Cookies Archives – The Kitchen Paper

Cinnamon Pecan Bars

Mary — Thu, 01 Nov 2018 12:00:44 +0000

Sooooo now that Halloween is over, we can get on to cookie season, right!? I thinks so! I'm not the kind of person who puts up my Christmas lights on November 1st (although tbh I have no problem with that), but I am totally the kind of person who thinks eating cookies all winter is 100% acceptable. So here we go!

These cookies are very similar to my brown butter snickerdoodles - I based the recipe off of that one, but added cinnamon and pecans, put them in bar form, and didn't roll them in extra sugar/cinnamon. They also remind me a bit of soft toffee cookies - which are basically SUPER heavy on the cinnamon, and have pecans on top. Let's call them a baby between the two recipes - they're soft, have browned butter (hellloooo nutty flavor!), lots of cinnamon, and delicious pecans throughout and on top.

I made these in an 8x8" pan, and they were quite thick. Next time, I'd try them in an 8x11 pan (and bake for less time!) for a slightly thinner bar.

Have a great cookie season!!!

Cinnamon Pecan Cookie Bars

Author: Mary
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 15 cookies

Print Recipe

Description

Cinnamon pecan cookie bars have browned butter, lots of cinnamon, and pecans. They're similar to a snickerdoodle, plus the nuts!

Ingredients

Units

1 cup unsalted butter
2 ½ cups all purpose flour
1 ½ tsp baking powder
2 Tbsp cinnamon
½ tsp of salt
¾ cup packed dark brown sugar
¾ cup granulated sugar
2 eggs
1 tsp vanilla extract
1 ½ cups pecans, chopped

Instructions

Preheat the oven to 350F.
In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won’t continue to cook. Let the butter cool for 5-10 minutes before proceeding.
In medium bowl, combine the flour, baking powder, cinnamon, and salt. Whisk together and set aside.
Once the butter has cooled slightly, mix it together with the two sugars. Add the eggs, one at a time, whisking to fully incorporate, then add the vanilla and mix again. Combine the wet and dry ingredients and fold together until homogenous. Fold in ⅔ of the pecans.
Lightly butter an 8x8" or larger baking pan, and line with parchment.
Press the dough into the pan until flat, then gently press in the remaining pecans.
Bake for 30-35 minutes, or until the edges look set and the top is matte.*
Let cool slightly before removing from the pan to cut.

Notes

*Baking time here is pretty subjective. You can bake less for a gooey cookie (especially in the middle), or more for a drier cookie. Either way, the edges will be more done than the middle.

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Double Dark Chocolate Chip Cookies

Mary — Fri, 12 May 2017 19:07:57 +0000

Hiyo!! I'm popping in here for a quick update with DOUBLE DARK CHOCOLATE CHIP COOKIES! Trust me: you wanna be excited about these. It's been a long while since I've made cookies, and these were worth the wait. Yum and yum!

In non-food blog world I've been keeping busy with weekends spent climbing mountains (St. Helens last weekend), gardening (mostly just doing manual labor to get it ready, at this point) in our community garden plot, taking lead-climb classes, going to yoga workshops, and generally enjoying the PNW. It's so nice in the spring! Even if it's been an exceptionally rainy year, I still love it. Today I'm headed to the Bay Area, which will be a fun little vacation!

That's all I've got for you - I'll leave you with the recipe for these soft, double chocolate cookies! Make these this weekend - you won't regret it!!

Double Dark Chocolate Chip Cookies

★★★★★ 4.8 from 13 reviews

Author: Mary
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes
Yield: 18

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Description

This double dark chocolate chip cookies are soft, full of cocoa and dark chocolate chips, and sure to be a hit with any chocolate-lover.

