There are times when I love creating new recipes, especially fresh-baked chocolate chip cookies, like Sea Salt Chocolate Chip Cookies, Chunky Oatmeal Chocolate Chip Cookies, and Almond Flour Chocolate Chip Cookies.

But then there are those other times when copycat recipes are informative and fun to play around with. This is what the DoubleTree Cookie recipe is all about. Follow along and learn how you can make these famous cookies right at home.

Ingredients

My favorite thing about the DoubleTree Hotel chocolate chip cookies is that there are no complicated ingredients. It’s basically like your classic chocolate chip cookie recipe with a few fun additions. For home bakers and the like, we will need:

• All-purpose flour: All-purpose flour is the base of the official recipe, and it wouldn’t be a classic chocolate chip cookie without it.
• Oat flour: Oat flour gives the Double Tree chocolate chip cookie its tender crumb. You can buy oat flour at the store or make ground oats at home. All you have to do is to process rolled oats in your food processor (or a spice grinder) until you reach a fine powder. However, make sure to use rolled oats, as other types of oats will not work in this recipe. And if you are new to the world of oats, here is a helpful article about the difference between Rolled Oats and Quick Oats.
• Baking soda: Baking soda gives the cookies a slight lift and golden brown color.
• Kosher salt: Kosher salt or sea salt can be used to enhance those oat, walnut, and chocolate flavors.
• Ground cinnamon: Cinnamon is part of the original recipe that adds a subtle background warmth.
• Unsalted butter: Use unsalted butter, since there is salt in the recipe, and bring it to room temperature.
• Cane sugar: While you can use granulated white sugar, I like the less processed cane sugar.
• Coconut sugar: Coconut sugar replaces the light brown sugar. It creams just as well as the brown sugar. With that being said, if all you have is dark brown sugar, that would work as well.
• Vanilla extract: Vanilla extract gives it that classic cookie sweetness.
• Lemon juice: While untraditional, lemon juice is part of the top-secret recipe that gives it the brightness it needs to cut through some of the sweetness. Make sure not to skip it!
• Eggs: Two large eggs bind and lift the cookies to just the right texture.
• Semi-sweet chocolate chips: The original recipe calls for Nestle Tollhouse chocolate chips, but we use Enjoy Life semi-sweet chocolate chips (affiliate link.) You can use any chocolate chip you prefer; just stick to semi-sweet for the most authentic flavor.
• Walnuts: Walnuts add buttery crunch, but you can swap these out for almonds or pecans, or omit them altogether.

How to Make DoubleTree Chocolate Chip Cookies

Whether you want to create fond memories or be the host with the most welcoming guests with the perfect cookies, these Double Tree cookies will get you there. Here’s how I like to make them:

1. Mix the dry ingredients: In a medium mixing bowl, combine the flours, baking soda, salt, and cinnamon.
2. Cream butter and sugars: In a large bowl, cream together the softened butter, cane sugar, and coconut sugar with a hand mixer at medium speed for 5-6 minutes.
3. Add flavorings: Add the vanilla extract and lemon juice and mix for 30 seconds.
4. Add eggs: Add the eggs to the butter and sugar mixture. Mix on medium-speed until smooth, about 2 minutes.

5. Make cookie dough: Add the flour mixture to the wet mixture in 3 batches while simultaneously mixing on low speed. Make sure to scrape down the sides of the bowl before adding each batch of flour.
6. Add mix-ins: Stir in the chocolate chips and walnuts with a rubber spatula.
7. Scoop cookies: Using a large ice cream scoop (3 tbsp), portion dough onto a parchment paper-lined baking sheet. You should end up with about 20 cookies.
8. Rest overnight (optional): Loosely cover the balls of dough with plastic wrap. Place it in the fridge to rest overnight.
9. Preheat oven: When you are ready to bake, preheat the oven to 300 degrees F.

10. Prepare baking sheets: Line another cookie sheet with parchment paper. Divide the cookies using two baking sheets, making sure that they are 2 inches apart from one another.
11. Bake: Bake the cookies, rotating halfway through, for 20-23 minutes, until they are golden brown.
12. Cool: Remove from the oven and allow the cookies to cool on the baking tray for 5 minutes. Then, transfer to a cooling rack to cool completely.

How to Make Ahead, Store, and Freeze?

Hilton cookies are a delectable treat to have on hand at a moment’s notice. I can assure you, these gooey cookies are the real deal. Here are my storage tips:

• Make Ahead: The dough for DoubleTree Hotel cookies can be made in advance and tightly wrapped in plastic wrap. Store in the refrigerator for 1-2 days.
• Storage: Hilton chocolate chip cookies will keep in an airtight container at room temperature for 3 days.
• Freeze unbaked cookies: Flash freeze the unbaked balls of dough. To do so, place the dough balls on the sheet pan in the freezer for 8 hours and then transfer them to a freezer-safe container for up to 3 months. Bake right from frozen.
• Freeze baked cookies: Make sure that the cookies come to room temperature and then flash-freeze them on a baking sheet for 1 hour, then transfer them to a freezer bag. Frozen cookies will keep for up to 3 months. Thaw to room temperature before enjoying!

Expert Tips

• Stick to mixing times: Follow the guidelines, creaming, and mixing times in the recipe card. This is what gives the cookies that iconic sturdy texture we love.
• Stand mixer vs hand mixer: The recipe written was tested with a handheld mixer. If making these in the bowl of a stand mixer, cream the butter and sugar for 2 minutes at medium speed. All other mixing times remain the same.
• A cookie scoop will help: A large ice cream scoop will help to portion dough into equal size cookie dough balls so that they bake evenly. You should end up with about 20 cookies, weighing 68 grams (about 2.5 oz) each, if you have a kitchen scale.
• Presentation is key: Once the dough is scooped, smooth out any craggy edges and add some chocolate chips to the top for lots of chocolate goodness.
• Chilling the dough is totally optional: While I find the recipe for DoubleTree cookies to bake better when the dough is chilled overnight, this is optional. Chilling allows fats to cool, meaning the cookies will not spread as much during baking, holding on to their chewy texture. I also think they taste better. But the original recipe does not require you to chill the dough.
• Oven temperature: When I published the recipe back in 2013, Hilton had yet to publish the recipe. But after updating and retesting the old recipe, I can still say you can also bake the cookies at 350 degrees F for 17 minutes with the same successful results. Baking time at a higher oven temperature may vary slightly.

FAQs

Other Cookie Recipes You Might Like:

• Almond Flour Chocolate Chip Cookies
• Almond Butter Cookies Recipe
• Paleo Gingerbread Cookies
• Healthy Oatmeal Raisin Cookies
• Need more inspiration? Check out all our cookie recipes

If you try this recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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DoubleTree Cookies Recipe

At the beginning of the 90s, Doubletree Hotels needed a hook to get people to come to their hotels and make them feel welcome. This is when their marketing executives came out with the idea of Doubletree Chocolate Chip Cookies and gifted everyone checking in with a warm and delicious cookie. If you have ever stayed in a Doubletree hotel, you know that it worked like magic. This is the recipe for Doubletree Chocolate Chip Cookies.

Course Sweets

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 17 minutes minutes

Resting time 8 hours hours

Total Time 8 hours hours 37 minutes minutes

Servings 20 Cookies

Calories 376kcal

Author Aysegul Sanford

Ingredients

• 2 ¼ cup all-purpose flour
• ½ cup oat flour*
• 1 ½ teaspoon baking soda
• 1 teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• 1 cup unsalted butter at room temperature
• ¾ cup granulated sugar or cane sugar
• ¾ cup light brown sugar or coconut sugar
• 1 ½ teaspoon vanilla extract
• ½ teaspoon lemon juice
• 2 large eggs at room temperature
• 2 ⅔ cups semi-sweet chocolate chips
• 1 ½ cup walnuts chopped

US Customary – Metric

Instructions

• Line a baking sheet with parchment paper.
• To prepare the dry ingredients, in a large bowl, combine the all-purpose flour, oat flour, baking soda, salt, and cinnamon. Set it aside.
• To prepare the wet ingredients, in a separate bowl, add the softened butter, cane sugar and coconut sugar. Using a hand mixer at medium speed, cream for approximately 5-6 minutes.
• Add the vanilla extract and lemon juice and mix for 30 seconds.
• Add the eggs into the creamed mixture and mix until smooth, approximately 2 minutes.
• Add the dry mixture to the wet mixture in 3 batches while running the mixer at a low speed. Before adding each batch, scrape down the sides of the bowl with a spatula, making sure all the ingredients are incorporated.
• Fold in the chocolate chips and walnuts. Mix until combined and well distributed.
• Scoop the dough with a large (3 tablespoon) ice cream scoop and place each cookie on the prepared baking sheet. You should have about 20 cookies each weighing approximately 68 gr.
• Cover the baking sheet loosely with plastic wrap, place it in the fridge and let it rest overnight.
• When you are ready to bake, preheat the oven to 300 degrees F. There is no need to bring the cookies to room temperature. You can make them right out of the fridge.
• Line another baking sheet with parchment paper. Divide the cookies using two baking sheets, making sure that they are 2 inches apart from one another.
• Bake, rotating halfway through, for 20-23 minutes until they are lightly browned.
• Remove from the oven and let the cookies sit on the baking sheet for 5 minutes. Then, transfer to a wire rack and let cool.

Notes

• Yields: We used a #16 ice cream scoop (affiliate link) to portion out these cookies. If you use a similar tool, you will end up with 20 cookies. The nutritional information below is per cookie.
• Homemade Oat Flour: You can buy oat flour from the store, but making it at home is easy as well. Simply place rolled oats into the bowl of a food processor and process until fine.
• Storage: Leftover baked cookies will keep in an airtight container at room temperature for 3 days.
• Freeze unbaked cookies: Flash freeze the unbaked portioned cookies. To do so, place the dough balls on the sheet pan in the freezer for 8 hours and then transfer them to a freezer-safe container for up to 3 months. Bake right from frozen, adding 1-2 more minutes to the baking time listed in the recipe.
• Baking Time: The baking time may vary depending on the altitude you live in. Also, some people love softer cookies. If you are one of those people the timing below will be ideal for you. If you like a harder cookie, then let it bake for a few more minutes. In my experience, you can tell that they are done baking once the top of the cookies turns lightly golden brown. When they first come out of the oven, they will look underbaked, but as they sit on the counter, they will continue to bake. 

Nutrition

Calories: 376kcal | Carbohydrates: 34g | Protein: 4g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 42mg | Sodium: 211mg | Potassium: 219mg | Fiber: 3g | Sugar: 27g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

Tahini is an ingredient I grew up with since it is a staple in Middle Eastern cooking. The creamy, savory depth of tahini adds balance and rich texture to an otherwise simple grain-free, dairy-free cookie.

If you love baking with Almond Flour, you are in for a treat because we have so many almond flour cookie recipes in our archives. Gingerbread Cookies with Almond Flour, Almond Flour Peanut Butter Cookies, and Almond Butter Almond Flour Cookies are just a few to name. 

Ingredients

These sesame tahini cookies require nothing more than a handful of simple ingredients that are easy to find at grocery stores. We will need:

• Almond flour: Either make your own almond flour or purchase blanched almond flour (affiliate link) from the store or online. If you are in a pinch, an equal amount of almond meal is a great alternative.
• Kosher salt: Kosher salt balances the sweetness and enhances the flavor of these sesame cookies with tahini. Sea salt can also be used.
• Baking soda: Baking soda tenderizes and lifts the cookies ever so slightly.
• Tahini: Also known as ground sesame seeds or sesame seed paste, one of my favorite brands of tahini is Soom (affiliate link). Just make sure to stir the tahini really well before using as the oils tend to separate easily. Additionally, make sure to purchase a sugar-free tahini for this recipe.
• Maple syrup: The key is to use a liquid sweetener here, which can either be maple syrup, agave syrup, or honey. Keep in mind that the almond sesame cookies will be darker and a little bit sweeter if you use honey. I would not recommend coconut sugar here.
• Sesame seeds: Sprinkling the cookies with a pinch of sesame seeds is an optional step, but I think one that you do not want to miss. You can toast sesame seeds yourself or buy toasted seeds from the store.

Substitutions and Optional Add-Ins

While I usually stick to the main ingredients, you can easily have fun and get creative with some of the optional additions below:

• Chocolate Chips: Omit the sesame seeds and toss in ½ cup dark chocolate chips or chocolate chunks for tahini chocolate chip cookies.
• Vanilla Extract: Add 1 teaspoon vanilla extract to the tahini almond flour cookies for extra flavor.
• Ground Spices: Add warmth with the addition of ¼ – ½ tsp of cinnamon, cardamom, ginger, or nutmeg.

How to Make Sesame Cookies with Almond Flour?

These healthy tahini cookies come together in no time at all. You’ll be amazed at how fast you’ll be enjoying this freshly baked tahini cookie recipe. Below are the steps you need to follow to make them:

1. Line baking tray: Line a cookie sheet with parchment paper. Preheat the oven to 350 degrees F. (176 C.)

2. Mix dry ingredients: In a large bowl, whisk together almond flour, salt, and baking soda. 
3. Add wet ingredients: Gently add in the tahini and maple syrup to the bowl.
4. Stir: Mix until fully combined. At first, you might feel like there is not enough liquid in the cookie batter, but it will come together as you mix it.

5. Roll cookies: Scoop the cookie dough using a small cookie scoop (we used #40). Alternatively, use a tablespoon and measure out 2 tbsp of cookie batter per cookie. Roll into a ball between the palms of your hands. 
6. Flatten cookies: Arrange the cookies on the prepared baking sheet, spacing 1 inch apart. Gently press down the cookie balls until each is 1-inch thick. 

7. Top with sesame seeds: This step is optional, but if you prefer, lightly brush the tops of the cookies with a very small amount of tahini paste (1 teaspoon or so) and sprinkle with toasted sesame seeds.
8. Bake: Bake for 12-14 minutes or until lightly brown with crisp edges. Rotate the baking sheet halfway through for even browning.
9. Cool: Allow the cookies to rest on the baking sheet for 5 minutes. Then, transfer to a wire rack to cool completely before serving.

How to Make Ahead, Store, and Freeze?

We think that these vegan sesame cookies are best on the day that they are baked. Therefore, we recommend baking them in small batches and storing them in a cookie jar. Here’s how I like to store them:

• Make Ahead: Tahini cookie dough can be made in advance and tightly wrapped in plastic wrap. Store in the refrigerator for 1-2 days, or freeze for up to 1 month.
• Storage: Flourless tahini cookies will keep in an airtight container at room temperature for 3 days.
• Freeze: Flash-freeze the raw almond tahini cookies on a baking sheet for 1 hour, then transfer them to a freezer bag. Freeze for up to a month. 

Expert Tips

• Stir the tahini: A jar of tahini tends to separate very easily. Give it a good stir with either a knife or thin spatula until smooth and pourable.
• Texture of the dough: After you add in the liquid ingredients and start mixing it, you might think that there is not enough liquid in the batter to hold the dough together. However, please resist the urge to add more liquid. You will realize that it will come together as you continue to mix it.
• They don’t spread: Unlike other cookies made with all-purpose flour, sugar, and butter, these tahini sesame cookies do not spread when baked. However, we still advise you to arrange them 1 inch apart from each other to make sure they don’t touch each other during the baking process.

FAQs

More Recipes with Tahini:

• Yogurt Tahini Sauce
• Baba Ghanoush 
• Mediterranean Style Hummus

If you try this Almond Flour Tahini Cookies recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Almond Flour Tahini Cookies Recipe

Almond Flour Tahini Cookies are deliciously nutty, soft, and chewy and flavored with rich tahini. Vegan, gluten-free, refined-sugar-free, these tahini cookies are ready in less than 30 minutes.

Course Dessert

Cuisine Mediterranean

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Total Time 29 minutes minutes

Servings 16 cookies

Calories 130kcal

Author Aysegul Sanford

Equipment

• 1 #40 Cookie Scoop

Ingredients

• 2 cups almond flour 220 g.
• ½ teaspoon kosher salt or sea salt
• ¼ teaspoon baking soda
• 1/3 cup tahini aka sesame paste – well stirred and at room temperature + 1 teaspoon to brush the cookies
• 1/3 cup maple syrup or honey*
• 1 tablespoons sesame seeds toasted (optional)

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F. (176 C). Line a baking sheet with parchment paper. Set it aside.
• In a large bowl, whisk together the almond flour, kosher salt, and baking soda.
• Gently stir in the tahini and maple syrup. Mix until well incorporated. At first, it will feel like you do not have enough liquid, but as you continue to mix the dough, it will come together.
• Using a small cookie scoop (see equipment section for the cookie scoop we used), portion the cookie dough. Alternatively, you can use a tablespoon measure and measure out 2 tablespoons of cookie batter (per cookie) and gently roll them into a firm roll in between the palms of your hands. Arrange the cookies on the prepared sheet pan, making sure that they are at least 1 inch apart.
• Gently press down to flatten the ball so that it is 1 inch thick.
• Lightly brush the cookies with a teaspoon of tahini and lightly sprinkle them with toasted sesame seeds on top.
• Bake for 12-14 minutes until lightly brown on top, rotating the baking sheet halfway through for even heat distribution and browning.
• Remove from the oven and let the cookies rest on the baking sheet for 5 minutes. Transfer onto a wire tack to cool and serve.

Notes

• Yields: This recipe makes 16 cookies. Nutritional values below are per cookie.
• Using honey instead of maple syrup: If you prefer to use honey instead of maple syrup, you can substitute for the same amount. Honey will definitely add more sweetness to this cookie. It will also cause the cookie to brown faster, so you should reduce the baking time to 10-12 minutes or until lightly browned.
• Make Ahead: Tahini cookie dough can be made in advance and tightly wrapped in plastic wrap. Store in the refrigerator for 1-2 days, or freeze for up to 1 month.
• Storage: We find that these cookies are best on the day that they are made, so we recommend baking them in small batches. However, you can store leftovers in an airtight container at room temperature for 3 days.
• Freeze: Flash-freeze the raw almond tahini cookies on a baking sheet for 1 hour, then transfer them to a freezer bag. Freeze for up to a month. Bake as directed in the recipe. There is no need to thaw them. However, you may have to add a few extra minutes to the baking time if you bake them right out of the freezer.

Nutrition

Calories: 130kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 92mg | Potassium: 40mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 1mg

Why Should You Try This Recipe?

If you are new to baking with coconut palm sugar and are in need of a good cookie recipe with coconut sugar you are in the right place. This recipe is awesome because:

• No special equipment is needed: All you need is two bowls and a whisk.
• You do not need to chill the dough: Ready in 30 minutes, it requires no chilling time. And with my foolproof instructions, it is easy to make even for beginner bakers.
• Great recipe if you are new to desserts with coconut sugar: Got a bag of coconut sugar waiting to be used in the depths of your pantry? This coconut sugar cookie recipe is a great one to use. With its addictive chewy texture, this is the perfect sugar cookie recipe for the holiday season and gifting.

Ingredients

To make these coconut palm sugar cookies, you will need seven simple pantry staple ingredients. Gather all-purpose flour, baking soda, baking powder, kosher salt, unsalted butter (melted and cooled), coconut sugar, large eggs, and pure vanilla extract.

Helpful notes for ingredients:

• Coconut sugar: If you are new to recipes using coconut sugar (and coconut sugar in general), compared to your usual granulated sugar, the sugar particles of coconut sugar are larger. Some recipes even ask that you run it through a food processor to break some of those larger particles. The good news is that you do not need to do that for this recipe. Thanks to the melted butter and eggs you have enough liquid to make sure that it melts into the cookie throughout the baking process.
  My favorite coconut palm sugar is this organic brand. You can also find it in your local grocery stores.
• Salt: As it is with all my recipes, I used Diamond kosher salt in this recipe. If you are using Morton kosher salt or table salt, use half of the salt listed in the recipe.

How To Make? Step by Step Instructions:

The perfect sugar cookie recipe with coconut sugar is no different than any other cookie recipe. With these easy steps making these coconut sugar sugar cookies is a breeze. Here is how:

1. Mix dry ingredients: In a large bowl, mix all purpose flour, baking soda, baking powder and salt.
2. Whisk wet ingredients: In a separate bowl, whisk melted butter, 1 ¾ cups of coconut sugar, egg, egg yolk, and vanilla extract until fully combined and no lumps remain.
3. Mix them together: Pour the wet ingredients into the flour mixture. Using a spatula, stir to ensure no flour pockets remain. You may have to scrape the sides of the bowl to ensure that all ingredients are evenly distributed.

4. Portion cookies: Place the reserved ¼ cup coconut sugar on a plate. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls. 

5. Coat them with coconut sugar: Working in batches, gently roll each cookie ball in the coconut sugar making sure each ball is coated with the sugar.
6. Arrange cookies on baking sheets: Line two baking sheets with parchment paper. Place coconut sugar cookies on the prepared baking sheets, spacing them about 2 inches apart, 12 dough balls per sheet. Using the back of a glass or a ramekin, lightly press on each cookie to slightly flatten.
7. Bake cookies: Bake cookies, in a preheated 350 degrees F oven, one sheet at a time until they are browned and edges have begun to set but centers are still soft, 12 to 14 minutes, rotating baking sheet halfway through baking. When they first come out of the oven they will look like they are underbaked. This is normal. Resist the temptation to bake them longer. 
8. Let them cool: Cool coconut cookies on the baking sheet for 5 minutes. And then transfer them to a wire rack and let them cool to room temperature before serving.

Expert Tips:

• Use a cookie scoop: For perfectly portioned and even baked cookies, I recommend using a cookie scoop. I own and recommend this one (affiliate link). With that being said, if you do not have one you can use a tablespoon measure and portion 2 tablespoons of cookie dough for each cookie.
• When mixing the dry ingredients with the wet ones at first you might think that there is not enough liquid but I have tested this recipe many times and can assure you that the amount of liquid is just the right amount for perfectly buttery and simple sugar cookies.
• Don’t be alarmed if they look underbaked: As I mentioned earlier, when they first come out of the oven, they will look underbaked. Resist the temptation to bake them longer. I learned this the hard way during my recipe testing. If you let them bake longer than 14 minutes they become hard. 
• Make sure your ingredients are at room temperature: As it is with most cookie recipes, having your ingredients at room temperature will allow them to bake evenly. I usually take out the ingredients in the morning and let them sit on the counter until I am ready to bake.
• Melted butter: I recommend starting with melting the butter first so that it will cool while you are getting the rest of the ingredients ready.
• Want to gift them? These cookies are perfect edible gifts for the holiday season. I usually make a batch, bring them to room temperature and pack a few in cellophane bags (affiliate link). I also include the recipe (title it as Coconut Christmas Cookies) on a cute card so that they can make it again if they wish to do so.

Other Coconut Sugar Baking Recipes You Might Like:

Whether you are looking for adding a new recipe to your collection of holiday cookies or are in need of a simple yet tasty cookie recipe, I have many other coconut palm sugar cookie recipes for you. So, if you are trying to figure out what to do with coconut sugar you are in the right place.

Other Cookie Recipes Made with Coconut Sugar:

My other favorite flour to bake with is almond flour so the recipes below are all made with almond flour. I find that coconut sugar works perfectly with almond flour so if you are in need of a gluten-free cookie recipe instead, you can use these recipes as well.

• Paleo Gingerbread Cookies: A gluten free cookie recipe made with coconut palm sugar.
• Gluten Free Peanut Butter Cookies: Made with almond flour, these cookies are perfect for peanut butter lovers.
• Almond Butter Cookies: Gluten-free and sweetened with coconut sugar, these cookies are the best way to use a jar of almond butter.
• Can’t get enough? Check out all our easy cookie recipes.

Other Healthier Baked Goods You Might Like:

• Almond Flour Cookies: This is my go-to vegan cookie recipe.
• Spelt Flour Brownies: These brownies are sweetened with coconut sugar and made with spelt flour.
• Almond Flour Carrot Cake: If you are a fan of carrot cake, this coconut sugar sweetened recipe is a must try.
• Gluten-free sugar cookies: If you are in need of a gluten-free version, this one is a must try.
• Low sugar Oatmeal Cookies: Sweetened with bananas and a bit of maple syrup, these are my go-to breakfast cookies.
• Need more inspiration? Check out all our naturally sweetened recipes

If you try this Coconut Sugar Cookies recipe or any other cookie recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Coconut Sugar Cookies Recipe

These Coconut Sugar Cookies are similar to your delicious buttery sugar cookies but made with coconut sugar instead. Ready in 30 minutes and made with only 7 ingredients.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 16 minutes minutes

Cook Time 13 minutes minutes

Total Time 29 minutes minutes

Servings 24 cookies

Calories 103kcal

Author Aysegul Sanford

Ingredients

• 2 cups all purpose flour 10 oz.
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon kosher salt
• 14 tablespoons unsalted butter – 1 ¾ sticks or 7 oz. – Melted and cooled
• 1 ¾ + ¼ cups packed coconut sugar divided (9.55 oz. + 1.30 oz.)
• 1 large egg
• 1 large egg yolk
• 1 tablespoon vanilla extract

Instructions

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
• In a large mixing bowl, mix all purpose flour, baking soda, baking powder and salt.
• In a separate bowl, whisk melted butter, 1 ¾ cups of coconut sugar, egg, egg yolk, and vanilla extract until fully combined and no lumps remain.
• Pour the wet ingredients into the dry ingredients. Using a spatula, stir to ensure no flour pockets remain and ingredients are evenly distributed. At first, you might feel like there is not enough liuid to the amount of flour, but the recipe is correct.
• Place the reserved ¼ cup coconut sugar on a plate. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls. Working in batches, gently roll each cookie ball in the coconut sugar making sure each ball is coated with the sugar.
• Place coconut sugar cookies on the prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. Using the back of a glass or a ramekin, lightly press on each cookie to slightly flatten.
• Bake one sheet at a time until cookies are browned and edges have begun to set but centers are still soft , 12 to 14 minutes, rotating baking sheet halfway through baking. When they first come out of the oven they will look like they are underbaked. This is normal. Resist the temptation to bake them longer.
• Cool cookies on a baking sheet for 5 minutes. Using a metal spatula, transfer cookies to a wire rack and cool to room temperature.

