Category: Cookie

Vegan Oatmeal Raisin Cookies

These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please…

These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please any type of eater (or are perfect if you’re out of eggs). Of all our vegan cookies, this recipe is a favorite!

Vegan Oatmeal Raisin Cookies

Why we love this recipe

We’re big chocolate people around here. When it comes to cookies, our vegan chocolate chip cookies or brown butter chocolate chip cookies recipes reign supreme. Usually we pass up oatmeal raisin—except in the case of these vegan oatmeal raisin cookies!

These cookies are pure goodness: soft and chewy, with just the right scent of cinnamon and chewy pops of sweet raisin in every bite. The key to the flavor? Just the right hint of almond extract seals the deal. Eaters of all kinds love these, and I personally could not believe how delicious they are! They’re great if you’re out of eggs, and perfect for vegan baking. You will swoon! (We hope.)

Ingredient notes for vegan oatmeal raisin cookies

These vegan oatmeal raisin cookies are easy to put together with simple, regular ingredients that are easy to find at a normal grocery store. Applesauce helps bind the dough together instead of egg. Here are a few ingredient and substitution notes:

  • Refined coconut oil: Refined coconut oil has a neutral flavor; unrefined has more of a coconut-y flavor. Using coconut oil is important for the dough texture, since it is solid at room temperature, similar to butter. Do not substitute vegan butter, since it changes the texture.
  • Neutral oil: You can use grapeseed, canola or vegetable oil; we like to use grapeseed. We have had a few recipe testers that used avocado oil for the neutral oil with good results.
  • Granulated and light brown sugar: A mix of sugars is key for the flavor; the brown sugar adds hints of molasses to the flavor. Do not substitute liquid sweetener; using agave or maple syrup add too much moisture and the texture becomes cake-like.
  • Unsweetened applesauce: Applesauce works instead of egg to hold the dough together and add moisture. Substitute sweetened applesauce if desired.
  • Vanilla extract and almond extract: Vanilla extract is key to cookie dough. Another essential is almond extract, which brings a toasty, complex nuance to the flavor without overpowering it. In our recipe testing, we found this was helpful for a vegan cookie since it doesn’t have the richness of egg or butter.
  • All purpose flour, baking soda, cinnamon, and salt: These are the traditional baking characters. The salt is important since there is no butter or egg to add flavor.
  • Raisins: You can use any type of raisins, even golden raisins. You can also add ¼ cup finely chopped nuts like walnuts or pecans.
Raisins in measuring cup

Tips for baking

These vegan oatmeal raisin cookies don’t require chilling the dough, which makes them quick and simple to mix up! There are just a few tips to watch out for when baking:

  • Use a cookie scoop. A 2 or 3 tablespoon cookie scoop is helpful for portioning the dough: just overfill it slightly. You can also weigh out the batter at approximately 50 grams per cookie (or weigh the entire dough and divide by 18).
  • Non stick cookie sheets are helpful. We recommend using two of these non-stick cookie sheets for the most even bake.
  • Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes (the dough texture is best non-refrigerated).
Vegan Oatmeal Raisin Cookies in stack

Storing leftovers

These vegan chocolate chip cookies are delicious warm from the oven, after cooling about 20 minutes. The cookies also hold up well over time. This is a must for cookies in our opinion, since you’re making them in a big batch. Here’s what to note about storing these cookies:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. 

More vegan cookies

This vegan oatmeal raisin cookies recipe is one in our hall of fame of vegan cookies! If you love these, make sure to try our Vegan Chocolate Chip Cookies, Vegan Oatmeal Cookies, Vegan Peanut Butter Cookies and Vegan Cookie Dough.

Dietary notes

These vegan oatmeal raisin cookies are vegan and dairy-free.

Frequently asked questions

Can I use a different type of flour?

While all-purpose flour works well, you can experiment with using up to ¼ of the volume with whole wheat flour. We have not tested this recipe with gluten-free flour.

Can I use a different sweetener?

We have not tested with other types of sweeteners. We do not recommend using maple syrup or agave syrup since they add moisture and the texture becomes more cake-like.

Can I add other mix-ins?

Absolutely! Chopped nuts, chocolate chips, or dried cranberries would all make delicious additions.

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Vegan Oatmeal Raisin Cookies

Vegan Oatmeal Raisin Cookies

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 18 to 19 cookies
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Description

These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please any type of eater (or are perfect if you’re out of eggs). Of all our vegan cookies, this recipe is a favorite!

Ingredients

  • ⅓ cup neutral oil (grapeseed, canola or vegetable)
  • ¼ cup refined coconut oil (at room temperature)
  • ½ cup granulated sugar
  • ¾ cup light brown sugar, firmly packed
  • 1/2 cup unsweetened applesauce
  • ½ tablespoon vanilla extract
  • 1/16 teaspoon almond extract*
  • 2 cups [280 g] all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon kosher salt
  • 1 ¼ cups Old Fashioned oats
  • ½ cup raisins

Instructions

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
  2. In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds. 
  3. In a separate bowl, whisk the flour, baking soda, cinnamon, kosher salt, and Old Fashioned Oats. Turn on the mixer and gradually add the flour and oats mixture, mixing until just incorporated. Add the raisins and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
  4. Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or weigh out 50 grams each). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Cool the cookies on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled. 
  5. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).

Notes

*We highly recommend using the almond extract for the best flavor! 1/16 teaspoon equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible. We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Sweet Potato Cookies

These sweet and chewy vegan sweet potato cookies are far from your average chocolate chip cookie! Perfect for the holidays or year-round, they’re easy to make with vegan baking staples, chocolate chips, and grated sweet potato for extra nutrients.

These sweet and chewy vegan sweet potato cookies are far from your average chocolate chip cookie! Perfect for the holidays or year-round, they’re easy to make with vegan baking staples, chocolate chips, and grated sweet potato for extra nutrients.

Brown Butter Chocolate Chip Cookies

These brown butter chocolate chip cookies are over the top: big and chewy, with nutty brown butter, chocolate chunks, topped…

These brown butter chocolate chip cookies are over the top: big and chewy, with nutty brown butter, chocolate chunks, topped with flaky sea salt (Nutella swirl optional). Our friends and family agree, this is one outrageously delicious cookie!

Brown Butter Chocolate Chip Cookies topped with sea salt.

Why we love this recipe

There are cookies, and then there are these brown butter chocolate chip cookies. They’re big and chewy, with nutty brown butter and a hint of Nutella, topped with caramel dark chocolate chunks and a sprinkle of flaky sea salt. Oh, my. It’s no exaggeration to say this is our favorite cookie recipe we’ve created!

This recipe is inspired by the bakery cookies we ate on a recent trip to Paris. Bakery cookies in Paris are large and perfectly round with raised edges. How did they do it? Alex and I had to find out. We made this recipe many times and had it tested by multiple recipe testers who confirm: it’s one over-the-top delicious bakery chocolate chip cookie!

“This brown butter chocolate chip cookie was hands-down the best cookie I ever had. I literally woke up this morning wishing I could have one for breakfast! It was scrumptious, chewy, and just SO good.” -L.

“These were perhaps the best looking and tasting cookies I’ve ever made!” -Kelly

After we tasted bakery chocolate chip cookies in Paris, Alex and I were on a mission to find out: how did they make them perfectly round with raised edges? We asked a local pastry company if they had any ideas, and they said: cookie molds!

Baking cookies in silicone molds makes perfectly round cookies with raised edges. In addition, the cookies all come out looking very similar with a short chill time—even with an uneven oven! We used these 4-inch cookie molds to make 8 very large cookies. (You can use smaller sized molds if you have them: just shorten the baking time).

Are cookie molds required? No! The recipe below has a variation for baking 12 medium-sized cookies on a regular baking sheet.

Silicone cookie molds.

Ingredients in brown butter chocolate chip cookies

The key to these cookies is a few next-level ingredients that take them over the top. Of course there are the typical baking character, but there are a few key ingredients to use to make them taste irresistible!

  • Butter and oil: Using both brown butter and oil makes these cookies intensely chewy.
  • Sugar and brown sugar: Brown sugar adds intense flavor and also lends to making the cookie soft.er
  • Flour, baking soda, salt, and vanilla: These traditional baking ingredients make the base of the cookie.
  • Egg plus 1 egg yolk: The additional egg yolk adds richness in flavor and
  • Cinnamon: This spice adds a hint of intrigue to the flavor.
  • Dark chocolate: Use top quality dark chocolate. Topping with caramel-filled dark chocolate makes a huge flavor impact!
  • Nutella: Nutella is optional, but its adds an irresistibly nutty flavor that we think is crucial to the success of this cookie!
  • Flaky sea salt: Topping a cookie with flaky sea salt seals the deal.

For best results

For the best results, use the Nutella and top with extra chopped dark chocolate with caramel inside (in addition to the dark chocolate in the cookies). When we did this and took these cookies to a family party, everyone couldn’t stop talking about them!

Brown Butter Chocolate Chips Cookies Ingredients.

Since these cookies are very large and taste best the day of making, the recipe makes 8 large cookies in molds. If you don’t use molds, it makes 12 medium cookies on baking sheets.

A fun way to serve them for a crowd is slicing each of the cookies into 4 large wedges. It makes for a big platter and everyone seems to like them even better that way!

Brown Butter Chocolate Chip Cookies on rack.

In the photo above, the bottom cookies were baked in molds and the cookies on the rack were baked on a cookie sheet, showing the differences in texture and shape. Both taste great, but the cookies in molds were the clear winner in our taste testing!

Tips for brown butter

One important note for this recipe is to take care when browning the butter! You’ll want it to become very brown and remove it from the heat right before it burns. Very brown is best, but it can burn in seconds so use your best judgement! Here are the steps for browning butter:

Step 1: Heat until the butter starts to foam.

Step 1: Place the butter in a large skillet, cut into pieces. Heat over medium heat, stirring occasionally. First the butter melts, then it starts to foam (around 1 ½ minutes if browning 1 stick of butter).

Step 2: Continue to stir until it starts to bubble.

Step 2: Continue to stir occasionally until the foaming stops and the butter starts to bubble, typically around 4 to 5 minutes.

Step 3: Cook until the butter turns brown.

Step 3: Continue to stir occasionally until the butter becomes brown in color and starts to smell nutty, around 5 to 7 minutes. Immediately remove the butter from the heat and pour it into a bowl to cool.

Storing leftovers

Storage is important for keeping these brown butter chocolate chip cookies chewy. Place the cookies in a plastic bag with parchment in between layers (if there is extra air, suck out as much air as possible with a straw). Store at room temperature for up to 2 days.

You can also individually wrap the large cookies in plastic wrap if desired to keep them very moist.

Brown butter chocolate chip cookies.

Dietary notes

These brown butter chocolate chip cookies are vegetarian. For vegan, go to Vegan Chocolate Chip Cookies (the dough is a larger quantity, so with molds should make 10 to 11 cookies).

Frequently asked questions

Why use brown butter in chocolate chip cookies?

Brown butter adds a rich, nutty flavor and complexity that elevates the classic chocolate chip cookie.

Can I use salted butter instead of unsalted butter?

Yes, then reduce the amount of salt in the recipe by ¼ teaspoon.

Do I need to chill the dough?

