These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Using almond flour makes them gluten free and extra delicious! They’re tender and buttery with a pop of sweetness in the center. Make these irresistible cookies for any special occasion, or just because.

This thumbprint cookie recipe is honestly so easy to make. You don’t need a mixer. You don’t need to wait for perfectly softened butter. You don’t need to chill the dough before baking. The dough comes together so quickly and rolls so easily that this recipe would be a fun baking project with kids. If you don’t typically bake with almond flour, this recipe is absolutely worth buying the bag.

Thumbprint cookies are particularly fun and versatile because you can change the flavor and the color of the centers by your choice of jam. These treats are perfect for the holidays, like Valentine’s Day (I suggest raspberry or strawberry filling), Easter (try several jams for a fun color mix), Independence Day (perhaps raspberry and blueberry), and Christmas (anything red).

For those with special diet considerations, I’ll point out that this recipe happens to be gluten free and egg free. You can make it dairy free and vegan by substituting coconut oil for the butter (see recipe notes). It’s also partially naturally sweetened with maple syrup. Of course, the recipe is not nut free due to the almond flour, but it might be just the cookie you’ve been searching for.

I’ve been perfecting this recipe over the past couple of months. I’m just so excited to share it with you! I hope it becomes a go-to recipe for you, too.

Thumbprint Cookie Ingredients

Almond Flour

Use fine blanched almond flour for this recipe. Bob’s Red Mill, King Arthur and Whole Foods 365 brands yield great results for these cookies. Almond flour or meal made with whole almonds (not blanched/including the skins) will yield a more rustic texture with untraditional flavor. I don’t recommend those types.

To measure your almond flour, use a kitchen scale if you have it! I’ve included gram measurements in the recipe below. I strongly recommend weighing almond flour versus using measuring cups. Even when using the same scooping technique (spooned and leveled), we’ve found big differences between measurements—even more so than with regular wheat flour.

If you don’t have a kitchen scale, whisk your flour in the bag before measuring to smooth out any lumps. Then, use a big spoon to spoon flour into the cups, leveling off the top with a knife.

Butter

We’ll use unsalted butter to maintain full control over the salt level. Melt the butter in the microwave or on the stove, just until it’s melted (not excessively hot).

Maple Syrup

This cookie dough is naturally sweetened with maple syrup, which imparts very subtle maple flavor. Always use real maple syrup, not the artificial kind.

Vanilla Extract & Salt

A little bit of vanilla lends some additional flavor to this cookie recipe. If you want to lean into the almond flavor, you could also add up to 1 teaspoon almond extract. Fine salt enhances all of the flavors.

Sugar

Rolling the dough balls in granulated sugar does two things. First, it offers some light sweetness in each bite. Second, it offers some additional texture, which is especially welcome on days two and three after baking since the cookies soften a bit with time. You can omit the sugar here, but I recommend it for cookies that really taste like a treat! (They are still not too sweet.)

Jam or Preserves

Use jam or preserves of your choice. Any fruity flavor should taste good. Consider that the color of the jam will become slightly darker during baking. I used Bonne Maman’s Raspberry Preserves, which yields amazing flavor and a beautiful color. You could use more than one variety of jam, alternating between cookies, for different colors and flavors within one batch! Here’s a fun Bonne Maman four-pack of jams or cute mini sampler pack—both would leave you with a lot of extra jam.

Thumbprint Cookie Tips

Here are a few tips and an instructional video!

This recipe is easy to make, especially when you have the right tools. You can bake the full batch of cookies at once on this large baking sheet (affiliate link)—I use these half sheets all the time for roasting vegetables, too. The rim is helpful so the cookies don’t slide off.

To scoop the cookies, use your smallest cookie scoop or measure about 2 teaspoons’ worth of dough with measuring spoons (that’s two-thirds of one tablespoon). If you make your cookies any larger than specified, your yield will be reduced and the cookies will need a little more time in the oven.

Gently roll the cookies between your palms to minimize any lines or cracks in the dough. Roll them both before and after you roll the dough balls in sugar. This dough is very easy to work with.

Use a small, round measuring spoon or your thumb to slowly press downward and make a well for the jam. Contrary to the name of the cookies, I have better luck with the measuring spoon than my thumb!

Stir your jam well before using. If the jam is too firm to work with, gently warm it in the microwave for a few seconds, just until it’s easy to stir.

Then, fill the well with no more than 1/2 teaspoon jam. Too much, and the jam might seep over the edge during baking. Baking the cookies with the jam in place helps dehydrate the jam a bit, which concentrates the flavor and helps the jam set even further.

Lastly, spend a minute smoothing any cracks around the edges of the cookies before baking, which is quick and easy to do with your finger. The cracks will become more pronounced during baking, so it’s best to minimize them beforehand.

Watch How to Make Thumbprint Cookies

More Cookies & Treats to Try

Gluten-Free Cookies

Here are a few more cookie recipes that just happen to be gluten free.

• Coconut Macaroons
• Monster Cookies
• Peanut Butter Oat Cookies

Almond Flour Treats

If you’re enjoying almond flour like I am, try these almond flour recipes.

• Apple & Carrot “Superhero” Muffins
• Gluten-Free Almond Cake with Berries on Top
• Gluten-Free Banana Bread
• Mixed Berry Crisp (Gluten Free) or more crisps here

Please let me know how your recipe turns out in the comments! I love hearing from you.

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Thumbprint Cookies

• Author: Cookie and Kate
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: 24 cookies
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

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These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Almond flour makes them gluten free and extra delicious! Recipe yields 22 to 24 small cookies.

Ingredients

• 2 ¼ cups (191 grams) fine blanched almond flour, spooned and leveled
• 6 tablespoons (80 grams) unsalted butter, melted but not overly hot
• ¼ cup (80 grams) maple syrup 
• 1 teaspoon vanilla extract
• ¼ teaspoon fine salt
• 2 tablespoons sugar, for rolling 
• 6 tablespoons jam or preserves of choice (raspberry recommended), well stirred

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to ensure that the cookies don’t stick to the pan.
2. In a medium mixing bowl, combine the almond flour, melted butter, maple syrup, vanilla extract, and salt. Stir until the dough is uniformly blended and smooth.
3. Pour the sugar into a small bowl and set it aside. Use a small cookie scoop (size 70 portioner) or scoop 2 teaspoons of the dough with measuring spoons. Gently roll the dough into a ball between your palms. Drop the ball into the bowl of sugar and roll it around until lightly coated all around. Gently roll it into a ball once more and place it on the cookie sheet. Repeat with the remaining dough, keeping the balls about 2 inches apart.
4. To make indentions for the jam, use the rounded back of a teaspoon or your thumb to gently press an indentation in the center of each cookie dough ball. If the dough cracks around the edges, take the time to gently smooth it back together. Fill each indentation with a level ½ teaspoon of jam (no more!). If the jam is too firm to work with, gently warm it in the microwave for a few seconds, just until it’s easy to stir.
5. Bake the cookies for 13 to 15 minutes, until they start to turn lightly golden around the edges.
6. Remove the cookies from the oven. Let the cookies cool on the pan for 10 minutes before transferring them to a rack to cool completely. Store these cookies in an airtight container at room temperature, ideally in a single layer, for up to 7 days. They become a little more tender as time goes on, so I wouldn’t suggest shipping these.

Notes

Make it dairy free/vegan: Replace the butter with an equal amount of just-melted coconut oil. Unrefined coconut flavor will impart some coconut flavor; use refined coconut oil if you don’t want to taste coconut. If you are following a vegan diet, be sure to choose vegan sugar and jam.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Cookie
• Method: Baked
• Cuisine: American

The post Thumbprint Cookies appeared first on Cookie and Kate.

You’re going to love these coconut macaroons. I just know it. These chocolate-dipped macaroons are my favorite holiday cookie, ten years in the running!

Coconut macaroons (two o’s) are often confused with macarons (one o), the colorful and delicate layered French cookies. Both call for egg whites, but that’s about where their similarities end.

These macaroons feature rich coconut flavor and texture with subtle hints of honey (or maple syrup) and cinnamon. While you don’t have to dip them in chocolate, I strongly suggest that you do. They are the perfect little treat—satisfying and sweet, but not cloying.

These coconut beauties have a lot going for them in the preparation department. They look impressive with their high-contrast exteriors, but they’re easy to whip together. You can cram them all on one cookie sheet without consequence. Plus, they don’t require any artistic skills to decorate. Just dunk them in chocolate and be done. Can I get an amen?

These flourless cookies are naturally gluten free. They both freeze well and ship well, if you’re interested in mailing some homemade goodies to your loved ones. You’ll find the full recipe, plus step-by-step photos and a video below.

Coconut Macaroon Ingredients

Note that this recipe doesn’t call for sweetened condensed milk. You just might have all of the ingredients in your pantry already!

Unsweetened Shredded Coconut

Unlike most macaroon recipes, this one calls for unsweetened shredded coconut. This gives us full control over the level of sweetness and spares us from some unnecessary preservatives.

For this recipe to work, you must choose your coconut carefully. Do not make this recipe with sweetened shredded coconut; it will introduce a lot of excess moisture and the recipe will not turn out well. Do not make this recipe with reduced-fat shredded coconut; the mixture will be too dry. Do not try to make your own shredded coconut from fresh coconut; it simply will not work. Only regular unsweetened coconut will do! I typically use the Let’s Do Organic brand.

Sugar

Fine cane sugar is the way to go here. You know that I try to use natural sweeteners when I can, but sweetening these cookies entirely with honey or maple syrup would overwhelm the flavor, tint the cookies brown and impart too much moisture.

Ground cinnamon

Cinnamon offers a subtle warming flavor that plays nicely with the coconut and chocolate. Cinnamon is technically optional, so skip it if you’d rather.

Egg whites

Egg whites are absolutely essential. They provide structure and loft to these cookies. Save the yolks and add them to your scrambled eggs or omelets in the morning.

Honey or maple syrup

Choose your favorite! Either one offers some lovely flavor that you don’t usually find in macaroons, making this recipe extra irresistible.

Vanilla extract

Vanilla is a natural fit with coconut and chocolate.

Salt

As always, salt enhances all of the other flavors. These macaroons wouldn’t taste quite as exciting without it.

Semisweet or dark chocolate chips

While you don’t have to dip these macaroons in chocolate, they are truly next level if you do. Chocolate and coconut were meant for each other.

Watch How to Make Macaroons

Macaroon Notes & Tips

This recipe is a revised and improved variation of my ten-year-old Dark-Chocolate Dipped Macaroons recipe. Here’s what has changed and why:

How you combine the ingredients matters. Combining the egg whites with the honey, vanilla and salt is key. Otherwise, the honey clumps up in the coconut. While this is less of a problem with maple syrup, which is more runny, this method also ensures even distribution of those key flavorings.

Whip the egg whites for superior results. Whip the egg whites (with the honey, vanilla and salt) until they reach stiff peaks. This step infuses the egg whites with teeny-tiny air bubbles that provide extra loft to the cookies.

But if you don’t have a mixer, don’t worry. I’ve been very pleased by these macaroons even when I mixed the ingredients together by hand without vigorous mixing. The end result looks more rustic (slightly less domed, with craggier edges) but still tastes fantastic.

Stand mixers whip faster than hand mixers, but they’re both relatively quick. My hand mixer took eight minutes to yield stiff peaks, while my stand mixer (affiliate links) took just a few minutes. I still prefer my hand mixer because it’s easier to pull out of the cabinet.

Use a cookie scoop for professional-looking results. If you have a one-tablespoon cookie scoop, use it! It’s the perfect vessel for producing evenly-sized mounds of macaroons. You can lightly compress the mixture in the process, but don’t intentionally pack it down or your cookies will be dense.

To harden the chocolate in a hurry: Simply place the chocolate-dipped cookies on a tray that will fit into your fridge, and let the cookies chill for about ten minutes. Don’t leave the cookies in the refrigerator indefinitely; they can develop tiny condensation droplets that will leave marks as they evaporate.

More Cookies to Enjoy

Here are a few more holiday-worthy cookie recipes to try:

• Amazing Chocolate Chip Cookies
• Healthier Gingerbread Cookies
• Lemon, Rosemary and Olive Oil Shortbread
• Monster Cookies
• Peanut Butter Oat Cookies
• Spiced Oatmeal Cookies

Please let me know how your macaroons turn out in the comments. I love hearing from you.

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Coconut Macaroons

• Author: Cookie and Kate
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 34 cookies
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 21 reviews

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These coconut macaroons are the perfect sweet treat. They’re gluten free and subtly flavored with honey or maple syrup. Dip them in chocolate if you wish (I recommend it)! Recipe yields nearly 3 dozen small cookies (34 cookies, by my count).

Ingredients

• 8 ounces (3 cups) unsweetened shredded coconut*
• 1 cup sugar 
• ½ teaspoon ground cinnamon
• 3 large egg whites
• 3 tablespoons honey or maple syrup
• 2 teaspoons vanilla extract
• ½ teaspoon fine salt
• 1 cup (6 ounces) semisweet or dark chocolate chips

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Instructions

1. Preheat the oven to 325 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the macaroons from sticking to the pan.
2. In a medium mixing bowl, combine the coconut, sugar, and cinnamon, and stir to combine. Set aside.
3. Combine the egg whites, honey, vanilla and salt in a separate mixing bowl (if you intend to use a hand mixer) or in the bowl of your stand mixer using the whisk attachment. Beat the egg whites on high until stiff peaks form (if baking at an altitude above 3,000 feet, whip only until soft peaks form).
4. Using a silicone spatula, transfer the egg whites to the bowl of coconut. Gently fold the egg whites into the coconut mixture until combined (don’t overdo it or the egg whites will deflate).
5. Using a cookie dough scoop or your hands, scoop out about 1 tablespoon of the coconut mix at a time and gently scrunch it into a round-ish shape (try not to pack the mixture down much if you can help it). Place each macaroon onto the prepared baking sheet. These cookies don’t expand much, so you can arrange them pretty closely together. Clean up any ragged edges by gently pushing stray bits of coconut back into the mounds. 
6. Place the baking sheet on the middle rack of the oven and bake for 14 to 15 minutes, until they are turning lightly golden brown on top. Place the baking sheet on a cooling rack to cool completely.
7. Once the cookies have cooled completely, melt the chocolate chips. I find it’s easiest to melt the chocolate in the microwave at 20 to 30 second intervals, stirring between each. You can also melt the chocolate over a double boiler or in a glass bowl over gently simmering water. Stir the chocolate chips until they have completely melted, and remove from heat.
8. Lay out a new piece of parchment paper. Dip each macaroon sideways into the melted chocolate, about half way. Lay on the parchment for chocolate to harden. You can speed up the process by placing the baking sheet in the refrigerator for 10 minutes; don’t leave the cookies in there for much longer, or the chocolate may develop some condensation.
9. Leftover cookies keep well, covered at room temperature, for up to 4 days, or freeze for several months.

Notes

Recipe adapted from these Dark Chocolate-Dipped Macaroons.

Make it gluten free: This recipe is naturally gluten free as written. Be sure that your ingredients are certified gluten-free if need be.

*Shredded coconut note: Please double-check that you are using unsweetened shredded coconut, not the more common sweetened shredded coconut. This recipe only works with unsweetened. I have successfully used the Enjoy Life brand of unsweetened shredded coconut.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Cookie
• Method: Baked
• Cuisine: American

The post Coconut Macaroons appeared first on Cookie and Kate.

These chocolate crispy bars are a modern, abstract rendition of scotcheroos—the treats printed on Rice Krispies boxes in the 1960s. If you squint a little bit, the pecans might remind you of butterscotch.

You could call these sort-of scotcheroos, or mostly-naturally-sweetened scotcheroos, or just plain delicious. Somehow, I landed on Chocolate Peanut Butter Crispy Bars.

I always get a hankering for Reese’s peanut butter eggs around Easter time. They’re my favorite. This crispy-crackly, honey-sweetened, peanut butter-and-chocolate recipe is fully satisfying my Reese’s craving.

These no-bake treats are easy to make, and they’re ready after a two-hour rest in the refrigerator. If you have a box of brown rice crisps (or Rice Krispies, for that matter), you’re in luck!

Chocolate Peanut Butter Crispy Bar Ingredients

You’ll only need 5 ingredients to make this simple recipe:

• Brown rice crisps (found in the cereal aisle)
• Pecans (or another nut, or none at all)
• Creamy peanut butter (or almond butter or sunbutter)
• Honey (or maple syrup)
• One 9-ounce bag of chocolate chips (at your preferred sweetness level—I used semisweet)

I top my bars with a light sprinkle of flaky sea salt (or kosher salt) for some irresistible, salty crunch!

Craving some more pantry-friendly treats? Try one of these:

• Monster Cookies or Peanut Butter Oat Cookies
• Amazing (Vegan!) Chocolate Chip Cookies
• Coffee Chocolate Chip Blondies
• Mini Peanut Butter Cups

If you own my cookbook, Love Real Food, try the Peanut Butter Chocolate Chip Cookies (page 203) or Chocolate Oatmeal Cookies (page 204).

Please let me know how your bars turn out in the comments! I hope they brighten your day.

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Chocolate Peanut Butter Crispy Bars

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes (plus 2 hour chill time)
• Yield: 16 treats
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 69 reviews

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These chocolate peanut butter crispy bars are like modern-day scotcheroos! This recipe is easy to make with wholesome pantry ingredients, and it’s naturally sweetened with honey instead of corn syrup. Keep in mind that these no-bake treats require 2 hours in the refrigerator to set. Recipe yields 16 small treats from one 8-inch square pan (or double the recipe to fill a 9 by 13-inch pan).

Ingredients

• 3 cups brown rice crisps*
• 1 ¼ cups whole pecans, chopped, divided
• ¾ cup creamy peanut butter (plus a pinch of salt if your peanut butter is unsalted)
• ½ cup honey
• 1 ½ cups (9 ounces) chocolate chips*
• ½ teaspoon flaky sea salt or ¼ teaspoon kosher salt

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Instructions

1. Line an 8-inch square baking dish with a strip of parchment paper, cut to fit neatly across the base and up opposite sides. In a large mixing bowl, combine the brown rice crisps and 1 cup of the chopped pecans (reserve the rest for sprinkling on top). Set both aside.
2. In a medium saucepan, combine the peanut butter and honey. Warm the mixture over medium-low heat, stirring often, until it’s steaming or you catch a bubble or two forming on the bottom, about 5 minutes. (We don’t want this mixture to come to a boil or the peanut butter could scorch.) 
3. Pour the warm mixture into the bowl of rice crisps. Using a rubber or silicone spatula, stir until the mixture is completely combined. Transfer it all to the lined baking dish. Press down with the spatula to spread it fairly evenly, then switch to a large, sturdy glass with a flat bottom (maybe a working jar or mason jar or what-have-you) and press down firmly all over, including the corners. You really want to pack it down (it’s ok if you hear some crunching noises). Lastly, use your hands to ensure that it’s evenly compacted.
4. Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each one. Don’t overdo it. The chocolate is done when it’s about 90% melted—keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
5. Pour the melted chocolate over the peanut butter-crispy mixture. Use a clean spatula to spread it evenly all over. Make some pretty chocolate swooshes if you’d like. Sprinkle the remaining pecans on top, followed by the salt.
6. Place the baking dish in the refrigerator and chill for at least 2 hours, or up to a day. To slice, carefully grab both sides of the parchment paper and lift it out of the baking dish. Use a sharp chef’s knife to make 4 even columns and 4 even rows—to minimize the risk of cracking the chocolate, carefully apply even pressure from above the knife to press straight down, rather than sawing from one edge across.
7. These bars will keep well at room temperature for up to 1 week, or for several months in the freezer. Store in an air-tight container either way.

Notes

*Ingredient notes: I used Whole Foods 365 brand of brown rice crisps (found in the cereal aisle) and Guittard’s 46% semisweet chocolate chips. I usually love dark chocolate, so I was surprised that bittersweet chocolate seemed a bit too intense here.

Make it gluten free: Double-check that your ingredients are certified gluten free.

Make it dairy free: Use dairy-free chocolate chips, such as Enjoy Life brand.

Make it vegan: Use dairy-free chocolate chips, such as Enjoy Life brand, and substitute maple syrup for the honey.

Make it nut free: While I haven’t tried, I believe you could substitute sunflower seed butter for the peanut butter, and omit the pecans.

Change it up: You could substitute maple syrup for the honey, substitute another type of nut for the pecans, or omit them altogether. You could also use almond butter or even pecan butter instead of peanut butter. If you love salty chocolate, you could double the amount of salt provided.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Dessert
• Method: No Bake
• Cuisine: American

The post Chocolate Peanut Butter Crispy Bars appeared first on Cookie and Kate.

I’d like to introduce you to my new favorite cookies. This peanut butter oatmeal cookie recipe yields cookies that are tender on the inside, chewy around the middle, and just barely crisp around the edges.

These cookies are loaded with pure peanut butter flavor. They’re sweet, but not cloyingly so. If you’re a fan of my monster cookie recipe, you’ll enjoy these as well. I can vouch that they’ll be a hit with your family, friends, kids and coworkers.

Oats make these cookies more hearty than most. In fact, oats are the only structure this flourless cookie recipe needs. As long as your oats are certified gluten free, these cookies will be, too.

These cookies are easy to make, too. You don’t need to soften your butter first (just melt it). You don’t need to pull out a heavy stand mixer (your hand mixer or some elbow grease will work great). And, you’ll only need one mixing bowl. Winning!

More than any other merit, though, these peanut butter cookies are delicious. They’re cookies and that’s what cookies should be, right?

Peanut Butter Oatmeal Cookie Ingredients

This recipe is quite versatile. You’ll notice that different amounts are offered for some of the alternative options. That’s because they vary by volume (and make my job more difficult, but who can complain about extra cookies?).

Peanut Butter

As it turns out, creamy or chunky peanut butters work. I generally buy “natural” peanut butters and this recipe has worked with all of them.

Coconut sugar or brown sugar

Coconut sugar is a less refined sugar with a few trace nutrients, and I always try to work with natural sweeteners when possible. Brown sugar works well if that’s what you have on hand.

Coconut oil or butter

Either way, melt it before using. I can’t really taste the coconut oil, but it does make the cookies taste more interesting in a hard-to-put-your-finger-on kind of way. That’s why I chose to list coconut oil first. If you want your cookies to be dairy free, use coconut oil.

Eggs

Eggs act as a binding ingredient and as a leavener, which means that it helps the cookies rise. Eggs are essential if you want your cookies to turn out like mine. That said, I’ve shared some notes from readers about using flax eggs as an alternative in the recipe notes.

Baking soda

Baking soda is another leavener that helps your cookies bake up nice and fluffy. Don’t substitute baking powder; they behave differently. Always, always, always use the leavener specified in the recipe.

Quick-cooking or old-fashioned oats

Quick oats disappear more into the cookies, creating a more uniform texture. I prefer quick-cooking oats, so that’s what you’ll see in the photos. Old-fashioned oats offer a more hearty and discernible texture.

Peanut Butter Oatmeal Cookie Variations

Substitute other nut butters.

I’m in love with how these cookies turn out with peanut butter, but they’ll also work with almond butter or sunflower seed butter.

Stir in some extras.

You can add up to 1 1/2 cups chocolate chips, chopped nuts, raisins or dried fruit.

Make bigger cookies.

This recipe yields around 27 medium cookies (about 3 inches across). If you double the size of each cookie to use 1/4 cup dough each, you’ll end up with 13 to 14 large cookies instead (about 4.5 inches wide). The large cookies will require somewhere between 8 to 11 minutes in the oven.

Please let me know how your cookies turn out in the comments! I love hearing from you and appreciate your feedback.

Craving more cookies? Check these out:

• Monster Cookies
• Amazing Chocolate Chip Cookies
• Spiced Oatmeal Cookies
• Coffee Chocolate Chip Blondies

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Peanut Butter Oatmeal Cookies

• Author: Cookie and Kate
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 27 cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 94 reviews

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These peanut butter oatmeal cookies are 100% delicious. Plus, they’re gluten free and easy to make in just one bowl. Meet your new favorite peanut butter cookie recipe! Recipe yields about 27 cookies.

Ingredients

• 1 ½ cups creamy or chunky peanut butter (that’s one full 16-ounce jar minus ¼ cup)
• 2 ½ cups packed coconut sugar or 2 cups lightly packed brown sugar
• ⅓ cup melted coconut oil or 5 tablespoons melted butter
• 3 large eggs
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 2 ½ cups quick-cooking oats or 2 ¾ cups old-fashioned oats (certified gluten-free if necessary)
• Optional: flaky sea salt, for sprinkling

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
2. In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they’re evenly incorporated.
3. Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they’re no taller than 1 inch.
4. Bake 8 to 10 minutes, until they’re just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.
5. If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

Notes

Recipe adapted from my monster cookies recipe. 

Make it gluten free: Be sure to use certified gluten-free oats.

Make it vegan/egg free: Commenters report that flax eggs work fairly well (you might need to press the cookies down into a cookie-like shape before baking, and they might need a couple more minutes in the oven). To make the recipe vegan, also use coconut oil instead of butter.

Make it dairy free: Use coconut oil instead of butter.

Make it nut free: Sunflower seed butter should work well. If you’re only avoiding peanuts, almond butter will work, too.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Cookie
• Method: Baked
• Cuisine: American

The post Peanut Butter Oat Cookies appeared first on Cookie and Kate.

“What are monster cookies, though?” I asked recently, with vague recollections of cookies with M&M’s in them.

“Peanut butter, chocolate, and oat cookies.”

“Well, I’m sold.”

This monster cookie recipe took me about eight tries (nine?) to get right, but they are just right.

I almost gave up on them, to tell you the truth. My fella took a batch to work and overheard his coworker say, “This is the best cookie I’ve ever had,” so I knew I was close.

Here they are, in time for a fun weekend baking project or holiday treat. Let’s make some cookies!

These monster cookies are made with more wholesome ingredients than most. They have a classic bakery look and taste, and the sugar content that goes along with that. (If you’re looking for lightened-up, lower-sugar cookies, check these out, or just make half-sized cookies.)

These cookies are essentially made with peanut butter, eggs, coconut sugar or brown sugar, melted coconut oil or butter, and chocolate. They’re flourless and gluten free, as long as your oats are certified gluten free. I like to think that the nut butter and oats make them a little more redeeming.

How to Make Monster Cookies

These cookies are seriously easy to make with basic ingredients. You don’t even need to remember to soften your butter! Here’s the rundown:

1. Combine your peanut butter, sugar and melted oil or butter in a large mixing bowl, and mix well. You could do this in a stand mixer, but I hate lugging mine out. I use my beloved hand mixer (affiliate link). You can also mix these cookies with a big spoon by hand, which will take some muscle but it’s totally doable.
2. Add eggs, baking soda and vanilla. Mix again. This is so easy, you might as well turn on some music and dance around while you’re working on these.
3. Add your oats and chocolate. Mix again. La lalalala.
4. Scoop the dough onto a parchment paper-lined baking sheet. These are big cookies that expand while baking, so I can fit six per half-sheet pan.
5. Bake for 10 to 12 minutes, until they’re just starting to turn golden on the edges, then let them cool while you put the next batch in the oven. Repeat one more time and you’re done. (If you’re in a hurry, I think you could bake two sets of six cookies at the same time, with racks in the upper and bottom thirds of the oven.)

Monster Cookie Ingredient Considerations

Quick-cooking oats vs. old-fashioned oats

Quick oats disappear more into the cookies, whereas old-fashioned oats offer a more hearty and discernible texture. Did you know that quick-cooking and old-fashioned oats have nearly identical nutrition properties? Quick-cooking oats are just cut up a little more.

Coconut oil (and other oils) vs. butter

I love using unrefined (virgin) coconut oil in this recipe because it lends a very subtle layer of complexity. I can’t really pick out the coconut flavor, but the cookies taste a little more interesting. You could use a mild extra-virgin olive oil (like California Olive Ranch Everyday) or neutral oil, such as sunflower seed oil, but those tend to be more refined.

Butter works great, too, if you’re going for a super classic monster cookie.

Coconut sugar vs. brown sugar

I like to use coconut sugar since it’s a less refined, more natural sweetener made from evaporated coconut nectar. It doesn’t taste like coconut; it’s similar to brown sugar in flavor. It has been gaining popularity over the past few years. I buy it at Trader Joe’s or Whole Foods.

Brown sugar works, too, and costs less. You might be wondering why the recipe calls for 2 1/2 cups coconut sugar or 2 cups brown sugar—they actually are about the same by weight. Coconut sugar just weighs less per cup.

Chocolate chips vs. chocolate-coated candies

Most monster cookies are made with an equal mix of chocolate chips and chocolate-coated candies (think M&M’s). The candies are fun because you can buy colors that match the seasons or holidays (red and pink for Valentine’s Day, pastels for Easter, red and green for Christmas, multi-colored for Halloween, etc.). I bought my naturally colored candies at Whole Foods, near the bulk bins.

However, I also love these cookies with all chocolate chips. I buy bittersweet chocolate chips, so they satisfy my craving for dark chocolate that way.

Watch How to Make Monster Cookies

Change It Up

Mix up your mix-ins.

Like I said, I love these cookies with all chocolate chips (no candy-coated chocolate). You could even substitute some chopped nuts, raisins or other dried fruit for some or all of the chocolate.

Substitute other nut butters.

I can’t get enough of the peanut butter version, but you could substitute almond butter or sunflower seed butter.

Make smaller cookies.

This recipe yields 18 large cookies, which use 1/4 cup dough each. You could easily make 36 smaller cookies by using scoops of 2 tablespoons each. You cookies will bake up faster, somewhere between 6 to 9 minutes. They’re done when they’re just starting to turn golden around the edges.

Please let me know how your cookies turn out in the comments! They’re a real treat and I hope they become your new favorite cookie recipe.

Looking for more chocolate cookies and desserts?

• Amazing (Vegan) Chocolate Chip Cookies
• Coffee Chocolate Chip Blondies
• Mini Peanut Butter Cups and Chocolate Peppermint Cups
• Easy Salted Oat Fudge

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Monster Cookies

• Author: Cookie and Kate
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 18 cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 97 reviews

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Truly the best monster cookie recipe! These peanut butter, oatmeal and chocolate chip cookies are perfectly crisp on the outside and tender on the inside. Recipe yields 18 cookies.

Ingredients

• 1 ½ cups creamy or chunky peanut butter (that’s one full 16-ounce jar minus ¼ cup)
• 2 ½ cups packed coconut sugar or 2 cups lightly packed brown sugar
• ⅓ cup melted coconut oil or 5 tablespoons melted butter
• 3 large eggs
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 2 ½ cups quick-cooking oats or old-fashioned oats (certified gluten-free if necessary)
• ¾ cup bittersweet chocolate chips
• ¾ cup candy-coated chocolates (like M&M’s) or additional chocolate chips
• Optional: flaky sea salt, for sprinkling

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
2. In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and chocolate chips and mix until they’re evenly incorporated.
3. Working with an ice cream scoop or ¼ cup measuring cup, drop the cookies onto the prepared baking sheets. These cookies spread while baking, so leave several inches around each (I can bake six at a time). If they are irregularly shaped at the base, gently shape them into a more rounded mound. If you’d like your cookies to look extra pretty, dot a few extra M&M’s and chocolate chips on each mound of dough before baking.
4. Bake 10 to 12 minutes, until they’re just starting to turn golden around the edges. Do not overbake. Let the cookies cool for 10 minutes before transferring to a cooling rack. In the meantime, bake your next six cookies, and so on.
5. If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

Notes

Recipe adapted from Recipe Girl. 

Make it gluten free: Be sure to use certified gluten-free oats.

Make it vegan/egg free: Commenters report that flax eggs work fairly well (you might need to press the cookies down into a cookie-like shape before baking, and they might need a couple more minutes in the oven). To make it vegan, also use coconut oil instead of butter, and make sure to choose vegan chocolate chips and chocolate candies.

Make it dairy free: Use coconut oil instead of butter.

Make it nut free: Sunflower seed butter works well. If you’re only avoiding peanuts, almond butter will work, too.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Cookies
• Method: Baked
• Cuisine: American

The post Monster Cookies appeared first on Cookie and Kate.

For years, I’ve been searching for my go-to chocolate chip cookie recipe. I want outrageously delicious bakery-style chocolate chip cookies that completely capture my attention upon first bite. I want a chewy middle, barely crisp edges, complex flavor, and rich chocolate chips.

I want all of that in a cookie recipe that’s easy to make. No mixer required. No creaming of softened-but-not-too-soft butter. No chilling the dough for 24 hours. I don’t have the patience for any of that. Sometimes a girl just needs a cookie!

These chocolate chip cookies are the best homemade chocolate chip cookies I’ve ever had. My cookie search is over.

These cookies are so delicious and supremely easy to make. The dough needs a very reasonable 30-minute chill in the refrigerator, and let me tell you, they’re worth the brief wait.

Vegan Chocolate Chip Cookies

Also amazing? These cookies are (shockingly) vegan. That’s right, there’s no butter or eggs in this recipe, but you’d never guess it.

How? Instead of butter, these cookies use melted coconut oil, extra-virgin olive oil, or a neutral-flavored oil like avocado oil. The eggs are simply omitted with no downsides.

For non-vegans like me, this means that the recipe is even easier to make than standard chocolate chip cookies.

For those with dairy or egg allergies, these cookies are a total game changer.

The remaining ingredients are simple and wholesome. You’ll need whole wheat flour, chocolate chips, sugar, coconut sugar or brown sugar, and your basic salt and leavening agents. I sprinkled my cookies with some flaky sea salt to make them even more irresistible.

How These Amazing Chocolate Chip Cookies Came to Be

I can’t take full credit for this recipe. I was intrigued by the original recipe offered in the Ovenly Cookbook, via Food52. I made several adjustments to their ingredients and method.

I swapped whole wheat flour for all-purpose, which is undetectable in the final product. I also substituted coconut sugar for brown sugar, which is less refined (for those wondering, it is impossible to make bakery-style cookies using liquid natural sweeteners). I experimented with oils other than canola, which is highly processed and high in omega-6s.

I also found a chilling time shortcut. If you scoop the dough onto the sheets and then chill it, 30 minutes in the freezer works just as well as their 24-hour recommendation. That way, the recipe works with coconut oil, which solidifies at cool temperatures.

Coconut Oil vs. Olive Oil

We should talk a little bit about how your choice of oil affects the final product. I didn’t notice any textural differences with any of the oils, but virgin coconut oil offers a slight coconut flavor. Olive oil tastes like, well, olive oil, especially when the cookies are warm.

If you enjoy the flavor of either of those oils on their own, I think you’ll love how they shine through in these cookies and make the flavor more interesting. I’m partial to coconut oil. If you want cookies that taste like standard bakery chocolate chip cookies, use refined coconut oil or a neutral oil like avocado oil or safflower oil.

Cookie Dough Safety Note

Since the dough is egg free, it doesn’t carry the usual risk of salmonella poisoning. However, raw flour can carry a slight risk for E.Coli or other pathogens. So, I don’t recommend eating this dough, either!

Here’s more information from the CDC about raw flour (thank you to Tara for sharing).

More Cookie Recipes to Enjoy

• Monster Cookies
• Peanut Butter Oat Cookies
• Spiced Oatmeal Cookies

Please let me know how these cookies turn out for you in the comments. I hope they become your favorite chocolate chip cookie recipe, too.

Watch How to Make Chocolate Chip Cookies

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Amazing Chocolate Chip Cookies

• Author: Cookie and Kate
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes (plus 30 minutes chill time)
• Yield: 13 cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 449 reviews

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The best chocolate chip cookie recipe! These cookies are easy to make with basic, wholesome ingredients. No mixer required! They’re miraculously vegan, too (no softened butter here). Recipe yields 13 large cookies.

Ingredients

• 2 cups white whole wheat flour or regular whole wheat flour
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 ¼ cups chocolate chips*
• ⅔ cup lightly packed coconut sugar or ½ cup packed brown sugar
• ½ cup sugar
• ½ cup plus 1 tablespoon melted coconut oil or extra-virgin olive oil**
• ¼ cup plus 1 tablespoon water
• Maldon flaky sea salt for sprinkling (optional)

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Instructions

1. In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat.
2. In a large bowl, combine the coconut sugar, regular sugar, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes.
3. Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don’t overdo it).
4. Line 2 baking sheets with parchment paper for easy cleanup. Fill an ice cream scoop two-thirds with dough (or spoon the mixture into even 2-inch mounds), and place the dough onto one of the prepared sheets. Repeat with remaining dough, leaving several inches of space around each cookie.
5. Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
6. When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake until the edges are just starting to turn golden, about 14 to 17 minutes. Place the baking sheet on a cooling rack and sprinkle the cookies with flaky salt, if using. Repeat with the remaining cookies.

Notes

Recipe adapted from Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies.

*Chocolate chip notes: I like Ghiradelli’s bittersweet 60% cacao chocolate chips. Use vegan/dairy free chocolate chips if necessary.

**Oil notes: You can taste the coconut or olive oil flavor lightly in these cookies. Use whichever one you prefer. For completely neutral-flavored cookies, use a neutral-flavored oil such as avocado oil or safflower oil.

Make it dairy free/vegan: Simply use dairy-free/vegan chocolate chips, such as Enjoy Life brand.

Make it gluten free: Bob’s Red Mill’s gluten-free all-purpose flour blend works great!

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Cookie
• Method: Baked
• Cuisine: American

The post Amazing Chocolate Chip Cookies appeared first on Cookie and Kate.

My grandmother Virginia makes the best cookies. When my cousins and I were growing up, she always kept homemade cookies stashed in old cookie tins in the freezer (I bet she has some in her freezer now, too). She’d open up a canister and unfold the waxed paper lining, and we’d start grabbing for one after another. I like her cookies straight from the freezer; they have a more satisfying chew that way. I like them at room temp and fresh from the oven, too.

The cookies that stand out most in my memory are her oatmeal, dried cranberry and macadamia nut cookies. Or does she use white chocolate chips, not macadamia nuts? Grandma will tell me. She’s eighty-four, operates a brand new iPhone, and receives my new blog posts by email. She reads your comments, too. :)

She’d tell you that I wanted to do things my way when I was little. Guess I’m still doing it, because I came up with my own oatmeal cookie recipe instead of asking for hers (I’ll get it later, for sure). I wanted oatmeal cookies with a soft, fluffy interior and crisper edges with more concentrated flavor. I wanted these cookies to be even more redeeming than most, but mostly to be the tastiest of oatmeal cookies.

Instead of adding dried cranberries and macadamia nuts (or white chocolate chips), I kept these simple with some cinnamon and nutmeg, which permeate the whole cookie with delicious warming spices. More specifically, I used Frontier Co-op’s Ceylon cinnamon, nutmeg and vanilla extract, which are all organic. Frontier Co-op has generously filled my spice drawer with their products and the more I use them, the more I appreciate them. Take a whiff and you’ll know what I mean; they’re more potent and offer superior flavor than other brands. Plus, you can read where the spices came from on the bottle. I’m glad to be working with them again this winter.

These cookies are made with 100 percent whole grains—lots of old-fashioned oats, some oat flour (which you can easily yourself make out of oats, see notes) and some whole wheat flour (check the recipe notes for alternatives). Oat flour lends extra oat flavor and a light-as-air texture, and whole wheat flour offers enough structure to keep these cookies together. I know it’s a bit of a pain to use multiple flours, but this combination is really key to awesome oatmeal cookies.

Lastly, I used coconut sugar instead of brown sugar, which is less processed and contains some potassium. I’ve been able to find it at all of the grocery stores that I frequent lately, usually in the health food section but sometimes in the regular baking section. I had to use a couple of tablespoons of cane sugar to get the texture and sweetness level just right.

I hope these cookies make it to your holiday tables. Since they are on the softer/more delicate side, I wouldn’t recommend trying to pack these for shipping (these macaroons are perfect for that). Please let me know how they turn out for you!

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Spiced Oatmeal Cookies

• Author: Cookie and Kate
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 27 minutes
• Yield: 24 cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 51 reviews

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These oatmeal cookies are truly the best. They’re soft and fluffy in the middle, with crisper edges and lovely flavor, thanks to warming spices and oat flour. Recipe yields about 2 dozen cookies.

Ingredients

• ½ cup (1 stick/8 tablespoons) unsalted butter, softened*
• ½ cup packed coconut sugar
• 2 tablespoons sugar (I used organic cane sugar)
• 1 large egg
• 1 ½ teaspoons Frontier Co-Op vanilla extract
• 1 teaspoon Frontier Co-op ground Ceylon cinnamon
• ½ teaspoon Frontier Co-op ground nutmeg
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon fine sea salt
• 1 ¾ cup old-fashioned oats
• ⅓ cup oat flour**
• ⅓ cup white whole wheat flour or regular whole wheat flour***

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Instructions

1. Preheat the oven to 325°F. Line two cookie sheets with parchment paper, or lightly grease them.
2. In a medium mixing bowl, combine the butter, coconut sugar and cane sugar. With a hand-held electric mixer or by hand, beat them together until they are fully incorporated and lighter in color.
3. Add the egg and vanilla and beat well, until the mixture is light and fluffy. Add the cinnamon, nutmeg, baking soda, baking powder and salt, and blend until combined.
4. Lastly, add the oats, oat flour and whole wheat flour. Blend on low speed until combined. Scrape the sides and bottom of the bowl with a spatula, and mix briefly to be sure it’s evenly blended.
5. With a cookie dough scoop or two spoons, scoop about 1 tablespoon of dough at a time onto the prepared baking sheets, leaving at least 2 inches of space around each cookie.
6. Bake the cookies for 12 to 13 minutes, until they’re a light golden brown with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.
7. Remove the cookies from the oven, place the pan on a cooling rack, and let the cookies cool completely on the pan before handling (these cookies are delicate when warm). Repeat with any remaining cookies.

Notes

Recipe created with reference to The Kitchn’s chewy oatmeal cookies and Serious Eats’ ultimate chocolate chip cookie guide.
*How to soften butter: I just microwaved mine in a bowl for 20 to 30 seconds. Or, let it soften on your stovetop while you preheat the oven until it’s soft and slightly melty.
**How to make your own oat flour: In a blender or food processor, blend up about ½ cup old-fashioned oats until you have a fine flour. You will have some extra flour left over (it stores well, so I always make extra for future baking projects).
***Flour alternatives: You can also use gluten-free all-purpose flour or regular all-purpose flour.
Make it gluten free: Use gluten-free all-purpose flour instead of whole wheat. Be sure to use certified gluten-free oats and oat flour (or make your own out of certified gluten-free oats).
Make it dairy free: Replace the softened butter with room temperature coconut oil.
If you want to add mix-ins: You can fold in up to 1 ½ cups chocolate chips, dried cranberries, and/or chopped nuts at the end, just before you scoop the dough. You might need to bake the cookies a minute or two longer, given the increase in volume.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Cookie
• Method: Baked
• Cuisine: American

This post is sponsored by Frontier Co-Op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K! 

The post Spiced Oatmeal Cookies appeared first on Cookie and Kate.

Hello from the other side. I survived cookbook edits round two, which is the most intense round because a copy editor went through and pointed out my every inconsistency. Oh, my perfectionistic heart! The book and I are better for it, though, and part of me loved arguing over the use of among vs. between.

I can’t wait to get caught up with you guys and caught up on sleep, too. Today, I’m sharing an incredible cookie recipe from Alanna Taylor-Tobin of Bojon Gourmet, and the author of the new gluten-free cookbook Alternative Baker. Alanna has cheered me on through my cookbook-making process and helped test several of my recipes (thank you, Alanna!).

I’m in awe of her work in this new cookbook. Alanna is a trained pastry chef who has mastered gluten-free flours and created over 100 absolutely stunning dessert recipes (each with a photo) in her new cookbook. If you love baking pies and are curious about nutritious and delicious gluten-free flours like buckwheat, chestnut, teff and mesquite, this book is for you.

These cookies called my name from the cookie chapter because they use buckwheat flour, which I love and have in my pantry, and chocolate. Loads of chocolate. (I had also admired these cookies on another friend named Alana’s blog, Fix Feast Flair. Check them out there, too!)

The buckwheat lends this sort of mysterious nutty flavor to the background, and it’s pretty magical. Her version in the book includes bergamot (or orange zest), which sounded lovely, but I’ve had a rough week and found myself craving some pure chocolate comfort food. So I skipped the zest this time, but I’ll try her orange version next time.

I busted out my stand mixer for these babies (although I think you could use a hand mixer if you are patient enough to stand there for a while) and found tapioca flour with all the other Bob’s Red Mill products at my nearest grocery store (although, I think you can use arrowroot starch or cornstarch instead). If you buy buckwheat flour to make these beauties, she has nine other buckwheat recipes in her book, and I have buckwheat pancakes, waffles and crêpes for you, too. Have a great weekend!

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Buckwheat Double Chocolate Cookies

• Author: Cookie and Kate
• Prep Time: 25 mins
• Cook Time: 10 mins
• Total Time: 35 minutes
• Yield: 30 cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 25 reviews

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This gluten-free double chocolate cookie recipe is made with buckwheat flour, which lends a delicious nutty flavor. These cookies totally taste like brownies. Note that you will need a stand mixer or electric hand mixer for this recipe! Recipe yields 30 small cookies (mine were a little bigger than they were supposed to be so I ended up with about 24).

Ingredients

• 6 tablespoons unsalted butter
• 12 ounces bittersweet chocolate (60–70% cacao mass)*, chopped (about 2 ¼ cups), plus several chunks for the tops of the cookies
• ½ cup buckwheat flour
• 2 tablespoons tapioca flour**
• ¾ teaspoon baking powder
• 2 large eggs, at room temperature***
• ½ cup plus 2 tablespoons cane sugar
• ½ teaspoon fine sea salt
• 1 teaspoon vanilla extract
• Flaky salt such as Maldon, for the tops

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Instructions

1. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees Fahrenheit. Line 2 rimless cookie sheets with parchment paper.
2. Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add 8 ounces of the chocolate (not all of it!) and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch. Remove from the heat and keep warm. Sift the buckwheat flour, tapioca flour and baking powder into a small bowl and set aside.
3. Meanwhile, place the eggs, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and whip on medium-high speed until the mixture is very light and fluffy, 5 minutes (or use a mixing bowl and hand mixer). Turn the mixer to low and stir in the vanilla until just combined, then the warm chocolate butter mixture. Add the flour mixture and beat on low speed until combined. Remove the bowl from the mixer and use a flexible silicone spatula to fold in the remaining 4 ounces chopped chocolate.
4. If the batter is very runny, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Use a #40 spring-loaded ice cream scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches apart. Top each cookie with a few chunks of chocolate and a few flecks of flaky salt.
5. Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes, rotating the pans front to back and top to bottom halfway through baking. Let cool on the pans. Enjoy warm or at room temperature. The cookies are best the day of baking but will keep, airtight at room temperature, for up to 3 days.

Notes

Recipe from Alternative Baker by Alanna Taylor-Tobin of Bojon Gourmet.
*Chocolate note: I used Trader Joe’s enormous Belgian dark chocolate bar to make these (54% cacao mass).
**Potential tapioca starch substitutions: I think arrowroot starch or cornstarch might work just as well, but haven’t tried, so please let a comment if you do!
***How to warm eggs to room temperature quickly: If you forget to pull these out of the fridge before you’re ready to bake cookies (cough, me), just put your eggs in a bowl and pour hot water over them. If you do this when you start preparing the ingredients, the eggs should reach room temperature by the time you need them.
Bergamot/orange variation: Add 1 ½ teaspoons packed finely grated zest from 1 medium bermagot or orange to the chocolate and butter mixture as it melts.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Cookie

The post Buckwheat Double Chocolate Cookies appeared first on Cookie and Kate.

Too soon for gingerbread cookies? I hear everyone who put up their Christmas tree this weekend shouting, “No!” These are for you, my cinnamon candle-burning, Nat King Cole-playing friends. I appreciate your enthusiasm.

I usually get all bah-humbug Christmas baby this time of year, since the holiday completely overshadows my December 25th birthday if I’m not careful. I’m already planning my 30th birthday celebrations (with help, thankfully!) and have resolved to embrace the holiday cheer this time around. I might even put up a Christmas tree. A tiny one, with white Christmas lights. That sounds lovely.

I’ll probably make more batches of gingerbread cookies to share with friends this year, too, now that I’ve perfected the recipe. They’re so fun to make! I made a few simple substitutions to turn classic gingerbread cookies into healthier gingerbread cookies, without sacrificing flavor.

The result is a dough that is remarkably easy to make (no mixer required) and manage (it might as well be Play-Doh!).

How to Make Healthier Gingerbread Cookies

My substitutions include swapping coconut oil for butter, coconut sugar for brown sugar and whole wheat pastry flour for all purpose. All of those ingredients are becoming more mainstream now as their health benefits become more apparent.

Whole wheat pastry flour is one of my favorite subtle nutrition upgrades. It possesses all of the health benefits of whole wheat flour, but it’s more finely ground, lighter in taste and produces marvelously tender whole grain goodies.

It’s a great substitute for all-purpose flour in cookies, pie crusts and in many recipes that call for baking powder and/or baking soda for leavening. (You don’t want to use whole wheat pastry flour in yeasted recipes, like pizza dough. It just won’t work.)

These cookies turned out perfectly with 100 percent whole wheat pastry flour. I don’t think anyone would be able to tell that these cookies are made with whole grain flour! They’re crisp, spiced and delicious.

Molasses & Spice Notes

You can control the level of spice and flavor intensity by carefully choosing your molasses. I tried a lighter molasses and blackstrap molasses. The light molasses produces cookies with lighter color and flavor, naturally. If you’re making these cookies for kids with sensitive palates, you might want to choose light molasses and maybe even use half of the spices specified below.

If you want dark, intense cookies with an almost dark chocolate-level of richness, use blackstrap molasses and the full amount of spices. Blackstrap molasses offers greater nutritional value as well, since both the flavors and minerals present in molasses are more concentrated. Who would have guessed that a by-product in sugar production could be so high in potassium, iron, Vitamin B6, calcium and magnesium?

How to Decorate Your Cookies

You also have a few options when it comes to decorating your cookies. You could enjoy them plain, of course. They are not overtly sweet, though, and they look more festive with some decoration.

Options include sprinkling the cookie dough shapes with sparkling turbinado (raw) sugar or dusting them with additional coconut sugar before baking. You can ice them with the lemony icing offered below, which requires some powdered sugar (here’s how to make your own with less refined sugar) and/or sprinkle them with powdered sugar, which looks like snow. You could use a traditional royal icing, which calls for raw egg yolks and completely hardens on the cookie. Or, you could melt chocolate chips and drizzle chocolate on top. It’s up to you!

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Healthier Gingerbread Cookies

• Author: Cookie and Kate
• Prep Time: 30 mins
• Cook Time: 10 mins
• Total Time: 40 minutes
• Yield: 32 cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 95 reviews

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Here’s a healthy version of your favorite classic gingerbread cookies! This gingerbread cookie recipe is healthier because of a few simple substitutions—I substituted whole wheat pastry flour for all purpose flour, coconut oil for butter and coconut sugar for brown sugar. See notes provided in the paragraphs above for tips and suggestions on choosing your molasses and decorations. Recipe yields around 32 cookies, depending on their size.

Ingredients

Cookies

• 3 cups (310 grams) whole wheat pastry flour*, plus more for work surface
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• ¾ teaspoon kosher salt
• ½ teaspoon ground cloves
• ½ teaspoon finely ground black pepper
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ cup melted coconut oil
• ½ cup unsulphured molasses (use regular molasses for lighter, somewhat spicy cookies or blackstrap molasses for very spicy, intensely flavored cookies—or a mixture of both)
• ½ cup packed coconut sugar
• 1 large egg
• Powdered sugar, for dusting (optional)

Lemon icing (optional)

• ½ cup powdered sugar (here’s how to make your own)
• ¼ teaspoon lemon zest (optional, for intense lemon flavor)
• 2 ¼ teaspoons lemon juice

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Instructions

1. In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda and baking powder. Whisk until blended.
2. In a small mixing bowl, combine the coconut oil and molasses and whisk until combined. Add the coconut sugar and whisk until blended. (If the sugar is gloppy and won’t incorporate into the mixture, warm the mixture for about 20 seconds in the microwave or over low heat on the stove, just until you can whisk it all together.) Add the egg and whisk until the mixture is thoroughly blended.
3. Pour the liquid mixture into the dry and mix just until combined. (If it seems like you don’t have enough liquid, just keep mixing!) Divide the dough in half. Shape each half into a round disc about 1 inch thick and wrap it in plastic wrap. Place both discs in the refrigerator and chill until cold—about 1 hour, or up to overnight.
4. Preheat oven to 350 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large baking sheets with parchment paper. Lightly flour your working surface and roll out one of your discs out until it’s ¼ inch thick. If the dough is very hard or crumbly, just roll it as best you can and then let it rest for a few minutes to warm up. Repeat until you’ve successfully rolled the dough to ¼ inch thickness.
5. Use cookie cutters to cut out cookie shapes and place each cookie on a parchment-lined baking sheet, leaving about ½ inch of space around each one (this dough just barely expands during baking). Combine your dough scraps into a ball and roll them out again, repeating until you have used up all of your dough. Repeat with remaining disc. (If you’d like to decorate the cookies with granulated sugar like turbinado or extra coconut sugar, sprinkle it onto the cookies now.)
6. Place baking sheets in the oven, one on the middle rack and one on the upper. Bake for 8 to 11 minutes; for softer cookies, pull them out around 8 minutes and for more crisp cookies, bake for up to 11 minutes. The cookies will further crisp as they cool. Place the baking sheets on cooling racks to cool.
7. If you’d like to ice the cookies and/or sprinkle them with powdered sugar, wait until they have completely cooled to do so. To make the icing, in a small bowl, combine the powdered sugar, optional lemon zest and the lemon juice. Whisk until thoroughly blended. Transfer the icing into a small Ziploc bag, squeeze out any excess air and seal the bag. Cut off a tiny piece of one of the lower corners and squeeze icing through the hole to decorate the cookies as desired. The frosting will harden eventually, but it won’t ever be as indestructible as royal icing.
8. If you’d like to sift powdered sugar over the cookies, do it now. Wait until the icing has firmed up (about 1 hour) before carefully stacking the cookies in a storage container. Cookies will keep for up to 1 week at room temperature.

Notes

Recipe adapted from Martha Stewart, on Smitten Kitchen’s recommendation. Recipe updated 12/17/18 to remove whole wheat flour as an option—it doesn’t work well. My sincere apologies to anyone who was disappointed by their cookies.

*Flour notes: This recipe works great with whole wheat pastry flour. You can find generally whole wheat pastry flour at well-stocked grocery stores, as well as health food stores. All-purpose flour will also work. The dough tends to be hard and crumbly when made with regular whole wheat flour so I don’t recommend it. Also, to measure your flour properly, spoon the flour into your measuring cups and level off the top with a knife.
Make it vegan/egg free: I haven’t tried, but based on other recipes, I think you could successfully substitute a flax egg in this recipe, or maybe even use 3 tablespoons applesauce instead of the egg.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Cookie
• Method: By hand
• Cuisine: American

This post was created in partnership with Bob’s Red Mill and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

The post Healthier Gingerbread Cookies appeared first on Cookie and Kate.

Hello from Portland! There are quite a few states between me and the peanut butter cookies in my freezer right now, but I’m looking forward to cookies when I get home. Which reminds me, I miss my Cookie! I’ve been a little overwhelmed by all the city hustle and bustle that I have experienced over the past few days. I’m looking forward to some quality Cookie and Kate time when I get back.

I made these cookies for Jessica’s virtual baby shower. I haven’t met Jessica yet, but I feel like I know her (especially after listening to her chat with Jessica Lively!). I’ve sung her praises before so I’ll try to contain myself here. Her baby is going to have one sweet, creative and hilarious mama.

Jessica loves to “trash up” her favorite base recipes by adding about as many flavors as possible. So I went ahead and added as many of my favorite flavors to these cookies as I possibly could (plus some sprinkles for good measure!). I think Jessica will approve.

You can see the full list of goodies created by bloggers to celebrate Jessica’s soon-to-be-here babe over on Bev Cooks and Edible Perspective. Bev and Ashley know how to throw a party. Congrats, Jessica!

If we’re being honest here, I really wanted these cookies to be served as one giant skillet cookie. After my fourth skillet cookie crumbled on me, though, I said good riddance. Skillet cookies are sort of inherently exciting and celebratory and I would hate to dash your hopes with messy, crumbling slices. Lucky for me, everyone loves a good cookie, and these are some good cookies.

I hope you’ll give these honey-sweetened, oat-based, peanut butter everything cookies a shot soon, whether you need a simple dessert to bring to friend or just need a treat to satisfy your sweet tooth.

1 tablespoon cookie scoop (unnecessary but very handy for scooping out evenly sized cookies)
Nordic Ware Baker’s Half Sheet (I used two)

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Peanut Butter, Banana, Honey & Oat Chocolate Chip Cookies!

• Author: Cookie and Kate
• Prep Time: 14 mins
• Cook Time: 16 mins
• Total Time: 30 minutes
• Yield: 36 cookies
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 58 reviews

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Healthy gluten-free, honey-sweetened, oat-based cookies made with peanut butter, banana and chocolate chips! Recipe yields about 36 small cookies.

Ingredients

• ½ cup honey or real maple syrup
• ½ cup natural unsalted peanut butter*
• ⅓ cup mashed overripe banana (about 1 medium banana)
• 4 tablespoons (2 ounces) unsalted butter, melted, or ¼ cup melted coconut oil
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon fine-grain sea salt
• ½ teaspoon ground cinnamon
• 1 ½ cups old-fashioned rolled oats, ground for 30 seconds in a food processor or blender
• 1 ½ cups old-fashioned rolled oats
• 1 ½ cups semi-sweet chocolate chips
• Optional: 2+ tablespoons sprinkles, plus more for sprinkling on top
• Optional: Flaky sea salt, for sprinkling on top

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Instructions

1. Preheat the oven to 325 degrees Fahrenheit with two racks near the middle. Line two baking sheets with parchment paper (if you don’t have parchment paper, lightly grease the baking sheets).
2. Measure out the honey and peanut butter—I found this easiest to do in a small liquid measuring cup. Add honey to the ½ cup line, then add peanut butter until you reach the 1 cup total liquid line.
3. Pour the honey and peanut butter mixture into a mixing bowl. Add the mashed banana and melted butter and whisk until the mixture is well blended. Use your whisk to beat in the egg, scraping down the side of the bowl once it’s incorporated. Whisk in the vanilla, baking soda, baking powder, salt and cinnamon.
4. Switch to a big spoon and stir in the ground oats, rolled oats, chocolate chips and sprinkles until they are evenly combined. Drop the dough by the heaping tablespoon (a small cookie scoop is perfect for this) onto your prepared baking sheets. I added a few extra sprinkles on top for good measure.
5. Bake the cookies, reversing the pans midway through (swap the cookies on the top rack with the cookies on the lower rack) until they’re barely set and just beginning to turn golden around the edges, about 16 minutes. Remove the cookies from the oven and let them cool completely on the pans. If desired, sprinkle lightly with flaky sea salt now.

Notes

Recipe adapted from my maple-sweetened peanut butter chocolate chip cookies.

*If your peanut butter is salted: Reduce salt in recipe to ½ teaspoon.

Make it nut free: I suspect that sunflower seed butter would work (sunbutter), although the end result will vary in flavor (for sure) and potentially in texture.
Make it gluten free: Be sure to use certified gluten-free oats and oat flour.
Make it dairy free: Substitute coconut oil for butter and use non-dairy chocolate chips, such as Enjoy Life brand.

Make it egg free: Substitute a flax egg for the regular egg.

Make it vegan: Substitute a flax egg for the regular egg, coconut oil for the butter, and make sure to use non-dairy chocolate chips, such as Enjoy Life brand.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Cookies
• Method: Baked
• Cuisine: American

The post Peanut Butter, Banana, Honey & Oat Chocolate Chip Cookies! appeared first on Cookie and Kate.