Oatmeal Raisin Cookie Dough Bars (no bake)

{No Bake} Oatmeal Raisin Cookie Dough Bars | Pumpkin Honey

Raw and no-bake desserts can be totally hit or miss. Some are absolutely incredible and some taste like cardboard or flavorless mush. These Oatmeal Raisin Cookie Dough Bars are seriously good. They taste just like oatmeal raisin cookie dough. I’m serious. No, really. They’re delicious. SERIOUSLY. And they are pretty healthy as well. Plus, they’re easy as pie to make! One food processor, one pan and voilà – you’ve made the equivalent of oatmeal raisin cookie dough. Could that be more wonderful? So, please, go ahead – make them and eat them.

{No Bake} Oatmeal Raisin Cookie Dough Bars | Pumpkin Honey

These bars make an excellent breakfast or snack. And dare I say it? They’d even make an excellent dessert… that you can feel good about afterward.

{No Bake} Oatmeal Raisin Cookie Dough Bars | Pumpkin Honey

Oatmeal Raisin Cookie Dough Bar

1 1/2 Cups Oats (Quick or Regular)

1/2  Cup Walnuts

3 Tbsp Coconut Oil

1 1/4 Cup Dates

1/2 Tsp Vanilla Extract

1/4 Tsp Salt

1 Tbsp Cold Water

1/4 Cup Raisins

1 – 2 Tbsp Maple Syrup

1/2 Tsp Cinnamon (optional)

Blend the oats & walnut in your food processor until they turn into a coarse meal. Add dates, coconut oil, water, vanilla & salt and blend until the dough comes together. It should be slightly sticky. Add the raisins and pulse a couple of times to incorporate.

Line an 8×8 pan with parchment paper. Press the dough firmly into the lined pan. Drizzle the maple syrup over the top evenly. This gives the bars a light, sweet, maple flavor that really sends them over the edge. Refrigerate for 1 – 2 hours before eating. Refrigeration helps the bars stay together better, cut more easily & they taste great cold! Like cookie dough straight from the fridge : )


{No Bake} Oatmeal Raisin Cookie Dough Bars | Pumpkin Honey

My Grandmother’s Ma’amoul


My grandmother passed away on March 1st last year.

She was a beautiful and brilliant woman who made our family what it is.

She was also a fantastic cook who made especially delicious traditional Maryland/Southern dishes. And traditional Syrian & Lebanese dishes from my grandfather’s family.

We make a huge batch every year for Easter.

These cookies were made last year for Easter after her passing. It’s taken me that long to get around to posting them! But, hey, it was just Easter this past Sunday so at least they’re timely in that regard. And they’re delicious any time of year. So have at it.




My Grandmother’s Ma’amoul

makes A LOT of cookies

5 Cups Cream of Wheat (Farina)

5 Cups of Flour

3 Cups Butter, Melted

1 1/2 Packages Dry Yeast

2 Teaspoons Mahlab, ground

4 lb. Dates

Preheat the oven to 350ºF.

Grind the dates in a food processor until a very thick paste forms. I like to add a bit of ground mahlab to the date filling as well.

“Mix cream of wheat and flour, mahlab and melted butter and let stand overnight.

In morning dissolve yeast in warm water (or warm milk). Add to dry ingredients with enough warm water (or warm milk, about 1 3/4 cups) to make dough.”

Spoon a walnut sized ball of dough into your hand. Using your thumb create a hole in the center and fill with a teaspoon of date filling. Close carefully, forming a sphere. They can also be made in a cigar shape by forming a flattened rectangle of dough, filling it with a thin, rolled out piece of date and then closing the dough around the date filling (Next time I’ll add photos).

Place on a cookie sheet and bake for 20 – 25 minutes or until just starting to change in color. The bottoms will be light brown.

Let cool before sticking in your mouth.

Syrian Date Cookies


These cookies are great with milk and coffee but especially great with hot tea.


In loving memory of Miss Jean.

Peanut Butter Oatmeal Bars


These peanut butter oatmeal bars are the best. Ever. I could eat the whole pan. Or half. Since I did do that, already.


Mom’s been making them since I was little.

