JoyFoodSunshine

Corn Salsa

Laura — Sun, 27 Apr 2025 09:22:00 +0000

This corn salsa recipe is a light, flavorful, sweet & salty dip that’s a perfect appetizer for taco nights. Plus, it’s easy to make in 10 minutes!

There’s nothing I love more than fresh summer corn! And if you’re looking for a delicious way to enjoy it – you need to make this sweet corn salsa recipe (also try Mexican corn salad).

It’s healthy and fresh and so easy to make (also try black bean corn salsa, homemade salsa & pineapple salsa)!

In this corn salsa recipe, corn and garlic are toasted until fragrant. Then, they’re cooled and mixed with tomatoes & onions are tossed with a simple lime dressing for an absolute flavor explosion that will keep you coming back for more.

Serve it as an appetizer or even as a topping to your favorite tacos – like ground beef tacos or crockpot chicken tacos.

Corn Salsa Recipe: Ingredients & Substitutions

Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
Minced garlic. if desired you can add ½ teaspoon garlic powder to the dressing instead of using minced garlic.
Salted butter. olive oil is a great substitute.
Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
Red onion. white or yellow onion both work well too.
Olive oil. avocado oil is a good substitute.
Lime juice. Fresh or bottled are both great choices.
Honey. you can use sugar in place of honey.

How to Make Corn Salsa

Let’s walk through how to make corn salsa together step-by-step. Be sure to watch the video for further guidance.

I prefer to toast the corn and garlic in butter for a delicious depth of flavor, but you can skip that step if you prefer!

Begin by melting butter in a skillet.

Then, add the corn and garlic and cook 3-5 minutes on high heat, until corn is just begins to lightly brown.

Set aside in a large mixing bowl to cool, stirring occasionally. (this is optional, you can also just use corn that was cooked and cut off the cob, I like the toasted flavor).

In a small bowl whisk together olive oil, lime juice, and honey.

Then, combine the cooled corn, tomatoes, onion, cilantro, cumin, sea salt, and pepper in a large bowl and stir to combine.

Next, pour the lime juice mixture over the corn mixture and stir to combine.

Cover and chill the corn salsa for at least 1 hour in the refrigerator.

Serve

After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve with your favorite chips.

We love serving this corn salsa recipe with our favorite Mexican recipes. Some suggestions include:

Serve it as an appetizer or topping for ground beef tacos, chicken tacos, etc.
Serve it with chicken enchiladas!
Use it as a condiment on taco bowls or Mexican casserole.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this recipe.

Corn Salsa Recipe FAQS

Can I halve or double this recipe?

Absolutely, it’s easily scalable to your preferences!

What corn is best to use for corn salsa?

I suggest a sweet yellow or white corn. Or sweet corn on the cob that has been cooked and cut off the cob. Frozen corn works great.

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

Corn Salsa

This corn salsa recipe is a light, flavorful, sweet & salty dip that's a perfect appetizer for taco nights. Plus, it's easy to make in 10 minutes!

Course Appetizer, dip

Cuisine Mexican

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5

Cook Time 10

Chilling 1

Total Time 1 15

Servings Servings

Calories 94kcal

Author Laura

Cost $4

Equipment

Ingredients

3 cups sweet corn (16 ounces)
1 Tablespoon minced garlic
1 Tablespoon salted butter
1 tomato (finely diced, 1 cup)
½ cup red onion (finely diced)
½ cup fresh cilantro (finely chopped)
1 ½ teaspoons cumin
½ teaspoon sea salt (or more to taste)
¼ teaspoon pepper
2 Tablespoons olive oil
3 Tablespoons lime juice
2 teaspoons honey

US Customary – Metric

Instructions

In a nonstick skillet, melt butter. Add corn and garlic and cook 3-5 minutes on high heat, until corn is just begins to lightly brown. Set aside in a large mixing bowl to cool, stirring occasionally. (this is optional, you can also just use corn that was cooked and cut off the cobb, I like the toasted flavor).
In a small bowl whisk together olive oil, lime juice, and honey.
In a large bowl combine cooled corn, tomatoes, onion, cilantro, cumin, sea salt, and pepper and stir to combine.
Pour the lime juice mixture over the contents of the bowl and stir to combine.
Cover and chill for at least 1 hour in the refrigerator.
After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve with your favorite chips.

Video

Notes

Ingredient Substitution Notes

Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
Minced garlic. if desired you can add ½ teaspoon garlic powder to the dressing instead of using minced garlic.
Salted butter. olive oil is a great substitute.
Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
Red onion. white or yellow onion both work well too.
Olive oil. avocado oil is a good substitute.
Lime juice. Fresh or bottled are both great choices.
Honey. you can use sugar in place of honey.

Store

Store in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this recipe.

Nutrition

Try these recipes

Black Bean & Corn Salsa

Easy Homemade Salsa Recipe

Pineapple Salsa

Fruit Salsa & Cinnamon Chips

Easy Guacamole Recipe (5 Minutes)

Cowboy Caviar

Taco Bowls

Laura — Wed, 23 Apr 2025 08:47:00 +0000

Taco bowls are like a deconstructed taco served over rice! They are easy to make & a delicious way to enjoy taco night leftovers!

I cook a taco-themed meal once a week, and when I want to change things up from traditional tacos, I make this recipe for taco bowls.

In this recipe, rice (like Mexican rice or cilantro rice) is topped with your favorite taco fixings (guacamole, salsa, etc.) for a hearty and easy meal ready in minutes.

This is also a great recipe to simply use leftovers from taco night, just like this Mexican casserole, making it even easier to prepare!

Taco Bowls: Ingredients & Substitutions

Ground Beef Taco Meat. If you prefer, you can use ground chicken or turkey. Or crockpot chicken tacos or sweet potato tacos for a vegetarian version.
Refried beans. I use an organic, canned variety, but these refried black beans are also delicious.
Toasted corn. You can opt to just heat the corn and not toast it in butter, if you prefer.
Rice. choose your favorite – white rice, cilantro lime rice, Mexican rice, brown rice, etc.
Taco Seasoning. I suggest using homemade taco seasoning.

How to Make Taco Bowls

Lets’ walk through this recipe for taco bowls, and don’t forget to watch the video for further guidance.

There is a caveat to every step – if you are using leftovers you can skip the cooking and go straight to assembling the bowls!

Cook the Taco Meat

Begin by combining the ground beef, onion and minced garlic in a non-stick fry pan or cast-iron skillet.

Then, cover and and cook over medium-high heat until the meat begins to brown and is no longer pink in the center, stirring often.

Once the ground beef begins to brown, add taco seasoning and stir until it’s evenly distributed.

Then, add the lime juice and stir to combine.

Cook, uncovered, until the mixture is browned, stirring occasionally, then cover it and set the meat aside to keep it warm while you prep the rest of the taco bowl ingredients.

Cook the Corn

You can just use fresh corn on the cob that has already been cooked. However, cooking the corn in salted butter with a little bit of salt makes it so delicious.

So, cook corn with 1 Tablespoon butter over medium-high heat until lightly browned.

Once browned, sprinkle with sea salt. Then set aside.

Make the Refried Beans

Heat refried beans with water and taco seasoning until warmed through, stirring occasionally.

