An Italian biscuit, these orange chocolate biscottis have notes of orange zest and are studded with gooey chunks of chocolate.…
When I think of a perfect snickerdoodle I imagine soft, fluffy, sugary circles of goodness. They are not like your traditional cookies that have slightly crunchy edges. Snickerdoodles are slightly underbaked which creates that super soft texture.
No need for eggs or dairy to give these cookies the soft texture they deserve. Of course, rolled in a cinnamon-sugar mixture to create that authentic snickerdoodle taste.
I mean…those cookies look pretty darn perfect to me. I don’t have genius “rolling of dough skills” or anything. It is all thanks to my cookie scoop. That is key to impress your family or friends with bakery-worthy cookies….
If you put peanut butter in anything chances are it will taste delicious. And that includes coconut macaroons.
Anything can be made vegan and that includes those cute little coconut macaroons you see in the bakery. Usually made with sweetened condensed milk, but thanks to canned coconut milk I got you covered!
A chewy and crumbly coconut mound with creamy peanut butter and a drizzle of dark chocolate. I think I’ll take a few….
We have been picking up a lot of rhubarb lately! So I have been trying to figure out how I can get creative with it in the kitchen. A sweet & crunchy rhubarb crumble was first…now I am coming at you with a mouthwatering chewy rhubarb oatmeal raisin cookies.
Oatmeal raisin cookies have got to be my favorite type of cookie. I used to always get one with my mom when I was a kid at our local coffee shop. It was chewy, sweet, and I absolutely loved the texture of the whole oats and gooey raisins.
These cookies combine my favorite cookie with the holy grail of sweet summer vegetables: rhubarb. A chewy and soft cookie embedded with whole grains, oats, raisins, and stewed rhubarb. …
Sometimes I have a sweet tooth and want to make cookies, but don’t have the energy to do so. However, these cookies can be made ahead of time. Just pop the prepared dough in the freezer, take them out when you need them, cut into slices, and pop them in the oven. THAT easy!
These cookies are ultra-buttery, crunchy, and slightly crumbly. Just how a traditional shortbread cookie is supposed to be! With delicious citrus notes from the orange zest and a nutty flavor from the sliced almonds & extract.…
So I have a quick backstory to this recipe. I recently posted a recipe for a Pear Blueberry Galette. My original plan for that recipe was to create a super healthy gluten-free crust…well that obviously didn’t work out very well due to me using whole wheat flour in that recipe, which DID turn out.
The results for that healthy gluten-free dough I intended to use? Super crumbly and dry…about fell apart in my hands. Now I could have tested it over again and combined different kinds of flours to aid its texture, but if I am going to be honest, I didn’t really want to and I like my gluten.
However, I didn’t let that crumbly dough go to waste. I added a few ingredients to boost its moisture, a touch of sweetness, and ta-da! I created this cookie recipe. Let me tell you…It is addicting. I think my family went through the whole batch in a couple days…or maybe just one. …