Whole Wheat Breakfast Cookies

Garlic Girl's Breakfast Cookies

Breakfast time is dramatically different for me than it used to be. Selfish as this may sound, these days it’s all about me. It’s not that I want it to be that way, it’s just where my life is now.

What seems like yesterday, I was jumping out of bed  every day, typically at the crack of dawn, to whip up pancakes or oatmeal before one of my kids complained of hunger. But since my kiddies are all grown up and on their own, I rarely need to make breakfast for anyone other than myself – and most of the time I kind of like it.

During the week I work in a traditional office setting with traditional office hours, which by the I’m not thrilled, but that’s another blog post. Since I’m not hungry first thing in the morning, and tend to workout before work, a formal breakfast of any kind is out of the question.

Enter the breakfast cookie.

As a cookie lover from way back, my cookie have become more and more healthy for a couple reasons. For one, as I’ve gotten older I enjoy eating healthier, and two – the healthier my cookies are the more I can eat without those pesky extra pounds. I wouldn’t mind so much if they just hung out in the right places, but they don’t.

I’ve made many versions of breakfast cookies, and this one is definitely a favorite because they have all the stuff I like. While fairly healthy,  they still have the taste and texture of a delicious cookie. It’s a good basic recipe that you can use, even if you want to swap out some of the extras.
 

Breakfast Cookies
Prep time: 
Cook time: 
Total time: 
Serves: Makes 18 large cookies
 
Ingredients
  • 2 cups whole wheat flour (I prefer white whole wheat flour)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • ¼ cup Bob's Red Mill ground flax seeds
  • ¼ cup chia seeds
  • 2 sticks butter, room temperature
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ cup rolled oats
  • ¾ cup mini dark chocolate chips
  • ½ cup shredded coconut
  • ½ cup sunflower seeds (or less)
Instructions
  1. Heat oven to 375 degrees F.
  2. Mix flour, baking soda, baking powder, salt, chia and flax seeds together in bowl. Set aside.
  3. With electric mixer, beat butter for 3 minutes until pale yellow. Scrape down sides. Add sugar, beat for another two minutes until creamy and blended.
  4. Beat in eggs, one at a time. Add vanilla extract.
  5. On low speed, slowly add flour mixture, followed by remaining ingredients until fully combined.
  6. Fill ice cream scoop with batter and drop on cookie sheet. Repeat for remaining batter, arranging cookies about one inch apart.
  7. Bake for about 12 minutes, until cookies are light golden brown around edges and top of cookie.
  8. Enjoy!

Moist Whole Wheat Pumpkin Cake with Cream Cheese Frosting

Moist Whole Wheat Pumpkin Cake with Cream Cheese Frosting

I didn’t plan on sharing this quick pumpkin cake I made this morning, but I totally have to now because it’s that good.

Since I’m a morning baker, it’s usually a mad rush to bake something, jog five miles, run, clean the kitchen, and be at work by 8 a.m. Needless to say, I’m usually sneaking into the office late. My co-workers don’t often mind since I usually share whatever I happened to make.

I don’t typically post a recipe the same day I make it, but the truth is I wanted to make sure I didn’t forget what I did. So now it’s saved for me – and for you.

Moist, perfectly rich, and not too sweet – you too can whip this baby up, including the drizzle, all in about an hour.

Moist Whole Wheat Pumpkin Cake with Cream Cheese Frosting

I know the photos are a little dark, but that’s one of the downfalls of trying to fit a whole day’s events before most folks are even out of bed.

Enjoy!

Moist Whole Wheat Pumpkin Cake with Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 1¼ cup whole wheat pastry flour (preferably Bob's Red Mill)
  • 1 cup cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • pinch of salt
  • 1½ sticks butter, cubed
  • 1 cup sugar
  • 1½ cups pumpkin puree (canned pumpkin)
  • ¾ buttermilk (or whole milk with splash of white vinegar)
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • For Icing
  • 4 tablespoons cream cheese
  • 4 tablespoons butter (1/2 stick)
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • 3 tablespoons milk
  • 2 teaspoons corn syrup
Instructions
  1. Heat over to 350 degrees F.
  2. Grease and flour bundt cake pan.
  3. In medium bowl, whisk together both flours, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, salt; set aside.
  4. In bowl of stand mixer, beat butter and sugar until pale yellow (about 3 minutes).
  5. In small bowl, stir together pumpkin, buttermilk and vanilla extract; set aside.
  6. To butter mixture, add the flour mixture and beat until well-blended.
  7. Add eggs, one at a time. Scrape down sides and beat another 10 seconds. Slowly beat in pumpkin mixture until smooth, about a minute.
  8. Pour evenly into cake pan and bake for about 45 minutes, until toothpick comes out dry when inserted in the center; let cool.
  9. For the icing, beat butter and cream cheese until smooth. Add sugar and continue to beat until creamy. Add milk, a little at a time until desired consistency (preferably thick, but still pourable). Add corn syrup and beat until incorporated.
  10. Drizzle over cooled cake.
  11. Enjoy!

