Category Archives: Desserts

Mojito Cookies

I am the host for this month’s What’s Baking and I am SO excited to share all of the recipes with you tomorrow – so tune-in back here for some amazing recipes tomorrow.

The theme this month was “bake with fresh herbs”.  My patio herb garden has exploded (except for my basil…) so I was inspired to try and use these herbs in a non-traditional way.  We know that rosemary is good on steak, parsley on salads, oregano on lamb…but I wanted new uses for these herbs, so away went my theme.

My mint plant is massive – it has just absolutely taken-off and I can only make so many mojitos…well, not really – I can drink those all day.  But I seriously can’t keep up with this plant.  I’ve given 10 or so sprigs to my neighbour, I’ve made salads…but I wanted to do more with it.  Insert these cookies.  Smitten Kitchen gave me the inspiration as she had posted a recipe for Margarita Cookies, and since these aren’t so far off, I decided to try it.  Just to prove how big my plant is…look at this.

These cookies were good, really good. A perfect combination of sweet, salty and buttery and a perfect use for some of my mint.  I’d go easy on the salt topping, as a few of mine were a little too savoury, but otherwise these are a welcome treat in our house and taste almost as good as sipping a mojito in Miami…I did say almost though.

Be sure to check-in tomorrow to see what my fellow bloggers made with fresh herbs.


Mojito Cookies

Yield:  50 small 1-inch cookies
Prep Time:  20 minute for dough, plus 2.5 hours of resting in fridge (read directions below!)
Cook Time:  10-15 minutes


  • 2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature
  • 2/3 cup (70 grams) confectioners’ sugar, sifted
  • 2 large egg yolks, at room temperature and divided (you will use one in dough, one for coating)
  • Pinch of salt
  • 2 teaspoons tequila or white rum
  • 2 TBSP of minced mint (equal to about 30 or so mint leaves)
  • Grated zest of one lime
  • 2 cups (280 grams) all-purpose flour


  • Approximately 1/2 cup clear sanding or other coarse sugar
  • 2 teaspoons flaky Maldon sea salt*

Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth.

Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky.

Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime and mint.

Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat at this point; if the flour isn’t fully incorporated, that’s ok–just blend in whatever remaining flour needs blending with a rubber spatula.

Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.

Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. (Get the thickness right, and the length you end up with will be fine.)

Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze. Mix the coarse sugar and flaky salt well and spread the mixture out on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk. Roll the logs in the sugar, pressing the sugar/salt mixture gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch (7 mm) thick. [Smitten Kitchen Note: To get the sugar/salt mixture to stick better, move the log over to a piece of plastic wrap, and in the sort of technique you’d see a sushi chef use to shape a roll, use the plastic to press the sugar in by wrapping it tightly.]

Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.  Top with a sprinkle of the leftover salt/sugar mixing.

Bake the cookies for 12 to 14 minutes, or until they are set but not browned.

Transfer the cookies to cooling racks to cool to room temperature.

Keeping: Packed airtight, the cookies will keep for about 5 days at room temperature. Because the sugar coating will melt, these cookies are not suitable for freezing.

Recipe Adapted From Smitten Kitchen, originally adapted from Dorie Greenspan’s Sablés au Citron


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Filed under Bread, Desserts, Vegetarian and Vegan

Chickpea Chocolate Chip Cookies

You read that right, there are chickpeas in these cookies.  OKAY, forget I said that.  Instead, you read this: the most amazing, life-changing chocolate chip cookies.

That’s all you need to know, I promise.  Make these, it’s that simple.

Ohkay, I will provide a little blurb.  I “Pinned” these on Pinterest a while ago, forgot about them, and then remembered them when I felt like baking something a few weeks ago.  I never need to worry about eating too many baked treats (unless it’s chips or popcorn…then it’s fair game), but CH is bad at indulging.  Thus, when I bake goodies, I try to make them as healthy as possible, so that when he eats 10 right away, I don’t feel as bad.