Chilling the dough is recommended as it helps prevent the cookies from spreading too much and intensifies the flavors. If you’re short on time, you can skip this step if you’re using the cookie molds. The chill time is required if you are baking on cookie sheets.

How do I know when the cookies are done?

The edges should be golden brown and set. The center can look slightly soft; the cookies will continue to firm up as they cool.

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Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

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No reviews

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Chill Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 large or 12 medium
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Description

These brown butter chocolate chip cookies are over the top: big and chewy, with nutty brown butter, chocolate chunks, topped with flaky sea salt (Nutella swirl optional). Our friends and family agree, this is one outrageously delicious cookie!

Ingredients

  • 1 stick (½ cup) unsalted butter
  • ¼ cup granulated sugar
  • 2/3 cup packed dark brown sugar
  • 2 tablespoons neutral oil or olive oil
  • 1 ¼ cups (175g) all-purpose flour (unsifted)
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ⅛ teaspoon cinnamon
  • 1 egg, plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 4 oz best quality dark chocolate (60%), chopped (plus additional dark chocolate with caramel for topping, recommended — see Notes)
  • 3 tablespoons Nutella, optional but recommended
  • Flaky sea salt (Maldon), for finishing
  • Special equipment (optional): 4-inch cookie molds

Instructions

  1. Brown the butter: Place the butter (sliced into pieces) in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown and then brown in color and smells nutty. For the best flavor, you’ll want the butter to be very brown: but not burnt! Be careful because it can burn very quickly.
  2. Immediately remove from the heat and transfer to a medium mixing bowl. Stir in the sugars and oil into the butter. Allow to cool until it is room temperature, for about 10 minutes (we like to place the bowl in the refrigerator for this part).
  3. Meanwhile, in a medium bowl, combine the flour, baking soda, cinnamon, and kosher salt. Set aside.
  4. After the sugar mixture is room temperature, use a spatula to stir in the egg, egg yolk, and vanilla until smooth. Then stir in the flour mixture until smooth. Stir in the chopped chocolate, saving out about ⅙ of the chunks for the topping (or you can add it all and use additional for topping).
  5. For molded cookies: Divide the dough evenly into 8 silicone molds (scoop out approximately ½ cup scoops or 80 g each). Lightly roll it into a ball then press it down to make a disc. If using Nutella (recommended), add a ½ tablespoon dollop into the dough, then fold over the dough and press it into a disc again. Place the molds on two cookie sheets, then refrigerate the sheets for 30 minutes. 
  6. For free-form cookies: Scoop out ⅓ cup scoops into 12 medium (50 g) sized cookies. Place them across two baking sheets. If using Nutella, pull each ball in half, add a 1 teaspoon dollop of Nutella, then top with the other half of the dough and re-roll into a ball. Refrigerate the dough for 30 minutes. (It is very important to form the dough into cookies before refrigerating, and to refrigerate at least 30 minutes (or up to 1 hour), otherwise the cookies will spread in the oven. You want the dough as cold as possible. 
  7. Preheat the oven to 350°F.  
  8. Bake the cookies until golden brown and set at the edges, 19 to 22 minutes for the cookies in molds, switching the trays halfway. (Without molds, bake 12 to 14 minutes for the 12 medium cookies on sheets). Keep in mind, the bake time depends on your specific oven, so adjust as necessary. You’ll want them just golden and baked through, but still slightly underbaked so they stay chewy. 
  9. Remove from the oven. Important: Press in chopped chocolate into the tops of the cookies (we like using chocolate with caramel inside for the topping), then sprinkle with a small pinch of flaky sea salt. 
  10. Place the molds onto cooling racks, then allow to cool for about 1 hour until the cookies are able to pop out of the molds. (Allow cookies without molds to stand on sheets for 5 minutes, then transfer to baking racks to cool.) If serving for a crowd, a fun way to serve the molded cookies is to slice them into 4 wedges, making for more cookies!
  11. Storage: Storage is important for keeping the cookies chewy. Place the cookies in a plastic bag with parchment in between layers (if there is extra air, suck out as much air as possible with a straw). Store at room temperature for up to 2 days. (You can also individually wrap the large cookies in plastic wrap if desired to keep them very moist.) 

Notes

For the best results, use the Nutella and top with extra chopped dark chocolate with caramel inside (in addition to the dark chocolate in the cookies). The caramel dark chocolate adds a nice flavor nuance. If desired, you can also use it inside the cookies as well. 

Another method for incorporating the Nutella is stirring it into the dough after the chocolate chips with a spatula but only a few times, so it incorporates in streaks.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Chocolate Chip M&M Cookies

M&M Cookies are the perfect cookie recipe! This is my favorite and BEST chocolate chip cookie recipe filled with M&Ms. They are easy to make, have the best chewy, soft texture, and are freezer-friendly. Plus, you can use your favorite flavor M&Ms! BEST M&M Cookies Is there anything more fun than M&M cookies? Soft and…

The post Chocolate Chip M&M Cookies appeared first on Crazy for Crust.

M&M Cookies are the perfect cookie recipe! This is my favorite and BEST chocolate chip cookie recipe filled with M&Ms. They are easy to make, have the best chewy, soft texture, and are freezer-friendly. Plus, you can use your favorite flavor M&Ms!

Stack of chocolate chip M&M cookies on parchment paper

BEST M&M Cookies

Is there anything more fun than M&M cookies? Soft and chewy cookies loaded with colorful M&Ms are one of my favorite things to make. They just look happy and fun to me!

I absolutely love putting M&Ms in cookies. I put them in pudding cookies all the time to celebrate holidays like Christmas and Easter and the 4th of July. I love putting M&Ms in my sugar cookies, too, because it reminds me of when I was little and would beg for a Mrs. Field’s M&M Cookie at the mall.

So, today I wanted to make these classic chocolate chip cookies, but add a small twist with delicious M&Ms. They are so good – soft and chewy and perfect. PLUS – they’re one bowl and you don’t even need a mixer unless you want to use one!

ingredients in M&M cookies laid out on a white countertop.

Ingredients Needed

  • Butter: I always start with melted unsalted butter for my chocolate chip cookie recipes. Using salted butter? Omit the salt in the recipe.
  • Sugar: Granulated sugar and light brown sugar are used – be sure to pack the brown sugar!
  • Egg: Be sure to buy large eggs.
  • Baking Soda: How all my cookies are leavened.
  • Salt: Needed if starting with unsalted butter!
  • Flour: All-Purpose flour is my go-to for cookies.
  • M&Ms: You can use ANY kind of M&M!
process shot of M&M chocolate chip cookies being made.
process shot of M&M chocolate chip cookies being made.

How to Make M&M Chocolate Chip Cookies

  • Add melted butter to a large mixing bowl. Stir in both sugars, then mix in egg, baking soda, salt, and vanilla extract.
  • Stir in the flour, being sure to scrape the bottom and sides of the bowl.
  • The fun part: stir in your M&M candies! You can use regular M&M or any flavor you want.
  • Scoop the cookie dough with a large cookie scoop (I used a 2 tablespoon size) onto a baking sheet and then chill.
  • Once the dough is chilled, spread them out on prepared baking sheets and bake until no longer glossy on top and just light golden brown around the edges.
Stack of chocolate chip M&M cookies on parchment paper

Expert Tips

  • Use your favorite MMs for this recipe! Use mini M&M’s to get a better M&M to bite ratio, or use any kind or color of M&Ms you like! When you add M&Ms to a cookie, you have so many options: make Peanut M&M Cookies or use fun colors to match the holiday, party, or celebration!
  • Not into M&Ms? Feel free to use your favorite cookie mix-in like other kinds of candy, baking chips, or nuts. The only rule is only to add 1 ½ cups of mix-ins in total.
  • Yes, these cookies require chilling, so be sure to plan ahead. It’s an important step you won’t want to skip!

Storage

  • Store them in an airtight container. They will stay good for up to 2-3 days at room temperature.
  • Freeze these cookies for up to 3 months in the freezer.
Stack of chocolate chip M&M cookies on parchment paper
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Chocolate Chip M&M Cookie Recipe

Soft and Chewy Chocolate Chip M&Ms Cookies are the perfect cookie recipe! This is my favorite and BEST chocolate chip cookie recipe filled with M&Ms!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Chill time 2 hours
Total Time 2 hours 30 minutes
Servings 24 cookies
Calories 158kcal
Author Dorothy Kern
Cost $8

Ingredients

  • ½ cup unsalted butter, melted (113g)
  • ⅓ cup granulated sugar (66 g)
  • ½ cup light brown sugar, packed (104g)
  • 1 large egg
  • 1 teaspoon vanilla extract (5ml)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour (186g)
  • 1 ½ cups M&Ms candies any flavor or color

Instructions

  • Note: This dough requires chilling. Recipe is written for a mixer but you can also just stir with a wooden spoon or spatula – no mixer needed.
  • Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
  • Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in M&Ms.
  • Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
  • Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
  • Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

Video

Notes

Try using white chocolate chips or a combination of milk, semi-sweet, and white chocolate chips instead of all one flavor. You can even substitute butterscotch or peanut butter chips, or add your favorite nuts. Just keep the amount of add-ins to 1 1/2 cups

Nutrition

Serving: 1cookie | Calories: 158kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 84mg | Potassium: 16mg | Sugar: 15g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.6mg

Other M&M Cookies

Last Updated on June 7, 2024

The post Chocolate Chip M&M Cookies appeared first on Crazy for Crust.

Coconut Chocolate Macaroon Recipe

Many people tell me this is one of their favorite recipes from my cookbook, Ready For Dessert. In addition to these fantastic Coconut-Dipped Chocolate Macaroons in it, you’ll find the much-loved recipe for Fresh Ginger Cake, which makes a fantastic dessert served with sliced, juicy peaches or flavorful strawberries and raspberries in the summer, or tangy lemon cream in the winter, as well as my other most frequently…

Chocolate coconut macaroons

Many people tell me this is one of their favorite recipes from my cookbook, Ready For Dessert. In addition to these fantastic Coconut-Dipped Chocolate Macaroons in it, you’ll find the much-loved recipe for Fresh Ginger Cake, which makes a fantastic dessert served with sliced, juicy peaches or flavorful strawberries and raspberries in the summer, or tangy lemon cream in the winter, as well as my other most frequently requested recipes.

I’m often asked about the different between Parisian macarons and American-style macaroons, like these. Both are egg white-based, however the European version (which was invented in Italy) uses almonds whereas the American ones use coconut. There’s some dispute about how the American ones came to be made of coconut; one theory is that European immigrants who came to the United States couldn’t get almonds, or they were too expensive, so they used coconut.

Another theory is that European companies wanted to ship their macarons over longer distances, so swapped out coconut for the spoilage-prone nuts. Others credit Franklin Baker, an American flour miller, who found the then-exotic shredded coconut more interesting (and less-expensive) to use than nuts. Either way, I like all kinds of macaroons…or macarons.

Coconut macaroon recipe

The French do make coconut cookies, which are called Congolais or Rochers à la noix de coco, usually shortened to Rochers coco, or coconut “rocks.” I’ve not seen them dipped in chocolate in any French bakery – but why not?

Chocolate coconut macaroons

I’ve tweaked this recipe over the years and tested them with flour alternatives, which I’ve noted in the headnote in the recipe, and they come out great. You can even skip swiping the bottoms in bittersweet chocolate if you wish. No matter how you make them, I hope they become one of your favorite cookies, too.

