Christmas Cookie Roundup

Christmas Cookie Roundup


1 pkg Oreos

1 8 oz block cream cheese (softened)

Baking chocolate

Things to decorate/chocolate to drizzle on top (i.e. white chocolate drizzle

Truffle Instructions:

1. Add Oreos to high speed blender or food processor and pulse until finely ground.

2. Add crushed Oreos and cream cheese to a large bowl and use your hands to mix until well combined.

3. Use your hands or a small cookie scoop to shape the truffle filling into balls and place them on a lined cookie sheet

4. Set in the fridge for at least 15 minutes to set.

5. Remove the balls from the fridge and melt the baking chocolate in a microwave safe bowl by microwaving in 15-30 second intervals.

6. Coat each truffle ball in the melted chocolate and decorate to your liking with sprinkles or melted colored candy melts.

7. Allow the truffles to set on a baking sheet in the fridge for another 30 minutes then transfer to a container and store in the fridge.


Box of chocolate cake mix (any kind will work)

1/2 c Oil

2 eggs

1 bag white chocolate peppermint chips (Andes brand or Ghirardelli peppermint chunks)

Sprinkles (optional)

Cake Cookie Instructions:

1. Preheat the oven to 350 degrees.

2. In a large bowl combine cake mix, oil and eggs and whisk together until thick dough forms.

3. Add in peppermint chips (and sprinkles if desired) and mix well.

4. Spoon onto a lined baking sheet and bake for 8-10 minutes.

***this recipe works with any flavor cake mix and any sort of sprinkles or flavored chocolate chips***


3 c flour

3/4 c sugar

2 tsp baking powder

1/8 tsp salt

4 tbsp butter

4 tbsp shortening

2 large eggs, beaten

1/4 c milk

2 tsp vanilla

3/4 cup sesame seeds

Italian Sesame Cookie Instructions:

1. Preheat the oven to 375 degrees.

2. Sift together flour, sugar, baking powder and salt and set aside.

3. In a separate bowl blend the butter and shortening.

4. Add in eggs, milk and vanilla and mix until combined.

5. Slowly add in dry ingredients and mix until it forms a soft dough.

6. Divide into four pieces and roll out each piece (like a snake) until it’s about 1/2 inch thick.

7. Cut into two inch pieces and roll each piece in sesame seeds until well coated.

8. Place on a lined baking sheet and bake for 20-25 minutes.


3 c flour

2 tsp baking powder


1 c unsalted butter

1 c sugar

1 large egg


Cookie cutter(s)

Rolling pin


3 c powdered sugar (sifted)

2 tbsp Meringue powder

1 tsp Vanilla extract

4-6 tbsp Water

Gel food coloring

Piping bags

Cookie Instructions:

1. Preheat the oven to 350 degrees.

2. Sift dry cookie ingredients into a bowl and set aside.

3. Place butter and sugar in a bowl and mix with a hand mixer until mostly combined (stop right before the butter and sugar are creamed together ~3 min).

4. Add in the egg and vanilla to the butter and sugar mixture and mix until combined.

5. Add the dry ingredients to the wet ingredients and mix with hand mixer until combined, but still crumbly.

6. Continue to mix with your hands until the dough comes together in a ball.

7. Transfer to a flat, floured surface and roll out to about 1/4 inch thick.

8. Use cookie cutters to create your desired shapes and transfer to a lined baking sheet and bake for 8-10 minutes (should be lightly browned at the edges)

Icing Instructions:

1. Sift powdered sugar and meringue powder into a bowl.

2. Add the vanilla and water and mix until desired consistency.

4. Divide the icing into small bowls and add food coloring if desired.

***Allow the cookies to cool COMPLETELY before icing***

Dark Chocolate Brownies with Tahini Drizzle

Dark Chocolate Brownies with Tahini Drizzle

Treat yourself! You’ve made it halfway to the weekend. Celebrating hump day with dark chocolate brownies with tahini drizzle.


