Recipes

Open Sesame Cookies

Open Sesame Cookies

Wonderfully chewy and packed with nutty sesame flavor, these cookies get a delightful twist from black and brown sesame seeds, tahini, and dried cranberries. Even better the next day!
Couverts16
Preparation 10 minutes
Preparation time:9 minutes
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Equipment

  • Baking sheets, Parchment paper or silicone baking mat, Medium bowl, Small bowl, Whisk, Measuring cups and spoons, Wire rack

Ingredients

  • 1 cup 120 g whole wheat pastry flour
  • 1 cup 78 g quick-cooking oats
  • 1 cup 220 g firmly packed light brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ¼ cup 32 g black sesame seeds
  • ¼ cup 32 g brown sesame seeds
  • ½ cup 61 g dried cranberries or (80 g) raisins
  • ¼ cup 64 g tahini
  • 2 tablespoons 30 ml canola oil
  • ¼ cup 60 ml almond or other nondairy milk
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Line 2 baking sheets with parchment paper or a silicone baking mat.
  • In a medium bowl, whisk together the flour, oats, brown sugar, baking soda, salt, sesame seeds, and cranberries.
  • In a small bowl, whisk together the tahini, oil, milk, and vanilla.
  • Stir the wet ingredients into the dry mixture until well combined.
  • If the dough is too dry, add a few extra drops of milk.
  • Divide the dough into 16 equal portions, using about 2 tablespoons (42 g) of dough per cookie.
  • Place on the prepared baking sheets, flattening slightly.
  • Leave about 1 inch (2.
  • 5 cm) of space between the cookies as they will spread.
  • Bake for 9 minutes, or until set.
  • Let the cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Pair these cookies with a warm cup of chai or a glass of almond milk for a comforting treat.
Wine Advice:
Enjoy with a dessert wine like Moscato d’Asti or a nutty Amontillado Sherry to complement the sesame and dried fruit flavors.

Nutrition values

Calories: 170 kcal | koolhydraten: 24 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 13 g
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Course; Coockies / Biscuit / Dessert
Cuisine; Middle East
Diets; Dairy-Free / Vegetarian

Butterscotch Pecan Cookies

Butterscotch Pecan Cookies

Unbelievably chewy and caramel-like, these butterscotch pecan cookies are a perfect balance of sweet and nutty flavors. Enjoy them straight from the fridge for an even richer taste!
Couverts12
Preparation 10 minutes
Preparation time:10 minutes
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Equipment

  • Baking sheet, Parchment paper or silicone baking mat, Large microwave-safe bowl, Whisk, Sifter, Measuring cups and spoons, Wire rack

Ingredients

  • ¼ cup plus 1 tablespoon 70 g nondairy butter
  • ¾ cup 144 g Sucanat
  • 2 tablespoons 30 ml almond or other nondairy milk
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt
  • 1 cup 120 g whole wheat pastry flour
  • 2 teaspoons cornstarch
  • ½ teaspoon baking powder
  • ¼ cup plus 1 tablespoon 34 g chopped pecans
  • ½ cup 88 g nondairy semisweet chocolate chips (optional)

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 microwave-safe bowl, combine the butter, Sucanat, and milk.
  • Microwave for about 1 minute, stirring occasionally, until the Sucanat starts to dissolve.
  • Stir in the vanilla extract.
  • Sift the salt, flour, cornstarch, and baking powder over the wet ingredients.
  • Stir the dry ingredients into the wet mixture until well combined.
  • Fold in the pecans and chocolate chips, if using.
  • Divide the dough into 12 equal portions, using about 1 heaping tablespoon of dough per portion.
  • Place on the prepared baking sheet, leaving 1 inch (2.
  • 5 cm) of space between them as they will spread.
  • Flatten slightly with the palm of your hand.
  • Bake for 10 minutes, or until the cookies are set.
  • Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
For an extra indulgent treat, serve these cookies with a scoop of dairy-free vanilla ice cream or alongside a cup of spiced chai.
Wine Advice:
Pair these cookies with a Tawny Port or a rich Bourbon Barrel-Aged Chardonnay to complement the butterscotch and pecan flavors.

Nutrition values

Calories: 170 kcal | koolhydraten: 22 g | Eiwitten: 2 g | Vet: 9 g | Suiker: 14 g
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Course; Coockies / Biscuit / Dessert
Cuisine; American
Diets; Vegetarian

Crisp and Chewy Pumpkin Cookies

Crisp and Chewy Pumpkin Cookies

These pumpkin cookies have the perfect balance of crisp edges and chewy centers—ideal for those who prefer a firmer texture in their fall treats.
Couverts12
Preparation 15 minutes
Preparation time:17 minutes
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Equipment

  • Baking sheet, Parchment paper or silicone baking mat, Large mixing bowl, Medium mixing bowl, Electric mixer, Wire rack, Refrigerator

Ingredients

  • 1 cup 120 g whole wheat pastry flour
  • 1 cup 80 g ground oats
  • 1 teaspoon ground cinnamon
  • 2 tablespoons 16 g arrowroot powder
  • ¼ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ½ cup 96 g vegetable shortening
  • 1½ cups 288 g raw sugar
  • ½ cup 122 g pumpkin purée
  • 2 teaspoons pure vanilla extract
  • ¾ to 1 cup 117 to 175 g nondairy semisweet chocolate chips, to taste

Instructions

  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl, whisk together the flour, oats, cinnamon, arrowroot powder, salt, and baking powder.
  • In a large bowl, use an electric mixer to cream together the shortening and sugar until light and fluffy.
  • Stir in the pumpkin purée and vanilla until fully combined.
  • Gradually stir the dry ingredients into the wet ingredients.
  • Fold in the chocolate chips.
  • Divide the dough into 12 equal portions, using about ¼ cup (74 g) of dough per cookie.
  • Place the dough portions onto the prepared baking sheet, flattening them slightly as they won’t spread much while baking.
  • Refrigerate for at least 2 hours (or longer) to allow flavors to blend and texture to improve.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Bake for 17 minutes, or until the edges are golden brown.
  • Avoid overbaking to prevent drying out.
  • Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Pair these cookies with a warm chai latte or spiced cider for the ultimate autumn treat. They also make a great addition to a holiday cookie platter.
Wine Advice:
A lightly spiced dessert wine, such as a Late Harvest Riesling or a Moscato, complements the warm cinnamon and pumpkin flavors beautifully.

Nutrition values

Calories: 200 kcal | koolhydraten: 30 g | Eiwitten: 2.5 g | Vet: 9 g | Suiker: 18 g
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Course; Coockies / Biscuit / Dessert
Cuisine; American
Diets; Vegetarian

Lemon Lavender Cookies

Lemon Lavender Cookies

Delicate lavender and bright lemon flavors combine in these buttery, floral cookies—perfect for a light and elegant treat.
Couverts20
Preparation 15 minutes
Preparation time:14 minutes
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Equipment

  • Baking sheets, Parchment paper or silicone baking mat, Large mixing bowl, Medium mixing bowl, Electric mixer, Wire rack

Ingredients

  • ½ cup 112 g nondairy butter
  • ¾ cup 144 g raw sugar
  • 2 teaspoons pure lemon extract
  • 1 teaspoon pure vanilla extract
  • 1½ cups 188 g all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons cornstarch
  • ¼ teaspoon fine sea salt
  • 2 scant tablespoons 2 g culinary dried lavender
  • 2 scant tablespoons 30 ml coconut milk or other nondairy milk

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line two baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
  • Stir in the lemon and vanilla extracts.
  • In a medium bowl, sift together the flour, baking soda, baking powder, cornstarch, and salt.
  • Stir in the dried lavender.
  • Gradually stir the dry ingredients into the wet ingredients.
  • Add the milk as needed to ensure the dough is not too dry or too wet.
  • Divide the dough into 20 equal portions, using about 1 heaping tablespoon (24 g) of dough per cookie.
  • Place the dough portions onto the prepared baking sheets, flattening them slightly as they won’t spread much during baking.
  • Bake for 12–14 minutes, until the edges are golden brown.
  • For chewier cookies, bake for 12 minutes.
  • Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
These cookies pair beautifully with a cup of Earl Grey or chamomile tea. Serve them on a tiered tray for an elegant afternoon tea experience.
Wine Advice:
Enjoy with a crisp Sauvignon Blanc or a lightly sparkling Prosecco to enhance the floral and citrus notes.