Straight from a Better Homes & Gardens cookbook she’s had forever. With it’s deep red cover  & worn looking pages.

My brother Fred & I would devour them. Because they’re a perfect comfort food treat.


Full of oats. And peanut butter. And topped off with a hard layer of just enough chocolate.


It’s easy to eat 1/2 a pan because they’re not too sweet, just sweet enough, and almost fool you into thinking they might be healthy.ish. And the flavors of peanut butter & chocolate flood your mouth as your teeth sink into the soft, chewy bars.

They’re a good choice for a sneaky breakfast treat.

This is the second time I’ve made them vegan and they’re perfect. They taste more or less exactly like the original recipe.


Peanut Butter Oatmeal Bars

adapted from Better Homes & Gardens New Cook Book

1/2 cup shortening
1/2 cup peanut butter
1 cup brown sugar
1 ener-g egg
1 tsp vanilla
1/3 cup almond or soy milk
1 cup AP flour
1 cup oats (i use quick oats)
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

Preheat oven to 350F. Grease a 13×9 inch pan.

Beat shortening & peanut butter until well-creamed. Add sugar and continue beating until light & fluffy. Add egg, milk & vanilla and beat to incorporate into fluffy peanut buttery goodness.

Add flour, oats, baking soda & salt – slowly. Beat until well-mixed & smooth.

Spread mixture evenly in your greased pan. It may be a bit thick so spread carefully.

Bake for 18 to 22 minutes or until golden. Remove from oven.

Spread chocolate chips across the surface while still hot. When the chocolate has softened/melted, after a few seconds, spread evenly.

Let cool & allow chocolate to harden before cutting into bars…

Before devouring in huge bites!




Happy New Year, everyone!

I know the new year’s resolutions usually dictate getting fitter, healthier, eating fewer sweets, etc.
Which especially makes sense after the holidays…
but I feel it has been long enough since Christmas to indulge in a little 2013 treat.
And one of my mom’s coworkers demanded 3 dozen snickerdoodles! Lol.
And apparently Snickerdoodles are Stephen’s favorite cookie. Which I guess I should have known since he loves cinnamon 🙂



1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tsp vanilla
2 1/2 cups + 2 tbsp AP flour
2 tsp angel cream (or cream of tartar)
1 tsp baking soda
1/2 tsp salt

combine & roll in:
1 tbsp cinnamon
3 tbsp sugar

Preheat oven to 350F. Use center rack in oven.

Beat butter & shortening on medium until light, creamy & fluffy. Add sugar and beat thoroughly. Add eggs & vanilla and beat until all of the ingredients are incorporated and everything is still light & fluffy. Begin adding the dry ingredients and mix slooowly. Increase the speed until mixture is consistent.

Flour flying out of the bowl is the worst.

Combine extra sugar & cinnamon in a shallow bowl or on a plate. Making tablespoon sized balls of dough, gently roll them in the cinnamon-sugar to coat. Place on baking sheet.

Bake each batch for about 10 to 12 minutes. Cool on drying rack.



These cookies are especially good with a steaming cup of coffee.


Or all by themselves.


After dinner. For a nice & simple dessert.


Even for a lovely, cinnamony breakfast ; )


They’re light. And crispy. And they melt in your mouth.


They’re probably delicious dipped in a cold glass of milk (cow OR almond).


Or 10 at a time.


Or just one bite.






Peanut Butter Chocolate Chip Cookies


So I lied. I said this post wouldn’t have chocolate in it. Are you really upset about that? Didn’t think so.

Thanksgiving is over. And so is Black Friday (which I maintain is only for the insane). Which means one thing: It’s time for Christmas cookies!!!!!

I’ve been dying to find a chocolate chip cookie recipe that doesn’t use butter but still tastes as good as Tollhouse. Because everyone knows Tollhouse is the ultimate in traditional chocolate chip cookies. Your grandma’s famous chocolate chip cookie recipe? Tollhouse. Don’t let her lie. She can’t fool you. It’s right off the back of that bright yellow chocolate chip package.

Well these aren’t the Tollhouse recipe, but they are damn good. Just as good. Promise. They’re adapted from a recipe out of my mom’s old faithful Better Homes and Gardens New Cook Book. And they have a slight taste of peanut butter that isn’t overwhelming but adds that butteriness that really makes the chocolate pop.

