On @clairecancook I have posted a LOT of different cookies over time, and I have decided to share my top ones with you! Most of these recipes are my adaptations of other bakers recipes, originals are linked.
Oaty Chocolate Chip Cookies
These cookies are a spin on a classic chocolate chip cookie. They are oat based so they have more chewy texture, and the oats add some protein to your desert. Also, they are gluten free and vegan!
1 Cup Rolled oats
1 Cup Rolled oats ground in blender
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup soft coconut oil
1/2 cup brown sugar
4 teaspoons of flax meal soaked in 12 teaspoons water (egg sub)
a dash of vanilla
8 oz mini chocolate chips
1. Preheat oven to 350
2. Beat salt, coconut oil, brown sugar, flax eggs, and vanilla in a bowl for 2 minutes.
3. Add Rolled oats, ground oats, baking powder, and baking soda, and beat for two more minutes.
4. Add chocolate chips gradually
5. Roll dough into balls (about 2 tablespoons each), recipe should yield about 24 and should fit on two sheets.
6. Bake for 10-12 minutes
7. When the cookies are still hot, slightly flatten them with the back of a spoon
Inspiration: CLICK HERE
Flourless Chocolate Brownie Cookies
Though these cookies are rich, they are a much lighter alternative to brownies. They are flourless, so they have a delicious silky texture!
1 1/2 cups powder sugar
1/3 cup unsweetened coco powder
2 egg whites
1 teaspoon vanilla
1/2 chocolate chips or walnuts (optional)
1. Preheat oven to 350
2. Line 1 baking sheet with parchment paper
3. Beat together egg whites with a hand mixer on high for 4 minutes, or until the whites are frothy
4. Wisk together powder sugar and unsweetened coco powder in a small bowl
5. Slowly mix powder in with the whites
6. Add chip or nuts if wanted
7. Spoon "dough" (should a be a sticky batter consistency) in dollops onto baking sheet, should make 12 to 20 cookies
8. Bake for 12-14 minutes.
9. Let cookies fully cool and dry before enjoying!
Almond Sugar Cookies
These were the first gluten free cookies I ever made from scratch, and it was perfect because they are literally the easiest thing ever. The sugar cookies are alone are light and oil free, and if you dip them in chocolate they are a very decadent treat. These cookies also just so happy to be vegan, paleo, and gluten free!
2 cups finely ground almond flour
1/2 teaspoon baking powder
1/3 cup dark maple syrup
2 teaspoons vanilla extract
1 cup chocolate chips (1 tablespoon coconut oil for melting) {Optional}
1. Preheat oven to 350°
2. Line a baking sheet with parchment paper
3. In a small mixing bowl mix almond flour, baking powder, maple syrup, and vanilla with a large fork.
4. Roll dough into balls, should make 12-16, and place about one inch apart on baking sheet
5. Flatten each ball with the palm of your hand (make sure hands are clean!)
6. Bake for 12 minutes in oven
7. While baking microwave chocolate chips for 1-2 minutes with coconut oil, stir every 20 seconds
8. When cookies are cool, dip each one half in chocolate and put the bake on baking sheet.
9. If it is too hot for chocolate to dry, put pan in the fridge for 10 minutes
10. Enjoy!
Inspiration: CLICK HERE
Perfect Gluten Free Cutout Cookies
Back when I at gluten and dairy, my sister and I made cut out sugar cookie every single christmas break. So my first gluten free christmas I had to find a recipe that mimicked our usual Bette Crocker cookie recipe. So after a few tries, I perfected this recipe so i could continue our christmas tradition while accommodating any dietary restrictions.
1 cup white sugar
1/2 cup coconut oil
1 large egg
1 tablespoon almond milk
dash of vanilla
pinch of salt
2 cups of gluten free flour + more for rolling (I strongly recommend Bob's Red Mill "Gluten Free 1-to-1 Baking Flour" they sell it at Whole Foods, Costco, and Safeway)
Sprinkles (optional)
lemon juice from 1 lemon and 1 cup powder sugar for glaze (optional)
1. Preheat oven for 350°
1. Cream coconut oil, and sugar at high speed with a hand mixer in a large mixing bowl
2. Beat in egg, almond meal, vanilla, and salt until smooth
3. Slowly add flour in 1/4 cup increments
4. Refrigerate dough for 1-2 hours, if you have to refrigerate for longer, let it sit on the counter for 1/2 hour before handling
6. Preheat oven for 350°
7. Roll out dough 1/8 of the dough on a flour dusted surface to 1/4 inch thickness (be generous with flour!!)
8. Use cookie cutters to cut cookies, add roll out excess dough with the next 1/8 of dough and repeat step 7
9. When all cookies are cut out put them on lightly greased baking sheets, this is when you would add sprinkles (should yield about 24 cookies but will vary depending on the cookie cutters used)
10. Bake for 10-12 minutes
11. Take out of oven to cool
12. If you choose to glaze cookies, mix lemon juice and powder sugar in a small bowl with a fork
13. Dip each cookie in lemon glaze and then put them back on the pan to dry.
**NOTE** if glazing cookies put the sprinkle of after they are glazed. If not glazing cookies put sprinkles on before they are baked
Inspiration: CLICK HERE