Nutrition values

Calories: 120 kcal | koolhydraten: 17 g | Eiwitten: 1.5 g | Vet: 5 g | Suiker: 8 g
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Course; Coockies / Biscuit / Dessert
Cuisine; French
Diets; Vegetarian

Tahini Orange Cookies

Tahini Orange Cookies

The refreshing citrus flavor of orange zest pairs beautifully with the rich, nutty taste of tahini in these chewy, chocolate-studded cookies.
Couverts20
Preparation 15 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheets, Parchment paper or silicone baking mat, Large mixing bowl, Medium mixing bowl, Whisk, Wire rack

Ingredients

  • 1 cup 256 g tahini
  • 2 teaspoons pure vanilla extract
  • ½ cup 120 ml pure maple syrup or (168 g) agave nectar
  • ¼ cup 48 g raw sugar
  • Zest of 1 large orange or lemon about 2 heaping teaspoons
  • ½ cup 40 g ground oats
  • ½ cup 80 g brown rice flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup 88 g nondairy semisweet chocolate chips

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • If using agave nectar, preheat to 325°F (170°C, or gas mark 3).
  • Line two baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, whisk together the tahini, vanilla, maple syrup (or agave), sugar, and zest until smooth.
  • In a medium bowl, whisk together the ground oats, brown rice flour, baking soda, baking powder, salt, and chocolate chips.
  • Stir the dry ingredients into the wet ingredients until fully incorporated.
  • Divide the dough into 20 equal portions, using about 2 tablespoons (34 g) of dough per cookie.
  • Place on the prepared baking sheets, flattening them slightly, as they won’t spread much during baking.
  • Leave about 1 inch (2.
  • 5 cm) between cookies.
  • Bake for 10 minutes, or until the edges are golden brown.
  • Allow the cookies to sit on the baking sheet for a couple of minutes until firm, then transfer to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Enjoy these cookies with a warm cup of herbal tea or a refreshing glass of almond milk. They also pair wonderfully with fresh citrus fruits.
Wine Advice:
Pair with a lightly sweet Riesling or a citrusy Sauvignon Blanc to complement the bright orange flavors.

Nutrition values

Calories: 160 kcal | koolhydraten: 16 g | Eiwitten: 3 g | Vet: 10 g | Suiker: 8 g
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Course; Coockies / Biscuit / Dessert
Cuisine; Middle East
Diets; Dairy-Free / Vegan

Brownie Bite Cookies

Brownie Bite Cookies

A delicious fusion of brownies and cookies! These indulgent, chocolatey Brownie Bite Cookies are packed with chewy brownie chunks, making them a must-try for dessert lovers.
Couverts12
Preparation 20 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, Parchment paper or silicone baking mat, 8-inch (20 cm) square baking pan, Large mixing bowls, Electric mixer, Wire rack, Spatula

Ingredients

For the brownies:

  • Nonstick cooking spray
  • ¼ cup 75 g nondairy butter
  • ½ cup plus 2 tablespoons 120 g Sucanat
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons 30 g vanilla soy or other nondairy yogurt
  • ¾ cup 90 g light spelt flour or (94 g) all-purpose flour
  • ¼ cup 20 g unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt

For the cookies:

  • 1 cup plus 2 tablespoons 216 g raw sugar
  • ¾ cup 180 ml walnut, peanut, or canola oil
  • 2 tablespoons 30 ml pure vanilla extract
  • ½ teaspoon fine sea salt
  • ¼ cup plus 2 tablespoons 90 ml plain soy or other nondairy milk
  • 3 cups 360 g whole wheat pastry flour
  • 1½ teaspoons baking powder

Instructions

  • Make the brownies: Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
  • In a large bowl, use an electric mixer to cream the butter and Sucanat until light and fluffy.
  • Stir in the vanilla and yogurt.
  • Sift the flour, cocoa, baking powder, baking soda, and salt over the wet ingredients.
  • Stir until well combined.
  • Pour the batter into the prepared pan and smooth with a spatula.
  • Bake for 10 minutes, until the edges begin to pull away from the pan.
  • Cool completely in the pan on a wire rack, then chill before slicing into medium to large chunks.
  • Set aside.
  • Make the cookies: 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, whisk together the sugar, oil, vanilla, salt, and milk until combined.
  • Sift the flour and baking powder over the wet ingredients.
  • Stir until well incorporated.
  • Fold in the reserved brownie chunks, using your hands if needed to gently mix them in.
  • Divide the dough into 12 equal portions (about ¼ cup or 98 g each).
  • Flatten onto the prepared baking sheet, leaving 1 inch (2.
  • 5 cm) between cookies.
  • Bake for 16 minutes, or until the edges are golden brown.
  • Cool for a few minutes before transferring to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Enjoy these cookies warm with a scoop of vanilla dairy-free ice cream or a drizzle of melted chocolate for an extra indulgent treat.
Wine Advice:
Pair with a rich, full-bodied red wine like Zinfandel or a sweet dessert wine such as Ruby Port to complement the deep chocolate flavors.

