Tag Archives: Cookies

Recipe: Browned Butter Oatmeal Chocolate Chunk Coconut Cookies

Finally a baking post and some quick updates from me!

No I have not been lazy and simply eating out. I missed bake of the week last week as I was down with a nasty cold which left me sneezing profusely and a runny nose that refused to stop for 4 days consecutively so I was not about to go near the oven and spread my friendly germs around.

Apart from that, I’ve cut my hair! Like really short… first time since I was 10 when it is at a length which cannot be tied. I was forced to cut it because of the massive amounts of hair I have been dropping every single day due to the sickness and the side effects of all the meds Ive been taking so goodbye to my long straight hair and hello to my new short bob! New hair for new beginnings. I actually do love my new hair. Feels so light and refreshing and dries so quickly after washing. It was funny how I was trying to grab hold of my hair after shower to squeeze it dry but there was nothing to grab hold of.

So that’s all from me…

And back to my bake of the week!

I decided on an oatmeal cookie this time simply because I missed oatmeal. I picked up the oatmeal habit back in Adelaide where cold mornings were made a whole lot more comforting with a bowl of warm oatmeal with a dash of cinnamon and some baked apples. And the container of quick oats sitting on my kitchen table was just too convenient. Furthermore, ever since I tried the ‘browned butter’ concept for my Browned-Butter Chocolate Chip Brownies with Cream Cheese Filling, I really wanted to use it again and so this recipe was born- Browned Butter Oatmeal Cookies! Throw in some dark chocolate chunks and coconut bits for the added crunch, this cookie is destined for great things.

I would advice using an ice-cream scoop if you want bigger cookies but I used my tablespoon measuring spoon because I liked the cute little rounded shape it gave. Sorry for the lopsided one on the far right. If your cookies are the same size as mine, this recipe will probably yield 16- a number just nice for the family. Double the recipe if you want to give them to friends as well.

Recipe: Chocolate Chip Meringue Cookies

Everybody loves meringue as dessert because of the common belief that it is low calorie and gluten-free. That may have some truth in it since no flour is used but the amount of sugar (1/4 cup : 1 egg white) in the recipe is enough to send you into a diabetic coma. So I dont quite agree with the low calorie part.

BUT low calorie or not, I have always been fascinated with meringue. From the baking process of beating the egg whites into soft peaks and adding sugar till stiff peaks are formed, right to opening the oven when the timer goes off and enjoying the final product as you bite through that crisp dry exterior into a fudgy and extremely sweet inside. Yes I love meringues very much.

Earlier last year, using plain vanilla flavoured meringue, I made Eton Mess with a friend and I loved how the crisp meringue complemented the softness and creaminess of the whipped cream. This time, I wanted to try making a cookie with the same meringue concept but with chocolate chips instead!

And I soon learnt that making meringue in Adelaide and Singapore is very different. The humidity of the weather plays an extremely huge factor in the time the meringue takes to dry. I took it for granted in Adelaide and could easily leave meringue sitting out in the open to cool for a couple of hours before coming back to it. This time, after 10 min tops, the meringue started getting all sticky. In addition, I had to put the meringue back into the oven to dry at 110C for an extra hour because the concept of leaving the oven door open after baking for the meringues to dry, simply does not work in a high humidity country.

With that said, I enjoyed folding the cocoa power and chocolate chips into the beaten eggs whites and watching the marbled swirly effect in the bowl.. I went a little crazy with Instagram trying to capture the lovely brown and white hue.

Recipe: Coconut Macaroons

This is one of the easiest and fastest to make recipes requiring only 4 ingredients and 10 min prep time + 15 min baking time so everything plus washing up takes less than an hour! Best part is that it is a crowd favourite and in such bite sized pieces, it’s a convenient party food that I usually make :) And this is my most revised recipe with a tinge of pandan flavouring.

Recipe: Gluten Free and Vegan Flourless Double Chocolate Cookies

So little MP has been looking forward to my return only because he misses my baking. I feel so loved. LOL! He has been pestering me almost every day ‘Jie Jie..when are you going to start baking?’ But he stopped asking after mum told him that I was still sick. However because he has been studying tirelessly for his PSLE papers, I thought it would be time to reward him esp since his ‘favourite’ Chinese paper is tmr :) My first attempt in three months..gosh I really missed baking :D:D:D


  • 1 tbsp ground flax seeds + 3 tbsp cold water OR 1 egg if you dont need it to be vegan
  • 1/2 cup dried shredded coconut
  • 1/2 cup brown sugar
  • 1/4 cup cocoa powder
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup almond butter/peanut butter
  • 1/4 cup Almond milk or coconut milk or soy milk (use less if you want chunkier cookies!)
  • 1 tsp vanilla extract
  • 1/2 cup semi sweet chocolate chips


  1. Preheat oven to 190C and line a baking sheet with parchment or a non-stick mat.
  2. In a small bowl, mix together the ground flax and water. Set aside.
  3. In a large bowl, whisk together the dry ingredients (coconut, brown sugar, cocoa powder, baking powder, baking soda, salt).
  4. In a medium sized bowl, mix together the wet ingredients (flax egg, almond butter, almond milk, vanilla).
  5. Add wet to dry and mix well until combined. Fold in the chocolate chips
  6. Spoon the dough onto the baking sheet, leaving about 2 inches apart as they spread out a lot.
  7. Bake for 10-12 minutes at 190C. Cool on baking sheet for about 10 minutes. Makes about 12-14 cookies depending on how large you make them.


  • Scoop out the batter with a spoon but dont flatten it, leave it in a ball as it will flatten by itself during the baking process
  • Let the cookies sit for a couple of hours first (if you can resist) so it will become crisp on the outside and gooey in the middle! :)

And that’s my very satisfied little boy :) Dont worry mum didnt let him finish the whole plate or he wouldnt be able to sit for his last two papers! Hee

Recipe: ‘Butter’ Cookies with a hidden Date

I dont like it when Woolies or Coles have a sale..because I just end up buying everything :( :( :( And having to lug it either all the way home via 99C which isnt half bad or dragging it down Rundle Mall which can get pretty long if you are carrying 3 big bags! Sales also mean I buy in bulk hoping it can last/store for the future but food in my fridge and cupboard doesnt stay long because if it’s there, I’ll finish it. Rahhhh! But anyway both supermarkets have been having pretty awesome sales lately, everything is 1/2 price if not discounted! So I had a swell time on both Saturday and yesterday and a not so swell time on the way home. Hee but I had a very good day today because Megan was just amazing and I came home to brand new baking gloves from my dear Mable :) :) :) Love you 2!


  • 2 1/2 cups almond flour/ 2 cups spelt flour and 1/2 cup oats
  • 4 dates, pitted, quartered and rolled into a ball
  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon sea salt


  1. Preheat your oven to 180C and line a cookie sheet with parchment paper. Set side.
  2. In a small bowl, whisk flour, sugar, and salt until combined.
  3. In a larger bowl, combine coconut oil, egg and vanilla extract. Add dry to wet and mix until incorporated.
  4. Separate dough into 2 balls, cover with parchment paper, and place in the freezer for 20 minutes. (which I forgot to do)
  5. Once complete, spoon 2 tbsp of dough in your hand and flatten, then place 1 date ball in the middle and fold the dough over top. Roll the dough in between your hands to make a ball [make sure you can’t see the date!], then press down to make a bit flatter. Place on the prepared cookie sheet and continue with the remaining dough.
  6. Bake for 10-12 minutes or until golden.
  7. Remove from oven and let cool.

Makes 18 cookies