Assemble the Taco Bowls

Once all the components are prepped, layer the ingredients in 4 to 6 bowls, starting with rice on the bottom.

Then add refried beans, taco meat and toasted corn.

Then, add your desired toppings such as cheese (which I recommend putting on top of the warm ingredients to melt them slightly).

Topping Suggestions

Make sure topping ingredients are lukewarm/room temperature. If they’re all very cold, they will make the bowls too cold.

Guacamole
Salsa (tomato salsa, black bean & corn salsa, pineapple salsa, corn salsa, etc).
Sour Cream
Iceberg Lettuce
Fresh Cilantro

Serve

Then, serve the bowls warm with the aforementioned toppings. We love a garnish of fresh cilantro to bring out the fresh, vibrant flavors in this taco bowls recipe!

Store

Store leftover taco bowl ingredients separately. Or, you can prep taco bowls for the week by assembling the bowls in glass containers with lids!

Taco Bowls Recipe FAQS

Can I double this recipe?

Yes, you can scale the recipe for the number of people you are serving.

Do I have to use ground beef?

No, ground turkey or ground chicken are great substitutes (you will need to add olive oil to cook those leaner meats). Or you can use crock pot chicken tacos or make them vegetarian with black bean and sweet potato tacos.

Taco Bowls

Taco bowls are like a deconstructed taco served over rice! They are easy to make & a delicious way to enjoy taco night leftovers!

Course Main Course

Cuisine Mexican

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 368kcal

Author Laura

Cost $8

Equipment

Ingredients

Ground Beef Taco Meat

1 pound ground beef
½ onion diced
1 Tablespoon minced garlic
2 Tablespoons taco seasoning
1 Tablespoon lime juice

Refried Beans

15 ounces refried beans
1 Tablespoon water
1 teaspoon taco seasoning

Toasted Corn

1 ½ cup corn
1 Tablespoon salted butter
¼ teaspoon sea salt

Rice

2 cups cooked rice

Additional Toppings

Shredded Cheese
Guacamole
Salsa
Sour Cream
Iceberg lettuce
Fresh Cilantro

US Customary – Metric

Instructions

Cook the Taco Meat

Combine ground beef, onion and minced garlic in a non-stick fry pan or cast-iron skillet.
Cover and cook over medium-high heat until the meat begins to brown and is no longer pink in the center, stirring often.
Once the ground beef begins to brown, add taco seasoning and stir until it’s evenly distributed.
Add the lime juice and stir to combine.
Cook, uncovered, until the mixture is browned, stirring occasionally.

Cook the Corn

Cook corn with 1 Tablespoon butter over medium-high heat until lightly browned.
Once browned, sprinkle with sea salt then set aside to use on the taco bowls.

Make the Refried Beans

Heat refried beans with water and taco seasoning until warmed through, stirring occasionally.

Assemble the Taco Bowls

Layer the ingredients in 4 to 6 bowls, starting with rice on the bottom. Then add refried beans, taco meat and toasted corn. Then, add your desired toppings such as cheese (which I recommend putting on top of the warm ingredients so it will melt slightly), sour cream, guacamole, salsa, fresh cilantro, etc.
Serve warm!

Video

Notes

Ingredient Substitution Notes

Ground Beef Taco Meat. If you prefer, you can use ground chicken or turkey. Or crockpot chicken tacos or sweet potato tacos for a vegetarian version.
Refried beans. I use an organic, canned variety, but these refried black beans are also delicious.
Toasted corn. You can opt to just heat the corn and not toast it in butter, if you prefer.
Rice. choose your favorite – white rice, cilantro lime rice, Mexican rice, brown rice, etc.
Taco Seasoning. I suggest using homemade taco seasoning.

Topping Suggestions

Make sure topping ingredients are lukewarm/room temperature. If they’re all very cold, they might make the bowls too cold.

Guacamole
Salsa (tomato salsa, black bean & corn salsa, etc).
Sour Cream
Iceberg Lettuce
Fresh Cilantro

Nutrition

Try these recipes

Cilantro Lime Rice

Ground Beef Tacos

Easy Guacamole Recipe (5 Minutes)

Crock Pot Chicken Tacos (Mexican Chicken)

Easy Mexican Rice

Black Bean Sweet Potato Tacos

Lemon Poppy Seed Muffins

Laura — Fri, 18 Apr 2025 09:08:00 +0000

These lemon poppy seed muffins are moist & perfectly sweet with a bold & bright lemon flavor. Top them with a delicious lemon glaze for a delicious breakfast treat!

It’s hard to pick a favorite muffin, but these lemon poppy seed muffins are definitely in my top 3!

They are moist with a rich lemon flavor and poppy seeds in every bite. Plus, they’re easy to make in under 30 minutes!

I love dipping them in homemade lemon glaze, although they taste amazing without it as well!

Lemon Poppy Seed Muffins: Ingredients & Substitutions

All-purpose flour. To make them gluten-free, use all-purpose gluten-free flour.
Salted butter. Unsalted butter works well too.
Granulated sugar. use regular white granulated sugar or organic cane sugar.
Sour cream. I suggest using full-fat ingredients for the best texture and flavor, you can use full-fat Greek yogurt in place of sour cream.
Whole milk. half and half, heavy cream or 2% milk are good substitutes.
Canola oil. you can replace the canola oil with an extra 2 tablespoons of melted butter, however it will change the texture slightly.
Pure lemon juice. Use freshly squeezed lemon juice or organic lemon juice found in most juice aisles.

How to Make Lemon Poppy Seed Muffins

Let’s walk through how to make lemon poppy seed muffins, and don’t forget to watch the video for further guidance!

Begin by lining 3 muffin tins with 6 liners each (spacing out the muffins), lightly grease the liners with cooking spray

Then, combine the flour, baking soda, baking powder, and sea salt in a medium bowl and set it aside.

Next, whisk the melted butter, sour cream, eggs, milk, canola oil, lemon juice and vanilla together in a large bowl.

Once the wet ingredients are smooth, whisk in the sugar until dissolved.

Then, whisk the dry ingredient mixture into the wet ingredients until smooth.

Gently fold the poppy seeds into the batter.

Next, pour about ⅓ cup of batter into each well of the prepared muffin tin.

You can line the wells with muffin liners if you’d like, but I usually just butter & flour or grease the pan and do not use liners.

Then, bake the lemon poppy seed muffins for 12-14 minutes, or until they are just barely set and a cake tester inserted in the center comes out clean or with a few wet crumbs.

Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Make the Glaze

While the lemon poppy seed muffins are cooling, make the glaze.

Begin by whisking the lemon juice and vanilla together in a medium bowl.

Then add the powdered sugar and stir or whisk until smooth.

Dip the tops of the cooled muffins into the glaze, then let them sit at room temperature to harden (or in the refrigerator to speed up the process).

Serve

Serve lemon poppy seed muffins at room temperature or slightly chilled. I love serving it as a part of a complete breakfast or brunch with dishes like this egg casserole, quiche and fruit salad.

Store/Freeze

Store leftover lemon poppy seed muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months.

Thaw slowly at room temperature before serving.

Lemon Poppy Seed Muffins Recipe FAQS

Why do people put poppy seeds in muffins?

For flavor and texture. They add a slightly nutty flavor and a delicious little crunch.