Ingredients

Units

1 ½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
⅔ cup cocoa powder
½ cup unsalted butter, room temperature
⅓ cup granulated sugar
½ cup light brown sugar
1 egg
1 tsp vanilla extract
1 Tbsp milk
1 cup dark chocolate chips

Instructions

Combine flour, baking soda, salt, and cocoa powder in a bowl. Whisk together, and set aside.
With a mixer, cream the butter and sugars together until light and fluffy — at least 3-5 minutes. Add the egg, scraping down sides of the mixing bowl as needed. Add the vanilla extract, mix, then add the milk and mix to combine.
Add the dry ingredients and mix gently until just coming together.
The dough will be very firm, so gently fold in the dark chocolate chips.
Chill the dough for 30 minutes.
Preheat the oven to 350 F. Using a small cookie scoop, or a spoon, form ⅛ cup balls of dough. Flatten slightly.
The cookies will not spread very much during baking, so set them 1 to 2 inches apart on a lined cookie sheet. Cook for 9-11 minutes. They will not look done, but the edges will be set.
Remove from the oven and let cool for a few minutes on the cookie sheet before moving to a cooling rack.

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Soft Toffee Cookies

Mary — Mon, 12 Dec 2016 18:44:58 +0000

Less than two weeks until Christmas! That means EAT ALL THE COOKIES!!

Last week Portland got a good ol' Portland snow storm, which means like 1" of snow that turns to ice and shuts down the entire city for two days. I am definitely not complaining, since it meant I got to work from home Thursday and Friday - AND MAKE COOKIES! I thought we'd go to the office Friday, and therefore I'd take cookies in, but ... we ended up being closed both days, so I just sat at home and ate 300000 of these soft toffee cookies: a personal favorite.

These are one of my favorite Christmas cookies, and bring back super strong memories from my childhood - we'd request more of these all throughout December since they'd be gone in a flash! I'm not sure why they're called "toffee cookies" though - they're more like soft, cinnamon bars. Also, super easy to make: no frosting, rolling, cutting, etc.

If you need more cookie inspiration, check out everyone else participating in a virtual cookie swap today, hosted by The Modern Proper! We'll all be sharing with #CalmandBrightCookieNight, and sharing some of our favorite holiday cookie recipes. Here's a list of what everone else made:

What are your favorite holiday cookies? Any I should definitely try this year? We're moving into the new place THIS WEEK, so I'll have a week before Christmas to unpack and bake bake bake! And decorate. AAH!

The general gist of this recipe is: cream the butter and sugar together, add egg yolk and vanilla, then the three dry ingredients (flour, salt, cinnamon). The dough comes together really easily, and isn't sticky! Press it into a buttered baking sheet, spread with egg-white, and press in the pecans. Bake! Cut! Eat! Enjoy! Repeat! Srsly, easy.

Soft Toffee Cookies

Author: Mom's Christmas Cookbook
Prep Time: 5 mins
Cook Time: 50 mins
Total Time: 55 minutes
Yield: 50+

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Ingredients

Units

2 cups butter, room temperature
2 cup brown sugar
2 eggs, yolk and whites divided
2 tsp vanilla
4 cups flour
½ tsp salt
4 Tbsp cinnamon
2+ cups chopped pecans

Instructions

Preheat the oven to 250F.
In a stand mixer, cream together the butter and brown sugar together.
Add egg yolk and vanilla, mix until incorporated.
In a separate bowl, combine flour, salt, and cinnamon. Add to butter mixture and mix until combined.
Pat out ¼-1/3″ thick on a greased 12″ x 18″ pan*. Use your hands to thinly spread one unbeaten egg white over the top, then sprinkle and gently press in chopped pecans.
Bake for 45 minutes. Cut into 1.5" squares while still warm.

Notes

This is a double recipe, since I use a rather large baking sheet and like my toffee cookies thick. You can make a half recipe, but you'll want a baking sheet on the smaller side. BAKING TIME will be affected based on double/single recipe, and how thick you end up pressing them! You can tell they're done when the edges are set and slightly golden, and the egg-white over the entire thing is nicely browned.

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Chocolate-Dipped Sriracha Rice Krispie Treats

Mary — Wed, 16 Mar 2016 11:00:11 +0000

Uuuh I did it again. Weirdo crazy-lady WTF (well that's fantastic) rice krispie treats. These are spicy! Kinda. And dipped in chocolate! Halfway. And just as marshmallowy and delish as usual. You might be asking: are they good? Uhhhh DUH: yeah, they're good. The sweetness of the marshmallow and chocolate offsets the spicy sriracha that comes through at the end - totally new flavor experience for me, and semi-addicting! (kinda like those nori rice krispie treats I made last fall...)

