The Best Chocolate Dessert Recipes

If you’re a chocolate lover, get ready to fall in love with the best chocolate dessert recipes you’ve ever had.

I love chocolate! Dark chocolate, milk chocolate, white chocolate, if it has chocolate in it, you can find me snacking on it (in moderation of course)! Recipes with chocolate are seriously endless, from chocolate fudge to decadent chocolate lava cakes to truffles and fudgy brownies, I could go on and on. We have been obsessed with my homemade hot chocolate recipe this winter, it is the perfect drink to sip on during these cold winter nights (it’s even delicious spiked too). Anyway, I have compiled some of my very best chocolate recipes that are absolutely delicious, the perfect treat for any birthday or Valentine’s day and are sure to be a hit!

Ingredients to have on hand for decadent chocolate desserts

If you love making rich and indulgent chocolate desserts, here are some essential ingredients to keep stocked in your kitchen:

Flour: All purpose flour is my go-to flour in most of my chocolately recipes.

Bittersweet chocolate vs semi-sweet chocolate: Bittersweet and semi-sweet chocolate are both types of dark chocolate, but they differ in cocoa content and sweetness. Bittersweet chocolate has a richer and more intense chocolate flavor with some bitterness. Semi-sweet chocolate has a sweeter taste, is balanced between sweet and chocolately.

Cocoa powder: When it comes to cocoa powder, I recommend using dutch-processed and natural. You don’t want any additives here. We also always have chocolate chips in the pantry (they can be used for a variety of recipes.

Sweeteners: Sweeteners: I typically use granulated or brown sugar in most of my recipes. They add classic sweetness and moisture.

Brown Butter Slice & Bake Chocolate Chip Cookies on a white plate with milk in the background

Slice & Bake Brown Butter Chocolate Chip Cookie Recipe

This Slice & Bake Brown Butter Chocolate Chip Cookie Recipe has the convenience store-bought cookie dough and the homemade flavor of brown butter chocolate chip cookies. Sprinkle with a some flaky sea salt for the perfect balance!

Chocolate Covered Strawberry Tart

Fresh strawberries with hints of orange and vanilla fill a flakey tart crust and everything is covered in a chocolate drizzle.

a slice of chocolate cheesecake on a white plate with a bite out of it

Easiest Chocolate Cheesecake With 2 Ingredient Chocolate Ganache

This is the easiest, crack-free chocolate cheesecake recipe. It’s simple, rich, decadent and you’ll fall in love with the 2 ingredient chocolate ganache topping.

Chocolate Chip Cookie Pie

Nothing can beat a giant, gooey chocolate chip cookie IN a pie. Perfect cookie dough gets baked in a flakey pie crust for the dessert of your dreams. Top with some vanilla ice cream for the perfect bite!

chocolate cheesecake bites on a stand with shaved chocolate

Death By Chocolate Cheesecake Bites

These Chocolate Cheesecake Bites are a chocolate lover’s dream. Chocolate crust, chocolate cheesecake, chocolate drizzle, and chocolate shavings.

Chocolate Chip Cheesecake Bars

Perfect, classic cheesecake gets studded with chocolate chips and baked in bar form for easy serving and eating with these Chocolate Chip Cheesecake Bars.

Best Ever Chocolate Silk Cream Pie

My Best Ever Chocolate Silk Cream Pie is decadent, rich and chocolatey. The filling is made with coconut milk, and the whipped cream topping offers the perfect texture in each bite.

Chocolate Peanut Butter Cup Ice Cream Pie

A thick brownie crust is shaped in a springform pan and is filled with decadent peanut butter cup ice cream. An ice cream cake pie mashup!

The Best Shortbread Cookies with Cranberry Orange & Chocolate

If you want to make the best shortbread cookies ever, try this easy, slice & bake recipe with cranberries, orange and chocolate.

Three baked Shortbread Cookies with Orange & Cranberry on a white plate with milk and cooling rack in background

Shortbread cookies are a classic and beloved treat that never goes out of style. They are rich, buttery, and melt-in-your-mouth delicious. But what if you could take this delightful cookie to the next level? Enter: The Best Shortbread Cookies with Cranberry Orange & Chocolate. My daughter came up with the winning combo of three of her favorite things – oranges, cranberries and…chocolate!

These cookies elevate the traditional shortbread recipe by adding the vibrant flavors of cranberry and orange, along with the decadence of chocolate. The tartness of the cranberries and the citrusy brightness of the orange perfectly complement the buttery sweetness of the shortbread, creating a tantalizing flavor combination. They’re fantastic any time of year but the are QUITE festive for Christmas and are amazing made alongside my Triple Chocolate Peppermint Cookies, Peanut Butter Cookies and Mexican Wedding Cookies.