I thought the cookbook was much older but there are some images of ladies that look like they’re hanging out in the 80s.

Couldn’t find a copyright year.

Moment of truth: These cookies are DELICIOUS. Definitely Christmas worthy.

Peanut Butter Chocolate Chip Cookies
Adapted from Better Homes and Gardens New Cook Book
(it’s pretty old)
Make 4 Dozen

2 1/2 Cups Flour
1/2 Tsp Salt
1 Tsp Baking Soda
1/2 Cup + 1 Tbsp Peanut Butter
1/2 Cup Shortening
1 Cup Brown Sugar
1/2 Cup White Sugar
2 Eggs (regular, flax, or Ener-G)
2 Tsp Vanilla
9oz (1 1/2 Cups) Chocolate Chips

Preheat the oven to 375F.

Beat peanut butter & shortening on medium high until well-creamed and fluffy. Add sugar, beating well after each to maintain the fluffy quality. Add eggs & vanilla and beat for a couple more minutes. You’re essentially whipping the mixture – adding plenty of air.

Add sugar, baking soda, and salt. And beat on low until combined. Stir in chocolate chips. I used only 9oz and trust me, there were chocolate chips falling to the bottom of the mixing bowl & a ton in each cookie.

Using a tablespoon, scoop the dough out of the bowl placing about a dozen mounds on each baking sheet.

Bake for 8 to 12 minutes. 8 minutes for soft & chewy cookies, 12 for golden & crispy cookies.

Let them cool. Or don’t. Choice is yours. I definitely don’t recommend burning your tongue though – because then the rest of the cookies won’t taste nearly as good. But who doesn’t want to eat warm cookies right out of the oven?

Now hide them away in a cookie tin or they’ll all be gone in approximately 2, possibly 3, days.


You can just dive in & stuff your face with delicious cookies. Grab a glass a milk. Or not.

Om nom nom nom nom nom nom.

Almond Lemon Drops

So HELLO again world. Sorry I’ve been MIA. I’ve been applying to graduate school programs and enjoying the holidays. My new year’s resolution was also to eat a completely vegan diet & it’s been way easier than I thought. Okay, I lied… I have not and probably never will stop eating honey. But eggs, cheese, milk, butter… all gone. Wish me luck.

I actually wrote this post prior to Christmas and never posted it!

Lately, I’ve been searching for vegan cookie recipes for Christmas. Christmas cookies have to vary, you can’t just have peanut butter, chocolate chip, and oatmeal raisin. You have to have fudge, meringues, chocolate chip (okay, yes), black walnut cookies, chocolate/peanutbutter/butterscotch chex mix (KILLER), eggnog flavored hoopla & peppermint bark shenanigans. Basically 1/2 random shit that you don’t have all the time… and some traditional things too. So trying to make them all vegan and still delicious is a chore. I did find some amazing looking recipes where the recipes were relatively simple, not requiring “flax eggs” or “Ener-G” egg replacer (of which I’m about to buy my first batch). Just plain old vegetable shortening instead of butter. If I have to make substitutes I like to make few. I hate recipes that call for a zillion substitutes at once… fake butter, fake eggs, some seaweed powder, some protein powder. Like… what? I’m just being snotty, I bet those recipes are delicious, but frankly I don’t have all those ingredients so I’m trying to stick with simple.

ANYWHO. Say hello to Lemon Drop cookies. I found some recipes for lemon drop cookies. And I found some recipes for Mexican/Italian Wedding cookies (seriously, they’re really freaking similar – who knew Mexicans & Italians shared wedding cookie recipes). I wanted a hyprid cookie. I made a list this morning of all the dry goods I’ve purchased this year (mostly from Echo Hill). I have a TON of dry goods. I’m ready for the apocalypse. Amongst the 2 column, page long, collegiate ruled notebook paper list I made were raw blanched almonds, powdered sugar, various flours, vanilla, vanilla beans, blah, blah, blah, blah, +50things.

