Food Experiment

Homemade Arrowroot Cookies

Since I’ve always been a big lover of arrowroot cookies, I decided to attempt to make my own. I was very happy with how they turned out! The first batch I made contained cane sugar, canola oil and cow’s milk which made the cookies taste like boredom. I replaced the cane sugar with maple syrup, canola with coconut oil and cow’s milk for almond milk and the result was amazing and a lot closer to the store bought ones in taste!

1 1/2 cup arrowroot flour (can also be called powder or starch)
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup maple syrup
1/2 cup coconut oil
1/3 cup almond milk
1/3 cup water
1 tsp vanilla extract
1 egg

  1. Mix dry and wet ingredients separately
  2. Add your wet mix to your dry mix and combine well
  3. Using a non-stick cupcake pan, scoop exactly 1 teaspoon of batter at the bottom of each cupcake holes then spread the batter around to make sure that the batter spreads evenly
  4. Bake at 350°F for 5 minutes then, with a toothpick, flip each cookie and bake another 5 minutes
  5. Let cool on a rack completely before devouring

Adding more than 1 teaspoon of batter will make a soft-baked cookie which wasn’t bad but I wanted a crispy cookie which is why I made them thin.

Arrowroot Cookies

Arrowroot Cookies

Categories: Almond Milk, Baking, Coconut Oil, Cookies, Food, Food Experiment, Maple Syrup, My Photography, Recipes, Whole Wheat Flour | Leave a comment

Peanut Butter Banana Cookies

My SO brought home a pile of very ripe bananas on Friday for me to bake with. After the weekend plans slowed down on Sunday, I made my favourite banana chocolate cookies and then my SO requested I add peanut butter to the recipe which I thought was a great idea so I did it! The result was fantastic. I made 3 dozens of each and froze a bunch. Well, honestly only the banana-choco ones made it to the freezer, by the time the peanut butter ones were cooled enough to package, there were 7 left…out of the 3 dozens I had just made. So apparently they are THAT good!


  • 2 1/4 cups of whole wheat flour (you can use all-purposed, my stomach just prefers whole wheat and I get the same texture)
  • 2 tbsp of baking powder
  • 1/2 tsp of salt
  • 1/4 tsp of baking soda
  • 1 cup of sugar
  • 1/4 cup of butter
  • 1/4 cup + 1 tbsp of peanut butter (I use natural PB)
  • 2 large eggs
  • 1 tsp of vanilla (I used Almond Rum this time)
  • 3/4 cup of semi sweet chocolate chips (you can leave the choco out – I made a batch without and a batch with)
  • 1 cup of ripe bananas (roughly 2 bananas)
  • Crushed peanuts to decorate the top of the cookies
  1. Mix flour, baking powder, salt and baking soda into a large bowl. Set aside.
  2. Mix sugar, butter, eggs and vanilla (or flavoured rum!) into a small bowl.
  3. Combine the wet to dry ingredients. Mash the bananas and add to the mixture.
  4. Mix together. Add the chocolate chips and mix until well blended.
  5. Place 1 tbsp of mix on parchment paper, sprinkle crushed peanuts and bake at 350°F for 10-12 minutes.
Peanut Butter Banana Cookies (some with chocolate)

Peanut Butter Banana Cookies (some with chocolate)

Categories: Baking, Banana, Butter, Chocolate, Cookies, Food, Food Experiment, Granulated Sugar, My Photography, Peanut Butter, Recipes, Whole Wheat Flour | 5 Comments

Create a free website or blog at