On instagram the other day, I eluded to the fact that I'm migrating my site to a new host. I'm still in the process (which is now approaching 3 weeks, which is about 3 weeks longer than it SHOULD take ... haaaalp), which is why I've been holding out on posting - I have to post in TWO places right now if I add new content. But, I couldn't hold out any more! I had to share these! TWO POSTS BE DAMNED! You guys are worth it. Also, if you can repay me by sending good hosting vibes my way, it'd be much appreciated. How is that someone who is currently IN CODING SCHOOL (and made a functioning weather app yesterday! #nerd) can't make a smooth host transition?! Not my forte. Not at all.

There isn't a whole ton to catch up on - I'm still in school. It's going well! I'm halfway through classes, which means 10 more weeks of straight up class (javascript and drupal) followed by 7 weeks of internship. INTERNSHIP! That makes me feel like I'm 19 and getting some summer (it will be june/july... so ...) internship during college. The transition from PHP to JavaScript has been a little bit of a challenge, but nothing too unruly. PHP just seemed so straightforward and logical! JavaScript is definitely a little more rough.

I'm still riding my bike through the rain to get downtown everyday - which has been crazy lately, given all the rain. Let me tell you: riding 15-20 minutes in the pouring rain will wake you up! Everything else is pretty much same same over here - climbing, trying to keep up yoga-ing, coding, and sleeping. Sleep has been the one thing I absolutely refuse to compromise on during school, which means I'm pretty antisocial, and usually pretty well-rested! Totally worth it. Highly recommended.

Hopefully I'll get this host transfer thing sorted this week and can post REGULARLY for you guys (with a much faster site!) soon! I'll keep you updated! Enjoy these spicy (they're not THAT spicy, but you can definitely taste it!) rice krispie treats!

Chocolate-Dipped Sriracha Rice Krispie Treats

Author: Mary
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Yield: 8x8 pan

Print Recipe

Ingredients

Units

3 Tbsp butter
1 (10 oz.) package of marshmallows (about 4 cups)
1 ½ Tbsp Sriracha (or other spicy spicy hot sauce)
6 cups puffed rice cereal (like rice krispies)
1 cup semi-sweet chocolate chips

Instructions

Prepare an 8x8" pan with butter and wax paper.
In a large soup pot over medium heat, melt the butter. When the butter is melted, add the marshmallows. Stir until the marshmallows are completely melted, then stir in the sriracha and turn off the heat.
Add the cereal and mix everything together.
When everything is mixed together, firmly press it into your prepared pan using a buttered spatula.
Let the bars cool for at least an hour (or 30 minutes in the fridge/freezer).
When the bars are cool and firm, remove from the pan and cut into small pieces. Melt the chocolate chips in the microwave (30 seconds at first, then 15 seconds at a time stirring between rounds until melted), and dip the rice krispie treats so that they're halfway covered with chocolate.
Lay the dipped bars on a cooling rack, and let dry. Enjoy ASAP, and store in an airtight container.
Enjoy!

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Salted Gingerbread Oat Fudge

Mary — Wed, 23 Dec 2015 09:00:43 +0000

Here's one last holiday-ish recipe for you guys: salted gingerbread oat fudge! Aiiii! I actually still feel like Christmas is a month or so away, not in approximately two days. Two days? Seriously? It feels like a normal week to me, except for the fact that I have friends in town and have been attending holiday parties non-stop for a few weeks now. But really: How is it December 23? I'm sure you East-coasters are feeling odd about your warm weather - it sounds pretty darn nice!

My internal clock aside, this salted gingerbread oat fudge is a darn good "health(ier)" dessert for this time of year. It's based off of the salted chocolate oat fudge I made earlier this year, which ROCKED. Seriously, I could eat that stuff by the pan. This version is stronger, and was therefore cut into smaller squares, but just as nutty and delicious and now with all the gingerbread spices you would ever want! Plus: it's quick! Easy to make. I mean, you have to let it chill out in the freezer for a bit, but other than that it's quick and easy.

