To say we love cookies in all shapes and sizes is an understatement. From simple ginger snaps to decadent red velvet treats, we will take (read: eat) it all. Sometimes, it can be nice to hit pause on your tried and true favorites and explore a few alternative cookie options. Whether you’re trying to avoid certain ingredients during this holiday season, or are just looking to test out a new take, you might just find that you like these delicious cookies more than your go-to choco chips.
Featuring just a dash of maple syrup for a hint of sweetness, these heavenly, tender cookies are perfect if you’re trying to watch your white sugar intake.
1/3 cup peanut butter
2 bananas (overripe is fine)
1 teaspoon vanilla
2 tablespoon soy milk
2 tablespoon maple syrup
2 1/2 cups quick cooking oatmeal (or rolled)
1/4 cup flour
In a large bowl, mash bananas with a fork until smooth. Add peanut butter, soy milk, vanilla and maple syrup and mix well. Add remaining ingredients and stir until well combined. Drop spoonfuls of dough onto an un-greased cookie sheet and bake 13–16 minutes at 350 degrees, or until done.
Ginger + chocolate = the perfectly spicy-sweet treat. And, this recipe cuts out the wheat flour! Promise you won’t miss it.
1-1/2 cups almonds
1/2 cup unsalted butter at room temperature
1 cup arrowroot powder
1/2 cup organic sugar cane
1/4 cup molasses
1 teaspoon baking soda
2 tablespoons cocoa powder
2 teaspoons fresh ginger, grated
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Preheat oven to 300F.
Use a food processor to pulse almonds until finely ground. Combine with arrowroot, soda, cocoa, and spices. Set aside. Cream butter and Rapadura. Add molasses, then add dry ingredients.
Form about 1 tablespoon of dough into a ball and place on a greased (or lined with parchment paper) cookie sheet. Repeat with all dough. Bake for about 20 minutes. After 5 minutes, gently flatten the balls into rounds using your finger or pressing down lightly with a fork.
Remove to cooling racks and let cool completely before storing in the refrigerator.
Trying out the vegan thing? You won’t miss the butter with this recipe. Subbing coconut oil works wonders for a melty cookie. Bonus: you only need one bowl.
1/2 cup natural smooth almond butter
1/4 cup plus 3 tablespoons pure maple syrup
3 tablespoons virgin coconut oil, softened but not hot
1/2 teaspoon pure vanilla extract
1/2 cup rolled oats
1/4 cup plus 2 tablespoons oat flour
1/4 cup arrowroot flour/starch
1/4 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon pink Himalayan salt
55% non-dairy dark chocolate (about 1 1/2 bars)
Preheat the oven to 350°F and line a very large (approx. 21 by 15 inch) baking sheet with parchment paper.
In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) until completely smooth. Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, baking soda, and salt) into the wet mixture, one by one, until thoroughly combined.
Chop the chocolate into small chunks. Set aside 3 tablespoons, and stir the rest of the chocolate into the batter until combined. Using a large retractable cookie scoop, scoop mounds of dough (about 2 1/2 tablespoons of dough per cookie). Add each onto the baking sheet, about 3 inches apart, as they’ll spread a lot while baking. Press the remaining 3 tablespoons of chocolate onto the tops of the cookie dough mounds, evenly distributed.
Bake for 8 to 10 minutes, until the cookies are spread out. If you prefer a crispy cookie, bake for about 12 minutes.Cool the cookies directly on the baking sheet for about 5 to 6 minutes. The cookies will be super delicate until they are cooled. Using a spatula, gently transfer each cookie directly onto a cooling rack for another 10 minutes, where they’ll firm up even more. Serve and enjoy! Allow the cookies to cool completely before storing.
Chewy, sweet, and packed with cinnamon, these cookies take basically no time to make. Replacing regular flour with the almond variety and creamy almond butter instead of using dairy, this recipe is a no dairy version of your typical holiday snickerdoodle.
2 1/2 cups almond flour
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon sea salt
1/2 cup raw creamy almond butter
3/4 cup pure maple syrup
1 teaspoon pure vanilla extract
Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
In a medium-size mixing bowl, whisk together the almond flour, baking soda, cinnamon and salt. In a small mixing bowl, whisk together the almond butter, maple syrup and vanilla extract. Pour the wet ingredients into the dry while stirring. Stir well to thoroughly combine. The dough will be sticky, but this is what you want.
Using your hands, roll the dough, about 1 tbsp at a time, into a ball and place on the parchment lined baking sheet. Dampen your hands slightly to make the dough easier to work with. Continue until all the dough has been used. Be sure to space the balls of dough out on the baking sheet with a few inches in between because they will spread out into perfectly round cookies.
Bake for 8-10 minutes, until they are starting to firm up on the outside. Let cool on the baking sheet for a few minutes before transferring the cookies too a wire rack to continue cooling completely.
These decadent cookies have a secret: they have no added gluten. Make these for all those friends who can never join in on enjoying baked goods, but make extra, because you’ll want a few for yourself, too.
3 cups powdered sugar measured and then sifted
2/3 cup cocoa, measured and then sifted
2 teaspoon corn starch pinch salt
4 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon plain white vinegar
1 cup chocolate chips
Both powdered sugar, salt and cocoa are prone to clumping so it is important to sift them through a sieve before using them in this recipe.
Sift together the icing sugar, cocoa and corn starch. Mix in the egg whites until smooth. Blend in the vanilla extract and vinegar until smooth, then fold in the chocolate chips.
Preheat oven to 350 degrees. Line a couple of cookie sheets with parchment paper or silicone liners.
Spoon the cookie batter by rounded teaspoons onto the prepared cookies sheets, about 2 to 3 inches apart. These spread quite a bit so give them plenty of room. Bake for approximately 15 minutes until the cookies have a crackled appearance at the edges and might still look slightly shiny at the center. These cookies will be very hot and soft when they come out of the oven, so be sure to let them cool completely on the pan for about 15–20 minutes before transferring them to a wire rack to cool completely.
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