Imagine biting into a warm, moist and chewy pumpkin muffin with bits of sweetness from chocolate chips. Omg… I know what you are thinking, and the answer is yes, we can totally butter these babies up! These look wonderful…just what I’ve been looking for for nutty mornings when my girls and I eat breakfast in the car!
December 6, 2014 11 Comments Rolled Oats, dried cranberries and white chocolate flavor this delicious lower calorie, lower fat, whole wheat Christmas Cookie. So put on a pretty apron, mix up some hot chocolate, grab the kids and enjoy some family bonding time while baking cookies.
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I guess my favorite cookie I bake is cranberry, coconut, walnut, orange zest, oatmeal, and all whole wheat, These do look good though. Her unbelievably gorgeous food photography, recipes, and fun writing style immediately invites you in. So, in an effort to diminish my morning carb cravings, I set out to create a guilt-free muffin that would be perfect for breakfast, an on-the-go snack and great for kids.
Ok, OK, I already shared one Christmas cookie recipe, Almond Lime Macaroons, but one is not enough. Ambitious Kitchen is a health focused food blog with beautiful, creative recipes and feel good inspiration. Funnily enough, my joy about Christmas cookies has absolutely nothing to do with eating them. Don’t worry about the flour being everywhere, on the floor, in your hair, on the dog, just enjoy the moment. Well, let me just inform you now that the sweet recipes will continue to live on this blog.
My new favorite is A Beautiful Mess, a blog about everything from beauty and fashion, to crafts and photography.
But you see, somedays I find that there is nothing that I would rather do then bake my heart out; my stress seems to diminish while mixing batter and browning butter. In a large bowl, whisk together all-purpose flour, whole wheat flour, oats, baking soda and salt. Sure, I enjoy eating them, but truth be told, we never finish all of them, and I end up throwing them out a few months later. Using a tablespoon, drop batter onto baking sheets, leaving about 1 inch border around each cookie.
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