I admit it though, I couldn’t believe someone would put chickpeas in cookies…but something was telling me to just try it.  I followed the recipe, getting more and more excited as I went through the steps, and when they finally went in the oven, I couldn’t wait to get them out.

These cookies are everything a good chocolate chip cookie is:  slightly crispy on the outside, moist and chewy on the insider. These have easily replaced my favourite chocolate chip cookie recipe, and just to prove they are “that good” here is a comment I received at work via email from CH:

“I never want to eat a non-chickpea chocolate chip cookies again, in fact, I will throw out the Chips Ahoy cookies at home tonight in protest […]”.

Just trust me, they are that good.

And enjoy a cookie that clocks in a 83 calories, 3 grams of fat, 2 grams of fiber and 3.1 grams of protein per cookie.  Now that’s a cookie that you can have more than one of 🙂


Chickpea Chocolate Chip Cookies

Yield:  4 dozen
Prep Time: 15 minutes
Cook Time:  12 – 14 minutes


  • 1 cup firmly packed brown sugar
  • 1/2 cup butter, room temp
  • 1 egg
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1/3 cup lowfat vanilla yogurt
  • 1 15 oz can chickpeas, rinsed + patted dry
  •  2 1/4 cup all purpose flour
  • 1/4 cup almond meal
  • 1 teaspoon baking soda
  • pinch of kosher salt
  • 8 oz semi-sweet chocolate chips


Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together fours, almond meal, salt and baking soda.

In the bowl of an electric mixer, beat together butter and sugar until fluffy.

Add chickpeas and beat until finely mashed. Add eggs one at a time continuing to beat.

Mix in yogurt and vanilla and then incorporate dry ingredients on low speed until dough forms.

Stir in chocolate chips by hand.

Drop dough by teaspoonful on each cookie sheet about two inches apart.

Dampen hands and gently push on the top of each piece of cookie dough flattening each slightly.

Cook for 10 to 15 minutes or just beginning to brown and toothpick comes out clean. Resist the urge to over bake! They will look undercooked but if the toothpick comes out clean they are done.

*** I divided the dough in-half and frozen one portion of it for future use (I rolled it into a long log and wrapped it in plastic wrap). When I wanted a batch of cookies, I sliced the log into disks’ and then cut the disks in half).  They were just as good as the first batch!

Recipe from Cooking With My Kid


Filed under Breakfast, Desserts, Healthy, Vegetarian and Vegan

Apple Pie Cookies

Why oh why must there be something called the flu?  And why must have it hit me so hard?  I am generally very healthy, I usually only get sick one a year and it’s with a minor cold – you know the stuffy nose, sore throat thing…ya well, not this year.  Needless to say, I have been absolutely down and out with a horrible flu for the past week and even as I write this post I am not 100%.  I still have no voice (CH is really enjoy this…) and I still have a horrible cough that keeps me up at night.  The good news is that my energy levels are back to somewhat normal, and I am hungry again.   When I’m not hungry…you know there is an issue.

In any event, I made these cookies a few weeks ago – for a football party actually.  CH and I were sitting on the couch and I was trying to decide what to bake to bring to our friends place.  I was scrolling through my GR and up came Annie’s post for these cookies…it lead to a girlish-like shreak for CH, exclaiming “YOU MUST MAKE THESE NOW!”.  So, I made sure I had everything I needed, which I did because these are so simple, and the plan was in motion.

Let me tell you, these were quite simple to make and CH even helped, which was really nice but caused a few confusing moments…let’s just say he should stick to reading legal documents, especially when it comes to ingredient measurements! In any event, a few steps backwards, a few steps forwards these cookies were in the oven and CH was beaming with excitement.   I could hardly get them out of the oven before he was chowing-down on a “taste-test” one, and then a “quality-control” one, just to make sure they were all the same. I think the “quality control” step was repeated a few times, but they were quickly packaged up and put away so that we actually had something to bring to our friends place.

These cookies were a huge hit, they are little apple pie deliciousness’.  Although I was challenged many times that they were “Apple Pies” or “Pocket Pies”, I remained insistent that they were Apple Pie Cookies – even if Annie’s husband challenged her too!  Nonetheless, they are a perfect sweet treat and a lot of fun to eat.  They would be welcomed at any type of event, and I loved Annie’s idea of bringing them to a family meal with a few other choices – that way, you get a small taste of many yummy items!


Apple Pie Cookies

Yield: Annie says 24, but we got more like 18 because they were larger!
Prep Time:  20 minutes + 1 hour resting time (dough)
Cook Time:  25 minutes

Apple Pie Cookies

  • 2½ cups (313 grams) all-purpose flour
  • 2 tbsp. (25 grams) granulated sugar
  • 1 tsp. (4 grams) salt
  • 2 sticks (8 oz. or 1 cup) unsalted butter, cold and cut into small pieces
  • ½ cup very cold water
  • 2 large apples, whatever variety you prefer for baking
  • Squeeze of lemon juice
  • 1/3 cup (67 grams) granulated sugar
  • 1 tsp. (2 grams) ground cinnamon
  • Dash of grated nutmeg
  • Water
  • 1 large egg lightly beaten with 1 teaspoon of water
  • Sugar, for sprinkling

Additional stuff

  • A couple baking sheets covered with parchment paper
  • Rolling pin, pastry brush (for egg wash), fork (for crimping and dipping) and sharp knife (to make slits)
  • Round cookie cutters – you’ll need two – as you want to make sure there’s at least a 3/4-inch different in the sizes, as you’ll need the extra margin to crimp your dough.


To make the pie dough, combine the flour, sugar, and salt in the bowl of your stand-mixer and stir to blend. Using the whisk attachment on medium-low speed, cut the butter into the flour mixture until the mixture is coarse and the largest pieces of butter are no bigger than small peas. Switch to your beater blade and add in the water and mix gently just until the dough has come together in a a cohesive ball and all of the dry ingredients have been moistened. Try not to over-mix.  Form the dough into a disc and cover tightly with plastic wrap. Transfer to the refrigerator and chill for at least 1 hour.

When you are ready to make your cookies, preheat the oven to 350˚F. Line baking sheets with silicone baking mats or parchment paper.

Peel the apples and remove the core.  Dice the apples into 1-inch by 1-inch cubes. Place the apple cubes in a bowl and toss with the lemon juice. In another small bowl, combine the sugar, cinnamon, and nutmeg, and whisk to blend.

To assemble the cookies, transfer half of the chilled pie dough to a lightly floured work surface (keep the other half chilled). Use a rolling pin to roll the dough out very thin, about 1/8 to ¼-inch thick. Use the larger cookie cutter, cut out rounds of the pie dough. Transfer the rounds to the prepared baking sheets.  Brush the rounds lightly with water (this will help the pies seal).

At this point, add the diced apple to the cinnamon-sugar mixture and toss to coat. Place about 1.5 TBSP of apple on top of each dough-round.

Remove the other half of the chilled pie dough to a lightly floured work surface and use a rolling pin to roll the dough out very thin, about 1/8 to ¼-inch thick. Use the slightly smaller cookie cutter, cut out rounds of the pie dough.

Layer the rounds of dough on top of the diced apple and gently press the edges to help seal. Repeat this process with the remaining dough and apple slices.

(Smitten Kitchen likes to crimp them together by hand, but I found this hard to do, so I did it while they were on the baking sheet).

Crimp and seal the edges of the mini pies with the tines of a fork, dipping in flour if needed to prevent sticking.

Lightly brush the tops of the cookies with the egg wash.

Use a small paring knife to cut tiny slits in the top of each cookie. Sprinkle with additional sugar, if desired.

Bake for 25-28 minutes or until light golden brown.

Recipe from Annie’s Eats, originally from Smitten Kitchen


Filed under Bread, Breakfast, Desserts