1/2 cup cocoa

1/3 cup shredded coconut (blended in a food processor until super fine)

1/2 cup coconut sugar

2 sq melted dark chocolate

1/4 cup coconut oil

1/4 cup unsweetened almond milk

2 eggs

1 tbsp peanut butter

1 tsp Vanilla

Pinch of salt

Tahini drizzle:

3 tbsp tahini

2 tbsp honey

1/2 tsp vanilla

Add almond milk, eggs, coconut sugar, melted chocolate, vanilla, peanut butter, and coconut oil to a bowl and mix well. In another bowl mix together coconut, cocoa, and salt. Add the dry ingredients to the wet ingredients, stirring as you go. Transfer to a greased 8×8 brownie pan and bake at 350 for about 18-20 minutes or until a toothpick comes out clean!

Flourless Chickpea Blender Blondies

Flourless Chickpea Blender Blondies

These only take 30 minutes to make including bake time and they are so so yummy! Could be made vegan if you sub the egg for a flax seed egg (mix 1 tbsp ground flax seed and 2 tbsp water)


1 can chickpeas (drained & rinsed)

1/3 cup peanut butter

1/4 cup honey

1 egg

1/2 tsp baking soda

1 tsp vanilla

1 tsp cinnamon

Pinch of salt

Dark chocolate chips

Chopped pecans


Blend chickpeas, peanut butter, honey, egg, baking soda, vanilla, cinnamon & salt in a blender or food processor until it forms a thick batter. Stir in chocolate and chopped pecans and spread evenly into a greased brownie pan. Bake at 350 for about 20 minutes or until a toothpick comes out clean

Jilz Crackerz Breaded Chicken

Jilz Crackerz Breaded Chicken

This breaded chicken is one of my favorite quick meal staples to make during the week. It’s flavorful, easy, versatile and super healthy. With only 6 ingredients you have no excuse not to try this! You could serve it with rice and veggies, on a salad, or with pasta and you’ve got one of the yummiest and most effortless meals you could think of!

thin sliced boneless skinless chicken
1 package cracked pepper and sea salt Jilz Crackerz
1 tbsp Bragg’s Organic Sprinkle Seasoning
1 tsp himalayan pink salt
1 tsp chili powder
2 eggs

Preheat the oven to 425ª. Blend crackers until they have broken with some coarse pieces and some finer pieces. Mix Bragg’s seasoning, salt, and chili powder into the crushed crackers in a wide, shallow bowl. In another wide, shallow bowl beat the eggs. Dip the chicken strips into the eggs, then the cracker mixture and place on a foil lined baking sheet. Cook for 15-20 minutes.


Vegan Chocolate Chip Oat Cookies

Vegan Chocolate Chip Oat Cookies

IMG_5793Homemade chocolate chips cookies are one of the best treats ever & this healthy vegan version of the classic treat is a new favorite in my house!

1/2 c coconut oil
2 cups oat flour (or oats processed into a flour)
3 tbsp coconut flour
1/2 cup coconut sugar
1/4 cup plain or vanilla almond milk
1 tbsp vanilla extract
1 tsp baking powder
1 tsp baking soda
Pinch of sea salt
**OPTIONAL** handful of chopped nuts (walnuts or pecans work best)
As many chocolate chips as you’d like (I used 70% dark chocolate, but you could sub for vegan chocolate chips too)

Mix dry ingredients in a bowl then slowly add almond milk, vanilla & coconut oil mixing as you go. Fold in chocolate chips last & bake on 350 for 10-15 minutes.



Cinnamon Quinoa Granola

Cinnamon Quinoa Granola

Screen Shot 2016-08-12 at 6.23.00 PM

I’m kind of obsessed with granola. I ALWAYS have it in my kitchen it’s pretty much my favorite thing ever. I had bought quinoa granola before, but I’ve never made it myself until now & I’m so glad I did. It’s crunchy, crumbly, sweet, & has a cinnamon kick!

