Recipes

Orange Cappuccino Cookies

Orange Cappuccino Cookies

Crispy at the edges and chewy in the middle, these espresso-infused orange cookies are the perfect treat with a cappuccino or tea.
Couverts12
Preparation 10 minutes
Preparation time:14 minutes
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Equipment

  • Baking sheet
  • medium bowl
  • Large bowl
  • Parchment paper or silicone baking mat
  • Whisk
  • Wire rack

Ingredients

  • 1½ cups 180 g whole wheat pastry flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup 96 g raw sugar
  • ¼ cup 60 ml pure maple syrup
  • ¼ cup plus 2 tablespoons 90 ml canola oil
  • 1 teaspoon pure orange extract
  • 2 teaspoons instant espresso powder
  • 3 tablespoons 45 ml plain soy or other nondairy milk
  • 1 cup 120 g nondairy bittersweet chocolate chunks

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl, sift together the flour, baking powder, and salt.
  • Whisk in the sugar.
  • In a large bowl, combine the maple syrup, oil, orange extract, espresso powder, and milk.
  • Whisk until the espresso powder is dissolved.
  • Stir in the chocolate chunks.
  • Stir the dry ingredients into the wet mixture until combined.
  • Divide the dough into 12 equal portions (about 2 tablespoons per cookie).
  • Place on the prepared baking sheet and flatten slightly, as they do not spread much while baking.
  • Bake for 14 minutes, or until the edges are golden brown.
  • Let cool for a few minutes before transferring to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Enjoy with a hot cappuccino or a citrusy herbal tea for a delightful pairing.
Wine Advice:
Pair with a sweet Italian dessert wine like Vin Santo or a coffee-based liqueur.

Nutrition values

Calories: 160 kcal | koolhydraten: 22 g | Eiwitten: 2 g | Vet: 7 g | Suiker: 11 g
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Course; Coockies / Biscuit / Snack
Cuisine; Italian
Diets; Dairy-Free / Vegan / Vegetarian

Rum Spice Cookies

Rum Spice Cookies

You don’t need to be a pirate to enjoy these chewy, spiced cookies infused with the rich flavor of rum and warming spices.
Couverts12
Preparation 1 hour
Preparation time:16 minutes
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Equipment

  • Baking sheet
  • electric mixer
  • medium bowl
  • Parchment paper or silicone baking mat
  • Small bowl
  • Wire rack

Ingredients

  • ½ cup 80 g raisins
  • 2 tablespoons 30 ml rum
  • ¼ cup 56 g nondairy butter
  • ¼ cup 61 g unsweetened applesauce or pumpkin purée
  • ¼ cup 48 g raw sugar
  • ¼ cup plus 2 tablespoons 72 g Sucanat
  • 1 teaspoon rum extract
  • ¼ cup plus 2 heaping tablespoons 56 g whole hazelnuts, ground
  • 1 cup 78 g quick-cooking oats
  • ½ cup 60 g whole wheat flour
  • ¼ cup 40 g brown rice flour (or more whole wheat flour)
  • 2 teaspoons cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt

Instructions

  • About 1 hour before preparing the cookie dough, place the raisins in a small bowl and combine with the rum.
  • Stir halfway through the soaking time.
  • Set aside.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, using an electric mixer, cream together the butter, applesauce, sugar, and Sucanat.
  • Stir in the rum extract and ground hazelnuts.
  • In a medium bowl, place the oats, then sift the flours, cornstarch, cinnamon, nutmeg, ginger, baking powder, and salt on top.
  • Stir to combine.
  • Stir the dry ingredients into the wet mixture.
  • Stir in the raisins and rum.
  • Divide the dough into 12 equal portions (about 2 tablespoons per cookie).
  • Place them on the prepared baking sheet, about 1 inch (2.
  • 5 cm) apart.
  • Flatten slightly.
  • Bake for 16 minutes, or until the edges are golden brown.
  • Let cool for a few minutes before transferring to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Serve with a warm spiced tea or a glass of rum-laced eggnog for a cozy treat.
Wine Advice:
Pair with a rich, dark rum or a dessert wine like Madeira for enhanced flavor.

