Almond Joy Doughy Cookies

It will come as no surprise that coconut is one of my favorite ingredients. I think it is delicious in both sweet and savory foods – I actually may even prefer it in savory – but these are an exception. The coconut, along with the chocolate and almond, marry well to make some of the most fantastic cookies I’ve ever made.

Almond Joy Doughy Cookies

makes about 3 dozen cookies

Ingredients:

• 1 c. homemade almond butter
• 1/2 c. dark brown sugar
• 3/4 c. powdered sugar
• 1/2 c. non-dairy whipped butter spread (regular butter is fine)
• 1/2 t. almond extract
• 1 t. coconut extract
• 1 t. baking powder
• 1/2 t. baking soda
• 3/4 t. salt
• 1 c. white whole wheat flour
• 1/2 c. unbleached all-purpose flour
• 3/4 c. mini chocolate chips
• 1 c. unsweetened shredded coconut
• 1/2 c. unsweetened vanilla almond milk (regular milk is fine)

With a mixer, beat together almond butter, sugars, butter and extracts.

In a separate bowl, mix together baking powder, baking soda, salt and flours.

Add dry mixture to mixer bowl a little at a time. Beat until fully incorporated. Repeat until dry mixture is fully mixed with wet ingredients.

Dough may seem a little mealy. Add in almond milk 1/4 c. at a time until a dough forms.

Once dough is formed, stir in chocolate chips and coconut.

Refrigerate dough for about 30 minutes.

Preheat oven to 350.

Scoop using a tablespoon measuring spoon and place on ungreased cookie sheet (or you can use a sheet lined with parchment). Leave about a half inch between cookies because they will spread a little.

Bake for 10-12 minutes. Not a minute longer. This is the key to keeping them super soft!

Let cool for a few minutes on cookie sheet before transferring to cooling racks.

Try not to eat them all while transferring to cookie sheet to cooling rack.

Drizzle with melted chocolate if you wish. This will make them more “almond joy” like. But you don’t have to – they are great just the way they are.

Online Bake sale and Macaroons!

Before I tell you about these super simple, yet ridiculously addicting macaroons, please please check out Bloggers Bake for Hope! I am excited to be a part of this online bakesale, all proceeds to go to Susan G. Komen for the Cure Affiliates.

There are already SO many amazing items listed! Online bidding will take place between May 4-6, 2011. I encourage you to take a look and next week, bid on delicious treats created by talented bloggers and bakers!

My White Chocolate Lime Cookies are up for grabs, they are deeee-licious!

Obviously, I encourage you to vote for whatever strikes your fancy though! And please spread the word! It’s a win-win, you get treats delivered to your door and the cause gets the $!

Now, onto the macaroons…

Did I mention these were addicting?

Yes, I did mention that. But did I mention that they have only 40 calories apiece?

Well, now I did. Not kidding.

Did I mention I ate two for second breakfast this morning?

It’s the truth.

{Easy, Delicious, Addicting Macaroons}

Ingredients:

• 3 large egg whites
• 2/3 c. sugar
• 2 1/2 c. unsweetened shredded coconut
• 1 1/2 t. vanilla extract

Preheat oven to 350 and line baking sheets with parchment paper.

Beat egg whites until peaks form… or your arm feels like it’s going to fall off (in my case). Add sugar a bit at a time, keep whisking with egg whites. Whisk in vanilla and then stir in coconut until well-mixed.

Spoon into level tablespoons and drop onto parchment paper. Bake for 13-15 minutes. Remove when they have turned a golden brown.

*Makes 32 cookies

I’m back!!!

The past few weeks have been crazy. First I got sick, then I got sicker until finally I was bedridden for way too long. While my appetite never went anywhere, big surprise, my motivation to cook was nowhere to be found. But a girl can only eat so much soup and so many pb&j’s before enough is enough. I don’t even need to say that it’s so great to be back and healthy. Though it is usually non-existent, my sweet-tooth was out in full-force while I was sick and I couldn’t stop thinking about cookies! So, with that said, for my first post back in too long…

White Chocolate Lime Cookies

 from Have Cake, Will Travel

Ingredients:

• 1/2 c butter (dairy or non)
• 3/4 c sugar
• Zest of 1 Lime
• Juice of 1 Lime (~2 t)
• 1 t Vanilla Extract
• 1 1/2 c Flour
• 1/2 t Baking Powder
• 1/2 t Baking Soda
• 1/2 t Sea Salt
• 1/4 c White Chocolate Chips
• 2-3 T Unsweetened Vanilla Almond Milk

Directions:

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

With an electric mixer, cream together butter and sugar. Add in lime juice, zest and vanilla extract.

