Cookies - Home Cooking Adventure

Pumpkin Oatmeal Cookies – Healthy, Soft and Chewy

Ella - Home Cooking Adventure — Tue, 28 Oct 2025 13:00:00 +0000

These Pumpkin Oatmeal Cookies are everything I love about fall baking: cozy, soft, and full of real pumpkin flavor. They’re full of warm spices and chewy oats that make them taste like pure comfort.

I wanted a cookie that tasted like a treat but didn’t leave me with that sugar overload, so I used less butter and sugar than most recipes and let the pumpkin do the heavy lifting. Its natural sweetness and moisture make the cookies soft for days, even without heaps of fat. I like to use homemade roasted pumpkin that I usually do in advance.

I also added plenty of oats, not just for texture, but for that delightful toasty flavor they bring when baked. The brown sugar gives them just enough caramel richness and the honey helps the cookies stay softer and moister for longer. These cookies take a lighter, healthier twist on the classic, lower in calories, but full of cozy flavor.

I like to toss in some nuts or chocolate for a bit of contrast, but they’re wonderful even plain, with a cup of tea on a chilly afternoon.

They taste wonderful and are the kind of cookie you don’t mind sneaking for breakfast or sharing with your kids after school.

How to make Pumpkin Oatmeal Cookies

Begin with preheating the oven to 350°F (180°C) and lining a baking sheet with parchment paper. Set aside.

Next, prepare the dry ingredients. In a medium bowl, whisk together the oats, flour, spices, baking soda, and salt until evenly combined.

Then, mix the wet ingredients. In a separate large bowl, beat together the softened butter, sugar, honey, and vanilla extract until creamy and smooth. Add the egg and mix until incorporated, followed by the pumpkin purée. Mix until the mixture is uniform and silky.

Now, combine the mixtures. Gradually add the dry ingredients to the wet mixture, stirring just until everything is blended. If desired, fold in chopped nuts, chocolate chips, or any other add-ins of your choice for extra texture and flavor.

Next, shape the cookies. Using an ice cream scoop or spoon, portion the dough into equal mounds and place them onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.

Flatten each cookie slightly as they won’t spread much during baking.

Bake for 10–12 minutes, or until the cookies are lightly golden at the edges but still soft in the center.

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to finish cooling. They’ll firm up slightly as they cool but remain soft, chewy, and full of cozy pumpkin flavor.

I hope you will try these easy healthy pumpkin oatmeal cookies and enjoy! Don’t forget to tag me on Instagram if you do as I love seeing your take on them.

Other healthy pumpkin recipes you may like to try

These rich and fudgy Flourless Pumpkin Brownies are made with real pumpkin, gluten-free, naturally sweetened, and full of cozy fall flavor.

This Pumpkin Oatmeal Bread is perfectly moist, gently spiced, and just sweet enough for breakfast or snacks.

This Pumpkin Apple Smoothie is creamy and cozy, with pumpkin, apple, oats and warm spices. It tastes like autumn in a glass, naturally sweet and nourishing.

Pumpkin Oatmeal Cookies – Healthy, Soft and Chewy

Course Dessert, Snack

Cuisine American

Keyword cookies, oatmeal, pumpkin

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 79kcal

Ingredients

3/4 cup (180g) pumpkin purée
1/4 cup (60g) butter
1/3 cup (65g) brown sugar
1 tbsp (20g) honey
1 large egg
1 tsp (5g) vanilla extract

Dry Ingredients

1 cup (100g) old-fashioned rolled oats
3/4 cup (100g) all-purpose flour , or (90g) whole wheat flour
1 tsp (3g) ground cinnamon
1/2 tsp (2g) ground ginger
1/4 tsp (1g) nutmeg
1/2 tsp (3g) baking soda
1/4 tsp (1g) salt
1/4 cup (30g) chopped pecans or walnuts , optional

Instructions

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a medium bowl, combine oats, flour, spices, baking soda, and salt.
In another bowl mix together the butter with sugar, honey and vanilla extract.
Add the egg.
Mix until creamy.
Add pumpkin purée.
Mix again until smooth.
Add dry to wet ingredients and stir until just combined.
Fold in the nuts, chocolate, or other add-ins if using.
To make them softer, chill the dough for 30 minutes before baking. This is optional.
Using an ice cream scoop, take equal portions of dough.
Place on the prepared baking sheets, 1 inch (2.5 cm) apart.
Flatten slightly as they don’t spread much.
Bake 10-12 minutes, until set and lightly golden at the edges but still soft in the center.
While still warm, top with more toasted nuts.
Cool on the baking sheet for 5 minutes, then transfer to a rack. They’ll firm up a bit as they cool but stay soft and chewy inside.

Nutrition

The post Pumpkin Oatmeal Cookies – Healthy, Soft and Chewy appeared first on Home Cooking Adventure.

Healthy Banana Oatmeal Cookies

Ella - Home Cooking Adventure — Fri, 17 Jan 2025 13:12:04 +0000

These Healthy Banana Oatmeal Cookies are the perfect treat when you want something sweet but still keep it healthy and sugar-free. Made with ripe bananas for natural sweetness, oats for a hearty texture, and walnuts for a bit of nutty goodness, they’re as simple as they are delicious. And for a little extra treat, I’ve added chocolate chips, because everything is better with a touch of chocolate.

