Almond Joy Cookies. I’ve made Mounds Bar Cookies, twice, and Mounds Bar Brownies.
It’s time to show some love for Almond Joy. Are you a Mounds Bar or an Almond Joy person? I’m both. If you can relate, you’re going to love the cookies. They’re some of the best cookies I’ve made in a long time and actually took me by surprise. They’re soft, ultra chewy, and loaded with amazing texture and so much almond-coconut flavor. The crunchy and buttery slivered almonds, the sweetened shredded coconut, and plenty of chocolate make the cookies so satisfying. I used both almond and coconut extracts to boost and intensify those flavor profiles. The recipe makes a baker’s dozen, which is perfect if you don’t need a huge batch of these tempting little morsels laying around, but you can easily double it if you do for cookie exchanges or holiday parties.
Chewy Brown Sugar Cookies. - Sallys Baking Addiction. Super soft and chewy brown sugar cookies – no mixer required!
Welcome to Day 8 of Sally’s Cookie Palooza! We took a quick break yesterday for some engagement photo excitement. Kevin and I are having a hard time choosing our favorites. Definitely getting the first one printed! A very huge thank you to our amazing photographer, Megan Beth. Let’s put the thoughts of wedding dress fittings aside for at least 5 more days. S'Mores Stuffed Cookies Recipe. Blueberry Cream Cheese Cookies with a Lemon Glaze. Super Soft Sprinkle Pudding Cookies. These SUPER SOFT Sprinkle Pudding cookies are so so easy and loaded with vanilla flavor!
Before you’re all, “yawnnnnn I’ve seen pudding cookies a trillionty times” stay with me for a second… I firmly believe in the value of a solid basic recipe. Basics are the recipes you make most often… Of ALL THE BAKING I do here in my kitchen the recipe most requested and most baked is chocolate chip cookies. Certainly I am all about the special occasion dessert, I mean duh, but if I’ve learned anything from you nice folks it’s that easy, everyday classics are your jam. So with that said, these super soft sprinkle pudding cookies will be a staple in your baking arsenal from this moment on. Adding pudding to the cookie dough is a simple trick to amp up the flavor, but also to keep the cookies soft. I used regular old vanilla instant pudding… but you could really use any flavor you wanted to. And yes you’ll need sprinkles. The texture is outstanding! Salted Caramel Chocolate Chip Cookies - Creme De La Crumb. Pumpkin Chocolate Butterscotch Chip Cookies.
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Best Christmas Tree Cookie Stacks-How To Make Christmas Tree Cookie Stacks—Delish.com. Eggnog Meltaway Cookies [INFOGRAPHIC] Double peanut butter cookies. My all time favorite cookie.
A classic recipe that you will (no doubt) keep handy. Ingredients: 2/3 cup all purpose flour1 tsp baking soda1/2 cup unsalted butter, room temp.1 cup creamy salted peanut butter1 cup packed light brown sugar1 large egg, beaten3/4 tsp vanilla extract2/3 cup peanut butter chips Directions: Line your cookies sheets with parchment paper. In a small bowl, whisk together the flour and baking soda and set aside. In a large bowl, using a rubber spatula, mix the butter, peanut butter and sugar until smooth. Add the flour mixture to the large bowl and mix until all is incorporated.
Cover dough and refrigerate for 30 minutes. Preheat oven to 375 F. Form small balls with the dough, place on cookie sheet and slightly flatten them. Pumpkin Cookies with Butterscotch Chips Recipe. Spiced Pumpkin-Oatmeal Cookies Recipe. The Ultimate Chocolate Chip Skillet Cookie. Chocolate chip cookies is one of our all time favorite treats!
We’ve tested recipe after recipe and it is safe to say this tops our list of favorites! It is best eaten warm and gooey right out of the oven with some coconut milk ice cream, Y U M!!! *paleo, gluten-free, dairy-free, refined sugar-free Recipe: -2 cups sifted blanched almond flour -1/2 teaspoon baking soda -1/4 teaspoon sea salt -1 cup mini chocolate chip -1 egg -1/3 cup raw honey, melted -1/4 cup coconut oil, melted -1/2 teaspoon vanilla Extract Directions: Preheat oven to 350 F.
Grease 2 mini 6″ cast iron skillets. In a large bowl, mix together the almond flour, baking soda, and salt with a fork. Add the chocolate chips to the dry mixture and combine. In a small separate bowl, mix the wet ingredients together, honey, coconut oil, vanilla extract, and egg. Stir the wet ingredients into the dry until evenly mixed.
Let the dough chill in the fridge for at least 30 minutes. Like this: Like Loading... Related Blueberry Muffins. Gluten free banana chocolate chip cookies. This is a similar recipe to one I posted a month and a half ago - the banana walnut chocolate chunk breakfast cookies - which I vehemently adored, so I had to recreate while on vacation.
Here I used gluten free flour, regular chocolate chips, nixed the walnuts and used a bit more banana. I also didn't use an electric mixer to combine the ingredients (mixed em with a rubber spatula instead) which made them flatter. Verdict is still FANtastic. Ingredients: 1.5 cups gluten free flour1 tsp sea salt1/2 tsp baking soda3/4 cup unsalted butter, room temp.1 cup brown sugar1 large egg1.5 tsp vanilla extract2 small ripe bananas, mashed1 cup old fashioned oats1/2 cup chocolate chips Directions: Preheat oven to 375 degrees F.
Combine the first 3 ingredients in a bowl and set aside. In a large bowl, combine the butter and sugar using a rubber spatula, as best you can. Almond Raisin Cookies - Good Girl Gone Green. Coconut Flour Cookies. Almond meal apple fritter cookies. THIS cookie is a rerun in my house - I made them last year and they were gone in 5 hours flat.
I had to make them again. They are so big on taste - a must make in my opinion. I used a honey crisp apple but you can use anyone you have on hand. Ingredients: 1.5 cups almond meal/flour1/2 cup shredded coconut, unsweetened 1/2 tsp sea salt 1/2 tsp baking soda1/2 cup coconut sugar1.5 tsp cinnamon 1/3 cup coconut oil or butter, melted & cooled1 egg, beaten1/3 cup unsweetened applesauce 1/2 tsp vanilla extract1 large apple, peeled, cored & finely diced Directions: Preheat oven to 350 F. Gluten free white chocolate mocha cookies - Hungry Happens! So this is the same base recipe that I use for all my gluten free chocolate chip cookies - simple and delicious.
But this time I made things a bit more interesting by adding the espresso powder and using white chocolate chips - such a heavenly taste festival. You can use any nut butter, but i used raw creamy peanut butter. Also, if you can't get your hands on the cacao powder, you can use cocoa powder. Lastly, the maple syrup is interchangable with honey. Ingredients: