Back to school lunchbox dessert recipes

Triple chocolate chip cookies

Yields 4 dozen

Ingredients:

• 1/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 (1-ounce) squares semi-sweet chocolate, chopped
• 1/2 cup butter, softened at room temperature
• 2 eggs
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1-1/2 cups chopped walnuts (optional)
• 1 cup white chocolate chips

Directions:

1. Preheat your oven to 325 degrees F and grease two large baking sheets.
2. In a small bowl, whisk together the flour, cocoa, baking powder and salt.
3. In the top of a double boiler over simmering water, melt the chocolate and butter, stirring often, until smooth. Set aside.
4. In the bowl of a standup mixer fitted with the paddle attachment, beat the eggs and sugar on high until light yellow in color.
5. Reduce the mixer speed to low and add the melted chocolate, flour mixture and vanilla. Blend on medium-low, scraping the bowl down occasionally, until well-blended.
6. Use a wooden spoon to stir in the walnuts and chocolate chips.
7. Drop the batter by rounded teaspoonfuls onto the prepared baking sheets, keeping about 2 inches in between. Use the back of a spoon to spread the batter into 2-inch rounds.
8. Bake for 10 minutes, rotating the baking sheets after 5 minutes, or until the tops of the cookies are cracked and shiny.
9. Cool the cookies on baking sheets for 10 minutes then transfer them to wire racks to cool completely.
10. Store completely cooled cookies in an airtight container layered with waxed or parchment paper.

Jumbo macaroons

Yields 2 dozen

Ingredients:

• 3 cups flaked sweetened coconut
• 3/4 cup granulated sugar
• 4 egg whites
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract

Directions:

1. Preheat your oven to 325 degrees F. Line 2 baking sheets with parchment paper.
2. In a large bowl, stir together the coconut, sugar, egg whites, salt and extracts until well-combined.
3. Drop the batter by rounded tablespoonfuls, 2 inches apart, onto the prepared baking sheets.
4. Bake 25 to 28 minutes, rotating the baking sheets after 12 minutes, or until the cookies are golden.
5. Let the cookies cool for 5 minutes on the baking sheets then transfer them to wire racks to cool completely.
6. Store in an airtight container, layered with waxed or parchment paper.

Cocoa nib blondies

Yields 24

Ingredients:

• 2-1/2 cups white whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (1-1/2 sticks) butter
• 2 cups packed brown sugar
• 1 tablespoon pure vanilla extract
• 3 eggs
• 1-1/2 cups cocoa nibs
• 1 cup chopped pecans

Directions:

1. Preheat your oven to 350 degrees F and line a 13 x 9-inch baking dish with foil, leaving an overhang (which you'll use to lift the baked, cooled blondie out of the dish).
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a 3- to 4-quart saucepan over medium heat, melt the butter. Remove from the heat and stir in the brown sugar and vanilla. Set aside to cool.
4. In a small bowl, lightly beat the eggs. Pour into the butter mixture and stir to combine well.
5. Add the flour mixture and stir until well-combined. Stir in the cocoa nibs and pecans.
6. Spread the batter into the prepared baking dish.
7. Bake for 28 to 30 minutes or until a knife inserted into the center comes out almost clean.
8. Cool completely. Use the foil to lift the blondie out of the dish and transfer to a cutting board.
9. Cut into 24 blondies and store in an airtight container.

Chewy fruity oat bars

Yields 24

Ingredients:

• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 (8-ounce) container vanilla Greek yogurt
• 1 egg, lightly beaten
• 2 tablespoons coconut oil, warmed
• 2 tablespoons milk
• 2 teaspoons pure vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned oats (uncooked)
• 1 cup raisins, dried cranberries, diced dried apricots, and/or dried blueberries

Directions:

1. Preheat your oven to 350 degrees F.
2. In the bowl of a standup mixer fitted with the paddle attachment, combine the sugars, yogurt, egg, oil, milk and vanilla. Blend on medium until well-combined.
3. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Add to the yogurt mixture and blend on low until moistened then increase to medium speed and blend until combined.
4. Add the oats and dried fruit and blend on low until combined.
5. Dump dough into a 13 x 9-inch baking dish and spread out evenly.
6. Bake for 28 to 30 minutes or until golden. Set the baking dish on a wire rack to cool completely.
7. Cut into bars and store in an airtight container.

Yogurt granola parfaits

Serves 4

Parfaits are an ideal lunchbox recipe because they are fun, easy to make (even for the kids) and are loaded with nutrient-dense ingredients.

Ingredients:

• 1-1/2 cups vanilla Greek yogurt
• 1-1/2 cups fresh berries or diced fresh fruit
• 1/2 cup granola

Directions:

1. Layer the yogurt, fruit and granola in four small lunchbox cups or containers. Seal and keep refrigerated until ready to pack for school.

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