Made with no refined sugar and just a handful of simple ingredients, these cookies are quick and easy to whip up. They’re great for breakfast on the go, a mid-day snack, or a healthier dessert. Plus, they’re naturally gluten-free if you use certified gluten-free oats.

Soft, chewy, and packed with flavor, these cookies are proof that a healthier treat can still feel indulgent. Bake a batch and enjoy the best of both worlds!

How to make healthy banana oatmeal cookies

Begin by preheating your oven to 350°F (180°C) and lining a baking sheet with parchment paper.

Next, in a medium bowl, mash the bananas with a fork until they are smooth. Stir in the coconut oil (or peanut butter) and vanilla extract until the mixture is well combined.

Add the ground walnuts, salt, and oats to the bowl, and mix until fully incorporated. If using, fold in the chocolate chips for an extra touch of sweetness.

Using an ice cream scoop, take equal portions of dough and place on the prepared baking sheets, 1 inch (2.5 cm) apart. Slightly flatten the tops to your desired thickness, as the cookies won’t spread much during baking.

Bake in the preheated oven for about 15 minutes, or until the cookies are lightly golden. Let the cookies cool on the baking sheet until the cookies are firm enough to remove. While cookies are still warm add some extra chocolate chips and walnuts on top.

Allow them to cool on a wire rack before serving. I hope you will try these easy healthy banana oatmeal cookies and enjoy! Don’t forget to tag me on Instagram if you do as I love seeing your take on them.

Other healthy oatmeal treats you may like to try

Enjoy guilt-free indulgence with this Healthy Chocolate Banana Bread! Moist, tender, and packed with rich chocolatey flavor, it’s sure to become a household favorite.

Start your day with these Banana Oatmeal Pancakes, easy to make, gluten-free, and naturally sweetened. Packed with ripe bananas and hearty oats, they’re fluffy, flavorful, and the perfect breakfast treat!

Enjoy these Banana Zucchini Chocolate Chip Muffins, a healthy, delicious treat perfect for any time of day. Packed with ripe bananas, honey, and grated zucchini, they’re soft, moist, and irresistible!

Healthy Banana Oatmeal Cookies

These Healthy Banana Oatmeal Cookies are the perfect treat when you want something sweet but still keep it healthy and sugar free.

Course Dessert, Snack

Cuisine American

Keyword banana, healthy cookes, oatmeal, oatmeal cookies, sugar-free

Prep Time 14

Cook Time 15

Total Time 29

Servings cookies

Calories 81kcal

Ingredients

10 oz (300g) ripe bananas , about 3 medium bananas
1 cup (100g) oats
3/4 cup (75g) ground walnuts/pecans
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
3 tbsp (45g) coconut oil or peanut butter
1/2 cup (90g) semisweet chocolate chips , plus extra for topping, optional

Instructions

Preheat the oven to 350F (180C). Line a baking sheet with parchment paper. Place the bananas in a medium bowl.
Mash the bananas using a fork.
Add the melted coconut oil or peanut butter. Stir to combine.
Add vanilla extract and mix to combine.
Add the ground walnuts, salt and oats. Mix to combine.
Incorporate the chocolate chips if used.
Using an ice cream scoop, take equal portions of dough and place on the prepared baking sheets, 1 inch (2.5 cm) apart.
Slightly flatten the tops into the desired thickness as they will not spread much in the oven.
Bake for about 15 minutes until lightly golden.
Let the cookies cool on the baking sheet until the cookies are firm enough to remove. While cookies are still warm add some extra chocolate chips and walnuts on top.
Allow to cool on a cool rack before serving.

Nutrition

The post Healthy Banana Oatmeal Cookies appeared first on Home Cooking Adventure.

Soft Chocolate Cranberry Cookies

Ella - Home Cooking Adventure — Mon, 23 Dec 2024 14:35:25 +0000

These Soft Chocolate Cranberry Cookies are a perfect chocolatey holiday treat bursting with tangy dried cranberries. Their soft, chewy texture makes them comforting and festive, ideal for winter holidays.

These cookies are easy to bake and share and add a homemade touch to holiday gatherings. They pair wonderfully with coffee or hot chocolate and are great for gifting.

Celebrate the season with these simple yet delicious soft chocolate cranberry cookies that bring warmth and joy to every bite.

How to make soft chocolate cranberry cookies

Begin with whisking together the flour, cocoa powder, baking soda, and salt in a medium-sized bowl. Set this dry mixture aside.

Next, in a large bowl, cream the butter and sugar until the mixture is light, creamy, and fluffy. Add the egg and vanilla extract, and mix well to combine.

Gradually incorporate the dry ingredients into the butter mixture until fully mixed. Fold in the semisweet chocolate chips or chunks and dried cranberries. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.

How to bake the cookies

Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.

Scoop the dough using an ice cream scoop to create even portions, about 1-inch (2.5 cm) balls. Place them on the prepared baking sheets, leaving 2 inches (5 cm) of space between each cookie. Slightly flatten the dough balls.

Bake the cookies for 10–12 minutes, just until the edges are set. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes.

While still warm, press additional chocolate chips or chunks onto the tops of the cookies for a decorative and extra chocolaty finish.

Cool completely on a wire rack before serving. Enjoy these rich, chewy cookies with bursts of cranberry and chocolate in every bite! If you try them out, share the photos with me on Instagram. I would love to see how they turn out for you.