A Few Reasons To Try The Best Shortbread Cookies…EVER

With every bite, you’ll experience a burst of tangy cranberry, a subtle hint of orange zest, and the indulgence of smooth, rich chocolate. The delicate texture of the shortbread crumbles in your mouth, leaving you craving for more.

Not only do these cookies taste incredible, but they also look stunning. The bright red cranberries and the vibrant orange zest add a pop of color to the pale golden shortbread base. And when you drizzle melted chocolate over the top, they become even more visually appealing. And seriously, the little crunch you get from the flakey sea salt is SUBLIME.

Whether you want to impress your friends and family with a delightful homemade treat for Christmas or simply satisfy your own sweet tooth, The Best Shortbread Cookies with Cranberry Orange & Chocolate are the perfect choice. They make a great accompaniment to a cup of tea or coffee, or a delightful addition to any holiday dessert platter.

So why settle for ordinary shortbread when you can indulge in these extraordinary cookies? Try The Best Shortbread Cookies with Cranberry Orange & Chocolate recipe today and prepare to be amazed by the explosion of flavors and the sheer deliciousness of this delightful treat.

INGREDIENTS & KITCHEN TOOLS | STAND MIXER, BOWL, SALTED BUTTER, BAKING PAN

Here is what you will need to whip up these amazing shortbread cookies:

Salted butter, softened (at room temperature)
Powdered sugar
Vanilla extract
Almond extract
Orange zest
All purpose flour
Dried cranberries
Semi-sweet chocolate chips
Optional (but amazing) – Flakey sea salt, you could also indulge some chopped nuts for a little additional crunch.

Some helpful tools to help you whip up these cookies are a stand mixer (a hand mixer will also work), a spatula or spoon, plastic wrap, good baking sheets, cookie racks for cooling and an oven.

Ingredients for hortbread Cookies with Orange & Cranberry on baking sheet

STEP BY STEP

Step 1: Add your butter and sugar into the bowl of a stand mixer and with the paddle attachment cream until fluffy (a hand mixer will also work).

Step 2: Add the vanilla, almond extract and orange zest into the bowl and mix until combined.

Step 3: Add the flour and mix until well incorporated, but don’t over-mix. Make sure you scrape the dough off the side of the bowl so everything combines evenly.

Step 4: Fold in the cranberries.

Step 5: Turn half of the cookie dough out onto a large sheet of cling wrap and form into a log about 1.5-2 inches in diameter. Wrap tightly with the plastic wrap. Repeat with the remaining half of the dough.

Step 6: Chill the dough in the fridge for at least 2 hours, but up to 3 days in the fridge. Alternatively, you can place the wrapped dough in freezer-safe bags and place them in the freezer for up to 3 months, and defrost overnight in the fridge.

Step 7: When you’re ready to bake, preheat the oven to 350F.

Step 8: Slice the dough into 1/2 inch thick slices and bake on a Silpat lined baking sheet for 13-16 minutes, or until the bottom of the cookies just begin to brown.

Step 9: Remove from the oven and transfer to a wire rack to cool.

Step 10: While the cookies cool, melt the chocolate in the microwave or over a double boiler.

Step 11: Once cool, dip the cookies into the chocolate (or drizzle it) and sprinkle with sea salt (or other toppings) if desired.

Shortbread Cookie Dough mixed in white bowl

Dough for Shortbread Cookies with Orange & Cranberry rolled in Saran Wrap laying on baking sheet

TIPS & TRICKS | FOR THE BEST SHORTBREAD COOKIE RECIPE

The key to making the most delicious, melt-in-your-mouth, cookies is using fresh, high-quality ingredients. Invest in high-quality butter, sugar, and flour for the best flavor and texture. Also, make sure all of your ingredients are fresh for best results.

My personal preference is to use salted butter when baking. If you are worried about the sodium content, and would prefer to use unsalted butter, that should work just fine, I would just recommend adding a pinch of salt.

Also, don’t overmix the dough. Overmixing can lead to tough cookies. Mix the dough just until the ingredients come together, then stop. Make sure you save time to chill the dough. After mixing the dough, wrap it in plastic wrap and chill it in the refrigerator for at least 2 hours, but up to 3 days. Chilling helps the dough firm up and keeps your cookies nice and tender. This also makes these great for making ahead!

Next, use a Silpat liner on your baking sheet or parchment paper. Line your baking sheets with a liner or parchment paper to prevent the cookies from sticking and to make clean-up easier. Keep a close eye on the cookies during baking to prevent them from overbaking and becoming dry. They should be lightly golden around the edges.

