My husband is raving about these cookies. Yes, they’re tasty and crunchy but simply the best cookie I’ve made thus far? I didn’t think so, but he says otherwise and I’ll take that from my harshest (only) food critic. I’ll let you decide for yourselves.
These are nut-butter cookies because they’re made with a combination of almond and cashew butters, though I’m sure substitutions (all almond butter, peanut butter, etc) would work just fine. Cashews are a bit more mellow in flavor than almonds (in my opinion) so using cashew butter really balanced the strong almond flavor of these cookies. Add chopped dark chocolate and crisp brown rice (or Rice Crispies) and you’ve got a cookie with lots of flavor and tons of texture. Top with flaked sea salt for good measure.
They’re chewy, crispy and chocolaty…you should totally do it. Happy weekending!
nut-butter chocolate chunk cookies (with crisp brown rice)
These come together in a snap and substitutions are welcome. If you don’t have cashew butter, 1 cup of almond butter can be used instead. Or peanut butter. Or any nut butter, really. Don’t skip the crisp brown rice.
½ cup cashew butter (raw or roasted)
½ cup roasted almond butter
1/3 cup natural cane sugar
1/3 cup muscavado sugar (or dark brown sugar)
1 tsp vanilla
1 tsp baking soda
1/4 tsp fine grain sea salt
1/4-1/3 cup crisp brown rice
½ cup chopped dark chocolate (I prefer at least 70% cocoa)
Preheat oven to 350°.
Combine nut butters with both types of sugars in a large bowl until everything is combined. Add in the egg and stir until fully incorporated. Add vanilla, baking soda and salt.
Add chopped dark chocolate and crisp brown rice. Stir to combine.
Using a cookie scoop, scoop the dough onto a cookie sheet lined with parchment paper. I then rolled each cookie dough ball between my hands to make sure they were all uniform in size and would spread evenly.
Bake for 10-12 minutes, until golden brown around the edges. Let them cool completely on the cookie sheet before removing them. Store in an airtight container and they should keep for about a week.
If you’re looking for a Christmas cookie, this one is it. Seriously. Once I discovered this recipe, there was no going back. Everyone was going to receive this cookie as a gift and they were going to like it. Which is why I’ve made it my staple cookie once December rolls around. Just within the past few days, I have made two batches and still have one more to go. No joke. Reason being was that we ended up slowly snacking on the first batch, sneaking a cookie (or two) for breakfast until I realized there weren’t enough left to actually give out as gifts. Oops!
So, the cookie itself includes both peppermint and white chocolate (if you couldn’t tell from the title) and are perfect complements to the intense caramel notes the dough develops while resting in your refrigerator overnight. Just prior to baking, the unbaked cookies are then garnished with vanilla salt which just takes their deliciousness to the next level. It’s a killer secret ingredient and not one to leave out–I’ve included the how-to at the end of the page.
If you’ve never heard of Hawaij (“huh-why-edge”), that’s ok because I certainly hadn’t either until I stumbled across it on Molly Yeh’s blog where she presented us with some hawaij-coffee donuts. What? Needless to say, I was intrigued! I’m all for incorporating new spices into my dishes and this one sounded like a winner, mostly because it’s used with coffee. Because right now coffee is everything. It turns out there are two versions of hawaij, a Yemeni spice blend, that are used in both coffee and soups. Here we use the coffee blend where ground cardamom and ginger are the stars of the show, followed by a mixture of nutmeg, cloves and cinnamon. Sometimes anise and fennel seeds are included but I opted to skip them. Add a pinch or two of the spice to your coffee grounds and boom…you have a better-than-Starbucks holiday brew. Not only can you add Hawaij to your coffee, but now you can also add your Hawaij-spiced coffee to cookies! Double win!
So, sometimes you just need some chocolate. I’m not talking about the one square of dark chocolate that’s typical for an after-dinner treat, but a super-decadent, double chocolate chip cookie. These past couple of weeks have schooled me in what it takes to care for a sick baby and to see your child not feeling his best only makes you wish you could take all his ailments away yourself. We’ve seen fevers, coughs, colds, stuffy noses and a number of other bodily functions and fluids that probably shouldn’t be mentioned on a food blog. I don’t want to ruin your appetite. However, during those times where the babe was able to nap I indulged myself a bit by making these cookies. Not only did being in the kitchen soothe my frayed nerves, but I knew I couldn’t go wrong with chocolate. It tends to make everything better.
The beginning of the school year, whether you are in school or not, typically signifies a rapidly waning summer and the beginning of all that we love about autumn: brightly colored, crispy leaves, slowly cooling temperatures, apple orchards abundant with produce and football Sundays. At least that’s what Illinois had to offer every year growing up. However, the separation of seasons here in Northern California seems to exist in name only. Just last week we experienced record-setting temperatures in the 100s and we’re due to hit the mid-90s again by this weekend! How is this possible? When Starbucks is advertising their Pumpkin Spice Latte, I’m still craving my iced coffee.
So, in an effort to kick off the fall season, I’ve adapted my vegan chocolate chip cookie to reflect its flavors. I was inspired by a recipe in my “flourless.” cookbook which called for oats, walnuts, dried apricots and ginger. After two failed attempts making them gluten-free, this third attempt gets it right, but uses whole wheat flour. No big deal. I’m extremely happy with this final batch as these cookies turned out hearty yet chewy, warmed with spices and punctuated with the subtle spice of crystallized ginger.