No-Bake Healthy Cookie Balls

No Bake Healthy Cookie Balls

I’m not just fifty anymore – I’m in my mid-fifties. Wow, that sounds old. It’s not that I mind getting older, it’s just that I continually feel like I have to get to know a whole new body because what worked in my 30s and 40s ain’t working now. And try not to judge the ain’t in that sentence because it really helps me get the point across. Thank you!

So the latest thing is, that no matter how much I run or how much I watch what I eat – it still seems like I have this little belly issue going on. And it’s not just the usual bloat I’ve always been accustomed to, it’s a mushier and saggier version. Not a good look.

To address my new look, I’ve kind of stopped eating certain things. I can’t say I’m on a diet, because I’m still enjoying food to the max, but I have found that I’m ok with saying toodaloo to foods that just don’t make me feel good. I never thought I’d say this, never-mind DO it, but for the last couple months I’ve been avoiding bread. I’m ok, really I am.

The best discovery for me since I stopped eating bread (for the most part), is that it forces me to be more creative when I’m hungry. For example, I can’t just slap some good Italian cheese on crusty bread and call it dinner anymore. I actually have to make some brown rice or quinoa, or something like that, which then forces me to figure out what fresh veggies or fish, or whatever to serve with it. It’s no surprise that I actually feel better when I eat like that, and the extra effort is always worth it.

I’m also steering clear of processed food and white sugar, and as a total cookie addict I had to come up with a few healthy versions so my taste buds could stay happy. These little cookie balls can’t really compare to a warm chocolate chip cookie, but they really do satisfy that sweet tooth, and taste delicious any time of day – but especially in the morning with coffee.

The thing that makes these cookies so delicious is that I use tahini to bind all the yummy ingredients together. I love tahini for baking, salad dressing and sweets!

If you don’t love sesame, or sesame butter, you can swap it out with peanut butter. Either way, these cookie balls are delicious and good for you, even if you aren’t having droopy belly issues like yours truly. :)

 

No-Bake Healthy Cookie Balls
Prep time: 
Total time: 
Serves: 20 cookies
 
Ingredients
  • 1½ cups rolled oats
  • 6-8 dates, seeded and chopped
  • ¼ cup (or more) tahini (or peanut butter)
  • ¼ cup raw honey
  • ½ cup raw or toasted almonds
  • ½ cup currants
  • ¼ cup sunflower seeds
  • ¼ cup sesame seeds
  • ¼ cup chia seeds
  • ⅛ cup ground flax seeds
Instructions
  1. In food processor, pulse oats and dates until combined. Add remaining ingredients and pulse until desired consistency. Mixture should have enough dates, honey and tahini to bind dry ingredients together. To test, squeeze some together to make sure it sticks together.
  2. Roll into small balls and refrigerate until ready to enjoy.
  3. Suggestion: Freeze some cookie balls
  4. Makes about 20 cookie balls.

Whole Wheat Banana & Blueberry Muffins

Whole Wheat Banana and Blueberry Muffins
If you follow my blog posts, you may know that I am a morning baker who loves to wake up before the sun rises to start experimenting with almost any kind of dough or batter. For me, there’s something so peaceful about the subtle aroma of warm vanilla, or the feel of kneading dough in a quiet, morning kitchen.

The other morning I decided I needed to bring blueberry muffins to work. I had no idea this recipe would get added to my blog until I handed the muffins out at work and received really positive feedback, and got several requests for the recipe. Who knew that something so simple as blueberries and bananas would make such an exciting muffin?

