Need new ideas for fun weekend desserts? Try these easy and delicious cookie recipes.
Ingredients: ¾ cup pumpkin seeds, 1 ½ cups pecans, 1 cup almonds, 1 cup unsweetened coconut flakes, ½ cups oats, 2 eggs, 3 tablespoons melted olive oil, 2/3 cup sugar, and ½ teaspoon salt
Preparation: Preheat oven to 325°F. In a rimmed baking sheet, toss oats, pecans, pumpkin seeds, almonds, coconut, oil, and salt until the dry ingredients are well coated. In another bowl, whisk eggs and sugar until the mixture looks thick. Pour this into the nut and seed mix then toss. Pour mixture into baking sheets then bake for 15 to 20 minutes until golden, making sure to rotate the baking sheet after 8 minutes.
Chocolate and Mint Cookies
Ingredients: 2 cups semisweet chocolate chips, 1 teaspoon mint extract, 1 cup unsalted butter, ½ cup granulated sugar, ½ teaspoon vanilla extract, 1 ½ cup flour, ½ cup unsweetened cocoa powder, ¼ teaspoon baking powder, ¼ teaspoon salt, and 4 teaspoons canola oil
Preparation: In a stand mixer, combine butter and sugar until fluffy before adding mint and vanilla extracts. In a separate bowl, combine flour with cocoa powder, salt, and baking powder. Gradually add this dry mixture to the wet mixture until it creates a dough. Form dough into a flat disk then wrap in plastic. Refrigerate for an hour. When ready, preheat oven to 325°F and line the baking sheets with parchment paper while resting the dough at room temperature for 5 minutes.
Roll dough then cut into desired cookie shapes. Place in baking sheets and chill for 20 minutes. Next, bake for 20 minutes and set aside. Prepare another baking sheet and microwave chocolate chips for 1 minute until smooth, making sure to stir occasionally. Dip cookies in the chocolate and place in the second baking sheet. Chill cookies before serving.
Ingredients: 1 cup grated carrot, 2 cups flour, 1 cup molasses, 1 egg, 1 cup sugar, 1 ½ teaspoon baking soda, ¼ teaspoon ground ginger, ¼ teaspoon ground cinnamon, ¾ cup butter, and 1 teaspoon salt
Preparation: Preheat oven to 350°F. In a bowl, whisk flour with cinnamon, ginger, baking soda, and salt. Set aside. In a mixer, beat butter with sugar, egg, carrots, and molasses. Gradually add the flour mixture until combined. Form dough into small balls then place into parchment paper-lined cookie sheets and bake for 10 to 12 minutes.
Walnut and Rosemary Shortbread Cookies
Ingredients: ½ cup ground walnuts, 1 ½ teaspoon chopped rosemary, 1 ½ cups flour, ½ teaspoon salt, ½ cup unsalted butter, ¼ cup granulated sugar, ¼ cup dark brown sugar, 1 teaspoon vanilla extract, and raw sugar
Preparation: Preheat oven to 300°F. In a bowl, whisk in flour with nuts, rosemary and salt. In a mixer, beat butter and the sugars for 3 minutes before adding vanilla and the flour mixture. Form dough into a round loaf then roll into a parchment paper. Refrigerate for 30 minutes before cutting dough into cookie shapes. Press raw sugar on the edges of the cookies before baking for 15 to 18 minutes.