I was determined to put almonds in my cookies. So this is the recipe. And they are pretty damn good. Next time, I would use that extra lemon juice…

Almond Lemon Drops

  • 1/2 Cup Earth Balance (or margarine, or butter)
  • 1/2 Cup Vegetable Shortening
  • 3/4 Cup Granulated Sugar
  • 1 Tsp Vanilla
  • Juice of 1 Lemon
  • Zest of 2 Lemons (you gotta figure out what do with the 2nd lemon now 🙂 you can definitely use it in the cookies, in fact they could even use it, but I’d increase the flour by a couple of tbsps)
  • 1 Cup Almond Flour (a little more than a cup of raw almonds, food processor)
  • 2 Cups AP Flour (I actually used 1 cup Whole Wheat, 1 cup AP)
  • 1 Cup Powdered Sugar

Preheat Oven to 375 F degrees.

At room temperature, beat/whisk EB & shortening together until smooth and creaaaamy. Add sugar & beat some more. Add vanilla, lemon zest & lemon juice. Beat some more. Add almond flour and stir to combine. Add flour gradually until the batter is thick enough to shape into balls in your hand. Should not be very sticky.

Line baking sheets with parchment paper. Form dough into tablespoon/golf ball sized balls and place on parchment paper at least 1.5 inches apart.

Bake for about 12 minutes on a center rack. Keep an eye on them. They won’t really brown on the top, but they may be get dark on the bottom.

Let cool before coating in powdered sugar. SO yummy. SO easy.

Double Chocolate Cookies

I wrote this post about forever ago… okay the same time that I made the Lemon Drop cookies… when was that? Just before Christmas? I never posted it because I forgot to take pictures. Well I’m posting it without the pictures! The next time I make these I will be sure to take pictures & add them to the post!

December 14, 2011 (according to my handy wordpress editing log)

What could be more different from a Lemon Drop than a super rich & chocolatey cookie? I find opposites make great pairings. I think most people feel that way? Mom wanted me to make her some cookies to take to a work meeting and I wanted to take some to Kutztown. I had already made the Lemon Drops but that was a small batch and split in half, there weren’t nearly enough to take to mom’s function. So I decided to make a Double Chocolate Cookie which is actually a triple chocolate cookie but we won’t go there.

I made a douuuuble batch of these douuuuuble chocolate cookies (aka the recipe below is for a double batch) so there would be pleeeenty to take some to Kutztown and still leave plenty for the meeting.

I also decided to scrub the oven door today. I was tired of not being able to watch my cookies bake. So I took some white vinegar & some baking powder & an old rag & some elbow grease and things got really gross. But now I can see my goddamn cookies.

Double Chocolate Cookies

  • 1 1/3 Cups Vegetable/Canola Oil
  • 1 1/3 Cups Unsweetened Applesauce (which btw I don’t get, why would you need to sweeten applesauce… apples are already sweet)
  • 1 Cup Brown Sugar
  • 1 Cup Granulated Sugar
  • 1 Cup Cocoa Powder (or 1/2 Cups each, dark & dutch)
  • 2 Tsp Vanilla
  • 2 Tsp Salt
  • 2 Cups AP Flour
  • 1 Cup Whole Wheat Flour
  • 2 Tsp Baking Soda
  • 1 Cup Dark Chocolate Chips
  • 1 Cup Ghirardelli Semi-sweet Chocolate Chips (oh dear lord, ecstasy) (also, did anyone else realize there’s a second “r” in GhiraRdelli? The more I look at it, the weirder it becomes.)

These cookies are simple. Like most cookies. Except french macarons. Which really aren’t that bad either.

Preheat oven to 325 Degrees Fahrenheit.

Combine oil, applesauce, sugar & vanilla. Add the rest of your ingredients and stir until combined. VOILÀ! Now chill the batter until it’s workable. Create balls, whatever size you like 😉 The cookies will spread so obviously don’t put them too close together. I know you’ve made cookies before, you know the drill. I DO recommend using parchment paper.

Bake for 15 – 20 minutes. Definitely let cool a bit. They’re pretty soft.

Stephen loved these cookies, which probably isn’t saying much, since he eats most anything. But the ktown boys ate them up when we went camping so I took that as a good sign.