Halloween Cookies

It is Halloween weekend, and you know what that means! Costumes and candy galore, of course! I want you to imagine the spooky holiday season from a different perspective for a minute…the candy’s perspective. Imagine being given to someone awash with excitement and wonder at the thought of you only to sit on a counter for months getting yuckier by the minute. Eventually you get thrown away and replaced by festive Christmas candy. What a sad life all our leftover candies live!

Well we can make these candies have a purpose again! After all the Halloween excitement has died down next week, these pumpkin cookies are a fantastic way to utilize leftover chocolate candies (I would not suggest mixing pumpkin spice with sour gummy worms…) and eliminate food waste. The cookies themselves are fantastic: thick and cakey with real pumpkin, the chewy texture of oat flour, all the fall spice flavors, and sweetened with maple syrup. Then you add some chocolate on top and wow! Halloween explosion in your mouth!

I tried three types of chocolate candies with these: plain dark chocolate, crushed up Heath bars, and Reese’s cups. I will say that the Reese’s ones did not look too attractive because the candy didn’t really hold its shape, but those were a family favorite based on taste alone. I kept thinking that Rolos would taste amazing with the caramel, peanut butter or plain M&Ms would be a fun pop of color, and probably almost any of the little snack-sized chocolates would go great on top. If you try these out with your kids’ leftover candy, please let me know which candies you used and how they turned out! If you’re like me, throwing out food makes you cringe, so I hope this recipe hits the spot while simultaneously creatively using leftovers. Happy Halloween!

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• Servings: 30
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Ingredients

• 15 ounce can of pumpkin puree
• 1/3 cup of melted butter, ghee, or coconut oil
• 1/2 cup of maple syrup
• 2 eggs
• 1.5 cups of oat flour (you can blend your own old-fashioned oats for this)
• 2 tbsp of ground flaxseed
• 3 tsp of ground cinnamon
• 1/2 tsp of ground ginger
• 1/2 tsp of ground cloves
• 1 tsp of baking soda
• 1 tsp of baking powder
• 1/4 tsp of salt
• 30 small chocolate candies/pieces of candies

Directions

1. Preheat oven to 350 degrees F.
2. Prepare baking sheet with parchment paper or silicone baking mat.
3. Combine all wet ingredients (pumpkin through eggs) in a medium mixing bowl.
4. Add dry ingredients (except candy) and stir to combine.
5. Using your hands or a cookie scoop (my favorite birthday gift from my husband!), place 1 tbsp balls of dough on baking sheet.
6. Press candies on top, slightly flattening the cookies – they are so cakey they don’t spread much.
7. Bake for 17-20 minutes until a toothpick inserted in the middle comes out clean
8. Store leftovers covered at room temperature for three days; after that, store covered in the fridge.

If you can’t get enough pumpkin this season, be sure to check out my Pumpkin Bread with Crumb Topping or Pumpkin Spice Cake, and for fall-inspired breakfasts, check out my Pumpkin Pecan Muffins and Pumpkin and Oat Blender Waffles. I hope that whatever you eat this weekend warms your tummy and your heart. Be safe, have a fun Halloween, enjoy family…and enjoy your Pinch of Crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

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Strawberry Creamsicles

Summer is almost over; Labor Day is right around the corner, and hopefully cooler temperatures are soon to follow. That is not the case right now, though! It is late August in Texas and we are all about ready to sleep in our freezers. Every time I walk in from outside, I literally say a little prayer thanking God for air conditioner; I can’t imagine how miserable we would be without it!

Now, as hot as it is, summer brings lots of fun things like swimming, lake trips, beach trips, and of course delicious summer produce like berries! Selah, my youngest daughter could eat her weight in blueberries, blackberries, raspberries, and strawberries, but Zemirah, my oldest, is a bit more picky when it comes to fruit. She doesn’t really like blackberries or raspberries because of the seeds, only likes the perfectly firm yet sweet blueberries (such a pain trying to find those illusive berries in the container), and loves strawberries…dipped in honey. In general Zemirah is less of a picky eater than Selah – not so when it comes to berries! But what is a mom to do in the summer when the store has wonderful sales on berries?! I have to get them! Oftentimes I use berries in smoothies, but when I got a giant bag of frozen strawberries (for a super steal!) I decided to do something a little different with them.