Can I double this recipe?

Yes, you can double or halve the recipe as desired.

Can kids eat lemon poppy seed muffins?

Yes, these muffins are safe for kdis to eat.

Can I eat lemon poppy seed muffins while pregnant?

As always, I suggest consulting your doctor if you have any questions about safety during pregnancy. That being said, research suggests it is completely save to have the occasional poppy seed muffin or two while you are pregnant.

Lemon Poppy Seed Muffins Recipe

These lemon poppy seed muffins are moist & perfectly sweet with a bold & bright lemon flavor. Top them with a delicious lemon glaze for a delicious breakfast treat!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 12

Cooling 15

Total Time 30

Servings Muffins

Calories 208kcal

Author Laura

Cost $5

Equipment

Ingredients

½ cup salted butter (melted)
½ cup sour cream
2 eggs
¾ cup whole milk
2 Tablespoons canola oil
¼ cup lemon juice
2 teaspoons pure vanilla extract
1 cup granulated sugar
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
3 Tablespoons poppy seeds

Lemon Glaze

1 Tablespoon lemon juice
½ teaspoon vanilla extract
1 cup powdered sugar

US Customary – Metric

Instructions

Make the Lemon Poppy Seed Muffins

Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
Line 3 muffin tins with 6 liners each (spacing out the muffins), lightly grease the liners with cooking spray
In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside
In a large bowl, whisk together melted butter, sour cream, eggs, milk, canola oil, lemon juice and vanilla.
Whisk in sugar.
Then, whisk the dry ingredient mixture into the wet ingredients until smooth.
Add poppy seeds and stir until evenly distributed.
Pour ⅓ cup batter into each well of the prepared muffin tin
Bake 12-14 minutes until just barely set and a cake tester inserted in the center comes out clean or with a few wet crumbs –

Make the Glaze

In a medium bowl, combine lemon juice and vanilla.
Then add the powdered sugar and stir or whisk until smooth.

Assemble & Serve

Dip the tops into the glaze, then let sit at room temperature or in the refrigerator until hardened.

Video

Notes

*Nutrition information calculated for muffins and glaze.

Ingredient Substitution Notes

Here are some possible substitutions for the ingredients in this recipe:

All-purpose flour. all-purpose gluten-free baking flour.
Salted butter. Unsalted butter.
Granulated sugar. organic cane sugar.
Sour cream. full-fat Greek yogurt.
Whole milk. half and half, heavy cream or 2% milk.
Canola oil. you can replace the canola oil with an extra 2 tablespoons of melted butter, however it will change the texture slightly.
Pure lemon juice. Use freshly squeezed lemon juice or organic lemon juice found in most juice aisles.

Store/Freeze

Store leftover lemon poppy seed muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months.

Thaw slowly at room temperature before serving.

Nutrition

try these recipes

Lemon Glaze (Lemon Icing)

Lemon Poppy Seed Cake

Lemon Cookies

Lemon Poppy Seed Bread

Lemon Cupcakes

Poppy Seed Cake

Blueberry French Toast Casserole

Laura — Mon, 14 Apr 2025 09:43:00 +0000

In this blueberry french toast casserole recipe, bread is soaked in a vanilla-infused egg mixture, topped with a buttery streusel topping and loaded with fresh blueberries!

This blueberry french toast casserole is an irresistibly delicious, make-ahead breakfast perfect for special mornings.

Buttery brioche bread is soaked in a sweet custard, topped with a crumb topping and packed to the gills with blueberries so there’s some in every bite.

This moist, flavorful blueberry french toast casserole is a great dish to serve for a special breakfast or brunch.

Blueberry French Toast Casserole: Ingredients & Substitutions

Brioche bread. I love the buttery brioche in this recipe, but you can use your favorite bread, like French bread, cinnamon swirl bread, or sourdough.
Whole Milk. 2% milk or half and half are good substitutes.
Heavy cream. I really don’t recommend substitutions for this, my only recommendation is half and half.
Light Brown sugar. dark brown sugar works well too, it just imparts a bolder molasses taste.
Granulated sugar. organic cane sugar or white sugar both work well.
Salted butter. unsalted butter is a good substitute.
All-purpose flour. use unbleached, all-purpose flour for the best results.
Blueberries. I suggest using fresh blueberries. However, you can use frozen. Just thaw them in a colander to drain off excess water before mixing them into the casserole.

How to Make Blueberry French Toast Casserole

Let’s discuss how to make blueberry french toast casserole, and be sure to watch the video for further guidance.

Begin by lightly greasing a 9×14 inch baking dish (preferably one with a lid), set aside.

Then, spread the bread cubes evenly in the prepared baking dish.

Next, mix in the blueberries by hand or with a spatula.

Then, whisk the eggs, cinnamon, white and brown sugar, vanilla and sea salt together in a large bowl.

Once combined, whisk in the milk and heavy cream.

Then, pour the mixture over bread pieces in the prepared baking dish. Let it sit for a minute or two, then gently press the bread into the wet mixture until it’s all submerged.

Cover the baking dish with plastic wrap and secure the lid. Store the prepared blueberry french toast casserole in the refrigerator for several hours or overnight (preferred).

Make the Crumb Topping

Next, make the crumb topping by combining the butter, brown sugar, flour, cinnamon and sea salt to a medium bowl. Use a fork, pastry cutter or your hands and mix the ingredients until the mixture resembles coarse crumbs.

Cover and store in the refrigerator overnight.

Assemble & Bake

When you’re ready to bake, preheat the oven to 350 degrees F.

Remove the French toast and crumb topping mixture from the refrigerator and evenly sprinkle the topping over the casserole.

Bake in the preheated oven for 45-50 minutes, or until the French toast is set and the top is lightly golden brown.

Serve

Let the blueberry french toast casserole cool slightly and then serve it warm with a dollop of butter (or cinnamon honey butter) and a drizzle of maple syrup.

We also love whipping up a batch of homemade whipped cream to serve on top!

Pair it with your favorite breakfast recipes, especially egg casserole, for a delicious breakfast!

Store/Freeze

Store any leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 1 month. Reheat in the microwave or oven on warm.

Blueberry French Toast Casserole Recipe FAQS

How do you keep French toast casserole from getting soggy?

Make sure to bake fully and do not make any substitutions in this recipe for a perfectly moist, but not soggy, casserole.

What type of bread is best for French toast casserole?

In this recipe I suggest using brioche bread. You can also use french bread, sourdough, or cinnamon swirl bread.

Can I use frozen blueberries?

Yes, you just need to thaw them first in a colander to drain off excess liquid. You might also want to toss them in 1-2 Tablespoons of flour before adding them to the bread cubes in the baking dish.

Blueberry French Toast Casserole

In this blueberry french toast casserole recipe, bread is soaked in a vanilla-infused egg mixture, topped with a buttery streusel topping and loaded with fresh blueberries!