That's all I have for you guys this week! It might be a bit quieter around this corner of the internet for a little bit... but I'll be back with some big news soon! Have a wonderful holiday weekend! xoxo

Salted Gingerbread Oat Fudge

Author: Mary
Prep Time: 5 mins
Cook Time: 90 mins
Total Time: 1 hour 35 minutes
Yield: 36

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Ingredients

Units

¾ cup creamy unsalted almond butter (or other nut butter)
4 Tbsp coconut oil
⅓ cup honey
¼ cup mollasses
¾ tsp salt (reduce if your nut butter is salted)
1 tsp cinnamon
½ tsp ground ginger
¼ tsp allspice
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp vanilla extract
2 cups uncooked oats ground into flour

Instructions

First, prepare an 8x8" pan by lining it with parchment or wax paper.
In a saucepan over medium heat, combine the almond butter, coconut oil, honey, mollasses, salt, and spices. Cook, stirring with a spatula, until everything is melted, combined, and smooth.
Remove from heat, and stir in the vanilla, then the ground oats.
Press the entire mixture into the prepared pan, as tightly as you can. You can use a jar or glass to smooth the top. Sprinkle lightly with salt on top (optional).
Refrigerate for about 90 minutes, or freeze for 30. The fudge should be hard and not shiny when it's ready. Cut into small squares, and eat!

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Butter Pecan Cookies

Mary — Mon, 14 Dec 2015 18:49:59 +0000

This butter pecan cookie recipe will become a holiday favorite! They're easy to make and full of classic holiday flavors, everyone will love them!

Oh haaay Monday! This month is absolutely crazy, calendar-wise, so while part of me always knows what's going on, the other part of me occasionally has these "OMG IS CHRISTMAS THIS WEEK?!" freakouts. I'm sure it's gonna sneak up on my no matter what, but I'm glad we have a few more weeks to eat cookies like these little numbers!

In other holiday news, I went to my first Hanukkah party this weekend! It was a tracksuit Hannukkah party, meaning we all wore tracksuits and ate latkes and read "hershel and the hanukkah goblins" together. Thank goodness I still have a purple velour Juicy tracksuit hanging around! Ha! Someone recently told me they don't even make juicy suits anymore!! I'm not sure it's true, but either way: I'm holding onto mine for future tracksuit parties!

How was your weekend? Are you surviving crazy weather? We're still getting huge downpours here, and it's chilly! Everyone I know who lives in the rockies is snapping the insane amount of snow they got - which seems like it was my life not too long ago, even if it's been two years since I lived in Montana! I can't say I miss the snow, yet. We'll see if that ever happens!

Let's talk cookies! These are simple, soft, buttery pecan cookies! They have the same soft batch base I used for the fresh cranberry almond cookies a few weeks ago, just minus the cranberry and almond and plus pecans! YES! If you're making this dough in a super cold house, you won't need to chill the dough... but if it's normal (like, above 65F) you'll need to chill it for a little bit before shaping the cookies.

These are gonna go FAST - if the consumption rate at my house is any indication - so you might consider making a double batch!!

Have a wonderful week! xoxo

Butter Pecan Cookies

Author: by Mary
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 minutes
Yield: 18

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Ingredients

Units

⅓ cup white sugar
½ cup brown sugar
⅔ cup unsalted butter (room temp)
1 egg
1 tsp vanilla extract
1 ¾ cups AP flour
1 Tbsp cornstarch
1 tsp baking powder
½ tsp salt
¾ cup chopped pecans

Instructions

With a mixer, cream together the sugar and butter until smooth. Add the egg, and again mix until smooth before incorporating the vanilla extract.
Whisk together the flour, cornstarch, baking powder, and salt before adding the dry ingredients to the butter in the mixing bowl.
Mix until the ingredients have just come together, then add the chopped pecans and mix again only to incorporate. If the dough is sticky, refrigerate for 30 minutes (my house is cold enough that this wasn't necessary).
Preheat the oven to 350F, and line a baking sheet with parchment. Scoop dough in ⅛ cup balls and place 2" apart on the baking sheet. Bake for 10-12 minutes, or until the edges are set but not yet browning. They will not look very done! Remove, let cool for two minutes on the pan, and then move to a rack to fully cool.