Nutrition values

Calories: 320 kcal | koolhydraten: 42 g | Eiwitten: 4 g | Vet: 16 g | Suiker: 20 g
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Course; Chocolate / Coockies / Biscuit / Dessert
Cuisine; International / Global
Diets; Lactose Free / Vegan

Peanut Brittle Cookies

Peanut Brittle Cookies

For peanut lovers, these Peanut Brittle Cookies are the perfect treat! A delicious combination of sweet and nutty flavors, with a slight whiskey kick for an unforgettable taste.
Couverts16
Preparation 15 minutes
Preparation time:15 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheets, Parchment paper or silicone baking mats, Saucepan, Large bowl, Wire rack

Ingredients

  • 1 cup 112 g dry-roasted peanuts
  • 2 tablespoons 28 g nondairy butter
  • 2 tablespoons 30 ml water
  • 1 cup plus ¼ cup 176 g Sucanat, divided
  • ¼ teaspoon fine sea salt
  • ½ cup 128 g creamy or crunchy natural peanut butter
  • ¼ cup 60 ml whiskey
  • 2 tablespoons 30 ml plain soy or other nondairy milk
  • 2 teaspoons pure vanilla extract
  • 1 cup 120 g light spelt flour
  • ½ cup 39 g quick-cooking oats, finely ground
  • 1 teaspoon baking powder

Instructions

  • Line two baking sheets with parchment paper or silicone baking mats.
  • In a small saucepan, combine the peanuts, butter, water, and ¼ cup (48 g) of Sucanat.
  • Heat over medium-high heat, bringing to a low boil.
  • Cook for about 4 minutes, stirring constantly, until the peanuts color and the liquid reduces.
  • Remove from heat and cool for a few minutes.
  • Transfer the mixture to a large bowl and break apart any hardened pieces.
  • Add the remaining 1 cup (128 g) Sucanat, salt, peanut butter, whiskey, milk, and vanilla.
  • Stir until emulsified.
  • Stir in the flour, ground oats, and baking powder.
  • Divide the dough into 16 portions, about 2 tablespoons (42 g) each.
  • Place the dough portions on the baking sheets, flattening each cookie to your desired thickness.
  • The cookies won’t spread during baking.
  • Refrigerate the dough for 1 hour.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Bake the cookies for 15 minutes, or until the edges are golden brown.
  • Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Enjoy these Peanut Brittle Cookies with a glass of iced tea or your favorite coffee for a crunchy, sweet snack. They’re also perfect for holiday gifting!
Wine Advice:
A nutty dessert wine like a Tawny Port or a rich, smooth Chardonnay would be an excellent match for these cookies, enhancing their peanut and whiskey flavors.

Nutrition values

Calories: 180 kcal | koolhydraten: 20 g | Eiwitten: 4 g | Vet: 10 g | Suiker: 8 g
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Course; Coockies / Biscuit / Dessert
Cuisine; International / Global
Diets; Gluten-Free / Lactose Free / Nut Free / Vegan

Chewy Ginger Cookies

Chewy Ginger Cookies

These Chewy Ginger Cookies are irresistibly soft and full of warm spices, made with whole wheat flour for a fiber boost. Perfect for satisfying cravings with a touch of sweetness!
Couverts12
Preparation 10 minutes
Preparation time:8 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, Microwave-safe bowl, Parchment paper or silicone baking mat, Sifter

Ingredients

  • ¼ cup 56 g nondairy butter
  • ½ cup 96 g Sucanat
  • 3 tablespoons 66 g blackstrap or regular molasses
  • 2 tablespoons 30 ml almond or other nondairy milk
  • ¼ teaspoon fine sea salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 cup 120 g whole wheat pastry flour
  • 2 teaspoons cornstarch
  • ½ teaspoon baking soda

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 microwave-safe bowl, combine the butter, Sucanat, molasses, milk, salt, ginger, and cinnamon.
  • Microwave for 1 minute, stirring well at the end, until the Sucanat starts to dissolve.
  • Sift the flour, cornstarch, and baking soda over the wet ingredients.
  • Stir until combined.
  • Divide the dough into 12 equal portions, using about 2 tablespoons (31 g) of dough per cookie.
  • Place the portions on the prepared baking sheet and slightly flatten them using the fleshy part of your hand.
  • Bake for 8 minutes, or until the cookies are set.
  • Allow the cookies to cool by sliding the parchment paper off the baking sheet onto the counter.

Notes & Wine Advice

Serving Tip:
These cookies are perfect with a hot cup of chai or herbal tea, especially during the colder months. Store in an airtight container for up to a week.
Wine Advice:
A glass of sweet white wine, such as a Riesling or Muscat, will complement the spiced flavors of these ginger cookies, balancing the sweetness and warmth.

