Ingredients

• 1 ½ cup whole hazelnuts (6 oz)
• 4 oz unsweetened baking chocolate, chopped (90% chocolate bar)
• 3 tbsp unsalted butter
• 2 cups all-purpose flour (1 ¾ ap flour plus ¼ almond flour)
• 1 cup sugar
• 2 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• 1 tbsp vanilla extract
• 8 oz bittersweet chocolate, finely chopped

Instructions

1. Position racks to divide oven into thirds. Heat oven to 350 F. Have ready two baking sheets.
2. Spread hazelnuts on baking sheet and bake 8 minutes until lightly toasted. Cool, then coarsely chop.
3. In a small saucepan over low heat, melt unsweetened chocolate and butter. Stir until smooth. Let cool.
4. In food processer process flour, sugar, baking powder and salt until blended. Add eggs, vanilla, and melted chocolate mixture. Process until just blended. Kneed dough on work surface until shiny, then kneed in nuts, flouring hands as necessary. Divide dough into quarters, wrap each in wax paper and refrigerate for one hour.
5. Roll each portion into a nine inch log. Place two logs at least two inches apart on each ungreased baking sheet. With fingers, gently press on logs until each is about 1 ½ inches wide.
6. Bake 25 minutes, switching position of pans halfway through baking until strips are partially set, but not firm. With a spatula, very carefully transfer strips into a wire rack and cool 10 minutes (no less, or they will crumble). Transfer strips to a cutting board, and with a sharp serrated knife, using a a sawing motion, cut each cross wise into 1 ½ inch slices. Place slices cut side down, and bake 8 minutes, or until firm. Transfer to wire rack and cool.
7. In a small saucepan, melt half the bittersweet chocolate over low heat. remove from heat, add remaining chocolate, and stir until smooth. Scrap into a shallow bowl. Dip top half of each cookie into chocolate, letting excess drip off. Stand cookies, chocolate side up until set.

Ingredients

• 2 cups all purpose flour
• 3 tsps ginger
• 2 tsps each ground cinnamon, ground allspice
• 1 tsp each baking soda and powder
• 1 stick (½ cup) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup unsulfured molasses
• Yolk from one large egg
•  
• ROYAL ICING
• 2 powdered egg white (or one egg white)
• 2 tbsps water (or less if using liquid egg white)
• 1 cup confectioners sugar, plus extra if needed
• 1 tsp fresh lemon juice or half tsp cream of tartar
• food coloring (optional)

Instructions

1. In a medium bowl, whisk flour, ginger, cinnamon, allspice, baking powder and baking soda to blend.
2. In a large bowl, beat butter and sugar with a mixer on high speed until light and fluffy. Beat in molasses (mixture will look curdled), then egg yolk. On low speed, gradually add flour mixture, beating just until blended (dough will be slightly sticky). Divide into quarters, shape each portion into a disk and wrap individually in plastic wrap. Refrigerate until firm enough to roll out, 3 hours or overnight.
3. Heat oven to 350 F. Have ready baking sheets, cookie cutters, and a pastry bag fitted with a very small plain tip.
4. On a generously floured surface with a floured rolling pin, roll out 1 portion dough at a time to ¼ inch thick. Cut out cookies and place about 1 inch apart on ungreased baking sheets.
5. Bake 8 minutes or until slightly firm.*
6. Cool on baking sheets 2 minutes before removing to wire racks to cool completely.
7.  
8. ROYAL ICING
9. In a large bowl, beat powdered egg white (or liquid), water, sugar, and lemon juice with mixer on high speed 8 minutes or until stiff peaks form when beaters are lifted, adding sugar if needed. Beat in food dye. Cover and refrigerate up to 4 days.
10. Spoon icing into pastry bag; decorate cookies as desired. Let stand until icing sets.
11. *Bake time will vary due to altitude.

Ingredients

• 1 ½ cup cooked chickpeas (rinse if using canned)
• ½ cup sun-nut butter
• 1/3 cup maple syrup
• 2 tsp vanilla extract
• ½ tsp baking soda
• pinch of salt
• ½ cup chocolate chips

Instructions

Pre-heat oven to 350 degrees. Blend all ingredients (except chocolate chips) together until smooth in food processor or blender. Then mix in chocolate chips. Roll into the same sized balls and place on greased or lined cookie sheet. Bake for 20 minutes, crack em’ open and see the green!