Nutrition values

Calories: 140 kcal | koolhydraten: 22 g | Eiwitten: 2 g | Vet: 5 g | Suiker: 10 g
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Course; Coockies / Biscuit / Snack
Cuisine; Caribbean
Diets; Dairy-Free / Vegetarian

Cherry Almond Cookies

Cherry Almond Cookies

Chewy and slightly spicy cookies made even better with tart dried cherries. You won’t resist reaching for “just one more!”
Couverts12
Preparation 1 hour
Preparation time:17 minutes
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Equipment

  • Baking sheet
  • electric mixer
  • medium bowl
  • Parchment paper or silicone baking mat
  • Small bowl
  • Wire rack

Ingredients

  • ½ cup 80 g dried cherries
  • ¼ cup 60 ml Kirsch
  • ¼ cup 56 g nondairy butter
  • ¼ cup 60 g soy or other nondairy yogurt
  • ½ cup 100 g granulated sugar
  • ½ cup 110 g firmly packed light brown sugar
  • 1 teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • ½ cup 48 g almond meal
  • 1 cup 78 g quick-cooking oats
  • ½ cup 68 g all-purpose flour
  • ¼ cup 30 g whole wheat pastry flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt

Instructions

  • About 1 hour before preparing the cookies, soak the cherries in a small bowl with Kirsch, stirring once.
  • Drain well and set aside.
  • Preheat the oven to 350°F (180°C).
  • Line a baking sheet with parchment paper or a silicone mat.
  • In a large bowl, use an electric mixer to cream together the butter, yogurt, and sugars.
  • Stir in the almond and vanilla extracts and almond meal.
  • In a medium bowl, combine the oats.
  • Sift in the flours, cinnamon, baking powder, and salt, then stir.
  • Gradually stir the dry mixture into the wet ingredients.
  • Fold in the soaked cherries.
  • Divide the dough into 12 equal portions (about 3 tablespoons each) and place them 1 inch apart on the baking sheet.
  • Flatten slightly.
  • Bake for 17 minutes, or until the edges are golden brown.
  • Let cool for a few minutes before transferring to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Serve with a cup of hot tea or coffee for a delightful treat.
Wine Advice:
A glass of sweet dessert wine, such as Muscat or a cherry-infused wine, pairs beautifully with these cookies.

Nutrition values

Calories: 180 kcal | koolhydraten: 30 g | Eiwitten: 3 g | Vet: 5 g | Suiker: 18 g
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Course; Coockies / Biscuit / Snack
Cuisine; American

Classic Pecan Shortbread Cookies

Classic Pecan Shortbread Cookies

These classic pecan shortbread cookies are crisp, buttery, and packed with nutty flavor. Perfect for any occasion!
Couverts36
Preparation 12 minutes
Preparation time:15 minutes
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Equipment

  • Baking sheets, Electric mixer, Mixing bowls, Parchment paper, Silicone baking mats, Wire rack

Ingredients

  • 1¾ cups 219 g all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • ½ cup 96 g vegetable shortening
  • ½ cup 100 g granulated sugar
  • ½ cup 60 g powdered sugar
  • ¼ cup 60 g nondairy yogurt
  • 1 teaspoon pure vanilla extract
  • ½ cup 55 g chopped pecans

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line 3 baking sheets with parchment paper or silicone baking mats.
  • In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.
  • Set aside.
  • In a large bowl, use an electric mixer to cream together the shortening and sugars.
  • Add the yogurt and vanilla, mixing well.
  • Slowly beat in the flour mixture.
  • When the dough becomes too thick, use a spoon instead.
  • Fold in the chopped pecans.
  • Refrigerate the dough for about an hour.
  • Roll the dough into small balls about 1½ inches (3.
  • 8 cm) in diameter.
  • Place them on the prepared baking sheets and press slightly to flatten into a disk shape.
  • Bake for 12-15 minutes, or until slightly golden.
  • Let cool for 5 minutes before transferring to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Enjoy with a cup of tea or coffee for an afternoon treat.
Wine Advice:
Pair with a sweet dessert wine like Sauternes or a nutty Amontillado Sherry.

