Chocolate Chip Biscuit Cookies

Soft and pillow-y right out of the oven. Perfectly sweet with the touch of honey, and that buttery biscuit-y bite. These cookies/biscuits are delicious AND addicting. Beware….your children, husband, and you won’t be able to stop once you have a bite.

Biscuits for breakfast anyone? Yes please! 😉

• Servings: 12-14 cookies
• Time: 45 minutes
• Difficulty: easy
• Print

INGREDIENTS:

• 2 cups all-purpose flour 
• 1 cup almond flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg *optional
• 1/2 cup honey or maple syrup
• 1/2 cup or 8 tablespoons unsalted butter, melted and cooled
• 1 large egg
• 2/3 cups semisweet chocolate chips

DIRECTIONS:

• Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or grease it really well.
• Gather your dry ingredients (flour, almond flour, baking soda, salt, nutmeg) into a mixing bowl, and mix until combined.
• Add in the honey and egg, and then slowly incorporate the cool melted butter and mix everything together.
• Last, add the semisweet chocolate chips, but reserve a few to top at the end.
• With a cookie scoop or 2 tablespoons drop the biscuit/cookie dough into your prepped baking sheet then top each with the reserved chocolate chips.
• Bake for 12 minutes, then bang the baking sheet on the counter just a little bit so the cookies flatten out a little bit. They will still be a little puffy and that’s okay. They are like buttery biscuit cookies…so good!

*NOTES*

*Store these at room temperature 4 days or in the freezer for a couple months in an airtight bag*

Enjoy!

-Hilda

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Oatmeal Cookie Bites

Today I’m sharing one of my all time favorite little healthy treats! All you need is one bowl, and a handful of pantry ingredients and you’ve got yourself the perfect healthy snack/dessert/breakfast. I eat these as a mid morning snack with my second cup of coffee to hold me over till lunch, or in the evening with a cup of tea – perfect for a rainy spring afternoon.

Did I mention you could eat these straight them out of the freezer? Perfect for those emergency cravings! These are a staple at my house…and they might be for you too.

• Servings: 20
• Time: 10 mins
• Difficulty: easy
• Print

Yields 20 1-inch Cookie Balls

Ingredients:

• 1 Large Banana Mashed
• 2 Cups Rolled Oats
• 1/4 Cup Trail Mix (I used one with golden raisins and nuts)
• 1/2 Cup Almond Butter
• 2 Tablespoons Coconut Flakes
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Vanilla Extract
• 1/4 Teaspoon Granulated Salt

Directions:

• Preheat the oven to 350 degrees and spray a cookie pan with non-stick cooking spray.
• In a bowl mash the banana with a fork and then incorporate the rest of the ingredients until you form your dough.
• Using a cookie scoop or 2 teaspoons form your 1- inch balls.
• Bake the cookies for 10-12 minutes until the tops get nice and golden.
• Cool completely then store them in an airtight container or freezer bag. I store them in a mason jar!

*These cookies would need to be stored in the refrigerator for up to 3 weeks or in the freezer for up to 2 months – if they last that long ;).

Enjoy! 🙂

-Hilda