To Simply Inspire https://www.tosimplyinspire.com Simple Recipes - Easy DIY & Crafts Thu, 18 Jun 2020 13:22:04 +0000 en-US hourly 1 https://wordpress.org/?v=5.4.2 Classic Cobb Salad Recipe https://www.tosimplyinspire.com/cobb-salad.html https://www.tosimplyinspire.com/cobb-salad.html#respond Sat, 13 Jun 2020 14:57:11 +0000 https://www.tosimplyinspire.com/?p=62228 This Cobb Salad is a classic favorite made with chicken, bacon, avocado, eggs, red onions, tomatoes, blue cheese, then drizzled with the traditional red wine vinaigrette dressing. Cobb Salads are one of those salads that is a complete meal in itself.   It’s one of my favorite things to order at a restaurant when I […]

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This Cobb Salad is a classic favorite made with chicken, bacon, avocado, eggs, red onions, tomatoes, blue cheese, then drizzled with the traditional red wine vinaigrette dressing.

Cobb Salads are one of those salads that is a complete meal in itself.   It’s one of my favorite things to order at a restaurant when I see it on the menu.  It’s a hearty salad made with chicken, bacon, hard-boiled eggs, blue cheese, and a few other vegetables. It’s topped with a fabulous red wine vinaigrette dressing that is simple to whip up quickly.

The main thing that makes a Cobb Salad is the chicken, bacon and eggs. I like to cook these baked chicken breasts or cook chicken on the stovetop seasoned with salt, pepper and garlic powder.

Layered Cobb Salad on a rectangle white plate with bacon, chicken, hard boiled eggs, tomatoes, avocado and blue cheese

I also make hardboiled eggs in the oven or in Instant Pot Hard Boiled Eggs ahead of time to have ready anytime.

You can easily cook bacon in the oven if you’d like an easy alternative to the stovetop as well.

Mix the ingredients for the  red wine dressing together at any time you’d like to have ready to drizzle over all the added layered tomatoes and cheese.

Cobb Salad layered with bacon, chicken, hard boiled eggs, tomatoes, avocado and blue cheese

 

 

 

I love to assemble the salad for it’s beautiful presentation like in a restaurant but you can of course make simple separate bowls as well.  I always love how pretty it looks coming out to the table all nice and neat.

Cobb Salad can be made ahead of time, up to 24 hours,  if you are planning to take it to a barbecue or family gathering.  Mix the dressing and store in a separate container. Save adding the avocado until just before serving so they do not turn brown.  Cover all the other salad layers with plastic wrap and store in refrigerator.

How to Make the Best Cobb Salad

Cobb Salad Ingredients on a white background

Cut lettuce and add layer a large platter or bowl.

Slice cooked chicken and add on top of the lettuce.

Chop bacon and add on top of the lettuce.

Chopped Bacon and Sliced Chicken on a wood cutting board with a knife

Slice avocado and onions and place on top of the lettuce.

Cobb Salad Sliced Avocado and Red Onions on a wood cutting board

Slice hard boiled eggs and tomatoes and place on top of the lettuce.

sliced hardboiled eggs on a wood cutting board with a knife

Add blue cheese crumbles.

Drizzle with the red wine dressing.

Enjoy immediately!

 

Try these other salad recipes:

Kale Salad with Simple Vinaigrette

Asparagus Bacon and Egg Salad

Southwest Quinoa Salad

Creamy Cucumber Salad

Succotash Salad

 

Closeup of ayered Cobb Salad on a rectangle white plate

Cobb Salad layered with bacon, chicken, hard boiled eggs, tomatoes, avocado and blue cheese
Print

Cobb Salad

This Cobb Salad is a classic favorite made with chicken, bacon, avocado, eggs, red onions, tomatoes, blue cheese, then topped with drizzled with a delicious mustard vinaigrette dressing.
Course Main Course, Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 629kcal

Ingredients

  • 6-8 cups romaine lettuce endive or other favorite
  • 2-3 chicken breasts cooked and sliced
  • 4 large eggs hard boiled
  • 3 slices bacon cooked and chopped
  • 8 ounce cherry tomatoes sliced in half
  • 1-2 large avocados sliced
  • 1 small red onion sliced thinly
  • 1 blue cheese crumbles
  • Chives or parsley for garnish
  • Dressing
  • ½ cup olive oil
  • cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • ½ teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  • Cut lettuce and add layer to large platter or bowl
  • Slice chicken and add on top of lettuce
  • Chop bacon and add on top of lettuce
  • Clean and slice vegetables and add on top of lettuce
  • Add blue cheese crumbles
  • Serve immediately with dressing

Notes

You can prepare the red wine vinaigrette ahead of time and keep in the refrigerator Simply stir or whisk before using.
Assemble the salad ahead of time as well, leaving off the avocado and dressing, up to 24 hours in advance.  Add the avocado and dressing right before serving.