While we do love to eat nice cream or drink chocolate milkshakes for a summer treat, something portable is always a nice option. When Selah started refusing bottles at 10 months old, I started making her breastmilk popsicles to have while I was away at work. Because of that I had these popsicle molds and I thought blending up a creamy strawberry popsicle would be a hit for the girls. Check out these pictures to see just how much they enjoyed them! They were a perfect treat for us all (mom, too) after playing outside in the sprinkler one hot summer morning. These are so easy, full of only real ingredients, creamy, sweet, and I bet your kids will love them as much as mine did!

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• Servings: 8
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Ingredients

• 1 cup of fresh strawberries (stems removed), or thawed from frozen
• 1.25 cups of full fat coconut milk
• 1 tsp of maple syrup
• Squeeze of fresh lemon juice

Directions

1. Combine all ingredients in a blender or food processor
2. Blend until smooth
3. Pour into popsicle mold or small freezer-safe cups
4. Insert popsicle sticks or small spoons or straws if you’re using a cup
5. Freeze until solid – at least 3 hours
6. Run a little warm water over the molds to easily remove popsicles
7. Store leftover popsicles in freezer for a month.

These little frozen treats are so deliciously strawberry flavored, sweet, and so creamy thanks to the coconut milk, and they are so refreshing to have on a hot day. If your kids are crazy about strawberries, they will love these! If popsicles aren’t your thing, but you’re not trying to sweat with the oven on, check out some of my other no-bake treats like Date Cake, Cookie Dough Bites, or my coconut milk based Cheesecake; all of these desserts will satisfy your sweet tooth while keeping you cool! It may be hot, but soak up these last few weeks of summer, get some sun…and enjoy your Pinch of Crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Cookie Dough Bites

The kids are in bed, the kitchen is clean, there’s a new episode of your current dramedy on Hulu; you sit down and snuggle up on the couch and realize… you’re missing a sweet snack! If you don’t have anything readily available, baking may be your next best option, but who wants to do that when it’s already past 9, you’re exhausted, and you just want to relax? Not to mention it is summer time and the oven is only used in emergencies: AKA dinner for hungry children, not mama’s cravings.

This was the exact situation that drove me into the kitchen to whip up something quickly that I was hoping would resemble cookie dough bites. These little bites checked all the late night craving boxes: peanut buttery richness with bites of dark chocolate, enhanced by a touch of salt, and all sweetened with golden maple syrup. The cherry on top is that this took me about three minutes to make, and it was vegan and refined sugar free! With a swap of maple syrup for this monk fruit syrup, this recipe is also keto friendly, and swapping the peanut butter for unsweetened almond butter makes it paleo friendly, too. There is a simple dessert out there for everyone!

I loved these little cookie dough bites so much that I made another batch just a couple of days later, and knew that this simple recipe (if you could even call it that) was something to share here! If you’ve got a sweet tooth, but life is a Pinch of Crazy and you can’t find time to bake, I got your back! Read on for this dangerously simple recipe.

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• Servings: 8 cookie dough bites
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Ingredients

• 4 tbsp of unsweetened peanut butter
• 2 tbsp of coconut flour
• 2 tsp of maple syrup
• 1/4 tsp of salt
• Dark chocolate chips to taste (“The limit does not exist!”)

Directions

1. Combine all ingredients in a small bowl
2. Roll dough into bite sized balls
3. Eat as is or refrigerate for 20-30 minutes for a firmer texture
4. Store any leftovers (pssh) covered in fridge.

And that’s all, folks! Your late night cravings cured without breaking a sweat, and it’s just the perfect amount to share with your special someone. For some other no bake treats check out my Date Cake, Peanut Butter Cups, Cheesecake, or Fudge. Treat yourself, stay cool…and enjoy your Pinch of Crazy!

This post contains affiliate links; if you purchase using the links, I get a small commission at no extra cost to you. Thank you for supporting A Pinch of Crazy!

Holiday Desserts

Sitting by a crackling fire, listening to classics like “The Christmas Song”, watching the tree lights twinkle, and enjoying my mom’s sweet, chocolatey fudge are some of my favorite Christmas traditions while growing up.