Notes

• Don’t be alarmed if they look underbaked: When they first come out of the oven, they will look underbaked. Resist the temptation to bake them longer. I learned this the hard way during my recipe testing. If you let them bake longer than 14 minutes they become too hard.
• If you want to bake with less sugar, you can skip the part where you roll them in sugar before baking.
• Melted butter: When getting all the ingredients ready, I recommend starting with melting the butter first so that it will cool while you are getting the rest of the ingredients ready.
• To Store: Let the cookies come to room temperature on the cooling rack. Place them in an airtight container or a cookie jar with a tight fitting lid. They should keep fresh up to 3 days.
• To Freeze: Place raw portioned cookies on a baking sheet and place in the freezer. Let them freeze for at least 4 hours or overnight. Transfer them into a freezer-safe container (or freezer bag), get the air out as much as possible and store in the freezer. They should be good for up to a month.
• To Thaw: You do not need to thaw these cookies overnight. Instead, take them out before you preheat the oven. Place them on the cookie sheet and let them sit on the counter while the oven is preheating. Add only 1 more minute of baking time.
• An earlier version of this recipe was different than this version. After hearing from a few readers I decided to test it and change it into a different, hopefully better, coconut sugar cookie recipe.

Nutrition

Calories: 103kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 80mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Calcium: 8mg | Iron: 1mg

This recipe was originally published in 2016, but updated with new photos and recipe in December 2021.

This post is sponsored by Shaw’s but all opinions are my own.

It is no secret that I am a fan of baking with almond flour with over 20 recipes (and counting) on my blog, but truth be told, I am new to using almond butter in baking. When a reader, who loves my almond flour cookies, requested that I come up with a tasty almond butter cookies recipe I knew it was time to learn.

Selfishly, it was a good excuse to add in yet another recipe to my collection of delicious cookies.

At around the same time, when folks at Shaw’s reached out to collaborate on a project I immediately said yes because honestly, I am a sucker for their Open Nature® Creamy Almond Butter. The good thing is that I was able to find everything I need after a quick trip to our local Shaw’s and got to create what I think is one of the most delicious refined sugar free cookies I have ever made.

Similar to my almond flour cookies, almond flour gingerbread cookies (aka almond molasses cookies), and almond flour and peanut butter cookie recipe this gluten-free almond nut butter cookies take just about 30 minutes to make and they are just so addictive. I serve them the old school way, with a cup of almond milk on the side, but my husband thinks that they are the best thing with his morning tea. 

Intrigued? Let’s break it down.

Ingredients for Almond Nut Butter Cookies

As in most baked goods, this paleo almond cookie recipe has two sets of ingredients: Dry and wet:

Dry Ingredients

• Almond Flour: You need one and a half cup of almond flour in this recipe. I used the Open Nature’s almond flour that only contains almonds. It is also gluten-free certified. I love that the Open Nature line includes products that are perfect for someone like me who is interested in low-carb, plant-based and gluten-free baking. And this almond flour is just one of the many good quality products you can find within the store.
• Baking Powder: You need one and three-quarters of a teaspoon baking powder in this recipe. It might sound like a lot but believe me, it works.
• Sea Salt: To balance the sweetness and earthiness coming from the rest of the ingredients, you need half a teaspoon of sea salt. If you don’t have any, you can also use kosher salt. Plus, a little more for sprinkling on top.

Wet Ingredients

• Almond Butter: You will need a quarter cup of creamy almond butter that is at room temperature. If it is not, you can warm it up in the microwave for 10-15 seconds until it is soft and creamy.
  In addition to providing a really nice roasted flavor, using almond butter eliminates the need to add any oil into the batter. I used Open Nature’s almond butter that is made without any artificial preservatives or ingredients. I love that the only ingredients they have in the jar are dry roasted almonds and a bit of sea salt.
  If you have it, you can also use homemade almond butter in this recipe.
• Coconut Sugar: I used a cup of coconut sugar in this recipe. I love that it is a low glycemic index and can be used pretty much in all recipes in place of brown sugar. Not to mention, using coconut sugar makes this recipe paleo-friendly and refined sugar free.
• Vanilla Extract: You only need a half a teaspoon of vanilla extract to enhance all the flavors in the cookie.
• Eggs: You need two large eggs that are at room temperature. Sadly, this recipe will not work with a flax egg.

Optional:

• Chocolate Chips: I am not going to lie, I wanted to give you the option to make a plain almond flour almond butter cookie but truth be told, a quarter cup of dark chocolate chips added at the end takes this recipe to a whole new level.
  I will say this (and I know it is bold) these almond butter chocolate chips cookies are pretty much the most amazing cookie in the world.
• Almond Milk (to serve them with): If you are like me, totally old school and feel like cookie and milk combo is pretty much the most amazing thing in the world, serve this with a glass of almond milk.
  I served mine with O Organics®  USDA certified organic almond milk. I love that it is made with real almonds and I can pick from several flavor options like vanilla and plain unsweetened. 

How To Make Gluten-Free Almond Butter Cookies?

The process of making this paleo almond butter cookies could not be easier. Here are the steps:

1. Preheat the oven and prepare your baking sheets: Preheat the oven to 350 F degrees. Adjust the oven racks to middle and lower-middle positions. Line two baking sheets with parchment paper. 
2. Place all ingredients in the bowl of your food processor: Starting from the dry ingredients place all of the ingredients in the bowl of your food processor. 
3. Pulse and process: Pulse 4-5 times to mix and then process for 45-60 seconds until the dough forms into a ball. You might have to stop the machine and scrape the sides a few times to make sure the dough batter is evenly mixed. Please be aware that this is a very sticky batter.
4. Add in the chocolate chips: If you are adding the chocolate chips, transfer the dough into a bowl and mix in the chocolate chips to the flour mixture. If you are not adding them in, you can start scooping right off the bowl of your food processor.

5. Scoop and transfer cookies onto the prepared baking sheets: Using a 2 inch cookie scoop (affiliate link) or two spoons, measure 2-tablespoon balls and place them 2-inches apart from one another on the prepared baking sheet. Repeat the same process for the second sheet.

6. Sea salt on top: As a final touch, sprinkle each cookie with a pinch of (about 1/16 of a teaspoon) sea salt.
7. Bake: Bake cookies in the preheated oven for 13 minutes or until they spread slightly and turn golden brown making sure to rotate and swap the sheet pans mid-way through.
8. Let them cool and enjoy: Let cool for 3 minutes in the sheet pan and then transfer onto a wire rack to cool completely.

This almond butter biscuits recipe makes about 14-16 cookie dough balls. I usually bake 12 cookies per sheet but you can also divide them equally in between 2 sheets.

Storing and Freezing Instructions:

• To freeze: Measure and place them on a cookie sheet and place in the freezer for at least 4 hours or overnight. Place them in a freezer bag (or an airtight container) and store in your freezer up to a month. When ready to bake, place them on a baking sheet, sprinkle them with sea salt and bake 2-3 minutes longer.
• To Store: These cookies are best on the day that they are baked. However, they keep their freshness up to 2 days as soon as they are kept in an airtight container on the kitchen counter.

FAQs:

If You Liked This Cookie Recipe, You Might Also Like

If you are a fan of easy gluten free and paleo cookie recipes made with almond flour, here are a few more recipes to help you satisfy your sweet tooth:

• Almond Cookies with Almond Flour
• Almond Flour Ginger Cookies
• Gluten-Free Gingerbread Cake Recipe
• Coconut Sugar Sugar Cookies
• Want to try making this recipe with a pistachio twist? Then try Texanerin’s Pistachio Butter
• If you are after a more traditional cookie made with gluten-free flour, be sure also to try this Gluten Free Thumbprint Cookies recipe.

The recommended tools to make this recipe:

Below are the equipment that I used to make this recipe. Please know that these are affiliate links, and if you make a purchase, I will get a small commission at no cost to you:

• 14-cup Food processor
• Cookie Sheets
• Cookie Scoop

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Almond Butter Cookies Recipe

Flourless Almond Butter Cookie recipe – Gluten-free, flourless, and paleo-friendly. Sweetened with coconut sugar, they are so easy and quick to make and addictive.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Total Time 29 minutes minutes

Servings 14 -16 cookies

Calories 177kcal

Author Aysegul Sanford

Ingredients

• 1 ½ cups almond flour 6.3 oz.
• 1 ¾ teaspoon baking powder
• ½ teaspoon sea salt plus more for sprinkling
• ¼ cup creamy almond butter, at room temperature 2.2 oz.
• 1 cup of coconut sugar ~7.41 oz.
• 2 large eggs at room temperature
• ½ teaspoon vanilla extract
• ¼ cup of bittersweet chocolate chips or chunks optional

Instructions

• Preheat the oven and prepare your baking sheets: Preheat the oven to 350 F degrees. Adjust the oven racks to middle and lower-middle positions. Line two baking sheets with parchment paper.
• Place all ingredients in the bowl of your food processor:

  Starting from the dry ingredients place all of the ingredients in the bowl of your food processor.
• Pulse and process:

  Pulse everything for 8-10 times in 1-second increments just until all ingredients are fully mixed (as shown in the picture above.) You do not want to let it run for a long time. Since the dough is very sticky if you run it nonstop it could clog your food processor.
• Add in the chocolate chips:

  If you are adding the chocolate chips, transfer the dough into a bowl and mix in the chocolate chips. If you are not adding them in, you can start scooping right off the bowl of your food processor.
• Scoop and transfer cookies onto the prepared baking sheets:

  Using a cookie scoop* or two spoons, measure 2-tablespoon balls and place them 2-inches apart from one another on the prepared baking sheets. As I mentioned earlier, this is a very sticky batter. If you don’t mind the stickiness you can roll them in between your palms but it would also be fine if you didn’t. Continue with the rest of the cookie dough and evenly distribute them amongst two baking sheets.
• Sea salt on top:

  As a final touch, sprinkle each cookie with a pinch of (about 1/16 of a teaspoon) sea salt.
• Bake:

  Bake in the preheated oven for 13 minutes or until they spread slightly and turn golden brown making sure to rotate and swap the sheet pans mid-way through.
• Let them cool and enjoy:

  Let cool for 3 minutes in the sheet pan and then transfer onto a wire rack to cool completely. Serve with a glass of milk.

Notes

• Please know that the cookie batter is a very sticky one. For that reason, if you process it for too long it could clog your food processor. It should be sufficient to mix until the ingredients are mixed.
• Helpful tip for scooping the cookie batter/dough: As I mentioned earlier, this almond butter cookie dough is very sticky. To make it easier to scoop, you can brush your cookie scoop with a little bit of oil (any healthy oil like avocado or coconut oil would work perfectly.)

FAQs & Answers:

• Can I make this recipe without a food processor?You sure can. I find that it is easier and quicker to mix the batter in a food processor but you can also mix everything in a bowl. If you decide to do so:
  – Mix the dry ingredients in a large bowl
  – Whisk the wet ingredients in another bowl until they are fully incorporated
  – Pour the wet ingredients into the dry ones and mix until the dough fully comes together. If using, add in the chocolate chips into the cookie batter.
  – Follow the rest of the instructions as written in the recipe.
• Can I freeze these cookies? You sure can. To do so, measure and place them on a cookie sheet and place in the freezer for at least 4 hours or overnight. Place them in a freezer bag and store in your freezer upto a month. When ready to bake, place them on a baking sheet, sprinkle them with sea salt and bake 2-3 minutes longer.
  
