1 cup almond flour
⅓ cup unsweetened coconut
2 tablespoons raw honey
1 tablespoon coconut oil
1 teaspoon vanilla extract
¼ teaspoon almond extract
a pinch of sea salt
Preheat the over to 350F
Place all of the ingredients into a bowl of a food processor. Pulse on and off 10 times or until the mixture begins to form a ball.
Line a small baking sheet with parchment paper. Divide the dough into 12 portions. Form each into a ball.
Place the cookies on the parchment paper and press down to flatten.
Bake for 8-10 minutes or until the edges start to brown. Do not over bake.
1 plus 2 TBSP stick butter
½ cup brown sugar
½ cup white sugar
1½ teaspoon vanilla
¾ teaspoon baking soda
½ teaspoon salt
2½ cup oat flour
10 ounces chocolate chips
Cream the butter with the sugars, add in the egg and vanilla. Mix until smooth. Sift together the oat flour with the salt and baking soda.
Stir into the wet ingredients- note the dough will be stickier than “normal” cookie dough and add in the chocolate chips. NOW REFRIGERATE at least 2 hours or longer.
Spoon onto baking sheet and bake in a preheated 350 degree oven for 9-10 minutes, until the edges are slightly golden brown
1 cup peanut butter (crunchy or creamy)
3/4 cup sugar (plus extra for dipping if desired)
1 teaspoon pure vanilla extract (optional)
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Using an electric mixer or a fork, mix together the peanut butter, white sugar and egg until smooth. I often do this by hand with a fork — it mixes up that easily.
Form dough into round balls. Place on the baking sheet at least 2 inches apart, and then use a fork to flatten. If you like your pb cookies with a little extra sugary crunch, you can either roll your raw dough balls in an extra bowl of sugar, if desired, to coat the outside of the dough ball or you can sprinkle a bit of sugar over the tops of the raw pressed cookies on the baking pan before baking.
Bake for 6 to 8 minutes, until the cookies are just slightly browned on the bottom, being careful not to over-bake (seven minutes is usually just perfect to keep them soft and moist). Remove and let cool on the baking sheet for 1 minute (they may look a bit under-done, but let them set), then transfer to a wire rack to cool completely.
3/4 Cup firmly packed brown sugar
3/4 Cup trans-fat free vegetable shortening
1/2 Cup granulated sugar
1/4 Cup Water
1 Teaspoon vanilla
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 Cup all-purpose flour
1 Teaspoon salt (optional)
1/2 Teaspoon Baking Soda
Heat oven to 375°F. In large bowl, beat brown sugar, shortening and granulated sugar on medium speed of electric mixer until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake 9 to 11 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.
Serving Tips: Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut.
Large Cookies: Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to 17 minutes. About 2-1/2 Dozen
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes about 2 1/2 dozen bar cookies.
High Altitude Adjustment: Increase flour to 1-1/4 cups and bake as directed.