BETTER FOR YOU CHOCOLATE VALENTINE COOKIES

INGREDIENTS

• 1 cup almond butter
• 1 cup coconut sugar (ìf you lìke a crunchìer cookìe, use 1/2 cup brown sugar and 1/2 cup coconut sugar)
• 1/2 cup cocoa powder
• 1 large egg
• 1 tsp bakìng soda
• 1 tsp vanìlla
• Valentìne Sprìnkles
• Hershey's Kìsses
  

INSTRUCTIONS

1. Preheat the oven to 350.
2. Combìne all the ìngredìents (except the sprìnkles and kìsses) ìnto a large bowl, the dough wìll be very thìck.
3. Roll the dough ìnto 1 ìnch balls, then roll the balls ìn the sprìnkles.
4. Put the balls on cookìe sheet and lìghtly press down on them to make them a bìt flatter.
5. Bake for 8 mìnutes
6. ......
7. .......
8. Get full recipe >> CLICK HERE

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Super Soft Sprinkle Pudding Cookies

These SUPER SOFT Sprinkle Pudding cookies are so so easy and loaded with vanilla flavor! This is the best sprinkle cookie recipe to make because it’s so easy, buttery, and delicious!

Of ALL THE BAKING I do here in my kitchen the recipe most requested and most baked is chocolate chip cookies. Certainly I am all about the special occasion dessert, I mean duh, but if I’ve learned anything from you nice folks it’s that easy, everyday classics are your jam. Those are the recipes you come back to time and time again.

Today I’m so excited to be a part of a fun and of course tasty, virtual wedding shower for one of my food blogging friends, Sally McKenney over at SallysBakingAddiction.com. This girl is awesome and I admire her in so many ways! She is so talented and I am so excited for her to get married to the love of her life! So, let’s celebrate with one of Sally’s favorite – sprinkles!

Congratulations Sally and Kevin! I’m so happy for you two! If you are friends with Sally too or if you just simply adore her blog and want to celebrate with her, you can snag her a gift online! The couple is registered at Williams Sonoma here.

So with that said, these super soft sprinkle pudding cookies will be a staple in your baking arsenal from this moment on. Trust me. This sprinkle cookie recipe is ridiculously easy, loaded with vanilla flavor, non-messy and did I mention sprinkles are involved? Yep. LOTS of sprinkles!!

What better way to celebrate than with Funfetti Pudding Mix Cookies? I’ve tried my hand at sprinkle cookies a few times, but they always left me tasting too much sprinkle. What better than to hide that with the flavor of a vanilla pudding mix and a bit of almond extract? Not only does is the pudding mix add a sweet, light flavor but it is also aids these cookies in adding a wonderful texture. The thickening agents in the mix also help these cookies spread less and the mix just offers such a soft texture to these cookies.

My family seriously could not get enough of these cookies! I made two batches since I had to add some light tweaks the second time around, but even by a second batch no one was getting tired of these cookies. I brought them on vacation with us and they had to be the most craved thing I brought.

Party or no party planned, you’ve gotta try these cookies! Both young and old alike are going to love them!

Enjoy!

INGREDIENTS

• 1 1/4 cups butter, softened
• 1 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg
• 1 large egg yolk
• 1 3.5 ounce instant vanilla pudding mix
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup nonpareils, red and green
• 1/4 cup jimmies, red and green
• Storage Containers
• Cookie Sheet
• Cooling Rack
• Hand Mixer

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease a cookie sheet and set aside.
2. In a large bowl, cream together the butter and sugar. 
3. Mix in the egg, egg yolk, and vanilla extract. Mix until light and fluffy.
4. Pour in the instant vanilla pudding mix and mix again.
5. In a medium bowl, combine the flour, baking soda, and salt. Mix. 
6. Working in batches, add the dry mixture to the wet mixture and mix until fully combined. 
7. Fold in the jimmies and nonpareils.
8. Scoop out golf ball sized cookie dough balls and place on a cookie sheet, 1 inch apart. 
9. Bake for 8 minutes. 
10. Let cool on a cooling rack and store in an air-tight container. 

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Super Simple No Bake Cookies

INGREDIENTS

• 2 cups sugar
• 1/2 cup mìlk
• 1/2 cup unsalted butter
• 1/4 cup cocoa powder
• 3 cups oats
• 1 cup creamy peanut butter
• 1 tablespoon vanìlla extract
  

INSTRUCTIONS

1. ìn a large pot add sugar, mìlk, butter, and cocoa powder. Slowly brìng to a boìl whìle whìskìng. Once at a boìl allow to boìl for one mìnutes (ì set a tìmer and stopped the whìskìng).
2. Remove from heat and add ìn oats. Mìx well. Add ìn peanut butter, mìx well. Last add ìn vanìlla extract and mìx well. 
3. .......
4. .......
5. Get full recipe >> CLICK HERE

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KETO CHOCOLATE CHIP COOKIES

INGREDIENTS

• 1/2 cup butter, softened
• 3/4 cup Swerve granular
• 1 teaspoon vanìlla extract
• 1 large egg
• 1 and 1/2 cups almond flour, super fìne
• 1/2 teaspoon bakìng powder
• 1/4 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/4 cup walnuts optìonal
• 3/4 cup Lìly's sugar-free chocolate chìps
• kosher salt for toppìng, optìonal
  

INSTRUCTIONS

1. Pre-heat oven to 350 degrees. Prepare a bakìng sheet by coverìng ìt wìth parchment paper.
2. Usìng a hand mìxer, beat together softened butter, Swerve granular, egg, and vanìlla extract untìl combìned and creamy.
3. Add ìn almond flour, bakìng powder, xanthan gum, and salt.
4. Mìx ìngredìents usìng a spoon untìl a dough forms. Mìx ìn chocolate chìps and walnuts (optìonal).
5. .......
6. .......
7. Get full recipe >> CLICK HERE

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Valentine's Day M&M'S Cookies

INGREDIENTS

• 2 cups of all-purpose flour
• 1/2 teaspoon of bakìng soda
• 13 tablespoons of butter melted and cooled
• 1/2 cup of granulated whìte sugar
• 3/4 cup of fìrmly packed golden brown sugar
• 1 teaspoon of kosher salt
• 1 teaspoon of pure vanìlla extract
• 1 large egg
• 1 large egg yolk
• 1 cup of mìlk chocolate chìps
• 1 cup of whìte chocolate chìps
• 1/2 cup of M&M's plus more for toppìng cookìe before bakìng
  

INSTRUCTIONS

1. Start by meltìng butter and settìng butter asìde to cool completely.
2. Preheat oven to 375 degrees and lìne bakìng sheet wìth parchment paper.
3. ìn a medìum bowl, whìsk together flour and bakìng soda.
4. ìn the bowl of a stand mìxer wìth paddle attachment, combìne melted and cooled butter, both sugars, vanìlla and salt. Beat on medìum speed untìl well combìned, about 2 mìnutes.
5. Add egg and egg yolk, scrapìng down sìdes of bowl as necessary.
6. ......
7. ......
8. Get full recipe >> CLICK HERE

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KETO FATHEAD SUGAR COOKIES

If you eat keto or low carb you have most likely heard of fathead dough and have become a super huge fan. If you’re new and haven’t heard of it-  let me introduce you… Fathead dough started with pizza. A low carb or keto way to get your pizza fix in far less than carbs than normal pizza crust.  We are talking like maybe 2 net carbs per slice compared to about 40.

Since fathead worked out so well for pizza, people like myself have experimented to see what other applications we can use it in, both sweet and savory. Fathead dough uses a melted mixture of cream cheese and mozzarella to create the gluten missing from low carb flour such as almond flour. It helps give a more realistic texture that holds up instead of crumbling. I have used fathead dough for cookies, dessert bars, homemade calzones, hot pockets, and now cookies. Fathead down is a great ratio of the typical keto macros high fat moderate protein and low carb you basically can’t go wrong with this dough.

My keto fathead “sugar” cookie recipe worked out beautifully. It has the soft, buttery texture of regular sugar cookie dough and I bet could even be rolled out and used with cookie cutters!

Soft, pillowy, buttery sugar cookies that live up to what I've been missing since going Keto!

These are made from Fathead dough, which if you're not familiar is basically dough made from melted mozzarella and cream cheese combined with Almond flour and other assorted ingredients.  I've used it to make Pizza Crust, Bagels, and Pizza Pockets – all for less than 2 net carbs per serving.  Fathead dough sounds like a crazy concept,  but whomever came up with the idea was a genius because it is a crazy good substitute for so many of our carb-loaded favorites.

Since I've had so much luck with Fathead dough in bagel and pizza crust applications, I decided to see what other uses I could find for it.

INGREDIENTS

• 1/4 cup Butter (softened)
• 2 oz Plain cream cheese (softened)
• 1/2 cup Erythritol (or up to 3/4 cup if you like them very sweet)
• 1 large Egg white
• 2 tsp Vanilla extract
• 3 cup Blanched almond flour
• 1/4 tsp Sea salt

INSTRUCTIONS

1. Preheat the oven to 350 degrees F (177 degrees C). Line a large cookie sheet with parchment paper.
2. Use a hand mixer or stand mixer to beat together the butter, cream cheese, and erythritol, until it's fluffy and light in color.
3. Beat in the vanilla extract, salt and egg white.
4. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
5. Use a medium cookie scoop (about 1 1/2 tbsp, 22 mL volume) to scoop balls of the dough onto the prepared cookie sheet. Flatten with your palm.
6. Bake for about 15 minutes, until the edges are lightly golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).

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Keto Cream Cheese Chocolate Cookies

These keto cream cheese chocolate cookies make the perfect low carb chocolate treat. They are low in carbs, gluten-free, sugar-free, and nut-free.

What makes these keto cookies extra special is the rich chocolate glaze that tops them. And because these cookies are so decadent one cookie will satisfy your chocolate craving. If that’s not a winning low carb cookie recipe I don’t know what else is.

I created these low carb cream cheese chocolate cookies after so many you loved my keto lemon cream cheese cookies, my keto orange cranberry cream cheese cookies, and my nut-free, egg-less keto cream cheese cookies.

I figured if you loved those other cream cheese cookies, you would embrace a chocolate one too. Thankfully, I was correct and today it’s helping people stay faithful to the ketogenic diet.

If there’s one thing that is easy to miss on any diet, it’s chocolate chip cookies! They are hard to stay away from really… whether it’s a church gathering, workplace cafeteria, or even the bakery at the grocery store, chocolate chip cookies are an American favorite.  I love how each person has their own way of making chocolate chip cookies, too.

If you have recently started a Keto diet, finding a tried and true low carb cookie is probably on your to do list! If you have been searching for one, you’re in luck! See below for this easy recipe that uses standard Keto friendly ingredients.

And that my friend is what keeps this girl encouraged to keep coming up with keto recipes.

Can you tell that I am a huge fan of adding cream cheese to my keto baked recipes? But why is this? Well, because the creaminess and richness that it adds are unmatched.

Make sure you remember to also check out our Keto Cream Cheese Recipes for other delicious recipes that feature cream cheese. And if that’s not enough I have a complete list of Keto Cookies that as a fan of cookies I encourage you to also visit.

INGREDIENTS

• 1 1/2 Heaping Cups (200g) Coconut Flour
• 1/4 Cup (20g) Unsweetened Cocoa Powder
• 2/3 Cup (100g) Granulated Erythritol
• Heaping 1/3 Cup (56g) Lily’s Chocolate Chips
• 1 Tsp Baking Powder
• Just a pinch of salt
• 1 Stick Unsalted – Room Temperature – Butter (112g)
• 8 oz (112g) Full Fat Cream Cheese (room temperature)
• 3 Large Eggs
• 1 Tsp PURE Vanilla extract

INSTRUCTIONS:

1. Pre-heat the oven to 350 Degrees.
2. Add all of the dry ingredients to a large bowl mix, combine, and set the bowl aside.
3. Add all of the wet ingredients to an even larger bowl, and use aa hand mixer to combine those ingredients.
4. Once the wet ingredients are combined, add the dry ingredients, and use a spatula to combine them until crumbly.
5. Once crumbly use your hands to form a ball of dough.
6. When a ball of dough is formed, take a cookie scoop out, and scoop 30 equal sized cookies onto baking sheets lined with parchment paper.
7. Bake for around 12-15 minutes….keep an eye on them they bake quick
8. Remove the sheets from the oven and let the cookies cool on the sheets.
9. While they’re cooling use the bottom of a spoon to flatten the cookies, and give them more of a “cookie” shape.
10. When the cookies have cooled, add them to a dish and enjoy.
11. Store them in a sealed container in the fridge

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