Ingredients

• 2 cups blanched almond flour
• ¼ tsp salt
• ¼ tsp baking soda
• 1/3 cup melted coconut oil
• ½ cup honey or maple syrup
• 1 tbsp vanilla*
• ¼ cup chocolate chips
• * You can also use a tbsp of mint flavor for a “Thin Mint” taste!

Instructions

In a large bowl, combine almond flour, baking soda and salt. In a small bowl, combine the liquid ingredients. Blend well. Add liquid ingredients to the dry and mix until just combined. Stir in chocolate chips. Scoop tbsp amounts of dough about 2-3" apart. Bake at 350 for 11-12 minutes. Let sit for 5 minutes to cool, then enjoy.

Ingredients

• 260g Mehl
• 225g Butter, kalt
• 1 Eigelb
• 245g Saurer Halbrahm
• 115g Walnüsse, fein gehackt
• 1 Teelöffel Zimt
• 150g Zucker

Instructions

1. Mehl und Butter mit den Händen oder dem Metallhacker (Teigmischer) vermengen.
2. Eigelb hinzufügen und gut mischen.
3. Sauerrahm hinzufügen, gut mischen.
4. Teig kühlen.
5. Fein gehackte Walnüsse, Zimt und Zucker in einer Schüssel vermengen.
6. Einen Teil des gekühlten Teigs sehr dünn (ca. 3mm) auf einer bemehlten Oberfläche auswalken.
7. Den Teig mit einer Portion der Nussmischung bestreichen.
8. In Dreiecke schneiden und mit dem breiten Ende zuerst rollen; zu Hörnern formen.
9. Im vorgeheizten Ofen backen bei 175C für 15-20 Minuten oder bis sie goldbraun sind.
10. Kann eingefroren sein.
11. Kann im gebrauchsfertigen Zustand auch mit Puderzucker bestreut werden. (Wir haben das seit vielen Jahren nicht mehr gemacht, aber es ist eine hübsche Dekoration.)

Ingredients

• 1 ¾ cups Whole Wheat Pastry Flour
• ½ tsp Baking Soda
• ½ tsp Salt
• 1 cup Peanut Butter
• 1 cup Honey
• ¼ cup Butter, softened
• 1 Egg, beaten
• 1 ½ tsp Vanilla Extract
• ½ cup to 1 cup Chocolate chips

Instructions

Preheat oven to 350 F. Grease a baking sheet. Whisk together flour, baking soda and salt. In a separate bowl, combine Peanut Butter, Honey and butter. Add egg and vanilla and mix well.
Add flour mixture and gently stir until combined. Stir in chocolate chips. Scoop dough by heaping tbsp and place one inch apart on baking sheet. Gently flatten and bake for ten minutes.
 

Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened (226g)
• ¾ cup granulated sugar
• ¾ cups packed brown sugar**
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups chocolate morsels
• 1 cup coarsely chopped walnuts

**Brown sugar substitutes
For light brown sugar:
Mix 1 cup granulated sugar with 2 tablespoons molasses
For dark brown sugar:
Mix 1 cup granulated sugar with 3 tablespoons molasses

Instructions

1. Combine flour, baking soda and salt in a small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy.
3. Add eggs one at a time, beating well after each.
4. Gradually beat in flour mixture.
5. Stir in chocolate morsels and walnuts.
6. Drop by rounded tablespoon onto ungreased baking sheets.
7. Bake in preheated 375°F (190C) oven for 9 to 11 minutes or until golden brown.
8. Let stand for 2 minutes; remove to wire racks to cool completely.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt (optional)
• 1 ¼ cups packed light brown sugar**
• 1 cup butter, softened (226g)
• ½ cup granulated sugar
• 2 eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 2 ½ cups quick or old-fashioned oats
• 2 cups chocolate morsels
• 1 cup coarsely chopped nuts (optional)

**Brown sugar substitutes
For light brown sugar:
Mix 1 cup granulated sugar with 2 tablespoons molasses
For dark brown sugar:
Mix 1 cup granulated sugar with 3 tablespoons molasses

Instructions

1. Combine flour, baking soda and salt in a small bowl.
2. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy.
3. Beat in eggs, milk and vanilla.
4. Gradually beat in flour mixture.
5. Stir in oats, chocolate morsels and nuts.
6. Drop by rounded tablespoon onto ungreased baking sheets.
7. Bake in preheated 375°F (190C) oven for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies.
8. Let stand for 1 minute; remove to wire racks to cool completely.

Ingredients

• 1 cup (16 tablespoons) unsalted butter, softened to room temperature
• 1 cup light brown sugar, packed
• 2 teaspoons vanilla extract
• 1 teaspoon molasses
• ½ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 ¼ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup bittersweet chocolate chips
• ½ cup coarsely chopped pecans
• coarse sea salt, to sprinkle on top

Instructions

1. Line two baking sheets with parchment paper and set aside.
2. Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 ½ to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning. Allow it to cool for 20 minutes.
3. Beat the remaining ½ cup butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth.
4. Beat in the vanilla extract and molasses.
5. Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.
6. Add the egg and egg yolk, and beat for one minute more.
7. Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated.
8. Use a spatula to fold in the chocolate chips and pecans and finish incorporating all of the dry flour bits into the dough.
9. Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of the oven and preheat your oven to 350°F.
10. Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 2 inches between the cookies; they’ll spread as they bake.
11. Sprinkle the cookies with sea salt, to taste — as much or as little as you like.
12. Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.

Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.

Ingredients

• 1 ½ cup sorghum flour mix*
• 1 tsp xantham gum
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup butter, softened
• ¾ cup brown sugar
• 1/3 cup white sugar (I used ¼ cup)
• 2 tsp vanilla extract
• 1 large egg
• ½ cup peanut butter chips (Partially Hydrogenated Oil free)
• ½ cup chocolate chips (we used semi-sweet)
• ¼ cup chopped walnuts (optional)
•  
• Sorghum Baking Mix
• 1 part sorghum flour
• 1 part corn or potato starch
• 2/3 part tapioca flour

Instructions

Mix flour, salt, baking soda and xantham gum in a bowl.
Beat butter and sugars until creamy in a separate bowl. Add vanilla and eggs. Beat until smooth.
Add flour mix to butter and sugar mix.
Stir in chips.
Chill for at least one hour.
Preheat oven to 350.
Grease cookie sheets and drop by tablespoonful.
Bake 10-12 minutes. We did 10 minutes and the cookies were just the right blend of crispy edges and doughy inside.
Let cool on sheet for a few minutes.
Eat while warm! Or freeze for “Special Snack” Fridays.

Ingredients

• 6 tbsp. unsalted butter
• ¾ cup packed light brown sugar
• 1/3 all purpose flour
• 1/3 cup whole wheat flour (I use all whole wheat pastry flour instead of part white and wheat)
• ¾ tsp. baking soda
• 1 ½ cups regular oats
• ½ tsp. salt
• 1 lightly beaten egg
• 1 tsp. vanilla extract
• 1 cup chopped pitted dates
• 3 ozs. coarsely chopped bittersweet chocolate or chips
• ½ cup chopped walnuts

Instructions

Preheat oven to 350. Melt 6 tbsp. butter in a small saucepan over low heat. Remove from heat and stir in brown sugar till smooth. In a medium bowl combine the flour, baking soda, oats, and salt. Combine the butter mixture with the dry ingredients, and add the egg, the vanilla, plus the dates. Fold in the bittersweet chocolate. Mix well and spoon mixture by tablespoon-fulls out onto lightly greased baking sheets. Bake for 11 mins. Cool on baking sheets.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt (optional)
• 1 ¼ cups packed light brown sugar
• 1 cup butter, softened
• ½ cup granulated sugar
• 2 eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 2 ½ cups quick or old-fashioned oats
• 2 cups semi-sweet chocolate morsels
• 1 cup coarsely chopped nuts (optional)

Instructions

1. Combine flour, baking soda and salt in small bowl.
2. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy.
3. Beat in eggs, milk and vanilla.
4. Gradually beat in flour mixture.
5. Stir in oats, morsels and nuts.
6. Drop by rounded tablespoon onto ungreased baking sheets.
7. Bake in preheated 375 degree oven for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies.
8. Let stand for 1 minute; remove to wire rack to cool completely.
9. Makes about 4 dozen cookies.

Ingredients

• 1 cup whole wheat flour
• ¾ cup all purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup firmly packed brown sugar
• 1 teaspoon vanilla
• 1 egg
• ½ tablespoon grated orange zest
• 3 tablespoons orange juice

Instructions

In a medium bowl combine flour, baking soda and cocoa: set aside.

In a large bowl with an electric mixer on medium speed, beat butter until light and fluffy. Add granulated sugar and brown sugar; beat until smooth. Beat in vanilla and eggs, then orange zest and juice. With mixer on low speed, gradually beat in reserved flour-cocoa mixer.

Drop dough by teaspoons, about 2 inches apart, onto baking sheets (lightly oiled or with parchment paper). Bake in preheated 350 degree oven about 9 minutes or until cookies are firm to touch. Let cookies cool slightly on baking sheets, then use a spatula to transfer them to a wire rack to cool completely.

Ingredients

• 1 cup walnuts
• 1 cup whole wheat pastry flour
• ¾ cup unbleached white flour
• ½ cup unsweetened cocoa powder
• 1/8 tsp salt
• 1 tsp cinnamon
• ½ cup melted butter
• ½ cup pure maple syrup
• 2 TB fruit sweetened raspberry or strawberry jam

Instructions

1. Preheat over to 350
2. Finely grind walnuts in a food processor. Add the flours, cocoa powder, salt and cinnamon. Mix well. Transfer to medium bowl.
3. In a small bowl, whisk together melted butter and maple syrup until emulsified and thick.
4. Add to dry ingredients, stirring to combine until all dry ingredients are incorporated.
5. Form dough into walnut size balls and place on a cookie sheet. Make a fingerprint in each cookie and fill with a smidgen of jam. Cookies will not spread during baking so you can cram alot onto one sheet.
6. Cook for 13 minutes.
7. Cool for 5 minutes on cookie sheet, then transfer to wire rack to continue cooling.
8. Note of caution-Jam in center of cookies is HOT when fresh from oven and will burn your mouth just as much as the finger you try to taste it with. Will also burn your toes if some should spill from the cookie you cant wait to eat.

Ingredients

• ½ cup Smart Balance Buttery Spread (no trans fat and no cholesterol) can use butter instead
• ¼ cup Omnibalance Stevia Sweetner by Omnivite Nutrition(natural herb sweetner, no calories, no impact on blood sugar, not a chemical) can use 1 cup Sugar instead
• 1 egg
• 1 ¾ cup whole wheat pastry flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ cup raisin
• ½ cup chopped candied ginger
• 1 cup quick cooking or old fashioned rolled oats
• 1 ¼ cup applesauce

Instructions

1. In a large mixing bowl with an electric mixer, beat stevia and smart balance until creamy.
2. Stir in egg.
3. Sift flour, baking soda, baking powder, salt , cinnamon, cloves, nutmeg, ground ginger and nutmeg into a separate bowl.
4. Stir in oats, raisins, and candied ginger.
5. Add flour mix to stevia and smart balance mix in parts alternating with applesauce. Beat the mix by hand until well blended.
6. Drop dough by tablespoonful onto greased baking sheet. Bake in preheated 375 degree oven for 13 minutes or until done.
7. Let cool on baking sheet a few minutes before transfering to wire rack to cool completely.
8. Eat up because the dont last long!

Ingredients

• 6 oz. good quality semi-sweet chocolate (I like Ghiradeli’s)
• ¼ cup chocolate syrup
• 1 stick unsalted butter
• 1 teaspoon vanilla
• 2 eggs − beaten
• ¾ cup sugar
• pinch salt
• ½ cup unbleached flour

Instructions

Preheat oven to 350*
Butter and flour an 8 inch baking pan
Melt chocolate in a saucepan, stirring constantly
add syrup, stir well
remove pan from heat and add butter − beat till smooth
stir in vanilla and eggs − mix thoroughly

In mixing bowl sift sugar & salt & flour

Add this to chocolate mix and blend till smooth

Bake for 30 minutes