Course Breakfast, brunch

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 45

Resting 12

Total Time 12

Servings Servings

Calories 240kcal

Author Laura

Cost $7

Equipment

Ingredients

16 ounces brioche bread (one loaf, cut into ½” cubes)
8 large eggs
1 teaspoon ground cinnamon
½ cup brown sugar
¼ cup granulated sugar
1 Tablespoon vanilla extract
¼ teaspoon sea salt
1 ½ cups whole milk
1 cup heavy cream
12 ounces blueberries (about 2 cups)

Streusel Topping:

½ cup butter (softened)
½ cup brown sugar
½ cup all-purpose flour
1 teaspoon cinnamon
¼ teaspoon sea salt

US Customary – Metric

Instructions

Make the French Toast Mixture

Lightly grease a 9×13 inch baking dish (preferably one with a lid), set aside.
Spread bread cubes evenly in the prepared baking dish, then mix in the blueberries by hand.
In a large bowl, whisk together eggs, cinnamon, white and brown sugar, vanilla and sea salt.
Then, whisk in milk and heavy cream.
Pour mixture over bread pieces in the prepared baking dish. Let it sit for a minute or two, then gently press the bread into the wet mixture until it’s all submerged.
Cover tightly with plastic wrap and store in the refrigerator for several hours or overnight.

Make the Crumb Topping

Add butter, brown sugar, flour, cinnamon and sea salt to a medium bowl. Use a fork, pastry cutter or your hands and cut in the ingredients to combine until the mixture resembles coarse crumbs.
Cover and store in the refrigerator overnight.

Assemble & Bake

When you’re ready to bake, preheat the oven to 350 degrees F.
Remove the French toast and crumb topping mixture from the refrigerator and evenly sprinkle streusel over the top.
Bake for 45-50 minutes, or until the French toast is set and the top is lightly golden brown.
Serve warm with butter and maple syrup.

Video

Notes

Ingredient Substitution Notes

Brioche bread. I love the buttery brioche in this recipe, but you can use your favorite bread, like French bread, cinnamon swirl bread, or sourdough.
Whole Milk. 2% milk or half and half are good substitutes.
Heavy cream. I really don’t recommend substitutions for this, my only recommendation is half and half.
Light Brown sugar. dark brown sugar works well too, it just imparts a bolder molasses taste.
Granulated sugar. organic cane sugar or white sugar both work well.
Salted butter. unsalted butter is a good substitute.
All-purpose flour. use unbleached, all-purpose flour for the best results.
Blueberries. I suggest using fresh blueberries. However, you can use frozen. Just thaw them in a colander to drain off excess water before mixing them into the casserole.

Store/Freeze

Store any leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 1 month. Reheat in the microwave or oven on warm.

Nutrition

try these recipes

Overnight French Toast Casserole

Cinnamon Swirl Bread

Best French Toast Recipe

Best Cinnamon Rolls Recipe (Better than Cinnabon)

Pumpkin French Toast

Homemade French Bread Recipe

Dairy Free Chocolate Chip Cookies

Laura — Fri, 11 Apr 2025 09:36:00 +0000

Dairy free chocolate chip cookies are made with coconut oil instead of butter. They have crispy edges and gooey centers and chocolate chips in every bite.

Over the years many people have asked me to create a dairy-free version of my famous chocolate chip cookie recipe, so here it is! The most delicious dairy free chocolate chip cookies ever!

It’s easy to make a few simple adjustments and bake amazing dairy-free cookies. In this recipe, coconut oil is used in place of butter.

Then, choose your favorite dairy-free chocolate chips – you’ll be surprised at how many semisweet baking chips are naturally made without milk! And that’s it!

Are eggs dairy?

I want to start by answering a common question, “Are eggs a dairy?” the answer is no!

It is a common misconception that eggs are considered part of the “dairy” food group. They are laid by birds, and are not made of milk products or from the mammary glands of animals and do not contain lactose.

So, these dairy-free chocolate chip cookies do contain eggs. If you’re looking for cookies without eggs, try these vegan chocolate chip cookies or eggless chocolate chip cookies.

Dairy Free Chocolate Chip Cookies: Ingredients & Substitutions

Coconut oil. vegan butter sticks (like Earth’s Balance) is a good substitute.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. for a stronger molasses taste, use dark brown sugar.
All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Egg. You can substitute 3 Tablespoons coconut milk for the egg.

Dairy-Free Chocolate Chips

There are so many great dairy-free chocolate chips on the market. Most semi-sweet chocolate or dark chocolate is naturally dairy-free because it’s made with cocoa butter and not milk. Here are some of my favorite options:

So many companies make dairy-free baking chips, including Whole Foods 365 organic semisweet chocolate chips, Simple Truth Organic semisweet chocolate chips, Trader Joe’s semisweet chocolate chips, Kirkland chips, etc.
Enjoy Life Foods
Equal Exchange chocolate chips
Hu Kitchen chocolate chips
Lily’s chocolate chips, and more.

How to Make Dairy Free Chocolate Chip Cookies

As always, we’ll walk through how to make this recipe step-by-step, and be sure to watch the video for additional guidance.

Begin by beating the coconut oil, granulated sugar and brown sugar in a large bowl until smooth. You can either use a standing mixer with the paddle attachement, a large bowl and a handled mixer, or beat by hand.

Then, add the egg and vanilla and beat until smooth.

Next, add the flour, baking soda, baking powder and salt and beat until combined.

Then, stir in the chocolate chips until evenly distributed throughout the dough.

At this point you can chill the dough for 15 minutes and up to overnight if you prefer. However, this is not required and the cookies bake well without chilling.

Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.

Then, bake the dairy free chocolate chip cookies in the preheated oven for 8-10 minutes, or until the cookies are just barely set and beginning to turn light golden brown around the edges.

Let the cookies cool on the baking sheet for 5-10 minutes before transferring to cool completely on a wire cooling rack to cool completely.

Serve

Serve these coconut oil chocolate chip cookies plain, or put some dairy-free vanilla ice cream in between two cookies to make dairy-free cookie sandwiches!

These make a great addition to a cookie tray or dessert table.

Store

Once cooled, store dairy-free chocolate chip cookies cookies in an airtight container at room temperature for 3-5 days.

Freeze

I suggest freezing the dough by rolling it into balls and freezing in an airtight container. Thaw to room temperature before baking.

You can also freeze baked cookies in an airtight contianer for up to 1 month.

Dairy Free Chocolate Chip Cookies Recipe FAQS

What is a dairy free butter substitute for chocolate chip cookies?

I tested many, and coconut oil was the best by far. Vegan butter is also a good choice.

Are eggs dairy?

No, eggs are not dairy. Eggs are laid by birds, and are not made of milk products or from the mammary glands of animals and do not contain lactose.

Can I double the recipe?

Yes, you can double the ingredients and make 32 cookies.

Dairy-Free Chocolate Chip Cookies

Dairy free chocolate chip cookies are made with coconut oil instead of butter. They have crispy edges and gooey centers and chocolate chips in every bite.

Course cookies, Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Cook Time 10

Cooling 10

Total Time 30

Servings cookies

Calories 211kcal

Author Laura

Cost $5

Equipment

Ingredients

½ cup coconut oil (softened, or vegan butter)
½ cup white sugar
½ cup brown sugar
1 teaspoon pure vanilla extract
1 egg
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon fine sea salt
1 cup dairy-free chocolate chips

US Customary – Metric

Instructions

Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats, set aside.
Beat the the coconut oil, white sugar and brown sugar together until smooth. You can do this in a standing mixer, with a handheld mixer, or by hand.
Then, add the egg and vanilla and beat until smooth.
Add flour, baking soda, baking powder and salt and stir or beat until combined.
Stir in chocolate chips until evenly distributed throughout the dough.
(Optional but not required) Chill the dough for 30 minutes and up to overnight.
Use a 2 Tablespoon cookie scoop to portion out dough, roll it into balls and place it evenly spaced on 2 the prepared baking sheets.
Bake for 8-10 minutes, or until cookies just barely look set and lightly browned around the edges.
Let cool on the baking sheet for 5-10 minutes before transferring to cool completely on a wire cooling rack.

