Posts Tagged ‘cookies’

I’m on the lookout for easy gluten-free cookies. So when a friend told me about this recipe, I just had to try it. The cookies turned out great, but because I couldn’t use the original peanut butter (as my son doesn’t like it) and substituted bought almond butter, these have got to be the most expensive cookies ever 😕 If I make them again, I’ll make my own almond butter from ground almonds. If your kids like peanut butter, use that instead. However… Only three ingredients and no food processor!

1 cup almond or peanut butter
1 cup sugar (next time I’ll use 3/4 cup,  too sweet)
1 egg

Mix all together with a spoon. Using two teaspoons, put teaspoons of dough on a baking sheet a few cm apart. Press down with a wet fork.  Bake for 9 minutes at 160 °C,  until just the edges are brown. Let cool (when warm they just fall apart) and eat!


I made this with my 2.5 year old daughter. First time that I make cookies with her and she’s more interested in scraping the jar of almond butter than the bowl of dough 🙂 Just shows that we’re raising her right 😉

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Next Passover installment: Passover chocolate chip cookies. These came out delectable enough that I’ll be making them during the year as well. They’re based on ground almonds and potato flour, and thus have a higher nutritional value than regular chocolate chip cookies.

2 eggs
1 1/4 cups brown sugar
2 packets vanilla sugar (total 20 gr)
400 gr finely ground almonds
1 cup potato flour
1/2 package chocolate chips (150 gr)

Beat eggs and sugar together. Add rest of ingredients and mix. Put in freezer for 20 minutes so the dough won’t be as sticky. Create small balls (about the size of a walnut in the shell). Preheat oven to 160 °C. Set dough balls on baking paper. Press down with a wet fork. Bake for 8-10 minutes, until edges are lightly browned. Middle will look uncooked, that’s OK! If you wait till they look cooked through the cookies will cool down hard. These cookies don’t spread in the oven, so no need for more than 1 cm spacing when flat.

You can also try skipping the freezer step and using two spoons to place the dough on the baking paper. However, because the cookies don’t spread much you will get interesting shaped cookies 🙂 If anyone tries it please let me know if it turned out OK.



Edit: I completely forgot to add oil when writing hte recipe, and I baked a second batch based on this recipe – without the oil. It turned out much better and less heavy, the almonds have enough natural oil of their own. So this is an oil-free recipe 🙂

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My little one (3 years old) visited a friend and ate there some chocolate chip cookies. He said “I want to make with you chocolate chip cookies just like at my friend’s!”. “I said, “Sure”, but thought  – no way. I don’t make just chocolate chip cookies. Let’s try and put some oatmeal in them! (Yep, that’s how I think all the time. My husband is slowly wearing down under the pressure 🙂 I actually got him to eat a few).

They turned out great!

Ingredients (based loosely on this recipe)

2 cups  oatmeal
1 cup spelt flour
3/4 cups white flour (I ran out whole wheat flour)
3/4 cup brown sugar
1 tsp. baking powder
pinch salt
1 egg
1/2 cup oil
1/2 cup milk
Chocolate chips, about 1/2 cup or to taste
Water if it’s too dry

Mix all dry ingredients together. In a seperate bowl, mix wet ingredients. Combine the two until everything is moistened (add water if necessary). Put by tablespoonfuls on a baking sheet. Flatten with a wet fork (it does not spread). bake at 190°C for 15 minutes until the edges are brown and looks cooked at the center (though it will still be soft in the center). Keep in a box for at long as it lasts 🙂

oatmeal chocolate chip cookies

Bon Apetit!

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Hi all, I haven’t posted in a looong time. Sorry about that.

To continue, there are two additional recipes I cooked with my 3-y0 lately: Animal shaped vanilla cookies and chocolate balls.

Animal shaped vanilla cookies:

These are basic cookies that can be rolled out and cut out with cookie cutters. The great thing about them is that the dough doesn’t have to be refrigerated before rolling. Most recipes require the dough to be in the refrigerator at least half an hour, making it a bad choice with young kids. Predictably, this recipe is also taken from “Cakes for all seasons”, Nira Scheuer (with a few changes).

Ingredients for about 100 cookies:

2 1/4 cups flour
1/2 cup sugar
1 egg
5 tbsp water (or cream)
1 tbsp vanilla
1 tbsp lemon zest (optional)
pinch salt
150 gr cold margarine.

Place all the ingredients in the mixer and mix until you get dough. Do NOT over-mix. I personally prefer to have a few pieces of margarine showing than over-mixing. If it is really unbearably sticky, add some flour and mix the minimum possible.

Flour your surface and the rolling-pin well before rolling. Roll out and cut out with cookie shapes. Bake in a pre-heated oven at 200 degrees C, about 10 minutes or until golden.

Chocolate balls

This recipe is from “Children are cooking”, Ruth Sirkis, again with some changes :-). This is an excellent and highly recommended book, not only for kids – I still make pancakes using the recipe from this book.


250 gr petit-buerre biscuits, crushed in a food processor or placed in a bag and crushed with a rolling-pin.
10 tbsp sugar
5 tbsp cocoa powder
1 tbsp vanilla (optional)
100 gr margarine, melted
coconut flakes

Place all ingredients except water and coconut in a big bowl. Mix. Add water while mixing, adding only enough so that the mixture forms a dough. Make balls (roughly 2-3 cm in diameter) and roll in the coconut flakes. Place in small paper muffin cups. Makes about 40 balls.

My 3-yo made the balls and rolled them in the coconut  and thoroughly enjoyed himself.


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Pizza-Dough Goodies

As you might recall (I wrote sooo long ago) I needed bags of goodies for my son’s birthday party. I don’t like buying this stuff; on the other hand, If I make a few different kinds of cookies, I’ll be in the kitchen all day. So I hit on a compromise: I’ll make one type of dough, and I’ll fill with different fillings. I decided on pizza dough, because it’s easy to make, tasty, and neutral in taste so it can have both sweet and savoury fillings. It’s also easy to roll out and cut. In addition, we made twice the amount so we also had pizza for dinner!

Pizza dough:
1 amount – 1 1/2 large pizzas thin crust or 1 large pizza with a thick crust

1/2 kilo flour
1 tbsp instant dry yeast
1/2 cup olive oil
1 cup warm water , as needed
salt to taste (I use a pinch, I’ve seen recipes with up to 1 tsp)

Place the  flour, the yeast and the oil in the bowl of a mixer fitted with bread-kneading hooks. Add the water bit by bit while mixing until dough is smooth and elastic. If necessary add more water. If too sticky, add some flour. Knead until you have a ball. Set and let rise until doubled in size, between 1/2 hour and an hour.


Chocolate chips
White chocolate chips
Grated cheese
Other options: jam, cheese with tomatoes/onion/fried onion/red pepper, etc.

Egg to put on top and help close (optional)

We rolled down the dough until very thin (if it’s too thick, it opens during baking and also it overwhelms the filling).

Then, we used various utensils to cut out shapes:
a Tupperware spice holder was excellent, we filled that with white chocolate chips and then folded in half to close;
Flower cookie cutter, we cut out two circles and filled with cheese and olives;
Round glass, we filled that with regular chocolate chips and folded in half to close.

If using, brush with egg before placing in oven. It gives it a nice color and you can use it to help “glue” the sides together so it will stay closed.

My son enjoyed himself thoroughly, he took the chocolate chips in hand (both white and dark). I did the cheese and olives. He has his own little rolling-pin and he enjoyed rolling out his own little square of dough.

We baked at 200 degrees C for 5-8 minutes, until brown.

Some of them still opened, so we tasted those! It turned out delicious!

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