Coconut Peanut Butter Cookies

Super easy 3 ingredients peanut butter cookies which from start to finish takes less than an hour to make.

The easiest cookies you will ever make so if you're not a baker this is perfect!

These are coconut peanut butter as the peanut butter has coconut in it

Ingredients:

250g Peanut Butter

1 Egg

100g Sugar

(You can use any sugar)

Utensils:

Mixing Bowl

Scales

Electric Whisk

Teaspoons

Fork

Flat Baking Trays

Baking Paper

Oven 180°C

160°C fan

Baking time: 8-10 minutes

Method:

Just mix all your ingredients together with you electric whisk until it is all combined.

Using 2 teaspoons roll the dough into a ball and place them on your baking tray.

You can use your hands to roll them into balls but I was sick of washing my hands so used the 2 teaspoons

Using a fork press down on the ball then again at a 90°C angle. This will help the cookies bake more evenly.

Bake for 8-10 minutes 

Leave to cool on the tray then transfer to a wire rack

I also tried making them with Dark Muscovado Sugar and they tuned out a lot dark and tasted sweeter

Super easy to make 3 ingredients cookies

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Caramilk Cookies

 

Haven't baked in a very long time and felt like I've forgotten how to. Made some Caramilk Cookies this weekend.

Ingredients:

125g Unsalted Butter, softened

(Take it out over night)

90g Light Soft Brown Sugar

65g Caster/White Sugar

1 Egg

1 Tsp Vanilla Extract

225g Self Raising Flour

½ Tsp Salt

½ Tsp Bicarbonate of Soda

(The photo is showing baking powder but I actually used Bicarb!)

1 Bag of Caramilk Buttons Crushed

Utensils:

Mixing Bowl

Electric Whisk

Wooden Spoon

Measuring Spoons

Scales

2 Smaller Bowls

Fork

Sieve

Cling Film

Table Spoon

2 Baking Trays

Baking Paper

Oven 180°C / 160°C fan

Baking time 8-10 minutes

Method:

Mix the butter with the 2 sugars with your electric whisk until it turns pale and creamy. Use your wooden spoons to check the consistency.

In a small bowl beat your egg and vanilla extract with a fork.

Then pour that into your mixture and whisk with your electric whisk. Then use your wooden spoon again to check it's well mixed.

Once it has been mixed you can sift in all your dry ingredients - flour, bicarbonate of soda and salt. Mix with the electric whisk and your wooden spoon but try not to over mix it

Then add your crushed Caramilk buttons and mix using your wooden spoon

Once mixed roll your dough into a ball and wrap with cling film

Place in the fridge for a minimum 1 hour - you can leave it for long or over night. I just left it for 1 hour

I then used a normal silver table spoon to scoop the dough and rolled it in the palms of my hand. I used the spoon to take the dough rather than using my hands to try to keep the dough as cold as possible.

Once rolled into balls place them on your baking tray leaving space for them to spread

Bake for 8-10 minutes until golden brown

So the bottom of my baking sheets were being blown all over the place and made a mess of the bottom row of cookies. Also as I've not booked in a long time forgot how my oven works and clearly the heat is mainly in the middle rather that the top of the oven hence the second try having a nicer colour!

I need to start making thicker chunkier cookies to make them more like store bought.

These were still good the day after - surprised there was any left for the day after as I ate so much straight out of the oven when they were still warm

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Oatmeal and Raisin Cookies

I broke my baking ban to bake some Oatmeal and Raisin Cookies for my dad's birthday.

They weren't suppose to be mini they just didn't spread like other cookies but not sure why that is!

Ingredients:

115g Unsalted Butter (Room Temperature)

100g Brown Sugar

50g Granulated Sugar

1 Egg

1 tsp Vanilla Extract

125g Plain Flour

½ tsp Cinnamon

½ tsp Baking Powder

¼ tsp Salt

150g Porridge Oats

100g Raisins/Sultanas

What you will also need:

Mixing Bowl

Electric Whisk

Wooden Spoon

Measuring Spoons

Scales

Large Bowl

Small Bowl

Fork

Sieve

2 Baking Trays

Baking Paper

Oven 180°C

Baking Time 10-12 minutes

Method:

Mix your two sugars and butter with the electric whisk until it turns pale and creamy.