Video

Notes

Ingredient Substitution Notes

Coconut oil. vegan butter sticks (like Earth’s Balance) is a good substitute.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. for a stronger molasses taste, use dark brown sugar.
All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Egg. You can substitute 3 Tablespoons coconut milk for the egg.

Dairy-Free Chocolate Chips

Enjoy Life Foods
Equal Exchange chocolate chips
Hu Kitchen chocolate chips
Lily’s chocolate chips, and more.
So many companies make dairy-free or plant-based baking chips these days, including Whole Foods 365 organic semisweet chocolate chips, Simple Truth Organic semisweet chocolate chips, Trader Joe’s semisweet chocolate chips, etc.

Nutrition

Try these recipes

The Best Chocolate Chip Cookie Recipe Ever

Eggless Edible Cookie Dough

Eggless Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Dairy-Free Chocolate Peanut Butter Ice Cream

Best Flourless Brownies (Gluten-Free, Paleo)

White Chocolate Brownies

Laura — Sun, 06 Apr 2025 09:13:00 +0000

These white chocolate brownies are fudgy with crinkly tops! They are made with melted white chocolate and white chocolate chips for a delicious twist on a dessert classic!

These white chocolate brownies (not to be confused with blondies), are a sweet twist on classic chocolate brownies.

Made with melted white chocolate instead of semisweet, and no cocoa powder, they are a white chocolate lover’s dream dessert!

Plus, they’re fairly easy to make and only take 5 minutes to mix together and 30 to bake!

White Chocolate Brownies: Ingredients & Substitutions

White chocolate. For melting and the chips, use high-quality, white chocolate made with real cocoa butter (read the ingredients)!
- Bars/discs I recommend: swiss boy white chocolate bars, Valrhona discs,
- Chips I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut. I used Ghirardelli in this post but they’re not made with real cocoa butter! Also try these white chocolate macadamia nut cookies and white chocolate cranberry cookies.
Salted butter. Unsalted butter is a good substitute.
Granulated sugar. white sugar or organic cane sugar are both great choices.
All-purpose flour. make them gluten-free by using an all-purpose gluten-free baking flour.

How to Make White Chocolate Brownies

Let’s walk through this recipe step-by-step, and don’t forget to watch the video.

Begin by preheating the oven to 325 degrees F, (note that this is a lower temperature than regular brownies are baked at). Line an 8×8” baking dish with parchment paper and lightly grease. Set aside.

Then, melt the white chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.

Next, either in the bowl of a standing mixer or in a large bowl with a handheld mixer, beat the eggs and sugar together for 1 minute, until pale and thick.

Then, add the melted white chocolate/butter mixture and vanilla and stir on low speed until batter is smooth.

Next, stir in the flour and sea salt on low speed until just incorporated and there are no lumps.

Lastly, fold in the white chocolate chips (or chopped white chocolate bars)

Bake & Cool

Once the batter is done, spread it into the prepared pan; bake until the top is set and the white chocolate brownies are only very slightly “jiggly” and just barely begin to brown. 30 to 35 minutes

Once brownies are baked, remove from oven and put the pan on a wire cooling rack to cool completely.

Cut & Serve

Use the parchment paper to lift the white chocolate brownies out of the pan, then cut into squares and serve room temperature.

This is one brownie recipe I prefer to serve at room temperature and not warm!

Store

Store leftover white chocolate brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Serve at room temperature.

Freeze

Freeze individual brownies by wrapping them in plastic wrap and then storing them in an airtight container in the freezer for up to 2 months. Thaw at room temperature slowly.

White Chocolate Brownies Recipe FAQS

What is the difference between a blondie & brownie?

The reason these are white chocolate brownies is because they are made with melted chocolate, white sugar and no leavening agents for a fudgy texture and shiny top. Blondies, on the other hand, are more of a cookie bar with brown sugar, leavening agents, etc.

What is white chocolate vs. white baking chips?

All you have to do is read the ingredient labels to find the answer to this question! White baking chips usually do not container cocoa butter – which is a necessary ingredient to classify something as chocolate of any kind. White baking chips often just contain corn syrup, sugar, and other ingredients. Make sure to use white chocolate bars and chips made with cocoa butter, sugar, and whole milk powder for the best flavor and texture.

White Chocolate Brownies Recipe

These white chocolate brownies are fudgy with crinkly tops! They are made with melted white chocolate and white chocolate chips for a delicious twist on a dessert classic!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 30

Cooling 1

Total Time 1 35

Servings Brownies

Calories 210kcal

Author Laura

Cost $6

Equipment

Ingredients

4 ounces white chocolate
½ cup salted butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 ¼ cup all-purpose flour
½ teaspoon fine sea salt
3 ounces white chocolate chips (½ cup)

US Customary – Metric

Instructions

Preheat oven to 325 degrees F, grease an 8×8” baking dish, set aside.
Melt white chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
In the bowl of a standing mixer, beat eggs and sugar together for 30 to 60 seconds, or until pale and thick.
Add melted white chocolate/butter mixture and vanilla and stir on low speed until batter is smooth.
Add flour and sea salt and mix on low speed until just incorporated and there are no lumps.
Stir in chopped white chocolate.
Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly” and just barely begin to brown. 30 to 35 minutes
Once brownies are baked, remove from oven and put the pan on a wire cooling rack to cool completely.

Video

Notes

Ingredient Notes

White chocolate. For melting and the chips, use high-quality, white chocolate made with real cocoa butter (read the ingredients)!
- Bars/discs I recommend: swiss boy white chocolate bars, Valrhona discs,
- Chips I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut.
Salted butter. Unsalted butter is a good substitute.
Granulated sugar. white sugar or organic cane sugar are both great choices.
All-purpose flour. make them gluten-free by using an all-purpose gluten-free baking flour.

Store/Freeze

Store leftover white chocolate brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Or wrap them tightly, put them in an airtight container and freeze for up to 2 months.

Thaw at room temperature slowly.

Nutrition

try these recipes

Best Blondies Recipe

White Chocolate Chip Cookies

Best Fudgy Homemade Brownies

White Chocolate Cranberry Cookies

Sugar Cookie Bars

White Chocolate Macadamia Nut Cookies

Moments 03.2025

Laura — Sat, 05 Apr 2025 09:00:00 +0000

We started this month in our favorite place, and we had an unexpected home disaster while we were away!

“I can’t remember all the times I tried to tell myself to hold on to these moments as they pass.”

Welcome to “Moments” here on JoyFoodSunshine. This is when I pause my usual recipe content, and take time to share our family’s favorite moments from the month!

Here are some highlights from March 2025!

Instagram Highlight: Eclair Cake

Check out this Eclair Cake Reel – it is going viral and I’m so happy that so many people are loving it!