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Fresh Cranberry Almond Soft Batch Cookies

Mary — Tue, 01 Dec 2015 13:00:30 +0000

Happy Tuesday! Have you digested all that turkey yet? Pumpkin pie? Pumpkin cheesecake? STUFFING!? Oh man. I've been making sure to move my bod extra this week (even if that means riding my bike in 32 degree weather and FREEZING) to get over the Thanksgiving full-belly conundrum. The good news? I'm over it! The bad news? That means I'm making things like these delicious cookies to keep it going! Oops.

These little pillows of joy are my current holiday obsession. They're so poofy! And soft! And flavorful! You know I have a thing for fresh cranberries (and, just to warn you, TKP is gonna be on cranberry overload here in the next few weeks!), as evidenced here and here and here. So while I'm making all things cranberry, I also NEVER run out of cranberries because I always like to have extra for when I take pictures. It's the never-ending cranberry box, and I am certainly not complaining about it.

I wanted some soft almond cookies, and with the aforementioned cranberries on hand, figured I'd combine the two. WINNER! Good choice. These are easy to throw together, pretty with a pop of red, and balanced by the sweet almond flavor in contrast to tart, fresh cranberries. Could this be our new favorite holiday cookie!? IT COULD BE!

I'm not really in full on Christmas-cookie mode (YET), but figured I could ease my way in with these cuties. And by "ease my way in" I mean accidentally eat 10 straight out of the oven. Oops/notsorry.

Have a wonderful week! xo

Fresh Cranberry Almond Soft Batch Cookies

Author: by Mary
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 minutes
Yield: 18

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Ingredients

Units

¾ cup white sugar
⅔ cup unsalted butter (room temp)
1 egg
1 tsp almond extract
1 ¾ cups AP flour
1 Tbsp cornstarch
1 tsp baking powder
½ tsp salt
⅔ cup chopped cranberries

Instructions

With a mixer, cream together the sugar and butter until smooth. Add the egg, and again mix until smooth before incorporating the almond extract.
Whisk together the flour, cornstarch, baking powder, and salt before adding the dry ingredients to the butter in the mixing bowl.
Mix until the ingredients have just come together, then add the chopped cranberries and mix again only to incorporate. If the dough is sticky, refrigerate for 30 minutes (my house is cold enough that this wasn't necessary).
Preheat the oven to 350F, and line a baking sheet with parchment. Scoop dough in ⅛ cup balls and place 2" apart on the baking sheet. Bake for 10-12 minutes, or until the edges are set but not yet browning. They will not look very done! Remove, let cool for two minutes on the pan, and then move to a rack to fully cool.

The post Fresh Cranberry Almond Soft Batch Cookies is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Chocolate Crackle Cookies

Mary — Thu, 13 Aug 2015 12:00:26 +0000

Throwback Thursday! Here's a recipe I posted about a month after I started blogging, way back in the dark ages. It was time to get rid of the cringe-worthy yellow pictures, and replace them with slightly better, white-balanced images! Ha! Nevermind that these remind me of Christmas - they're great anytime you want a chocolate fix! Enjoy!

{The rest of this post is from waaaay back when! xo}

How did it get to be December already!? The last year has gone SO fast. Between three months in Latin America, traveling around the U.S. this summer, and moving to Montana, it has been a whirlwind of a year. Wow. Life. It just keeps going! Reminiscing aside, December is awesome: it starts snowing in ernest (hopefully here, we want to ski!), twinkly lights appear everywhere, and it's cookie season! It doesn't matter what the occasion, if it's December it is appropriate to make, give, bring, or consume cookies at any time.

These cookies are a staple from my childhood - not just around Christmas, but all year! My mom has a binder full of recipes clipped from newspapers or printed on old paper - this is one of those. I think her note on this says it was "delicious" in 1993. It was - and still is! I plan to post many more holiday recipes this month - including a lot of cookies.

Chocolate Crackles are great because they not only taste amazing - a soft chocolatey cookie somewhere between cakey and fudgey - but they also look fun with the crackled top of powdered sugar. I've tried several recipes for this cookie, and this one keeps its shape rather than falling flat after baking. Add a bit of peppermint extract and these would be a great chocolate peppermint treat! Or just serve it with some peppermint ice cream and chocolate sauce... WIN!