For more unforgettable holiday cookies check our great Holiday Cookie Collection e-book.

Soft Chocolate Cranberry Cookies

These Soft Chocolate Cranberry Cookies are a perfect chocolatey holiday treat bursting with tangy dried cranberries.

Course Dessert

Cuisine American

Keyword chocolate, chocolate cookies, cranberry cookies

Prep Time 15

Cook Time 10

Chilling Time 1

Total Time 1 25

Servings cookies

Calories 83kcal

Equipment

Ingredients

1 cup (125g) all-purpose flour
1.3 cup (40g) unsweetened cocoa powder
1/2 tsp (3g) baking soda
1/2 tsp (3g) salt
1/2 cup (113g) butter , softened
2/3 cup (135g) light brown sugar
1 large egg
1 tsp (5ml) vanilla extract
1/2 cup (90g) semisweet chocolate chips/chunks
1/3 cup (70g) dried cranberries

Instructions

In a medium-sized bowl, add the flour, cocoa powder, baking soda and salt.
Whisk them together and set aside.
In a large bowl mix butter with sugar until light, creamy and fluffy.
Add the egg and mix to combine.
Add vanilla extract and mix to combine.
Gradually incorporate flour mixture.
Fold in semisweet chocolate chips/chunks and dried cranberries.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 350F (180C). Line baking sheets with parchment paper. Using your ice cream scoop take equal portions of dough, about 1 inch (2.5 cm) balls.
Place on the prepared baking sheet and flatten slightly. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
Bake the cookies for 10-12 minutes.
Cool on baking sheets for 5 minutes. While still warm add more chocolate chips and chunks on top of the cookies.
Remove to the cooling rack to cool completely. Enjoy!

Nutrition

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Chocolate Cranberry Sugar Cookies

Ella - Home Cooking Adventure — Thu, 19 Dec 2024 12:59:40 +0000

Bring a little holiday magic to your cookie plate with these Chocolate Cranberry Sugar Cookies! They’re festive, buttery and tender with just the right mix of sweet and tart. Each bite combines rich chocolate chunks with pops of tangy cranberry goodness, all wrapped in a buttery sugar cookie base.

The cookies are as easy to make as they are to enjoy. Perfect for holiday gatherings, gift boxes, or simply satisfying your sweet tooth, these Chocolate Cranberry Sugar Cookies bring a unique twist to classic sugar cookies. They pair beautifully with a hot cup of coffee or tea, making them the ultimate cozy treat for winter evenings.

Bake up a batch of these irresistible cookies, and watch them disappear as quickly as they cool!

How to make chocolate cranberry sugar cookies

Begin with creaming the butter and sugar in a large bowl for about 3–5 minutes until it becomes light and creamy. Add the egg yolk, salt, and vanilla extract, and mix until everything is well combined.

Next, incorporate the flour using a spatula or wooden spoon. Fold in the chopped chocolate and cranberries until evenly distributed throughout the dough.

Wrap the dough in plastic wrap, shaping it into a log about 2 inches (5 cm) in diameter. Chill the dough in the refrigerator for at least 2 hours or up to 2–3 days to make it easier to slice.

Preheat your oven to 325ºF (165ºC) and line two baking sheets with parchment paper.

Slice the chilled dough into ¼-inch (6 mm) thick cookies and place them on the prepared baking sheets, leaving space between each one.

Bake the cookies for about 15 minutes, or until the edges are slightly golden.

Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Hope you will try and enjoy these festive, buttery cookies with a perfect balance of chocolate and cranberries! If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

For more unforgettable holiday cookies check our great Holiday Cookie Collection e-book.

Chocolate Cranberry Sugar Cookies

Bring a little holiday magic to your cookie plate with these Chocolate Cranberry Sugar Cookies! They’re soft, chewy, and just the right mix of sweet and tart. Each bite combines rich chocolate chunks with pops of tangy cranberry goodness, all wrapped in a buttery sugar cookie base.

Course Dessert

Cuisine American

Keyword Christmas, christmas cookies, sugar cookies

Prep Time 15

Cook Time 15

Chilling Time 2

Total Time 2 30

Servings cookies

Calories 75kcal

Equipment

Ingredients

1/2 cup (113g) unsalted butter , at room temperature
1/3 cup (70g) caster sugar
1 egg yolk
1/2 tsp (2.5g) vanilla extract
1/4 tsp (1g) salt
1 ¼ cup (160g) all-purpose flour
1/3 cup (60g) semisweet chocolate , chopped
1/2 cup (70g) dried cranberries

Instructions

In a large bowl, cream the butter and sugar for about 3-5 minutes until creamy.
Add egg yolk, salt, and vanilla extract and mix until well combined.
Add the flour to the butter mixture.
Incorporate the flour using the mixer or a spatula.
Add the chopped chocolate and cranberries.
Fold them in until well distributed.
Wrap the dough in plastic wrap and shape it into a log about 2 inches (5cm) in diameter.
Chill the dough for at least 2 hours and up to 2-3 days.
Preheat the oven to 325ºF (165ºC) and line a large baking sheet with parchment paper.
Slice the cookies into ¼ inch (6mm) thick cookies.
Place the cookies on the prepared baking sheet, leaving space between them.
Bake for about 15 minutes or until slightly golden on the edges.
Let the cookies cool on the baking sheet for 5 minutes.
Cool completely on a cooling rack.