Half of my family members choose this eclair cake recipe for their birthday dessert – which is a huge deal because I make them anything they want for dessert on their birthdays – no limit! Check out this reel!

Things I’m Loving

Here are some things that have made my life easier this month! Don’t forget I always share my favorites in my Amazon Profile!

This Yeti 10 ounce tumbler has become my favorite travel mug. I’m trying to make more coffee drinks at home instead of stopping for one on my way to places – since I prefer my own coffee anyway!
Espresso Machine. In a related category, if you’re looking for a great Mother’s Day present, we have this espresso machine and I use it every single day. I never make drip coffee anymore since I purchased this machine. Completely life changing! I also prefer to use this milk frother so I can froth the milk while the coffee is brewing.
Goodr sunglasses. If you’re looking for easter basket items for teenage girls – they these goodr sunglasses are it! I got a pair for my daughter for our trip to FL and she loves them.

Espresso MachineEspresso Machine Milk Frother (Nespresso)Milk Frother (Nespresso)10 Oz Tumbler10 Oz Tumbler Silicone Baking Mat

Recipes I’m Making on Repeat

Here are some recipes I made for my family this month:

Chocolate chip cookies (of course)
Peanut Butter Skillet Cookie an old favorite I make when I want dessert ready in 20 minutes.
Butternut Squash Mac & Cheese (I make this 2x month at least)!

NEW March Recipes

Here’s a recap of the brand new recipes I shared this month!

Oatmeal Chocolate Chip Cookies you have to try these!
Coconut Cake & Coconut Frosting (best cake I’ve made in a LONG time, maybe ever).
Vegan Chocolate Chip Cookies (no dairy or eggs, still so delicious).
No Roll Sugar Cookies (so easy and bakery-quality)
Gluten Free Meatballs (just as good as classic meatballs).
Brown Butter Blondies.
Whipped Feta Dip
Croissant Bread Pudding

Snapshots

We started out our month at our favorite place. The house we stayed in was absolutely perfect for our family and just steps away from the ocean (a 1 minute walk). The pool was huge and if you’re looking for a great beach vacation I couldn’t recommend this place any higher!

While we did get a puke bug that went through our family and made the vacation less than ideal (so sad). We still had a great time. Thankfully most of the sickness happened at night, so we could go to the beach and just be, let the sick kid nap in the shade while everyone else played. But man alive it was a bummer.

The sunsets were absolute perfection every single night, so incredibly beautiful. And everyone was healthy enough for us to go out to dinner once during the trip, which was fun! The weather was warmer than we had anticipated too!

While we were on vacation we got a video from our cleaner showing us water flooding the entire kitchen and running down into the basement. Thankfully our friend is a plumber so he went and stopped the leak, but now we have a huge renovation project coming our way, which I am both excited about and uneasy about at the same time. We’ll be documenting the process on Instagram so follow along there for updates.

We had to have this setup in our kitchen for 4 days. It was so loud and disruptive but I’m glad our insurance company will be helping a little bit!

We’re still trying to get up and ski as much as we can! Look at these cuties!

My beautiful girl got GLASSES! I loved taking Naomi to pick out her glasses. She picked out one fun, funky pair (pictured below) that includes peace signs behind the ears and green tinted lenses that change color in the sun! Then we got her a more classic pair that blends in a little more with her face.

She was having a hard time seeing far away, and she is loving the new clarity she has seeing the world around her. Now we’re two kids down, 4 to go in the glasses department!

Otherwise we were just super busy with school, sports and life! How was your March? Has spring arrived where you live yet?

Chocolate Chip Oat Flour Cookies

Laura — Fri, 04 Apr 2025 08:54:00 +0000

These oat flour chocolate chip cookies have gooey centers with chewy edges and tons of flavor. Oat Flour cookies are naturally gluten-free!

These oat flour chocolate chip cookies are just as delicious as classic chocolate chip cookies!

They have the rich, nutty flavor of oatmeal cookies but with a smooth & gooey “regular” cookie texture. Infused with vanilla and studded with chocolate chips, they truly are irresistible.

Oat flour is also an affordable and easy gluten-free flour substitute, making these a great dessert for those who cannot enjoy gluten (like these gluten-free chocolate chip cookies).

Oat Flour Cookies: Ingredients & Substitutions

Salted Butter. Unsalted butter, vegan butter sticks (like Earth’s Balance) and coconut oil are good substitutes. Also check out my dairy free chocolate chip cookies recipe.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. for a stronger molasses taste, use dark brown sugar.
Oat flour. If you want a gluten-free version, be sure to use oat flour (or oatmeal made into flour) that is certified gluten-free.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Chocolate chips. use your favorite: semisweet, dark, milk or even white chips.

How to Make Oat Flour

Making oat flour at home is so easy. I almost never buy pre-made oat flour to make these cookies, since we always have oatmeal on hand. Plus, there is a 1:1 ratio of oatmeal to oat flour (meaning 1 cup of oats yields 1 cup of oat flour) – which makes it even easier!

All you do is add the desired amount of oatmeal (for this recipe, it would be 2 cups) to a blending container (preferably a Vitamix), and then blend for 15-20 seconds or until the mixture resembles flour. So easy!

How to Make Oat Flour Cookies

Let’s walk through this oat flour chocolate chip cookies recipe together – and be sure ot watch the video.

Combine oat flour, baking soda, baking powder, and sea salt in a medium bowl, then set it aside.

Next, beat the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute. I suggest using a standing mixer or hand-held mixer.

Then, beat add the egg and vanilla and beat until combined.

Next, add the dry ingredients, beat on low speed until combined.

Then, beat in the chocolate chips on low speed until evenly distributed throughout the dough.

Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.

Then, bake the oat flour chocolate chip cookies in the preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.

Once baked, remove the pan from oven and let the cookies cool on the baking sheet for 5-10 minutes.

After 5 or 10 minutes, transfer the oat flour chocolate chip cookies cookies to a wire rack to cool completely.

Serve

Serve oat flour chocolate chip cookies slightly warm or room temperature.

They are a great addition to any holiday cookie or dessert tray, so don’t forget to check out our dessert recipes or Christmas cookie recipes.

Store

Once cooled, store chocolate chip oat flour cookies cookies in an airtight container at room temperature for 3-5 days.

Freeze

I suggest freezing the dough by rolling it into balls and freezing in an airtight container. Thaw to room temperature before baking.

You can also freeze baked cookies in an airtight contianer for up to 1 month.

Oat Flour Chocolate Chip Cookies Recipe FAQS

Does oat flour work well for baking?

Yes, I often use oat flour for baking like in these healthy chocolate zucchini muffins and Greek yogurt pancakes.

Can you use oat flour instead of all-purpose flour for cookies?

You can, however it is not a 1:1 substitution. You need slightly more oat flour than all-purpose flour in a recipe.

Can I double this recipe?

Yes, this recipe is easily doubled.

Oat Flour Chocolate Chip Cookies

These oat flour chocolate chip cookies have gooey centers with chewy edges and tons of flavor. Oat Flour cookies are naturally gluten-free!