Chocolate Crackle Cookies

Author: Mary
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 minutes
Yield: 36

Print Recipe

Ingredients

Units

2 cups flour
1 tsp baking powder
½ tsp salt
½ cup butter, room temperature
2 cups sugar
2 tsp vanilla
4 oz unsweetened chocolate, melted and cooled slightly
4 eggs
1 cup powdered sugar

Instructions

Combine flour, baking powder, and salt in a small bowl.
Cream together the butter and sugar until smooth and fluffy. Add melted chocolate and mix until incorporated.
Add the vanilla, then eggs one at a time, mixing fully between additions. Stir in flour mixture.
Let the dough chill until firm, about two hours.
When dough is cold, roll into small balls before coating in powdered sugar and baking on a greased cookie sheet at 350 F for 10 minutes.

The post Chocolate Crackle Cookies is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Salted Chocolate Chunk Oat Flour Cookies {Gluten-Free}

Mary — Thu, 02 Jul 2015 11:00:13 +0000

Oat flour cookies! YEAH! Get on board, errbody! These are gluten-free, without all sorts of weird gums and xums and powders and shtuff. You know what I mean? Yeah. Good old OATS blended up and put into cooooookies. I said that like "cooooookie crisp!" Again, you know what I mean? Roll with it.

I'm coming atcha from Stirling, Scotland today. Actually, I was there yesterday, and am now en route to Aberdeen and Inverness! THERE CAN ONLY BE ONE HIGHLANDER! Um, I'm on my way to the Highlands. BUT YESTERDAY: I took the train from Edinburgh to Stirling, which was easy and fast and had wifi and allowed me to get work done (which I've definitely been slacking on). Then I arrived at a very friendly hostel (yaaay friends!), and proceeded to walk 8+ miles around town. Like I didn't hike enough? Ha!

This town definitely is cute - same old stone buildings like in Edinburgh, but on a much smaller scale. But this is where William Wallace (said in my awful Scottish accent) made so much history! If you've seen Braveheart, you know what I'm talking about! I walked up to his monument - overlooking the town and up a very steep slope - then across the bridge where he made mayhem, then up to the castle. Whew. I tell you what: I may have walked a lot last week, but it was mostly flat … yesterday was no. UP down UP down UP UP down. Yeah, you get the idea. I'm gonna return to the states a fit woman! Woop!

I didn't plan entirely well yesterday, and could tell I was getting HANGRY as I was walking between the monument and the castle… I needed food, STAT! Having some of these cooking in tow would have been so nice! Instead I booked it for the grocery store where they stock my new favorite yogurt - it's mixed with whipping cream and delicious flavors for the creamiest, richest, probably fattiest most amazing yogurt I've ever tasted. I AM SOLD! I proceeded to devour two of them, plus beets and carrots and hummus. Look at me being semi-healthy! Ha!

Let's talk about these cookies: they're oaty. They're chocolatey. They're salty. They're gluten-free. They're not like your normal glutenous chocolate chip cookies - so don't expect that: they're a little more crumbly, but not necessarily dry! To be honest, I'd ideally do ½ normal flour and ½ oat flour - for the texture. BUT I wanted to do a totally oat flour cookie (like these brownies!), and really was pleased with the results. Get lots of chocolate in there, too! And salt! You really can't go wrong.

I'm off! Keep up on instagram (and snapchat, if you're brave… I'm overloading people with greenery and castles! username: thekitchenpaper)!

Salted Chocolate Chunk Oat Flour Cookies {Gluten-Free}

Author: by Mary
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 minutes
Yield: 12

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Ingredients

Units

½ cup butter
¼ cup light brown sugar
1 large egg
2 tsp vanilla extract
1 ½ cups oat flour (regular oats blended, measured after blending)
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
½ cup dark chocolate chunks
coarse sea salt for topping

Instructions

Preheat the oven to 350 F.
Cream together the butter and brown sugar. Add the egg, mix until smooth, then add the vanilla and again mix until smooth.
In a separate bowl, mix together the oat flour, baking soda, cinnamon, and salt. Add to the butter mixture and mix to combine. Fold in the chocolate, then scoop into ⅛ cup balls and place on a parchment lined baking sheet.
Top with course sea salt, and bake for 8-10 minutes, or until the edges are just golden.

The post Salted Chocolate Chunk Oat Flour Cookies {Gluten-Free} is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Chocolate Almond Espresso Shortbread Cookies

Mary — Fri, 12 Jun 2015 18:02:24 +0000

Um, good morning! K maybe afternoon for some of you (heeeey East coast!). Happy FRIDAY! Friyay! WEEKEND! Who else is excited?? I most certainly am. I also just ordered this bangin' t-shirt which perfectly encapsulates all of my life feelings/goals/realities. THE BEST!

You know what also encapsulates all of my life feelings/goals/realities? THESE COOKIES. Almonds (duh, love them), coffee (ummmm helllooooo!), and CHOCOLATE. Do I really need to explain that? Oh and butter. Obvi. Butter is to cookies and coffee is to Mary. Err, what? I'm not sure that's gonna make it on the SAT this year.

Seriously though: these cookies are my new bffs. I really just took my normal shortbread recipe (like I used for these jalapeño shortbread cookies!) and added some espresso, ground almonds, and chocolate. Not rocket science here, folks. Nutty! Chocolatey! COFFEE-EE! Let's make these cookies every morning and call them breakfast, K!? OKAY!

Aside from being way too excited about these cookies (sorry/not sorry) I'm feeling like OMG I AM LEAVING THE COUNTRY IN A WEEK AND HAVE SO MUCH TO DO. I'm out of town this weekend spending time with family at the beach, then have basically 3.5 days to cook lots of stuff (and somehow eat it?), pack, plan Scotland/Iceland (yeah, I still haven't. Good thing I have 10 planned days in England first!), teach a bunch of yoga classes, and generally figure out my life. NBD. The good news: I finally got an Oregon drivers license! YAAY! It only took me two months. Again, NBD. I'm making good adult choices (but am I? Oh man.).

I'll talk more about this Europe trip next week, I'm sure, but for now all you need to know is: England, Scotland, Iceland. About a month. I'll keep posting recipes. I'll probably be freezing since I haven't had to pack for cold weather in over a year. Send help? Also, this is my FIRST TIME EVER going to Europe!! How is that possible!? I'm like "yeaaah central/south america!" and "yeaah all around Asia!" but "whaaat the heck is Europe!?" Fo reals. (Again, I apologize. I've actually had too much coffee and too little sleep, and am therefore acting like a crazy person. You should see my fingers typing this like WHOA).

I'm gonna go ahead and leave you all on that note... I'm trying not to let 100% of my crazy escape from the inside. I gotta keep some of it, right!? Right. GO MAKE THESE COOKIES! Have a wonderful weekend! LOVE YA! xo

Chocolate Almond Espresso Shortbread Cookies

Author: by Mary
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 minutes
Yield: 24

Print Recipe

Ingredients

Units

2 Tbsp instant espresso powder
2 Tbsp boiling water
2 ¼ cup flour
½ cup sugar
¼ tsp salt
1 cup unsalted butter
½ cup finely chopped almonds
½ cup semi sweet chocolate chips

Instructions

Stir together the espresso powder and boiling water until dissolved. Set aside.
Add the flour, sugar, and salt to the food processor pulse until fully combined.
Add the butter, cubed, the roughly chopped almonds, and the espresso mixture to the food processor and pulse until the sound deepens and the dough comes together. Turn the dough out onto the countertop and use your hands to bring it together.
On 2 sheets of wax paper or plastic wrap, form the dough into two (separate) logs of dough about 2" in diameter. Roll, twist the ends to seal, and refrigerate for 30 minutes.
Preheat the oven to 350, slice the dough ¼" thick, and cook for 16-18 minutes. The bottoms of the cookies should just be turning golden, but the tops shouldn't.
Remove and transfer to a cooling rack. When the cookies are fully cooled, melt the chocolate chips and drizzle over the cookies.

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