If you’re looking for a subtly sweet, healthy morning muffin (with bursts of juicy blueberries) you found yourself a winner!
Enjoy!

Whole Wheat Banana & Blueberry Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 cups whole wheat flour (I prefer King Arthur's White Whole Wheat)
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 4 very ripe bananas, mashed
  • 1 cup brown or granulated sugar
  • 1 stick butter, melted and cooled
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1½ cups fresh or frozen blueberries
Instructions
  1. Heat oven to 350 degrees F. Grease muffin tin with butter or baking spray and lightly flour.
  2. In bowl of stand mixer, or medium mixing bowl, whisk together flours, baking powder and baking soda, salt. On low speed, add butter and mix until well-blended, about 30 seconds.
  3. Add bananas, sugar and beat until incorporated. Add vanilla extract and eggs, one at a time; beat on medium for another 20-30 seconds. Gently stir in blueberries.
  4. Fill muffins cups to ¾ full and bake about 22 minutes until golden brown and center springs back when lightly touched.
  5. Let cool on rack for 10 minutes before carefully removing muffins.

Thick and Chewy Whole Wheat Chocolate Chip Cookies

hick & Chewy Whole Wheat Chocolate Chip Cookies

Lately I’ve been on this morning running kick and have been kind of craving a little sugar by the time I get to the office. I don’t really enjoy big breakfasts, so these whole grain chocolate chip cookies are my new favorite thing to have with coffee. I know that cookies aren’t a traditional breakfast pastry, but for me it feels perfectly fine. By lunchtime, I’m craving all the good stuff, so I’ll have a roasted chicken salad with baby greens, or something like that. It’s all about balance! ; )

Thick & Chewy Whole Wheat Chocolate Chip Cookies

Even if you don’t want to eat a cookie in the morning, they are wonderful cookies for any time. I feel better about giving the little ones in my life these cookies simply because of the whole grains. I don’t mind baking with white flour, but I definitely prefer to eat baked treats if they are whole grain.

Enjoy!

Thick and Chewy Whole Wheat Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Serves: Makes 10 large cookies
 
Ingredients
  • 2½ cups white whole wheat flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon (optional)
  • pinch of salt
  • 2 sticks butter, room temperature
  • 1½ cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups semi sweet chocolate chips
Instructions
  1. Preheat oven to 375 degrees F.
  2. In mixing bowl, whisk together all dry ingredients minus the chocolate chips.
  3. In electric mixing bowl, beat butter for about three minutes until pale yellow. Add sugar and continue to beat for another two minutes.
  4. Add eggs, one at a time, beating between additions; and then add vanilla extract.
  5. With mixer on slow speed, slowly add flour mixture until just blended. Lastly, add the chocolate chips and continue for a few seconds until blended.
  6. With ice cream scooper, drop onto cookie sheets about two inches apart. For these large cookies, it's best to bake only six at a time.
  7. Bake for about 11 minutes until edges turn golden brown. Let cool for a few minutes before transferring from cookie sheet.

 

Banana Nut Trail Mix Granola

Update: I’ve made this granola several times and have made a few changes, so I’m reposting with improved updates. Enjoy!

I love granola, but it’s just hard to find healthy granola that’s not packed with sugar and other ingredients you find yourself pushing aside. I like every bite to be the perfect combination of my favorite ingredients (like cashews, almonds and dried fruit). I also don’t like when I purchase granola that tastes stale (arghh!). That’s the beauty of making your own – you get to have it fresh and your way!
I’ve been making this granola for a few years now and always seem to enjoy switching it up and making different variations. Sometimes I like it simpler, so I don’t add the banana chips or as many nuts. You can do the same. The recipe can also be doubled. Just make sure to add enough of the wet ingredients so the mix is moist before baking.

 

Banana Nut Trail Mix Granola
Prep time: 
Cook time: 
Total time: 
Serves: several
 
Ingredients
  • 4 cups rolled oats
  • ½ cup each of the following:
  • slivered or whole almonds, cashew pieces, sunflower seeds, shredded coconut
  • ¼ cup whole flax seeds
  • optional - 1 tablespoon cinnamon
  • ½ cup grade B pure maple syrup
  • ½ cup canola oil
  • ¼ cup water
  • optional (a few drops of vanilla extract)
  • ¾ cup raisins
  • ½ cup banana chips
Instructions
  1. Mix all dry ingredients together in a large bowl (except raisins and banana chips).
  2. In small bowl, combine all wet ingredients and whisk to blend.
  3. In separate bowl, mix oil, water and vanilla together and then add to dry ingredients; stir until mixture is dampened.Feel free to mix and match dry ingredients to your taste. For example, you may like less nuts and more raisins, or you may want to add dried apricots, ginger, etc.
  4. Spread mixture evenly on a rectangular baking pan. I prefer a large stoneware pan because of the way it evenly distributes the heat, but a large cookie sheet is fine.
  5. Bake at 275 for 40 minutes, turning the mixture every 15 minutes, until golden brown.
  6. Let cool completely; add the raisins and banana chips.
  7. Store in air tight container.

 

Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins

 

Blueberries seem to come to life when they’re baked. They’re delicious as is, but I love they way they get all dark and juicy when baked! I can’t say I’m a huge muffin fan, and I’ll take a scone over a biscotti any old day. But I totally get why some people go crazy over muffins – especially in the morning with coffee.

Whole Wheat Blueberry Muffins | Garlic Girl
 
I’m adding this recipe to my blog because I love to collect and share solid, go-to baking recipes that are quick, yummy, and on the healthy side. I snagged this recipe from King Arthur Flour’s website and didn’t really alter anything.
Enjoy!

Whole Wheat Blueberry Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 2¼ cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 1 cup brown sugar
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon, optional
  • 1 cup blueberries, fresh or frozen
  • 1 teaspoon vanilla extract
  • ⅓ cup vegetable oil
  • 1½ cups buttermilk or plain (not Greek) yogurt; or 1¼ cups liquid whey*
  • cinnamon-sugar or coarse white sparkling sugar for topping, optional
  • The liquid drained from plain yogurt when you make thick, Greek-style yogurt.
Instructions
  1. Heat oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.
  2. Whisk together all dry ingredients, including the blueberries.
  3. In a separate bowl, whisk together vanilla, vegetable oil, and buttermilk.
  4. Pour the liquid ingredients into the dry ingredients, stirring just to combine.
  5. Spoon batter into prepared muffin cups to nearly full.
  6. Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.
  7. Bake muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
  8. Remove the muffins from the oven, and after 5 minutes transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature.
  9. Yield: 12 muffins.

 

BEST Whole Wheat Chocolate Chip & Coconut Cookies

Best Whole Wheat Chocolate Chip and Coconut Cookies

Moving can be like falling in love. You know that feeling when you can’t wait to see someone so you can spend lots and lots of time with them? Well that’s how I feel about my new little apartment and kitchen. For the past few days all I’ve been doing is daydreaming about how I can hang out with my new (and cute) little kitchen to cook up something yummy.

I know that sounds a little weird, but in a few days my love for the people in my life will be restored. But for now, it’s all about baking cookies and things with new BFF, my kitchen.

Best Whole Wheat Chocolate Chip Cookie EVER

These cookies popped out of the oven this morning around 7:00 a.m. It just so happens, they turned out IN-credible, which is why you are getting the recipe right now. So let’s get right to it.

BEST Whole Wheat Chocolate Chip & Coconut Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
Ingredients
  • 3 cups white whole wheat flour (I really like Trader Joe's brand)
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 sticks butter, room temperature
  • 2 eggs
  • 1½ cups semi-sweet chocolate chips
  • ¾ cup shredded coconut
Instructions
  1. Heat oven to 350 degrees F.
  2. Beat butter and sugars on medium for about 4 minutes until very creamy and pale yellow. On low speed, add eggs, one at a time and turn off mixer.
  3. In separate bowl, whisk together flour, baking powder, baking soda, salt; set aside.
  4. To butter and sugar mixture, add flour mixture a little at a time, and blend on low speed. Add coconut and chocolate chips until incorporated.
  5. Roll about two tablespoons of dough in ball and arrange on baking sheet 2 inches apart. Bake for about 11 minutes, or until the lower edges are light golden brown. Let cool for about 10 minutes before removing from pan.
  6. Makes about 16 cookies

Raspberry & Strawberry Whole Wheat Scones

Rustic Red Berry Whole Wheat Scones

If you follow my blog posts at all, you would know that I’m a little addicted to making (and eating) scones.  If I posted all the scones I make in my kitchen I’d have to rename my blog to Scone Girl instead of Garlic Girl.

A few weeks ago I was contacted by Fruit & Veggies: More Matters to guest post on their blog. Since there are lots of California strawberries in the market, the first thing that came to mind was to make whole wheat scones packed with  red berries. By the way, have you ever checked out the Fruit & Veggies website? Of course I’m not getting paid to say this, but there really is a ton of great info there.

For me, there’s nothing better than a warm fresh scone for breakfast served with tea or coffee. I especially like this recipe because it’s not only a treat that tastes great, it’s also pretty wholesome!

Use fresh or frozen berries when preparing these scones, and if you’re using 100 percent whole wheat flour, make sure to use *white* whole wheat – it makes a difference!

Enjoy!

Raspberry & Strawberry Whole Wheat Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 cups whole wheat flour
  • 1 cup strawberries, cut in small pieces
  • 1 stick (8 tablespoons butter), chilled and cubed
  • 5 tablespoons sugar (split)
  • 1 egg
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 egg white for egg wash
  • Turbinado sugar
Instructions
  1. Heat oven to 375 degrees F.
  2. Chop fresh strawberries and toss with 1 tablespoon of the sugar. Cover and refrigerate for at least 30 minutes.
  3. In food processor, add flour, baking powder and soda, 3 tablespoons sugar. Pulse a few times to combine. Add butter to the mixture and pulse about 25 times, or until butter pieces are well-blended and very small.
  4. Empty into bowl, add strawberries; combine.
  5. Whisk cream with one egg until just blended; add vanilla extract. Starting with just ¼ cup of the cream mixture, stir in gently until completely combined and dough holds together. Batter should be thick and slightly tacky. If the texture is crumbly, add a little more cream until dough holds shape.
  6. Turn out onto floured surface, knead a couple times and shape into an 8-inch circle. It should be about 2 inches thick.
  7. Slice into 8 pieces (like a pie) and brush top surface with egg wash. Dust with Turbinado sugar.
  8. Bake for about 25 minutes, or until tops are golden brown.

 

Rustic Raspberry and Strawberry Scones

 

Whole Wheat Chocolate Almond Biscotti

Chocolate Almond Biscotti

If I could make and eat homemade biscotti everyday, I would. I just love them and all their dunkableness. How do you like that word? Dunk-a-ble-ness, it’s a good thing.

Chocolate Almond Biscotti
Since I’m going through a phase of eating healthier, I made these chocolate biscotti with 100 percent whole wheat flour. Since I like biscotti with no butter (Italian style) I thought there was a chance they’d  be too crunchy, but they turned out great.

If you’ve not made biscotti before, don’t worry – they are totally easy!

5.0 from 1 reviews
Whole Wheat Chocolate Almond Biscotti
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1¾ cup whole wheat flour (I prefer white whole wheat)
  • 3 tablespoons high quality cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • I teaspoon anise seeds
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup toasted almonds (roughly chopped)
  • optional - 1 cup dark chocolate chips for dipping
Instructions
  1. Heat oven to 350 degrees F.
  2. Note: If you have raw almonds, lightly toast on medium heat in pan for about 5 minutes until they become aromatic. Once cool, chop roughly.
  3. Combine all dry ingredients (except sugar and almonds) in bowl and whisk a few times to blend.
  4. With electric mixer, beat eggs with sugar for a few minutes until mixture has a pale yellow color.
  5. Slowly add dry ingredients and mix on low for about 30 seconds until just blended. Stir in almonds.
  6. Turn out onto dry surface and knead a couple times. If dough is too dry or crumbly, dampen hands with water while shaping until it holds shape. Shape into rectangular log, about 10-12 inches long and about one inch high.
  7. Bake for 25 minutes and then remove from oven. Let cool about five minutes and then slice with serrated knife in 1 inch diagonal pieces.
  8. Return biscotti slices (on baking sheet) to oven and reduce heat to 325. Bake for 10 minutes, flip biscotti and bake for another 10 minutes.
  9. If dipping in chocolate, melt chocolate chips (or chocolate Wilton candy melts) in microwave. Dip (or spread) one side in chocolate and let dry chocolate side up.
  10. Enjoy!