Finally, allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up and develop a crumbly texture.

Once the cookies are completely cooled, you can drizzle them with melted chocolate (easiest to do this with a fork or butterknife), sprinkle powdered sugar, or add other decorations to enhance their appearance and taste.

Remember, practice makes perfect, so don’t be discouraged if your first batch doesn’t turn out exactly as desired. Enjoy the process and keep experimenting to find your favorite flavor variations!

Cookies on parchment paper with dried cranberries and orange slices, one cookie with bite taken out

HOW TO SERVE

I have been serving these with my Spiked Hot Chocolate for a cozy night in, but they are also delicious snacked on as is with a cold glass of milk. These are sure to be a hit at this year’s cookie exchange or Holiday party!

A baked Shortbread Cookie with Orange & Cranberry propped next to small milk jug

OTHER SWEET HOLIDAY TREATS | COOKIE RECIPES AND MORE

These shortbread cookies are a fun twist to classic shortbread cookies. They are packed with festive flavors and and believe me, you’ll be craving these all year long! If you are looking for the more traditional shortbread cookies with regular sugar and unsalted butter, these Traditional Scottish Shortbread Cookies are classic and delicious. Another festive cookie that I love making during the holidays are these Triple Chocolate Peppermint Shortbread Cookies, made with cocoa powder, chocolate chips and crunchy peppermint candy. If you are on the hunt for a delicious gluten-free cookie option, I highly recommend my Gluten Free Derby Pie Oatmeal Cookies With Bourbon And Chocolate. They are perfectly chewy and will be a crowd pleaser!

Looking for a fun way way to get the kiddos involved, grab your cookie cutters and give these Sugar Cookies a try!

HOW TO STORE

Freezing your cookie dough long term:

Follow steps 1-5. Roll the dough into a log and wrap tightly with plastic wrap and store in a plastic bag for up to 4 months. Then, take the log out of the freezer and let it thaw for a day in the fridge when you want to bake. Bake according to directions.

Storing Baked Cookies:

Store baked cookies on the counter for about a week in an airtight container OR freeze fully baked for about a month and thaw on the counter when you’re ready to eat. I recommend adding the chocolate before consuming, if possible

Baked Shortbread Cookies with Orange & Cranberry scattered on parchment paper, one cookie with a bite out

Childs hand taking a Baked Shortbread Cookie with Orange & Cranberry off a white plate

The Best Shortbread Cookies with Cranberry Orange & Chocolate

If you want to make the best shortbread cookies ever, try this easy, slice & bake recipe with cranberries, orange and chocolate.

Author: Miss AK

Scale

Ingredients

I cup salted butter, softened
3/4 cup powdered sugar
I tsp. vanilla extract
1/4 tsp. almond extract
zest of 1 orange
2 cups all purpose flour
3/4 cup dried cranberries
1 cup semi-sweet chocolate chips

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Instructions

Cream together the butter and sugar until fluffy in a standing or with hand mixers.
Add the vanilla, almond extract and orange zest and mix until combined.
Add the flour and mix until well incorporated, but don’t over-mix.
Then, fold in the cranberries.
Turn half of the dough out onto a large sheet of cling wrap and form into a log about 1.5-2 inches in diameter. Wrap tightly with the plastic wrap. Repeat with the remaining half of the dough.
Chill the dough in the fridge for at least 2 hours, but up to 3 days in the fridge. Alternatively, you can place the wrapped dough in freezer-safe bags and place them in the freezer for up to 3 months, and defrost overnight in the fridge.
When you’re ready to bake, preheat the oven to 350F.
Slice the dough into 1/2 inch thick slices and bake on a silpat lined baking sheet for 13-16 minutes, or until the bottom of the cookies just start to brown.
Cool on a wire rack.
While the cookies cool, melt the chocolate in the microwave or over a double boiler.
Once cool, dip the cookies into the chocolate (or drizzle it) and sprinkle with sea salt (or other toppings) if desired.

Gluten-Free Mexican Wedding Cookies

Delicate and powdery Mexican Wedding Cookies (or Russian Tea Cakes) are made gluten-free and healthier with almond meal. They’re insanely delicious!

mexican wedding cookies on a plate with one being dunked into a glass of milk

Mexican wedding cookies, Russian tea cakes, snowball cookies – whatever you want to call these bad boys – they’re the bomb diggity. I think they’re one of my favorite Christmas cookies! Or maybe my favorite?

But then…there’s chocolate chip. Ah, I can’t decide.

Anyway, the Mexican Wedding Cookies. These are really a tasty treat! They’re basically a really delicate, almost shortbread tasting, cookie ball covered in powdered sugar.

They tend to crumble everywhere when you take a bite…so you can just pop the whole cookie into your mouth. BUT, if you pop the cookie in your mouth, be sure not to let anyone make you laugh, or don’t cough. Powdered sugar EVERYWHERE 🙂

sprinkling powdered sugar over mexican wedding cookies

How do you make Mexican Wedding Cookies Gluten-Free?

That’s easy. Instead of using flour, we’re going to use a blend of almond meal and brown rice flour.

Wait wait, what’s the difference between almond meal and almond flour?

Almond meal is whole almonds ground to make a coarse meal – it kind of looks like fine couscous. Here’s how to make your own almond meal. Almond meal is great for things with crunch and texture like these cookies, or in place of breadcrumbs for chicken fingers or in meatballs.

Almond flour is blanched almonds processed down until they’re very fine – you can use it in this recipe but the cookies are more dense and dry. Almond flour is the more “flour-like” so it’s great for things like pie crust and muffins!

milk being poured into a glass behind cookies dusted with powdered sugar

Now that you’ve got all of that straight, let’s get to baking!

For this recipe, all you need is one bowl and a bit of time for chilling/resting the dough. It needs about 2 hours to rest in the fridge, but you can make it the night before (or even a day or two if you cover it well) you want to bake to make things easy!

Love healthier cookies? Try my cashew chocolate chip cookie bars!

Gluten-Free Mexican Wedding Cookies

Delicate and powdery Mexican Wedding Cookies (or Russian Tea Cakes) are made gluten free and healthier with almond meal. They’re insanely delicious!

Author: Miss AK
Prep Time: 10 minutes + 2 hours cool time
Cook Time: 13 minutes
Total Time: 23 minutes + 2 hours cool time
Yield: 1 and 1/2 dozen cookies 1x
Category: Cookies
Method: Baking
Cuisine: American

Scale

Ingredients

3 Tbsp. melted coconut oil, butter or ghee
3 Tbsp. maple syrup
1 tsp. vanilla extract
1 cup almond meal (not almond flour – see notes)*
1/2 cup brown rice flour
1 pinch sea salt
about 1 cup powdered sugar

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Instructions

Begin by combining the coconut oil, maple syrup, and vanilla extract in a medium sized mixing bowl.
Then, mix in the almond meal, brown rice flour and sea salt. Mix everything together until well combined and cover the bowl.
Chill the dough in the fridge for at least two hours or overnight before baking.
When you’re ready to bake, preheat the oven to 350F.
Scoop out small, round dough balls (I use a small cookie scoop) and place them on a baking sheet lined wih parchment or a silpat. If you need to, roll the balls of dough with your hands to make them smooth, the dough will be a bit more crumbly than traditional cookie dough.
Bake the cookies for about 13 minutes until just golden brown.
While the cookies are still warm, roll each one in powdered sugar until they’re all totally covered.
Best served with cold milk!

Notes

Almond meal is whole almonds ground to make a coarse meal – it kind of looks like fine couscous. Almond flour is blanched almonds processed down until they’re very fine – you can use it in this recipe but the cookies are more dense and dry. Here’s how to make your own almond meal.

Nutrition

Serving Size: 1 cookie
Calories: 113
Sugar: 10 g
Sodium: 9 mg
Fat: 6 g
Saturated Fat: 2 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 0 mg

Triple Chocolate Peppermint Shortbread Cookies

These Triple Chocolate Peppermint Shortbread Cookies are simple to make, festive and really chocolatey. They’re the perfect Christmas cookie.

Christmas is right around the corner…and you didn’t think I’d let the season pass without sharing a cookie recipe, did you?

These bad boys are basically Christmas in cookie form. Rich, buttery & chocolatey + peppermint flavored shortbread dipped in thick chocolate & covered in crushed peppermint. And they’re simple to make ahead, the dough is super forgiving for making multiple batches…you may need to just double the recipe becuase these bad boys go fast!

These cookies use traditional butter and flour, but you should check out my free Healthy Holiday Cookie Cookbook!

To make them you just start by creaming the butter, sugar, and melted chocolate. Then go on by sifting in the dry ingredients so they stay nice and delicate. These have melted chocolate and cocoa powder in them. With the chocolate dip, they’re triple chocolate heaven.

Once the dough comes together and rests for a bit, roll it out between some plastic wrap and cut out circles.

Dip, and you’re done!

I teamed up with some of my favorite blogger pals to share some cookie + cocktails! We’ve got:

Christmas Sangria from Molly with Spices in My DNA

Cardamom Palmiers from Karlee with Olive and Artisan

smoky spiked coconut chai tea latte from Jess with plays well with butter

Merry Merry!

Triple Chocolate Peppermint Shortbread Cookies

Author: Miss AK
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: about 3 dozen 1x

Scale

Ingredients

1 + 1/2 cups softened butter ( 3 sticks)
1 cup granulated sugar
2 + 1/3 cup semisweet chocolate chips, melted and divided
2 tsp. peppermint extract
3 cups all-purpose flour
1/2 cup cocoa powder
crushed peppermint candies

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Instructions

Cream the butter and sugar together until fluffy.
Melt 1/3 cup of the chocolate chips. Add that melted chocolate and peppermint extract and whip until combined.
Sift in the flour, and cocoa powder. Mix until just combined and the dough pulls into a ball.
Shape the dough into a disc, wrap it in plastic, and let it chill in the fridge for at least 30 minutes. If you’re going to wait more than 2 days before making the cookies, freeze the dough here and defrost when you’re ready to bake.
Preheat the oven to 350 F.
Roll out the dough between 2 pieces of plastic wrap – this allows you to not use flour and discolor the cookies.
Using a round cookie/biscuit cutter or a glass, cut circles out of the dough.
Bake for 10-12 minutes. Cool on a wire rack.
While the cookies bake, melt the remaining chocolate.
Dip the cooled cookies in the chocolate and immediately top with crushed peppermint.
Allow them to set for about 10 minutes in the fridge before serving!

Gluten Free Derby Pie Oatmeal Cookies with Bourbon and Chocolate

Chewy, gluten-free derby pie oatmeal cookies come together with brown butter, bourbon, and chocolate chunks.

Should I say I’m sorry or you’re welcome? I’m truly not sure. I’m sorry because you’re going to need to eat this whole batch of cookies. You’re welcome because well…brown butter, bourbon, and chocolate chunks. Like LOL R U KIDDIN’ ME?

I realize I should have posted these like 3 weeks ago before the derby but ya know, that’s what inspired me to make these and I’m human, not robot, so it took me a few days to get these perfect for ya.

One thing to note – these are freezer cookies. You’re going to make the dough, scoop it, and pop the cookie dough balls into the freezer to set up, preferably overnight. Because they’re so (ugh gotta use it) *moist*, they need that freezing process to set up during baking. This is partially due to these being made completely out of oats. How cool is that! So like…fiber, which makes it cool to eat 10 in my book. This is nice, too, becuase you can store them in the freezer for a few weeks and make them as needed (if they last that long).

Use a bit of caution when adding that bourbon into the browned butter, unless you’re Bobby Flay (aka a pro). If you are Bobby Flay HAY BOY HAY! Kidding.

Anywho…let’s make cookies!

Gluten Free Derby Pie Oatmeal Cookies with Bourbon and Chocolate

Chewy, gluten-free derby pie oatmeal cookies come together with brown butter, bourbon, and chocolate chunks.

Author: Miss AK
Prep Time: overnight
Cook Time: 11 minutes
Total Time: 0 hours
Yield: about 18 cookies 1x

Scale

Ingredients

1/2 cup butter
1/4 cup bourbon
1 cup oat flour – process whole oats in a food processor or high powered blender until fine
1/2 cup rolled oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 cup coconut sugar
2 eggs
1 tsp. vanilla
1/3 cup pecans
1/3 cup chocolate chunks (more depending on your preference)

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Instructions

Add the butter to a medium saucepan over medium heat. Let it melt, bubble up and brown.
Just when it browns and you see toasty flecks floating in the liquid, carefully add the bourbon, let it bubble and remove from the heat. Set this aside and let it come to room temperature. You can pop it in the fridge if you need to.
While the bourbon butter cools, mix together the oat flour, oats, baking powder, baking soda and salt with a whisk or fork in a separate bowl.
When the bourbon butter has cooled, add it to a bowl with the coconut sugar. Beat together.
Add the eggs, one at a time and the vanilla.
Fold in the dry oat mixture, pecans, and chocolate chips.
Scoop the dough into balls, using about 1 Tbsp. per ball.
Place the dough balls in the freezer overnight, or for up to a few months.
When you’re ready to bake, preheat the oven to 350 degrees and bake for 10-12 minutes. Enjoy!

Notes

*you can freeze these and bake as needed! If you want to bake the whole batch at once or just one at a time for a sweet treat, go for it!

Grain-Free Cranberry & White Chocolate Chunk Cookies + A BIG Surprise

The quintessential Holiday cookie recipe – Grain-Free Cranberry & White Chocolate Chunk Cookies and the release of my FREE Cookie Cookbook!

