Recipes

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
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, Electric mixer, Medium-size bowl, Parchment paper, 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, 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
Deel op Facebook Print Recipe

Equipment

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

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 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
Deel op Facebook Print Recipe

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

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
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:

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

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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

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
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, Parchment paper or silicone baking mat, Large microwave-safe bowl, Whisk, Sifter, Measuring cups and spoons, 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 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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

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
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:

For the cookies:

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