Nutrition

Calories: 629kcal | Carbohydrates: 13g | Protein: 35g | Fat: 49g | Saturated Fat: 9g | Cholesterol: 269mg | Sodium: 348mg | Potassium: 1101mg | Fiber: 6g | Sugar: 4g | Vitamin A: 6795IU | Vitamin C: 24mg | Calcium: 80mg | Iron: 3mg

 

 

 

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Easy Patriotic Pretzels https://www.tosimplyinspire.com/patriotic-pretzels.html https://www.tosimplyinspire.com/patriotic-pretzels.html#comments Fri, 05 Jun 2020 15:56:46 +0000 https://www.tosimplyinspire.com/?p=62111 Patriotic Pretzels are a fun dessert to add to your 4th of July or Memorial Day celebrations. This easy red white and blue chocolate covered pretzels recipe is a great addition to your barbecues and family gatherings. Having an easy dessert when celebrating Memorial Day or Independence Day is always fun!  These no-bake chocolate drizzled […]

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Patriotic Pretzels are a fun dessert to add to your 4th of July or Memorial Day celebrations. This easy red white and blue chocolate covered pretzels recipe is a great addition to your barbecues and family gatherings.

Having an easy dessert when celebrating Memorial Day or Independence Day is always fun!  These no-bake chocolate drizzled pretzels are quick to make and loved by everyone!  You can also make ones like these Chocolate Covered Pretzel Rods as well.

Patriotic Pretzels covered with red white and blue sprinkles on a red plate

If you have little ones, this is a great recipe to have them help you with. Kids love to squeeze the drizzle baggies!

You can easily make several batches quickly!

Ingredients Need to Make Patriotic Pretzels

2 Cups Twist Pretzels Like
½ Cup White Chocolate Chips
½ Cup Blue Candy Melts
¼ Cup Red Candy Melts
Your choice of Red, White, & Blue Star Sprinkles and/or Red White & Blue Jimmies

Supplies Needed

Cooling Rack
Paper Towels, Wax Paper, Parchment Paper or cutting board
3 Sandwich Bags
Spoon or Spatula
Kitchen Scissors

Patriotic Pretzels covered with red white and blue sprinkles on a red plate

How to Make Patriotic Pretzels

Place a cooling rack over paper towels (or wax paper, parchment paper or cutting for quick cleanup.

Knot Pretzels lined on a cooling rack

Spread the pretzels across the cooling rack as close together as possible (careful not to overlap)

In a glass bowl, melt the blue candy melts in the microwave. Melt the candy for 15 seconds, then stir well with a spatula or spoon. Repeat the melting for additional 15 second intervals and stirring until the candy is smooth.

Allow it to cool slightly.

Hold a sandwich bag over the top of your hand (as pictured below) and spoon the blue candy into the bag creating a triangle with one of the corners of the bag.

Cut a very small diagonal line across the bottom corner of the baggie.

Begin squeezing the melted blue candy across the pretzels in long, horizontal lines.

knot pretzels lined on a rack with blue icing drizzled overtop

Repeat the melting steps with the white chocolate chips (15 seconds interval with stirring in the microwave). Then squeeze the melted white chocolate in vertical lines, opposite of the blue lines you created first.

knot pretzels lined on a rack with blue and white icing drizzled overtop

Then repeat the melting steps with the red candy melts. Squeeze the melted red candy diagonally across the all of pretzels.

melted red candy melts in a glass bowl and in a squeeze baggie

Finally, sprinkle the red, white, and blue stars on top of the still warm candy so the sprinkles will stick to the candy and chocolate (this will help them stick and prevent them from falling off)

Place the cooling rack in the refrigerator for about 5 minutes to set.

Patriotic Pretzels on a black cooling rack

Remove from the refrigerator and break the pretzels apart.

Patriotic Pretzels with Star Sprinkles and Jimmies closeup

Try these other great dessert recipes that are great for parties!

Oreo Balls Recipe

Peanut Butter Balls

Snickerdoodle Cookie Recipe

Famous Chocolate Wafer Cake

Gluten Free Brownie Recipe 

Patriotic Pretzels with Star Sprinkles and Jimmies closeup
Print

Patriotic Pretzels

Patriotic Pretzels are a fun dessert to add to your 4th of July or Memorial Day celebrations. This easy red white and blue chocolate covered pretzels recipe is a great addition to your barbecues and family gatherings.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 366kcal

Equipment

  • Silicon Spatula or Spoon
  • Cooling Rack
  • Paper Towels, Wax Paper, or Parchment Paper or Cutting Board
  • Kitchen Scissors
  • 3 Sandwich Size Baggies

Ingredients

  • 2 Cups Twist Pretzels
  • ½ Cup White Chocolate Chips
  • ½ Cup Blue Candy Melts
  • ¼ Cup Red Candy Melts
  • Red White, & Blue Sprinkles

Instructions

  • Place a cooling rack over paper towels (or wax paper, parchment paper or cutting for quick cleanup.
  • Spread the pretzels across the cooling rack as close together as possible (careful not to overlap)
  • In a glass bowl, melt the blue candy melts in the microwave.
  • Melt the candy for 15 seconds, then stir well with a spatula or spoon. Repeat the melting for additional 15 second intervals and stirring until the candy is smooth.
  • Allow it to cool slightly.
  • Hold a sandwich bag over the top of your hand (as pictured below) and spoon the blue candy into the bag creating a triangle with one of the corners of the bag.
  • Cut a very small diagonal line across the bottom corner of the baggie.
  • Begin squeezing the melted blue candy across the pretzels in long, horizontal lines.
  • Repeat the melting steps with the white chocolate chips (15 seconds interval with stirring in the microwave). Then squeeze the melted white chocolate in vertical lines, opposite of the blue lines you created first.
  • Then repeat the melting steps with the red candy melts. Squeeze the melted red candy diagonally across the all of pretzels.
  • Finally, sprinkle the red, white, and blue stars on top of the still warm candy so the sprinkles will stick to the candy and chocolate (this will help them stick and prevent them from falling off)
  • Place the cooling rack in the refrigerator for about 5 minutes to set.
  • Remove from the refrigerator and break the pretzels apart.

Notes

Be careful not to overcook the candy in the microwave.  Stir often.
Separate the cooled pretzels carefully to keep their original shape as much as possible.

Nutrition

Calories: 366kcal | Carbohydrates: 57g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 5mg | Sodium: 546mg | Potassium: 119mg | Fiber: 1g | Sugar: 26g | Calcium: 52mg | Iron: 2mg

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Lemonade Cake with Whipped Lemon Frosting https://www.tosimplyinspire.com/lemonade-cake.html https://www.tosimplyinspire.com/lemonade-cake.html#respond Fri, 29 May 2020 16:26:47 +0000 https://www.tosimplyinspire.com/?p=61926 This Lemonade Cake with Whipped Lemon Frosting is an easy, classic poke cake recipe that is the perfect tart sweet combination!  If you are a lemon lover, you are going to really love this cake recipe! I usually opt for Lemon Bars or this Blueberry Lemon Bread when I have a lemon dessert craving, but […]

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This Lemonade Cake with Whipped Lemon Frosting is an easy, classic poke cake recipe that is the perfect tart sweet combination! 

If you are a lemon lover, you are going to really love this cake recipe! I usually opt for Lemon Bars or this Blueberry Lemon Bread when I have a lemon dessert craving, but this recipe is so delicious and perfect to make for a summer barbecue or any holiday gathering.

closeup of a slice of lemonade cake with 2 slices in the background

 

This easy recipe uses a simple lemon cake mix and lemonade concentrate along with a few other ingredients to bring you an ultra moist and fluffy sheet cake. You can also make this cake in a bundt pan or in 8 or 9 inch round cake pans too.

You can easily make the cake ahead of time and refrigerate until you want to frost it.  I would suggest no earlier than 3 days before you will be serving it.

two slices of lemonade cake with lemon frosting on white plates with glass baking dish in the background

Ingredients Needed for this Lemonade Cake

1 box (15.25 oz) lemon cake mix
1 small box (3.4 oz) instant lemon pudding
3 large eggs, room temperature
½ cup vegetable oil
1 cup water
1 cup (from 12 oz can) frozen lemonade concentrate, thawed
1 cup powdered sugar

Frosting

1 (8 oz) container whipped topping, thawed
1 (7 oz) container marshmallow creme
1-2 cups powdered sugar
2 teaspoons grated lemon zest

Pro Tip: For a lower calorie option, substitute 1/2 cup of unsweetened applesauce in place of the vegetable oil.

2 slices of lemonade cake with frosting on white plates with whole cake pan and 2 yellow mugs in background

How to Make Lemonade Cake

Preheat oven to 350 degrees F

Prepare a 13×9 baking pan with light coating of cooking spray or oil.

In a large mixing bowl, whisk the cake mix and pudding together.

overhead picture of cake mix in a glass bowl with black mixer overtop

Beat in the eggs, water and oil and combine well.

overhead picture of cake mix and eggs in a glass bowl with black mixer overtop

overhead picture of lemon cake mix in a glass bowl with black mixer overtop

 

Pour the batter into the lightly greased baking pan.

overhead picture of cake mix in a glass baking dish

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and place on wire rack

Cool for 15 minutes

overhead picture cooked sheet cake with bowl of powdered sugar

In a small bowl, whisk together lemonade concentrate and powdered sugar until smooth

Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch

Pour lemonade mixture over cake

Cover and place in refrigerator for at least 1 hour

Frosting

In a mixing bowl, combine all of the ingredients and mix until fluffy. (I would start with 1 cup of powdered sugar but you may need to add more depending on how thick you want the frosting.)

Spread the icing over the entire cake.

Place in the refrigerator and store until ready to serve.

Store any leftovers covered in refrigerator.

Overhead picture of two slices of lemonade cake with frosting on white plates with cake dish and 2 myellow mugs of coffee in the background

 

Try these other dessert recipes too:

Gluten Free Brownie Recipe

Chocolate Wafer Cake

Blonde Brownies

Cake Mix Cookies

Healthy Chocolate Chip Cookies

Healthy Lemon Cake

Print

Lemonade Cake Recipe

This Lemonade Cake with Whipped Lemon Frosting is an easy, classic poke cake recipe that is the perfect tart sweet combination!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 slices
Calories 494kcal

Ingredients

  • 1 box lemon cake mix 15.25 oz
  • 3.4 oz box instant lemon pudding
  • 3 large eggs room temperature
  • ½ cup vegetable oil
  • 1 cup water
  • 1 cup frozen lemonade concentrate, thawed from a 12 oz can
  • 1 cup powdered sugar

Frosting

  • 8 oz container whipped topping, thawed
  • 7 oz container marshmallow creme
  • 1-2 cups powdered sugar
  • 2 teaspoons grated lemon zest

Instructions

  • Preheat oven to 350 degrees F
  • Prepare a 13x9 baking pan with light coating of cooking spray or oil.
  • In a large mixing bowl, whisk the cake mix and pudding together.
  • Beat in the eggs, water and oil and combine well.
  • Pour the batter into the lightly greased baking pan.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and place on wire rack
  • Cool for 15 minutes
  • In a small bowl, whisk together lemonade concentrate and powdered sugar until smooth
  • Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch
  • Pour lemonade mixture over cake
  • Cover and place in refrigerator for at least 1 hour

Frosting

  • In a mixing bowl, combine all of the ingredients and mix until fluffy. (I would start with 1 cup of powdered sugar but you may need to add more depending on how thick you want the frosting.)
  • Spread the icing over the entire cake.
  • Place in the refrigerator and store until ready to serve.
  • Store any leftovers covered in refrigerator.

Notes

For a lower calorie option, substitute 1/2 cup of unsweetened applesauce in place of the vegetable oil.
Make this cake in a bundt pan or in 8 or 9 inch round cake pans too. (remove from pans before poking to keep losing the glaze.

Nutrition

Serving: 1slice | Calories: 494kcal | Carbohydrates: 91g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 388mg | Potassium: 71mg | Fiber: 1g | Sugar: 62g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 1mg

 

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Pesto Zucchini Noodles https://www.tosimplyinspire.com/pesto-zucchini-spaghetti.html https://www.tosimplyinspire.com/pesto-zucchini-spaghetti.html#comments Mon, 18 May 2020 11:27:32 +0000 http://www.tosimplyinspire.com/?p=46472 This Pesto Zucchini Noodles recipe is a fabulous low-carb, healthy dish that is so quick to make with just 4 ingredients.  Add chicken or shrimp for an even more balanced meal. It’s one of my favorite vegetables to plant each year.  Since it grows so abundantly, I am always looking for different ways to cook it.  I […]

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This Pesto Zucchini Noodles recipe is a fabulous low-carb, healthy dish that is so quick to make with just 4 ingredients.  Add chicken or shrimp for an even more balanced meal.

It’s one of my favorite vegetables to plant each year.  Since it grows so abundantly, I am always looking for different ways to cook it.  I used to just roast it, but I have come up with several other recipes to make that are a big hit in our family like baked zucchini cakeszucchini casserole or this fabulous spicy asian zucchini.

Pesto Zucchini Noodles twisted on a fork in a big silver bowl

I finally bought Zucchini Noodle Maker! Why have I waited so long? I love this little gadget so much! With the garden planting happening this weekend, I can’t wait for the eating of loads of zucchini and summer squash in a few months.

After buying my vegetable spiralizer, I decided to make this easy side dish to go along with Grilled Italian Chicken.

You can actually just eat these veggie spaghetti noodles raw or sauté them for just a couple minutes over medium heat, which is what I did. I know I will be making it raw a lot this summer for an even quicker healthy lunch.

Simple as simple can be!

 

Ingredients needed for this Pesto Zucchini Noodles Recipe

Zucchini

Basil pesto sauce

Cherry tomatoes

Olive oil or coconut oil

Pesto Zucchini Noodles with a fork in a big silver bowl

How to Make Zucchini Noodles with Pesto Sauce

 

three whole zucchini on a wood cutting board

Slice the zucchini with a spiralizer or mandolin slider into noodles.

Zucchini being used in a spiralizer over a white plate

 

pile of uncooked Zucchini noodles on a white plate

If sauteing, add 1 TBSP of coconut oil or olive oil to a pan. Add “noodles” and heat for 3-5 minutes.

uncooked Zucchini Noodles in a black pan

 

cherry tomatoes and a jar of pesto sauce on a cutting board

Toss the noodles with the basil pesto

Add sliced tomatoes and toss to coat.

ENJOY!!

Zucchini noodles and a cherry tomato on a fork over a bowl

Pesto Zucchini Noodles with cherry tomatoes in a big silver serving bowl

Pesto Zucchini Noodles in a big silver bowl
Print

Pesto Zucchini Noodles

This Pesto Zucchini Noodles recipe is a fabulous low-carb, healthy dish that is so quick to make with just 4 ingredients.  Add chicken or shrimp for an even more balanced meal.
Course Side Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 195kcal

Ingredients

  • 3 medium zucchini
  • 1/4- 1/3 cup basil pesto
  • 1 cup Cherry tomatoes
  • 1 Tablespoon coconut oil or olive oil

Instructions

  • Slice the zucchini with a spiralizer or mandolin slider into noodles.
  • If sauteing, add 1 TBSP of coconut oil or olive oil to a pan. Add "noodles" and heat for 3-5 minutes.
  • Toss the noodles with the basil pesto
  • Add sliced tomatoes and toss to coat.

Nutrition

Calories: 195kcal | Carbohydrates: 7g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 349mg | Potassium: 383mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 26.3mg | Calcium: 82mg | Iron: 0.8mg

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Healthy Oatmeal Chocolate Chip Cookies https://www.tosimplyinspire.com/amazing-healthy-oatmeal-chocolate-chip-cookies.html https://www.tosimplyinspire.com/amazing-healthy-oatmeal-chocolate-chip-cookies.html#comments Thu, 14 May 2020 11:55:02 +0000 http://www.tosimplyinspire.com/?p=46656 These healthy Oatmeal Chocolate Chip Cookies are made with no white flour and just a tad of sugar for the perfect new version of a family favorite. It’s time for a new yummy, healthy cookie recipe!  I have been making our healthier chocolate chip cookies for a while.  But I thought it was time to […]

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These healthy Oatmeal Chocolate Chip Cookies are made with no white flour and just a tad of sugar for the perfect new version of a family favorite.

It’s time for a new yummy, healthy cookie recipe!  I have been making our healthier chocolate chip cookies for a while.  But I thought it was time to change it up a little bit and make a new cookie without almond butter because we can never have too many dessert recipes on our list, right?.

 Oatmeal Chocolate Chip Cookies on a white table surrounded by chocolate chips with a plate in the background

These are made simply using old fashioned oats, quick oats and oat flour.  Did you know that you can make your own oat flour by just blending old fashioned oats in a blender or food processor.  You can even make quick oats the same way but just not blending them as long.  So there is no need to rush to the store to buy oat flour for this recipe.

I have been using oat flour in place of white flour for a while now.  It’s a simple way to make recipes that call for white flour “healthier”.   I also love using coconut oil for its health benefits.

Just be sure to melt the coconut oil to get the measured amount and not the solid form of it.   The dough is chilled for about 30 minutes to let the coconut harden back up again.  That being said, using another kind of oil as a substitute will not work in this recipe.

Beware, these cookies will disappear quick!

 Oatmeal Chocolate Chip Cookies on a white table surrounded by chocolate chips

Oatmeal Chocolate Chip Cookies Ingredients

Oat flour or regular oats blended into flour

Old-fashioned oats

Quick oats

Baking soda

Cinnamon

Salt

Coconut oil, melted

Coconut or brown sugar

Egg

Vanilla extract

Dark chocolate chips

 

 Oatmeal Chocolate Chip Cookies on a white table surrounded by chocolate chips

How to Make Oatmeal Chocolate Chip Cookies

Add oat flour, old fashioned oats and quick oats in a bowl and mix together.

Pro Tip: You can make your own oat flour by adding regular old fashioned oats or quick oats to a blender or food processor and blend the oats until they resemble a flour.  Be sure to measure the oat flour after you have blended the oats.

Stir in baking soda, cinnamon, and salt.

In a separate bowl, mix together the vanilla extract, large egg, and coconut or brown sugar.

Add the 1/2 cup of melted coconut oil and stir blended well.

Add the dry ingredients to the wet ingredients and stir until combined.

Fold in the dark chocolate chips.

Cover the dough and refrigerate for 30 minutes until the dough has hardened

Preheat the oven to 350 degrees F.

Using a cookie scoop, scoop out balls of dough onto a cookie sheet or you can also roll the dough into balls.  Just be sure to pack them into tightly rolled balls or pack in the cookie scoop really tight.  They may crumble if they are packed tightly.

Oatmeal Chocolate Chip Cookie scoops on a cookie sheet.

Bake for 7-9 minutes or until very lightly browned around the edges.

Remove from oven and let sit on the cookie sheet for 2 minutes before moving to a wire cooling rack.

ENJOY!!!

Try these other cookie recipes too:

Peanut Butter Honey Cookies

Healthier Chocolate Chip Cookies

Snickerdoodle Cookies

Pumpkin Oatmeal Breakfast Cookies

Cake Mix Cookies

Print

Amazing Healthy Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are made with no white flour and just a tad of sugar for the perfect new version of a family favorite.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 15
Calories 151kcal

Ingredients

  • 3/4 cup oat flour or regular oats blended into flour
  • 1/2 cup old-fashioned oats
  • 1/4 cup quick oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/8 tsp salt
  • 1/2 cup melted coconut oil
  • 4 TBSP brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips

Instructions

  • Add oat flour, old fashioned oats and quick oats in a bowl and mix together.
  • **You can make your own oat flour by adding regular old fashioned oats or quick oats to a blender or food processor and and blend them until they resemble a flour. Just be sure to measured for the oat flour after you have blended them.
  • Stir in baking soda, cinnamon, and salt.
  • In a separate bowl, mix together the vanilla extract, large egg, and brown sugar.
  • Add the 1/2 cup of melted coconut oil and stir blended well.
  • Add the dry ingredients to the wet ingredients and stir until combined.
  • Fold in the dark chocolate chips.
  • Cover the dough and refrigerate for 30 minutes until the dough has hardened
  • Preheat the oven to 350 degrees F.
  • Using a cookie scoop, scoop out balls of dough onto a cookie sheet or you can also roll the dough into balls. Just be sure to pack them into tightly rolled balls or pack in the cookie scoop really tight. They may crumble if they are packed tightly.
  • Bake for 7-9 minutes or until very lightly browned around the edges.
  • Remove from oven and let sit on the cookie sheet for 2 minutes before moving to a wire cooling rack.
  • ENJOY!!

Nutrition

Serving: 1cookie | Calories: 151kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 10mg | Sodium: 105mg | Potassium: 83mg | Fiber: 1g | Sugar: 5g | Vitamin A: 15IU | Calcium: 29mg | Iron: 0.6mg

Inspired by Chelsea’s Messy Apron

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