Almond Joy Cookies

Almond Joy candy bars in an easy to make, homemade cookie form.

These cookies are loaded with chocolate chips, coconut, and sliced almonds, bursting with that coconut and almond flavor. They’re sweet, chewy, and pure joy to eat. (Heh heh.)

Make these with toasted coconut!

While I’ve written the recipe as a quick and easy to whip up recipe with regular, unsweetened coconut, these are DELICIOUS if you have a few extra minutes to toast your coconut.

To toast coconut:

1. Preheat oven to 350°F / 177°C.

2. Spread 2 cups coconut into an even layer onto an ungreased baking sheet or dish.

3. Bake in oven for 8-10* minutes, or until golden and fragrant. Check every 2 minutes or so to ensure it doesn’t burn. Stir as necessary.

* Baking time will vary depending on oven and type of baking dish used.

I used to always use a baking sheet or cookie sheet to toast coconut, until I tried using a Le Creuset baking dish, and I’ve never used anything else since. The coconut toasts so evenly I rarely have to stir it anymore, and burning it is a distant memory.

Le Creuset is made of enameled stoneware which creates even baking, and easy clean up! One more amazing use for Le Creuset. They’re an investment and can be very expensive, but certain pieces are more affordable, or even if you can find them on occasion at Home Goods or Le Creuset’s outlet stores, you can get some pretty good deals.

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Almond Joy Cookies

Makes about 2 dozen cookies

Ingredients:

• 3/4 cup / 168g neutral-flavored cooking oil

• 3/4 cup / 150g sugar

• 3/4 cup / 150g brown sugar

• 2 eggs

• 1 tsp vanilla extract

• 1 tsp coconut extract

• 1 tsp almond extract

• 2 cups / 160g unsweetened shredded coconut

• 2 1/4 cups / 270g all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 2 cups (12 oz bag) / 350g semi-sweet or milk chocolate chocolate chips

• 1/2 cup / 42g sliced almonds

Directions:

1. In a large bowl or bowl of a stand mixer, mix together oil, and sugars.

2. Beat in eggs and extracts. Stir in coconut.

3. In another medium bowl, whisk together flour, baking soda, and salt.

4. Stir dry ingredients into wet ingredients.

5. Stir in chocolate chips and almonds by hand, just until evenly distributed.

6. Drop by generous tablespoonfuls onto ungreased cookie sheets. Bake in preheated oven for 8-10 minutes or until cookies look puffed, slightly golden, and center no longer looks gooey.

7. Allow to cool for about 5 minutes on cookies sheets before removing to cool completely.

Jenny’s Notes:

• Try these cookies using toasted coconut! (Toast coconut by spreading into an even layer on a baking sheet or dish, and bake at 350°F / 177°C for 5-10 minutes or until golden brown, check every 2 minutes or so to ensure it doesn’t burn, stirring if necessary.)

• I like to use a mix of both semi-sweet and milk chocolate chips in these!

• For nut lovers, you can increase the amount of sliced almonds in this recipe!

Yield 24 cookies

Author Jennyblogs

Prep time

20 Min

Cook time

10 Min

Total time

30 Min

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Almond Joy Cookies

Chewy cookies loaded with coconut, chocolate, and almonds, just like the Almond Joy candy bar.

Ingredients

• 3/4 cup / 168g neutral-flavored cooking oil
• 3/4 cup / 150g sugar
• 3/4 cup / 150g brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 tsp almond extract
• 2 cups / 160g unsweetened shredded coconut
• 2 1/4 cups / 270g all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups (12 oz bag) / 350g semi-sweet or milk chocolate chocolate chips
• 1/2 cup / 42g sliced almonds

Instructions

1. In a large bowl or bowl of a stand mixer, mix together oil, and sugars.
2. Beat in eggs and extracts. Stir in coconut.
3. In another medium bowl, whisk together flour, baking soda, and salt.
4. Stir dry ingredients into wet ingredients.
5. Stir in chocolate chips and almonds by hand, just until evenly distributed.
6. Drop by generous tablespoonfuls onto ungreased cookie sheets. Bake in preheated oven for 8-10 minutes or until cookies look puffed, slightly golden, and center no longer looks gooey.
7. Allow to cool for about 5 minutes on cookies sheets before removing to cool completely.

Notes

• Try these cookies using toasted coconut! (Toast coconut by spreading into an even layer on a baking sheet or dish, and bake at 350°F / 177°C for 5-10 minutes or until golden brown, check every 2 minutes or so to ensure it doesn’t burn, stirring if necessary.)
• I like to use a mix of both semi-sweet and milk chocolate chips in these!
• For nut lovers, you can increase the amount of sliced almonds in this recipe!

Nutrition Facts

Calories

298.91

Fat

17.71 g

Sat. Fat

7.83 g

Carbs

31.57 g

Fiber

1.82 g

Net carbs

29.76 g

Sugar

16 g

Protein

2.62 g

Sodium

159.65 mg

Cholesterol

13.64 mg

Nutritional information is approximate and based on 1 cookie.

https://jennyblogs.com/blog/2024/4/5/almond-joy-cookies

no chill cookie dough, chocolate chip cookies, Almond Joy

dessert

American

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Whole Wheat Oat Chocolate Chip Cookies

One bowl chocolate chip cookies featuring whole wheat flour and oats.

While the whole wheat flour and oats may trick you into thinking these cookies are trying to be healthy, that’s really not what they’re here for! Sure, an added bonus is that these cookies do have added nutrition, but the whole wheat flour and oats serve to add a more complex flavor profile.

Whole wheat flour adds a nutty flavor while the oats add, ahem, “oatiness” and that beloved chew from an oatmeal cookie. You can use your favorite kind of chocolate chips in this recipe, but I really love the bitterness of dark chocolate chips in these. On the flip side, I also think using white, or even white and dark (!) would be a really beautiful combo.

Chocolate chip cookies are a timeless American staple, and I love all the endless variations! Here is yet another for you to try and add to your baking repertoire!!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Whole Wheat Oat Chocolate Chip Cookies

Makes about 14-18 medium cookies

Ingredients:

• 1/2 cup / 113g oil

• 1/2 cup / 100g brown sugar

• 1/4 cup / 50g sugar

• 1/2 tsp salt

• 1 egg

• 1 tsp / 5g vanilla extract

• 3/4 tsp baking powder

• 1/2 tsp baking soda

• 1 1/2 cups / 135g rolled or quick oats

• 3/4 cup / 96g whole wheat flour

• 1/4 cup / 25g oat bran, wheat germ, or wheat bran

• 1 cup / 175g semi-sweet or dark chocolate chips

Directions:

Oven preheated to 350°F / 177°C. 1 ungreased baking sheet

1. In a large bowl or the bowl of a stand mixer, combine oil, both sugars, and salt. Beat in the egg and vanilla.

2. Mix in baking powder and baking soda until thoroughly combined.

3. Stir in oats, flour, oat bran, and chips until combined.

4. Drop by generous tablespoonfuls onto baking sheet. Bake for 8-12 minutes or until lightly golden and no longer look wet.

5. Allow to cool for several minutes before removing from cookie sheets to cool completely.

Jenny’s Notes:

• If you don’t have oat bran, wheat bran, or wheat germ on hand, you could add in extra flour or oats, instead. In fact, I’ve even used baby cereal with great success!

• While you can really use any kind of chocolate chips you wish, I really enjoy dark chocolate chips or chunks in these cookies; it really compliments the nutty whole wheat flour!

cookies, chocolate chip cookies, oatmeal cookies, whole grain, whole wheat flour

dessert, cookies

American

Yield: 14-18 cookies

Author: Jennyblogs

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Whole Wheat Oat Chocolate Chip Cookies

Prep time: 15 MinCook time: 12 MinTotal time: 27 Min

Ingredients

• 1/2 cup / 113g oil
• 1/2 cup / 100g brown sugar
• 1/4 cup / 50g sugar
• 1/2 tsp salt
• 1 egg
• 1 tsp / 5g vanilla extract
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 cups / 135g rolled or quick oats
• 3/4 cup / 96g whole wheat flour
• 1/4 cup / 25g oat bran, wheat germ, or wheat bran
• 1 cup / 175g semi-sweet or dark chocolate chips

Instructions

1. Oven preheated to 350°F / 177°C. 1 ungreased baking sheet
2. In a large bowl or the bowl of a stand mixer, combine oil, both sugars, and salt. Beat in the egg and vanilla.
3. Mix in baking powder and baking soda until thoroughly combined.
4. Stir in oats, flour, oat bran, and chips until combined.
5. Drop by generous tablespoonfuls onto baking sheet. Bake for 8-12 minutes or until lightly golden and no longer look wet.
6. Allow to cool for several minutes before removing from cookie sheets to cool completely.

Notes

• If you don’t have oat bran, wheat bran, or wheat germ on hand, you could add in extra flour or oats, instead. In fact, I’ve even used baby cereal with great success!
• While you can really use any kind of chocolate chips you wish, I really enjoy dark chocolate chips or chunks in these cookies; it really compliments the nutty whole wheat flour!

Nutrition Facts

Calories

231.82

Fat

13.14 g

Sat. Fat

4.56 g

Carbs

28.53 g

Fiber

2.44 g

Net carbs

26.1 g

Sugar

12.2 g

Protein

3.66 g

Sodium

174.98 mg

Cholesterol

11.82 mg

Nutritional information is approximate and based on 14 servings.

If you don’t have oat bran, wheat bran, or wheat germ on hand, you could add in extra flour or oats, instead. In fact, I’ve even used baby cereal with great success! While you can really use any kind of chocolate chips you wish, I really enjoy dark chocolate chips or chunks in these cookies; it really compliments the nutty whole wheat flour!

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Nutella-Filled Pillow Cookies

These are buttery sugar cookies with hints of almond and vanilla, stuffed with Nutella. The almond really compliments the Nutella! I guess hazelnuts and almonds make good company.

I first made these cookies over 10 years ago and they’re still a cookie I love to make. Because they’re cutouts, I tend to save them for special occasions, but the extra time is so worth it!

These cookies melt in your mouth and keep you going back for more, despite being a generous size to begin with! They’re also pretty little things, which makes them suitable for nice occasions, especially with a little dusting of powdered sugar or cocoa powder on top. You can use different shapes for different occasions, which makes these not only delicious and beautiful, but also versatile! These are always a winner.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Nutella-Filled Pillow Cookies

Makes about 12 large cookies

Ingredients:

• 1 cup / 225g butter

• 1/2 cup / 100g sugar

• 1/2 cup / 100g brown sugar

• 2 eggs

• 1 Tbsp / 15g vanilla

• 1/2 tsp almond extract

• 3 cups / 360g flour

• 1 Tbsp baking powder

• 1/2 tsp salt

• about 2/3 cup / 200g Nutella

• powdered sugar and/or cocoa powder for dusting, optional

Directions:

Oven preheated to 375°F / 190°C. Ungreased cookie sheets.

1. In the bowl of a stand mixer or with a handheld mixer, cream butter and sugar together until light and fluffy, about 5 minutes.

2. Beat in eggs, one at a time. Stir in extracts.

3. In a medium bowl, combine flour, baking powder, and salt with a whisk.

4. Add dry ingredients to butter mixture, mix until thoroughly combined. If dough seems too wet, add a bit more flour until a thicker consistency is reached.

5. Cover and place dough in refrigerator until chilled, at least 1 hour.

6. Remove dough from fridge. Roll dough out onto a lightly floured surface to a thickness of about 1/4in / 1/2cm. Use a 3in / 7.5cm cookie cutter to cut the cookie dough. Re-roll and cut more.

7. Place half of the cut out cookies onto a cookie sheet. Spoon or pipe about 2 tsp of Nutella onto the middle of the cookie. Place a second cookie on top, using fingers or a fork to seal edges together.

8. Bake in preheated oven for 9-11 minutes, or until edges just barely start to turn golden. Allow cookies to cool for several minutes on the cookie sheet before transferring to cooling racks or the counter.

9. When cookies are completely cool, dust with powdered sugar, if desired.

Jenny’s Notes:

• Round or square cookie cutters work best for these pillow cookies, but any shape will do, as long as it has a large enough center area for the Nutella to be able to be sealed in. I like to do heart shapes for Valentine’s day, as pictured!

• While these may have Nutella in the name, I’ve stuffed these with other things before that were also delicious! Small chocolates like Reese’s, Dove chocolates, etc. could be used. I once used these hazelnut chocolates that are common in Italy, Gianduja, and they were wondeful in these!

• Don’t over bake! Not only can this lead to dry cookies, but it can affect the filling, as well.

Cookies, Nutella, Pillow Cookies, Cutout Cookies, Rolled Cookies, Sugar Cookies

dessert, cookies

American

Yield: 12 Large Cookies

Author: Jennyblogs

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Nutella-Filled Pillow Cookies

Buttery, melt-in-your-mouth sugar cookies with hint of vanilla and almond, stuffed with Nutella, and topped with a dusting of powdered sugar and cocoa powder.