I’m not sure I can call myself “grown up” now, but I guess having two kids, a mortgage, and crow’s feet kind of qualifies me as so. Being a wife and mom myself (and, yeah, I guess a grown up) now, one of my greatest joys is creating a safe, cozy home for my family, and at this time of year, holiday traditions really add to the coziness of home.

I am sure throughout the years we will add in some more traditions, but right now our traditions are: picking out and decorating the tree together, having a Christmas scent on the stove filling the house with sweet and spicy aromas, Chinese food on Christmas Eve (which started as a young married couple after a busy evening at church, and I liked it so much we have kept it up), and of course, having ample goodies. Two goodies we have every year are peppermint bark and molasses cookies, but I am trying to add some more snacks and treats into the mix.

The holiday season always has its own level of Crazy, but add in a global pandemic, and having a new baby, and you have A [big] Pinch of Crazy! All of that to say, this year I didn’t really have the time or mental capacity to come up with a new holiday goodie, but I wanted to compile a list of some of my previous holiday treats for y’all to maybe make some traditions of your own!

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Our Favorites

• Marbled Peppermint Bark – This treat is both cool and refreshing and chocolatey and rich. While it is not refined sugar free, it is a breeze to whip up, and everyone is sure to love it!
• Molasses Cookies – These warmly spiced cookies are soft and chewy with just the right touch of unrefined sweetness. These are my husband’s favorite, and I love making them for him every year!

Fall Flavors

• Apple Pie Parfaits – These cute individual desserts are layered with warm apple pie filling, granola crumble, and whipped cream.
• Pumpkin Bread with Crumb Topping – Just because fall is over, doesn’t mean you can’t finish up your canned pumpkin in the pantry. Pumpkin bread is always a hit; add a cinnamon crumb topping and you’ve got a family favorite!
• No Bake Pumpkin Pie – Not just for Thanksgiving, this pie will be sure to please with its date and walnut crust filled with spiced pumpkin filling.

Candies and Confections

• Chocolate Nut Clusters – These crunchy chocolate covered nuts are topped with a touch of salt, and are perfectly poppable for this time of year.
• Two Layer Paleo Fudge – Fudge is a Christmas classic, and this refined sugar and dairy free version has a creamy almond butter layer beneath a salted dark chocolate layer.
• Dark Chocolate Peanut Butter Cups – Who doesn’t love a peanut butter cup at Christmas time? This healthier version of the classic candy is rich, gooey, and so simple to make!

Classic Desserts

• Wholesome Chocolate Chunk Cookies – These are classic cookies with a healthy twist; a treat everyone will love!
• Oatmeal Raisin Cookies – For when you need a little break from all the chocolate, these chewy cookies will do the trick.
• No Bake Cheesecake with Chocolate Crust – Sure to be a stunner on your dessert table, this dairy free cheesecake has a cool coconut cream filling atop a chocolate, date, and nut crust.

Holiday Beverages

• Dairy Free Eggnog – Eggnog is one of my favorite holiday drinks, and being strictly dairy free this year doesn’t mean I have to miss out! This thick, creamy, and sweet drink is made with coconut and almond milk, sweetened with coconut sugar, and can be made “adult” with some bourbon.
• Slow Cooker Apple Cider – Warm, spiced apple cider is simple to make in your slow cooker, and your home will be filled with all the spicy scents.
• Death by Hot Chocolate – Another treat we have often this time of year, this dairy free, refined sugar free hot chocolate is not missing out on flavor. It is so rich, it tastes just like drinking melted chocolate!

This year has been tough on so many in different ways; I hope these treats can fill your home with love and Christmas cheer. Maybe you can even add a new tradition to your usual ones. Stay safe and healthy, hug your loved ones, soak in the magic of the season… and enjoy your Pinch of Crazy!

Marbled Peppermint Bark

I have your new Christmas time addiction: peppermint bark. It’s dangerously simple, nothing is more Christmasy than cool peppermint, and nothing is more luxurious than dark chocolate and white chocolate swirled together in melty, delicious harmony. Now, these are not my usual refined sugar free treats because white chocolate has a lot of sugar, but making a few batches this holiday season won’t hurt! Eating “cheat” foods you enjoy without guilt, to me, makes living a healthy lifestyle honestly enjoyable! I love healthy food, and I love how I feel when I eat intuitively, and sometimes my intuition (especially when pregnant during the holidays) says to eat peppermint bark. No need to feel deprived this holiday season – enjoy your sugary treats if it feels good for your body! I hope this quick and delicious “recipe” (can’t even really call it that) hits the spot and brings holiday cheer!

• Servings: 6-8
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Ingredients

• 8 oz of dark baking chocolate
• 8 oz of white baking chocolate
• 6-8 drops of peppermint essential oil
• 4 candy canes, crushed or roughly chopped

Directions

1. Melt dark chocolate in a microwave-safe bowl; heating for 30 seconds and stirring after each interval.
2. Once melted, add peppermint oil and stir to combine.
3. Spread dark chocolate thinly on a baking sheet lined with a silicone mat or parchment paper.
4. Melt white chocolate in a microwave-safe bowl, stirring after each 30 second interval of heating.
5. Spoon globs (technical term) of white chocolate on top of dark chocolate, then create the “marbling” by running your spoon vertically then horizontally through both layers.
6. Top the bark with crushed candy canes.
7. Chill until solid (5ish hours in the fridge and 2ish hours in the freezer), then break into pieces using a knife. Enjoy the scraps before sharing with your kids 😉
8. Store in the refrigerator.

 

This Marbled Peppermint Bark, along with my Molasses Cookies, have been made every Christmas since my husband and I were married; it’s a sweet (literally and emotionally) holiday tradition. If you are looking for refined sugar free Christmas desserts, please try the cookies linked above, as well as Two Layer Paleo Fudge, and for Christmas sweet drinks, look no further than my Death by Hot Chocolate, Slow Cooker Apple Cider, and Dairy Free Eggnog. Whatever you end up making, I hope it brings some holiday cheer to you and yours! Spend time with your loved ones, indulge this holiday season…and enjoy your Pinch of Crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Apple Pie Parfaits

It is officially fall! The first day of fall was four days ago and the high today is…95. So while it may not quite feel like fall, we can still celebrate by busting out the decorations and using all the warm, spiced flavors! These Apple Pie Parfaits are full of all the fall flavors: cinnamon, nutmeg, cloves, and coziness. 🙂 Warm, spiced apples are “cozy” between layers of dairy free whipped cream and nutty, crunchy granola crumble. Delicious! I knew this recipe was a keeper when my picky nephew kept asking for more. *praise hands* I hope you and your family enjoy this vegan, refined sugar free fall treat as much as mine did!

• Servings: 4
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Ingredients

For the apple filling:
• 4 medium sized apples, thinly sliced (I used two Gala and two Granny Smith. I also left the skin on for looks + extra fiber, but you can peel them if desired.)
• 1 tbsp of coconut sugar
• 1/2 tbsp of pure maple syrup
• 2 tsp of ground cinnamon
• 1/2 tsp of ground cloves
• 1/4 tsp of ground nutmeg
• 1/2 tsp of vanilla extract
• Pinch of salt
For the granola crumble:
• 1/2 cup of old fashioned oats
• 1/2 cup of slivered almonds
• 1 tbsp of whole flax seeds
• 1/2 tbsp of coconut sugar
• 1 tsp of cinnamon
• 1/2 tsp of salt
For the whipped cream layer:
• Generous spoonfuls of dairy free whipped cream (there is also a coconut cream whipped cream made by Reddi Whip)

Directions

1. Bring a large pot of water to a boil.
2. Drop apple slices in the boiling water and boil for about 5-7 minutes, until tender crisp.
3. While the apples are boiling, make your granola crumble by combining all ingredients in a blender or food processor. Pulse until combined, but with texture – you don’t want granola dust!
4. Once apples are cooked, drain and return to pot. Stir in remaining apple filling ingredients until all slices are coated in “coziness” 😉
5. In a glass of your choice, layer whipped cream, granola crumble, and apple slices. Repeat layers until you reach the top, ending with whipped cream!
6. Serve warm.
7. Keep leftovers separate – apples in the fridge and crumble at room temperature. Simply reheat the apples when you want more and layer away!

For more recipes to celebrate fall (or “hotumn” as I saw on Facebook), check out my Cinnamon Applesauce, Slow Cooker Apple Cider, Pumpkin Bread with Crumb Topping, or Pumpkin Spice Cake. And to make your home smell like a fall-themed bakery, use my “recipe” for Apple Cinnamon Stovetop Scent! I certainly wish it were cooler, but it’s my favorite season, so I will still celebrate! Enjoy this marginally cooler weather, celebrate anyway…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

 

Berry Watermelon Jigglers

Okay so I admit, I don’t know if “jigglers” is a word, but that’s what my mom always called the Jell-o squares she made us, and it’s just fun to say! We are still hanging out in the triple digits here in Texas, and I basically wish I could live in the refrigerator next to these refreshingly cool jigglers. These tasty little gelatin squares are made from fresh fruit, water, honey, and unflavored gelatin. That’s it! They are cool, fresh, and healthy! You get plenty of hydration from the fruit juice, antioxidants from the berries, and collagen from the gelatin. Not to mention, your kids will love them, and you can offer dessert without dripping sweat into a bowl of brownie batter. I hope these yummy fruit treats hit the spot for your family and keep you nice and cool!

• Servings: 16 squares
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Ingredients

• 1 cup of fresh berries of your choice, or thawed from frozen.
• 1 cup of chopped fresh watermelon
• 4 cups of water
• 2 tbsp of honey
• 1 oz of unflavored gelatin

Directions

1. In a blender or food processor, combine fruit, water, and honey.
2. Blend until smooth.
3. Strain juice through a nut milk bag
4. Follow the directions for your gelatin on how much juice to boil, but for the Knox brand (linked above), I boiled 3 cups of juice and sprinkled the gelatin over 1 cup of cold juice.
5. Pour boiling water over soft gelatin, and stir until all gelatin is dissolved.
6. Pour gelatin into a 9×9 pan or these cute silicone molds
7. Refrigerate for 2+ hours, until firm.
8. Slice (or use cookie cutters for fun!) into individual jigglers!
9. Keep leftovers refrigerated.

If you, like me, are not a fan of unnecessary sweating, check out some of my other no bake treats like Dairy Free Chocolate Milkshakes, No Bake Chocolate Date Cake, and Dark Chocolate Peanut Butter Cups. And for more berry treats, try my Berry Lemonade or No Bake Cheesecake with Chocolate Crust – which is divine topped with fresh strawberries. Whatever you end up making, I hope you enjoy! Stay cool…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; it is just a small commission for me. Thank you for supporting A Pinch of Crazy!

 

Dairy Free Chocolate Milkshakes

We had our first triple digit days this week in good ol’ Dallas, Texas, and I have to tell you…it wasn’t that bad  I thought my face was going to melt off! Now you know I’ve had a long standing affair with chocolate (sorry, honey 😉 ), but when it feels like the oven might actually make my eyelashes meld into my eyelids, I am not about to bake – no matter how delicious a chocolate chip cookie might be. Thankfully I’ve discovered a lot of delicious, dairy free, no bake desserts where I can literally have my cake and eat it, too. One of those delicious desserts is, of course, “nice cream” – a creamy, sweet creation made with frozen bananas. This “milk”shake is a version of nice cream: a thick, creamy dark chocolate shake sweetened with honey and maple syrup, and thinned with coconut water for an extra burst of hydration + electrolytes. If you are melting in this heat wave, a big pitcher of Dairy Free Chocolate Milkshakes is just what you need to hydrate, cool you off, and satisfy your sweet tooth!

• Servings: 3
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Ingredients

• 3 frozen bananas
• 3/4 cup of coconut water
• 1/4 cup of coconut cream
• 2 tbsp of 100% cocoa powder
• 1 tbsp of unsweetened almond butter
• 2 tsp raw honey
• 1 tsp pure maple syrup

Directions

1. Combine all ingredients in a blender or food processor
2. Pulse/blend until smooth
3. Serve immediately – chilled

For more no bake treats, check out my Chocolate Banana “Nice” Cream, No Bake Chocolate Date Cake, No Bake Cheesecake with Chocolate Crust, Microwave Molten Lava Cake, and Dark Chocolate Peanut Butter Cups. Do you think I have a thing for chocolate?! 😉 Whichever no bake treat you whip up, I hope you enjoy! Stay cool…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small commission for me. Thank you for supporting A Pinch of Crazy!

