We gave real food blogger Kelly Smith at The Nourishing Home a few packages of our popular grain-free muffins mixes and were amazed to discover that she used them to create scrumptious grain-free, dairy-free COOKIES!
And, Kelly agreed to house these recipes right here on the Simple Mills website, so all of our fans could enjoy a fun way to create “more than muffins” with our delightful mixes. We hope you enjoy these recipes as much as we do!
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Recipe and photo courtesy of The Nourishing Home |
BANANA BREAD COOKIES WHAT YOU'LL NEED TO MAKE THESE COOKIES: 1 package of Simple Mills Banana Muffin Mix 1 large egg 1/3 cup coconut oil, melted 1 tsp pure vanilla extract 1/3 cup chopped, dried banana chips 1/3 cup walnut pieces
DIRECTIONS: Preheat oven to 350 degrees. In a large bowl, whisk together the egg, melted coconut oil and vanilla until well blended. Add the muffin mix. Using a spoon, stir together until well combined. Fold in the dried banana chips and walnut pieces. Drop by rounded tablespoonfuls onto a parchment-lined baked sheet. Gently flatten each dough ball slightly using your fingertips. (Moistening your fingertips with a damp cloth will help prevent the dough from sticking to your fingers.) Bake 9-10 minutes. Allow cookies to cool a minute on the baking sheet and then transfer to a wire rack to finish cooling. Best when eaten the same day, or place in freezer to store. (They taste great frozen!) Makes about 1 1/2 dozen cookies. |
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Recipe and photo courtesy of The Nourishing Home |
CHOCOCHIP COOKIES WHAT YOU'LL NEED TO MAKE THESE COOKIES: 1 package of Simple Mills Chocolate Muffin Mix 1 large egg 1/4 cup coconut oil, melted 1 tsp pure vanilla extract 3 tbsp mini chocolate chips
DIRECTIONS: Preheat oven to 350 degrees. In a large bowl, whisk together the egg, melted coconut oil and vanilla until well blended. Add the muffin mix. Using a spoon, stir together until well combined. Fold in chocolate chips. Drop by rounded tablespoonfuls onto a parchment-lined baked sheet. Gently flatten each dough ball slightly using your fingertips. (Moistening your fingertips with a damp cloth will help prevent the dough from sticking to your fingers.) Bake 9-10 minutes. Allow cookies to cool a minute on the baking sheet and then transfer to a wire rack to finish cooling. Best when eaten the same day, or place in freezer to store. (They taste great frozen!) Makes about 1 1/2 dozen cookies. |
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Recipe and photo courtesy of The Nourishing Home |
PUMPKIN COOKIES WHAT YOU'LL NEED TO MAKE THESE COOKIES: 1 package of Simple Mills Pumpkin Muffin Mix 2 large eggs 1/3 cup coconut oil, melted 1 tsp pure vanilla extract 3 tbsp mini chocolate chips
DIRECTIONS: Preheat oven to 350 degrees. In a large bowl, whisk together the eggs, melted coconut oil and vanilla until well blended. Add the muffin mix. Using a spoon, stir together until well combined. Fold in chocolate chips. Drop by rounded tablespoonfuls onto a parchment-lined baked sheet. Gently flatten each dough ball slightly using your fingertips. (Moistening your fingertips with a damp cloth will help prevent the dough from sticking to your fingers.) Bake 9-10 minutes. Allow cookies to cool a minute on the baking sheet and then transfer to a wire rack to finish cooling. Best when eaten the same day, or place in freezer to store. (They taste great frozen!) Makes about 1 1/2 dozen cookies. |
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