Sweet Saturdays #72
No Bake Peanut Butter Chocolate Cookies
Ingredients:
- ½ cup butter
- 2 cups sugar
- ½ cup milk
- 4 tbsp. cocoa
- ½ cup creamy peanut butter
- 2 tsp. vanilla
- 3-3 ½ cups dry quick-cooking oats
Directions:
- Add the first four ingredients into a medium sauce pan. Bring to a rolling boil and hold for 1 minute. Remove from heat.
- Add peanut butter into the hot mixture and stir until melted. Add in vanilla.
- Mix in the oats and drop by tablespoons onto wax paper. Let cool until set.
Bible Readings: 1 Chronicles 1-3, John 5:25-47
Sweet Saturdays #56
Vegan Oatmeal Raisin Cookies
These vegan treats have hidden tofu for an extra healthy touch.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup packed light brown sugar
- ½ cup soy margarine
- 3 tbsp pureed silk tofu
- ½ cup vegetable oil
- 1 tsp vanilla
- 1 cup rolled oats
- ½ cup raisins
Directions
- Preheat oven to 325F
- In a small bowl, combine flour, baking soda and salt .
- In a separate bowl, using an electric mixter, beat sugar with margarine on medium speed for 2 minutes or until light and fluffy. Add tofu and mix until blended. Add vegetable oil and vanilla and mix well. Gradually add flour mixture, beating on low speed just until a dough forms. Stir in oatmeal and raisins.
- Drop dough by tablespoonfuls, about 2 inches apart, onto prepared baking sheet. Bake in preheated oven for 12 to 15 minutes or until firm and set. Let cool to room temperature on pan on a rack. Store at room temperature in an airtight container for up to 1 week.
Bible Readings: Exodus 14-15, Matthew 17
Sweet Saturdays #55
Lemon Shortbread Bars
These vegan cookies are so easy to make. It’s a great recipe for young bakers.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup granulated natural cane sugar
- 1 cup cold soy margarine
- 2 tsp finely grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1 to 2 tsp water, optional
- 2 tbsp confectioner’s (icing) sugar, sifted
Directions
- Preheat oven to 325F
- In a large bowl, combine flour with sugar. Cut in the margarine until mixture resembles coarse crumbs. Add lemon zest and juice. Stir with a fork until dough comes together. If dough doesn’t hold together, gradually add just enough water to make a dry dough.
- Shape dough into a ball and press evenly into a 9×13-inch pan. Bake in preheated oven for 40-45 minute or until tester inserted in the center comes out clean. Remove from oven and immediately dust evenly with confectioner’s sugar. Let cool in pan on a rack for 15 minutes. Cut into 2-inch by 1-inch bars.
Bible Readings: Genesis 46-48, Matthew 13:1-30
Sweet Saturdays #54
Peanut Butter Cookies
These vegan cookies are super easy to make.
Ingredients:
- ¾ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup smooth natural peanut butter, stirred well before measuring.
- 1 cup packed light brown sugar
- 3 tbsp pureed silken tofu
- 1 tsp vanilla
- 1 tsp water
Directions:
- In a small bowl, combine flour, baking soda and salt.
- In a separate bowl, mix peanut butter with sugar until well blended. Tir in tofu, vanilla, and water. Add flour mixture and mix until well blended. Using floured hands, knead mixture for about 1 minute to form smooth dough.
- Shape dough into 1-inch balls. Place, about 2 inches apart, on cooking sheet. Dip the tines of a fork in flour and press dough flat, making a crisscross pattern on top. Bake in preheated oven for 12-14 minutes or until dark brown around the edges. Let cool on pan on a rack for 8 to 10 minutes or until firm. Serve warm or transfer to rack and let cool completely.
Bible Readings: Genesis 29-30, Matthew 9:1-17
Sweet Saturdays #53
Almond Cookies
These simple vegan cookies keep for 4 days in an air tight container or freeze them in a ziplock bag for up to 2 months.
Ingredients:
- 2 cups all-purpose flour
- 1 cup cold soy margarine
- 1 cup granulated natural cane sugar
- 1 tsp. almond extract
- ¼ cup slivered almond (approx.)
