Recipes tagged with « Cookies »
Vegan Hazelnut Chocolate Cookies
Crunchy outside, chewy inside. Hazelnuts toasted until fragrant, dark chocolate chunks melting just right. Oil-based binders keep them moist without eggs or dairy. Slight caramel notes from brown sugar, balanced by a sprinkle of flaky sea salt. Substitutions possible with almond oil or soy milk. Dough can rest in fridge or freeze for ease later. Watch for golden edges but soft-centered texture. Bubbles and cracking top signal near-done. A tactile reminder: edges firmer, middle still yielding. Avoid overbaking. Ideal for grab-and-go treats or paired with coffee. Slightly nutty aroma fills kitchen while baking.
Freezer Pecan Cookies
Butter-rich cookies studded with walnuts and dried cranberries, frozen as logs for slicing on demand. Fluffy yet crisp edges, soft centers, a whisper of citrus zest replacing traditional vanilla. Shaped in advance, frozen tightly to preserve texture and flavor up to 4 months. Hands-on dough handling tips included. Balances sweet and nutty with tart pop. No lactose. Uses cake flour and brown sugar for a tender crumb. Oven cues over timers for perfect bake every time.
Witch Fingers Cookies
Small spooky cookies shaped like fingers bursting with texture. Made from a butter-sugar base with flour replaced partially by almond flour for chew and richness. Egg yolk binds but keeps it tender. Milk adds moisture—adjustable for dough consistency. Vanilla subbed with almond extract for a nutty twist. Candy 'nails' replaced by sliced blanched almonds, reddish sugar-coated peanuts swapped for bright red chili-coated peanuts adding heat with sweet. Chill dough to firm up—critical for shaping fingers. Bake until pale golden underneath with subtle crackle on edge. Cool completely before handling; otherwise, they crumble. Great for Halloween or anytime you want to freak out guests. Crunchy, chewy, sweet with a whisper of spice from the chili peanuts. No em dash here. Practical, reliable, worried about dough dryness? Add milk teaspoon by teaspoon.
Soft Dulce de Leche Sandwiches
Tender round cookies filled with dulce de leche and coated with toasted shredded coconut. Butter and sugar creamed for a denser crumb. Baking powder swapped for baking soda plus a pinch of salt for balanced rise. Flour mostly whole wheat for nuttiness and chew. Replace vanilla with almond extract—adds complexity. Toast coconut to deepen flavor. Pliable dough chills then rolls thin for even baking. Sandwich assembly rolls edges for chew, prevents mess. Store wrapped at room temp, lasts 3 days max. Texture soft, slight chew from coconut. Aroma sweet caramel, hint almond. Requires seeing golden edges to know done.
Cocoa Coconut Cookies
Dairy-free, nut-free chocolate cookies with a chewy coconut exterior and a milk chocolate center. Uses cassava flour and maple syrup to adjust texture and sweetness. Coconut oil adds richness and moisture. The chocolate filling is enhanced with a pinch of cinnamon, bringing warmth to the flavor. Baking guided by visual cues like golden edges and toasted coconut. Hands-on shaping ensures consistent size. Recipes adjusted for timing and ingredients for texture balance. Store airtight at room temp up to a week.
Molasses Ginger Galettes
Old-fashioned molasses cookies with a sharp twist of preserved ginger and a hint of cinnamon. Low nut risk, dairy-friendly (with swap), and a tender, chewy crumb. Keys are timing and texture awareness. Ingredients tweaked for a deeper spice note and better shelf life. Dough slightly smaller portions. Baking cues over clocks. Great midweek baking project. Keeps well in an airtight container for days. Swap butter for coconut oil or margarine for lactose-free. Cane sugar in place of dark brown sugar works but expect a milder flavor.
Marshmallow Chocolate Cookies
Crunchy shortbread cookies topped with fluffy homemade marshmallow and dipped in smooth bittersweet chocolate. Adjusted sugar and flour quantities for balanced texture. Substituted honey for corn syrup to deepen flavor; light cream replaces water to enrich marshmallow. Steps reordered to optimize prep and cooling times while ensuring clean chocolate dip and set. Timing cues emphasize visual and tactile feedback rather than strict clock watching. Techniques include proper dough chilling to avoid spreading, recognizing marshmallow between soft peaks and stiffness, and tempering chocolate without overheating to avoid bloom. Yield about two to three dozen treats, adapted for home kitchens without fancy equipment.
Soft Oat Chocolate Chip Cookies Light
Oat-based cookies with chopped bittersweet chocolate. Uses whole wheat and almond flour blend for a nutty twist. Butter partially replaced by Greek yogurt for moisture and fewer calories. Cane sugar swapped with coconut sugar to lower glycemic impact. Chilled dough develops flavor. Bake until edges turn golden, centers stay soft. Ideal for gently sweet, lightly crisp cookies with chew. Store airtight for up to 5 days.
Oat Chocolate Chip Air Fryer Cookies
Cookies made with a mix of whole wheat and oat flakes, leavened with baking powder and soda, baked in an air fryer. Butter swapped for coconut oil, and vanilla extract added. Chopped dark chocolate replaces chips. They bake in slightly less time, with a short chill step optional. Yield is one dozen medium-sized cookies with a crunchy edge and chewy center.
Twisted Fortune Crisps
Light crispy cookies with a twist. Uses rice flour and coconut oil instead of all-purpose flour and vegetable oil. Sugar amount reduced by 30 percent. Baking time slightly adjusted. Fun paper slips folded inside warm crisp rounds. Mix of corn starch and rice flour gives delicate texture. Coconut oil adds subtle aroma. Whites whipped just enough with reduced sugar. Quick shaping step folds disks over the message strips. Cooling on glass rims to set shape. Gluten-free hint. Dairy-free, nut-free, vegetarian-friendly treats. About 20 made per batch.