I love oatmeal raisin cookies. There, I said it! I have heard claims of people getting angry about thinking they were biting into a chocolate chip cookie only to be shocked and appalled to find out it was oatmeal raisin all along. I’m over it. These cookies are delicious and you should all bake them asap. I do a few things in this recipe that take a bit of extra time, but I think they are really worth the effort. I start by measuring out the raisins and then I cover them with boiling water while I prepare the rest of the cookie dough. This allows the raisins to re hydrate and plump up giving you really juicy raisins, not chewy dried out ones. The other trick I’ve picked up over the years involves the oats. After measuring the oats, I pulse them a bit in the food processor to sightly break them down. I don’t turn them into a fine powder, I still want the cookies to have some texture. Here’s my dairy free oatmeal raisin cookies to feed a crowd! They don’t take long, no need to chill the cookie dough and they freeze well!
Line baking sheets with parchment paper and set aside.
Measure out the raisins into a small heatproof bowl. Cover the raisins with boiling water and set aside.
Measure out the oats and pulse them in a food processor a few times until they are chopped up but not too fine and powdery.
In a medium sized bowl combine the dry ingredients (oats, flour, cinnamon, baking powder, baking soda, and salt).
In the bowl of a stand mixer fitted with the paddle attachment, combine the oil and the sugar and mix to combine.
Add in the eggs and vanilla and mix until combined.
Stir in most of the oat mixture and mix to combine.
Strain the raisins well and discard the water.
Mix the raisins with the remaining oat mixture and stir to coat the raisins well.
Fold or gently stir the oat coated raisins into the rest of the cookie dough trying not to break the raisins up.
Scoop dough using a medium sized cookie scoop (1½ Tbs.) onto prepared cookie sheet. These cookies do spread a bit in the oven so leave space between each one. Bake for about 12 minutes until the edges are just lightly toasted brown.
This recipe was circulating around the internet ages ago, I’m not even sure if it involved peanut butter or almond butter originally. Either way this cookie recipe is so easy. My only complaint is the price of almond butter can be quite steep. This is a one bowl, quick recipe, gluten free, and perfect for Passover! I recommend sprinkling some sea salt on top for the sweet and salty moment. I recommend using mini chocolate chips for these cookies because it makes it easier, but you can use regular sized chocolate chips, you may just need to help each cookie stick together by forming the cookies by hand.
I can’t take credit for this recipe, I didn’t develop it, but I did discover its awesomeness and want to share it with the world. This recipe comes from the back of a bag of almond flour sold at Trader Joes. The honest truth is that I don’t even buy their almond flour-I get mine at Costco, and I love it. I make these cookies on Passover for a friend and her family who can’t eat gluten and honestly, these are as delicious as a regular chocolate chip cookie. I usually need to hide them from my family so they won’t get eaten! These cookies freeze really well are gluten free, and perfect for Passover!
I must have developed this recipe about 2 years ago, so I figured it was about time I log back in here to my trusty old blog and share it here. I know you have heard me complain about baking for Passover before, but that is a thing of the past! I have so many amazing Passover dessert recipes at this point that I named myself the queen of Passover baking.
Anyway…here’s what happened with this recipe, and it’s what usually happens when I’m developing a new recipe. I saw a bunch of chocolate crinkle recipes floating around for Passover and I wanted to try one. I got bored of my flourless double chocolate nut cookies and decided to try something new. Needless to say, the very popular recipe I tried was basically a fail. So I figured I should try to come up with my own. If you remember a few years ago I added vanilla pudding mix to chocolate chip cookies and I came up with the best Passover chocolate chip cookies of all time! So I wondered if I could use powdered chocolate pudding mix to make this recipe work. And it did. I did it. We did it. Guys, I present you with flourless, gluten free, Passover, gooey, decadent, chocolate crinkle cookies. And they freeze well. And you don’t need a mixer to make them. And the dough freezes well in case you need fresh cookies at a moments notice. Enjoy!
I’m back with a new recipe! I’ve barely been baking these last few months, and while I’m always coming up with recipes I want to share here, life has just been getting in the way. I’ve been blogging on and off for over 7 years now! At times I find myself posting weekly, while other times I take longer breaks. I started this journey to share my baking journey with family and friends without a plan of where I wanted it to take me. I still don’t have a clear idea, I do know that I love creating delicious dessert recipes to share and that is what I hope to focus on for a bit. I’ve been pretty unmotivated in the baking department lately, but sharing this (my thoughts and my recipe) feels really good. I hope you like this dairy free, easy, quick, delicious recipe for oatmeal raisin cookie sticks. It’s a great alternative for those who don’t love chocolate or simply need a break. Is that even a thing? These cookie sticks are sweet, crispy and chewy. Plus, they freeze great! The key to these or any recipe that calls for raisins, is to soak them in boiling water before mixing them into the dough. The hot water plumps the raisins right up and keeps them moist inside the cookie sticks. Just make sure to strain the water out of the raisins before using them.
