Today I thought I’d share with you my favourite 4-ingredient cookie recipe. It’s perfect for whipping up on a Sunday night, so you have healthy treats/snacks to snack on through out the week.
Now that we’re all getting cold in Sydney (and by cold I mean the weather has changed to 22C/71F, and Sydney-siders are wimps), it’s lovely to have some comfort food options that aren’t going to make the anticipation of bikini season super stressful.
These did come out looking more like Patrick Star than Xmas creations, but they tasted better than you can imagine.
Okay so yes I used a store bought packet mix (Betty Crocker wins every time) as the base, but, there was a twist. For a sprinkle of Christmassy festivity, I added a hint of smooth choccy flavour by adding chocolate chips to the dough, and created star designs with specific cookie cutters.
Read on if you’re interested in my simple, yet divinely tasty XMAS cookies, or better, create them yourself in 20 minutes.
Gather the following:
Betty Crocker Salted Carmel Packet Cookie Mix
Note: This is limited edition packet mix – hence why I grabbed it in Woolworths. If you aren’t able to get your hands on it, try adding Hershey’s caramel choc chips to a plain cookie recipe.
Cadbury choc chip cookies
Star cookie cutter
Okay, so the method:
Mix all the ingredients together, until you form a cookie dough.
Use a rolling pin to knead the dough out on top of an acrylic/plastic/stone surface.
Here’s where it got a little more complicated. I’m currently experiencing an Australian summer, so naturally the sun was beating down at 30˚C, which made all my cookie dough melt and stick to my hands. So, I wrapped it in cling wrap and popped it in the freezer for 5 mins to make it think it was in the northern hemisphere. Note: this might be a good idea if you are in a hot climate.
Cut little star shapes out with the cookie cutter.
As the cookie cutter will make the raw cookies a lot thinner and smaller than Betty Crocker recommends for cookie sizing, you only have to place them in the oven for 8 minutes at 180˚C (350˚F), so they don’t burn.
I am the number one culprit when it comes to getting hungry when I’m bored.
To stop me from standing in the pantry and eating everything in sight, I have five healthy snacks that I go for when hunger strikes.
Carrot sticks & Hummous – carrot has to be my favourite veggie because of its sweetness, and Pilpel Hummus is my go-to bought hummus because it has so much flavour but doesn’t have garlic in it.
Dried fruit/nut mix – handful of pecans, pepitas, dried apricots, sultanas and walnuts. The fruits satisfy that sweet craving and the nuts fill you up.
Carman’s Nut Bar – Carman’s does such a great range of healthy muesli bars, if your local supermarket stocks them I would definitely recommend checking them out. They are the perfect snack, and funnily enough I got up at 2am the other night because my stomach was rumbling, and a Carmen’s nut bar was the perfect fix to send me back to sleep.
Popcorn – try to avoid popcorns that are doused in butter, just plain corn kernels will do the trick.
Sugarless banana & oatmeal cookies (my own recipe) – note that ‘sugarless’ just means free from processed sugar – but they make up for that in maple syrup and fruity flavour.
Sugarless Banana/Oatmeal Cookies Recipe
I have been making batches of these for longer than I can remember because they are the perfect moreish snack, especially when I’m on the go.
You will need:
1 cup rolled oats
3/4 cup self-raising flour
1 tsp ground cinnamon
Sprinkle of salt
1/4 cup olive oil (be ready to add more in case your mixture is too dry)
1 tsp vanilla extract
1/2 cup sultanas
2 soft bananas
1/3 cup pepitas
2 tbsp maple syrup
Handful of pecans (to decorate)
Feel free to add chocolate chunks if that’s your thing – I LOVE Pico Super Dark chocolate to bake with.
Preheat the oven to 180˚C. Mix the oats, flour, cinnamon, salt, sultanas, bananas and pepitas together in a large bowl. Then, add the olive oil, vanilla extract and maple syrup and stir to combine.
Add extra olive oil until the mixture is cookie dough consistency. Roll into small cookie sized balls and whack in the oven for 15 – 20 minutes (or until golden brown).