Directions:
- Preheat oven to 300 F
- In a food processor fitted with metal blade, combine flour, margarine, sugar and almond extract. Process for 20 second or until crumbly.
- Shape the dough into 1-inch balls. Place on baking sheet, about 1 ½ inches apart. Press down lightly with a spoon to flatten. Press three slivered almonds into the top of each cookie.
- Bake in preheated oven for 10-15 minutes or until lightly brown around the edges. Let cool on pan on a rack for 15 minutes then transfer to rack and let cool completely.
Bible Readings: Genesis 13-15, Matthew 5:1-26
Motivational Mondays #53
Coming Up This Week!!!
Slow Cooker Tuesday: Scalloped Red Potatoes
Lil Ones Fun Wednesday: Handprint Butterfly
Papa’s Pick Thursday: Tuna Casserole
Forget the Meat Friday: Pasta Bake
Sweet Saturday: Almond Cookies
Extras Sunday: Benefits of Bananas
Bible in a Year – Day 365 – Revelation 19-22
Sweet Saturdays #51
Avocado Chocolate Chip Cookies
Ingredients:
- 1 Hass avocado
- 1 stick unsalted butter, room temperature
- 1 1/2 cups dark brown sugar
- 2 large eggs
- 2 tsp. pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1 1/2 cups old fashioned oats
- 1 3/4 cups semisweet chocolate chips
Directi0ns:
- Cut the avocado in half and scoop out the flesh into a large bowl. Add the butter and brown sugar. Cream together until fluffy.
- Add the eggs, one at a time, followed by the vanilla. Mix well until well combined.
- Add the flour, baking soda, salt and baking powder. Mix slowly then add the chocolate chips and oats. Be careful not to over mix here. Place the dough in the fridge to chill for one hour.
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. After the dough has chilled, scoop out spoonfuls of dough on the baking sheet and press down gently with your hand to flatten. Bake for 15-18 minutes, until golden brown. Repeat with remaining dough.
Bible in a Year – Day 356 – 1 John 1-3
Sweet Saturdays #47
Zucchini Chocolate Chip Cookies
These cookies are very chewy and keep for a few days. Makes 24 cookies.
Stir together well in a bowl:
- 1 egg, beaten
- 1/2 cup butter, softened
- 1/2 cup Sucanat (or brown sugar)
- 1/3 cup honey
- 1 tablespoon vanilla extract
Combine in large bowl:
- 1 cup white flour
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp nutmeg
Combine in a separate, small bowl and add to egg mixture:
- 1 cup finely shredded zucchini
- 12 oz chocolate chips
Mix all ingredients together well. Drop by spoonful onto lightly oiled baking sheet, and flatten with the back of a spoon. Bake at 350F degrees for 10 to 15 minutes or until golden.
Bible in a Year – Day 328 – 1 Corinthians 7-9
Sweet Saturdays #34
Banana Oat Breakfast Cookies
This recipe is dairy, egg and wheat free. It also has no sugar added, making it a great snack any time of day. Packed with fruit, it’s a good way to sneak in an extra serving of fruit into your day.
Ingredients
- 1 ½ cups rolled oats, uncooked
- 2 ripe bananas, mashed with fork until creamy
- 1 cup unsweetened applesauce
- 1/3 cup raisin/cranberries
- ¼ cup chopped walnuts, lightly toasted
- 1 tsp vanilla extract
- 1 tsp cinnamon
Directions
- Preheat heat oven to 350 degrees.
- Mix vanilla extract & cinnamon into the applesauce.
- Blend applesauce mixture with all other ingredients & let sit for 10 minutes
- Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies intr rounds.
- Bake approx. 20 – 30 minutes, or until golden & done.
- Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.
- Store in a covered container when completely cool.
Welcome to Supermom Extraordinaire! Check in everyday for new posts. I love to share recipes, crafts, activities, fitness and health tips, household tips and DIY. Join me on Motivational Mondays as I rediscover myself in a new chapter of my life. I am always looking for new recipes so feel free share in the comments. Don't forget to like and share posts so more people can enjoy it. 
Supermom Extraordinaire 