Whisk your egg and vanilla in a small bowl with a fork.

Pour that into your mixture and whisk until it is well combined.

In the other larger bowl sieve your flour, cinnamon, baking powder and salt.

Then gradually add that into your mixture and whisk with your electric whisk still.

Once it's all well mixed add your porridge and raisins/sultanas and mix with your wooden spoon.

The recipe I followed said to use 150g which I think was too much so I've cut it down to 100g.

Once it's all mixed in cover your bowl with cling film and leave for 30 minutes at room temperature or you can chill it in the fridge it it's a hot day.

After 30 mins put some flour on your hands and roll your dough into balls and place them onto your baking trays lined with baking paper. The dough might be quite wet and greasy still but will probably dry out a bit if you put it in the fridge.

Leave space between them as they will spread a bit.

Bake for 10-12 minutes until lightly golden brown and the edges look crisp.

Leave on the tray for 5 minutes to cool then transfer onto a wire rack.

They turned out really well and so much nicer than shop bought! They nice little bite size cookies but next time I will roll the balls a bit bigger so they're more average size.

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Carrot Cake Cookies

I seen this recipe for Carrot Cake Cookies a while ago from Kayla Itsines. She's an Australian personal trainer - The Australian female Joe Wicks. She posts healthy recipes, high intensity workouts on her social media, has an app - Sweat with Kayla & has a book with the longest name - The Bikini Body 28-Day Healthy Eating and Lifestyle Guide. 200 Recipes and Weekly Menus to Kick Start your Journey.

Ingredients

100g Porridge Oats

75g Ground Almonds

1 tsp Baking Powder

1 tsp Ground Cinnamon

½ tsp Ground Ginger

2 tbsp Olive Oil

1 Large Egg

2 tbsp Maple Syrup

1 tsp Vanilla Extract

1 Large Carrot, grated

Preheat your oven to 160°C

In a large bowl mix your oats, almond, baking powder, cinnamon & ginger

In another bowl mix the oil, egg, maple syrup & vanilla extract

Once it's all mixed add your grated carrot

Add your wet mixture to your dry mixture & stir to combine

It's quite a dry mixture I feel like it needs milk or something... Once it's all combined place heaped tablespoons of the mixture onto baking paper & flatten with the spoon leaving enough space for them to spread.

Bake for 15-20 minutes until they are golden & firm

I feel like they're missing something they're a bit dry. Could do with adding some sultanas & nuts to make it taste more like carrot cake. It's a nice healthy snack to make.

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Coconut & Pecan Oat Cookies

Something a little different Coconut & Pecan Oat Cookies. Pretty easy to make, chewy on the side & crispy on the outside exactly what you want from a cookie!

I got my recipe from allrecipes.co.uk but adapted it to what I had in my cupboard. The original recipe everything is doubled & uses walnuts which I didn't have but happened to have pecans. Similar nuts so doesn't make that much of a difference so it's up to you if you want to use pecans or walnuts.

125g Plain Flour

½ tsp Baking Powder

¼ tsp Bicarbonate of Soda

Tiny pinch of Salt

100g Butter

100g Brown Sugar

100g White Sugar

1 Egg

1 tsp Vanilla Extract

100g Porridge Oats

80g Pecans, chopped

80g Desiccated Coconut

Preheat the oven to 180°C

Sift the flour, baking powder, bicarb of soda & salt into a bowl

In a separate bowl using an electric whisk, whisk your butter

Add you sugar to your butter & beat it together until you get a smooth mixture

In a small bowl using a fork beat your egg

Add your egg to your wet mixture

Add the vanilla extract & whisk it all together

Once it's all smooth add you dry mixture in small spoonfuls

Add the porridge, pecans & coconut

Once it's all mixed using a tablespoon place small mounds onto your tray lined with baking paper. Make sure you leave enough space as they will spread!

The recipe says bake for 10-12 minutes but it took me around 35 minutes as our oven is that old & rubbish. But I would say around 15 minutes until golden & you have crisp edges. 

Take them out of the oven to rest then place them onto a wire rack to cool down.

If you try this recipe yourself let me know how long it took you to bake as it definitely shouldn't have took 35 minutes!

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