredients

so I went on a search for the

easiest oatmeal cookie recipe I could find.

This one fits the bill!

 

Easy Oatmeal Cookies

1 cup granulated sugar

1/2  cup butter (1 stick), softened

1 Cup self rising flour

1 egg

2 Cups Quick Cooking oatmeal

Combine ingredients in large bowl or your Kitchenaid mixer.  Mix well. Make small balls and place on ungreased cookie sheet

Dip the bottom of a drinking glass or a cookie press in sugar and use to flatten cookies.  Bake at 350º 10 – 12 minutes.  They won’t darken up a lot, but they’ll be delicious!

NOTE: If you have all purpose flour on hand  – for each cup of all purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.

Printable Recipe

Pecan Pie Bars

My mother-in-love’s country yard is filled

with flowers and trees.

 

Once upon a time, these flowers

gave her much pleasure, but gone are the

days of working in the flower beds ’til dark.  At 74 and not in

the best of health,

she doesn’t have as much energy

to work like she once did.

Among the Crepe Myrtles and Peonies stands a big Pecan tree.

Its branches spread across the grassy lawn and provide

wonderful shade on a hot summer day.

My girls have many fond memories of playing

on the swing set there in the shade of the

big pecan tree on a sunny day and picking up pecans

with Grandma on a

chilly, windy late Fall day.

 

Every year many pounds of pecans are picked up, carried inside and the

process of shelling and cleaning begins.

At 82, Papa’s eyesight is failing him and he sits in his easy chair

and shells the  pecans by feeling them, then

passes them to Grandma or one

of the grandkids to do the cleaning.

Once they’re throughly cleaned, most likely

with a toothbrush, they’re put  in bags and into the freezer.

Sometimes she’ll grab out a few and stick them in the oven to roast.

Once placed on the table, the bowl is emptied

in record time.

 

~{o}~

 

This year, she sent home a large bag of shelled, chopped pecans

for my daughter to use in Pecan Pies

for Thanksgiving.

I used what was left in making these tasty bars which I

shared with friends and coworkers.

If you like Pecan Pie, you’ll love this yummy bar version.

I’ve been making it for many years and

it’s definitely a “tried and true” recipe.

Hope you enjoy!

 

 Pecan Pie Bars

Crust:

1 (18.25-ounce) package butter-flavor cake mix
1/3 cup margarine or butter, softened
1 egg

Filling:

1 cup  sugar
1 cup light corn syrup
1 teaspoon vanilla
4 eggs
1 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Grease a 13-by-9-inch pan.

Combine the cake mix, softened butter and 1 egg.  Press mixture into bottom of prepared pan and a little up the sides to hold the filling.  Bake for 20 minutes, then remove from oven.

In the meantime, using a large bowl or your Kitchenaid mixer, combine  sugar, corn syrup, vanilla and 3 eggs at low speed until well mixed.   Beat 1 minute at medium speed or until well-blended.

Stir in pecan pieces.

Pour filling mixture over warm base. Bake an additional 30 to 35 minutes or until filling is set.  Cool completely. Cut into bars. Store in refrigerator.

—>>>—oOo—<<<—

 

 
 
 

 

Papa & Grandma Golden

 

Peanut Butter Cookies (low carb) – updated recipe

In the fall, I get a hankering to bake, bake, bake!

Since I try to live the low carb lifestyle, that limits my baked goods choices.  When I want to bake cookies, this easy recipe always comes to mind.

I found this recipe several years ago in my Aunt Mary’s little recipe box.  Last night when I baked these little gems, I subbed Splenda for the sugar.   I have written the recipe here as it is on her recipe card and added my own tweaks.

LC PB cookies

 

Magic Peanut Butter Cookies

1 cup creamy peanut butter

1 cup granulated sugar (I subbed granulated Splenda)

1 egg

1 tsp vanilla, optional

1/2 tsp baking soda

1/4 tsp baking powder

Mix the peanut butter and sugar well.  Add the egg.  Mix well.  (As the egg is added to the peanut butter mixture, it  causes the mixture to have a cookie dough texture)

Drop by rounded spoonfuls on baking sheet.  Using a fork, press the cookies down to give them that classic peanut butter cookie look.  Bake at 350º for 8-10 minutes.  Do not overcook.

 Cool and enjoy!

*UPDATE:  I added 1/2 tsp baking soda and 1/4 tsp baking powder to this recipe and the crumbly factor was much better.  This addition has been added to the recipe above.

If you can make 30 small cookies, using natural creamy peanut butter and granulated Splenda or granulated no calorie sweetener, then the nutritional info is as follows:

Serving size- 3 small cookiesCal – 152, Carbs 5  (fiber is 2, so net carbs is 3)

*The main source of carbs is the peanut butter.

PB cookies