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Cookies

  • Cookies FOOD

    Almond Butter Trail Mix Cookies (Vegan)

    Almond Butter Trail Mix Cookies – crispy, buttery cookies packed with dark chocolate chips, crunchy granola, and swirls of almond butter

    Pile of chocolate chip cookies on parchment paper

    Can I share something with you guys? Cookies are my favorite thing to share on the blog. They’re quick, they’re so easy to throw together, and most importantly, they’re always delicious. Plus cookies are really fun to experiment with. Once you get a good base recipe, the possibilities are endless.

    Chocolate chip cookie dough balls on a baking sheet

    These cookies remind me of the Kitchen Sink Blondies I made a while back. The base is delicious on its own, but the mix-ins are really what make it. For these trail mix cookies, I used a mix of chocolate chips and granola (Nature’s Path, of course), then swirled some almond butter (Justin’s, of course) into the cookie dough. I’m obsessed.

    Chocolate chip cookie dough balls on a baking sheet

    How to Make Almond Butter Trail Mix Cookies:

    These cookies use the same method as my Marbled Chocolate Protein Cookies. First make the cookie dough, then add the mix-ins (in this case, chocolate chips and granola). Once fully combined, add scoops of almond butter to the top of the cookie dough and fold together with a spatula. Make sure to fold gently so the almond butter swirls through the dough. If you fold too much, the almond butter will literally disappear, and that’s not what you want, chief.

    Once the cookie dough is made, scoop it onto a parchment-lined baking sheet, cover with plastic wrap, and chill for at least 2 hours. The chilling process is necessary to keep the almond butter from seeping out the sides of the cookies, so the longer you can chill the cookie dough, the better! Chilling cookie dough overnight also helps the texture (the fats solidify so the cookie won’t completely flatten in the oven) and the flavor (the ingredients mix and flavors become stronger).

    Chocolate chip cookies on parchment paper

    Looking for more cookie recipes?

    Almond Butter Trail Mix Cookies

    Crispy, buttery cookies packed with dark chocolate chips, crunchy granola, and swirls of almond butter
    Prep Time10 mins
    Cook Time15 mins
    Resting Time2 hrs
    Total Time2 hrs 25 mins
    Course: Cookies
    Cuisine: American
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    • 1/2 cup vegan butter, such as Earth Balance
    • 1/4 cup granulated sugar
    • 1/2 cup + 2 Tbsp. brown sugar
    • 1 Tbsp. ground flaxseed
    • 1 tsp. vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1/2 tsp. salt
    • 1/2 tsp. baking soda
    • 1 cup semisweet chocolate chips
    • 1 cup granola I used Nature's Path
    • 1/2 cup almond butter, such as Justin's

    Instructions

    • In a small bowl, mix together the flax and water and let sit until slightly thickened (about 5-7 minutes).
    • In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 5 minutes. Add the flax and vanilla and mix for another 2 minutes until fully combined.
    • Sift together the dry ingredients (flour, baking soda, and salt) and add into the mixing bowl all at once. Mix on low until the flour is just incorporated.
    • Fold in the chocolate chips and granola.
    • Add spoonfuls of the almond butter to the top of the dough, then fold together with a spatula just until the almond butter is starting to incorporate into the dough. You can also do this with your stand mixer: just quickly turn the mixer on and off a few times and you'll achieve the same result.
    • Scoop the dough onto a parchment-lined baking sheet, cover with plastic wrap, then chill in the fridge at least 2 hours, overnight if possible. When you're almost ready to bake the cookies, preheat the oven to 350º.
    • Bake 15-17 minutes until golden brown around the edges.
    Chocolate chip cookies on parchment paper

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Cookies FOOD

    Espresso Chocolate Chip Cookies (Vegan)

    Espresso Chocolate Chip Cookies – chewy, caramely cookies packed with rich dark chocolate chunks and finely ground espresso!

    Espresso Chocolate Chip Cookies

    I am the type of person who is perpetually craving another cup of coffee. No matter the time of day, 9/10 times I’m holding an iced coffee. I almost always have a backup iced coffee in the fridge. And I’ll put coffee grounds into anything that allows it.

    Occasionally I’ll add tea to anything that allows it, but tea doesn’t have quite the same effect.

    Espresso Chocolate Chip Cookies

    What I’m trying to say is that I’m undeniably addicted to coffee and anything that goes with coffee. It was only a matter of time before my coffee addiction made its way into my recipes.

    Obviously coffee and chocolate are a match made in heaven, so what better recipe to throw these two ingredients together than some good ol’ chocolate chip cookies?

    Espresso Chocolate Chip Cookies

    We all know what makes the perfect chocolate chip cookie: chewy, crunchy on the edges, perfectly golden brown with those subtle caramel undertones. These cookies hit all those check boxes.

    Yes, I’m being super specific about the perfect chocolate chip cookie, because I will settle for nothing less and neither should you. It’s a motto I’m trying to apply to every part of my life, and yes, that includes cookies too 🙂

    Espresso Chocolate Chip Cookies

    How to Make Espresso Chocolate Chip Cookies:

    These cookies come together quickly and easily, but the results taste like you spent hours in the kitchen. The dough comes together like a regular cookie dough, but finely ground espresso is added with the dry ingredients.

    There’s enough espresso in these to give a subtle coffee flavor and a slight caffeine boost without tasting overwhelmingly like coffee. These cookies are best when they’re slightly underbaked so they remain chewy in the middle.

    Espresso Chocolate Chip Cookies

    Espresso Chocolate Chip Cookies

    Prep Time10 mins
    Cook Time15 mins
    Resting time1 hr
    Total Time25 mins
    Course: Cookies
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    • 1/2 cup vegan butter, such as Earth Balance
    • 1/4 cup granulated sugar
    • 1/2 cup + 2 Tbsp. brown sugar
    • 1 Tbsp. flaxseed meal + 3 Tbsp. water
    • 1 tsp. vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 1 cup semisweet chocolate chips I used a combination of semisweet and 72% dark chocolate chunks
    • 3 Tbsp. finely-ground espresso

    Instructions

    • Mix together the flax and water and let sit until thickened, about 5-7 minutes.
    • Cream together butter and sugars until light and fluffy, about 5 minutes. Add flax and vanilla and continue creaming for 2 minutes.
    • Sift together the dry ingredients (flour, baking soda, salt, and ground espresso) and add to the mixing bowl. Mix until just combined, then fold in the chocolate chips.
    • Scoop the cookie dough (it’ll be very soft!) onto a parchment-lined baking sheet. Cover lightly with plastic wrap and chill the dough for at least one hour. Once the hour is almost up, preheat oven to 350ºF.
    • Keep the cookies in the fridge until the oven is fully preheated. The cookies should be chilled before baking so that they stay tall and don’t spread too much.
    • Sprinkle the cookie dough with a pinch of sea salt and a pinch of ground espresso. Bake the cookies 15-17 minutes until golden brown.

    Notes

    You can chill the dough for up to 72 hours before baking. The longer you let the dough chill, the more flavorful the cookies will be!
    Espresso Chocolate Chip Cookies

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Espresso Chocolate Chip Cookies
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  • Cookies FOOD

    Lemon Coconut Cookies (Vegan)

    Lemon Coconut Cookies – Chewy lemon cookies packed with shredded coconut and chopped walnuts, topped with a zesty lemon glaze!

    Lemon Coconut Cookies

    Here’s a fun story: my fridge is 95% citrus right now.

    My parents have a ton of fruit trees and last time I went to go see them, my dad loaded me up with BAGS full of fruit. Plural. BagSSS. I’m not complaining! In fact it’s a perfect excuse for me to bake more than ever. But it also means that there’s no room left for anything else in our fridge.

    Lemon Coconut Cookies

    I’ve compiled a list two pages long of all the citrus recipes I want to make and it’s almost overwhelming to pick what to make next. But I knew these Lemon Coconut Cookies would be first up.

    Lemon Coconut Cookies

    These cookies are the perfect amount of crispy and the perfect amount of chewy. The base is made with lemon zest, brown sugar, and vanilla (already off to a great start). Then they’re packed with shredded coconut and chopped walnuts, and topped with a zesty lemon glaze for that extra punch of lemon.

    Lemon Coconut Cookies

    Looking for more citrus recipes?

    Lemon Coconut Cookies

    Prep Time10 mins
    Cook Time12 mins
    Total Time22 mins
    Course: Cookies
    Author: Brit Wolfe

    Ingredients

    Lemon Coconut Cookies

    • 1 cup vegan butter, such as Earth Balance
    • 1/2 cup granulated sugar
    • 1 1/4 cup brown sugar
    • zest of two lemons save the juice for the icing!
    • 2 Tbsp. ground flaxseed
    • 2 tsp. vanilla extract
    • 3 cups all-purpose flour
    • 1 tsp. baking soda
    • 1 tsp. salt
    • 1 cup chopped walnuts
    • 1 cup shredded coconut

    Lemon Icing

    • 2 cups powdered sugar
    • 1/4 cup lemon juice

    Instructions

    • Mix the ground flaxseed with 7 Tbsp. of water and set aside to let thicken, about 5-7 minutes.
    • In the bowl of a stand mixer, add the sugars and lemon zest. Let the mixer run on low for 2-3 minutes to infuse the lemon zest into the sugar. (you can also do this by hand by rubbing the zest into the sugar).
    • Add the butter to the sugar mixture and let cream together on medium-high until light and fluffy, about 5 minutes.
    • Add the flaxseed and the vanilla and let cream together an additional 2 minutes.
    • Sift together the dry ingredients (flour, baking soda, and salt) and add to the mixer all at once. Let the mixer run on low until almost fully incorporated, then add the walnuts and coconut and fold together using a spatula.
    • Chill the cookie dough for at least 1 hour, overnight if possible.*
    • When you’re ready to bake, preheat the oven to 360ºF (yes, 360! Not 350).
    • Scoop the cookie dough into balls and place on a parchment-lined baking sheet. Bake for 12-15 minutes (depending on the size of your cookies) until golden brown.
    • Let the cookies cool completely. When you’re ready to ice them, add the powdered sugar and lemon juice to a small bowl. Mix together well until smooth and no lumps remain. Drizzle over the cookies.

    Notes

    *I usually scoop the cookie dough while it’s soft, place it on a parchment-lined baking sheet, wrap it in plastic wrap, and chill overnight. It makes it a little easier than trying to scoop cold cookie dough!

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Cookies FOOD

    Homemade Nutter Butters (Vegan)

    Hello friends. Happy Thursday. Let’s make some homemade Nutter Butters.

    Homemade Nutter Butters

    Nutter Butters were by far one of my favorite cookies as a kid, along with Vienna Fingers (why??) and those weird elf sandwich cookies from Keebler. Oh, and Le Petit Ecolier, the little chocolate schoolboy cookies that I can almost guarantee you’ve never heard of. I was an odd child.

    Homemade Nutter Butters

    But above all else, Nutter Butters were my all-time favorite. Little peanut butter cookies sandwiched with peanut butter frosting? Like what could be better. Last week the peanut butter craving struck and once Nutter Butters were in my head, there was nothing I could do to get them out of my head. I knew I had to make them.

    Homemade Nutter Butters

    How to Make Homemade Nutter Butters:

    These cookies are so worth the effort it takes to make them. Mix up the cookie dough, then roll out the dough and cut out the cookies. And if you use a circle cutter like I did, the process goes pretty quick!

    Once all your cookies are cut out, place them on a parchment-lined baking sheet (a ton of cookies will fit on one baking sheet because these cookies don’t spread at all). Bake for 13-15 minutes until the cookies are dry and crispy, then let them cool. Meanwhile, make the peanut butter frosting. Pipe the frosting or use a small offset spatula to spread the frosting on the cookies, sandwich them, and you’re done!

    Homemade Nutter Butters

    These taste almost identical to the original, except for the fact that they’re vegan, made with real ingredients, and not full of preservatives. Plus I drizzled them with chocolate, because peanut butter is always better with chocolate. That’s just a fact.

    Homemade Nutter Butters

    Homemade Nutter Butters

    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Cookies
    Servings: 30 cookies
    Author: Brit Wolfe

    Ingredients

    Peanut Butter Cookies

    • 3 ounces vegan butter, such as Earth Balance
    • 3 ounces creamy peanut butter
    • 7 ounces granulated sugar
    • 9 ounces all-purpose flour
    • 1/4 tsp. baking soda
    • 1/4 tsp. salt
    • 2 1/4 ounces coconut oil solid but creamy

    Peanut Butter Frosting

    • 3 ounces vegan butter, such as Earth Balance
    • 3 ounces creamy peanut butter
    • 3/4 ounce agave
    • 1 tsp. vanilla extract
    • 1/4 tsp. salt
    • 4 ounces powdered sugar
    • chocolate for drizzling

    Instructions

    To make the cookies:

    • Preheat the oven to 350ºF.
    • In the bowl of a stand mixer, cream together the butter, peanut butter, and granulated sugar until light and fluffy. Add the coconut oil and continue mixing until fully combined, about 3 minutes.
    • Sift together the dry ingredients (flour, baking soda, and salt) and mix on low until a dough forms. Transfer to a lightly-floured surface and knead the dough until smooth and fully combined.
    • Using a rolling pin, roll out the dough to 1/8″ thick. Use a cookie cutter of your choice (I used a plain circle cutter!) to cut out shapes, then lay them on a parchment-lined baking sheet.
    • Bake the cookies for 13-15 minutes until dry and crispy.

    To make the frosting:

    • In the bowl of a stand mixer, cream together the butter and peanut butter until light and fluffy. Add the agave and vanilla and continue mixing until fully combined and smooth, about 3 minutes.
    • Sift together the salt and powdered sugar and add it to the bowl. Set the mixer to low and mix until frosting is smooth and fluffy.

    To assemble:

    • Add the peanut butter frosting to a small piping bag and pipe onto half of the cookies. Sandwich with the remaining cookies. You can also use a small offset spatula to spread the frosting instead of piping it!
    Recipe adapted from Bravetart
    Homemade Nutter Butters

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Homemade Nutter Butters
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  • Cookies FOOD

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    Vanilla Bean Coconut Sugar Cookies – crispy sugar cookies made with coconut oil, rolled in sugar, and topped with flecks of real vanilla bean!

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    Everyone needs those recipes in their life, the tried and true base recipes that you can always depend on. The recipes that you share with everyone you know because it’s just that darn good. The recipes that are delicious on their own but equally good if you spruce them up a bit. This is one of those recipes.

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    Sugar cookies are one of those staples that everyone should have a good recipe for, but it’s hard to find the perfect one. I’m still looking for the Lofthouse copycat recipe (man those suckers are hard to recreate), but in the process, I’ve stumbled upon the perfect crispy sugar cookie recipe. The buttery kind that melts in your mouth, but won’t leave a thousand crumbs all over your lap.

    It’s always the classics that are so hard to perfect. Like honestly, how many chocolate chip cookie recipes are there on the internet? I don’t even want to know.

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    But as you all know, I can never leave well enough alone, so this recipe adds vanilla bean and uses coconut oil instead of butter. Don’t worry, the buttery flavor and texture is still there! But with an added hint of coconut. It’s just enough without being overwhelming. And those little specks of vanilla bean? I live for those.

    I usually make these coconut sugar cookies pretty small so they have a good crunch all the way through. But for a softer, chewier cookie, scoop them a little larger and increase the bake time by a minute or two.

    Vanilla Bean Coconut Sugar Cookies (Vegan)

    Prep Time10 mins
    Cook Time12 mins
    Total Time22 mins
    Course: Cookies
    Servings: 12 cookies
    Author: Brit Wolfe

    Ingredients

    • 1 cup coconut oil
    • 1 3/4 cup granulated sugar, divided
    • 2 tsp. vanilla extract
    • 1 Tbsp. ground flaxseed
    • 1 tsp. baking powder
    • 1 tsp. salt
    • 2 1/4 cup all-purpose flour
    • 1/2 vanilla bean

    Instructions

    • Preheat the oven to 350ºF.
    • In a small bowl, mix the ground flaxseed with 3 Tbsp. of water and set aside to let thicken (about 5-7 minutes).
    • In the bowl of a stand mixer, add the coconut oil and 1 1/2 cups granulated sugar (keep the remaining 1/4 cup for rolling). Set the mixer to medium and let mix until fully combined.
    • Add the vanilla extract and the flaxseed and continue to mix well.
    • Sift together the flour, baking powder, and salt and add to the mixer. Mix until just combined.
    • In a small food processor or coffee grinder, add the 1/4 cup of granulated sugar and the seeds of the vanilla bean. Grind for 1-2 seconds until the vanilla is spread evenly throughout the sugar. Be sure not to grind too much or else it will turn into powdered sugar! (See notes)
    • Using a cookie scoop or spoon, scoop the cookie dough into equal-sized balls. Roll in the vanilla sugar until fully coated, then place on a parchment-lined baking sheet.
    • Bake the cookies for 12-15 minutes until set and golden brown around the edges. Enjoy!

    Notes

    I chose to grind my granulated sugar before coating the cookies. This step is totally optional! The vegan sugar I use tends to have larger sugar crystals and I’ve found that recipes will sometimes work better if I grind the sugar to finer crystals. It also helps evenly distribute the vanilla bean seeds, which tend to stick together. However, if you’re using normal white sugar, you can skip this step.
    Recipe adapted from Hummingbird High
    Vanilla Bean Coconut Sugar Cookies (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Vanilla Bean Coconut Sugar Cookies (Vegan)
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