2 cups gluten free old fashioned oats
1/2 cup uncooked quinoa
1/4 cup agave
1/4 cup honey
1 tbsp coconut oil
2 tbsp coconut sugar
2 tbsp chia seeds
1 heaping tsp of cinnamon
Pinch of salt

Mix ingredients in a large bowl (I let them sit for about 10 minutes to let the liquid ingredients really soak in) & cook for 1 hour at 225° turning the granola every 20 minutes.


Coffee Chocolate Black Bean Brownies

Coffee Chocolate Black Bean Brownies

Screen Shot 2016-07-26 at 3.20.10 PM


Chocolate & coffee is the stuff dreams are made of. This recipe will seriously leave your kitchen smelling like heaven, but if that doesn’t convince you to make these let me add that they’re vegan & totally guilt free!

1 3/4 c black beans
3/4 c cocoa powder
1 c coconut sugar
3 tbsp coconut oil
1 1/2 tsp baking powder
1 heaping tbsp of instant coffee in your favorite flavor
Handful of vegan chocolate chips (or regular dark chocolate 70% cocoa is best!)

Mix black beans, cocoa, sugar, oil, instant coffee, & baking powder in a blender or food processor, chop chocolate chips & fold in, then bake for 30-50 min (you have to watch them closely) on 350°.

Enjoy!Screen Shot 2016-07-26 at 3.20.10 PM

Crispy Oven-Roasted Chickpeas

Crispy Oven-Roasted Chickpeas

Screen Shot 2016-07-18 at 5.36.59 PM.png

This snack is so versatile you can eat them by themselves oruse them as a topping for a dish like stuffed sweet potato or salad! Crispy oven-roasted chickpeas are so yummy & can be made with tons of different flavor options!

1 tbsp sriracha
1/2 tbsp lime juice
1 tsp tajin seasoning

Smokey BBQ:
1 1/2 tbsp BBQ sauce
1/2 tsp liquid smoke
1/2 tsp garlic salt

Spicy blend:
1/2 tsp cayenne
1 tsp paprika
1 1/2 tsp chili powder
1/2 tsp garlic salt

Rinse one can of chickpeas & remove skins. Set out to dry on a paper towel for about 20 minutes then coat the chickpeas in a small amount of coconut oil & add your preferred spices. Cook at 375 for 40-60 minutes, turning them over halfway.


Gluten Free Cauliflower Pizza Crust

Gluten Free Cauliflower Pizza Crust

IMG_0475.JPGSometimes you just need a big ol’ slice of pizza… or five. This cauliflower pizza crust is gluten free, guilt free, & so delicious. Go ahead, eat the whole dang thing.

1 large head of cauliflower
2 eggs
1/2 tsp oregano
1/2 tsp rosemary
1/2 tsp thyme
Salt & pepper to taste

Cut cauliflower into smaller pieces then blend in a food processor until it reaches a rice-like texture. Boil a pot of water on the stove & add cauliflower so that the cauliflower is covered by the water. Mix once, cover with a lid, & let sit 4-5 minutes. Strain cauliflower then use a cheesecloth to squeeze as much of the remaining water from the cauliflower as you can. Place cauliflower in a bowl with your spices & eggs then mix thoroughly. Bake at 400° for 20-25 minutes then remove from oven, add your toppings, & continue baking for another 5-10 minutes!


Chickpea Blondies

Chickpea Blondies


When your sweet tooth cravings hit you these high protein, low calorie chickpea blondies are the perfect healthy treat! Simple ingredients & quick prep time make this one of my favorite sweets at the moment.

1 can of chickpeas (15 oz.)
1 ripe banana
1/4 c maple syrup
1/4 c peanut butter or almond butter
1/3 c vanilla protein powder
1/2 tsp baking powder
1 tsp vanilla
As many chocolate chips as you’d like

Blend all ingredients except chocolate chips in a blender until smooth. Mix in chocolate chips (don’t forget to sprinkle some on top!) & spread into a greased pan. Bake on 350º for 20-25 minutes!