Course cookies, Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 10

Cooling 10

Total Time 25

Servings cookies

Calories 223kcal

Author Laura

Cost $5

Equipment

Ingredients

½ cup butter (softened)
½ cup white sugar
½ cup brown sugar
1 teaspoon pure vanilla extract
1 egg
2 cups oat flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
1 cup chocolate chips

US Customary – Metric

Instructions

Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper, set aside.
In a medium bowl, combine oat flour, baking soda, baking powder, and sea salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
Add egg and vanilla and beat until combined.
Then, add the dry ingredient mixture and beat until combined.
Beat in the chocolate chips on low speed until evenly distributed throughout the dough.
Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
Bake in preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from oven and let cool on the baking sheet for 5-10 minutes.
Transfer cookies to a wire rack to cool.

Video

Notes

Ingredient Substitution Notes

Salted Butter. Unsalted butter, vegan butter sticks (like Earth’s Balance) and coconut oil are good substitutes.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. for a stronger molasses taste, use dark brown sugar.
Oat flour. If you want a gluten-free version, be sure to use oat flour (or oatmeal made into flour) that is certified gluten-free.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Chocolate chips. use your favorite: semisweet, dark, milk or even white chips.

Store

Once cooled, store chocolate chip oat flour cookies cookies in an airtight container at room temperature for 3-5 days.

Freeze

I suggest freezing the dough by rolling it into balls and freezing in an airtight container. Thaw to room temperature before baking.

You can also freeze baked cookies in an airtight contianer for up to 1 month.

Nutrition

try these recipes

Best Oatmeal Cookies Recipe

Gluten Free Chocolate Chip Cookies

Flourless Peanut Butter Cookies (Gluten-Free)

Best No Bake Cookies

The Best Chocolate Chip Cookie Recipe Ever

Gluten Free Peanut Butter Blossoms

Whipped Feta Cheese Dip

Laura — Sun, 30 Mar 2025 08:43:00 +0000

This whipped feta cheese dip is rich, flavorful and irresistibly creamy! It’s a quick and easy appetizer made with a handful of simple ingredients in 5 minutes!

This whipped feta cheese dip is an easy appetizer to make with your favorite Mediterranean recipes.

In this recipe, feta cheese, greek yogurt, olive oil, lemon juice, and spices are combined for a bold and flavorful dish that can be served as an appetizer or sauce!

We love serving this recipe with pita bread or pita chips, naan bread and some of our other favorite dips likes homemade hummus and tzatziki!

Feta Cheese Dip: Ingredients & Substitutions

Feta cheese. I recommend using a block of feta and crumbling it yourself.
Greek yogurt. sour cream works in place of greek yogurt.
Olive oil. avocado oil is a good substitute.
Lemon juice. freshly squeezed or bottled both work great!
Honey. I don’t recommend substitutes for honey.
Minced garlic. If desired, substitute ½ teaspoon garlic powder for the minced garlic.

How to Make Whipped Feta

Let’s walk through how to make whipped feta, and don’t forget to watch the video.

Begin by crumbling an 8 bounce block of feta cheese into a food processor fitted with an “S” blade.

Then, add the Greek yogurt, olive oil, lemon juice and minced garlic and process until smooth.

Next, add coriander, cumin, pepper and honey and process until combined.

At this point you can taste and adjust the salt, honey and other spices to your liking if you wish!

Then, transfer the whipped feta from the food processor to a serving bowl.

Garnish with fresh dill and a drizzle of olive oil and serve.

Prepare in Advance

Alternatively, if you are preparing this to serve at a later time, you can store it in an airtight container in the refrigerator for up to 24 hours before serving.

Serve

Serve this whipped feta cheese dip as a starter with crackers, pita chips, pita bread, fresh veggies, or homemade naan!

Or you can serve it as a sauce over greek meatballs, falafel or greek chicken!

Store/Freeze

Store leftover feta cheese dip in an airtight container in the refrigerator for up to 5 days. Or in the freezer for up to 1 month.

Thaw slowly overnight in the refrigerator before serving.

Whipped Feta Cheese Dip Recipe FAQS

Can I double this recipe?

Yes, this recipe is easily doubled. Just make sure your food processor is large enough to hold the additional ingredients.

Can I use a blender?

A food processor is a better choice, but you can use a blender if necessary!

Whipped Feta Cheese Dip Recipe

This whipped feta cheese dip is rich, flavorful and irresistibly creamy! It's a quick and easy appetizer made with a handful of simple ingredients in 5 minutes!

Course Appetizer

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings Servings

Calories 67kcal

Author Laura

Cost $5

Equipment

Ingredients

8 ounces feta cheese
½ cup Greek yogurt
3 Tablespoons olive oil
1 Tablespoons lemon juice
½ Tablespoon minced garlic
1 teaspoon honey
⅛ teaspoon ground Coriander
⅛ teaspoon ground cumin
⅛ teaspoon pepper (freshly ground)

Garnish (Optional)

1 Tablespoon olive oil
1 Tablespoon fresh dill
salt and pepper

US Customary – Metric

Instructions

Crumble an 8 oz block of feta cheese, making large pieces, into a food processor fitted with an “S” blade.
Add Greek yogurt, olive oil, lemon juice and minced garlic and process until smooth.
Then, add coriander, cumin, pepper and honey and process until combined.
Transfer the whipped feta from the food processor to a serving bowl.
Garnish with fresh dill and a drizzle of olive oil and serve with fresh veggies, pita bread, naan, crackers, etc.
Store in an airtight container in the refrigerator.

Video

Notes

Ingredient Substitution Notes

Feta cheese. I recommend using a block of feta and crumbling it yourself.
Greek yogurt. sour cream works in place of greek yogurt.
Olive oil. avocado oil is a good substitute.
Lemon juice. freshly squeezed or bottled both work great!
Honey. I don’t recommend substitutes for honey.
Minced garlic. If desired, substitute ½ teaspoon garlic powder for the minced garlic.

Prepare In Advance

Prep the recipe, transfer it to an airtight container and store it in the refrigerator for up to 24 hours before serving. When you’re ready to serve, transfer it to a serving bowl and garnish.

Store/Freeze

Store leftover feta cheese dip in an airtight container in the refrigerator for up to 5 days. Or in the freezer for up to 1 month.

Thaw slowly overnight in the refrigerator before serving.

Nutrition

Try these recipes

Homemade Hummus

Homemade Pita Bread Recipe

Best Tzatziki Sauce Recipe

Homemade Naan Bread Recipe

White Bean Hummus

Layered Greek Dip

Oatmeal Chocolate Chip Cookies

Laura — Wed, 26 Mar 2025 20:33:00 +0000

These oatmeal chocolate chip cookies are buttery with crisp edges, soft & chewy centers and chocolate chips in every bite. They’re easy to make- no chilling required!

I take great care to create the most delicious cookie recipes on the internet (my chocolate chip cookies have over 12,000 5-star reviews) – and these perfect chocolate chip oatmeal cookies are truly the best.

There are a few things that set them apart from other oatmeal chocolate chip cookies. One, the generous amount of vanilla and dash of cinnamon in the dough make them irresistibly flavorful.

Two, they’re baked at a slightly higher temperature for a shorter time which yields cookies with the perfect texture – gooey on the inside with crisp edges.

Three, they’re incredibly easy to make and don’t require any chilling (although you can chill them if you prefer). So, you can have the most delicious, buttery, chocolate chip oatmeal cookies ready to eat in under 20 minutes.

Oatmeal Chocolate Chip Cookies: Ingredients & Substitutions

Here are some tested substitutions you can make for the ingredients in this recipe.

All-purpose flour. Gluten-free flour is a great substitute!
Salted butter. unsalted butter and coconut oil both work well (if you use coconut oil, make sure it’s softened and then chill the dough).
Granulated sugar. white sugar and organic cane sugar are the best choices.
Light brown sugar. Use dark brown sugar if you’d like!
Old-fashioned oatmeal. quick cooking oats work well in place of old fashioned, just decrease the amount by ¼ cup.
Semisweet chocolate chips. use your favorite kind of chocolate chips – milk, dark, even white or use butterscotch chips and make these scotchies! Or you can make my famous classic oatmeal cookies or oatmeal raisin cookies!

How to Make Oatmeal Chocolate Chip Cookies

We will walk through this chocolate chip oatmeal cookies recipe step-by-step, and be sure to watch the video for further guidance. I also have an FAQ section above the recipe card to answer common questions.

Begin by preparing two cookie sheets. Line them with parchment paper or silicone baking mats. Also, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Then, combine the dry ingredients (flour, salt, cinnamon, baking soda and baking powder), in a bowl to use later.

You could always skip this step and just add the dry ingredients over the combined wet ingredients later on if you prefer. I like mix them together first to make sure they are combined well so they’re added evenly to the dough.

Then, beat the butter and sugars together. Technically you can mix this recipe by hand, however it’s much easier to beat it in a standing mixer, or in a large bowl with a handheld mixer.

You need to beat the butter and sugars together for a full minute to ensure the sugar begins to dissolve and to avoid grainy cookies.

After 1 minute, add the egg and vanilla and beat for an additional minute. Again, I can’t stress the importance of the beating to avoid grainy cookies and undissolved sugar! The dough should be light and fluffy (see the photo below).

Then, add the dry ingredients. This time you just want to beat until the flour mixture is incorporated. I suggest starting on low speed and increasing to high so the ingredients don’t spill out of the mixing bowl.

Next, beat in the oatmeal on medium speed until it’s incorporated into the dough.

Types of Oatmeal

This recipe calls for old-fashioned oats for a chewy texture. You can use quick-cooking oats for a lighter texture (still chewy but just a little less), just decrease the amount by ¼ cup. I don’t suggest using steel cut oats in this recipe.

Lastly, add the chocolate chips and stir them in on low speed until they’re evenly distributed throughout the dough.

Then, use a 2 Tablespoon cookie scoop to measure out portions of cookie dough. I always recommend using a cookie scoop to ensure all your cookies are the same size and bake evenly.

Place the cookie dough balls evenly spaced on the prepared baking sheets (8 cookies per baking sheet).

If you like your chocolate chip oatmeal cookies a little flatter, gently press down the tops of each dough ball very slightly. Or, if you like them nice and thick, skip this step.

Then, bake the oatmeal chocolate chip cookies in the preheated oven for 8 to 10 minutes depending on your preferences. I always bake them closer to 8 minutes for delicious gooey cookies. If you prefer them slightly crispier, then bake a little longer.

You will know they are done when the tops look set and the edges are just barely becoming golden brown.

Let the chocolate chip oatmeal cookies sit on the baking sheet for about 5 to 10 minutes before transferring them to a wire rack to cool completely. Or, enjoy them slightly warm (my favorite).

Serve

Serve these oatmeal chocolate chip cookies room temperature (or slightly warm like stated above). Dunk them in a big glass of milk or put them on a cookie tray with more of your favorite cookie recipes like these chocolate chip cookies, cut out sugar cookies or peanut butter cookies.

Store

Store oatmeal chocolate chip cookies in an airtight container at room temperature for up to 3 days. You can always reheat the cookies in the microwave for a few seconds to restore that fresh-from-the-oven taste and texture.

Freeze

You can freeze baked cookies in an airtight container for up to 1 month. I like to wrap them nice and tight with plastic wrap to ensure they won’t dry out.

Or, I freeze rolled cookie dough balls in an airtight container for up to 2 months. Remove them from the freezer to thaw to room temperature before baking according to the recipe instructions.

Chocolate Chip Oatmeal Cookies Recipe FAQS

Can I double this recipe?

Absolutely, you can double or triple this recipe by clicking the “2X” or “3X” buttons in the recipe card.

What kind of oats are best for oatmeal chocolate chip cookies?

I suggest using old-fashioned oats for the most traditional taste and texture. If you decide to use quick-cooking oatmeal, decrease the amount by ¼ cup.

Can I use brown butter?

Yes! Follow this post which shows you how to brown butter, and then use it in place of the butter in this recipe.

Chocolate Chip Oatmeal Cookies

These oatmeal chocolate chip cookies are buttery with crisp edges, soft & chewy centers and chocolate chips in every bite. They're easy to make- no chilling required!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 10

Cooling 10

Total Time 25

Servings Cookies

Calories 215kcal

Author Laura

Cost $6

Equipment

Ingredients

1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon ground cinnamon
½ cup salted butter softened
½ cup granulated sugar
½ cup brown sugar packed
1 egg
1 teaspoon pure vanilla extract
1 ½ cups old-fashioned oatmeal
1 cup semisweet chocolate chips

US Customary – Metric

Instructions

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Combine the flour, baking soda, baking powder, salt and cinnamon in a medium bowl, then set the dry ingredients aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the softened butter, granulated sugar and brown sugar on medium-high speed for 1 minute.
Add the egg and vanilla and beat on medium-high speed for 1 minute.
Then, add the dry ingredient mixture and beat to combine.
Add the oatmeal and beat on medium speed until incorporated.
Stir in the chocolate chips on low until evenly distributed throughout the dough.
Use a 2 Tablespoon cookie scoop to measure out portions of dough.
Roll the dough into balls and place evenly spaced on the prepared cookie sheets (8 or 9 per cookie sheet).
Gently press down the tops of the oatmeal cookies until they are slightly flattened (if you want thicker cookies, skip this step).
Bake in the preheated oven for 8-10 minutes until the top is just set and the edges are lightly browned.
Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.

Video

Notes

Ingredient Substitutions

Here are some ingredient substitutions you can make in this recipe:

All-purpose flour. use gluten-free baking flour.

Salted butter. unsalted butter and coconut oil (use softened coconut oil and chill the dough for 1 hour before baking).
Granulated sugar. white sugar and organic cane sugar.
Light brown sugar. dark brown sugar and coconut sugar.
Old-fashioned oatmeal. if using quick cooking oats decrease the amount by ¼ cup.
Semisweet chocolate chips. use your favorite kind of chocolate chips – milk, dark, even white or use butterscotch chips. Or, try my classic oatmeal cookies or oatmeal raisin cookies.

Store

Leftover cookies should be stored at room temperature in an airtight container for up to 3 days.

Freeze

You can freeze baked cookies in an airtight container for up to 1 month (thaw slowly at room temperature).

Or, you can freeze rolled cookie dough in an airtight container for up to 2 months. Remove frozen dough and let it thaw (it only takes 30-60 minutes at room temperature), then bake according to the recipe instructions.

Nutrition