Category Archives: Cookies & Bars

Banana Oat Cookies


Every time I buy bananas they become so overripe very quickly.  Most of the time I make banana bread.  This time I thought to give it a different twist.  These cookies came out pretty good but would not beat chocolate chip cookies.  You have to make sure to store them in the refrigerator to keep them fresh.  These cookies will stay fresh in the refrigerator for 2-3 days.




  • ½ cup almond butter
  • ½ cup butter softened
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 medium banana mashed (yields ½ cup)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • ¼ cup flax seed slightly ground
  • 2 cups rolled oats
  • 1 cup dried cranberries


  • Preheat oven to 350 F.  Lightly grease 2 cookie sheets and set aside
  • in a large bowl combine almond butter and butter and beat with an electric mixture until smooth.  Add sugar and beat until well mixed.  Now add egg, vanilla and beat in.  Mix in mashed bananas.
  • Sift together the flours, baking soda, and salt.  Add ground flax seed to the flour.  Add the flour mixture to the banana mixture and mix well.  Stir in oats and dried cranberries.
  • Drop mounds of dough onto the cookie sheet about 4 inch apart.  slightly press cookies with back of a spoon.  If the dough sticks to the spoon, dip spoon ice cold water and wipe with a cloth and press the cookie dough.
  • Bake for about 15 minutes or until edges are set and lightly browned.  Cool on cookie sheet for one minute or until the edges are set and lightly browned.  Transfer to wire rack and cool completely.
  • Yields about 20 cookies.


Honey Tahini Cookies


I was browsing for a recipe that uses tahini and came across this recipe on the food & wine website.  This recipe is so simple and quick.  A very healthy and gluten free recipe as well.  The combination of honey and tahini gives these cookies a pleasant fragrance and taste.  I would give a 5 stars for this recipe.



  • 1 ½ cup almond flour (almond meal)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1/3 cups honey
  • 1/3 cups Tahini
  • 1  teaspoon vanilla extract
  • 2 tablespoon sesame seed
  • Sesame seeds for rolling cookies


  • Preheat oven to 350° F.
  • Line a baking cookie tray with parchment paper
  • In a bowl mix together almond flour, baking powder, 2 tablespoons sesame seed, and salt
  • In a separate bowl combine together honey, tahini and vanilla extract
  • Slowly add the wet ingredients into the dry ingredients and stir until well combined. (Note: the mixture will look like an oily dough)
  • Spread rest of the sesame seed on a flat surface
  • With dry hands scoop small amounts – size of a marble and roll into a ball between your palms.
  • Roll the cookies in sesame seed and place on the cookie sheet.
  • Flatten the cookies slightly with the back of a fork
  • Bake for about 8-10 minutes or until the bottom of cookie is golden
  • Leave cookies on the baking tray for about 10 minutes (Note: immediately after baking, the cookies will be extremely soft and will look as if it is not baked enough.  But once it cools to room temperature, it will harden and become lightly crunchy and chewy)
  • Transfer to a wire rack and cool completely.
  • Store in an air tight container for about 2 days.

Yields: 30 cookies

Source: Slightly modified from honey tahini cookies from Food & Wine website

Almond Coated Jam Cookies



  • 4 oz butter
  • 3 oz castor sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 5 oz self rising flour
  • Almond meal for coating
  • Raspberry preserves


  • Preheat oven to 350 F.  Lightly grease a cookie sheet with butter and set aside
  • In a bowl beat sugar and butter together.  Then beat in the egg and vanilla extract
  • Sift flour over the butter mixture and with a spatula mix into a soft dough
  • Divide the dough into about 16-20 pieces and roll into small balls.  If the dough is too sticky to roll, leave it in the refrigerator for about 10 minutes
  • Roll the balls in ground almond and place on the cookie sheet.  Slightly press with thumb to flatten.
  • Then make a small depression in the middle with your finger and spoon a drop of raspberry preserve in the middle.
  • Bake for about 15-20 minutes or until lightly brown
  • Allow cookies to cool in the cookie sheet and then transfer to wire rack.

Sugar cookie mix almond bars


I usually don’t like buying cookie mix or cake mixes since they never have the flavor that we get when baking from scratch.  But with this cookie bar, it is a bit different.  The main flavor and taste comes from the almond paste topping and the fruit preserves.  The cookie dough was used just as a base to hold the almond paste bar.  This came out really good and the almond flavor was amazing.  I took this recipe from better homes and gardens website ( and modified according to my liking.


  • 1  17 ½ oz package sugar cookie mix
  • 2 oz cold butter
  • 4 oz cream cheese
  • ½ cup sliced almonds toasted and finely crushed
  • 2/3 cup raspberry fruit preserves (or raspberry jam)
  • 8 oz almond paste
  • ¼ cup sugar
  • 1 medium egg
  • 2 tablespoons ground almond
  • drop of green food coloring
  • 3 tablespoons milk
  • ½ cup sliced almonds


  • Preheat oven to 350 F.  Add parchment paper to a 13 x 9 x 2 inch baking pan and grease with butter.  Set aside.
  • In a large bowl with a pastry blender cut butter and cream cheese into cookie mix until mixture resembles coarse bread crumbs.  Add finely chopped almonds and combine together.
  • Reserve 1 cup of mixture.  Spread the remaining mixture evenly on the cookie sheet and press gently.  Bake in the preheated oven for 15 minutes


  • In a small bowl stir the fruit preserves to loosen up
  • In a large bowl with an electric beater, beat egg lightly.  Crumble almond paste and mix with beaten egg.
  • Add sugar, ground almonds, and green food coloring and beat well.  Beat in milk one tablespoon at a time until mixture is spreadable.
  • Once cookie crust is done, spread fruit preserves evenly to within ¼ inch of the edge.


  • Now spoon almond paste mixture into small mounds over the fruit preserves.  Gently spread them evenly over the top of the fruit spread


  • Sprinkle with reserved cookie crumb mixture and top with sliced almonds


  • Bake in preheated oven for about 25-30 minutes or until the top lightly browned
  • Cool completely on wire rack
  • Cut into pieces.  Yields about 32 large pieces

Minced Fruit Pies



  • 2 cups all purpose flour
  • 1/2 cup confectioners (powered) sugar
  • 2 teaspoons ground cinnamon
  • 5 oz cold butter cut into pieces
  • 1/2 teaspoon orange essence
  • 4 tablespoons iced water
  • 1 1/2 cups minced fruits (mincemeat)
  • 1 egg lightly beaten
  • powdered sugar for dusting


  • Sift flour, sugar, and cinnamon into a large bowl
  • Rub in butter until the mixture resembles coarse bread crumbs.
  • Stir in orange essence. Add iced water and mix to a firm dough.
  • Knead lightly and roll out onto a board to about 1/4 inch or a little less thickness
  • Cut out circles with a 2 – 2 1/2 inch round biscuit cutter.
  • Lightly grease a cookie sheet.
  • Place a small spoonful mincemeat into each pastry and top with another round and seal by pressing the edges.
  • Lightly brush each pastry on the top with egg and leave in the refrigirator for about 30 minutes
  • Pre Heat oven to 400 F.
  • Remove from the refrigirator and bake for about 20 – 25 minutes.
  • Remove and cool on wire rack.
  • Sprinkle with powdered sugar and serve warm
  • Yields: 22 pastries.

Minced meat (minced fruits) – you can buy these in any grocery store during christmas time.  They come in small bottles/jars.

Flourless Almond Cookies



  • 2 egg whites
  • 1 cup almond meal/ground almonds
  • 1 cup caster sugar
  • ½ teaspoon almond extract
  • About 15-20 whole almonds



  • Lightly grease a cookie sheet and set aside
  • Lightly beat egg whites.  Add almond meal, sugar, and almond extract and beat with an electric mixer until combined and mixture is soft
  • Let stand in the bowl for about 5 minutes
  • Spoon mixture into a piping bag with about 1 inch nozzle.  Pipe mixture onto the tray in circular motion until about 1 – 1 ½  inches.
  • Top each cookie with a whole almond.
  • Cover unbaked cookies with a foil and stand at room temperature for a couple of hours
  • Pre heat oven to 350F.
  • Bake cookies for about 12-15 minutes or lightly browned
  • Let stand cookies on tray for about 5 minutes and then transfer to a wire rack and cool completely
  • Yields: 16-20 cookies (depending on how big each cookie is)

Mixed Nuts Maple Bars



  • ½ cup all purpose flour
  • ½ cup whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • 1 egg
  • 1/3 cup maple syrup
  • ¼ cup canola oil
  • ¼ cup freshly squeezed ornge juice
  • ¾ cup toasted mixed nuts (such as cashew nuts, walnuts, almonds, and hazelnuts)
  • ½ cup chocolate chips
  • Recips of Chocolate-Hazelnut frosting
  • 1/3 cup toasted mixed nuts (such as cashew nuts, walnuts, almonds, and hazelnuts)

Hazelnut frosting:

  • ¼ cup chocolate hazelnut spread
  • 3-4 tablespoons orange juice
  • 1 tablespoon maple syrup
  • 1 ¼ cups powdered (confectioners) sugar


  • Preheat oven to 350F.  Grease and lightly flour a 9×9 inch baking pan.
  • In a large bowl combine flour, baking powder, baking soda, and salt.
  • In a separte bowl whisk together egg, maple syrup, oil, and orange juice.
  • Add egg mixture to flour mixture and stir to combine
  • Stir in the 1½ cups nuts and chocolate chips
  • Spreak in prepared pan and bake for about 30 minutes or until a tooth pick inserted in center comes out clean.
  • Cool on wire rack and spread with chocolate hazelnut frosting.
  • Sprinkle with the rest of the nuts.