Nutrition

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Cranberry Pistachio Snowball Cookies

Ella - Home Cooking Adventure — Sat, 14 Dec 2024 15:36:07 +0000

These Cranberry Pistachio Snowball Cookies are the perfect treat to add a little sparkle to your holiday baking! With every bite, you’ll get a buttery, melt-in-your-mouth texture that’s packed with crunchy pistachios and tangy dried cranberries. The combination is as festive as it is delicious.

Once baked, these little cookies are dusted with powdered sugar, creating a snowy finish that’s just too pretty to resist. The vibrant red cranberries and green pistachios make them a standout on any cookie platter, and their sweet, nutty flavor will have everyone coming back for more.

They’re simple to make, yet feel so special, making them perfect for sharing at holiday parties, gifting in treat boxes, or just enjoying with a cozy cup of tea.

So, if you’re looking for a festive cookie that’s as fun to bake as it is to eat, give these Cranberry Pistachio Snowball Cookies a try.

How to make snowball pistachio and cranberry cookies

Begin with mixing the butter and sugar in a large bowl until light and creamy. Add the salt and vanilla extract, continuing to mix until well combined.

Next, gradually incorporate the flour into the mixture, followed by the chopped pistachios and cranberries. Mix until evenly combined, then refrigerate the dough for 30 minutes to firm up.

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Shape the dough into small balls and place them on the prepared baking sheet.

Bake the cookies for about 12–13 minutes, or until they are slightly browned. Be careful not to overbake, as this could cause the cookies to crack.

Cool the cookies on the baking sheet for 5–10 minutes .Coat the warm cookies by rolling them in powdered sugar. Once they’ve cooled completely, roll them in powdered sugar again if needed for a thick, snowy coating.

Hope you will try these melt-in-your-mouth Cranberry Pistachio Snowball Cookies, tag me on Instagram if you do, and enjoy!

For more unforgettable holiday cookies check our great Holiday Cookie Collection e-book.

Cranberry Pistachio Snowball Cookies

These Cranberry Pistachio Snowball Cookies are the perfect treat to add a little sparkle to your holiday baking!

Course Dessert

Cuisine American

Keyword christmas cookies, cranberry, pistachio, snowball cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 67kcal

Equipment

Ingredients

1/2 cup (113g) butter , room temperature
1/4 cup (30g) powdered sugar
1 tsp (5ml) vanilla extract
1/4 tsp (1g) salt
1 cup (125g) all-purpose flour
1/3 cup (70g) pistachio , toasted and chopped
1/ 3 cup (70g) dried cranberries
1/2 cup (120g) powdered sugar , for dusting cookies twice

Instructions

In a large add the butter and sugar. Using a hand mixer blend them together for about 3-5 minutes until light and creamy.
Add salt and vanilla extract and continue mixing until combined.
Gradually incorporate the flour.
Add chopped pistachios and cranberries and mix to incorporate.
Refrigerate the dough for 30 minutes.
Preheat the oven to 350ºF (180ºC) and line a baking sheets with parchment paper.
Take about a spoon of dough and roll into a ball.
Place the dough balls into the prepared baking sheet.
Bake for about 12-13 minutes, until slightly browned. Make sure you do not overbake otherwise the cookies could crack.
Let the cookies cool on baking sheet for 5-10 minutes.
Place 1/2 cup powdered sugar into a bowl. While still a bit warm roll the balls in powdered sugar.
Let them cool completely and roll in powdered sugar again if necessary.

Nutrition

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Cranberry Pinwheel Cookies

Ella - Home Cooking Adventure — Wed, 11 Dec 2024 09:06:43 +0000

These Cranberry Pinwheel Cookies are a delightful combination of tart cranberries and sweet, buttery dough. These cookies are a fun twist on the traditional cookies, featuring a vibrant swirl of red cranberry filling inside a soft, melt-in-your-mouth base. Their unique swirl design will impress anyone who sees them, and their delicious flavor will have everyone reaching for more.

The dough is easy to work with, and the cranberry filling adds a burst of color and flavor. Perfect for the holiday season, these cookies make a great addition to any cookie tray or as a gift for friends and family.

These Cranberry Pinwheel Cookies are simple, festive, and absolutely delicious, sure to become a favorite in your baking repertoire.

How to make Cranberry Pinwheel Cookies

Begin by making the cranberry sauce. Combine fresh or frozen cranberries, sugar, and orange juice in a small saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 3-5 minutes. Remove from heat, sieve, and let cool. Stir in orange zest, if desired, then set aside to cool completely.

Next, prepare the cookie dough. In a large bowl, cream together unsalted butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg, salt, and vanilla extract. Gradually add the flour to the butter mixture, mixing until just combined.

To assemble the cookies, roll the dough into an 8×12 inch (20x30cm) rectangle, about 1/4 inch (6mm) thick, between sheets of plastic wrap. Spread the cooled cranberry mixture evenly over the rectangle, leaving a small border around the edges. Carefully roll the dough into a log, starting from one of the long sides. Wrap tightly in plastic wrap and chill for at least 2 hours, or until firm.