Nutrition values

Calories: 120 kcal | koolhydraten: 16 g | Eiwitten: 1.5 g | Vet: 6 g | Suiker: 7 g
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Course; Coockies / Biscuit / Snack / Treats
Cuisine; American
Diets; Dairy-Free / Vegetarian

Hazelnut Spread Cookies

Hazelnut Spread Cookies

These delicious hazelnut spread cookies are a perfect balance of rich chocolate, nutty flavors, and chewy texture. Made with nondairy chocolate hazelnut spread, they’re a delightful treat for any occasion!
Couverts12
Preparation 15 minutes
Preparation time:13 minutes
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Equipment

  • Baking sheet
  • electric mixer
  • Large bowl
  • medium bowl
  • Parchment paper or silicone baking mat
  • Wire rack

Ingredients

  • 1 cup 125 g all-purpose flour
  • ¼ teaspoon fine sea salt
  • ¼ cup 55 g firmly packed light brown sugar
  • ¼ cup 50 g granulated sugar
  • ¼ cup 28 g hazelnut meal
  • ¼ cup 74 g nondairy chocolate hazelnut spread (e.g., Chocoreale)
  • ½ cup 112 g nondairy butter
  • ½ teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cornstarch
  • ¼ cup 58 g nondairy semisweet chocolate chips

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, use an electric mixer to cream together the butter, sugars, vanilla, and hazelnut spread.
  • In a medium bowl, sift together the flour, cornstarch, baking soda, and salt.
  • Stir in the hazelnut meal.
  • Add the dry ingredients to the wet ingredients and mix well.
  • Stir in the chocolate chips.
  • Divide the dough into 12 equal portions, using about 2 heaping tablespoons (42 g) per cookie.
  • Place the cookies on the prepared baking sheet and flatten slightly.
  • Bake for 13 minutes, or until set.
  • For chewier cookies, bake only 10 minutes.
  • Let cool for 2 minutes before transferring to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Enjoy these cookies with a glass of plant-based milk or a cup of coffee for the perfect treat.
Wine Advice:
Pair with a dessert wine like Port or a nutty Amontillado sherry to enhance the chocolate and hazelnut flavors.

Nutrition values

Calories: 180 kcal | koolhydraten: 20 g | Eiwitten: 2 g | Vet: 11 g | Suiker: 10 g
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Course; Coockies / Biscuit / Snack / Treats
Cuisine; International / Global
Diets; Dairy-Free / Vegan

Spice Cookies

Spice Cookies

With all the typical flavors you expect to enjoy during the holidays, these spicy cookies are so good you might find yourself dreaming of a year-round white Christmas.
Couverts14
Preparation 15 minutes
Preparation time:12 minutes
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Equipment

  • Baking sheets, Electric mixer, Large-size bowl, Medium-size bowl, Parchment paper or silicone baking mats (e.g., Silpat), Wire rack

Ingredients

  • ½ cup plus 2 tablespoons 140 g nondairy butter
  • 1 cup 128 g raw sugar, plus extra for sprinkling on top (optional)
  • 1 tablespoon 22 g blackstrap or regular molasses
  • 2 teaspoons cornstarch
  • 1½ cups 180 g whole wheat pastry flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground nutmeg
  • ¼ cup 34 g crystallized ginger, chopped (optional)

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line 2 baking sheets with parchment paper or silicone baking mats, such as Silpat.
  • In a large-size bowl and using an electric mixer, cream together the butter and sugar.
  • Stir in the molasses.
  • In a medium-size bowl, sift together the cornstarch, flour, baking soda, baking powder, salt, cinnamon, ground ginger, allspice, cloves, cardamom, and nutmeg.
  • Stir the dry ingredients into the wet.
  • Stir in the crystallized ginger, if using.
  • Divide the dough into 14 equal portions, using about 2 tablespoons (37 g) of dough.
  • Place on the prepared baking sheets.
  • Flatten them just a little, as they don’t spread much while baking.
  • Sprinkle the extra raw sugar on top, if using.
  • Bake for 12 minutes, or until set.
  • For chewier cookies, bake only 10 minutes.
  • Let cool for a few minutes before transferring them to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
For a fun twist, serve these with a cup of hot spiced cider or warm almond milk.
Wine Advice:
A sweet dessert wine, like a late harvest Riesling or a spiced wine like mulled wine, pairs perfectly with these cookies.

Nutrition values

Calories: 140 kcal | koolhydraten: 19 g | Eiwitten: 1 g | Vet: 7 g | Suiker: 10 g
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Course; Coockies / Biscuit / Dessert / Pastry / Pie
Cuisine; International / Global
Diets; Dairy-Free / Gluten-Free / Nut Free / Vegan / Vegetarian

Ranger Cookies

Ranger Cookies

Not a fan of wimpy cookies that contain nothing but chocolate chips or raisins? These Ranger Cookies are packed with a variety of delicious ingredients, making every bite a new surprise.
Couverts12
Preparation 10 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, Electric mixer, Medium-size bowl, Parchment paper, Silicone baking mat, Wire rack

Ingredients

  • 1 cup 120 g light spelt flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup 112 g nondairy butter
  • ¼ cup plus 2 tablespoons 72 g Sucanat
  • ¼ cup plus 2 tablespoons 72 g raw sugar
  • 2 teaspoons pure vanilla extract
  • ½ cup 39 g quick-cooking oats
  • ½ cup 47 g shredded coconut
  • ¼ cup 38 g granulated or chopped peanuts
  • ½ cup 88 g nondairy semisweet chocolate chips
  • 1 cup 25 g any cereal flakes

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a baking sheet with parchment paper or a silicone baking mat, such as Silpat.
  • In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
  • In a large-size bowl, cream together the butter, Sucanat, sugar, and vanilla using an electric mixer until fluffy.
  • Stir the dry ingredients into the wet mixture.
  • Stir in the oats, coconut, peanuts, and chocolate chips.
  • Gently stir in the cereal flakes, trying not to crush them too much.
  • Divide the dough into 12 equal portions, using about 2 tablespoons (52 g) of dough per portion.
  • Flatten the dough onto the prepared baking sheet, leaving about 1 inch (2.
  • 5 cm) of space between each cookie.
  • Bake for 10 minutes, or until the edges are golden brown.
  • Let the cookies cool on the baking sheet for 4 minutes before transferring them to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Pair these cookies with a glass of milk (or your favorite dairy-free alternative) for a satisfying snack
Port (Ruby or Tawny):
A ruby or tawny port would be a fantastic choice, as its deep, fruity, and slightly sweet profile pairs well with the richness of the cookies, especially the chocolate chips and the caramel notes from the sugars.
 

Nutrition values

Calories: 160 kcal | koolhydraten: 23 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 8 g
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Course; Coockies / Biscuit / Pastry / Pie
Cuisine; American
Diets; Gluten-Free / Nut Free / Vegan / Vegetarian

Maple and Brown Sugar Oatmeal Cookies

Maple and Brown Sugar Oatmeal Cookies

These maple and brown sugar oatmeal cookies are soft and not too sweet, making them perfect for breakfast or a snack with coffee.
Couverts24
Preparation 10 minutes
Preparation time:12 minutes
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Equipment

  • Baking sheets, Electric mixer, Mixing bowls, Parchment paper or silicone mats

Ingredients

  • 2 cups 156 g quick-cooking oats
  • 2 cups 250 g all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup 112 g nondairy butter
  • ½ cup 110 g firmly packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup 235 ml soy or other nondairy milk
  • ¼ cup 60 ml pure maple syrup

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line 2 baking sheets with parchment paper or silicone baking mats.
  • In a mixing bowl, combine the oats, flour, cinnamon, baking soda, baking powder, and salt.
  • In a separate bowl, beat together the butter and brown sugar using an electric mixer until fluffy.
  • Add the vanilla and continue beating for another minute.
  • Add the milk and maple syrup, then beat until creamy.
  • Add the wet ingredients to the dry ingredients and stir to combine.
  • Spoon about 2 tablespoons (40 g) of dough onto the prepared baking sheets, spacing them 2 inches apart.
  • Bake for 12 minutes, or until the edges begin to brown.
  • Let the cookies cool for 5 minutes before transferring to a rack to cool completely.

Notes & Wine Advice

Serving Tip:
Enjoy these cookies with a cup of coffee or tea for a cozy breakfast or snack.
Wine advice:
Riesling (Off-dry)
The light sweetness of an off-dry Riesling pairs nicely with the maple syrup in the cookies without overpowering them. The refreshing acidity will also balance out the richness of the cookies.
 

Nutrition values

Calories: 120 kcal | koolhydraten: 18 g | Eiwitten: 2 g | Vet: 4 g | Suiker: 6 g
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Course; Coockies / Biscuit / Pastry / Pie
Cuisine; International / Global
Diets; Gluten-Free / Lactose Free / Nut Free / Vegan / Vegetarian

Booze It Up Cookies

Booze It Up Cookies

These chewy, buttery cookies are infused with rich coffee-flavored liqueur and peanut butter, making them an indulgent treat for grown-up taste buds.
Couverts20
Preparation 15 minutes
Preparation time:16 minutes
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Equipment

  • Baking sheets, Parchment paper or silicone baking mat, Large mixing bowl, Whisk, Measuring cups and spoons, Wire rack, Fork (optional, for crosshatch pattern)

Ingredients

  • ¼ cup plus 3 tablespoons 105 ml canola oil
  • ¾ cup 144 g raw sugar
  • 1½ cups 384 g creamy or crunchy natural peanut butter
  • 1 tablespoon 15 ml pure vanilla extract
  • ¾ cup 180 ml coffee-flavored liqueur (e.g., Kahlúa) or whiskey
  • ¾ cup 120 g brown rice flour
  • ¾ cup 90 g light spelt flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ¼ cup 44 g nondairy semisweet chocolate chips

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line 2 baking sheets with parchment paper or a silicone baking mat.
  • In a large bowl, whisk together the oil, sugar, peanut butter, vanilla extract, and coffee-flavored liqueur until emulsified.
  • Sift the brown rice flour, spelt flour, baking powder, and salt over the wet ingredients.
  • Add the chocolate chips and stir until fully combined.
  • Divide the dough into 20 equal portions (about 2 tablespoons or 50 g each).
  • Place onto the prepared baking sheets.
  • Flatten to the desired thickness, as they won’t spread while baking.
  • If desired, use a fork to create a crosshatch pattern on top of each cookie.
  • Bake for 16 minutes, or until the edges are golden brown.
  • Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Enjoy these cookies with a cup of coffee or a small glass of liqueur for a truly decadent pairing.
Wine Advice:
Pair with a sweet dessert wine like a Tawny Port or a rich espresso martini to complement the coffee and peanut butter flavors.

Nutrition values

Calories: 220 kcal | koolhydraten: 16 g | Eiwitten: 6 g | Vet: 15 g | Suiker: 8 g
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Course; Coockies / Biscuit / Dessert
Cuisine; American
Diets; Dairy-Free / Vegetarian

Cool Lemon Cookies

Cool Lemon Cookies

Sweet, tart, and refreshingly zesty, these Cool Lemon Cookies are coated in a tangy lemonade-sugar mixture, making them the perfect summer treat!
Couverts30
Preparation 15 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheets, Parchment paper or silicone baking mat, Large mixing bowl, Electric mixer, Measuring cups and spoons, Resealable plastic bag, Wire rack

Ingredients

For the cookies:

  • ½ cup 60 g powdered sugar
  • ½ cup 100 g granulated sugar
  • ½ cup 64 g vegetable shortening
  • ¾ cup 170 g nondairy yogurt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure lemon extract
  • ¼ teaspoon salt
  • 2½ cups 313 g all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda

For the coating:

  • 1 cup 120 g powdered sugar
  • 1 envelope ¼ ounce, or 7 g unsweetened lemonade drink mix powder (e.g., Kool-Aid)

Instructions

  • Preheat the oven to 325°F (170°C, or gas mark 3).
  • Line 2 baking sheets with parchment paper or a silicone baking mat.
  • In a large bowl, use an electric mixer to beat together the powdered sugar, granulated sugar, shortening, yogurt, vanilla extract, lemon extract, and salt until creamy.
  • Gradually mix in the flour, baking powder, and baking soda.
  • Beat until the dough is smooth.
  • Drop spoonfuls of dough (about 1 ounce or 28 g per cookie) onto the prepared baking sheets, spacing them evenly.
  • Bake for 18 to 20 minutes, or until the cookies are lightly browned.
  • While the cookies bake, prepare the coating by combining the powdered sugar and lemonade drink mix in a resealable plastic bag.
  • Shake to mix.
  • Let the cookies cool for about 5 minutes after baking.
  • Add 4 or 5 cookies at a time to the bag, seal, and shake gently to coat them in the sugar mixture.
  • Transfer to a wire rack to cool completely before serving.

Notes & Wine Advice

Serving Tip:
Serve these cookies slightly chilled for an extra refreshing treat, perfect for warm summer days.
Wine Advice:
Pair with a citrusy Moscato or a crisp Sauvignon Blanc to enhance the bright lemon flavors.

Nutrition values

Calories: 140 kcal | koolhydraten: 23 g | Eiwitten: 1 g | Vet: 5 g | Suiker: 13 g
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Course; Coockies / Biscuit / Dessert
Cuisine; American
Diets; Dairy-Free / Vegetarian