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Coconut and Chocolate Macaroons

From Ready for Dessert
I invariably make these cookies when I have extra egg whites on hand. The dough freezes beautifully if I don't plan to make the macaroons right away. These coconut macaroons can be made without the flour by substituting 2 1/2 tablespoons of cornstarch or potato starch for the flour. Readers have told me the recipe works well with 1/4 cup matzoh meal substituted in place of the flour.
Course Dessert
Cuisine American
Keyword coconut, cookie, macarooon
Servings 30 Cookies

Ingredients

  • 4 large egg whites
  • 1 1/4 cups (250g) sugar
  • 1/4 teaspoon salt
  • 1 tablespoon honey
  • 2 1/2 cups (200g) unsweetened shredded coconut (see note)
  • 1/4 cup (35g) flour
  • 1/2 teaspoon vanilla extract or vanilla bean paste
  • 3 ounces (90g) bittersweet or semisweet chocolate chopped

Instructions

  • In a large skillet or wide saucepan, mix together the egg whites, sugar, salt, and honey.
  • Over low heat on the stovetop, stir the egg whites and sugar together until the mixture is tepid, but not warm or hot. You don't want to cook them; just warmed slightly so they are looser.
  • Add the coconut, flour, and vanilla. Continue to stir the mixture over medium heat for a few minutes until it thickens to a cohesive mass. (It'll be like very thick oatmeal and the bottom will very slightly start to scorch.) Remove from heat. Transfer to a bowl to cool to room temperature.
  • When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350º F (180ºC).
  • Form the dough into 1 1/2-inch (4cm) rounds in your hands, squeezing the dough to coax them into rough rounds (remember, the French call them "rocks," so they can be a uneven - for smoother rounds, dampen your hands), then place them evenly spaced on the baking sheet. Bake the macaroons until deep golden brown, about 18 to 20 minutes. Cool completely.
  • To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap or parchment paper. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set.

Notes

Unsweetened shredded coconut is available in most natural food shops or you can purchase it online. Flaked coconut is larger and I haven't tried these macaroons with the flakes but if that's all you have, I would pulse the flakes in a food processor a few times until they're finely shredded.
Storage: The baked macaroons will keep for up to three or four days if stored in an airtight container. If dipped in chocolate, store the cookies in a cool place. The dough can be refrigerated for up to one week or frozen for at least two months.

Vegan Oatmeal Cookies

Wow is all we can say about these vegan oatmeal cookies! These delightfully chewy, cinnamon-spiced chocolate chip cookies please eaters…

A Couple Cooks – Recipes worth repeating.

Wow is all we can say about these vegan oatmeal cookies! These delightfully chewy, cinnamon-spiced chocolate chip cookies please eaters of any diet: no one will believe they’re vegan. We dare you to eat just one!

Vegan Oatmeal Cookies

Wow is all we can say about these vegan oatmeal cookies: outrageously chewy, full-flavored, and so delicious no one would guess they are plant-based. This spin on our popular vegan chocolate chip cookies might be even tastier (if that’s possible!). They’re loaded with hearty Old Fashioned oats, seasoned with cinnamon, and have got just the right chewy texture. We stumbled upon this formula for delicious vegan cookies and have been riffing on it ever since: and these are stupendous if we might say so ourselves!

Key ingredients for vegan oatmeal cookies

Making a vegan cookie is quite the challenge, because vegan baking requires omitting the butter and eggs that make a typical cookie texture. Here at A Couple Cooks we developed a formula for making a great vegan chocolate chip cookie using a combination of neutral oil, coconut oil, and applesauce to stand in for the typical butter and eggs. It works like a charm, making a deliciously chewy cookie with crispy edges, not cakey or dry. The texture really is quite magical!

This basic formula makes a really great vegan oatmeal chocolate chip cookie, with a good amount of Old Fashioned oats mixed in and a handful of chocolate chips (or you can substitute raisins). Here are a few ingredient notes on the key ingredients for these cookies:

  • Refined coconut oil: Refined is important because it has a neutral flavor; unrefined coconut oil has more of a coconut flavor. Using coconut oil is important for the dough texture because it is a fat that is solid at room temperature, similar to butter.
  • Neutral oil: You can use grapeseed, canola or vegetable oil; we typically use grapeseed.
  • Granulated and light brown sugar: The mix of sugars is key for the flavor here, especially the brown sugar since it has hints of molasses in the flavor.
  • Unsweetened applesauce: Applesauce works surprisingly well in place of the egg to hold the dough together and add moisture. You can substitute sweetened applesauce if desired.
  • Vanilla extract and almond extract: Vanilla extract is key to cookie dough. But we’ve added one more element: a hint of almond extract! It brings a toasty, complex nuance to the flavor without overpowering it.
Vegan Oatmeal Chocolate Chip Cookies

Notes on almond extract

We highly recommend using the almond extract for the best flavor! This is helpful for a vegan cookie since it doesn’t have the richness of egg or butter. The recipe calls for 1/16 teaspoon extract, which equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible.

It might sound like a random measurement, but don’t be tempted to skip it! We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.

Vegan Oatmeal Cookies Recipe

Tips for baking vegan oatmeal chocolate chip cookies

These vegan oatmeal cookies are so simple to put together. Many cookie recipes require the dough to chill before baking, but this recipe requires no wait time at all! Mix up the batter and get to it. Here are a few things to note about equipment that helps to pull these cookies together:

  • Use a cookie scoop or weigh the batter. If you have a 3 tablespoon cookie scoop, it’s helpful for portioning the dough: just overfill it slightly. You can also weigh out the batter at approximately 50 grams per cookie (or weigh your entire dough and divide by 18).
  • Non-stick cookie sheets are helpful. This has become our preferred method for cookies. We recommend using two of these non-stick cookie sheets for the most even bake.
  • Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes. We found that the dough texture is even better if it’s room temperature. If you have a very even oven, you can try baking both sheets at once and rotate the sheets halfway through.
  • Allow the cookies to sit on the baking sheet for 5 to 10 minutes before transferring to a baking rack to cool.
Vegan Oatmeal Cookies

Storage info

Vegan oatmeal chocolate chip cookies are tasty warm, after sitting on the baking sheet for 10 minutes and cooling on a baking rack for 10 minutes. The cookies also hold up well over time, keeping their chewy texture. Here’s what to note about storing these vegan oatmeal cookies cookies:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. 
Vegan Oatmeal Chocolate Chip Cookies

We love making vegan recipes that don’t taste like there are any compromises. Here are a few more vegan desserts and cookies you’ll love:

This vegan oatmeal cookies recipe is…

Vegetarian, vegan, plant-based, and dairy-free. For gluten-free and vegan, go to Gluten-Free Chocolate Chip Cookies.

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Vegan Oatmeal Cookies

*Amazing* Vegan Oatmeal Cookies

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 18 to 19 cookies
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Description

Wow is all we can say about these vegan oatmeal cookies! These delightfully chewy, cinnamon-spiced chocolate chip cookies please eaters of any diet: no one will believe they’re vegan. We dare you to eat just one!

Ingredients

  • ⅓ cup neutral oil (grapeseed, canola or vegetable)
  • ¼ cup refined coconut oil (at room temperature)
  • ½ cup granulated sugar
  • ¾ cup light brown sugar, firmly packed
  • 1/2 cup unsweetened applesauce
  • ½ tablespoon vanilla extract
  • 1/16 teaspoon almond extract*
  • 2 cups [280 g] all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon kosher salt
  • 1 ¼ cups Old Fashioned oats
  • ½ cup dark chocolate chips (we used 63% Guittard) or raisins

Instructions

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
  2. In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds. 
  3. In a separate bowl, whisk the flour, baking soda, cinnamon, kosher salt, and Old Fashioned Oats. Turn on the mixer and gradually add the flour and oats mixture, mixing until just incorporated. Add the chocolate chips and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
  4. Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or weigh out 50 grams each). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Cool the cookies on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled. 
  5. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).

Notes

*We highly recommend using the almond extract for the best flavor! 1/16 teaspoon equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible. We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegan

Keywords: Vegan oatmeal cookies, vegan oatmeal chocolate chip cookies

A Couple Cooks - Recipes worth repeating.

Vegan Chocolate Chip Cookies

This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best…

A Couple Cooks – Recipes worth repeating.

This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best rich flavor, chewy with crispy edges. No one will know they are vegan!

Outrageously good is the only way to describe these vegan chocolate chip cookies! In fact, they just taste like one darn good cookie. They’re chewy with crispy edges, sweet with just the right nutty intrigue in the flavor, and studded with dark chocolate chips and a sprinkle of flaky sea salt. They are easy to make with simple ingredients: no vegan substitutes! Plus, there’s no dough refrigeration or wait time (required for cookies, to us). Try them warm out of the oven and you will absolutely melt.

Why these are the best vegan chocolate chip cookies

We think these are the best vegan chocolate chip cookies, but we wanted to make sure it wasn’t just our opinion! A few of our Instagram readers tested this recipe in their kitchens before it became public and here’s what they had to say:

  • “I love these cookies! They have a great chewy texture with a nice crisp edge. They came together quickly and effortlessly. To taste these, you’d never think they were vegan!” -Lexi
  • “Delicious! I’ve been trying to shift to a vegan diet but baked goods are one of the hardest things to substitute. These are amazing and taste just like my regular chocolate chip recipe, yum!!!! You can’t even tell there’s no butter!” -Natalie
  • “They were amazing! Not too sweet and tasted like a really good chocolate chip cookie. My three year old said ‘Mommy you get a prize – these are really good cookies!’ My husband approved too! The recipe was easy to follow and I was thankful it used all regular ingredients.” -Amanda
  • “All I can say is wow! These cookies blew me away. They are so delicious and I would never have guessed that they are vegan. I really like that they don’t call for any unusual ingredients also. The directions were very easy to follow and the recipe came together really fast. I will without a doubt make these delicious cookies again.” -Annika
  • “My girls LOVED them. I thought they were really great, too. They have a soft and pillowy texture, and are filled with chocolate. The salt on the top is the perfect compliment. 10/10!” -Haylea

Are you convinced? We hope so. Here’s more about the recipe and techniques!

PS A big thank you to all our recipe testers: Kaela, Natalie, Amanda, Nancy, Liz, Jennifer, Lexi, Renata, Julia, Haylea, Annika, Julie, Sarah, and Lisa! Full feedback from these testers is listed in the comments section below.

Vegan Chocolate Chip Cookies

Ingredient notes

Vegan baking requires substitution of a few key ingredients that make the texture of a cookie: butter and eggs. Butter is an important fat that adds texture and makes a cookie crispy and soft. Eggs make a smooth dough and help everything come together in a cohesive way. Let us tell you: it’s tricky to make a great vegan chocolate chip cookie recipe.

We tested a few batches with vegan butter and found that it wasn’t as reliable at making a desirable cookie texture. So, we turned to a mix of oils (neutral oil and coconut oil), and used applesauce instead of eggs to bring the dough together. After tweaking and massaging the recipe, it worked even better than expected to get that chewy yet crispy cookie texture! Here’s what you’ll need:

  • Neutral oil: You can use grapeseed, canola or vegetable oil; we use grapeseed.
  • Refined coconut oil: Refined is important because it has a neutral flavor; unrefined coconut oil has more of a coconut flavor. Using coconut oil is important for the dough texture because it is a fat that is solid at room temperature, similar to butter.
  • Granulated and light brown sugar: The mix of sugars is key for the flavor here, especially the brown sugar since it has hints of molasses in the flavor.
  • Unsweetened applesauce: Applesauce works surprisingly well in place of the egg to hold the dough together and add moisture. You can substitute sweetened applesauce if desired.
  • Vanilla extract and almond extract: Vanilla extract is key to cookie dough. Here we’ve added one more element: a hint of almond extract! It brings a toasty, complex nuance to the flavor without overpowering it. We found this was helpful for a vegan cookie since it doesn’t have the richness of egg or butter.
  • All purpose flour, baking soda and salt: These are the traditional baking characters. The salt is important since there is no butter or egg to add flavor.
  • Dark chocolate chips: Look for dark chocolate chips that are marked “dairy free.” We love the brand Guittard 63%.
  • Flaky sea salt: This is optional, but there’s nothing better than a good salty-sweet bite.
Vegan Chocolate Chip Cookies

Tips for vegan chocolate chip cookies

This vegan chocolate chip cookie recipe is simple to put together with minimal equipment. The best part is that many cookie recipes require the dough to chill, but this recipe has no chilling at all. Because once you’ve made up your mind to bake them, who wants to wait hours or even overnight for chocolate chip cookies? Not us. Here are a few things to note about equipment that helps to pull these cookies together:

  • Use a cookie scoop. If you have a 2 tablespoon cookie scoop, it’s helpful for portioning the dough: just overfill it slightly.
  • Non stick cookie sheets are helpful. This has become our preferred method for cookies. We recommend using two of these non-stick cookie sheets for the most even bake (keep reading for more).
  • Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes. We found that the dough texture is even better if it’s room temperature.
  • Add 3 to 4 chocolate chips and salt after baking. Adding chocolate chips to the top makes for that signature cookie look.

Notes on substitutes

We recommend not substituting vegan butter for the oil in this recipe. We tested a few batches with vegan butter and found that it wasn’t as reliable at making a desirable cookie texture. In addition, every brand of vegan butter is made with different ingredients, so a recipe becomes very brand specific.

Here the mix of neutral oil and coconut oil is key to the texture. Coconut oil is important because it is solid at room temperature: do not try to substitute it! However, we had a few recipe testers that used avocado oil for the neutral oil with good results.

We do not recommend substituting liquid sweeteners for the sugar in this recipe. Sugar is important to the texture of the cookies (using maple syrup has so much moisture that they become cake-like).

Vegan Chocolate Chip Cookies Recipe

Storage for vegan chocolate chip cookies

These vegan chocolate chip cookies are sublime warm from the oven, after cooling on the tray for 10 minutes and a baking rack for 10 minutes. If you can eat them this way, absolutely do it! But the cookies also hold up well over time. This is a must for cookies in our opinion, since you’re making them in a big batch. Here’s what to note about storing these cookies:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. 

More vegan dessert recipes

These vegan chocolate chip cookies are our favorite chocolate chip cookie recipe: even though we don’t eat vegan regularly! They’re just that good. Here are a few more vegan desserts you’ll love:

This vegan chocolate chip cookies recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

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The Best Vegan Chocolate Chip Cookies

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
Print Recipe

Description

This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best rich flavor, chewy with crispy edges. No one will know they are vegan!

Ingredients

  • ⅓ cup neutral oil (grapeseed, canola or vegetable)
  • ¼ cup refined coconut oil (at room temperature)
  • ½ cup granulated sugar
  • ¾ cup light brown sugar
  • ⅓ cup unsweetened applesauce
  • ½ tablespoon vanilla extract
  • ⅛ teaspoon almond extract
  • 2 cups [280 g] all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 ¼ cup plus 2 tablespoons dark chocolate chips (we used 63% Guittard)
  • Flaky sea salt, optional

Instructions

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
  2. In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil,  brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds. 
  3. In a separate bowl, whisk the flour, baking soda and kosher salt. Turn on the mixer and gradually add the flour mixture, mixing until just incorporated. Add 1 ¼ cups chocolate chips and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
  4. Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Press 3 to 4 chocolate chips into the top of each warm cookie, then sprinkle with sea salt. Cool cookies on the baking sheet for 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled. 
  5. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 1 week or refrigerated for 3 weeks (bring to room temperature before serving).

A Couple Cooks - Recipes worth repeating.

Linzer Cookies

Linzer cookies are traditional Austrian jam-filled sandwich cookies! This classic recipe is simple to whip up at home. When it…

A Couple Cooks – Recipes worth repeating.

Linzer cookies are traditional Austrian jam-filled sandwich cookies! This classic recipe is simple to whip up at home.

Linzer Cookies

When it comes to Christmas cookies, here’s one type we can’t resist: Linzer cookies! This classic Austrian sandwich cookie stars buttery almond shortbread with fun cutout window to show a layer of fruity preserves, making a treat that’s nuanced and just sweet enough. This recipe spells childhood nostalgia for us, and here we’re sharing a traditional recipe for this classic cookie!

Ingredients in linzer cookies

Linzer cookies are a shortbread jam-filled sandwich cookie based on the Austrian dessert Linzer torte, a tart made with ground nuts and fruit preserves. Linzer cookies bring in those signature flavors by making a shortbread with both all-purpose flour and almond flour, which gives it a complex, nutty flavor. The traditional shape features cut-out windows where the jam shows through.

This recipe comes from my dear Austrian friend Milena’s mother: Milena currently lives in Vienna, but we grew up together in Minnesota eating Linzer cookies at the holidays. This recipe has the nostalgia of childhood all over it for us, and it’s perfect for the holidays, Valentine’s Day, or any time you need a sweet treat. Here’s what you’ll need for classic Linzer cookies:

  • Flour
  • Almond flour
  • Cinnamon
  • Fine sea salt
  • Unsalted butter
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Raspberry jam or other fruit preserves
  • Powdered sugar

Tip: use almond flour, not almond meal!

Avoid using almond meal for Linzer cookies: look for almond flour when you are shopping. You should be able to find it at your local grocery, depending on your location.

  • Almond flour is made from blanched almonds, or almonds with their skins removed. It’s ground very finely, resulting in a fluffy texture in baked goods.
  • Almond meal contains the skins, making it darker brown in color instead of off-white like almond flour. It has a coarser grind than almond flour and results in denser, chewy texture in baked goods.
Linzer cookies

Linzer cookies are a cutout cookie with a twist! Instead of cutting out just one cookie, you’ll need two: a cookie with a window and a solid cookie. There are special cookie cutters just for this purpose, but you can also use a alternative based on what you have at home.

  • Option 1: Use a Linzer cookie cutter. We like this Linzer cookie cutter. It comes with various cutout window shapes: hearts, stars, flowers, etc. It is worth buying if you plan to make Linzer cookies multiple times!
  • Option 2: Use a 2-inch circular cutter and a smaller shape for the window. If you happen to have both of these shapes on hand, it’s easy to make your own version of cutout cookies!
Linzer Cookies

Tips for making the cookies

Linzer cookies are a fun baking project that results in visually-stunning, sugar dusted cookies with bright shapes of jam. There are a few notes for how to put together this recipe:

  • Chill the dough 1 to 3 hours. This is important with a cutout cookie dough: you’ll want it nice and cold to get uniform shapes.
  • Gently roll the dough slightly less than 1/4-inch thick. This makes just the right thickness for the finished cookie.
  • Simple cutout window shapes (like circles and hearts) are easier to cut out. The stars were a little trickier to cut, and they became more distorted when baked. But, they still turned out great.
Linzer Cookies

Once you’ve made your linzer cookies, you probably won’t be eating all 30 at once. How to store them? Here are some tips and notes about storage:

  • The cookies taste crisp the first day, then soft after storage. They’re delicious both ways, but we like the soft version best!
  • Store in a container with a few layers of parchment paper or foil between each. The powdered sugar on the bottom layer of cookies after a few days, so it’s good to protect between each layer.
  • Store at room temperature for 2 days or refrigerated up to 2 weeks. With room temperature storage, the powdered sugar can start to melt on the cookies that are stacked in layers beneath other cookies. We recommend storing them refrigerated for longer term storage. 
  • Or, freeze for up to 3 months. The powdered sugar topping is a little fragile, so keep in mind the cookies look best when they are fresh.
Linzer Cookies

Love a good batch of cookies? Here are a few more fun cookie recipes to enjoy:

This Linzer cookies recipe is…

Vegetarian.

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Linzer Cookies

Linzer Cookies

★★★★★

5 from 1 review
  • Author: Sonja Overhiser
  • Prep Time: 40 minutes (plus 1 hour chill time)
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 30 to 32 cookies
Print Recipe

Description

Linzer cookies are traditional Austrian jam-filled sandwich cookies! This classic recipe is simple to whip up at home.

Ingredients

  • 2 cups (240 g) flour, sifted
  • 1 cup (120 g) almond flour
  • 1 teaspoon cinnamon
  • ½ teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups raspberry jam
  • Powdered sugar, for dusting

Instructions

  1. In a medium bowl, whisk the flour, almond flour, cinnamon and salt. 
  2. In the bowl of a stand mixer add the butter and sugar. Beat with the paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla, and mix on low speed until combined. Gradually add the flour mixture and continue mixing on low speed until just combined, about 30 seconds. Divide the dough into two disks. Wrap the disks in plastic wrap and refrigerate for 1 to 3 hours.
  3. Preheat the oven to 350°F.
  4. Take one disc of dough out of the fridge and place it on a floured surface. Using a light touch, roll the dough out until it is slightly less than 1/4-inch thick. Use plenty of flour on the counter and the rolling pin to prevent sticking. Moving quickly so the dough remains chilled, use a linzer cookie cutter (or a 2-inch round cutter and smaller heart-shaped cutter) to cut an equal number of cookies with and without a hole in the center. Place excess dough back in the refrigerator and re-roll it after it’s chilled again (after baking the first sheet). Place the cookies on a baking sheet and refrigerate the sheet for 5 minutes.
  5. Transfer the baking sheet directly to the oven and bake for 11 to 14 minutes, until lightly browned. Cool the cookies for 1 minute on the cookie sheet. Then transfer to a cooling rack.
  6. Repeat with remaining disc of dough and re-rolled scraps of dough.
  7. Cool the cookies completely, at least 15 minutes. Then sift powdered sugar the cookies with the cutout centers. On the bottom cookies, spread a layer of jam about 1/8” thick (about 2 teaspoons per cookie), not quite to the edges of a cookie. Then very gently press on the top cookie to sandwich the jam. 
  8. Repeat for all cookies to make 30 to 32 sandwiches. Store room temperature with several sheets of parchment paper between the cookies for up to 2 days*, or refrigerated for 2 weeks. You can also freeze for up to 3 months. The cookies taste crispy the first day, and become softer after storage (both delicious, but we prefer the softer version!).

Notes

*With room temperature storage, the powdered sugar can start to melt on the cookies that are stacked in layers beneath other cookies. We recommend storing them refrigerated for longer term storage. 

  • Category: Cookies
  • Method: Baked
  • Cuisine: Austrian
  • