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!

 

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.

 

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.

 

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.

 

Comments

Darlene:

i have a recipe like this. it’s one box of cake mix, one tub of cool whip {i use the light} and one egg. mix it toteehgr and drop onto the pan like you did. you can roll them in powdered sugar or sprinkle them then bake at 350 for about ten minutes until the tops crack . sooooooo yummy and {kind of} good for you. :)

Mar 05, 2015

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