Peanut Butter Swirl Brownies

Have you ever met a couple who had a perfect marriage? I have. They are both rich, and their sweetness and bitterness compliment each other in a decadent way. Peanut butter and chocolate. PB&chocolate4eva ❤

I'll stop with the corny mom jokes…even though it's true. Peanut butter and chocolate go together so deliciously perfect, and everyone knows it! And do you know what's better than a fudgy dark chocolate brownie? A fudgy dark chocolate brownie marbled with streaks of peanut butter and honey. *drool emoji* Add in that these brownies are also gluten free, dairy free, and refined sugar free and you've got a jaw-dropping healthier dessert! Even my picky nephew devoured one of these Peanut Butter Swirl Brownies and was an adorable chocolate-y mess. These brownies are delicious on their own, or topped with a scoop of nice cream for a spectacular sundae! Whip up a batch for all your summer celebrations!

• Servings: 12-16
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Ingredients

• 1.5 cups of almond flour
• 1/2 cup of coconut sugar
• 1/4 cup of 100% cocoa powder
• 1 tsp of baking powder
• 1/2 tsp of salt
• 1/3 cup of coconut oil, melted
• 1/4 cup of unsweetened almond milk
• 1 egg
• 1/4 cup sugar free peanut butter
• 1/4 cup of raw honey

Directions

1. Preheat oven to 350 F.
2. Grease an 8x8 baking pan.
3. Whisk together all dry ingredients (flour through salt) in a medium sized mixing bowl.
4. Add melted coconut oil, almond milk, and the egg - stirring until well combined.
5. Pour batter into the prepared pan.
6. In a separate bowl, combine peanut butter and honey.
7. Drop spoonfuls of the peanut butter/honey mixture on the brownie batter.
8. Swirl with a knife to make a pretty marbled pattern.
9. Bake for 20-25 minutes, until the brownies bounce back when touched.
10. Let cool completely before slicing.
Keep leftovers covered at room temperature.

For more PB&chocolate recipes, check out my Chocolate Chip Peanut Butter Cookie Bars, Dark Chocolate Peanut Butter Cups, Wholesome Chocolate Chunk Cookies, and Peanut Butter and Chocolate Overnight Oats (AKA dessert for breakfast) I hope you find a scrumptious, healthier treat for you and your family! Have a treat, not a cheat, eat dessert…and enjoy your pinch of crazy!

Oatmeal Raisin Cookies

I am sure you know by now that I’m a die hard chocolate fan. Or some may say chocoholic, addict, but whatever. The point is, I love chocolate! And if I were going to pick a cookie, it would 100% be my Wholesome Chocolate Chunk Cookies, but sometimes people just need a little space…even from good things. So even though these cookies may not be chocolate, they are light, sweet, chewy, and tasty! They are gluten free, dairy free, refined sugar free, and make the perfect companion to your afternoon cup of coffee or can keep you company during your late night binge of reality TV. I hope you don’t discriminate against non-chocolate desserts – give these a try!

Makes 18 cookies.

Ingredients:

• 1/4 cup of coconut flour
• 1/2 cup of coconut sugar
• 1 tsp of ground cinnamon
• 1/2 tsp of baking soda
• 1/2 tsp of baking powder
• Pinch of ground nutmeg
• Pinch of salt
• 1/2 cup of coconut oil, melted
• 1/4 cup of coconut milk
• 1 egg
• 1 cup of old fashioned oats
• 3/4 cup of raisins

Directions:

• Preheat oven to 350 F
• Line a baking sheet with a baking mat
• Combine all dry ingredients (coconut flour through salt) in a mixing bowl
• Add the wet ingredients (coconut oil through egg)
• Stir until well combined
• Add in the oats and raisins
• Roll the dough into tablespoon sized balls and place on prepared baking sheet
• Bake for 11-13 minutes, until the top springs back when touched and the bottom is lightly browned
• Store leftovers covered at room temperature

For more cookie recipes, check out my favorite Wholesome Chocolate Chunk Cookies or my Chocolate Chip Peanut Butter Cookie Bars. I also have brownies, cheesecake, and mug cake if you want something in a different direction. I am here to be open minded to all kinds of delicious desserts! When I bake with healthier ingredients, I can truly enjoy my dessert without any stomach aches, blood sugar spikes, or mental guilt – and let’s be honest, dessert feeds the soul. Find something on my site to enjoy for yourself, or share if you want 😉 Either way, feed your soul…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it doesn’t cost you any extra and I get a small commission. Thank you for supporting A Pinch of Crazy!