Recipes

Chocolate Hazelnut Cookies

Chocolate Hazelnut Cookies

Craving buttery cookies with crunchy hazelnuts and sweet chocolate chips? These irresistible treats are a must-try!
Couverts12
Deel op Facebook Print Recipe

Equipment

  • Baking sheet
  • electric mixer
  • Mixing bowl
  • Parchment paper or silicone baking mat (e.g., Silpat)
  • Wire rack

Ingredients

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 nondairy butter and Sucanat until light and fluffy, about 2 minutes.
  • Stir in the vanilla, hazelnut, and chocolate extracts.
  • Add the flour, salt, and baking powder, and beat until combined.
  • Scrape the sides of the bowl as needed.
  • Using the electric mixer, mix in the halved hazelnuts and nondairy chocolate chips.
  • Add the nondairy milk until the dough is moist enough to stick together when pinched.
  • Divide the dough into 12 equal portions (about 1½ tablespoons or 32 g each).
  • Place on the prepared baking sheet, leaving 1 inch (2.
  • 5 cm) between each cookie.
  • Flatten slightly, as they don’t spread much while baking.
  • Bake for 10 minutes, or until the edges are golden brown.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Pair with a hot cup of espresso for an indulgent treat.
Wine Advice:
Enjoy these cookies with a sweet dessert wine like Vin Santo or Moscato d’Asti.

Nutrition values

Calories: 110 kcal | koolhydraten: 12 g | Eiwitten: 2 g | Vet: 7 g | Suiker: 6 g
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Course; Coockies / Biscuit / Snack / Treats
Cuisine; Italian
Diets; Vegan

Peanut Butter Cookies

Peanut Butter Cookies

Who doesn’t love sweet, peanut-buttery cookies? Add nondairy chocolate chips for an even more indulgent twist!
Couverts16
Deel op Facebook Print Recipe

Equipment

  • Baking sheets
  • Fork (for crosshatch pattern)
  • Mixing bowl
  • Parchment paper or silicone baking mats (e.g., Silpat)
  • Sifter
  • Wire rack

Ingredients

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 large bowl, mix together the Sucanat, raw sugar, almond milk, canola oil, whiskey, vanilla, cinnamon, and peanut butter until emulsified.
  • Sift the whole wheat pastry flour, sea salt, and baking powder over the wet mixture.
  • Stir until everything is combined.
  • Divide the dough into 16 equal portions, about 1½ tablespoons (30 g) each.
  • Reshape the portions into rounds and place them on the prepared baking sheets.
  • Use a fork to flatten each dough ball and create a traditional crosshatch pattern on top of each cookie, if desired.
  • Bake for 14 minutes, or until the cookies are set and the edges turn golden brown.
  • Allow the cookies to cool for a few minutes on the baking sheets before transferring them to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Serve these cookies with a glass of cold almond milk or hot coffee for a comforting treat!
Wine Advice:
Pair with a sweet sherry or a dessert wine like Madeira for a nutty, complementary flavor.

Nutrition values

Calories: 100 kcal | koolhydraten: 10 g | Eiwitten: 3 g | Vet: 6 g | Suiker: 5 g
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Course; Coockies / Biscuit / Snack / Treats
Cuisine; American
Diets; Vegan

Sablés Marbrés

Sablés Marbrés

These shortbread-like cookies are not only irresistibly tasty but also a visual delight, with a stunning marbled vanilla and chocolate pattern!
Couverts15
Deel op Facebook Print Recipe

Equipment

  • Baking sheets
  • electric mixer
  • Measuring spoons
  • Mixing bowl
  • Parchment paper or silicone baking mats (e.g., Silpat)
  • plastic wrap
  • Wire rack

Ingredients

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 large mixing bowl, use an electric mixer to cream together the nondairy butter and powdered sugar until light and fluffy, about 2–3 minutes.
  • Stir in the sea salt, arrowroot powder, vanilla extract, flour, and baking soda until well combined.
  • Shape the dough into a ball and divide it in half.
  • Set one half aside.
  • Using an electric mixer, beat the cocoa powder and nondairy milk into one half of the dough until well combined.
  • If the dough feels too dry, add a bit more milk.
  • Flatten both the vanilla and chocolate doughs into separate rectangles of equal size, about ¾ inch (2 cm) thick.
  • Cut each rectangle in half.
  • Stack them alternately (vanilla-chocolate-vanilla-chocolate), gently pressing them together to form a rectangular roll.
  • Wrap the dough in plastic wrap and refrigerate for 1 hour.
  • Remove the dough and slice into 15 equal pieces.
  • Arrange the slices on the prepared baking sheets, leaving 1 inch (2.
  • 5 cm) between cookies.
  • Bake for 15 minutes, or until the edges are slightly golden and the tops are almost firm.
  • The cookies will firm up as they cool.
  • Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Enjoy these cookies with a cup of tea or coffee for a sophisticated treat!
Wine Advice:
Pair with a sweet red wine like Port or a dessert wine such as Muscat for a luxurious combination.

Nutrition values

Calories: 145 kcal | koolhydraten: 14 g | Eiwitten: 2 g | Vet: 9 g | Suiker: 7 g
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Course; Coockies / Biscuit / Snack / Treats
Cuisine; International / Global
Diets; Vegan

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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

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
————————————————————————————————–
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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

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
————————————————————————————————–
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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

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
————————————————————————————————–
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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

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
————————————————————————————————–
Course; Coockies / Biscuit / Dessert / Pastry / Pie
Cuisine; International / Global
Diets; Dairy-Free / Gluten-Free / Nut Free / Vegan / Vegetarian