1. I find it pretty funny that there is such a prominent food blogger community.
2. I have been slaving away in the oven for the last few days, running on sugar!
My strategy is as follows: attempt a broad range of cookie recipes and then pick my favorite and perfect it.
So get ready for some awesome cookie recipes (and some epic fails...):
Note: Most of these ingredients can be bought in bulk. I will be highlighting the items that I bought in bulk (at the People's Food Co-op and Whole Foods) with a
(B).
Red Quinoa Ginger Snaps
I already posted this recipe here.
Fa-la-la-la-la La-la La-la
Chocolate Chip Cherry Walnut Cookies
Listening to pandora.com station: "Sleigh Ride"
Ingredients:
1 c + 3 T spelt flour
(B)
1 t baking powder
(B)
1/4 t baking soda
(B)
1/4 c sucanat (or just plain sugar if you choose)
(B)
1/4 t sea salt
(B)
1/4 c dark chocolate chips
(B)
1/4 c walnuts, chopped
(B)
1/3 c local maple syrup*
(B)
1 t vanilla extract
(B)
3/4 t
1/4 c
(B)
1/4 c dried Michigan cherries, sliced in half
(B)
*During this recipe was the first time that the maple syrup I have is supposed to be refrigerated. Not only have I not been refrigerating it, I have also been keeping it above my oven. There's a high possibility that it has fermented and I am getting buzzed while eating waffles...
Directions:
Preheat oven to 350F
Combine dry ingredients.
In a separate bowl, combine maple syrup, vanilla and water.
Mix in oil and cherries.
Add wet mixture to dry and stir until just combined, do not over mix.
Spoon dough onto a cookie sheet lined with parchment paper and flatten a bit.
Bake for 10-12 minutes, until golden brown.
Let cool on cookie sheet for 1 minute and then transfer to wire cooling rack.
Fa-la-la-la-la La-la La-la
Chocolate-Dipped Almond Butter Cookies
Adapted from Namely Marly recipe. And listening to Carol of the Bells by Harlowgirl.
Ingredients:
Cookie
1/2 c homemade almond butter (or other nut butter)
1/4 c oil
(B)
1/2 c sucanat
(B)
2 T applesauce
1/4 t vanilla
(B)
3/4 c flour (I used spelt)
(B)
1/4 t baking powder
(B)
1/4 t baking soda
(B)
1/4 t salt
(B)
1/4 c almonds, chopped (or other nut)
(B)
Chocolate Coating
1 c dark chocolate chips
(B)
1/4 c sugar
(B)
2 T coconut oil (optional but makes the world smell wonderful, and I happen to have it in my pantry...)
Directions:
Preheat oven to 400F
Mix together almond butter, oil, and sugar.
Mix in applesauce and vanilla.
In a separate bowl combine flour, baking powder and soda, and salt.
Add in chopped almonds, reserving a few tablespoons for decoration.
Add flour mixture to almond butter mixture, stirring well.
Cover bowl and refrigerate for a half hour.
Make balls about the size of a golf ball and roll in sugar.
Place on a cookie sheet lined with parchment paper.
Flatten balls with a fork, making a criss-cross pattern.
Bake for 10-12 minutes.
Action shot! Photo credit: M Ziggity
Heat chocolate in a small saucepan over low heat.
When chocolate begins to melt, add in sugar and oil.
Dip each cookie in melted chocolate, using a spoon to help spread the chocolate evenly.
Place cookie on a cold cookie sheet or plate lined with parchment paper.
Sprinkle reserved chopped almonds on dipped cookie.
Place tray in refrigerator to set.
Or if you live in Michigan and it happens to be around 10 degrees Fahrenheit outside, place them on your patio like I did!