Prep time: 45 MinCook time: 11 MinInactive time: 1 HourTotal time: 1 H & 56 M

Ingredients

• 1 cup / 225g butter
• 1/2 cup / 100g sugar
• 1/2 cup / 100g brown sugar
• 2 eggs
• 1 Tbsp / 15g vanilla
• 1/2 tsp almond extract
• 3 cups / 360g flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• about 2/3 cup / 200g Nutella
• powdered sugar and/or cocoa powder for dusting, optional

Instructions

1. Oven preheated to 375°F / 190°C. Ungreased cookie sheets.
2. In the bowl of a stand mixer or with a handheld mixer, cream butter and sugar together until light and fluffy, about 5 minutes.
3. Beat in eggs, one at a time. Stir in extracts.
4. In a medium bowl, combine flour, baking powder, and salt with a whisk.
5. Add dry ingredients to butter mixture, mix until thoroughly combined. If dough seems too wet, add a bit more flour until a thicker consistency is reached.
6. Cover and place dough in refrigerator until chilled, at least 1 hour.
7. Remove dough from fridge. Roll dough out onto a lightly floured surface to a thickness of about 1/4in / 1/2cm. Use a 3in / 7.5cm cookie cutter to cut the cookie dough. Re-roll and cut more.
8. Place half of the cut out cookies onto a cookie sheet. Spoon or pipe about 2 tsp of Nutella onto the middle of the cookie. Place a second cookie on top, using fingers or a fork to seal edges together.
9. Bake in preheated oven for 9-11 minutes, or until edges just barely start to turn golden. Allow cookies to cool for several minutes on the cookie sheet before transferring to cooling racks or the counter.
10. When cookies are completely cool, dust with powdered sugar, if desired.

Notes

• Round or square cookie cutters work best for these pillow cookies, but any shape will do, as long as it has a large enough center area for the Nutella to be able to be sealed in. I like to do heart shapes for Valentine’s day, as pictured!
• While these may have Nutella in the name, I’ve stuffed these with other things before that were also delicious! Small chocolates like Reese’s, Dove chocolates, etc. could be used. I once used these hazelnut chocolates that are common in Italy, Gianduja, and they were wondeful in these!
• Don’t over bake! Not only can this lead to dry cookies, but it can affect the filling, as well.

Nutrition Facts

Calories

388.68

Fat

21.3 g

Sat. Fat

14.73 g

Carbs

48.95 g

Fiber

1.74 g

Net carbs

47.2 g

Sugar

18.17 g

Protein

5.22 g

Sodium

345.08 mg

Cholesterol

67.95 mg

Nutritional info is approximate, based on 1 cookie

https://jennyblogs.com/blog/2024/1/27/nutella-filled-pillow-cookies

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Chocolate Chip Meringue Cookies

As far as simple and delicious cookie recipes go, this is a good one to have on hand.

These cookies have only 4 ingredients, and are gluten-free, dairy-free (as long as your chocolate chips don’t contain dairy), and many other allergen and dietary needs friendly.

This is a recipe I’ve had around for ages, since I was a kid! I believe I originally got it from my cousin. I recently re-discovered these, they’re almost too easy to make, and a great way to use up extra egg whites. They’re easy enough kids can help or even make them by themselves, and with the chocolate chips, M&M’s, or other add ins, also very appealing to kids!

Are you ready for some of the easiest cookies you’ve made yet? Yeah, let’s go!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe from my cousin

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Chocolate Chip Meringue Cookies

M&M Meringue Cookies

Makes about 24 (about 1 1/2inch / 3cm) cookies

Ingredients:

• 2 egg whites

• 1 pinch of cream of tartar

• 1/2 cup / 100g granulated sugar

• 3/4 cup / 128g mini chocolate chips or other add-in of choice

Directions:

Oven preheated to 250°F / 121°C. Line a cookie sheet with a silpat or lightly grease.

1. In the bowl of a stand mixer or with a hand-held electric mixer, beat egg whites and cream of tartar with whisk attachment until foamy.

2. Add sugar and beat until stiff peaks form.

3. Fold in chocolate chips with a spatula.

4. Drop onto prepared cookie sheet and bake for about 30 minutes, or until set and just starting to turn a light golden color. Allow to cool slightly before removing from cookie sheet.

Jenny’s Notes:

• Mini M&M’s are also a hit in these cookies! You can get creative, any kind of crushed candy or cookie like Oreo’s, or nuts, sprinkles, etc.

• These cookies are best enjoyed within a day or two. They can be stored loosely covered at room temperature, but if you cover too tightly they turn soft and sticky even quicker.

meringue, egg whites, cookies, gluten-free, dairy-free

dessert, cookies

American

Yield: 24

Author: Jennyblogs

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Chocolate Chip Meringue Cookies

4 ingredient meringue cookies with a slightly crunchy exterior and a soft, chewy inside, speckled with chocolate chips.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 2 egg whites
• 1 pinch of cream of tartar
• 1/2 cup / 100g granulated sugar
• 3/4 cup / 128g mini chocolate chips or other add-in of choice

Instructions

1. Oven preheated to 250°F / 121°C. Line a cookie sheet with a silpat or lightly grease.
2. In the bowl of a stand mixer or with a hand-held electric mixer, beat egg whites and cream of tartar with whisk attachment until foamy.
3. Add sugar and beat until stiff peaks form.
4. Fold in chocolate chips with a spatula.
5. Drop onto prepared cookie sheet and bake for about 30 minutes, or until set and just starting to turn a light golden color. Allow to cool slightly before removing from cookie sheet.

Notes

• Mini M&M’s are also a hit in these cookies! You can get creative, any kind of crushed candy or cookie like Oreo’s, or nuts, sprinkles, etc.
• These cookies are best enjoyed within a day or two. They can be stored loosely covered at room temperature, but if you cover too tightly they turn soft and sticky even quicker.

Nutrition Facts

Calories

45.69

Fat

1.32 g

Sat. Fat

0.81 g

Carbs

8.05 g

Fiber

0.15 g

Net carbs

7.9 g

Sugar

7.7 g

Protein

0.54 g

Sodium

8.04 mg

Cholesterol

0.84 mg

Nutritional information is approximate. Based on 1 cookie from a 24-cookie batch.

https://jennyblogs.com/blog/2023/10/9/chocolate-chip-meringue-cookies

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Paste di Pistacchio Siciliane - Sicilian Pistachio Cookies

Paste di Pistacchio, or Pistachio cookies, hail from the beautiful island of Sicily. They have a delightfully crisp outer shell and a chewy, soft center.

Two years ago I put up the recipe for Paste di Mandorle, or Sicilian Almond Cookies, and it has become one of the top recipes on this site.

It’s not hard to figure out why…with only 4 ingredients that get mixed together in a bowl with a spoon, rolled in powdered sugar and baked, it really doesn’t get much easier than this. No fancy equipment. Not to mention with the almonds there are more nutritional benefits to these than your average cookie. Or at least, that’s what I tell myself when I’m going for my fifth cookie. They’re also gluten-free and dairy-free friendly.

Sometimes great ideas pop into my head. Sometimes really awful ones, too, but I try to only filter the good ones here onto this blog, k? One day, I saw a half bag of pistachios in my cupboard. The first half had been ground into pistachio flour to make this Pistachio Cake with Honey Vanilla Buttercream for Christmas. Then I had an idea, what if I take the Paste di Mandorle recipe and replace part of the almond flour with pistachio flour?? So I did. And this recipe was born.

After the fact when all the cookies had been gobbled up within a couple hours, I wondered if maybe this recipe wasn’t original to me? It seemed too easy for no one else to have thought of this. Turns out these are definitely already a thing. Sicily is known not just for their almonds but also for their pistachios, especially the area of Bronte. Naturally, these pistachio cookies are a classic right alongside the almond ones.

The original Paste di Pistacchio Siciliane

The original recipe itself has a few variations, as I will list below. You can choose to implement any of the following as per your taste, or just follow the main recipe below, which is my favorite way of making it. Any way you go, you will have a scrumptious cookie that is not only unbelievably easy, but also an authentic Italian sweet!

• Grind your own flour vs storebought flour. Some will instruct to grind your own almonds and pistachios. This not only gives you fresh nut flour, but it allows you to control how fine you grind it. Some advise against buying almond flour or pistachio flour from the store because it’s too thin. However, if you don’t have a food processor, spice grinder, coffee grinder or any other tool that will get the job done, I have used store bought flour and it turned out fine. No pun intended. ;)

• Honey. I’d say most of the recipes claiming to be the original I’ve seen call for adding a bit of honey, anywhere from 10-20g. Honestly I don’t, but it would be easy to add if you truly want as close to the original as possible. If adding honey, use a bit less of the cane sugar.

• Powdered sugar. Some recipes call for using powdered, others granulated. Others call for granulated but have you grind the sugar with the nuts, so you end up with powdered sugar anyway. I generally use granulated sugar and don’t grind, because I grind the nuts in a small electric coffee grinder and there isn’t room for the sugar. Either way you will have great results.

• Cookie shape. The cookies can be shaped into the classic S shape (Roll dough into logs about the width of a finger, then slice into pieces about the length of half of an index finger, roll in powdered sugar, and use your fingers to shape into the S), ovals, or simply round cookies. I chose the round shape for the recipe below, as it’s the simplest. If you’d like to see the S shape, check out the pictures in this recipe.

• Dough resting/refrigeration. Some will instruct to let the dough rest after you’ve shaped it so it will be less sticky. As with the almond cookies, if you’ve glanced or made that recipe, the refrigeration or resting is not strictly necessary. It allows the dough to dry out a bit, which means they retain their shapes better when baked. But if you’re going for the round or oval shape, there’s not much need.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Here is one of the recipes I referenced in Italian and also gives a good visual of the “S” shaped cookie.

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Paste di Pistacchio Siciliane - Sicilian Pistachio Cookies

Makes about 2 dozen cookies

Ingredients:

• 125g whole unsalted almonds or almond flour

• 125g whole unsalted pistachios or pistachio flour

• 250g granulated sugar (or 230g granulated sugar and 20g honey)

• 2 / 60g egg whites

• pinch of salt

• powdered sugar, for rolling, optional

Directions:

Preheat oven to 350°F / 180°C.

1. Using a food processor, spice grinder, or coffee grinder, grind the nuts until coarse. Small chunks are ok.

2. Mix all ingredients together, and form into balls or desired shape. Roll in powder sugar, if desired.

3. Place evenly spaced on ungreased cookie sheets. At this point cookies can be covered and refrigerated overnight or baked immediately.

4. Bake in preheated oven for about 8-12 minutes, or until cookies just start to turn golden.

Jenny’s Notes:

• If working with a food processor or other tool large enough, you can grind the nuts with the sugar, creating powdered sugar in the process, as some recipes call for.

• If the dough is too sticky, you can let it sit for an hour or refrigerate for several hours to let it thicken/dry out a bit.

• This recipe is also delicious using all pistachio flour!

Italian dessert, Italian cookie, Sicilian dessert, Sicilian recipe, authentic Italian recipe, original Sicilian dessert recipe, pistachio, almond, gluten free, dairy free

dessert, cookies

Italian

Yield: 24

Author: Jennyblogs

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Paste di Pistacchio Siciliane - Sicilian Pistachio Cookies

Traditional Sicilian sweets with a delightfully crunchy outside and chewy inside. Made with just 4-5 ingredients and naturally gluten-free and dairy-free.

Prep time: 15 MinCook time: 12 MinTotal time: 27 Min

Ingredients

• 125g whole unsalted almonds or almond flour
• 125g whole unsalted pistachios or pistachio flour
• 250g granulated sugar (or 230g granulated sugar and 20g honey)
• 2 / 60g egg whites
• pinch of salt
• powdered sugar, for rolling, optional

Instructions

1. Preheat oven to 350°F / 180°C.
2. Using a food processor, spice grinder, or coffee grinder, grind the nuts until coarse. Small chunks are ok.
3. Mix all ingredients together, and form into balls or desired shape. Roll in powder sugar, if desired.
4. Place evenly spaced on ungreased cookie sheets. At this point cookies can be covered and refrigerated overnight or baked immediately.
5. Bake in preheated oven for about 8-12 minutes, or until cookies just start to turn golden.

Notes:

• If working with a food processor or other tool large enough, you can grind the nuts with the sugar, creating powdered sugar in the process, as some Italian versions call for.
• If the dough is too sticky, you can let it sit for an hour or refrigerate for several hours to let it thicken/dry out a bit.
• This recipe is also delicious using all pistachio flour!

Calories

108.15

Fat (grams)

5.13

Sat. Fat (grams)

0.51

Carbs (grams)

14.12

Fiber (grams)

1.10

Net carbs

13.02

Sugar (grams)

12.21

Protein (grams)

2.73

Sodium (milligrams)

36.38

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 1 cookie rolled in powdered sugar.

https://jennyblogs.com/blog/2021/4/29/paste-di-pistacchio-siciliane-sicilian-pistachio-cookies

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Chocolate No-Bake Cookies

Actually known as chocolate sand dune cookies around the Morris household, because no-bakes is just not as descriptive, ya know? They’re well enough known that probably doesn’t matter, but as I grew up near the famous Sleeping Bear Sand Dunes, you will understand when, many years ago, my older brother decided to call these mounds of cookies “sand dunes” or rather “chocolate sand dunes” because these cookies are not the color of sand. The name stuck, and well, here we are today.

Chocolate sand dune cookies a.k.a. chocolate no-bake cookies, no matter what you call them, are delicious and just a little too easy to make.

They’re also made without any flour, so if you use certified GF oats, they are easily gluten-free. These cookies made a come back during the quarantine and the flour shortage! They can also be made with a milk-alternative and butter-alternative if you wish to have dairy-free cookies. They’re naturally egg-free!

What follows is the classic recipe I grew up making with my mom. Little did I know until I was a teenager and making no-bake cookies with a friend that the actual “original” recipe includes peanut butter. What?! You don’t put peanut butter into chocolate sand dune cookies! Actually you can, and it’s delicious. Peanut butter and chocolate together, hello. Of course it’s delicious.

However, this is not to disregard my mom’s classic recipe. While she loves chocolate and peanut butter, she doesn’t prefer them together. So she omitted the peanut butter and never looked back from making this pure chocolatey, fudgy version of no-bake cookies. Some of my family members still prefer them without the peanut butter, others prefer with. So if you or someone you know doesn’t like peanut butter with chocolate, or has a nut allergy, know you can omit the peanut butter and have an equally delicious cookie.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

A recipe from my mama

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Chocolate Sand Dune Cookies

Makes about 36 cookies

The pan was full at one point…

Ingredients:

• 4 cups / 800g sugar

• 1/2 cup / 50g cocoa powder

• 1 cup / 237g milk

• dash of salt

• 1 cup / 225g butter (2 sticks)

• 1/4-1 cup / 65g - 260g peanut butter, optional

• 2 tsp / 10g vanilla extract

• 5 1/2 cups / 495g quick oats

Directions

1. In a large pot, stir together sugar, cocoa, milk, and salt; bring to a boil over medium heat. Boil for 2 minutes then remove from heat.

2. Add butter, peanut butter, and vanilla; stir well.

3. Add the oats and stir until all oats are coated. Let mixture sit for 8-10 minutes to thicken, stirring occasionally to check consistency.

4. When mixture has thickened enough, spoon mounds onto wax paper or a clean counter. Allow to set and enjoy!

Jenny’s Notes:

• Brown sugar can be used instead of white sugar, if you prefer.

• I grew up baking with salted butter and this recipe reflects that with the dash of salt. Here in Europe and in most bakeries unsalted butter is used, so if that’s what you are using, simply add two dashes of salt if you wish!

• You may notice the variance in the peanut butter measurement; use up to 1 cup for peanut butter lovers, or as little as 1/4 cup for just a hint.

• Regular or crunchy peanut butter can be used, and it’s also fine to use natural peanut butter. People often don’t recommend using natural in recipes, but as I prefer not to buy the kinds with added sugars and hydrogenated oils, I usually use it anyway and have hardly met a recipe where you can’t successfully use the natural kind.

• Quick or instant oats are my preferred kind of oats to use for chocolate sand dunes, but as you will notice from my photos that regular or rolled oats can also be used. Rolled oats give more of a bite to your cookies, and you will probably need to let the mixture sit a bit longer before spooning out the cookies so the oats have time to thicken up the mixture. If after 10-15 minutes your mixture still isn’t thickening up satisfactorily, you may need to add additional oats.

• The above recipe makes about 36 cookies, great for sharing, large families, and parties. It can also easily be halved to make about 18 cookies, or even quartered to make 9. The photos on this post are from the 2 month lockdown in Italy when I decided that a quarter batch should suffice for 2 people who can’t leave the house.

no-bake cookies, chocolate, oats, no bake dessert, summer dessert, fudgy chocolate cookies, oat cookies, peanut butter

dessert

American

Yield: 36

Author: Jennyblogs

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Chocolate No-Bake Cookies

Chocolate No-bakes are decadent mounds of chocolatey oat cookies made without flour, eggs, or an oven, which makes them ideal for summer baking and people with gluten or egg allergies.

Prep time: 20 MCook time: 5 MTotal time: 25 M

Ingredients:

• 4 cups / 800g sugar
• 1/2 cup / 50g cocoa powder
• 1 cup / 237g milk
• dash of salt
• 1 cup / 225g butter (2 sticks)
• 1/4-1 cup / 65g - 260g peanut butter, optional
• 2 tsp / 10g vanilla extract
• 5 1/2 cups / 495g quick oats

Instructions:

1. In a large pot, stir together sugar, cocoa, milk, and salt; bring to a boil over medium heat. Boil for 2 minutes then remove from heat.
2. Add butter, peanut butter, and vanilla; stir well.
3. Add the oats and stir until all oats are coated. Let mixture sit for 8-10 minutes to thicken, stirring occasionally to check consistency.
4. When mixture has thickened enough, spoon mounds onto wax paper or a clean counter. Allow to set and enjoy!

Notes:

Brown sugar can be used instead of white sugar, if you prefer. I grew up baking with salted butter and this recipe reflects that with the dash of salt. Here in Europe and in most bakeries unsalted butter is used, so if that’s what you are using, simply add two dashes of salt if you wish! You may notice the variance in the peanut butter measurement; use up to 1 cup for peanut butter lovers, or as little as 1/4 cup for just a hint. Regular or crunchy peanut butter can be used, and it’s also fine to use natural peanut butter. People often don’t recommend using natural in recipes, but as I prefer not to buy the kinds with added sugars and hydrogenated oils, I usually use it anyway and have hardly met a recipe where you can’t successfully use the natural kind. Quick or instant oats are my preferred kind of oats to use for chocolate sand dunes, but as you will notice from my photos that regular or rolled oats can also be used. Rolled oats give more of a bite to your cookies, and you will probably need to let the mixture sit a bit longer before spooning out the cookies so the oats have time to thicken up the mixture. If after 10-15 minutes your mixture still isn’t thickening up satisfactorily, you may need to add additional oats. The above recipe makes about 36 cookies, great for sharing, large families, and parties. It can also easily be halved to make about 18 cookies, or even quartered to make 9. The photos on this post are from the 2 month lockdown in Italy when I decided that a quarter batch should suffice for 2 people who can’t leave the house.

Calories

192.48

Fat (grams)

9.10

Sat. Fat (grams)

4.01

Carbs (grams)

26.75

Fiber (grams)

0.92

Net carbs

25.83

Sugar (grams)

22.75

Protein (grams)

2.47

Sodium (milligrams)

89.28

Cholesterol (grams)

13.96

Nutritional information is approximate. Based on 1 cookie if using the full cup of peanut butter in the recipe.

https://jennyblogs.com/blog/2020/6/16/classic-no-bake-cookies

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White Chocolate Cranberry Pumpkin Cookies

Happy official fall and pumpkin season!!!

Starting off the season with soft, fluffy pumpkin cookies stuffed with white chocolate and cranberries with a hint of orange. These are lightly sweet which helps the white chocolate shine and offset the tartness of the cranberries. A bit of orange extract makes the whole combo into this deliciously bright fall offering.

Aside from the orange, these cookies are similar to my White Chocolate Cranberry Oatmeal Cookies. Same condiments, different cookie. One a light and fluffy ode to fall, another a chewy classic oatmeal cookie. Both scrumptious.

Before writing up this recipe I felt a twinge of pumpkin guilt. You know, the I’m making and sharing so many pumpkin recipes and desserts that maybe everyone is already sick of them except me? Then I remembered that I actually haven’t shared any truly fall recipes on the blog yet this year! I somehow managed to hold myself off until after the autumn solstice. That doesn’t mean I haven’t been baking fally things, uh uh no. I’ve already opened one of my precious cans of pumpkin from the States (what I did with the extra room in my baggage because a small can of pumpkin costs almost 5euro in Florence) and squeaked out a batch of these pumpkin cookies, brownies with a spiced pumpkin cream cheese swirl, and pumpkin streusel coffee cake. Fall, I welcome thee with open arms.

So, I hope wherever you are in the world, you share my love for autumnal things, and enjoy baking up these White Chocolate Cranberry Pumpkin Cookies, don a sweater and some cozy socks, and read a book with a nice mug of tea. Hopefully your weather allows for that.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Some the Wiser

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White Chocolate Cranberry Pumpkin Cookies

Makes about 2 dozen cookies

Ingredients:

• 1 cup / 240g pumpkin purée

• 1 1/4 cups / 250g sugar

• 1 egg

• scant 1/2 cup / 90g oil

• 1 tsp vanilla extract

• 1/4 tsp orange extract

• 2 1/2 cups / 300g all-purpose flour

• 1 tsp cinnamon

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 3/4 cup / 105g dried cranberries

• 3/4 cup / 127g white chocolate chips

Directions:

Oven 350°F / 177°C. Baking sheet lined with parchment paper, silpat, or greased.

1. Combine pumpkin, sugar, egg, oil, and extracts in a large bowl.

2. In another medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt.

3. Add dry ingredients, cranberries, and white chocolate chips to wet ingredients, stirring until evenly moistened.

4. Drop by generous spoonful onto prepared baking sheet and bake for 9-12 minutes, or until bottom of cookies are golden brown and the center still looks a bit wet.

Jenny’s Notes:

• I used half goji berries half cranberries last time and really liked it. Dried cranberries usually have loads of sugar and I liked that the goji berries were unsweetened.

cookies, pumpkin, white chocolate chips, cinnamon, orange, cranberry, goji berry, fall recipe

dessert

American

Yield: 24-26

Author: Jennyblogs

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White Chocolate Cranberry Pumpkin Cookies

Soft and fluffy pumpkin cookies loaded with mini white chocolate chips, dried cranberries, and goji berries with a hint of orange and cinnamon.

prep time: 25 Mcook time: 12 Mtotal time: 37 M

ingredients:

• 1 cup / 240g pumpkin purée
• 1 1/4 cups / 250g sugar
• 1 egg
• scant 1/2 cup / 90g oil
• 1 tsp vanilla extract
• 1/4 tsp orange extract
• 2 1/2 cups / 300g all-purpose flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup / 105g dried cranberries
• 3/4 cup / 127g white chocolate chips

instructions:

How to cook White Chocolate Cranberry Pumpkin Cookies

1. Oven 350°F / 177°C. Baking sheet lined with parchment paper, silpat, or greased.
2. Combine pumpkin, sugar, egg, oil, and extracts in a large bowl.
3. In another medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt.
4. Add dry ingredients, cranberries, and white chocolate chips to wet ingredients, stirring until evenly moistened.
5. Drop by generous spoonful onto prepared baking sheet and bake for 9-12 minutes, or until bottom of cookies are golden brown and the center still looks a bit wet.

NOTES:

I used half goji berries half cranberries last time and really liked it. Dried cranberries usually have loads of sugar and I liked that the goji berries were unsweetened.

Calories

168.23

Fat (grams)

5.85

Sat. Fat (grams)

1.37

Carbs (grams)

27.70

Fiber (grams)

0.93

Net carbs

26.77

Sugar (grams)

17.09

Protein (grams)

1.99

Sodium (milligrams)

130.03

Cholesterol (grams)

8.86

Nutritional information is approximate. Based on 24 servings.

https://jennyblogs.com/blog/2019/9/26/white-chocolate-cranberry-pumpkin-cookies

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Jeannie's Healthy Breakfast Cookies

What could be better than a cookie? How about a cookie that’s packed with nutrients and can be eaten anytime, especially for breakfast, guilt free?

I love cookies. They are my go-to when I want to whip up something with limited time, or don’t have much energy for other more entailed desserts. I’m sure this has NOTHING to do with the fact that cookies are also one of my favorite things to eat. It ends up turning into a win-win-win situation because I’m having fun, being productive, get to eat some of the ingredients while baking, get to eat some dough while baking, and BONUS if there is enough dough to actually be baked into cookies! So many wins.

I have to bring up the negative, however, to classic cookie baking. They’re kinda calorific and not very good for you. I’m all for eating cookies for breakfast, but that usually goes along with a sugar crash later on. What to do?

Bake healthy cookies! They have to be delicious of course, and not gross. I have just the recipe for you, made up by my mom many years ago when we needed a portable nutritious breakfast for a trip. This recipe has been in my recipe box ever since as “Jean’s breakfast cookies”, made with many adjustments because the add ins are very versatile depending on your tastes. My mom likes to be called Jeannie (not by her kids of course) so I adapted the title accordingly.

One thing this recipe is not is a taste-alike recipe to say, chocolate chip cookies with a surprise twist that it’s healthy. Nope, these cookies have a satisfyingly healthy look and taste and are upfront about it from the get go. They get positive feedback and recipe requests wherever they go!

The recipe that follows is just one version of many, many possibilities. Just keep in mind that major adjustments may need other adjustments. For example, if you don’t have any honey or maple syrup on hand for the sweetener, you could use raw or regular cane sugar. Substituting a liquid for a dry ingredient, however, will mean you may need more liquid from elsewhere. Maybe add another egg, a bit more oil, or even water until you get a cookie dough consistency once again. Other ideas to make the recipe your own:

• Use any kind of flour you wish instead of wheat flour. Oat flour, almond flour, coconut flour…I often use wheat germ in place of part of the flour or flaxmeal, usually 1/4 cup.

• If you want these cookies to be gluten-free, ensure that your oats are gluten-free, and use a gluten-free flour.

• Change up the spices. Sometimes towards fall I also add a bit of ginger, nutmeg, and cloves. Cardamom is also nice.

• Beyond dried fruit and walnuts, get creative with your add-ins! Just try not to go too far beyond 1 cup, otherwise there might not be enough dough to hold everything together. In the photos on this post I used dried apples, dried cranberries, and walnuts. I’ve also added various combinations of dried cherries, prunes, dried apricots, raisins, dates, dried figs, dried pears, fresh apples, grated coconut, pecans, hazelnuts, dark chocolate, crystallized ginger, and anything else I had on hand!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from my mama

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Jeannie’s Healthy Breakfast Cookies

Makes about 18-22 cookies

Ingredients:

• 1/2 cup / 112g olive or coconut oil

• generous 1/3 cup / 120g maple syrup or honey

• 2 eggs

• 1 tsp vanilla extract

• 1 cup / 120g all-purpose or whole wheat flour

• 1 1/2 cups / 135g rolled oats

• 1/2 cup / 90g flaxmeal

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/8 tsp cinnamon

• 3/4 cup / 105g nuts, roughly chopped

• 1/2 apple, diced

• 1/4 cup / 50g dried fruit, chopped if necessary

Directions:

Oven 375°F / 190°C. Baking sheet lined with silpat or parchment paper.

1. In a large bowl combine wet ingredients: oil, maple syrup, eggs, and vanilla; beat with a spoon until smooth.

2. In another medium bowl whisk together dry ingredients: flour, oats, flaxmeal, baking soda, salt, and cinnamon.

3. Add dry ingredients, nuts, apple, and dried fruit to wet ingredients, mix until well combined.

4. Spoon generous tablespoons of dough onto prepared baking sheet and flatten slightly as they won’t spread much, leaving at least 1 inch between cookies. Bake for 8-10 minutes or until edges turn lightly golden brown and centers are no longer doughy.

Jenny’s Notes:

• you can make flaxmeal at home by simply processing some flaxseeds in a coffee or spice grinder.

• olive oil has a rather strong taste so if you prefer to avoid that, try going with the coconut oil option or even a neutral oil like peanut oil.

• 3 egg whites can be substituted for the 2 eggs for cholesterol-conscience people.

healthy, nutritious, cookies, gluten-free, dairy-free, refined sugar-free, dried fruit, apple, fall spices, oats, nuts, coconut, portable

breakfast, dessert, snack

American

Yield: 12-16 cookies

Author: Jennyblogs

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Jeannie's Breakfast Cookies

Healthy cookies packed with nutritious ingredients that make for a great breakfast or anytime snack. Dairy-free, refined sugar-free, and can easily be made gluten-free.

prep time: 20 Mcook time: 10 Mtotal time: 30 M

ingredients:

• 1/2 cup / 112g olive oil or coconut oil
• generous 1/3 cup / 120g maple syrup or honey
• 2 eggs
• 1 tsp vanilla extract
• 1 cup / 120g all-purpose or whole wheat flour
• 1 1/2 cups / 135g rolled oats
• 1/2 cup / 90g flaxmeal
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/8 tsp cinnamon
• 3/4 cup / 105g nuts, roughly chopped
• 1/2 apple, diced
• 1/4 cup / 50g dried fruit, chopped if necessary

instructions:

How to cook Jeannie's Breakfast Cookies

1. Oven 375°F / 190°C. Baking sheet lined with silpat or parchment paper.
2. In a large bowl combine wet ingredients: oil, maple syrup, eggs, and vanilla; beat with a spoon until smooth.
3. In another medium bowl whisk together dry ingredients: flour, oats, flaxmeal, baking soda, salt, and cinnamon.
4. Add dry ingredients, nuts, apple, and dried fruit to wet ingredients, mix until well combined.
5. Spoon generous tablespoons of dough onto prepared baking sheet and flatten slightly as they won’t spread much, leaving at least 1 inch between cookies. Bake for 8-10 minutes or until edges turn lightly golden brown and centers are no longer doughy.

NOTES:

you can make flaxmeal at home by simply processing some flaxseeds in a coffee or spice grinder. olive oil has a rather strong taste so if you prefer to avoid that, try going with the coconut oil option or even a neutral oil like peanut oil. 3 egg whites can be substituted for the 2 eggs for cholesterol-conscience people.

Calories

265.40

Fat (grams)

15.87

Sat. Fat (grams)

2.49

Carbs (grams)

27.23

Fiber (grams)

3.34

Net carbs

23.89

Sugar (grams)

9.53

Protein (grams)

5.72

Sodium (milligrams)

188.36

Cholesterol (grams)

31.00

Nutritional information is approximate and based on 12 servings.

https://jennyblogs.com/blog/2019/9/5/jeannies-healthy-breakfast-cookies

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Sicilian Almond Cookies - Paste di Mandorle

Paste di mandorle, or almond cookies, are one of the simplest and most delicious cookie recipes you could ask for, requiring only 4 ingredients and an overnight refrigeration (and even that is optional), so you can make the dough one day and bake the next. And because they only use almond flour, they are gluten-free friendly!

These cookies and many variations of them hail from Sicily, where the land is full of sunshine and Mediterranean breezes, charming towns, and has the perfect climate for some of the most succulent citrus fruits and almonds. Or so I’ve heard, I have yet to actually go there! The first time I found a bag of Sicilian almonds in Italy I snatched them up, hoping for a taste experience like never before. Basically setting myself up for disappointment. They were good, yes, but I think it would be best to eat them fresh, in Sicily. Until that day when I go to Sicily, I will content myself with tastes of their culture, like the occasional good arancini (fried balls of rice stuffed with cheese and veggies or meat) that you can find around Florence, granita (a slushy type drink), brioche stuffed with gelato, and cannoli. And of course, these almond cookies. And they’re so simple to make. Dangerous.

*Note: The original name of this post I had named as “Paste alle mandorle” but I believe that is used more to denote almond paste, or marzipan, so I’ve updated it to Paste di Mandorle. While most translating apps will tell you “cookie/cookies” translates to “biscotto/biscotti”, it’s not a catch-all. For as often as I talk about, bake, and eat cookies, this word has always given me grief. If you want to get technical, and you know I do, “biscotti” can be broken down into two root words: “bis” meaning two or twice, and “cotti” meaning baked or cooked. Thus, biscotti actually refers to cookies that have been baked twice. In America, you probably are familiar with the word biscotti, meaning those long hard cookies often sold at coffee shops. Those are truly biscotti, because they’re twice baked. The whole dough is baked, then they’re sliced and baked again. So if you want to talk about cookies in Italian but you don’t want to talk about the twice-baked ones, what do you call them? There is no catch-all, but you have some options. You could simply call them “dolci” (sweets) or dolcetti (little sweets) which is always safe, or cookies made with butter, similar to what we know as shortbread, you could call “frolli”. Or, you can call them “paste” as I did in this post, which in the most general translation of the word means "doughs” or “pasticcini” which is similar. Just looking up this recipe in Italian, on the first page you will probably find them called paste, pasticcini, and biscotti.

Then don’t get me started on the Italian word for “cake” which is “torta”. That one IS a catch-all, but in a bad way, because then I’m calling desserts “cake” in Italian that are definitely not cake in English. They have no word for pie, so then if someone comes to your Thanksgiving dinner and asks what the pumpkin pie is, you might say “torta di zucca” or, pumpkin cake. Sigh. Pie, like Americans think of pie (apple pie, cherry pie) doesn’t exist in their traditional cuisine so it makes sense. But confusing for an American who wants to talk about it in Italian. Some desserts, like apple, are known enough now in Italy that you can refer to them by their English name, apple pie.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Original recipe adapted and translated from GialloZafferano

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Sicilian Almond Cookies - Paste di Mandorle

Makes about 2 dozen cookies

Ingredients:

• 2 1/2 cups / 250g almond flour

• 1 1/4 cups / 250g granulated sugar

• 2 / 60g egg whites

• 1/2 tsp almond extract

Garnishes (optional)

• powdered sugar

• whole, sliced, or slivered almonds

Directions:

Oven 350F / 180C

1. In a medium bowl, combine the almond flour and the sugar.

2. Mix in the egg whites and the almond extract until thoroughly combined. This can be done with a spoon, a hand mixer, stand mixer, or even in a food processor.

3. Cover dough and place in fridge overnight or for at least 7 hours.

4. Remove dough from fridge and roll into balls, then roll in powdered sugar. Flatten cookies a bit, as they will not spread much in the oven. Press in a few almond slices on top. Alternately, shape them as you wish, as they hold their shape well after the overnight refrigeration.

5. Place cookies on a silpat or parchment covered baking sheet, leaving about 1” between cookies.

6. Bake in preheated oven for 8-12 minutes, until just lightly golden. Be careful no to overbake, cookies should be crunchy on the outside and soft on the inside.

Jenny’s Notes:

• If you have almonds and a method to grind them, such as a food processor, go ahead and make fresh almond flour! Be careful not to overgrind, you don’t want the almonds to heat up and the oil to start to escape, resulting in almond butter.

• If you prefer other extracts, go ahead and play around with other flavors; vanilla, orange, lemon, coconut, etc.

• This recipe, if you go by weight instead of imperial measurements, is very easy to modify or double, triple, halve, etc.! You can see that the ratio of almond flour to sugar is 1:1: essentially all you have to do is mix together equal weights of almond flour and sugar, with just enough egg whites to bind them together easily and a touch of extract for flavor. Voila.

• These cookies have many variants and shapes and are often piped with candied cherries on top. I’m not a huge candied fruit person, and so I found a simple recipe and omitted the piping for one of the simpler almond cookie methods, rolling in powdered sugar and decorating with almonds.

gluten-free, Sicilian almond cookies, Paste alle Mandorle

dessert, cookies

Italian

Yield: 24

Author: Jennyblogs

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Sicilian Almond Cookies - Paste alle Mandorle

A classic Italian cookie originating in Sicily with a soft center and crunchy exterior. 4 ingredients and gluten-free.

Prep time: 30 MinCook time: 12 Mininactive time: 7 HourTotal time: 7 H & 42 M

Ingredients

• 2 1/2 cups / 250g almond flour
• 1 1/4 cups / 250g granulated sugar
• 2 / 60g egg whites
• 1/2 tsp almond extract

Garnishes (optional)

• powdered sugar
• whole, sliced, or slivered almonds

Instructions

1. In a medium bowl, combine the almond flour and the sugar.
2. Mix in the egg whites and the almond extract until thoroughly combined. This can be done with a spoon, a hand mixer, stand mixer, or even in a food processor.
3. Cover dough and place in fridge overnight or for at least 7 hours.
4. Remove dough from fridge and roll into balls, then roll in powdered sugar. Flatten cookies a bit, as they will not spread much in the oven. Press in a few almond slices on top. Alternately, shape them as you wish, as they hold their shape well after the overnight refrigeration.
5. Place cookies on a silpat or parchment covered baking sheet, leaving about 1” between cookies.
6. Bake in preheated oven for 8-12 minutes, until just lightly golden. Be careful no to overbake, cookies should be crunchy on the outside and soft on the inside.

Notes:

If you have almonds and a method to grind them, such as a food processor, you can make fresh almond flour! Be careful not to over-grind, you don’t want the almonds to heat up and the oil to start to escape, resulting in almond butter. If you prefer other extracts, play around with other flavors; vanilla, orange, lemon, coconut, etc. This recipe, if you go by weight instead of imperial measurements, is very easy to modify or double, triple, halve, etc.! You can see that the ratio of almond flour to sugar is 1:1: essentially all you have to do is mix together equal weights of almond flour and sugar, with just enough egg whites to bind them together easily and a touch of extract for flavor. Voila. These cookies have many variants and shapes and are often piped with candied cherries on top. I’m not a huge candied fruit person, and so I found a simple recipe and omitted the piping for one of the simpler almond cookie methods, rolling in powdered sugar and decorating with almonds.

Calories

110.04

Fat (grams)

5.24

Sat. Fat (grams)

0.40

Carbs (grams)

14.38

Fiber (grams)

1.31

Net carbs

13.07

Sugar (grams)

12.51

Protein (grams)

2.76

Cholesterol (grams)

0.00

Nutritional information is approximate, based on 1 cookie.

https://jennyblogs.com/blog/2019/5/23/almond-cookies-paste-alle-mandorle

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Chocolate Thumbprint Cheesecake Cookies

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

I like cookies.  I like cheesecake.  What happens when you put them together?  These Cheesecake Cookies!  And you know what's great about this recipe?  Besides being delicious, of course, is that it calls for one sleeve of graham crackers.  Perfect for all those times you buy a box of graham crackers to make a crust or similar recipe that usually call for two sleeves of graham crackers and leave you hanging with just one lonely sleeve.  Cheesecake Cookies to the rescue!  They look more time consuming to make than they really are, it's pretty straightforward.  So let's get to it! 

Recipe adapted from Kitchme

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Chocolate Cheesecake Cookies

Makes about 24 cookies

Ingredients:

• 1 1/4 cups / 135g (1 sleeve) finely crushed chocolate graham crackers

• 3/4 cup / 90g all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 cup / 113g butter, softened

• 1/2 cup / 100g brown sugar

• 1 egg, separated

• 3 ounces / 85g cream cheese, softened

• 1/4 cup / 50g sugar

• 1 teaspoon vanilla extract

• 2 teaspoons lemon zest, optional

Directions:

Oven 350°F / 177°C.  Line 2 cookies sheets with parchment or silicone mats.  

1. In a large bowl, whisk together graham cracker crumbs, flour, and baking powder.  

2. In the bowl of a stand mixer beat the butter with the brown sugar.  Beat in the egg white.  Add the mixture to the graham cracker mixture and mix until combined.  

3. Again, in the clean bowl of a stand mixer, beat the cream cheese until smooth and creamy.  Add the sugar, egg yolk, zest, and vanilla and beat until smooth.  Set aside.

4. Using a spoon or small ice cream scoop, scoop a very generous tablespoon worth of dough onto the prepared cookie sheet.  (If your graham cracker dough seems too soft to easily hold its shape, add a bit more flour.)  Repeat until all the dough has been scooped onto the cookies sheets, evenly spaced, leaving room for them to spread.  

5. Press your thumb into the cookies to make a deep well; fill with the cream cheese mixture. 

6. Bake 8-11 minutes or until the filling is just set.  

Can't do anything around here.

Jenny's Notes:

• Use any flavor graham crackers, regular, cinnamon, chocolate! You could also experiment with similar cookies, such as teddy grahams.

• Regular sugar can be substituted for the brown sugar with a slightly different texture for the cookie. Not bad, just slightly different. Or add a teaspoon or two of molasses to 1/2 cup regular sugar and mix before adding to the recipe.

• You can fill the cookies right to the top with the cream cheese as the filling shouldn't do more than puff a bit in the oven.

• Feel free to add different extracts and zests to your cream cheese filling, if you wish, or even cocoa to make it ALL chocolate! I'm thinking cinnamon graham crackers with a touch of orange extract and orange zest for a fall treat!

thumbprint cookies, cheesecake cookies, cheesecake, graham cracker cookies

dessert, cookies

American

Yield: 24

Author: Jennyblogs

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Chocolate Cheesecake Cookies

Chocolate graham cracker thumbprint cookies filled with a cream cheese filling.

Prep time: 50 MCook time: 11 MTotal time: 61 M

Ingredients:

• 1 1/4 cups / 135g (1 sleeve) finely crushed chocolate graham crackers
• 3/4 cup / 90g all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup / 113g butter, softened
• 1/2 cup / 100g brown sugar
• 1 egg, separated
• 3 ounces / 85g cream cheese, softened
• 1/4 cup / 50g sugar
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest, optional

Instructions:

1. Oven 350°F / 177°C.  Line 2 cookies sheets with parchment or silicone mats.
2. In a large bowl, whisk together graham cracker crumbs, flour, and baking powder.
3. In the bowl of a stand mixer beat the butter with the brown sugar. Beat in the egg white. Add the mixture to the graham cracker mixture and mix until combined.
4. Again, in the clean bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the sugar, egg yolk, zest, and vanilla and beat until smooth. Set aside.
5. Using a spoon or small ice cream scoop, scoop a very generous tablespoon worth of dough onto the prepared cookie sheet. (If your graham cracker dough seems too soft to easily hold its shape, add a bit more flour.) Repeat until all the dough has been scooped onto the cookies sheets, evenly spaced, leaving room for them to spread.
6. Press your thumb into the cookies to make a deep well; fill with the cream cheese mixture.
7. Bake 8-11 minutes or until the filling is just set.

Notes:

Use any flavor graham crackers, regular, cinnamon, chocolate! You could also experiment with similar cookies, such as teddy grahams. Regular sugar can be substituted for the brown sugar with a slightly different texture for the cookie. Not bad, just slightly different. Or add a teaspoon or two of molasses to 1/2 cup regular sugar and mix before adding to the recipe. You can fill the cookies right to the top with the cream cheese as the filling shouldn't do more than puff a bit in the oven. Feel free to add different extracts and zests to your cream cheese filling, if you wish, or even cocoa to make it ALL chocolate! I'm thinking cinnamon graham crackers with a touch of orange extract and orange zest for a fall treat!

Calories

111.78

Fat (grams)

6.07

Sat. Fat (grams)

3.44

Carbs (grams)

13.46

Fiber (grams)

0.31

Net carbs

13.15

Sugar (grams)

8.41

Protein (grams)

1.29

Sodium (milligrams)

108.74

Cholesterol (grams)

21.56

Nutritional information is approximate.

https://jennyblogs.com/blog/2018/6/13/chocolate-cheesecake-cookies

Created using The Recipes Generator

---

NY Times Chocolate Chip Cookies

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Going back to the classics.  American classics.  Chocolate chip cookies.  And not just any chocolate chip cookies, chocolate chip cookies the NY Times way.  Want me to say chocolate chip cookies one more time?  Chocolate. Chip. Cookies.  

Why do we need one more chocolate chip cookie recipe floating around?  

When it comes to the kitchen, I'm not one much for routine.  I like to explore, to try and constantly better what it is in my power to improve.  And as I am constantly learning about foods and why ingredients act the way they do, the more I can apply that to recipes.  When you have a classic such as chocolate chip cookies (yes, chocolate chip cookies) it may seem unnecessary to improve upon it.  Chances are, even if your recipe isn't that great, they probably will taste great anyway.  They're pretty hard to mess up.  That's also why there are so many chocolate chip cookie recipes out there.  People are satisfied with "good" when they don't know they're missing out on "great".  

I have three recipes for chocolate chip cookies that I love, including the one I am about to share with you.  The other two include a classic recipe a.k.a. my mom’s famous chocolate chip cookies, and one with browned butter. You can find that one here.  I'm sure there are more out there that are wonderful.  But for now, I share with you another truly good recipe.  Courtesy of the NY Times, they knew what they were doing with this one.

The recipe includes bread flour and cake flour, lending a wonderful chew and delicate crumb, respectively.

Then there is the long refrigeration, which allows all the ingredients to marry and the flavor to concentrate as the dough dries out every so slightly.

When the cookies are finally baked, the sugar is able to crystallize easier resulting in beautiful golden edges with a center still soft, and an extra caramel nutty flavor.

Even if the refrigeration has to be skipped due to a time constraint, the cookies will still turn out delicious, although I would urge you to try the refrigeration for yourself to taste that extra special result!

Recipe adapted from the NY Times

---

NY Times Chocolate Chip Cookies

Makes about 40-70 cookies, depending on size.

Ingredients:

• 220g / 2 cups cake flour

• 200g / 1 2/3 cup bread flour

• 6g / 1 1/4 tsp baking soda

• 6g / 1 1/4 tsp baking powder

• 5g / 1 tsp salt

• 283g / 1 1/4 cups unsalted butter

• 250g / 1 1/4 cups light brown sugar

• 225g / 1 generous cup granulated sugar

• 2 eggs

• 9g / 2 tsp vanilla extract

• 566g / 20 oz. 60% bittersweet chocolate chips or chunks

Directions:

1. Whisk together cake flour, bread flour, baking soda, baking powder, and salt.  

2. In the bowl of a stand mixer, cream butter and sugars together until light and fluffy, about 5 minutes.  Add eggs one at a time, beating well after each addition.  Add vanilla.  

3. Add dry ingredients, mixing until just combined.  Carefully incorporate chocolate chips.  You may want to use a spoon as a stand mixer can crush the chocolate chips.  

4. Cover with plastic wrap and refrigerate dough for 24-72 hours. 

5. When ready to bake, preheat oven to 350°F / 177°C.  Scoop cold dough out onto cookie sheets in 1" balls, or desired size.  Sprinkle with a touch of sea salt, if you like.  Bake for 8-10 minutes, or until edges turn a nice golden brown and centers still look a bit soft.  

Jenny's Notes:

• Why bread and cake flour?  Bread flour has a higher gluten content and lends more crisp and chew to the cookies.  Cake flour is finer and lends a delicate crumb.  

• If you need these cookies the same day you are making the cookies, the refrigeration is not absolutely essential.  When you place a dough in the fridge, the moisture in the dough is able to be evenly absorbed, then after a time begins to dry out, concentrating the flavors.  Then, when you bake the cookies, the sugar is able to caramelize better.  That is the beautiful golden brown color you see, and nutty flavor you taste.  Also, a cold or refrigerated dough won't spread as much.    

chocolate chips, bread flour, cake flour, NY Times, cookies

Dessert

American

Yield: 40-70 cookies

Author: Jennyblogs

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NY Times Chocolate Chip Cookies

Chocolate Chip Cookies get a remix with bread flour, cake flour, and the magic trick of refrigeration, resulting in nothing short of amazing cookies.

Prep time: 30 MinCook time: 20 MinInactive time: 24 HourTotal time: 24 H & 50 M

Ingredients

• 220g / 2 cups cake flour
• 200g / 1 2/3 cup bread flour
• 6g / 1 1/4 tsp baking soda
• 6g / 1 1/4 tsp baking powder
• 5g / 1 tsp salt
• 283g / 1 1/4 cups unsalted butter
• 250g / 1 1/4 cups light brown sugar
• 225g / 1 generous cup granulated sugar
• 2 eggs
• 9g / 2 tsp vanilla extract
• 566g / 20 oz. 60% bittersweet chocolate chips or chunks

Instructions

1. Whisk together cake flour, bread flour, baking soda, baking powder, and salt.
2. In the bowl of a stand mixer, cream butter and sugars together until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla.
3. Add dry ingredients, mixing until just combined. Carefully incorporate chocolate chips. You may want to use a spoon as a stand mixer can crush the chocolate chips.
4. Cover with plastic wrap and refrigerate dough for 24-72 hours.
5. When ready to bake, preheat oven to 350°F / 177°C. Scoop cold dough out onto cookie sheets in 1" balls, or desired size. Sprinkle with a touch of sea salt, if you like. Bake for 8-10 minutes, or until edges turn a nice golden brown and centers still look a bit soft.

Notes

Why bread and cake flour? Bread flour has a higher gluten content and lends more crisp and chew to the cookies. Cake flour is finer and lends a delicate crumb. If you need these cookies the same day you are making the cookies, the refrigeration is not absolutely essential. When you place a dough in the fridge, the moisture in the dough is able to be evenly absorbed, then after a time begins to dry out, concentrating the flavors. Then, when you bake the cookies, the sugar is able to caramelize better. That is the beautiful golden brown color you see, and nutty flavor you taste. Also, a cold or refrigerated dough won't spread as much.

Nutrition Facts

Calories

235.01

Fat

13.56 g

Sat. Fat

8.26 g

Carbs

24.83 g

Fiber

2.61 g

Net carbs

22.22 g

Sugar

11.36 g

Protein

3.66 g

Sodium

122.36 mg

Cholesterol

24.84 mg

Nutritional information is approximate. Based on 1 cookie from a 40-cookie batch.

https://jennyblogs.com/blog/2017/3/26/chocolate-chip-cookies

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---

White Chocolate Cranberry Oatmeal Cookies

"Delicious Oats.  Sweet Oats.  Lovely, crunchy oats!  Splendid Oats."  If you've ever seen the live-action talking horse Black Beauty, you'll know what I'm talking about.  If you haven't, then you probably think I'm crazy and really like oats.  I'm not denying that.  But if you fall into the latter category and have never seen Black Beauty, the I suggest you make these cookies, pop a large bowl of popcorn, and do yourself a favor and enjoy this classic.  The stuff of childhood.   

We all love oatmeal cookies, yes? Probably also oatmeal cranberry cookies, those little tart chunks of cranberry a midst the chewy sweet oat cookie. Add white chocolate chips and you just took a classic to a whole new level!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

A recipe by Jenny

---

White Chocolate Cranberry Oatmeal Cookies

Makes about 2 dozen cookies

Ingredients:

• 1 3/4 cup / 210g all-purpose flour

• 1 tsp salt

• 1 tsp baking soda

• 3/4 cup / 169g oil

• 1 1/4 cups / 250g sugar

• 2 eggs

• 1 tsp vanilla extract

• 3 cups / 270g rolled oats

• 1 1/2 cups / 255g white chocolate chips

• 1 1/2 cups / 225g dried cranberries

Directions:

Oven 350°F / 177°C. Ungreased or silpat lined baking sheet.

1. In a medium bowl whisk together flour, salt, and baking soda. 

2. In another large bowl combine oil, sugar, eggs and vanilla; mix well. 

3. Add dry ingredients to wet ingredients and stir to combine.  Stir in oats, chips, and cranberries until evenly distributed. 

4. Drop by spoonfuls onto baking sheet and bake for 7-9 minutes, until edges are set but centers are still soft and wet looking.  Allow to cool for a few minutes before removing from baking sheet.

Jenny's Notes:

• Dried cherries are also a delicious combination with white chocolate.  And if you live in Traverse City, Michigan, it may be obligatory for you to try it at least once...;)

• In Italy only mini chocolate chips exist, so although you may see mini in the photos feel free to use normal sized chips! Actually, I don’t know that I’ve seen mini white chocolate chips readily available in the States…?

oatmeal cookies, cranberry, white chocolate

dessert

American

Yield: 24

Author: Jennyblogs

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White Chocolate Cranberry Oatmeal Cookies

Chewy oatmeal cookies with tart cranberries and sweet white chocolate chips.

prep time: 20 Mcook time: 9 Mtotal time: 29 M

ingredients:

• 1 3/4 cup / 210g all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 3/4 cup / 169g oil
• 1 1/4 cups / 250g sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups / 270g rolled oats
• 1 1/2 cups / 255g white chocolate chips
• 1 1/2 cups / 225g dried cranberries

instructions:

How to cook White Chocolate Cranberry Oatmeal Cookies

1. Oven 350°F / 177°C. Ungreased or silpat lined baking sheet.
2. In a medium bowl whisk together flour, salt, and baking soda.
3. In another large bowl combine oil, sugar, eggs and vanilla; mix well.
4. Add dry ingredients to wet ingredients and stir to combine. Stir in oats, chips, and cranberries until evenly distributed.
5. Drop by spoonfuls onto baking sheet and bake for 7-9 minutes, until edges are set but centers are still soft and wet looking. Allow to cool for a few minutes before removing from baking sheet.

NOTES:

Dried cherries are also a delicious combination with white chocolate.

Calories

269.65

Fat (grams)

11.77

Sat. Fat (grams)

2.80

Carbs (grams)

38.82

Fiber (grams)

1.89

Net carbs

36.93

Sugar (grams)

23.64

Protein (grams)

3.55

Sodium (milligrams)

166.25

Cholesterol (grams)

17.73

Nutritional information is approximate and based on 24 servings of 1 cookie each.

https://jennyblogs.com/blog/2016/9/23/white-chocolate-cranberry-oatmeal-cookies

Created using The Recipes Generator

---

Burgundy Chocolate Cherry Cookies

September 24 feels like a very significant day.  You know, one of those days where you feel like it's someone's birthday (well, that's always true, even if you don't know them), a holiday, or something significant happened for you on that day.  But, I have nothing.  Except, this day last year my friend Hannah and I got off our first and hopefully last overnight train in Europe...terror....nope, not that.  Oh, it's the third day of autumn.  OH YEAH.  That's significant, we'll roll with that.  If you still have a nagging feeling like you're forgetting something, best wish everyone you meet a happy birthday, just in case...

...and make these Burgundy Chocolate Cherry Cookies so it really didn't look like you forgot....worst case scenario it's no one's birthday and you have to eat them yourself...

...actually, it's always a good idea to have cookies on hand, whatever the occasion, if even just to say "Happy September 24!" Especially these ones. 

Let me list some reasons for you.  Wine, chocolate, very chocolate, cherries, super chocolatey, and very chocolatey.  In fact, the batter is so chocolatey it makes the semi-sweet chocolate chips look like light milk chocolate.  But they are not.  So chocolatey. 

Go make them. And Happy Birthday.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

---

Burgundy Chocolate Cherry Cookies

Makes about 3 dozen cookies

Ingredients:

• 2 cups / 240g all-purpose flour

• 3/4 cup / 75g cocoa powder

• 1 tsp baking soda

• 1 tsp salt

• 1/4 cup / 56g oil

• 3/4 cup / 150g sugar

• 3/4 cup / 150g brown sugar

• 1 egg

• 1 tsp vanilla extract

• 1/2 cup / 118g burgundy red wine

• 12 oz / 340g bag semi-sweet chocolate chips

• 1 cup / 120g dried cherries

Directions:

Oven 375°F / 190°C. Have ready one or two ungreased baking sheets.

1. In a medium bowl whisk together flour, cocoa, baking soda, and salt.

2. In another large bowl combine oil, sugar, brown sugar, egg, and vanilla.  Carefully stir in wine.  Stir in dry ingredients until fully incorporated, then add chocolate chips and cherries.  Dough will be soft, but shouldn't be too soupy.  If it is, add a touch more flour.

3. Spoon little mounds onto a baking sheet and bake for 6-8 minutes, until edges look set but center still looks wet.  Allow to cool for several minutes on baking sheet before transferring to a wire rack or counter to cool completely.

Pairs wonderfully with...the remainder of the bottle of wine you used to make these...

Jenny's Notes:

• Feel free to use any kind of red wine you like for these!  I have used the an Italian red, Savini Montepulciano d'Abruzzo Riserva with great success, and the cookies in the photos I used a French red, Côtes du Rhône.  I chose to call these Burgundy because of the Burgundy wine region, which I think would be lovely in these, (the wine, not the region) and saying "Burgundy Cookies" is a whole lot easier than "Côtes du Rhône Cookies," no?  And, red (wine) plus brown (chocolate) makes burgundy.  Yes.  Maybe. Some other good wines would a pinot noir, cabernet, or merlot.

Double chocolate cherry cookies, dried tart cherries, double chocolate chip cookies, Burgundy cookies, wine, red wine

dessert, cookies

American

Yield: 36 small cookies

Author: Jennyblogs

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Burgundy Chocolate Cherry Cookies

Double chocolate chip cookies made with a splash of red wine and tart dried cherries.

Prep time: 25 MCook time: 8 MTotal time: 33 M

Ingredients:

• 2 cups / 240g all-purpose flour
• 3/4 cup / 75g cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1/4 cup / 56g oil
• 3/4 cup / 150g sugar
• 3/4 cup / 150g brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup / 118g burgundy red wine
• 12 oz / 340g bag semi-sweet chocolate chips
• 1 cup / 120g dried cherries

Instructions:

1. Oven 375°F / 190°C. Have ready one or two ungreased baking sheets.
2. In a medium bowl whisk together flour, cocoa, baking soda, and salt.
3. In another large bowl combine oil, sugar, brown sugar, egg, and vanilla. Carefully stir in wine. Stir in dry ingredients until fully incorporated, then add chocolate chips and cherries. Dough will be soft, but shouldn't be too soupy. If it is, add a touch more flour.
4. Spoon little mounds onto a baking sheet and bake for 6-8 minutes, until edges look set but center still looks wet. Allow to cool for several minutes on baking sheet before transferring to a wire rack or counter to cool completely.
5. Pairs wonderfully with...the remainder of the bottle of wine you used to make these...

Notes:

Feel free to use any kind of red wine you like for these! I have used the an Italian red, Savini Montepulciano d'Abruzzo Riserva with great success, and the cookies in the photos I used a French red, Côtes du Rhône. I chose to call these Burgundy because of the Burgundy wine region, which I think would be lovely in these, (the wine, not the region) and saying "Burgundy Cookies" is a whole lot easier than "Côtes du Rhône Cookies," no? And, red (wine) plus brown (chocolate) makes burgundy. Yes. Maybe. Some other good wines would a pinot noir, cabernet, or merlot.

Calories

140.06

Fat (grams)

4.82

Sat. Fat (grams)

1.84

Carbs (grams)

23.42

Fiber (grams)

1.24

Net carbs

22.18

Sugar (grams)

15.64

Protein (grams)

1.73

Sodium (milligrams)

104.48

Cholesterol (grams)

5.17

Nutritional information is approximate. Based on 1 cookie.

https://jennyblogs.com/blog/2016/9/24/burgundy-chocolate-cherry-cookies

Did you make this recipe?

Tag @jenevamorris on instagram and hashtag it #jennyblogs

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---

Salted Caramel Thumbprint Cookies

I'm not sure where August went off to, but happy September!  Sometimes when I think too much about time, and how fast it goes by (and I'm still young by most people's standards!!) I get a little nostalgic.  I'm sorry future self, I hear it only gets worse!  However, when that happens, sometimes it's best to make cookies.  And eat a few.  A recipe for success! Sorry couldn't resist...

Now, if you followed my lead and made lots of caramel last week, (then I left you hanging and didn't blog for a while, so sorry.  It's called: Apartment hunting in Italy) then you were probably wondering what to do with all of it.  A little on ice cream, a little in coffee, a little for dipping, a little in the freezer for emergency situations, and some left over for....these salted caramel thumbprint cookies! Or if you opted for the eating by spoonful, no worries, the recipe is still up and you can just go make some more, fret not!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from The Busty Baker

---

Salted Caramel Thumbprint Cookies

Makes about 18 Cookies

Ingredients:

• 3/4 cup / 90g all-purpose flour

• 1/4 cup / 25g cocoa powder

• 1/4 tsp salt

• Scant 1/2 cup / 100g oil

• 1/4 cup / 50g sugar, plus more for rolling

• 1 egg yolk

• 1/2 tsp vanilla extract

• 2 oz / 60g semisweet chocolate or 1/3 cup chips, melted and cooled

• 1 cup / 300g caramel sauce, or make a 1/2 recipe of this caramel sauce

Directions:

Oven 350°F / 177°C.  Line a baking sheet with parchment paper or silicone.

1. In a medium bowl, whisk together flour, cocoa, and salt. 

2. In a separate bowl, combine sugar and oil.  Beat in egg yolk and vanilla, then mix in melted chocolate, scraping down sides of bowl with a spatula as needed.  Add flour mixture and stir until just combined.  Dough will be soft.

3. Place dough in fridge for about 20-30 minutes, or until dough thickens enough to be rolled into balls.  Alternately, place in the freezer to speed up the process. 

4. Place some sugar in a small bowl.  Roll dough into about 1-inch balls, then roll in sugar.  Press thumb into the center of each cookie, place on cookie sheet and bake for about 8-10 minutes.  If centers have puffed up, remove from oven and press down again.  Return to oven and bake for 3-5 minutes more, until edges are cracked and set but center still looks soft.  Remove from baking sheet and allow to cool. 

5. When cookies are almost cool, spoon caramel into centers.  Sprinkle with coarse sea salt. 

Jenny’s Notes:

• Cookies still warm when caramel is added makes for ooey gooey drippy caramel...yes please!

Yield 18

Author Jennyblogs

Prep time

15 Min

Cook time

15 Min

Inactive time

20 Min

Total time

50 Min

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Salted Caramel Thumbprint Cookies

Decadent chocolate cookies with a pool of salted caramel in the middle.

Ingredients

• 3/4 cup / 90g all-purpose flour
• 1/4 cup / 25g cocoa powder
• 1/4 tsp salt
• Scant 1/2 cup / 100g oil
• 1/4 cup / 50g sugar, plus more for rolling
• 1 egg yolk
• 1/2 tsp vanilla extract
• 2 oz / 60g semisweet chocolate or 1/3 cup chips, melted and cooled
• 1 cup / 300g caramel sauce, or make a 1/2 recipe of this caramel sauce

Instructions

1. Oven 350°F / 177°C. Line a baking sheet with parchment paper or silicone.
2. In a medium bowl, whisk together flour, cocoa, and salt.
3. In a separate bowl, combine sugar and oil. Beat in egg yolk and vanilla, then mix in melted chocolate, scraping down sides of bowl with a spatula as needed. Add flour mixture and stir until just combined. Dough will be soft.
4. Place dough in fridge for about 20-30 minutes, or until dough thickens enough to be rolled into balls. Alternately, place in the freezer to speed up the process.
5. Place some sugar in a small bowl. Roll dough into about 1-inch balls, then roll in sugar. Press thumb into the center of each cookie, place on cookie sheet and bake for about 8-10 minutes. If centers have puffed up, remove from oven and press down again. Return to oven and bake for 3-5 minutes more, until edges are cracked and set but center still looks soft. Remove from baking sheet and allow to cool.
6. When cookies are almost cool, spoon caramel into centers. Sprinkle with coarse sea salt.

Notes

Cookies still warm when caramel is added makes for ooey gooey drippy caramel...yes please!

Nutrition Facts

Calories

194.68

Fat

11.94 g

Sat. Fat

4.17 g

Carbs

21.83 g

Fiber

0.61 g

Net carbs

21.23 g

Sugar

16.84 g

Protein

1.30 g

Sodium

51.79 mg

Cholesterol

24.50 mg

Nutritional information is approximate. Based on 1 cookie from a batch of 18, using Jenny's homemade caramel sauce.

https://jennyblogs.com/blog/2016/9/10/chocolate-caramel-thumbprint-cookies

chocolate thumbprint cookies, salted caramel, homemade caramel, caramel sauce

dessert

American

Did you make this recipe?

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Espresso Oatmeal Cookies

Coffee. What a beautiful word.  It incites such eager anticipation, excitement, thirst, and general burst of energy even before drinking said caffeinated beverage.  It's loved the world over, with different ways and preferences for roasting, preparing, and consuming, but in the end it's something we share together, with our family, friends, and our early mornings and foggy brains. 

My mom's coffee bar. A nice mix of the Italian Moka pot on the left, an American drip coffee machine, Chemex, and a French Nespresso machine.

In Italy coffee is a way of life.  More or less espresso, because if you order a caffé or caffé normale, you will get a shot of espresso.  Drip coffee, or so to speak "normal" coffee for Americans is rare to find here.  Almost all of their drinks are espresso based and served in small espresso cups, such as cappuccino, macchiato, ristretto, etc. Whereas our coffee is served in large mugs and not nearly as strong, usually the smallest size being a 12 oz if you go to a coffee shop.  If you think about it, the Americano is aptly named, being watered down espresso.  And what is espresso?  Strong coffee.  So if you add water to strong coffee, what do you get?  A bigger cup of not as strong coffee, more similar to American coffee.  And we seem to like that quantity.  Soup bowls of it in the morning.  You know it, all the mugs with "Don't talk to me before coffee," "Coffee First," and the likes.  And we go out for coffee dates with friends that last an hour, two, or three.  And that 20 oz mug of coffee will last for almost that long. 

In Italy, you go to a bar, order your coffee at the bar, and throw that espresso back within a minute or two.  Sometimes you sit down, but usually only if you are with someone and are at your leisure.  Un caffé, or espresso, only costs 1 euro usually, so it doesn't set you back too far.  You're not dropping $5 on an Ethiopian single origin organic latte with raw honey and cardamom with a twist of lemon.  Actually, that sounds really good right now.  

Un cappuccino from News Caffé in Florence

Not to infer that Italians always drink their coffee out and at the bar, especially when they drink it throughout the day; something with milk for breakfast, such as a cappuccino, espresso to finish off the other meals and at any other time of the day that tickles their fancy. They also prepare their own at home as well, usually involving the beloved Moka pot.  According to my Italian workbook, the average Italian drinks 600 cups of caffé and cappuccino per year, and of these cups 70% are drunk at home while only 20% are drunk at a bar, and 10% at work. 

Another interesting tidbit about espresso is that the word "espresso" is the Italian past tense of "esprimere" or "to express."  The Italians love to express themselves (but who doesn't?) and I like to think of it as just another way in which they do that, in their art and passion for creating and drinking coffee.  It also denotes express meaning the speed in which the beverage is both prepared and consumed.  The express lane.  So don't be too harsh on your friends when they call espresso "expresso."  They're actually not as far off as we think.  But still, be a good friend and correct them.

Does all this talk of coffee leave you wanting some?  Me too.  And cookies.  But I always want cookies.  You know those people who sport the mugs saying not to talk to them before coffee? Yeah, I can be that way before cookies.  So today, cookies with espresso in them!!!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Adapted from She Bakes Here

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Espresso Oatmeal Cookies

Makes about 30 small cookies

Ingredients:

• 1 cup / 120g all-purpose flour

• 1 1/4 cups / 100g oats

• 1/4 cup / 25g cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup / 113g oil

• 1/2 cup / 100g brown sugar

• 1/2 cup / 100g sugar

• 1 egg

• 1 tsp / 5g vanilla extract

• 2 tsp ground espresso beans, ground coffee, or instant coffee

• 1 cup / 170g mini chocolate chips

Directions:

Preheat oven to 350°F / 177°C.

1. In a large bowl, whisk together flour, oats, cocoa, baking powder, baking soda, and salt.

2. In another large bowl, mix together oil, brown and white sugar.  Beat in the egg, vanilla, and espresso powder until well combined.

3. Add the dry mixture and chocolate chips to wet mixture and mix until well combined. 

4. Drop dough by spoonful onto cookie sheets and bake for 7-10 minutes or until edges are set and center still looks a touch wet.  Allow to cool for 1-2 minutes before removing from cookie sheet.

Jenny's Notes:

• Only have white sugar or brown sugar on hand?  In a recipe such as this they can easily be substituted for each other.  You can use all white or all brown sugar.  In Italy true brown sugar is hard to find, and it can have a strong molasses taste. I frequently use all white sugar and eliminate the brown sugar here, I can't have all my desserts tasting like molasses and gingerbread and Christmas time! :)

cookies, oatmeal cookies, double chocolate oatmeal cookies, coffee cookies, espresso cookies, mocha cookies

dessert, cookies

American

Yield: 30

Author: Jennyblogs

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Espresso Oatmeal Cookies

Decadent double chocolate oatmeal cookies livened up with espresso.

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients:

• 1 cup / 120g all-purpose flour
• 1 1/4 cups / 100g oats
• 1/4 cup / 25g cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup / 113g oil
• 1/2 cup / 100g brown sugar
• 1/2 cup / 100g sugar
• 1 egg
• 1 tsp / 5g vanilla extract
• 2 tsp ground espresso beans, ground coffee, or instant coffee
• 1 cup / 170g mini chocolate chips

Instructions:

1. Preheat oven to 350°F / 177°C.
2. In a large bowl, whisk together flour, oats, cocoa, baking powder, baking soda, and salt.
3. In another large bowl, mix together oil, brown and white sugar. Beat in the egg, vanilla, and espresso powder until well combined.
4. Add the dry mixture and chocolate chips to wet mixture and mix until well combined.
5. Drop dough by spoonful onto cookie sheets and bake for 7-10 minutes or until edges are set and center still looks a touch wet. Allow to cool for 1-2 minutes before removing from cookie sheet.

Notes:

Only have white sugar or brown sugar on hand? In a recipe such as this they can easily be substituted for each other. You can use all white or all brown sugar.

Calories

119.65

Fat (grams)

5.97

Sat. Fat (grams)

1.35

Carbs (grams)

16.11

Fiber (grams)

0.95

Net carbs

15.17

Sugar (grams)

9.72

Protein (grams)

1.47

Sodium (milligrams)

60.91

Cholesterol (grams)

6.20

Nutritional information is approximate. Based on one cookie from a batch of 30.

https://jennyblogs.com/blog/2016/8/18/espresso-oatmeal-cookies

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Chocolate Brownie Cookies

Cioccolato Cioccolato Cioccolato!

Don't be fooled, these cookies are nothing more than a chocolate bar with a few added ingredients to allow them to be legally called "cookies."  In trying to decide what to call these, Chocolate Candy Bar Cookies and True Chocolate Cookies were contending, but I can thank some taste testers for calling them out for what they really taste like: fudgy brownies in cookie form!  Oh yes, they be so chocolatey, so fudgy, so soft. 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from the Clinton St. Baking Company Cookbook

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Chocolate Brownie Cookies

Makes about 24 cookies

Ingredients:

• 2 Tbsp / 28g oil

• 14 oz / 400g chopped quality semi-sweet or bitter-sweet chocolate

• 2 large eggs

• 3/4 cup / 150g sugar

• 1/2 tsp vanilla extract

• 1/2 cup / 60g all-purpose flour

• 1/4 tsp baking powder

• 1/4 tsp salt

Directions:

Oven preheated to 350°F / 177°C. Line two cookie sheets with parchment paper.

1. In a medium saucepan combine oil and 7 oz / 200g of the chopped chocolate, .  Melt over medium-low heat, stirring frequently, until chocolate is mostly melted.  Remove from heat and continue to stir until chocolate is completely melted.  Set aside.

2. In a medium-large bowl, whisk together eggs, sugar, and vanilla until well combined.  Stir the melted chocolate mixture into the egg mixture.  It's okay if it is still a little warm. 

3. In a separate bowl, whisk together flour, baking powder, and salt.  Stir flour mixture and remaining 7 oz of chocolate chunks into chocolate mixture until well combined. 

4. Place the bowl with the chocolate mixture in the freezer for 15-25 minutes.  Check and stir the dough every 5 minutes or so until batter has thickened and set up.

5. Drop small spoonfuls of dough evenly spaced on the prepared cookie sheets, leaving about 2 in / 5 cm between the cookies as they will spread quite a bit.  About 12 cookies will fit on a standard sheet.  

6. Bake for 6-8 minutes or until cookies start to crackle and the edges set. 

7. Remove from the oven and allow to cool for several minutes before transferring to a wire cooling rack or plate.  Or counter.  Or mouth.  Whatever floats your boat with these!  Maybe just don't eat all of them or your boat will sink...

cookies, brownies, chocolate crackle cookies

dessert, cookies

American

Yield: 24

Author: Jennyblogs

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Chocolate Brownie Cookies

Rich, fudgy, chewy chocolate cookies that are mostly made of pure chocolate with just enough other ingredients to politely be able to be called "cookies".

Prep time: 45 MinCook time: 8 Mininactive time: 25 MinTotal time: 1 H & 18 M

Ingredients

• 2 Tbsp / 28g oil
• 14 oz / 400g chopped quality semi-sweet or bitter-sweet chocolate
• 2 large eggs
• 3/4 cup / 150g sugar
• 1/2 tsp vanilla extract
• 1/2 cup / 60g all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt

Instructions

1. Oven preheated to 350°F / 177°C. Line two cookie sheets with parchment paper.
2. In a medium saucepan combine oil and 7 oz / 200g of the chopped chocolate, . Melt over medium-low heat, stirring frequently, until chocolate is mostly melted. Remove from heat and continue to stir until chocolate is completely melted. Set aside.
3. In a medium-large bowl, whisk together eggs, sugar, and vanilla until well combined. Stir the melted chocolate mixture into the egg mixture. It's okay if it is still a little warm.
4. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour mixture and remaining 7 oz of chocolate chunks into chocolate mixture until well combined.
5. Place the bowl with the chocolate mixture in the freezer for 15-25 minutes. Check and stir the dough every 5 minutes or so until batter has thickened and set up.
6. Drop small spoonfuls of dough evenly spaced on the prepared cookie sheets, leaving about 2 in / 5 cm between the cookies as they will spread quite a bit. About 12 cookies will fit on a standard sheet.
7. Bake for 6-8 minutes or until cookies start to crackle and the edges set.
8. Remove from the oven and allow to cool for several minutes before transferring to a wire cooling rack or plate. 

Calories

139.00

Fat (grams)

6.53

Sat. Fat (grams)

3.29

Carbs (grams)

18.11

Fiber (grams)

0.63

Net carbs

17.48

Sugar (grams)

14.85

Protein (grams)

2.06

Sodium (milligrams)

48.51

Cholesterol (grams)

19.33

Nutritional information is approximate; based on 1 cookie.

https://jennyblogs.com/blog/2016/7/12/chocolate-brownie-cookies

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Oh, the symphony of crackle!

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Healthy Chocolate Chip Banana Cookies

What has chocolate and oats in it, tastes like a cookie, but is sneakily nutritious for you?  These cookies!  Yay for things that taste good and are healthy simultaneously.  And don't forget fun to make!  So many wins, I want to make these all over again.  Instead, I shall have just as much fun writing out the recipe for you.

These cookies make an excellent on the go snack or breakfast. They’re easily gluten-free if you use certified GF oats, dairy-free (just make sure your chocolate chips don’t have any dairy hiding in them), and vegan if you use a flax or chia seed egg! See recipe notes for how to make a flax egg.

All of the sweetness in these cookies comes from dates and banana, with a boost from the chocolate chips.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Veggies Don't Bite

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Chocolate Chip Banana Cookies

Makes about 30 cookies

Ingredients:

• 1 1/3 cups / 215g pitted dates (about 15 regular dates or 12 medjool)

• 1/4 cup / 60g almond milk (or milk of choice)

• 1/2 cup / 130g peanut butter

• 1 small / 80g very ripe banana, mashed

• 1 egg

• 1 1/2 tsp / 7g vanilla extract

• 1 cup / 80g rolled oats

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 cups / 340g semi-sweet chocolate chips

• 1/2 cup / 62g chopped pecans (optional)

Directions:

Preheat oven to 350°F / 177°C. Prepare 1 or 2 cookie sheets lined with parchment paper or silpat.

1. In a food processor, blend dates until very finely chopped.  Slowly add milk and continue to blend until a smooth paste forms.  (Be careful adding the milk as it may splatter; food processors aren’t always splatter proof.) 

2. Add peanut butter, banana, egg, and vanilla to the date paste and mix well. 

3. In a separate bowl whisk together oats, baking soda, and salt.  Add to date mixture.

4. Stir in chocolate chips and pecans just until combined.  Refrigerate dough for 15 minutes. 

5. Drop by spoonful onto prepared cookie sheets and bake for 12-15 minutes until edges start to turn lightly golden.  Allow cookies to cool and set a bit before removing from pan. 

Jenny's Notes:

• These can easily be made vegan, dairy and/or gluten-free: Make a flax egg instead of a normal egg by adding 1 Tbsp ground flax seeds to 3 Tbsp water, use vegan chocolate chips (usually this means just making sure there is no dairy), use certified GF oats and vanilla extract.  Voila!  Now anyone can eat these delicious morsels. 

chunky monkey cookies, vegan, dairy free, gluten free, egg free, refined sugar free, chocolate chip banana cookies, healthy

dessert, cookies

American

Yield: 30

Author: Jennyblogs

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Healthy Chocolate Chip Banana Cookies

Chocolate Chip Banana Cookies loaded with oats, peanut butter, chocolate chips, and pecans are easily made vegan, gluten-free, dairy-free, egg-free! Most of the sweetness comes from dates and banana.

Prep time: 15 MinCook time: 15 Mininactive time: 15 MinTotal time: 45 Min

Ingredients

• 1 1/3 cups / 215g pitted dates (about 15 regular dates or 12 medjool)
• 1/4 cup / 60g almond milk (or milk of choice)
• 1/2 cup / 130g peanut butter
• 1 small / 80g very ripe banana, mashed
• 1 egg
• 1 1/2 tsp / 7g vanilla extract
• 1 cup / 80g rolled oats
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups / 340g semi-sweet chocolate chips
• 1/2 cup / 62g chopped pecans (optional)

Instructions

1. Preheat oven to 350°F / 177°C. Prepare 1 or 2 cookie sheets lined with parchment paper or silpat.
2. In a food processor, blend dates until very finely chopped. Slowly add milk and continue to blend until a smooth paste forms. (Be careful adding the milk as it may splatter; food processors aren’t always splatter proof.)
3. Add peanut butter, banana, egg, and vanilla to the date paste and mix well.
4. In a separate bowl whisk together oats, baking soda, and salt. Add to date mixture.
5. Stir in chocolate chips and pecans just until combined. Refrigerate dough for 15 minutes.
6. Drop by spoonful onto prepared cookie sheets and bake for 12-15 minutes until edges start to turn lightly golden. Allow cookies to cool and set a bit before removing from pan.

Notes:

These can easily be made vegan, dairy and/or gluten-free: Make a flax egg instead of a normal egg by adding 1 Tbsp ground flax seeds to 3 Tbsp water, use vegan chocolate chips (usually this means just making sure there is no dairy), use certified GF oats and vanilla extract.  Voila!  Now anyone can eat these delicious morsels. 

Calories

130.36

Fat (grams)

7.42

Sat. Fat (grams)

2.64

Carbs (grams)

16.47

Fiber (grams)

2.03

Net carbs

14.43

Sugar (grams)

11.53

Protein (grams)

2.39

Sodium (milligrams)

84.40

Cholesterol (grams)

6.20

Nutritional information is approximate; based on 30 serving, includes pecans.

https://jennyblogs.com/blog/2016/6/28/healthy-chocolate-chip-banana-cookies

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Toasted Coconut Toffee Cookies

These Toasted Coconut Toffee Cookies are a new favorite of mine. I can’t get enough!

It is similar to a chocolate chip cookie, just add a handful of freshly toasted coconut and toffee bits.  The dough alone is magical.  The first time I ever made these the dough barely made it in the oven because it was in my mouth.  I think I made a note at the bottom of the recipe something to the effect of "KEEP THIS RECIPE FOREVER."  And here it is, yours to hold and keep and eat forever until death do you part.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Let's Dish Recipes

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Toasted Coconut Toffee Cookies

Makes 40-50 smallish cookies (or less, depending on how much dough is consumed before baking)

Ingredients:

• 2 cups / 160g shredded coconut, unsweetened

• 1 3/4 cups / 210g all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 1/2 cups / 300g brown sugar

• 1/2 cup / 113g oil

• 2 tsp / 10g vanilla extract

• 2 eggs

• 1 8 oz / 227g bag Heath Bits O Brickle or Toffee bits

• 1 1/2 cups / 255g semi-sweet chocolate chips

Directions:

Preheat oven to 350°F / 177°C.

1. Arrange coconut in an even layer on a large baking sheet or pan.  Bake in preheated oven for 5-8 minutes or until fragrant and lightly golden brown, stirring occasionally.

2. While the coconut is toasting, whisk together flour, baking powder, baking soda, and salt in a medium bowl. 

3. In another bowl, mix brown sugar and oil together.  Add vanilla and eggs and beat well.  Add dry ingredients and mix. 

4. By this time your coconut should be done.*  Add coconut, toffee, and chocolate chips to dough and mix until just combined. 

5. Place by small spoonful onto cookie sheet.  Bake for 6-8 minutes, or until edges are just golden and the center still looks soft and doughy. 

Jenny's Notes:

• Coconut goes quickly from perfectly golden to burnt, so keep a close eye on it!

• Feel free to use shredded, flaked, and desiccated coconut interchangeably, but keep in mind certain kinds, like shredded, are almost always sold sweetened.  You may need to adjust your toasting time accordingly: More time for flaked, less for desiccated. 

• *I like to add the coconut to the dough while it's still warm from the oven, thus melting the chocolate chips a tad and creating a chocolate swirl in the batter.  Just be careful not to over mix.

chocolate chip cookies, toasted coconut, Heath toffee

dessert, cookies

American

Yield: 40-50 cookies

Author: Jennyblogs

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Toasted Coconut Toffee Cookies

Cookies loaded with chocolate chips, toasted coconut, and toffee bits.

Prep time: 20 MinCook time: 24 MinTotal time: 44 Min

Ingredients

• 2 cups / 160g shredded coconut, unsweetened
• 1 3/4 cups / 210g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups / 300g brown sugar
• 1/2 cup / 113g oil
• 2 tsp / 10g vanilla extract
• 2 eggs
• 1 8 oz / 227g bag Heath Bits O Brickle or Toffee bits
• 1 1/2 cups / 255g semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F / 177°C.
2. Arrange coconut in an even layer on a large baking sheet or pan. Bake in preheated oven for 5-8 minutes or until fragrant and lightly golden brown, stirring occasionally.
3. While the coconut is toasting, whisk together flour, baking powder, baking soda, and salt in a medium bowl.
4. In another bowl, mix brown sugar and oil together. Add vanilla and eggs and beat well. Add dry ingredients and mix.
5. By this time your coconut should be done.* Add coconut, toffee, and chocolate chips to dough and mix until just combined.
6. Place by small spoonful onto cookie sheet. Bake for 6-8 minutes, or until edges are just golden and the center still looks soft and doughy.

Notes

• Coconut goes quickly from perfectly golden to burnt, so keep a close eye on it!
• Feel free to use shredded, flaked, and desiccated coconut interchangeably, but keep in mind certain kinds, like shredded, are almost always sold sweetened.  You may need to adjust your toasting time accordingly: More time for flaked, less for desiccated. 
• *I like to add the coconut to the dough while it's still warm from the oven, thus melting the chocolate chips a tad and creating a chocolate swirl in the batter.  Just be careful not to over mix.

Nutrition Facts

Calories

163.73

Fat

8.77 g

Sat. Fat

4.1 g

Carbs

20.06 g

Fiber

1.04 g

Net carbs

19.04 g

Sugar

14.31 g

Protein

1.45 g

Sodium

57.12 mg

Cholesterol

14.47 mg

Nutritional information is approximate, based on 1 cookie.

https://jennyblogs.com/blog/2016/5/3/toasted-coconut-toffee-cookies

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Coconut Banana Breakfast Cookies

Do you like cookies? Would you like to eat cookies for breakfast, or anytime? Then these cookies are for you, because they’re delicious and also healthy!

These Coconut Banana Breakfast Cookies have no refined sugar. Think bananas, coconut, pecans, and apricots with a light touch of maple syrup and oats. Of course, I practically just gave you the whole ingredient list so let's just get baking, shall we?? 

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Coconut Banana Breakfast Cookies

Makes about 15 cookies

Ingredients:

Directions:

• *1 1/2 cups oats

• 1 cup unsweetened shredded coconut or flakes

• 1/2 cup coarsely chopped pecans

• 1/4 cup coarsely chopped almonds

• 1 Tbsp flax seeds

• 1/2 tsp salt

• 1/2 cup dried apricots, chopped

• 3 very ripe bananas, mashed

• 1/4 cup coconut oil, melted

• 1 Tbsp maple syrup

• 1 tsp vanilla extract

Oven 350 Fahrenheit

In a medium bowl, stir together oats, coconut, pecans, flax, salt, and apricots.  Add the bananas, coconut oil, maple syrup, and vanilla until combined.  Spoon generous mounds onto a baking sheet lined with parchment paper or silpat. 

Bake 23-25 minutes, until lightly golden. 

Some raisins snuck into these ones

Jenny's Notes:

Recipes like this are great because they can be so easily adapted to your tastes, or simply to change it up.  Feel free to use any kind of nuts you wish, or a combination of several, change up the dried fruit, or use honey instead of maple syrup.  I recommend also trying dried blueberries and dried cherries!

*Most recipes will list whether quick oats, rolled oats, or old-fashioned oats should be used.  You'll notice I don't specify unless I think the recipe really needs a specific kind of oat.  I've found that in most recipes the different kind of oats can be interchanged without affecting the quality of your product.  Just keep in mind that quick oats are more absorbent, so use slightly less than called for if substituting for old-fashioned or rolled, or slightly more rolled if substituting for quick.   

Beurre Noisette Chocolate Chip Cookies

All chocolate chip cookies are delicious, but not all are made equal.  This is my favorite recipe for chocolate chip cookies, because, beurre noisette.

What the heck is beurre noisette you ask?  Beurre noisette is French for hazelnut butter, or what we in the States call browned butter.  But beurre noisette sounds so much better, doesn't it?  I mean, if you were offered a beurre noisette cookie or a browned butter cookie, which one would you take?  The former, of course!  Beurre noisette has that foreign, slightly mysterious sound, but without going too wildly out of bounds because after all, it still had the word "cookie" in the question.  And who turns down a cookie?  Not me, and not that moose in that book, either.  He and I should be friends.  Do they have moose in Italy?  Just kidding.  But we do have moose in Michigan.  Oh wait, the moose likes muffins, not cookies, and the mouse likes cookies.  I like muffins too, and so the moose and the mouse can both be my friends. 

Back to beurre noisette, or browned butter.  If you already thought butter was delicious and makes everything better,  which is true, (Julia Child liked it for good reason) then browned butter is VERY delicious and makes everything WAY better.  See what I did there? Mmmhmmm.  It tastes very nutty and toasty, which is another reason why I think the French term is more accurate.  Browned butter is exactly what it sounds like; butter, that is brown.  Unless you call it beurre noisette, like me, and then it just sounds like burrs and noisy zits. 

If you've never made beurre noisette before, don't fret, I shall show you below.  

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Making Beurre Noisette:

1. Take the amount of butter you will need for your recipe of choice and place it in a small saucepan over low heat, no need to stir. 

2. Allow to simmer until you notice the bottom start to turn golden brown.  These are the milk solids separating from the butterfat; the milk solids sink to the bottom and brown, giving it that wonderful nutty flavor.  If you stopped here and separated the butterfat from the milk solids, you would have ghee, or clarified butter. 

The whole process should take about 5-15 minutes, depending on your stove and how much butter you are browning.  It goes very quickly from perfectly golden brown to burnt, so keep a careful watch over it.  You may be tempted to turn up the heat and quicken the process, but please don't, the lower the heat the more even the browning.   Allow to cool to room temperature.  If needed, you can place in the fridge or freezer.  Stir every so often for even cooling.  Use like regular butter.

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Beurre Noisette Chocolate Chip Cookies:

Makes about 52 smallish cookies (about 2 in. in diameter)

Ingredients:

• 1 cup / 226g unsalted butter (2 sticks), browned and cooled to room temperature

• 1 1/2 cups / 300g brown sugar (light or dark, your choice)

• 2 eggs

• 1 Tbsp / 15g vanilla extract

• 2 1/2 cups / 300g all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 12 oz / 340g semi-sweet chocolate chips or chunks

Directions:

1. Preheat oven to 375F / 190C.

2. In the bowl of a stand mixer or with a hand-held mixer, beat butter and brown sugar until light and fluffy, about 2-3 minutes. 

3. Add eggs, one at a time, beating well after each addition.  Beat in vanilla.

4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. 

5. Stir flour mixture into butter mixture until incorporated, then add chocolate chips. 

6. Place in small mounds on cookie sheet, about 1 inch in diameter, evenly spread out. 

7. Bake for 6-8 minutes, or until edges are lightly golden brown and centers are still a tad wet looking.

Jenny's Notes:

• These can easily be made gluten-free by substituting 3 1/4 cups GF oat flour for the 2 1/2 cups all-purpose flour.  You can make your own oat flour by blending GF oats in a food processor until a flour consistency is achieved.

cookies, dessert, chocolate chip cookies, browned butter

dessert

American

Yield: 48-52

Author: Jennyblogs

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Beurre Noisette Chocolate Chip Cookies

These chocolate chip cookies are next level with beurre noisette (browned butter) and made with all brown sugar, no white sugar, making for a delectably rich and flavorful cookie.

Prep time: 35 MCook time: 8 MTotal time: 43 M

Ingredients:

• 1 cup / 226g unsalted butter (2 sticks), browned and cooled to room temperature
• 1 1/2 cups / 300g brown sugar (light or dark, your choice)
• 2 eggs
• 1 Tbsp / 15g vanilla extract
• 2 1/2 cups / 300g all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 12 oz / 340g semi-sweet chocolate chips or chunks

Instructions:

How to cook Beurre Noisette Chocolate Chip Cookies

1. Preheat oven to 375F / 190C.
2. In the bowl of a stand mixer or with a hand-held mixer, beat butter and brown sugar until light and fluffy, about 2-3 minutes.
3. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Stir flour mixture into butter mixture until incorporated, then add chocolate chips.
6. Place in small mounds on cookie sheet, about 1 inch in diameter, evenly spread out.
7. Bake for 6-8 minutes, or until edges are lightly golden brown and centers are still a tad wet looking.

Notes:

These can easily be made gluten-free by substituting 3 1/4 cups GF oat flour for the 2 1/2 cups all-purpose flour. You can make your own oat flour by blending GF oats in a food processor until a flour consistency is achieved.

Calories

118.19

Fat (grams)

6.20

Sat. Fat (grams)

3.71

Carbs (grams)

15.51

Fiber (grams)

0.59

Net carbs

14.92

Sugar (grams)

9.99

Protein (grams)

1.25

Sodium (milligrams)

90.98

Cholesterol (grams)

17.87

Nutritional information is approximate. Based on 1 cookie.

https://jennyblogs.com/blog/2016/3/22/2mzek40wob8w3ssxzi4i0kz8j44baz

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CIAO COOKIE