• Best way to store them: These cookies are best on the day that they are baked. However, they keep their freshness upto 2 days as soon as they are kept in an airtight container on the kitchen counter.

Nutrition

Calories: 177kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 182mg | Potassium: 62mg | Fiber: 2g | Sugar: 13g | Vitamin A: 34IU | Calcium: 83mg | Iron: 1mg

A Word on Shopping For Ingredients:

Living in a very small town in Southern Vermont, I rely heavily on our local Shaw’s. I know the store manager in person. Knowing what I do for a living, he came to my rescue when I needed an “uncommon” ingredient many times in the past.

I buy my O Organics® and Open Nature® products at my local Shaws, and you can also find them exclusively at the Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets and Carrs/Safeway.

Visit shaws.com to find a store near you and discover meal prep tips and recipe ideas.

Ever since I shared the recipe for my almond butter cookies made with almond flour I have been getting emails from readers asking me if they can make them using peanut butter instead. 

The answer is yes, and that is what we are making today. These almond peanut cookies are based on that recipe and are just as delicious, and ahem, addictive. Just like my Tahini Almond Flour Cookies and Almond Flour Chocolate Chip Cookies.

So, those of you who are peanut butter lovers and need a paleo-friendly, gluten-free, dairy-free, grain-free, low-carb, and refined sugar-free peanut butter cookie recipe you are right where you should be.

I know I am excited to add a brand new recipe to my collection of almond flour baked goods.

Made with only 7 simple ingredients (plus optional chocolate chips), these gluten free cookies come together in a food processor in just a few minutes. They are sweetened with coconut sugar but with just one ingredient swap you can easily make them keto-friendly as well (more on that later.)

I used O Organics® Unsalted Organic Peanut Butter, Open Nature® Almond Flour, and Signature SELECT™ Parchment Paper that I purchased from our local Shaw’s to make them. I love that I can easily find the highest quality of organic and natural ingredients for all my holiday baking needs. Not to mention, all with compatible prices in just one quick trip and without having to go to multiple places.

What is in this recipe?

As I mentioned earlier, you will only need 7 basic ingredients for this recipe.

Gather together almond flour, baking powder, sea salt (kosher salt would also work), natural peanut butter, coconut sugar, eggs, and vanilla extract.

A Few Helpful Notes About The Ingredients:

• Add in chocolate chips: While it is optional, I usually add in a handful of chocolate chips in the end. If you too are a fan of almond peanut butter cookies with chocolate chips, then you will need a quarter cup of chocolate chips as well.
• Ingredients should be at room temperature: As it is in most baked goods, in order to ensure even baking it is important that all your ingredients are at room temperature.
• Peanut Butter: I used a creamy peanut butter without any sugar added. If you use one that is sweetened you may have to adjust the amount of sugar you use. Or better yet, make your own. Here is a tutorial on How To Make Peanut Butter from scratch in 5 minutes.
• Almond Flour vs Almond Meal: You can use almond meal and almond flour interchangeably in this recipe. If you can’t get your hands on almond flour, be sure to check out my Homemade Almond Flour recipe.
• Brown Sugar: If you can’t get your hands on coconut sugar, you can use an equal amount of light brown sugar in this recipe.

How To Make?

The process of making these peanut butter almond flour cookies could not be easier. Simply:

1. Preheat the oven & prep your sheet pans: Preheat oven to 350 F degrees and line two baking sheets with parchment paper.

2. Place all ingredients in the food processor: While you can mix everything in a bowl by hand, I prefer a food processor attached with the blade attachment as it is much quicker. 
3. Pulse until combined: Pulse everything for 8-10 times in 1-second increments just until all ingredients are fully mixed (as shown in the picture above.) You do not want to let it run for a long time. Since the dough is very sticky if you run it nonstop it could clog your food processor.

4. Scoop onto the sheet pan: Using a small cookie scoop, measure 2-tablespoon balls of dough and place them 2 inches apart from one another on a single layer on the sheet pan. Alternatively, you can roll them in between the palm of your hand, but please be aware that this is a very sticky cookie batter.
5. Sea salt on top: While it is optional, I highly recommend sprinkling the top of each cookie with a pinch of (about 1/16 of a teaspoon) coarse sea salt.
6. Bake: Bake in the preheated oven for 13 minutes or until they spread slightly, form crunchy edges and turn light golden brown. Be sure to rotate and swap the sheet pans mid-way through.

7. Let them cool and enjoy: Let cool for 3 minutes in the sheet pan and then transfer onto a wire cooling rack to cool completely.

Variations:

• Use almond meal instead of almond flour: I am a big fan of Open Nature’s almond flour and enjoy baking with it. However, you can also use almond meal to make this peanut butter cookie recipe.
• Keto diet friendly peanut butter cookies: If you are following a low or no-carb diet, you can make peanut butter keto cookies by simply swapping coconut sugar with monk fruit sweetener. 
• With chocolate chips: I personally cannot imagine these peanut almond cookies without chocolate chips. While it is a little more work, I think the addition of a quarter cup of chocolate chips takes these cookies to the next level.

To do so, transfer the dough into a large bowl and mix in the chocolate chips. Follow the rest of the recipe as directed. And if you are a fan of chocolate chip cookies, be sure to check out my almond flour chocolate chip cookies.

Do I Need To Refrigerate and Let Cookie Dough Rest?

During my recipe testings, I tried it both ways. Honestly, there was not much of a difference in taste, so it is okay to bake them right away.

However, it is totally okay to make them a few hours ahead, cover them with stretch film, and keep them in the fridge until you are ready to bake.

How To Store & Freeze?

As it is with most cookies, these almond flour peanut butter cookies are best on the day they are baked. However, my family enjoys them for several days after I bake a batch as well. 

To store leftovers, be sure to cool them fully on a wire rack before placing them into an airtight container. They should be fresh for up to 3 days on the kitchen counter.

These gluten free almond and peanut butter cookies are perfect for freezing. As a matter of fact, I usually make a batch, bake some right away, and freeze the rest later to bake whenever I want freshly baked cookies.
To freeze:

• Scoop the dough onto a parchment-lined baking sheet.
• Cover the sheet pan tightly with stretch film.
• Place in the freezer and let it sit for at least 4 hours, preferably overnight.
• Next day, transfer them into a plastic freezer bag, get the air out of the bag as much as you can and seal tightly.
• When ready to bake, take them out of the freezer and let them sit on the counter for 5-10 minutes before baking. 

I should note that, as is the case with most almond flour baked goods, they will not fully freeze. This is due to the high fat content of almond flour and peanut butter and it is totally normal.

Can I Freeze Already Baked Cookies? 

Technically, you can also freeze the already-baked cookies as well. However, I find that freshly baked peanut almond cookies are much better than reheated cookies. 

Still, if you have some leftover cookies that you want to freeze, bring them to room temperature and then place in a freezer bag and seal tightly before placing in the freezer.

A Word On The Ingredients:

As you can see in the pictures, I am a fan of the O Organics®, Open Nature® and Signature SELECT™ products that are available exclusively from our local Shaw’s grocery store. I appreciate the convenience of finding the best quality ingredients for all my baking needs all in one place.

If you are not living close to a Shaw’s, you can also find them exclusively at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Star Market, United Supermarkets and Carrs/Safeway.

Visit shaws.com to find a store near you and discover meal prep tips and recipe ideas.

FAQs:

If you try this Almond Flour Peanut Butter Chocolate Chip Cookies or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Almond Flour Peanut Butter Cookie Recipe

This Almond Flour Peanut Butter Cookie Recipe is a peanut butter lovers dream. Made with almond flour and coconut sugar, it is gluten-free, low sugar, dairy-free, grain-free, and with one ingredient swap, keto friendly as well.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 14 cookies

Calories 159kcal

Author Aysegul Sanford

Ingredients

• 1 ½ cups almond flour 5.82 oz. (165 g.)
• 1 ¾ teaspoon baking powder
• ½ teaspoon sea salt plus more for sprinkling
• ¼ cup unsalted peanut butter (2.2 oz.) at room temperature
• 1 cup coconut sugar (~7.41 oz.)
• 2 large eggs at room temperature
• ½ teaspoon vanilla extract
• ¼ cup of bittersweet chocolate chips or chunks – optional

Instructions

• Preheat the oven and prepare your baking sheets: Preheat the oven to 350 F degrees. Adjust the oven racks to middle and lower-middle positions. Line two baking sheets with parchment paper.
• Place all ingredients in the bowl of your food processor: Starting from the dry ingredients place all of the ingredients in the bowl of your food processor.
• Pulse and process: Pulse everything 8-10 times in 1-second increments just until all ingredients are fully mixed (as shown in the picture above.) You do not want to let it run for a long time. Since the dough is very sticky if you run it nonstop it could clog your food processor. It is also a good idea to stop and scrape the sides of the bowl a few times as you pulse.
• Add in the chocolate chips, if using: If you are adding the chocolate chips, transfer the dough into a bowl and mix in the chocolate chips. If you are not adding them in, you can start scooping right off the bowl of your food processor.
• Scoop and transfer cookies onto the prepared baking sheets: Using a cookie scoop or two spoons, measure 2-tablespoon balls and place them 2-inches apart from one another on the prepared baking sheets. As I mentioned earlier, this is a very sticky batter. If you don’t mind the stickiness you can roll them in between your palms but it would also be fine if you didn’t. Continue with the rest of the cookie dough and evenly distribute them amongst two baking sheets.
• Sea salt on top: As a final touch, sprinkle each cookie with a pinch of (about 1/16 of a teaspoon) sea salt.
• Bake: Bake in the preheated oven for 13 minutes or until they spread slightly and turn golden brown making sure to rotate and swap the sheet pans mid-way through.
• Let them cool and enjoy: Let cool for 3 minutes in the sheet pan and then transfer onto a wire rack to cool completely. Serve.

Video

Notes

Variations: Use almond meal instead of almond flour. I am a big fan of Open Nature’s almond flour and enjoy baking with it. However, you can also use almond meal to make this peanut butter cookie recipe. Or make Keto friendly peanut butter cookies. If you are following a low or no-carb diet, you can make peanut butter keto cookies by simply swapping coconut sugar with monk fruit sweetener.

Do I Need To Refrigerate and Let Cookie Dough Rest? During my recipe testings, I tried it both ways. Honestly, there was not much of a difference in taste, so it is okay to bake them right away. However, it is totally okay to make them a few hours ahead, cover them with stretch film, and keep them in the fridge until you are ready to bake.

How To Store? As it is with most cookies, these almond flour peanut butter cookies are best on the day they are baked. However, my family enjoys them for several days after I bake a batch as well. Be sure to cool them fully on a wire rack before placing them into an airtight cookie jar. They should be fresh for up to 3 days on the kitchen counter.

Follow these steps to freeze:

• Scoop the dough onto a parchment-lined baking sheet.
• Cover the sheet pan tightly with stretch film.
• Place in the freezer and let it sit for at least 4 hours, preferably overnight.
• Next day, transfer them into a plastic freezer bag, get the air out of the bag as much as you can and seal tightly.
• When ready to bake, take them out of the freezer and let them sit on the counter for 5-10 minutes before baking. 

Nutrition

Calories: 159kcal | Carbohydrates: 15g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 172mg | Potassium: 59mg | Fiber: 2g | Sugar: 9g | Vitamin A: 34IU | Calcium: 70mg | Iron: 1mg

With the holiday baking season in full force, I am no different than most of you, in the kitchen baking up a lot of cookies. It is snowing outside and I just made a batch of this pecan shortbread recipe. It is rare that I bake something and write about it at the same time, but here I am writing this on my kitchen table as I am inhaling the addictive sugar and butter smells coming out of the oven.

If you are a lover of sandies shortbread cookies that we all grew up eating, you will probably love this shortbread recipe (made with pecans instead of walnuts). This recipe might be a little different than your grandma’s recipe in that it is minimally sweetened.

Unlike it is in most nut shortbread cookie recipes, in this version, the sweetness doesn’t take over the whole cookie. Instead, the flavors coming from butter, sugar, and pecans are equally balanced for the optimal shortbread cookie goodness.

Intrigued? Let’s break it down.

What is the difference between granulated sugar and cane sugar?

As the name suggests, these cookies are naturally sweetened. While there are several natural sweeteners out there, like coconut sugar, date sugar, maple syrup, raw, etc., in this recipe I used natural cane sugar (this brand in particular – affiliate link). 

If you are like me, new to baking with unrefined sugars, allow me to explain. The main difference between natural cane sugar (also called Sucanat) and granulated white sugar is the way that they were produced. While producing granulated sugar requires heavy-duty and mechanical processing with many steps, producing natural cane sugar requires far fewer steps and no chemicals to get from plant to packaging.

Now you may ask, is baking with natural cane sugar a healthier choice? Even though the answer is yes, I prefer to be cautious, as it is a proven fact that too much of any kind of sweetener, regardless of how natural it is, does not promote health. With that being said,  I think a small switch from granulated sugar to natural sweeteners like natural cane sugar, dates, maple syrup, honey or coconut sugar might be a healthier choice. Plus, as in every dessert, you should consume it in moderation.

This recipe is created by the talented cooks of America’s Test Kitchen and published on their cookbook Naturally Sweet (affiliate link). If you want to read more about natural sweeteners, how they are processed, and foolproof healthier sweets recipes, it is a cookbook that I recommend. I have been baking from it for many years and have always had amazing results.

How to make pecan shortbread cookies:

The recipe for shortbread cookies with pecans has 6 folds.

First, start with grinding natural cane sugar (aka Sucanat) in a spice or coffee grinder. This is an important step as unlike granulated sugar, Sucanat’s granules are irregular in size due to the way they were produced. Grinding it ensures that all the granules are in equal size, and as a result, the sugar gets distributed evenly within the cookie dough. If you skip this step, your cookies might end up being less sweet.

If you do not have a spice grinder, you can also use your food processor. It might take a few extra minutes to reach the ideal powdery “fine” texture we want, but it is totally doable. Once the cane sugar is ground set it aside.

Second, prep your wet ingredients; egg yolks, water, vanilla extract, and melted butter (that is cooled), by mixing them in a small bowl.

Third, reserve 30 pecans for decoration and grind the rest of them in your food processor. We want them finely ground. Add in the flour, cinnamon, salt, and nutmeg. Process until combined.

Fourth, pour the wet ingredients through the tube as the machine is running to thoroughly mix the dough. It is a good idea to stop the machine and scrape the sides of the bowl with a spatula a few times to ensure a cohesive and smooth dough.

Next, transfer the dough on to a clean kitchen counter. Bring it together and divide it in half. Using your hands turn each half into a log that is about 6-inches long and 2 inches thick.

Finally, wrap each log tightly with plastic wrap, place in a glass or a jar, and chill for at least two hours, or even better, overnight. When you are ready to bake, preheat your oven to 325 F degrees, slice each log into ¼  inch thick slices. Line a baking sheet with parchment paper and arrange cookies on the sheet making sure that there is at least ¾ inch distance in between each cookie.

As a finishing touch, place a pecan on each shortbread cookie for a special touch. Bake for 16-19 minutes or until the edges of the cookies starts to turn golden brown.

If you decide to bake both logs, I recommend using two separate baking sheets.

Other naturally sweetened cookies you might like:

Want more recipes where you can use unrefined sugar for baking cookies? Here are a few of my favorites:

• Paleo Gingerbread Cookies with Almond Flour
• Almond Flour Chocolate Chip Cookies – Vegan
• Coconut Sugar Cookies
• Healthy Oatmeal Raisin Cookies
• Also try this Keto Orange Cookies or Olive Oil Sugar Cookies for a holiday-inspired cookie
• Can’t get enough? Check out all our easy cookie recipes.

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Naturally Sweetened Pecan Shortbread Cookies

Butter Pecan Shortbread Cookies made healthier by replacing granulated sugar with natural cane sugar. The cookie dough in this recipe comes together easily in the food processor. It can be made ahead, frozen, and baked right before serving for the most delicious fresh-out-of-the-oven healthy shortbread cookies.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 19 minutes minutes

Total Time 39 minutes minutes

Servings 28 cookies

Calories 120kcal

Author Aysegul Sanford

Ingredients

• ¾ cup (4 oz.) natural cane sugar
• 1 cup pecans divided
• 2 large egg yolks at room temperature
• 2 tablespoons water at room temperature
• 2 teaspoons vanilla extract
• 8 tablespoons of butter melted and cooled
• 2 ¼ cups (11 ¼ oz) all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 large egg white mixed with 2 tablespoons of water

Instructions

• Using a spice/coffee grinder, ground the natural cane sugar in 3 batches until it is fine and powdery. Set aside.
• Reserve 30 of the whole pecan-halves to use as garnishing. It should be ½ cup in total.
• Whisk together egg yolks, water, vanilla extract, and butter in a small mixing bowl until combined. Set aside.
• Place the rest of the pecans (approximately ½ cup) in the bowl of a food processor and process until coarsely ground. Add in the flour, cinnamon, salt, and nutmeg. Process until combined.
• While the food processor is still running, add the butter mixture through the tube. Process until thoroughly combined. You may have to stop the food processor a few times and scrape the bottom of the bowl with a spatula.
• Transfer the dough onto a clean work surface and knead until smooth. It might be a little powdery, but it will come together as you knead with the body heat from your hands.
• Using a knife, divide the dough into two equal pieces.
• Roll each dough into a 6-inch log that is about 2-inches thick. Wrap each log tightly using stretch film and place upright in tall glasses. Refrigerate until firm, at least 2 hours up to 2 days.
• When ready to bake, pre-heat the oven to 325 F degrees. Line two baking sheets with parchment paper.
• Working with one log of dough at a time, slice into ¼-inch thick cookies, turning log every few slices to prevent sides from flattening. Space them ¾-inch apart from each other on prepared sheets.
• Brush cookies with the egg white-water mixture, then gently press the reserved pecan halves into center of each cookie.
• Bake one sheet at a time, until the edges of cookies are beginning to brown and set, 16-19 minutes, rotating the sheet halfway through baking. Let the cool before serving.

Video

Notes

Notes: 1. The number of cookies you end up with might change with the size of your logs. 2. As you will see in the video, I only baked one of the rolls. I froze the second roll to see if it will still be good in a few days. Before I was ready to bake, I took the frozen dough out of the freezer, let it thaw in the fridge overnight, sliced, and baked it in the morning. It was just as good. So feel free to freeze them for fresh shortbread cookies for future.

Nutrition

Calories: 120kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 45mg | Potassium: 28mg | Fiber: 1g | Sugar: 7g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The first time I heard about this cookie recipe was when Pure Green Magazine’s Celine Mackay interviewed the famous blogger Tara O’Brady about her new cookbook – Seven Spoons: My Favorite Recipes for Any and Every Day.

It was a great and informative listen, where she mostly talked about how she became a cook, started her blog and how this book came to be. But the part of the interview that stayed with me, even after several weeks of listening, was when she talked about the process of creating the recipe for these cookies.

Towards the end of the interview, while explaining the time and effort spent on certain recipes over the course of 18 months, she mentioned having baked 700 cookies to end finally with this recipe. SEVEN HUNDRED cookies!!

I did the math. If this recipe yields 28 cookies and you divide 700 by 28, it would be 25. Meaning that she made (more or less) TWENTY-FIVE batches of (variations) of this cookie dough just to come up with the best chocolate chip cookie recipe.

It made me think, what recipe could be more foolproof than this one? So I bought the book and made it for myself. And it didn’t disappoint.

To be honest, until I made these cookies I didn’t believe that a cookie could taste good without some type of nuts in it. I thought that the one and only recipe that I ever needed was the DoubleTree Hotel’s famous Chocolate Chip Cookies, which happens to be one of the most popular recipes on this blog. But then after I made a batch of Tara’s version, I was happily surprised.

I knew that the combination of sea salt and dark chocolate would not disappoint, but wasn’t sure that they would be enough to compete with DoubleTree Hotel’s recipe without any nuts in it. But they did. And in an incredibly delicious way.

On a final note, even though in the recipe below, it instructs you to bake them right away, I almost never bake cookies on the same day. Instead, I cover the baking sheet with stretch film and let it rest in the fridge overnight. Over the years of baking, I learned that letting the batter rest overnight deepens the flavor immensely. And not just for cookie recipes, I do this for cake batters as well.

Also, I never bake all of the cookies on one day. After I let them sit in the fridge overnight, I place them in a large Ziplock bag and keep them in the freezer. That way whenever I want cookies, I can quickly bake some. If you do the same thing, make sure to take them out of the freezer 45 minutes prior to baking and increase the baking time 3-4 minutes.

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Really Good Chocolate Chip Cookies with Sea Salt

Really Good Chocolate Chip Cookies with Sea Salt

Course Sweets

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 28

Calories 238kcal

Author Aysegul Sanford

Ingredients

• 8 ounces 2 sticks unsalted butter
• 3 1/4 cups (16.25 ounces) all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon Kosher salt I used Diamond brand
• 1 1/2 cups (10.5 ounces) light brown sugar
• 1/2 cup (3.5 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 12 ounces 70% baking chocolate chopped (I used Varlhona brand)
• Flaky sea-salt I used Maldon Salt

Instructions

• Pre-heat the oven to 360 F degrees. Line three baking sheets with parchment paper. Set aside.
• Place butter in a saucepan and heat in medium-low heat until it is melted. Do not let it boil or sizzle. All you want is for it to completely melt. Take off the heat and set aside for it to cool.
• Meanwhile, sift the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
• In a separate large mixing bowl, whisk the sugars and melted butter. Whisk in the eggs one at a time. Stir in the vanilla extract.
• Switch to a silicon spatula (or a wooden spoon) and fold in the dry ingredients. Mix just until incorporated.
• Add in the chopped chocolate and mix until equally distributed throughout the dough.
• Using an ice cream scoop (I used 2” ice cream scoop), divide the dough into smaller portions. Arrange them on baking sheets, leaving 3 inches in between each.
• Sprinkle each cookie with sea salt. Bake on sheet at a time, until the tops are cracked and lightly golden, but they are still soft in the center, 10-12 minutes. Also, make sure to rotate the pan halfway through the baking process.
• Once baked, let them rest in the sheet pan for 2-3 minutes and then transfer to a wire rack. Let them cool for 20-25 minutes. Serve.
• Keep the cookies in an airtight container for them to keep their freshness up to a week.

Nutrition

Calories: 238kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 195mg | Potassium: 138mg | Fiber: 2g | Sugar: 16g | Vitamin A: 219IU | Calcium: 38mg | Iron: 3mg

Adapted from Tara O’Brady’s Seven Spoons: My Favorite Recipes for Any and Every Day.

The recipe for these bars almost didn’t make it to the blog. And that was not because they were not good or anything, it was because I had the hardest time photographing them.

On the day I made these breakfast bars Dwight was off. We thought that it would be fun to find a nice shady area on the island, pack up some late lunch for a picnic, and photograph them while we were enjoying our time together.

We decided to go to the historical part of the island, where the old sugar mills were located. In theory, it was a great idea as these beautiful mills were nested in a garden with picnic tables overlooking the ocean with the sunset view. However, we didn’t take one minor issue into consideration. And that was the no-see-ums.

No-see-ums are tiny biting insects that live and breed in tropical climates. They are so tiny that you may not even see them (hence the name), but let me tell you something- there is no way you wouldn’t feel them. They love hanging out by the water, especially during the sunset. On that day, we were both wearing shorts and short sleeve t-shirts, and we had brought delicious food with us for our so-called “fun picnic”. As you can imagine, for no-see-yums it was a jackpot.

At first, we put some mosquito repellent on our body thinking that it would keep them away. However, it wasn’t long after we realized that mosquito repellents keep mosquitos away, not no-see-ums. As I was photographing the breakfast bars, they were biting my legs so badly that I didn’t think that I could continue. I shoot these photos as quickly as I could and then we came back home. But little did I know, the worst was yet to come.

The next morning, I was awaken by the worst itch ever. When I went into the bathroom and looked myself in the mirror, I couldn’t believe my eyes. I got bit from more than 200 places all over my body – legs, arms, neck, face, and even in between my toes. And the worst part was that every single one of them was itching like crazy. It hurt like hell so much so that I couldn’t concentrate on anything else.

With the hopes of somewhat managing the itch, I went for a dip in the ocean, and literally stayed in there for 2 hours. But even after that, I was still itching like a mad person. Long story short, I had to go to the clinic and get some medicine to stop this madness. The doctor prescribed a topical steroid cream to put on and an antihistamine to take to minimize the swelling. Sadly, even with the medicine it took another 24 hours for the itching to stop. Needless to say, it was one of the worst things I have ever experienced in my life. But I learned a good lesson. From now on, you will never see me wearing shorts during sunset.

Thankfully, a couple of the photos I took on that day came out well. I know I could have taken them again, but God knows I didn’t feel like doing anything that reminded me of that day.

Apart from everything that happened on that day, these breakfast bars were delicious. They were loaded with healthy ingredients like oats, chia seeds, cinnamon, and white beans. Yes, you read it right – white beans.

In the past, I have read bakers use white beans as a substitute for butter for healthy (or vegan) baking, but I have never tried it myself up until I made these breakfast bars. To be quite honest, I didn’t think that they would work well, but I know now – I was wrong. They made a great alternative to butter.

The process of making these breakfast bars is no different than making cookie dough. You basically stir the dry and wet ingredients separately, and then mix them together. You add the nuts and dried fruits before shaping them into bars. But the difference of this recipe is that instead of using all-purpose flour and butter, you use oat flour and white beans, which are obviously much healthier ingredients. Especially the white beans… As they are a great source of fiber and protein, when you eat one of these bars in the morning it keeps you full longer than many other breakfast options. And you know what?!

The delicious flavorings (cinnamon, orange zest, coconut oil, and maple syrup) used in this recipe masks the taste of white beans so much so that you can’t even tell that they are a part of the ingredients list.

I don’t know you, but in my book this qualifies them as the magical ingredient.

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Fully Loaded Breakfast Bars

Superfood packed breakfast bars made with white bean puree chia seeds, oats, dried fruit and nuts for a nutritious and healthy snack or a grab and go breakfast.

Course Breakfast, Vegan

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 10 Bars

Calories 333kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon chia seeds
• 3 tablespoons of filtered water
• 3 1/4 cups rolled oats (certified as gluten-free)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon coarse sea salt
• 1 1/2 cup or (15 ounce) can cooked white beans, rinsed and drained
• 1/4 cup coconut oil melted
• 1/4 cup pure maple syrup or raw honey
• zest of an orange
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 cup dried apricots or other dried fruit you have on hand, roughly chopped
• 1/4 cup pumpkin seeds lightly toasted
• 1 cup chopped 70% chocolate chopped (I used Valhrona brand) – Optional –

Instructions

• Preheat the oven to 350 Degrees. Line a sheet pan with parchment paper and set it aside.
• Mix chia seeds and water in a small bowl and let it sit on the counter for 10-15 minutes.
• Meanwhile, process 1 1/2 cups of the rolled oats in a food processor until it turns into flour. Transfer it to a large mixing bowl. Stir in the rest of the rolled oats, baking powder, baking soda, cinnamon, and salt. Set aside.
• Place the white beans and coconut oil into the bowl of the food processor and process until creamy. Add in the chia seeds (with water), maple syrup, orange zest, applesauce, and vanilla extract. Pulse until everything is combined and it is smooth mixture.
• Pour the white bean mixture over the rolled oats mixture. Add in the apricots, pumpkin seeds, and chocolate. Stir to combine. At this point, you may have to use your hands.
• Shape the dough into 10 equal balls and then flatten them into patty shape. Place them on the prepared baking sheet and bake for 15-18 minutes, flipping the sheet halfway through the baking process.
• Let them cool completely before serving. They can be kept in an airtight container in room temperature up to a week.

Nutrition

Calories: 333kcal | Carbohydrates: 44g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 391mg | Potassium: 430mg | Fiber: 7g | Sugar: 16g | Vitamin A: 243IU | Calcium: 91mg | Iron: 3mg

 This recipe is adapted (with minor changes) from Sarah Britton’s cookbook My New Roots.

The dynamics of  the holidays on a Caribbean island is much different than it is in a city. One thing is that it doesn’t feel like the holidays. Even after living here for almost 3 years, I just can’t get used to the fact that it is 80+ degrees outside in December. This also applies to Christmas shopping.

Without the chaos of shopping malls decorated with beautiful Christmas decorations, shopping is no fun. We Virgin Gordanians, have no choice but to rely on the Internet for our Christmas shopping.

Essentially, you have to buy a gift online, send it to a P.O. box address on St. Thomas, and then a local mail handling company picks it up and brings it down to the island. Needless to say, it takes much longer to get it here than normal, which for me, is the most frustrating part. Also, you have to pay a lot more for shipping to mail things down here rather than to other places within the continental U.S. Not to mention, we can almost never take advantage of free shipping opportunities, because they don’t apply to the Virgin Islands.

Therefore this year, I decided not to deal with online shopping and give people edible gifts. If you are one of those people who is going to be getting a gift from me, please consider this your official spoiler alert. My plan is to put together a basket of edibles like cookies, homemade cheese, coffee, etc. I am hoping that with the right type of packaging, I will be able to create something beautiful and thoughtful for my friends on the island.

This Caribbean biscotti recipe is one that I am planning to use as a part of my gift baskets. Because (1) it is so easy to make, (2) I can make it with ingredients that are available in the supermarkets on Virgin Gorda, (3) it keeps it freshness for a week, and (4) it is Caribbean (duh!).

If you have never had biscotti before, allow me to explain what it is. Biscotti is the Italian word for twice cooked/baked. Traditionally, the dough is made with flour, sugar, eggs, pine nuts, and almonds without using any form of fat like butter or vegetable oil. The barely wet dough gets baked twice: first, in a log form, and then in slices (after it is sliced into oblong-shaped biscuits).

The end product is supposed to be a hard, dry, and crunchy cookie. Most people in Italy serve it with milk or coffee, and it is mostly enjoyed by dunking it into the drink to make it softer.

In time, as bakers were looking for more flavors and a somewhat softer texture, they added fat to the recipe to make it easier to enjoy just by itself. The recipe for this Caribbean biscotti includes just 2 tablespoons of vegetable oil. On my first try, I wanted to stick to the original Biscotti recipe and didn’t use oil. But the result was a cookie that much harder than I would prefer.

However, if you are a traditionalist and like your biscotti really hard, just omit the oil. On a final note, when shaping the dough into a log, it really helps to (1) use a ruler and a pencil to draw a 2X12 inch rectangular shape to get two even logs, and (2) flour your hands to be able to easily handle the sticky dough.

In terms of the dried fruit, even though I used tropical fruit options like papaya, mango, and pineapple, you could certainly substitute it with whatever dried fruit you have in your pantry. For the nuts, I used walnuts, because I couldn’t find macadamia nuts on the island.

However, if you can get your hands on them, I think they would give this cookie a more tropical feel than it has with walnuts. They keep their freshness for up to a week, even if you leave them uncovered. However, I personally keep them in an airtight container.

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Caribbean Biscotti

This Caribbean Biscotti recipe is the perfect treat when you want to splurge on tropical flavors. Made with dried fruits like mango, papaya, and pineapple, it is the perfect accompaniment for your cup of coffee in the morning.

Course Dessert

Cuisine Italian

Prep Time 40 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 16 servings

Calories 205kcal

Author Aysegul Sanford

Ingredients

• 1/2 cup rum
• 2 cups dried tropical fruit such as papaya, cherry, mango, cranberry, and pineapple – chopped
• 2 cups (10 ounces) all-purpose flour
• 1 cup (7 ounces) sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground all spice
• 2 large eggs at room temperature
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cups macadamia nuts or walnuts toasted and chopped
• 3/4 cup unsweetened shredded coconut

Instructions

• Preheat the oven to 350 degrees.
• Combine rum and dried fruit in a bowl. Cover it with plastic wrap, and microwave until rum boils, 45 seconds to a minute. Set aside to cool.
• Whisk the dry ingredients (flour, sugar, baking powder, salt, and all spice) in a bowl. Set aside.
• Strain the dried fruit, reserving 3 tablespoons of the rum.
• Whisk together the eggs, vegetable oil, vanilla extract, and the reserved rum in a mixing bowl.
• Stir the rum-egg mixture with the dry ingredients. Add walnuts (or macadamia nuts), dried fruit, and coconut into the bowl. Fold them into the dough.
• Using a ruler and a pencil, draw two 2 by 12-inch rectangular shapes on a parchment paper. They should be 3-4 inches apart from one another. Flip it, and place it on a baking sheet.
• Divide the dough into two equal pieces and form each log into a 2X12-inch log.
• Bake for 30-35 minutes, or until lightly browned. Take it out of the oven and let it cool for 15 minutes. Do not turn the oven off.
• Transfer one of the logs onto a cutting board, and using a serrated knife, cut on bias into 3/4-inch-thick slices. Place the biscotti slices cut side down onto the baking sheet. Repeat the same process with the second log.
• Bake for 10 minutes, flipping them halfway through the baking process.
• Let cool for 20 minutes before serving.

Nutrition

Calories: 205kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 91mg | Potassium: 123mg | Fiber: 2g | Sugar: 15g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Recipe adapted (with changes) from cookscountry.com

When I was 10 years old, with the hopes of building their very first home, my parents bought a small land with a couple of their friends outside Bursa, the city that I grew up. After many years of living in small rented apartments, they wanted a larger house that also has a garden that my father could grow fruits and vegetables.

It wasn’t like we were a wealthy family. Most days, it was hard for them make the ends meet. They were both working in jobs where they could live as a middle class family in a country that was (and, still is) politically and economically unstable. But with some luck, several years of hard work, and some help from friends and family, they finished building the house of their dreams on that land. We moved in when I was 13 years old. To this day, I still remember how proud they were for becoming first time homeowners.

One of the many reasons why my father wanted to move to the suburbs was to make his life long dream come true: to grow his own fruits and vegetables in his own backyard so that he could eat fresh and organic produce every day for the rest of his life. To his advantage, the climate and location of our new home offered him the perfect conditions for what he wanted to achieve.

So he spent the next 5 years of his life working on that backyard. He planted trees strategically making sure they get just the right amount of sun exposure and water. He cared for them on a daily basis to ensure that they get the right amount of water, sun, fertilizer, and most importantly, love.

At the end of many years of hard work, we ended up with trees like mulberry, quince, pomegranate, walnut, apricot, and fig. At first, they were small, but over the years they became exactly what he dreamed of: trees that offer variety of fruits year round that are organic, sweet, and delicious.

Nowadays, my father spends his mornings eating fresh fruit from the trees that he planted twenty-five years ago. He refuses to buy fruit from anywhere else and if you ever criticize or mistakenly say something bad about his trees, you may end up with a punch on your nose. He still maintains his backyard and experiments with new produce every year. If you ask him about his trees, I guarantee you that he will tell you everything he learned in the last twenty-five years of his adventures in planting and maintaining fruit trees and vegetable gardens.

When he asked me what I wanted from back home, knowing that he was not allowed to bring fresh fruit to the U.S. and the BVIs, I asked him for some walnuts from our backyard. I knew that back in September, he spent many days picking, cracking, and drying them. I also knew that after many days of hard work, he ended up with more that 60 pounds of the most delicious walnuts that I have ever had in my life. Therefore, as you can imagine, it was a wonderful surprise to see that he took my request to heart, and carried almost 6 pounds of walnuts in his luggage all the way from Bursa, Turkey to Virgin Gorda, BVI.

With all the walnuts I had on hand, I wanted a recipe that would celebrate and appreciate the deliciousness of this amazing nut. And that is why I decided to make these Mexican Wedding Cookies.

We have had these cookies back in September in an artisanal coffee shop in San Miguel de Allende. Though I have eaten them many times before, for some reason I have never made them myself. I thought this was a perfect opportunity to give it a try. Luckily, with the foolproof recipe of America’s Test Kitchen and my father’s help (hence, the hand in the picture), my first attempt of making Mexican wedding cookies in my own kitchen resulted in the most delicate treat for our afternoon teatime gatherings.

With the perfect combination of butter, flour, and finely ground walnuts, these cookies break into the finest of crumbs the moment you take a bite. And as you chew them, they melt in your mouth leaving a nutty flavor that makes you want more.

Try it, I promise it won’t disappoint.

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Mexican Wedding Cookies

Author Aysegul Sanford

Ingredients

• 2 cups 8 ounces whole walnuts*, chopped fine
• 2 cups 10 ounces all-purpose flour
• 1/2 teaspoon table salt
• 16 tablespoons 8 ounces unsalted butter, at room temperature
• 1/3 cup 2 1/2 ounces superfine sugar *
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups 6 ounces confectioners’ sugar

Instructions

• Pre-heat the oven to 325 F. degrees.
• Place 1-cup of the walnuts, flour, and salt into a mixing bowl.
• Place the other 1-cup of the walnuts in a food processor. Process them until their texture is like a coarse meal. Stir it in the bowl with the flour mixture.
• Place the butter and superfine sugar in the bowl of a standing mixer fitter with the paddle attachment. Beat them in medium-high speed for 2 minutes, scraping down the bowl halfway through.
• Stir in the vanilla extract and continue to beat 30 seconds.
• Turn it down to slow speed and add the flour mixture. Mix until the dough comes together, 15-20 seconds. (Do not overbeat; otherwise you may end up with tough cookies.)
• Line two baking sheets with parchment paper.
• Using a tablespoon measure, divide the dough into 48 pieces. Roll each piece into a ball in the palm of your hands. Divide them in between the baking sheets. It should be 24 balls per sheet.
• Bake one sheet at a time for 18-20 minutes*, or until they are golden-brown on the bottom and just pale on the top. You should rotate the baking sheet halfway through to ensure even cooking.
• Allow them to cool on the baking sheet for 2 minutes, and then place them on a wire rack to cool completely.
• Place the confectioners’ sugar in a dish and roll the cookies in them.
• Serve. These cookies will keep their freshness for 5 days as long as they are stored in an airtight cookie jar (or container).

Notes

Cook time: 20 minutes[br]Yields: 48 cookies[br][br]* You can substitute walnuts with pecans.[br]* If you do not have superfine sugar, simply process granulated sugar in a food processor for 45 seconds.[br]* I recommend keeping a close eye on the cookies after the 18-minute mark as they turn golden brown very suddenly. If you allow them to bake longer than they should it may result in a tough cookie.

Recipe is adapted from Americas Test Kitchen‘s Crescent Nut Cookies recipe.

This morning we woke up to the news that there is a tropical storm (Gonzalo) heading our way to the Virgin Islands and Puerto Rico, and will possibly turn into a hurricane towards the evening. As a result, it has been raining like crazy on Virgin Gorda, and even though it is still warm outside, with the doors tightly closed and air condition on, it feels like autumn around here.

And for me, autumn means apple pie. I love it when the smell of butter, sugar, and crisp apples cooking together fills the house reminding me of the days that I couldn’t wait to come home from school to beg my mom for a slice of apple pie before dinner. It was always the same scenario. At first, she would say no, thinking that I wouldn’t finish my dinner, but then after I swore that I would, she would let me eat a tiny bitty slice. Even after years, I still remember how good it felt to eat a slice of warm (cinnamon-heavy) apple pie right out of the oven.

But to be perfectly honest, I love apple pie because of its crust. Most of the time, while I am eating a slice of apple pie, I use the filling as a condiment to flavor the crust. Therefore, this year instead of making a traditional apple pie, I decided to make these crust-heavy apple pie cookies. These cookies are deliciously flaky and crisp with just enough filling to flavor the crust. Not to mention, they are perfectly portioned for easy serving.

When I first made this recipe, I realized that it might not be the easiest one to make (and explain in a foolproof way), and therefore I decided not to share it on the blog. But then, when they came out of the oven and I had my first bite, I thought to myself that they are too good to not share. That is why, I practiced a couple of times and photographed my process as much as I could so that I can share with you the lessons I learned along the way.

Here they are:

1. Using a ruler helps a lot:
I think the trickiest part of making these cookies is rolling out the dough. I don’t know you, but I don’t consider myself a pro when it comes to rolling out pie dough perfectly. To be able to make a perfect 12X8 inch rectangle, I used a lightly floured surface and a ruler. The ruler was helpful (1)to guide me as I rolled the dough, (2) to ensure that the dough doesn’t get too thin, and (3) to be able to cut equal strips for a pretty looking lattice top.

2. Chilled dough is much easier to work with:
While you are rolling out the dough, you have to be somewhat quick. Because it gets difficult to manage as it comes down to room temperature. If that happens to you, you can always place it back in the fridge for 10 minutes and then continue from where you left off.
Also, it is a good idea to keep the first rolled-out dough in the fridge while you are working on rolling out the second one (the lattice top).

3. Silpat works like magic, but parchment paper works too:
When I first made these cookies, I used parchment paper and the dough did stick to the parchment paper a little bit. On my second try, I used Silpat and found that it was much easier to work with. Especially, while cutting the big piece of apple pie into smaller (cookie-sized) pieces. It made it easier to arrange (or separate) them on the baking sheet without having to lift them up. However, if you don’t have Silpat, spraying the parchment paper very lightly with vegetable (or butter) spray works as well.

4. It is important for the apple filling to be somewhat cooler:
On my first try, I didn’t time it well and spread the filling before it cooled off. The hot filling affected the flakiness of the crust, which made it too soft instead flaky and crispy. Therefore, for a better end product, I recommend letting the pie-filling cool at least for 30 minutes before spreading it on the dough.

5. Before placing the strips make a map in your mind, and then place them starting from the middle:
On my first try of making these cookies, I didn’t think about how I am going to place the strips, and as a result, I ran out of strips before I was able to completely cover the filling. On my second try, I made a quick map of how I am going to place them in my mind so that they would (1) cover the whole thing, (2) be equally distributed, and (3) look pretty.
Also, starting from the middle is a good idea to help with managing the strips and placing them strategically to ensure that they cover the filling nicely before trimming.

6. I wanted bigger cookies, but you can cut them in smaller pieces:
The original recipe suggested smaller cookies, but I wanted a bigger (3X2.5 inch) cookie so I cut it that way. If you decide to go with smaller cookies, I’d recommend placing them in 2 separate sheets and baking them in 2 batches. Also, make sure to keep the second sheet in the fridge while the first one is baking.

Even though making these cookies takes a little bit of time and effort, I am pretty sure, after your first bite you’ll agree that it was totally worth it.

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Apple Pie Cookies

This Apple pie cookies recipe is just the most delicious fall treat.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Author Aysegul Sanford

Ingredients

For the Dough:

• 2 1/4 cup 11.25 ounces all-purpose flour
• 13 tablespoons butter cold and cut into 1/4 inch pieces
• 1 1/2 teaspoons + 1 tablespoon granulated sugar divided
• 1 teaspoon salt
• 4-5 tablespoons ice water
• 1 teaspoon ground cinnamon
• 1 large egg lightly beaten

For the Filling:

• 1/4 cup water
• 1 teaspoon cornstarch
• 2 tablespoons unsalted butter
• 3 medium-size Golden Smith apples cut into small cubes
• 1/4 cup 1.75 ounces packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg freshly ground
• 1/4 teaspoon salt

Instructions

• To make the pastry dough, combine the flour, cold butter, 1 1/2 teaspoons sugar, and salt in the bowl of a stand in mixer fitted with the paddle attachment. Mix in low speed, for 3 minutes or until butter and flour mixture resembles corn meal.
• While it is still running in low speed, add cold water 1 tablespoon at a time and mix until the dough comes together, 30-45 seconds.
• Transfer the dough to a lightly floured kitchen counter, divide it into 2 pieces and shape them into a 4-inch square. Cover them with plastic wrap and refrigerate for an hour.
• Combine the rest of the sugar (2 tablespoons) and ground cinnamon in a bowl. Set aside.
• To make the filling: Mix the cornstarch with water and set aside.
• Heat butter in a 10-inch skillet. Add in the apples and cook, stirring occasionally, for 5 minutes or until they turn light golden brown.
• Stir in the brown sugar, cinnamon, nutmeg, and salt, and cook for a minutes. Stir in the cornstarch, and cook for 2 more minutes.
• Set aside to cool.
• Pre-heat the oven to 350 degrees.
• Roll one of the pastry dough into a 12X8 inch rectangle, 1/4 inch thick, on a lightly floured surface. Place it on a rimmed baking sheet covered with Silpat (read the blog post) or parchment paper. Keep it in the fridge, while you are rolling out the second dough.
• Roll out the second pastry dough into a 12X8 inch rectangle that is 1/4- inch thick, on a lightly floured surface. Using a fluted pastry cutter, cut it into sixteen, 1/2-inch wide and 12-inches long strips.
• Get the first dough out of the fridge and spread the apple mixture, making sure that the whole dough is covered evenly with the mixture. Arrange dough strips diagonally in lattice pattern over filling, trimming as needed. *
• Using a sharp knife, cut it into 12 equal pieces. Space them 1-inch apart from each other. Brush the top of each cookie with egg, and sprinkle them with the cinnamon and sugar mixture.
• Bake for 32-35 minutes in the oven, rotating the baking sheet halfway through baking.
• Let them cool on the baking sheet before serving.

Notes

Prep Time: 1 hour 30 minutes[br]Bake time: 35 minutes[br][br]Notes:[br]1. If the dough gets difficult to shape, place it in the fridge for 10 minutes, and then continue to work with it.[br]2. For this recipe, Silpat is much helpful than parchment paper, but if you don't have one, lightly spray the parchment paper with vegetable spray to get similar results.

This recipe is adapted (with changes) from CooksCountry.com 

Here are 5 things that I know to be true:

1. I think the best time to visit the Caribbean (and of course Virgin Gorda) is in the months of May and October because weather in those months is neither too hot nor too cold. The minute November hits, the winds start. I do like the breeze but I prefer the mellow days of May and October.

2. There is so much to do in Virgin Gorda, where my husband and I live. I need to sit down and work on posting some of those places on my blog. Just need to decide which one to start with…
3. I really enjoyed reading “Nigel Slater’s 5 Essentials for the Home Cook” article on thekitchen.com. I knew about the first 4 essentials (and mostly applied) but I never thought about the 5^th one: “Once a week, buy an ingredient you have never used before. You never know what you might discover.” I thought that it is such a clever idea. What a great way to create recipes with new ingredients! It is like a home version of the Food Network show “Chopped”. I guess, at the end, my husband will “chop” me if it turns out to be a bad dish.

4. Chocolate or chocolaty deserts never fail as a dessert. 99% of the people I know love chocolate. If I am planning a party or just  have a friend come over for coffee, I make sure that I have plenty of good quality chocolate at home. I prefer dark chocolate with nuts. Darker the better.
5. Last night, I enjoyed watching our friends fight for the last of these Chocolate Peanut Butter Globs that was left in the cookie jar. I know it’s not nice to enjoy people fight, but hearing them say that this was the best thing they’ve had in their lives and watching them fight for it was selfishly satisfying.

The funny thing is that I cannot agree more. These peanut butter globs (not cookies!) are outrageously chocolaty with a ton of nuts that you can enjoy with every bite. The sweet and salty peanut butter chips add even more of a nutty flavor that enhances the taste of the chocolate.

It is one of those forever satisfying Ina Garten cookies that is guaranteed to impress any chocolate and peanut butter lover.

How To Make Barefoot Contessa’S Chocolate Globs

The process of making these glob cookies have 4 folds:

First, you melt the chocolate: To do so, you simply melt the chocolate with butter in a bowl placed over simmering water. You let it cool on the counter while you are working on the batter.

Second, you prep the nuts mixture: In this chocolate globs cookies recipe, Ina uses a combination of walnuts, pecans, chocolate chips, and peanut butter chips. You combine all the nuts and chips in a bowl along with a little bit of flour. The role of the flour here is to prevent the nuts and chips to stick to each other.

Third, you prep the “cookie” batter: To prep the batter for the globs, she mixes eggs with espresso powder (instant coffee would work too), and vanilla extract in a standing mixer (handheld mixer would work as well). Here, espresso powder is used to enhance the chocolate flavor. However, if you don’t have any you can simply omit it.

Next, you add in the sugar, chocolate mixture, rest of the flour, baking powder, and salt into the batter. Here, it is important not to overmix this mixture. If you do so, your chocolate globs will be too hard.

Finally, you fold the nuts and chips into the batter just until combined. Then using an ice cream scoop, you scoop them onto a baking sheet and bake in a pre-heated 325 F degree oven for 15 minutes.

They will look undercooked when they first come out of the oven, but as they sit they will harden. I usually let them cool for 20 minutes and serve them while they are still somewhat warm.

For anybody who needs an afternoon-pick-me-up, surprise them with these globs. Oh and do not forget to pair them up with a cup of coffee. I promise they will love you for it.

After all, it is the month of giving thanks♥

If You Liked This Chocolate Peanut Butter Globs Recipe, You Might Also Like

• The Ultimate Chocolate Bundt Cake
• Nutella Sandwich Cookies
• Really Good Chocolate Chip Cookies with Sea Salt
• Chocolate Almond Bark
• Want more chocolate? Be sure to check out all my easy chocolate recipes on the blog.

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Chocolate Peanut Butter Globs Recipe

Barefoot Contessa’s Chocolate Peanut Butter Globs recipe: Chunky walnuts and pecans mixed in with chocolate and baked to perfection.

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 17 cookies

Calories 340kcal

Author Aysegul Sanford

Ingredients

• 6 tablespoons unsalted butter (3/4 stick)
• 12 oz. bittersweet chocolate chips divided
• 2 oz. unsweetened chocolate
• 2 large eggs
• 1 tablespoon instant espresso or coffee powder (optional)
• 2 teaspoons vanilla extract
• 3/4 cup granulated sugar
• 1/3 cup plus 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon Kosher salt
• 1 cup whole walnuts NOT chopped
• 1 cup whole pecan halves NOT chopped
• 2/3 cup peanut butter chips

Instructions

• Pre-heat the oven to 325 degrees. Line 2 baking sheets with parchment paper.
• Place the butter, 6 oz. of chocolate chips, and the unsweetened chocolate in a glass bowl. Place the bowl over simmering water and stirring occasionally, melt the chocolates and butter. Once melted, let it cool in room temperature for 10-15 minutes.
• Combine the remaining 6 oz. chocolate chips, walnut halves, pecan halves, peanut butter chips and 1 tablespoon flour in a bowl. Set aside.
• Beat the eggs, espresso powder, and vanilla in the bowl of an electric mixer fitted with a paddle attachment until they are combined. Scrape the bottom of the bowl with a rubber spatula halfway through to ensure that they mix thoroughly.
• Increase the speed to medium high and add the sugar. Beat it for 2 minutes.
• Decrease the speed to low and add the chocolate mixture and mix it until combined. Set it aside.
• Whisk the remaining 1/3 cup flour, baking powder, and salt in a bowl.
• Fold it in to the chocolate batter. Do not overmix.
• Lastly, fold the mixed nuts and chocolate chip mixture until they are all coated with the chocolate batter mixture.
• Using 2 spoons, drop rounded amounts of batter 1 inch apart from each other on to the prepared baking pans. Keep in mind that they almost double in their size. Mine were close 2 inches in diameter. I ended up with 12 globs.
• Bake for 15 minutes. Cool it on a rack.

Nutrition

Calories: 340kcal | Carbohydrates: 30g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 31mg | Sodium: 103mg | Potassium: 229mg | Fiber: 3g | Sugar: 20g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg

Adapted from Ina Garten’s Barefoot Contessa Foolproof: Recipes You Can Trust Cookbook Pg: 230

I want to talk about a “feeling” today. You know, how a song, a taste or a smell can instantly take you back to a particular time of your life. When that happens, everything stops for a second and you realize how everything in your life has changed and how you are a different person than you used to be. I felt that way when I first took a bite of these Nutella Sandwich Cookies. It took me back to my high school days.

When I was in high school, a packaged version of this cookie, Çokoprens, was my favorite desert after lunch. Every single day…

I would never want to eat or, even try, anything else. This was “it” for me…
Imagine a super rich chocolate spread in between two shortbread cookies. It is the kind of taste that will make you want more. So much time has passed from those days but I still remember how much I enjoyed the taste of that cookie.

While I was looking for a similar taste, as usual, Ina Garten came to my rescue with a recipe called, Chocolate Hazelnut Cookies. Probably the closest homemade version of Çokoprens. If not, better.

To me, still to this day, this is the best cookie of all times.

The best part about these cookies is that you can make them in advance and spread the Nutella spread right before serving. As long as you keep them in an airtight container, they are good for 5 to 6 days. You can share or just eat all of them yourself.

I shared. Therefore, I have some very happy friends.♥

If You Liked This Nutella Sandwich Cookies Recipe, You Might Also Like

Chocolate Peanut Butter Globs
Flourless Chocolate Cupcakes
Really Good Chocolate Chip Cookies with Sea Salt
Chocolate Almond Bark
Moist Chocolate Bundt Cake Recipe
Doubletree Hotel’s Chocolate Chip Cookies

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Nutella Sandwich Cookies

Ina Garten’s chocolate hazelnut cookies turned into Nutella Sandwich Cookies. Simply put, it is made by spreading a hazelnut cookie generously with nutella and then placing another one on top for a delectable chocolate “sandwich”. Serve with a glass of milk for kids or treat yourself with a cup of coffee.

Course Dessert, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting 45 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 18 Cookies

Calories 255kcal

Author Aysegul Sanford

Ingredients

• 1/2 cup whole hazelnuts
• 3 sticks 12 oz. unsalted butter, at room temperature
• 1 cup (7 oz.) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 1/2 cups (17 1/2 oz.) all-purpose flour, sifted
• 1/2 teaspoon kosher salt
• 1 cup Nutella
• 2 tablespoons confectioners’ sugar – for dusting

Instructions

• Pre-heat the oven to 350 °F.
• Spread hazelnuts on a sheet pan and roast them for 10 minutes. Set them aside and let them cool.
• Place them in a food processor, fitted with steel blade, and pulse for 10 times (2 seconds each), or until finely ground. Do not pulse too many times as it quickly turns into hazelnut butter.
• Mix flour and salt in a bowl and set aside.
• In the bowl of an electric mixer (with paddle attachment) mix the butter and sugar on low speed until combined (about 1 minute), scraping down the bowl if necessary.
• While it is running on low speed, add vanilla and almond extracts, mix for 30 seconds.
• Still on low speed, gradually add the flour and salt mixture. Scrape down the bowl to make sure that there are no big lumps at the bottom of the bowl.
• Add the hazelnuts and mix until the dough comes together.
• Place the dough onto a floured bowl and shape it into a disk. Wrap in plastic and refrigerate (chill) for 30 minutes.
• On a floured board, cut the dough into half. While working with the first batch chill the second batch in the fridge. It is easier to handle it when the dough is cold.
• Roll the dough 1/4 inch thick.
• Cut 18 (2 3/4-inch) rounds with a fluted cutter. (You can use whatever cutter is your favorite. If you like other shapes or if you do not have this shape cutter, it is no problem.)
• Use a 3/4-inch cutter to cut a small circle out of the middle of half of the cookies. Repeat this process with the second batch.
• Line two sheet pans with parchment paper and place all the cookies on them and chill for 15 minutes.
• Bake each sheet separately for 20 minutes, rotating once, until the edges of the cookies turn brown. Let it cool to room temperature.
• Spread 1 1/2 tablespoon (or more!!!) Nutella Spread on the flat side of each solid cookie and place the cutout cookies on top.
• Lightly dust with confectioners’ sugar and eat!

Nutrition

Calories: 255kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Sodium: 73mg | Potassium: 117mg | Fiber: 2g | Sugar: 23g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg

Adapted from Ina Garten’s, Chocolate Hazelnut Cookie

This Sunday is Father’s Day. Being away from home on days like this is really hard. I want to spend time with my dad on father’s day.

This post was originally posted in June 2013. It has been updated with helpful information and with no changes to the original recipe in June 2020.

I wish I was not this far away from home… So I thought to myself. What can I do to make my father feel like I am there with him and make him feel loved?

After thinking long and hard, I decided to make him some cookies. I have several cookie recipes on this blog, but I knew that this chunky oatmeal cookies recipe would be the best one because my father loves nuts.

As a matter of fact, if a cake or a cookie looks good, before eating it, he will first ask if it has nuts in it. If it does not, he will ask if we can make it with nuts.

As a responsible daughter, if I am baking for my dad, I know that a dessert without nuts is pretty much not a good idea.

That is exactly why; these Chunky Oatmeal Cookies are his favorite. This is the kind of cookie that you can taste and feel nuts with every bite.

As I am my father’s daughter, they are my favorite too. They are chocolaty, nutty, gooey, buttery, tangy, chunky, melty …etc. All the adjectives that come to mind when you think about a good cookie recipe.

How To Make Chunky Oatmeal Cookies

1. Preheat the oven: Adjust the oven rack to the middle position and pre-heat the oven to 375 F degrees. Line 2 baking sheets (if baking them all together) with parchment paper.
2. Prep dry ingredients: In a medium bowl mix flour, baking powder, baking soda, table salt, and cinnamon.
3. Prep the last minute additions: In a separate bowl, stir together oats, walnuts, cranberries, and chocolate.
4. Mix butter and sugar: In a standing mixer fitted with a paddle attachment, mix the butter and sugar about a minute on medium speed, scraping down the bowl as necessary. You can also use a handheld mixer for this.
5. Mix in the egg & vanilla extract: Add the egg and vanilla and continue to mix until fully incorporated for 30 seconds. Scrape down the bowl to ensure that there are no lumps remaining.
6. Add in the flour mixture: Decrease the speed to low. Add the flour mixture and mix until just combined, 30 to 45 seconds. Do not overbeat.
7. Add in the additions: With the speed on low, gradually add the oat mixture and mix until just combined.
8. Scoop: Divide the dough into 16 portions and roll them into balls. Stagger 8 balls on each baking sheet by spacing them 11/2 inches apart from each other. Using your fingers, press gently on each dough ball to a 1-inch thickness.
9. Bake: Bake each sheet separately for 15 minutes, rotating halfway through the baking time.
10. Let them cool: Keep cookies on the baking sheet for 5 minutes and then transfer them to a wire rack (to stop the cooking). Continue the same process with the second batch.

A Few Tips for The Best Oatmeal Cookies:

• Do to over mix the flour mixture. I usually let the mixer do the initial mixing (15-20 seconds or so) and then mix the rest by hand to avoid the possibility of overmixing
• If you have time, I highly recommend scooping the cookies on a sheet pan covered with parchment paper and letting them sit in the fridge (covered with foil or stretch film) overnight.
• You can bake them all or bake some and freeze the rest in a freezer bag to bake later. When ready to bake frozen oatmeal cookies, there is no need to thaw. Simply take them out of the fridge right before you are ready to turn the oven on and add 2 minutes to the baking time.
• I used cranberries, but any dried fruit you have on hand would work in this recipe.
• Prefer a version of this made without butter? Check out this Oatmeal Cookies without butter recipe!

One last note; when you take them out of the oven, they look underbaked. This is normal. Just let them cool for 5 minutes and transfer them to a wire rack (in order to stop the baking process).

Other Cookie Recipes You Might Like:

• Almond Flour Cookies
• Oatmeal Raisin Cookies
• Coconut Sugar Cookies
• Flourless Almond Cookies

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Chunky Oatmeal and Chocolate Cookies

The name says it all: these chunky oatmeal cookies are deliciously big, fat and chewy! Loaded with chocolate chips and nuts, they are guaranteed to please any cookie lover in your family. Make a batch, bake some, and freeze the rest for later.

Course Desserts

Cuisine American

Prep Time 30 minutes minutes

Cook Time 17 minutes minutes

Total Time 47 minutes minutes

Servings 16 cookies

Calories 310kcal

Author Aysegul Sanford

Ingredients

• 1 1/4 cups (178 gr.) all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/4 teaspoon ground cinnamon
• 1 1/4 cups old fashioned oats
• 1 cup walnuts toasted and chopped
• 1 cup cranberries or raisins, chopped coarsely
• 4 ounces bittersweet chocolate chopped into chocolate chip size chunks
• 12 tablespoons 1 1/2 sticks - 170 gr unsalted butter, at room temperature
• 1 1/2 cups (297 gr.) packed dark brown sugar
• 1 large egg room temperature
• 1 teaspoon vanilla extract

Instructions

• Adjust the oven rack to the middle position and pre-heat the oven to 375 F degrees. Line 2 baking sheets (if baking them all together) with parchment paper.
• In a medium bowl mix flour, baking powder, baking soda, table salt and cinnamon.
• In a separate bowl, stir together oats, walnuts, cranberries and chocolate.
• In a standing mixer fitted with a paddle attachment, mix the butter and sugar about a minute on medium speed, scraping down the bowl as necessary.
• Add the egg and vanilla and continue to mix until fully incorporated for 30 seconds.
• Scrape down the bowl to ensure that there are no lumps remaining.
• Decrease the speed to low. Add the flour mixture and mix until just combined, 30 to 45 seconds. Do not overbeat.
• With the speed on low, gradually add the oat mixture and mix until just combined.
• In order to ensure that the ingredients are evenly distributed, give the dough a final hand stir.
• Divide the dough into 16 portions and roll them into balls. Stagger 8 balls on each baking sheet by spacing them 11/2 inches apart from each other. Using your fingers, press gently on each dough ball to a 1-inch thickness.
• Bake each sheet separately for 15 minutes, rotating halfway through the baking time.
• Keep cookies on the baking sheet for 5 minutes and then transfer them to a wire rack (to stop the cooking)
• Continue the same process with the second batch.

Notes

• Do to over mix the flour mixture. I usually let the mixer do the initial mixing (15-20 seconds or so) and then mix the rest by hand to avoid the possibility of overmixing.
• If you have time, I highly recommend scooping the cookies on a sheet pan covered with parchment paper and letting them sit in the fridge (covered with foil or stretch film) overnight.
• You can bake them all or bake some and freeze the rest in a freezer bag to bake later. When ready to bake frozen oatmeal cookies, there is no need to thaw. Simply take them out of the fridge right before you are ready to turn the oven on and add 2 minutes to the baking time.

Nutrition

Calories: 310kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 139mg | Potassium: 145mg | Fiber: 2g | Sugar: 23g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg

 This recipe is adapted from America’s Test Kitchen.