Michigan winters = the coldest (the worst)
Fa-la-la-la-la La-la La-la
Macaroons
Ingredients:
1/4 c sucanat (or regular sugar)
(B)
2 T almond milk
1 T ground flax seeds
1/2 T brown rice syrup (or maple syrup
(B)
3/4 t vanilla extract
(B)
1/4 t salt
(B)
3/4 c unsweetened shredded coconut
(B)
3 T whole wheat flour
(B)
Directions:
Preheat oven to 350F
Combine first 6 ingredients.
Add in coconut and flour.
Form into golf ball sized... balls and place onto a cookie sheet lined with parchment paper.
Bake for about 12 minutes, until golden on top.
Option: Dip cooled macaroons in melted chocolate. I was planning on doing this but they got eaten before I could even get around to it ;)
Fa-la-la-la-la La-la La-la
Cosmic Cookies (Oat-Seed-Coconut-Chocolate Chip-Cherry Cookies)
Very hearty and very delicious. Nutritious enough for breakfast! At least that's what I'm telling myself...
Ingredients:
1 1/8 c oats (I used old-fashioned)
(B)
1 c spelt flour
(B)
1 c sunflower seeds
(B)
1/4 cup shredded coconut, unsweetened
(B)
2 T flax seeds (I used ground flax)
1/2 c sugar (I used Sucanat)
(B)
1/2 T cinnamon
(B)
1 t salt
(B)
3/4 c dark chocolate chips
(B)
1/2 c of dried Michigan cherries
(B)
2 T water
2 T local maple syrup
(B)
6 T oil
(B)
1/2 c almond milk
Directions:
Preheat oven to 350F
Combine all the dry ingredients (everything from oats to raisins).
In a separate bowl, combine the wet ingredients (everything from water to almond milk).
Add wet ingredients to dry and mix well to combine. Do not over mix.
Spoon dough onto cookie sheet lined with parchment paper.
Gently flatten the cookies.
Bake for 24 minutes, until lightly browned.
Fa-la-la-la-la La-la La-la
And the winner is (drum roll please)...
Chai Wafers
Chai Wafers
This recipe is THE WINNER in my opinion. The end result is a caramelized, chewy cookie that is almost to the candy status. Adapted from this recipe.
Ingredients:
⅔ c almonds, blanched and sliced
(B)
2 T canola oil almond oil
(B)
¾ cups brown sugar sucanat
(B)
4 T whole wheat flour
(B)
¼ t salt
(B)
1 t almond extract vanilla extract
(B)
⅓ cups pecans walnuts
(B)
1 t ground ginger
(B)
1 t cinnamon
(B)
½ t ground cloves
(B)
½ t allspice
(B)
Directions:
Preheat the oven to 375F.
In a blender or food processor, pulse the almonds into a coarse powder.
Mix the oil and sugar together and add to food processor.
Add the remaining ingredients and mix until everything is blended together.
Spoon 1 tablespoon of dough per cookie onto a baking sheet lined with parchment paper
Space the cookies 3 inches apart because THEY WILL SPREAD!
Bake for 10-12 minutes, until the edges are browned and the centers are barely tacky.
Immediately transfer the parchment paper to a cooling rack.
Allow to cool for 5-10 minutes, then remove the paper to cool the cookies directly on the rack.
Repeat with remaining dough.
Fa-la-la-la-la La-la La-la
THE FAILURES. Bah hum bug:
Mutant Flourless Chocolate Cookies
Adapted from Wing It Vegan recipe. I really had high hopes for this guy, considering the amount of chocolate good-ness it contains. But no luck, it was a total flop. I used brown rice syrup instead of normal sugar. 1. It made it taste bad, and 2. it screwed up the consistency of the dough (waaayyy too water-y).
burnt.
I am not quite sure why this one didn't work for me, I followed the recipe exactly! I feel like thumbprint cookies are typically shortbread-like, therefore butter-y and dense. But this one was puffy and didn't hold the thumb-print shape. So much of a disappointment/lack of interest that I didn't even photograph it...
Note: Most of these ingredients can be bought in bulk. I have highlighted the items that I bought in bulk (at the People's Food Co-op) with a (B).
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