I’m obsessed with this dessert lately. It’s so easy and so good! This dessert is basically a chocolate chip cookie stick, but I added cocoa to the dough and used white chocolate chips in place of semi-sweet. These sticks are soft and chewy on the inside and crispy outside. Once you mix up the dairy free dough, divide in half and shape each half into a long strip and bake. After 5 minutes of cooling, slice the cookies into 12 pieces and allow to cool completely. I know I mention using a stand mixer, but these can also be made by hand. Just mix everything in a large bowl. There is nothing better than a quick and easy dessert to throw together at the last minute! These cookie sticks also freeze very well!
When a recipe for chocolate sugar cookies from Handmade Charlotte showed up on my Instagram feed, I knew I had to try it. I’ve been craving a chocolate sugar cookie for as long as I could remember and this cookie looked perfect.. But if you have been here before you know I specialize in dairy free desserts so I had to adapt the recipe to fit my needs. I also added a pinch of cinnamon for a bit more of a complex flavor. You won’t really taste it but it gives a nice background flavor that pairs nicely with the chocolate.
These cookies are chocolate heaven. They are intense but also sweet. The sugar coating adds a really nice crunchy coating while the inside is chewy and tender. To get the cookies this really deep almost black color I used Hershey’s Special Dark cocoa. It’s a combination of regular cocoa powder and dutch process cocoa powder and I’m kind of obsessed with it lately. I find it in my local supermarket but I’ll include an affiliate link in case you can’t find it locally: Hershey’s Special Dark Cocoa, 8-Ounce Container (Pack of 2). You can probably use regular cocoa powder but your cookies will look a lot lighter in color. They also freeze well! Here is my dairy-free recipe adapted from Handmade Charlotte.
Summer is winding down and Fall is in the air! It’s time for cozy sweaters, boots, and apple recipes! I love apple picking this time of year, and I always pick way too many. Here’s one great way to incorporate apples into a delicious dessert. This is also a great alternative to oatmeal raisin cookies. They are sweet and full of cinnamon for that delicious Fall flavor.
These cookies are sweet and full of cinnamon to satisfy your Fall flavor cravings. My recipe is simple and dairy free! I shared it with my friend Melinda of Kitchen Tested fame. You can find my Apple Cinnamon Oatmeal Cookie recipe there!
This year I wanted to come up with a simple flavor, nothing too crazy and I thought that cinnamon sugar aka snickerdoodle hamantaschen would be perfect! I had never heard of this take on the classic so what do I do first? I google it and…it’s not original! Town and Cooking shared a recipe just last year. Instead of getting completely bummed out, I used the recipe posted as an inspiration.
The dough I used is a soft sugar cookie recipe. I made this dough 4 or 5 different times until I got it just right. I wanted the texture to be crisp on the outside and a bit softer in the center to mimic a snickerdoodle. But it wasn’t that simple because I also needed them to keep this perfect triangle shape without puffing too much. Phew, glad it worked out! I adapted the filling recipe from Town and Cooking, and I think I made it even better! Some of their filling seemed to be leaking out, but I had no issues like that. After forming the hamantaschen, I dipped them in cinnamon sugar before baking to a light golden brown. Don’t overbake these or they won’t be soft and tender!!
Enjoy my simple, dairy-free, printable recipe below.
Having trouble forming your hamantaschen just right? Check out my picture tutorial here and my YouTube video below the recipe.
I’m pretty obsessed with this cookie style right now. I’m so obsessed that I’m posting them twice in a row!! They are basically my signature slice and bake cookie as far as I’m concerned. I first came up with the idea when I was trying to think of a rainbow dessert that wasn’t full of tons of food coloring. I’m in no way against food coloring, but sometimes you feel the need to lighten it up! So I came up with these rainbow swirl slice and bake cookies. After coming up with those I realized that these cookies would be perfect for so many occasions and holidays! I made them for Super Bowl 50 and swirled the team colors inside while wrapping the edges in matching sugar crystals. And only a week later I’m back with a Valentine’s Day version. These cookies are simple to put together but to make the process super clear, I made a video tutorial to help! So grab my recipe, and follow my pictorial or my video below.