In another bowl sift together flour, baking powder, baking soda and salt.

Fold in dry ingredients to wet. Add Almond milk as needed. Fold in chocolate chips.

Scoop up a Tablespoon or so of dough. Flatten a bit but leave room between cookies as they will spread a bit.

Bake for 12-14 minutes until golden brown.

After 2 minutes, transfer to a cooling rack.

Makes ~20 Cookies

Mexican Hot Chocolate Snickerdoodles

I like all things spicy. So it’s no surprise that I liked the sound of a spicy baked-good. In the midst of dessert overdose, you’ll find comfort in these cookies. Why? Because they aren’t super sweet, yet sweet enough and pack a kick (from cayenne pepper!) that will leave your mouth nice and warm (even when the temperature outside is anything but).

You can find the recipe here at The Post Punk Kitchen. I followed the recipe exactly, with the exception of forgetting to add salt. I also took my cookies out after 10 minutes (after reading comments that the cookies got hard if left in longer). They came out perfectly crackled with sweet sugar and cinnamon topping.

Here’s the ingredient list:

Topping:

• 1/3 cup sugar
• 1 tsp ground cinnamon

Cookies:

• 1/2 c. canola oil
• 1 c. sugar
• 1/4 c. pure maple syrup
• 3 T. almond milk
• 2 t. vanilla extract
• 1 2/3 c. flour
• 1/2 unsweetened cocoa powder'
• 1 t. baking soda
• 1/4 t. salt (that I forgot… oops)
• 1/2 t. ground cinnamon
• 1/2 t. cayenne

You can follow the directions at The Post Punk Kitchen. Enjoy!

Peanut Butter Bacon Cookies

Yes, you read that right. Peanut butter. Bacon. Cookies. Together.

I don’t know what’s gotten into me lately. All this baking, what’s it about? Must be the threat promise of fall weather approaching. It’s not like you’d know… yesterday I was sweating by 8:30 AM.

But anyway, tonight I baked. This recipe combines two of my very favorite things. Peanut butter, of course. And bacon, of course. I just ate four, of course.

Peanut Butter Bacon Cookies

(Recipe via Littlegirlshinyworld via Joythebaker)

• 1 cup all-natural chunky or smooth peanut butter (I used chunky)
• 1/2 cup granulated sugar (I used Splenda)
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon baking soda
• about 6 slices of bacon, cooked, cooled and diced (used turkey bacon)

In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside.
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment & set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon. Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to… your mouth.

Clearly I liked them, like I said… I ate four, however, next time I’ll use smooth peanut butter. Between the crispy bacon and chunks of peanuts, I had an extra crunchy cookie. Not a bad thing, probably just a preference thing.

Cookies to Combat the Cold

I won’t complain about the rain. I promise. But I don’t like the cold, not one bit. I’m not ready and I blame the awesome summer weather we’ve had for that. Not that I dislike fall, but I like summer more… much more. But I don’t control the weather or the changing of seasons or the passing of time. If I did, it would be perpetually warm, never humid with an occasional refreshing rain. Oh, and once in awhile there would be need for hoodies, because I love them. But anyway… what a better way to accept (if that’s even possible) the cooler weather coming than with cookies!

These cookies were awesome for so many reasons. 1. I made them. 2. They are peanut-butter, oatmeal, chocolate-chip! 3. I made them 4. Well, they are cookies!

Peanut Butter Oatmeal Chocolate Chip Cookies
Makes about 2 dozen (thanks Joanne!)

1 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1 stick butter at room temperature
1/2 cup crunchy peanut butter (I used unsalted)
1/2 cup granulated sugar
1/3 cup golden brown sugar
1/2 tsp vanilla extract
1/4 cup egg substitute (or 1 egg)
1/2 cup oats
1 cup mini chocolate chips

1. Preheat oven to 350 and line two baking sheets with parchment paper.

2. Whisk together flour, baking soda, and salt.

3. In a separate bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar for about 3 minutes.  Mix in the vanilla.  Add the egg substitute and beat to combine.  Slowly add in the flour mixture and mix until just incorporated.

4.  Using a wooden spoon, stir in the oats and chocolate chips.

5. Drop the dough onto the cookie sheets about 2 inches apart.  Bake for 12 minutes or until the cookies are lightly golden.  Cool completely on the baking sheet and enjoy (with milk if you'd like)!