Nutrition values

Calories: 150 kcal | koolhydraten: 22 g | Eiwitten: 2 g | Vet: 7 g | Suiker: 10 g
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Course; Coockies / Biscuit / Dessert
Cuisine; International / Global
Diets; Gluten-Free / Lactose Free / Nut Free / Vegan

TB & J Shortbread

TB & J Shortbread

This TB & J Shortbread gives a delightful twist to the classic peanut butter and jelly, featuring tahini for a unique, calcium-rich flavor. Perfect for a sweet treat any time of the year!
Couverts12
Preparation 15 minutes
Preparation time:40 minutes
Deel op Facebook Print Recipe

Equipment

  • Electric mixer, Baking pan (8-inch / 20 cm square), Spatula, Wire rack

Ingredients

  • 3 tablespoons 42 g nondairy butter
  • ½ cup 96 g raw sugar
  • ½ cup 80 g brown rice flour
  • 1 cup 120 g light spelt flour
  • 1 teaspoon pure lemon or other extract optional
  • 2½ tablespoons 38 ml soy or other nondairy milk
  • ½ cup 160 g jam of choice
  • 1 cup 85 g tahini
  • Nonstick cooking spray

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Coat an 8-inch (20 cm) square baking pan with nonstick cooking spray.
  • In a large-size bowl, use an electric mixer to cream together the tahini, butter, and sugar.
  • Stir in the flours and extract, if using, until a crumbly meal is obtained.
  • Set aside ½ cup (about 75 g) of the resulting crumbs.
  • Stir in the milk until combined.
  • The dough should stick together when pinched but remain crumbly.
  • Sprinkle the dough evenly in the prepared pan and press it down firmly.
  • Spread the jam evenly over the dough using a spatula.
  • Sprinkle the reserved crumbs on top and gently press them down.
  • Bake for 40 minutes, until the edges are golden brown and the crumbs are browning.
  • Let cool on a wire rack, still in the pan, before slicing and serving.

Notes & Wine Advice

Serving Tip:
Serve these TB & J Shortbread squares with a cup of chamomile or green tea for a relaxing afternoon snack. For a twist, try pairing them with a scoop of coconut milk ice cream for a dairy-free dessert experience.
Wine Advice:
A light, slightly sweet white wine, such as a Moscato or Riesling, would pair well with the nutty and sweet flavors of the tahini and jam, enhancing the dessert without overpowering it.

Nutrition values

Calories: 230 kcal | koolhydraten: 25 g | Eiwitten: 5 g | Vet: 12 g | Suiker: 12 g
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Course; Coockies / Biscuit / Dessert
Cuisine; International / Global
Diets; Gluten-Free / Lactose Free / Nut Free / Vegan

Trail Mix Cookies

Trail Mix Cookies

These trail mix cookies combine nuts, seeds, dried cherries, and chocolate chips for a wholesome, sweet treat that’s perfect for any occasion.
Couverts12
Preparation 10 minutes
Preparation time:11 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet
  • electric mixer
  • Large-size bowl
  • Parchment paper or silicone baking mat
  • Small-size bowl
  • Wire rack

Ingredients

  • 56 g nondairy butter
  • 96 g raw sugar
  • 1 teaspoon pure vanilla extract
  • 30 ml soy or other nondairy milk
  • 120 g whole wheat pastry flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 60 g granola of choice
  • 32 g roasted sunflower seeds
  • 40 g dried tart cherries
  • 44 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-size bowl, cream together the nondairy butter and raw sugar using an electric mixer until light and fluffy.
  • Mix in the vanilla extract and soy milk.
  • Add the flour, baking powder, baking soda, salt, granola, sunflower seeds, dried cherries, and chocolate chips.
  • Stir until well combined.
  • Divide the dough into 12 equal portions (about 2 tablespoons or 40 g each) and place them on the prepared baking sheet.
  • Flatten each cookie with your hands, leaving 1 inch (2.
  • 5 cm) between the cookies.
  • Bake for 11 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:
These cookies are perfect for a picnic or a healthy snack on the go.
Wine Advice:
Pair with a light, fruity white wine like a Sauvignon Blanc to complement the sweetness of the chocolate and cherries.

Nutrition values

Calories: 200 kcal | koolhydraten: 26 g | Eiwitten: 4 g | Vet: 10 g | Suiker: 10 g
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Course; Chocolate / Coockies / Biscuit / Snack
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian