Tag Archives: cookies

4-ingredient Shortbread Cookies

Who doesn’t love a good shortbread cookie?  and if you have yet to try one…it’s time.  These cookies are eggless which means the batter is edible!!!!!  and trust me, being a dietitian I’m totally aware of my sugar intake and that of my kids of course…but sometimes you just need a good old fashioned cookie and these make the perfect Valentine’s day treats!  Using ingredients you already have in your cupboard (flour, sugar, unsalted butter and vanilla extract)!  This recipe makes about 4 dozen small heart shaped cookies, so the amount you  produce will depend on the size of your cookie cutter.  To make them more festive, I mixed in 1/2 cup of fun pink heart sprinkles to the mix and for some, I created a 3-ingredient simple frosting (confectioner’s sugar, little butter and food coloring).  Be sure to involve your kids in making these! My son had a blast since it was like cutting out edible play doh shapes.  Enjoy! Oh and did I mention you CAN EAT THIS BATTER BEFORE BAKING?! With moderation of course :))


4 cups unbleached all purpose flour

1 cup white sugar

2 teaspoons vanilla extract (try other extracts like almond or orange for different yummy flavors)

2 cups unsalted butter, softened


  1. In a large mixing bowl, cream butter and sugar together.
  2. Beat in vanilla extract.
  3. Slowly add the flour, about 1/2 cup at a time and mix until flour is no longer visible.
  4. Your dough will be a bit sticky at this point!  If adding sprinkles, now is the time and just fold them in.
  5. Dust a cutting board with flour and pour out the dough.
  6. Firmly press down on the dough to create a large disc shape or two separate discs and then wrap in saran wrap and refrigerate for about 1 hour (alternatively, kneed the dough inside of the bowl and cover and refrigerate, then take out a small amount at a time to roll out and cut your shapes.
  7. Roll out the dough and cut out desired shapes.
  8. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  9. Bake for 11-13 minutes (mine were perfect at 12 minutes)
  10. If using icing, allow cookies to cool and frost. Enjoy!


Oatmeal Coconut Chip Cookies

Who doesn’t love a good chocolate chip cookie?  I usually make these cookies minus the coconut but for the holidays, decided to add in shredded coconut to give these cookies a boost of flavor.  Made with heart healthy oats, reduced fat and sugar with outstanding flavor!  I make a batch and freeze them.  My kids love them frozen.  Believe it or not, I find frozen cookies way more satisfying to eat compared to fresh and I think it’s because you’re forced to chew more.  Warm or frozen, these cookies are a must bake.


1 1/2 cups all -purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt


1/4 cup unsweetened applesauce

3/4 cup unsalted butter (1 1/2 sticks)

2 teaspoons vanilla extract

1 cup packed brown sugar

1/4 cup white sugar

2 eggs

3 cups old fashioned or quick oats

3/4 cup shredded coconut

1 cup chocolate chips


  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper.
  3. Whisk flours, baking powder, baking soda, salt; set aside.
  4. Combine butter, applesauce, eggs, sugar with a hand mixer on low (I actually used my vitamix to blend these ingredients, which worked well!).
  5. Increase speed to high and beat until fluffy and the color lightens.
  6. Stir the flour mixture into the creamed mixture until no flour is visible.
  7. Now add the oats, cool nut and chocolate chips; stir to incorporate and use your hands to combine all ingredients.
  8. Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly.
  9. Bake for about 11-13 minute Cookies will be light brown at the edges when done.