These…are…SO GOOD!!!!! These have such amazing flavor and are light, simple, not too sweet and just melt in your mouth. Plus they’re raw so they are quick and simple to make!
I made these for Valentine’s Day this year (hence the heart shapes & pink frosting) but you could make these any ol’ time and leave the frosting white or make it any color you’d like, for that matter. They keep for a week or 2 in the fridge and could be made in larger batches and kept in the freezer.
Category: Cookies
Lemon Lavender Cookies (vegan)
I’ve been enjoying playing with vegan baking and cookies are such a great way to experiment! I was in the mood for something lemony and as I was whipping up this batter I thought ‘how about lavender lemon!’
Ta-da!!! Lavender Lemon Cookies 😀 They are light and chewy and delicious and I am having a hard time not eating ALL of them!!!
These are also super fast to make so they are perfect for making any time you are in the mood for a treat ❤
6-ingredient Coconut Meringue Cookies
Ok…so you all know I LOVE coconut by this point, but my passion for it aside, these are AMAZING little cookies!!!! And they are some of the best tasting low-calorie/carb cookies I have ever made!!! I have a recipe for lemon meringue cookies that I like to but there is something about the coconut in these that make you feel like you are eating a “normal” cookie. And at just 17 calories a pop, have 2 or 3!!!! Now…get to baking these!!
Ingredients:
- 1½cups unsweetened coconut
- 4 egg whites
- ¼ tsp cream of tartar
- 1 tsp cinnamon
- 6 packets stevia
- ½ tsp almond extract
Toast coconut under broiler or in a pan on the stove, set aside & let cool.
Turn oven down to 250° (it will probably be hotter than this if you use the broiler, just FYI, so let it cool down a bit before baking the cookies)
Beat egg whites & cream of tartar until stiff peaks start to form. Add cinnamon, stevia & almond extract and mix on low until incorporated. Fold in toasted coconut.
Spoon, or use a pastry bag, to make 30 small cookies on parchment-lined cookie sheet. Bake for 20-25 minutes until just starting to brown. Cool on racks.
Eat. Love. Enjoy.
Lime, Ginger, & Coconut Chewies
Ok…so I have told you about my LOVE of any and all foods with coconut, and these delicious cookies are no exception!!
They are chewy and have such a bright flavor to them…very different than your typical cookie…and in this case, different is good!!!
Ingredients:
- 1 1/3C sugar
- 1T fresh ginger, minced
- 2T shredded lime peel (I use a microplane, but you could super finely chop)
- 3/4C + 2T unsalted butter, cut into chunks
- 1 egg yolk
- 1 1/2T fresh lime juice
- 1 1/2T light corn syrup
- 2-3tsp ground ginger
- 1/2tsp vanilla
- 1/2tsp baking soda
- 1/4tsp salt
- 1/2-3/4C shredded coconut
- 2 1/4C flour
In a food processor, combine sugar, lime peel, & fresh ginger. Process 2-3 minutes until finely pulverized. Remove 1/2C and set aside to use for garnish later on.
In a large bowl, combine the rest of the lime/sugar mixture, butter, egg yolk, lime juice, corn syrup, ground ginger, vanilla, baking soda, salt, & coconut and beat until well blended & light in color. Beat in the flour in 2 batches.
Shape dough into a flat disc and cut into 4 pieces. divide each quarter into 12 pieces and roll into balls. Sorry I didn’t take a picture of this part…Here is a “map” of what I mean:
Roll in reserved lime/sugar mixture and flatten. Bake one pan at a time in the middle rack of the oven.
Bake at 350° for 6-8 minutes. Let cool 5 minutes before transferring to a cooling rack.
Eat. Enjoy Love.
Chocolate Chili Crackle Cookies
These cookies are delicious and chocolatey with just a hint of heat. They’re sure to be a crowd pleaser and have everyone loving them and asking you: “What is in these?!” You can choose to tell them your secret (ancho chili powder & cinnamon) or not 😉
Ingredients:
- 12oz semi-sweet baking chocolate, divided
- 3/4C flour
- 2tsp cinnamon
- 1tsp ancho chili powder
- 1/2tsp baking powder
- 1/4tsp salt
- 1/4C butter
- 1/2C sugar
- 1/4C packed brown sugar
- 2 eggs
- 2tsp vanilla
Preheat oven to 375° and line cookie sheets with parchment paper.
Melt 8oz if chocolate and set aside. coarsely chop remaining 4oz of chocolate and also set aside.
Mix flour, cinnamon, chili powder, baking powder, & salt in small bowl.
Beat butter & sugar until fluffy then add eggs & vanilla, mix well.
Add melted chocolate & beat until blended.
Gradually add in flour mixture on low speed until well blended.
Stir in chopped chocolate.
Drop by rounded tablespoons onto parchment paper lined cookie sheets.
Bake for about 10 minutes, just until set & slightly cracked on top.
Cool for a few minutes & then transfer to cooling racks.
Eat. Enjoy. Love.
Maple Pecan Cookies
Get ready to use your willpower. It takes a lot not to eat 10 (or all) of these at once!! I’ll admit…anything that has coconut in it I am going to LOVE but even for the non-coconut fiend, these are just such a nice alternative to plain ol’ oatmeal cookies and are SO amazing warmed up (or fresh out the oven, of course) with a glass of milk 🙂
And just an FYI for non-coconut lovers: even though these have coconut in them (and I will always rant about coconut) they don’t taste like coconut…it just adds a nice chewiness to the cookie 🙂
Now…go on and bake these!!!! Impress some people 😉
Ingredients:
- 3C old-fashioned oats
- 1C shredded coconut
- 2 2/3C flour
- 1tsp salt
- 1tsp cinnamon
- 2C packed brown sugar
- 1C unsalted butter
- 1/2C maple syrup (REAL maple syrup is necessary)
- 2T light corn syrup
- 1/4C boiling water
- 1tsp vanilla
- 2C chopped pecans
Preheat oven to 300° and line cookie sheets with parchment paper.
Combine oats, coconut, flour, salt, cinnamon, & brown sugar in large bowl and mix/whisk together.
Combine butter, maple syrup, & corn syrup in small sauce pan. Heat over medium heat until butter melts, stirring occasionally. Remove from heat.
Combine baking soda & boiling water, stirring to dissolve. Add this and vanilla extract to maple mixture, stirring well.
Stir maple mixture into dry ingredients.
Lastly, add the pecans, mixing well.
Use a tablespoon to put dough on parchment paper, and flatten slightly.
Bake for 12-15 minutes until golden brown. Cool for 5 minutes before transferring to cooling racks.
Eat. Enjoy. Love.
Fit Laura Health 