Grain-Free Cranberry & White Chocolate Chunk Cookies + A BIG Surprise

It’s here. IT. IS. HERE. The Healthy Holiday Handbook: The Christmas Edition. 7 healthier cookie recipes, a detailed ingredient glossary, and a shopping list to help you master the art of healthier baking without losing your mind. These cookies are a preview of the book, but click below to download the ENTIRE guide!

I really wanted to create something useful for you this year. Cookies are a necessity for me during the holidays, so I thought I’d give you something from my family to yours. You can find out more in the book about where my Christmas cookie obsession comes from, but for now, I’d let you in on this little recipe secret, and let you have the rest. Just sign up using any of these forms on this page.

If you’re loving it – would you share it for me? Just copy and paste this link and tell your friends on social media, via email or text…or word of mouth why you’re loving the Healthy Holiday Handbook: The Christmas Cookie Edition!

LET’S GET TO IT!

WHAT YOU’LL NEED (increments below in the printout):

Coconut sugar
Ghee or butter
Egg
Finely ground, blanched almonds or almond flour
Baking powder
Baking soda
Vanilla
Sea salt
Dried cranberries
White chocolate chunks or chips

WHAT YOU’LL DO:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Cream together the coconut sugar and ghee for about 1 minute until fluffy. Add the egg, scrape the sides, and beat until combined. Add the ground almonds or almond flour, baking powder, baking soda, vanilla and sea salt. Mix well until everything is incorporated.

Fold in the cranberries and white chocolate. Scoop out the cookies using a cookie scoop or tablespoon measuring spoon. Place into the oven for 10-12 minutes or until the cookies are just golden brown. Cool the cookies on a wire rack and serve!

xoxx,

Miss AK

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Grain-Free Cranberry & White Chocolate Chunk Cookies + A BIG Surprise

Yield: 24 cookies 1x

Scale

Ingredients

1/2 cup coconut sugar
4 Tablespoons ghee or butter – softened
1 egg, room temperature
2 + 1/3 cups finely ground, blanched almonds or almond flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1 pinch sea salt
1/3 cup dried cranberries
1/3 cup white chocolate chunks or chips

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Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Cream together the coconut sugar and ghee for about 1 minute until fluffy. Add the egg, scrape the sides, and beat until combined.
Add the ground almonds or almond flour, baking powder, baking soda, vanilla and sea salt. Mix well until everything is incorporated.
Fold in the cranberries and white chocolate. Scoop out the cookies using a cookie scoop or tablespoon measuring spoon. Place into the oven for 10-12 minutes or until the cookies are just golden brown.
Cool the cookies on a wire rack and serve!

Whole Wheat Coffee Snickerdoodles with Mocha Glaze

family favorite snickerdoodles get a caffeinated twist. vote for this recipe I entered in the Kohana Coffee Recipe contest here!

Whole Wheat Coffee Snickerdoodles with Mocha Glaze

So, it’s been wayyyy too long since I shared a sweet treat on Miss Allie’s Kitchen. I offer you my deepest apologies. The lack of desserts has been because of a few things – the month of January I was doing a Whole30, so no sweets were consumed, and yes, I do personally taste and eat all of these recipes. Secondly, I eat all of these recipes, which means that if all I did was bake we would have a house full of treats and not too many meals to eat during the week, not to mention, a very unhappy grocery budget. But anyway, we’re back on the sweet tooth train and we’re coming in HOT.

You know my sweet brother, Matt, that I absolutely adore? Well, he just had a birthday. His birthday just makes me warm and fuzzy inside which equates to me wanted to hug him all of the time and feed him all of the things because he has starving college student syndrome. It just so happens that Snickerdoodles are his absolute favorite thing on the planet. I make them every year for his birthday!

This year, I decided to enter in Kohana Coffee’s Recipe Contest and I thought “Why don’t I put a spin on Matt’s favorite treat (he LOVES coffee) and use this incredible cold brew coffee concentrate in the cookie recipe”. So I made the cookies, they are life changing, I’m sharing the recipe AND…I need you to do something for me. Can you vote for me to win Kohana Coffee’s Recipe Contest? The winner does receive $1,000.00 which means mo money which means mo food and moooo recipes for you (pretty please?!). All you have to do is click the link HERE and cast your vote for Allie’s Whole Wheat CoffeeSnickerdoodles with Mocha Glaze! YAY everybody wins!

Let’s get to it!

WHAT YOU’LL NEED (measurements below):

Granulated sugar

Butter

Vanilla

Cold brew coffee concentrate like Kohana Cold Brew Coffee Concentrate

Eggs

All purpose flour

Whole wheat flour

Cream of tartar

Baking soda

Salt

Cinnamon

Coconut oil

Cocoa or cacao powder

Powdered sugar

WHAT YOU’LL DO:

Heat oven to 400 degrees. Beat 1 1/2 cup of granulated sugar and butter together until it’s really light and fluffy – about 2 minutes with an electric mixer. Add coffee, vanilla, and eggs and mix until well until everything is incorporated. In a separate bowl add all-purpose flour, whole wheat flour, cream of tartar, baking soda and salt and mix together lightly with a whisk or fork just to evenly distribute everything. Add this dry mixture into the wet mixture in three stages, scraping the bowl after each addition. Pro tip: always add dry mixture INTO wet mixture in 3 separate additions. It helps evenly incorporate everything.

In a small bowl combine the remaining 2 tablespoons of granulated sugar and cinnamon. Shape dough into 1-inch balls (about 1 tablespoon of dough per cookie); roll balls in sugar-cinnamon mixture. Place dough about 2 inches or so apart on a cookie sheet lined with parchment paper.

Bake for 8 to 10 minutes or until set. Immediately remove from cookie sheets.

While the cookies cool, we’re going to make the glaze. Melt the coconut oil in a microwave-safe dish. Allow it to cool before adding powdered sugar, coffee concentrate, and cocoa powder. Drizzle the glaze over the cookies. You may need to pop them in the fridge for 5-10 minutes to set the glaze. Once glazed – devour!

xoxx,

Miss AK

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Whole Wheat Coffee Snickerdoodles with Mocha Glaze

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 4 dozen 1x

Scale

Ingredients

FOR THE COOKIES:
1 ½ C. + 2 Tbsp. Granulated sugar, divided
3/4 C. butter, softened
1 tsp. vanilla
3 Tbsp cold brew coffee concentrate like Kohana Cold Brew Coffee Concentrate
2 eggs
2 C. all purpose flour
1 C. whole wheat flour
1 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
2 tsp. cinnamon
FOR THE GLAZE:
1/4 C. coconut oil
1/4 C. cocoa or cacao powder
1/2 C. powdered sugar
1/4 C. cold brew coffee concentrate

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Instructions

Heat oven to 400 degrees.
Beat 1 1/2 cup of granulated sugar and butter together until it’s really light and fluffy – about 2 minutes with an electric mixer. Add coffee, vanilla, and eggs and mix until well until everything is incorporated.
In a separate bowl add all-purpose flour, whole wheat flour, cream of tartar, baking soda and salt and mix together lightly with a whisk or fork just to evenly distribute everything. Add this dry mixture into the wet mixture in three stages, scraping the bowl after each addition. Pro tip: always add dry mixture INTO wet mixture in 3 separate additions. It helps evenly incorporate everything.
In a small bowl combine the remaining 2 tablespoons of granulated sugar and cinnamon. Shape dough into 1-inch balls (about 1 tablespoon of dough per cookie); roll balls in sugar-cinnamon mixture. Place dough about 2 inches or so apart on a cookie sheet lined with parchment paper.
Bake for 8 to 10 minutes or until set. Immediately remove from cookie sheets.
While the cookies cool, we’re going to make the glaze. Melt the coconut oil in a microwave-safe dish. Allow it to cool before adding powdered sugar, coffee concentrate, and cocoa powder. Drizzle the glaze over the cookies.
You may need to pop them in the fridge for 5-10 minutes to set the glaze. Once glazed – devour!

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Superfood Overnight Thumbprint Cookies

Fuss free, healthy, Holiday treats

Superfood Overnight Thumbprint Cookies

Thanksgiving has passed which can only mean one thing…SANTA’S COMING! So much to do, so little time! Most importantly, we must make the man with the great big bag feel welcome when he slides down the chimney bearing new & shiny gifts. Today, I’m sharing my recipe for Superfood Overnight Thumbprint Cookies and 6 other festive cookie recipes to keep you jingling all the way!

I don’t know about you, but after I eat one too many rich & sugary cookies, I start to feel a little lackluster. Boy oh boy, imagine how Santa feels! How about we help the big guy out this year and give him a little superfood kick to help him power through his busiest night of the year!

There’s nothing complicated about these cookies (let’s be honest, you DON’T have time for complicated, anyway) and the best part is, you can whip up the components the night before, chill, and easily bake the next morning.

I’m a big fan of ooey gooey thumbprint cookies. I love how you bite into the light and flaky treat and are left with a sweet & sticky finish. And yes, they are OH SO festive, no?

The super in superfood is created by adding a Balance shot by Life Equals into the chia jam mixture. These Balance shots have a half day’s worth of fruit and veggies packed into them, so I thought we could really up the nutrition content by adding the Balance into the frozen fruit jam. Grab a free two pack by using this link* AND head over to my Instagram page to enter my special giveaway with Life Equals beginning 12/5/16!

The ingredients here are simple, and since berries aren’t in season, I used frozen. Easy peasy cookie squeezy. The balance shots aren’t required here, you can just add a few more frozen berries when making the jam to make up for the omission. But, if you’re like me, you won’t want to miss out on the health benefits.

Today, I’m also sharing some seriously seasonal cookies created by some of my favorite blogger buds. Attending a cookie swap? All you need is below:

Sweet and Spicy Peanut Butter Buds by Ellie with I’m Hungry by Natura

Bailey’s Chocolate Chip Cookies by Kara with Byte Sized Nutrition

Vegan Peanut Butter Blossom Cookies by Kaila with Healthy Helper

Snickerdoodles with Dark Chocolate Drizzle by Ellen with My Uncommon Everyday

Chocolate Kissed Gingerbread Cookies by Emily with Beauty in Christ

Chocolate-Dipped Almond Butter Shortbread Cookies with Almond Butter Buttercream by Jess with Plays Well With Butter

Back to my Superfood Overnight Thumbprint Cookies- Time to get holly jolly!

WHAT YOU’LL NEED:

Almond Meal – make your own here

Brown Rice Flour

Coconut Oil

Vanilla

Maple Syrup

Frozen Berries

Balance Shots by Life Equals

Chia Seeds

WHAT YOU’LL DO:

Add the frozen berries to a medium saucepan and place on medium heat. Let these cook down for about 15 minutes. When the fruit has reduced, add the chia, Balance Shot, and 1 tbsp. of maple syrup. Pour the jam mixture into a jar and place in the fridge overnight or for at least two hours. The chia seeds will become gelatinous in the liquid, turning this into a delicious jam! You’ll have leftovers, this can be used as regular jelly on toast, sandwiches, etc – this recipe makes about 12oz of jam.

While the fruit reduces in the saucepan, we’ll make the cookie dough. Start by melting the coconut oil. Measure out the almond meal, brown rice flour, maple syrup and vanilla. Add all of the ingredients into a bowl and mix. Place the dough in the fridge to chill overnight or for at least two hours.

When you’re ready to make the cookies, preheat the oven to 350 degrees. Begin to scoop the dough out onto a baking sheet with parchment paper or greased with coconut oil. I like about a heaping tbsp. of dough for each cookie. You can also use a cookie scoop, if you have one!

Press your thumb into the middle of the dough ball to make a well. Pour jam into the center and place in the oven. Bake for 13-16 minutes and voila!

I have to know, what are your favorite Christmas Cookie traditions?

xoxx,

Miss AK

Superfood Overnight Thumbprint Cookies

Oven 350 degrees {gluten free, refined sugar-free}

Author: Miss AK
Prep Time: 20 mins
Cook Time: 16 mins
Total Time: 36 mins
Yield: 12 1x

Scale

Ingredients

1 cup of Almond Meal
1/2 cup of Brown Rice Flour
3 tbsp. of Coconut Oil – melted
1 tsp of Vanilla
4 tbsp. of Maple Syrup
2.5 cups of Frozen Berries
1 Balance Shot by Life Equals (optional)
2 tbsp. of Chia Seeds

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Instructions

To make the jam: Add the frozen berries to a medium saucepan and place over medium heat.
Let these cook down for about 15 minutes.
When the fruit has reduced, add the chia, Balance Shot, and 1 tbsp. of maple syrup.
Pour the jam mixture into a jar and place in the fridge overnight or for at least two hours.
The chia seeds will become gelatinous in the liquid, turning this into a delicious jam!
You’ll have leftovers, this can be used as regular jelly on toast, sandwiches, etc – this recipe makes about 12oz of jam.
While the fruit reduces in the saucepan, we’ll make the cookie dough.
Start by melting the coconut oil.
Measure out the almond meal, brown rice flour, maple syrup and vanilla.
Add all of the ingredients into a bowl and mix.
Place the dough in the fridge to chill overnight or for at least two hours.
When you’re ready to make the cookies, preheat the oven to 350 degrees.
Begin to scoop the dough out onto a baking sheet with parchment paper or greased with coconut oil. I like about a heaping tbsp. of dough for each cookie. You can also use a cookie scoop, if you have one!
Press your thumb into the middle of the dough ball to make a well.
Pour jam into the center and place in the oven.
Bake for 13-16 minutes and voila!

*this post contains affiliate links. All products listed are products I have and do use in my kitchen. If you chose to purchase through the links enclosed, I do recieve a small commission*

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xoxx,

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Superfood Overnight Thumbprint Cookies

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Superfood Overnight Thumbprint Cookies

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