For baking the cookies, preheat the oven to 320°F (160°C) and line baking sheets with parchment paper. Slice the chilled dough log into 1/4-inch (6mm) thick rounds and place them on the prepared baking sheets, about 1 inch apart. Bake for 15-18 minutes, or until the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

I hope you will try these amazing cookies for holiday gatherings. If you do, make sure to share the photos with me on Instagram. I would love to see how they turn out for you.

Other cookies you may like to try

These soft and chewy Cranberry Orange Cookies are bursting with zesty orange flavor and tangy cranberries, making them a perfect holiday treat!

These crisp and golden Dried Fruit Biscotti are loaded with dried fruits, the perfect delightful holiday treat for any time of day!

Try these Strawberry Cardamom Linzer Cookies, a delightful twist on a classic treat, perfect for gifting or sharing.

For more unforgettable holiday cookies check our great Holiday Cookie Collection e-book.

Cranberry Pinwheel Cookies

These Cranberry Pinwheel Cookies are a delightful combination of tart cranberries and sweet, buttery dough, perfect for winter holidays.

Course Dessert, Snack

Cuisine American

Keyword cranberry, pinwheel cookies

Prep Time 20

Cook Time 15

Chilling the dough 2

Servings cookies

Calories 53kcal

Equipment

Ingredients

Cranberry Sauce

2.5 oz (75g) fresh or frozen cranberries
2 tbsp (30g) sugar
1 tbsp (15ml) orange juice
1 tsp orange zest , optional

Cookie Dough

1/2 cup (113g) unsalted butter , at room temperature
1/3 cup (70g) caster sugar
1/2 tsp (2.5g) vanilla extract
1 egg
1/4 tsp (1g) salt
1 ¼ cup (160g) all-purpose flour

Instructions

Prepare the cranberry sauce.

Combine the fresh or frozen cranberries, sugar, and orange juice in a small saucepan.
Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, for about 3 minutes.
Remove from heat and sieve to get a smooth sauce.
Stir in orange zest, if using. Set aside to cool completely.

Prepare the cookie dough.

In a large bowl add the butter and sugar.
Mix for about 2–3 minutes, until light and fluffy.
Add the egg, salt and vanilla extract.
Mix well to combine.
Gradually add the flour to the butter mixture.
Mix until just combined.

Assemble the cookies.

Place the dough between sheets of plastic wrap.
Roll the dough into a 8×12 inch (20-x30cm) rectangle, about 1/4 inch (6mm) thick.
Remove the plastic wrap on top.
Spread the cooled cranberry mixture evenly over the rectangle, leaving a small border around the edges.
Carefully roll into a log, starting from one of the long sides. Wrap the log tightly in plastic wrap and chill for at least 2 hours, or until firm.

How to bake the cookies.

Preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper.
Slice the chilled log into 1/4-inch (6mm) thick rounds.
Place them on the prepared baking sheet, about 1 inch apart.
Bake for 15-18 minutes, or until the edges are lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

The post Cranberry Pinwheel Cookies appeared first on Home Cooking Adventure.

Carrot Cake Thumbprint Cookies

Ella - Home Cooking Adventure — Sat, 23 Mar 2024 14:30:00 +0000

These Carrot Cake Thumbprint Cookies blend the sweet taste of carrots with the cozy flavor of oats and toasted walnuts. Baked to perfection, they’re soft and chewy with a slightly crispy exterior enhanced by the satisfying crunch of walnuts.

But the best part? The center is filled with a dollop of creamy cream cheese frosting, adding a rich and indulgent touch to every bite. The combination of textures and flavors in these cookies is simply delightful.

With their golden-brown exterior and specks of orange from the carrots, these cookies are as pleasing to the eye as they are to the taste buds. They’re perfect for any occasion, whether you’re treating yourself to a snack, satisfying your sweet tooth after a meal, or sharing them with friends and family.

How to make carrot cake thumbprint cookies

Begin by preheating your oven to 350°F (180°C) and lining baking sheets with parchment paper for easy cleanup.

In a medium-sized bowl, whisk together the flour, oats, baking powder, salt, cinnamon and nutmeg until well combined. Set this dry mixture aside for now.

In a large bowl, cream together the butter and both sugars until light and creamy. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully combined.

Gradually incorporate the flour mixture, the grated carrot and toasted walnuts into the wet ingredients until evenly distributed throughout the dough.

How to shape the thumbprint cookies

Using an ice cream scoop or spoon, portion out equal-sized balls of dough, about 1 inch (2.5 cm) in diameter, and place them onto the prepared baking sheets. Make sure to leave about 2 inches (5 cm) of space between each cookie to allow for spreading during baking.

Using your thumb or a ½ teaspoon, make an indentation into the center of each cookie to create a well for the filling.

Bake the cookies in the preheated oven for 10-11 minutes, or until they are slightly golden around the edges. While the cookies are still warm, gently press down the centers to create a deeper well for the filling.

Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, prepare the cream cheese frosting by mixing together the cream cheese, honey, and vanilla extract until smooth and well combined.

Once the cookies have cooled completely, fill each indentation with a dollop of the cream cheese frosting. Dust the filled cookies with a sprinkle of cinnamon powder for an extra burst of flavor.

Now, these delicious carrot oatmeal thumbprint cookies with cream cheese frosting are ready to be enjoyed!

Hope you will try these Carrot Oatmeal Thumbprint Cookies and if you do, make sure to share the photos with me on Instagram.

