Cookie Recipes

Double Chocolate Cookies

Double Chocolate Cookies

1 1/2 cups honey granules (or sugar)
1 1/4 cups butter, softened
2 eggs
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

Cream together the first three ingredients. Add remaining ingredients and mix well. Spoon by tablespoons onto baking sheets. Bake 8-12 minutes at 350 degrees, or until the cookies are just done but not well-done. Overcooking will make them dry and hard. Cookies will flatten as they cool. Leave on pan for a few minutes before removing to cooling racks, or they will fall apart.


Note: We love these cookies the best when they’re frozen.

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Ginger Crinkle Cookies

  • 2 sticks butter
  • 1 C sugar or honey granules
  • 1 large egg
  • 1/4 C molasses
  • 4 C  flour
  • 2 t baking soda
  • 1 1/4 t ground cinnamon
  • 1 1/4 t ground ginger
  • 1/4 t salt

Mix butter and sugar in a large bowl until combined.  Beat in egg until combined.  Stir in molasses.  Stir in flour, baking soda, cinnamon, ginger, and salt.  Roll the dough into 1 inch balls and place 2 inches apart on a baking stone.  Do not flatten.  Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes at 350 degrees.  Transfer to a wire rack to cool. Makes about 4 dozen cookies.


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Irresistible Double Chocolate Cookies

Black beans are the secret ingredient in these moist, cake-like cookies.

Black beans are the secret ingredient in these moist, cake-like cookies.

  • 1 (15 oz) can organic black beans, drained and rinsed
  • 1/4 cup coconut oil, melted
  • 1 cup honey
  • 2 eggs
  • 1 Tbs vanilla
  • 2 cups whole wheat flour
  • 1/2 cup cocoa powder
  • 2 tsp baking soda
  • 3/4 tsp salt (or 1/2 tsp if not using organic beans)
  • 3/4 cup semi-sweet mini chocolate chips

In a food processor, blend the black beans, coconut oil, honey, eggs, and vanilla until smooth (There will still be specks of beans). Add the flour, cocoa powder, baking soda, and salt; process until combined. Add the chocolate chips and pulse until distributed. Spoon cookie dough by heaping tablespoons onto baking trays. Bake at 350 for 9-10 minutes, or until cracked and beginning to set. Let cool on the tray for a couple minutes before transferring cookies to wire racks to cool.

makes about 4 dozen

From Blog of Joy

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No-Bake Energy Bars


  • 3 1/2 cups rolled oats
  • 2/3 cup raisins
  • 1/3 cup chopped dates
  • 1 1/2 cups all-natural creamy peanut butter
  • 3/4 cup honey
  • 3 Tbs vanilla extract
  • chia seeds (opiontal)

Mix all of the ingredients in a bowl. Drop by heaping tablespoons on wax paper. Wrap each bar and store in freezer.

From Dr. Oz

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Nut Balls

  • 1 C butter (room temperature)
  • 2 C flour
  • 1 C almonds, chopped
  • 1 t. vanilla
  • 3 T sucanat with honey (or sugar)

Mix and roll into small balls.  Bake at 325 degrees 20 minutes (or until golden brown).

(from a Hebrew website)

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Nut Fudgie Cookies

1/4 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter
1 cup honey granules (or sugar)
2 eggs, beaten well with a mixer
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
1/2 cup walnuts, chopped

Melt the chocolate and butter in a medium-sized saucepan over medium heat. Add the sugar and eggs; mix quickly.  Stir in the vanilla, flour, and salt. Pour into a 13″ x 9″ pan. Sprinkle the nuts over the fudge. Bake 15 minutes at 400 degrees.

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Oatmeal Raisin Breakfast Cookies

2 medium ripe bananas
2 eggs  (or two flax eggs if vegan)
1/2 cup natural, salted peanut butter (smooth or crunchy)
2 Tbsp coconut oil, melted
3 Tbs honey (or maple syrup if vegan)
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups rolled oats
1/2 cup whole-wheat flour (or oat flour)
1/2 cup almonds meal (ground from raw almonds)
3 Tbs chopped walnuts
1/2 cup raisins

Mash bananas in a mixing bowl. Beat in the eggs, peanut butter, coconut oil, honey, vanilla, cinnamon, nutmeg, baking powder, baking soda, and salt.  Add the oats, flour, and almond meal and mix. Stir in the walnuts and raisins. Refrigerate for 5 minutes to harden. Drop cookies by spoonfuls on a baking stone or parchment lined pan.  The cookies won’t spread much when they bake, so you can place them 1″ apart. Bake at 350 for 15-17 minutes or until lightly brown on top. Let rest on the baking stone for a few minutes before transferring to a cooling rack. After completely cooled, store in an airtight container for up to a few days. Refrigerate or freeze for an even longer storage time.

Adapted from

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Oh Mega Carrot Cake Breakfast Cookies

yield: 13 cookies


1/2 cup chopped walnuts, toasted
3/4 cup ground flax seed
1 cup whole wheat flour (could try almond flour)
1/2 cup rolled oats
3/4 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/3 cup raisins
3 Tbsp coconut oil
1/4 cup applesauce
1/2 cup honey (or maple syrup to make these cookies vegan)
1 cup lightly packed thinly shredded carrots
2 tsp vanilla

  1. Preheat oven to 325F and toast the walnuts for 3-5 minutes, or until lightly roasted and fragrant; let cool.
  2. In a bowl, mix the coconut oil, applesauce, honey, carrots, and vanilla.
  3. In a separate bowl, stir together the flax, flour, oats, baking powder, salt, cinnamon, nutmeg, raisins, and cooled walnuts.
  4. Add the dry ingredients to the wet ingredients and mix well. The dough will be very sticky, so not to worry.
  5. With a spoon, scoop about 13 cookies onto a baking stone (or parchment lined baking sheet). They don’t spread much so you can put them an inch apart.
  6. Increase the oven temperature to 350F and bake 16-18 minutes. Allow to cool for a couple of minutes before transferring to a wire rack. Serve warm or cooled.

adapted from

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Raisin Oatmeal Cookies

  • 3 C oats
  • 1 1/2 C flour
  • 1 C sucanat with molasses (or brown sugar)
  • 1 t baking soda
  • 1 t cinnamon
  • 1/2 t salt
  • 2 sticks butter
  • 2 eggs
  • 1 t vanilla
  • 1 C golden raisins

Mix dry ingredients, then add wet, folding in raisins last.  Bake at 350 degrees for 13 minutes.

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Here is our version of this delectable Israeli pastry.


2 sticks (1 cup) cold butter
8 oz. cream cheese
1/4 cup sour cream
2 cups whole wheat flour
1/4 tsp salt
2 tbsp honey granules (or sugar)


1 1/2 cups chopped walnuts or pecans
1 1/4 cups semi-sweet chocolate chips
1/2 cup berry preserves (raspberry, strawberry, or blackberry)
1/4 cup sucanat (or brown sugar)

1 egg
1 tsp water
1/4 cup honey granules (or sugar)
1 1/2 tsp cinnamon


  • Chop cold butter and cream cheese into smaller pieces. Put pieces into your food processor along with sour cream, flour, salt, and sugar. Pulse together ingredients until a crumbly dough forms and begins to fall away from the sides of the processor. Don’t overprocess; the dough should look crumbly, like cottage cheese.
  • If you don’t have a food processor: let the butter and cream cheese come to room temperature. Using a stand mixer or hand mixer, cream the butter and cream cheese together with the sour cream. In a separate bowl, sift together the flour, salt, and sugar. Slowly add the dry mixture to the wet mixture, mixing constantly, until dough holds together and begins to pull away from the sides of the bowl. Don’t overmix.
  • Pour dough onto a lightly floured rolling surface and form into a rough ball shape. Divide the ball into four equal pieces and form those pieces into rough balls. Wrap each ball with plastic and place in the refrigerator. Refrigerate dough balls for at least 1 1/2 hours, for up to 48 hours.
  • In a skillet, toast the chopped nuts over medium heat until fragrant. Pour the toasted nuts into a food processor along with the chocolate chips, berry preserves, and brown sugar. Pulse together until a thick, coarse paste forms. Reserve.
  • Combine the cinnamon and sugar in a small bowl; reserve. Beat your egg wash with water; reserve.
  • Preheat oven to 375 degrees. Lightly flour your rolling surface and rolling pin. Take one portion of the dough out the refrigerator (keep the rest of the dough cold until ready to use). Roll out the dough to about 1/8 inch thickness. You may need to use the rolling pin to pound out the dough a bit at the beginning; the dough will be very firm and cold, but will become more pliable as it starts to warm.
  • Lift the dough gently from the rolling surface (it may stick a bit) and re-flour your surface beneath the dough (this is necessary!). Replace the dough onto the re-floured surface. Use a round 9″ cake pan as a guide to make a nice, smooth imprint of a circle in the dough. Cut the dough into a circle (you can use a 9″ cake pan as a guide). Form the trimmed excess dough into a small ball. Wrap it in plastic and reserve in the refrigerator, adding to the ball with each batch that is made.
  • Take 1/4 of the filling (about 4 tbsp) and place it in the center of the circle. Spread it very thin across the surface of the dough; a thick layer of filling will make your cookies expand and burst. You can use your fingers to make the spreading easier; I like to use my palm to flatten and even out the filling. Leave about an inch around the edges of the circle.
  • Cut the circle into 8 equal triangles. If you prefer to make smaller bite-sized cookies, divide each quarter into three to make 12 equal triangles.
  • Roll up each triangle, starting from the wide flat end and rolling towards the narrow point. Press the end point into the cookie to secure it. Place the rolled cookies onto a parchment lined cookie sheet, end point down.
  • When you are ready to bake, brush the top of each cookie with egg wash and then sprinkle them with cinnamon sugar. Place cookies in the oven and let them back for about 15 minutes, or until golden brown.
  • Roll out your next batch of cookies while this batch is baking. When the cookies are golden brown, remove from the oven and let them cool on a wire rack. If you’d prefer to bake more than one batch of cookies at a time, you can store batches of rolled unbaked cookies (without egg wash) on a cookie sheet in the refrigerator. Egg wash and dust them with sugar just prior to placing them in the oven.
  • When you’re finished making cookies from the four dough balls, make a smooth ball from the leftover dough trimmings you’ve reserved and roll it out to make your fifth batch.
  • These cookies taste amazing served warm or at room temperature. They’ll keep for a few days in a tightly sealed container.

Makes 40 large rugelach or 60 small rugelach

Adapted from The Shiksah

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