Other thumbprint cookies you may like to try

These Chocolate Thumbprint Cookies are a great treat for whenever you are craving for chocolate and want an easy recipe to satisfy your craving.

Try the perfect blend of tangy lemon and sweet strawberry in our irresistible Strawberry Lemon Thumbprint Cookies.

These Peanut Butter Chocolate Thumbprint Cookies are a delicious blend of rich chocolate and creamy peanut butter in every bite.

For more cookie ideas check our full collection of Cookie Recipes.

Carrot Cake Thumbprint Cookies

These Carrot Cake Thumbprint Cookies blend the sweet taste of carrots with the cozy flavor of oats and toasted walnuts. Baked to perfection, they're soft and chewy with a slightly crispy exterior enhanced by the satisfying crunch of walnuts.

Course Dessert

Cuisine American

Keyword carrot, carrot cake cookies, cookies, Easter cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 145kcal

Ingredients

For the Carrot Cookies

3/4 cup (90g) all-purpose flour
1 ½ cup (150g) oats
1 ¼ tsp (5g) baking powder
1/2 tsp (3g) salt
1 tsp (3g) cinnamon
1/4 tsp (1g) nutmeg
1/2 cup (113g) unsalted butter , at room temperature
1/4 cup (50g) brown sugar
1/2 cup (100g) sugar
2 eggs
1 tsp (5ml) vanilla extract
1 medium carrot, about 2.5 oz (70g) , grated
1/2 cup walnuts ,toasted and chopped

For Cream Cheese Frosting

8 oz (230g) cream cheese
1 ½ tbsp (30g) honey
1/2 tsp (3g) vanilla extract

Instructions

Preheat the oven to 350F (180C). Line baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, oats, baking powder salt, cinnamon and nutmeg. Set aside.
In a large bowl mix butter with both sugars until light and creamy. Add eggs one at a time. Add vanilla extract and mix to combine.
Gradually incorporate the flour and oat mixture, the grated carrot and toasted walnuts.
Using your ice cream scoop take equal portions of dough, about 1 inch (2.5 cm) balls. Place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
Use your thumb or ½ tsp to make an indentation into the center of each cookie.
Bake for 10-11 minutes until slightly golden at the edges. While still warm press the center of the cookies as much as needed.
Cool on baking sheets for 5-10 minutes. Remove to the cooling rack to cool completely.
While they cool, prepare the cream cheese frosting.
Mix the cream cheese with honey and vanilla extract until well combined.
Fill the cookies with cream cheese frosting and dust with cinnamon powder. Enjoy!

Video

Nutrition

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Christmas Butter Swirl Cookies

Ella - Home Cooking Adventure — Sat, 23 Dec 2023 06:55:32 +0000

These Christmas Butter Swirl Cookies are a delightful buttery treat perfect for the holiday season. These cookies offer a delicious melt-in-your-mouth experience, combining the creaminess of butter with the richness of chocolate and the classic goodness of vanilla.

What makes these cookies special is their cool twist. Each cookie swirls together white and chocolate dough, forming a pretty spiral. The flavors and the fun spiral make these cookies a hit for any holiday gathering.

You can get creative and switch up the flavors and colors to suit your taste and style. You can also play around with three colors for the swirl cookies instead of sticking to just two.

They’re not just delicious, they’re a tasty and pretty way to make your holidays even sweeter. They can also make a great gift idea and everybody will be impressed by their look and taste.

How to make butter swirl cookies

Begin with blending creamy butter and powdered sugar in a large bowl for 3-5 minutes until it’s nice and smooth. Then, toss in egg yolks, a pinch of salt, and your favorite extract – be it vanilla, almond, peppermint, or rum. Mix it up until everything is combined.

Now, split the buttery mix into two equal parts. For the white dough, stir in flour with a spatula or wooden spoon. For the chocolate dough, mix in flour and cocoa powder. Get your hands working by rolling ¼ teaspoons of white dough and chocolate dough into tiny balls.

Here’s where the magic begins. Take three balls of each color, alternate the balls to form a cute flower shape. Gently press them together without squishing too hard. Now, roll the flower shape between your palms, letting the colors dance together in a swirl – no need to be forceful!

After you achieve the perfect swirl, press a bit to flatten, then place the cookies on a parchment paper-lined baking sheet. Give them a cool-down in the fridge for 15-30 minutes.

While the cookies chill preheat the oven to 325F (160C) and bake these beauties for 13-15 minutes until they’re golden at the edges. Let them cool, and voila, your delightful Christmas Butter Swirl Cookies are ready to spread joy!

Hope you will try these amazing cookies for the holiday gatherings. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other cookies you my like to try

These festive Christmas Swirl Cookies feature a magical blend of flavors and a visually stunning swirl that adds a touch of seasonal charm. Perfect for sharing with loved ones or gifting, these cookies are a delightful addition to your Christmas festivities.

If you are searching for some easy Christmas cookie recipe but with an impressive look these Marbled Icing Sugar Cookies might be a great choice.

Savor the magic of the holidays with our delicious Gingerbread Cookies, soft, spiced, and perfect for festive moments.

Christmas Butter Swirl Cookies

Course Dessert

Cuisine American

Keyword butter cookies, chocolate, Christmas, vanilla

Prep Time 30

Cook Time 15

Total Time 45

Servings cookies

Calories 104kcal

Equipment

Ingredients

1 cup (226g) unsalted butter , room temperature
1 cup (120g) powdered sugar
2 egg yolks
1 tsp (5g) vanilla extract
1/2 tsp (2g) salt

For the White Dough

1 ¼ cup (160g) all-purpose flour

For the Chocolate Dough

1 cup (125g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder

Instructions

Prepare the cookie dough.

In a large bowl, cream together the butter and powdered sugar for about 3-5 minutes until creamy. Add egg yolks, salt and vanilla extract or choose any flavor extract you prefer (almond, peppermint, rum) and mix until well combined.
Divide the butter mixture into two equal parts.
For the white dough, incorporate flour using a spatula or wooden spoon.
For the chocolate dough, incorporate flour and cocoa powder using a spatula or wooden spoon.

How to shape the cookies.

Take about ¼ teaspoons of white dough and roll them into small balls.
Repeat with the chocolate dough.
Take three balls of each color, alternate the colors, and arrange them to form a flower shape.
Press them slightly to close the gap in the middle.
Gently roll the flower shape between your palms until the colors begin to swirl together. Be careful not to apply too much pressure during the rolling process.
Once you get the desired swirl effect press slightly to flatten.
Transfer the cookies onto a parchment paper-lined baking sheet.
Refrigerate for 15-30 minutes before baking.

How to bake the cookies.

Meanwhile, preheat the oven to 325F (160C).
Bake the cookies for 13-15 minutes until golden at the edges.
Let them cool slightly and transfer them to a cooling rack to cool completely.

Video

Nutrition

The post Christmas Butter Swirl Cookies appeared first on Home Cooking Adventure.

Chocolate Gingerbread Cookies

Ella - Home Cooking Adventure — Wed, 06 Dec 2023 16:00:08 +0000

These delightful Chocolate Gingerbread Cookies are irresistible treats that combine the rich, velvety chocolate with the warm, gingerbread spices, making them perfect for Christmas and New Year’s Eve.

These cookies are made with semisweet chocolate, molasses and Dutch cocoa and rolled in sugar before baking. They have a chewy texture that gives way to a melt-in-your-mouth experience while the sugar coating adds a pleasing crunchy texture to every bite. The deep cocoa flavor blends with the gingerbread spices creating an unforgettable experience.

Whether enjoyed with a glass of cold milk or shared with family and friends during holiday gatherings, these Chocolate Gingerbread Cookies are sure to be a crowd-pleaser.

How to make chocolate gingerbread cookies

Start by mixing flour, cocoa powder, baking soda, gingerbread spices, and salt in a bowl. Set it aside.

In a big bowl, mix butter and sugar until it’s light and creamy. Add an egg, mix it in. Put vanilla extract and molasses, mix again.

Slowly incorporate the flour mixture and chocolate chips or chunks. Don’t overmix the batter. Cover the bowl with plastic wrap and put it in the fridge for at least 30 minutes.

Heat the oven to 325°F (160°C). Put parchment paper on two baking sheets.

Use an ice cream scoop to make small balls of dough, about 1 inch (3cm). Roll each ball in sugar and put them on the baking sheets, leaving space between them.

Bake one sheet at a time for 8-10 minutes. They should be a bit undercooked inside for a chewy texture.

Let them cool on the sheets for 5-10 minutes, then move them to a cooling rack. Enjoy your cookies!

Hope you will try these amazing cookies this holiday season. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other Christmas cookies you may like to try

If you love chocolate you are going to love these Chocolate Crinkle Cookies. Soft and chewy and with a beautiful crinkle look, these cookies are simply addictive and perfect for holidays.

These Double Chocolate Rum Cookies are one of the best chocolate cookies you can prepare for Christmas. With their soft and chewy texture, with bits of chocolate, rum flavored and sprinkled with flaky sea salt, it’s hard not to fall in love with them from the first bite.

Candy Cane Double Chocolate Cookies are some of the best cookies you can prepare for the winter holiday season. They are rich, soft, and chocolatey and have an amazing flavor. The crushed candy canes on top not only bring extra flavor and texture but also add a festive look.

Chocolate Gingerbread Cookies

These delightful Chocolate Gingerbread Cookies are irresistible treats that combine the rich, velvety chocolate with the warm, spicy notes of gingerbread, making them perfect for Christmas and New Year’s Eve.

Course Dessert, Snack

Cuisine American

Keyword chocolate, chocolate cookies, Christmas, gingerbread

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 125kcal

Ingredients

1 ⅓ cup (170g) all-purpose flour
1/3 cup (40g) Dutch cocoa powder
1 tsp (6g) baking soda
1/2 tsp (3g) salt
1 tsp (3g) ground cinnamon
2 tsp (4g) ground ginger
1/2 tsp (2g) ground nutmeg
1/4 tsp (1g) ground cloves
1/2 cup (113g) butter , room temperature
1/3 cup (70g) light brown sugar
1 egg
1/3 cup (100g) molasses
1 tsp (5g) vanilla extract
3 oz (90g) semisweet chocolate chips or chunks (55-70% cocoa)

For rolling the cookies

1/4 cup (50 grams) sugar

Instructions

In a medium bowl combine the flour, cocoa powder, baking soda, gingerbread spices and salt. Set aside.
In a large bowl, mix the butter with sugar until light and creamy. Add the egg and mix to combine. Add vanilla extract and molasses and mix to combine.
Gradually incorporate the flour mixture. Don’t overmix. Add the chocolate chips/chunks and mix to combine.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 325F (160C). Line two baking sheets with parchment paper.
Using your ice cream scoop take equal portions of dough, about 1 inch (2.5 cm) balls.
Roll each cookie ball into sugar and place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
Bake the cookies one baking sheet at a time for 8-10 minutes. They should be slightly underbaked so the interior stays chewy and soft.
Cool on baking sheets for 5-10 minutes. Remove to the cooling rack to cool completely. Enjoy!

Video

Nutrition

The post Chocolate Gingerbread Cookies appeared first on Home Cooking Adventure.

White Chocolate Strawberry Lemon Cookies

Ella - Home Cooking Adventure — Fri, 28 Apr 2023 04:13:36 +0000

These White Chocolate Strawberry Lemon Cookies are a delicious and unique twist on the classic cookie recipe. These cookies feature a soft and chewy texture, with bursts of sweet strawberry and tangy lemon flavors throughout. The addition of creamy white chocolate adds a rich and decadent element to this already delightful treat.

How to make White Chocolate Strawberry Lemon Cookies

To make these cookies, mix all-purpose flour, baking powder, cornstarch and salt together in a bowl. Mix sugar and lemon zest in a large bowl until fragrant. Combine egg and flavorless vegetable oil with the mixture. Incorporate vanilla extract and lemon juice, then mix until everything is incorporated.

Slowly incorporate the dry ingredients into the wet mixture, resulting in a smooth and creamy dough. Fold white chocolate chips and chopped fresh strawberries into the dough.

The best part? Unlike many cookie recipes, this dough does not require chilling, so you can bake the cookies as soon as the batter is ready!

Scoop the dough into small balls and place on a lined baking sheet. Sprinkle granulated sugar on top of each. Bake the cookies in a preheated oven until slightly golden on the edges and puffed up. The resulting cookies are soft and chewy, with a slightly crispy exterior and a burst of flavor in every bite.

These white chocolate strawberry lemon cookies are the perfect way to celebrate the arrival of spring and the start of strawberry season. They can be enjoyed at any occasion, whether it’s for an afternoon tea or a dessert after dinner. These cookies are a delightful treat on their own or paired with a tall glass of cold milk for the ultimate indulgence. With their unique flavor combination and irresistible texture, these cookies are sure to become a new favorite among cookie lovers everywhere.

I encourage you to give this delicious strawberry and lemon cookie recipe a try! It’s quick, easy, and doesn’t require any chilling time. Don’t forget to tag me on Instagram when you make them – I would love to see your creations and hear your thoughts on this recipe!

Other similar strawberry recipes you may like to try

These Strawberry Lemon Thumbprint Cookies are a sweet and tangy combination of fresh strawberries and zesty lemon, nestled in a soft cookie base. These cookies are perfect for a quick snack or a sweet treat with your afternoon tea.

These Strawberry Cardamom Linzer Cookies are a delightful twist on the classic Linzer cookie, featuring a rich and buttery cookie filled with sweet strawberry jam. These cookies are perfect for sharing with friends and family or as a thoughtful gift for any occasion.

Also, I highly recommend making these easy recipe for Strawberry Scones during the strawberry season. They are a classic breakfast pastry with a sweet and fruity twist. Made with fresh strawberries and a light and flaky pastry, these scones are perfect for a lazy weekend brunch or a midday snack.

White Chocolate Strawberry Lemon Cookies

These White Chocolate Strawberry Lemon Cookies are a delicious and unique twist on the classic cookie recipe. These cookies feature a soft and chewy texture, with bursts of sweet strawberry and tangy lemon flavors throughout. The addition of creamy white chocolate adds a rich and decadent element to this already delightful treat.

Course Dessert

Cuisine American

Keyword cookies, lemon, spring, strawberry, white chocolate

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 122kcal

Ingredients

2 cups (250g) all-purpose flour
3/4 tsp (3g) baking powder
2 tsp (6g) cornstarch
1/2 tsp (3g) salt
3/4 cup (150g) sugar
lemon zest from a lemon
1 egg
3/4 cup (170g) vegetable oil
1 tsp (5g) vanilla extract
2 tbsp (30ml) lemon juice
1 cup (150g) fresh strawberries , chopped
3.5 oz (100g) white chocolate chips/chunks

Instructions

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, cornstarch, and salt. Set aside.
In a large bowl, mix together the sugar with lemon zest until fragrant. Add the egg and oil and mix to combine. Add the vanilla extract and lemon juice and mix again until incorporated.
Gradually incorporate the flour mixture and fold in chocolate chips or chunks and the chopped strawberries. Don't overmix.
Using an ice cream scoop, take equal portions of dough and place them on the prepared baking sheets, 1 inch (2.5 cm) apart.
Sprinkle each with granulated sugar.
Bake for 10-12 minutes until slightly golden on the edges.
Let the cookies cool on the baking sheets until the cookies are firm enough to remove, probably another 5 minutes. Cool completely on a wire rack. Enjoy!

Video

Nutrition

The post White Chocolate Strawberry Lemon Cookies appeared first on Home Cooking Adventure.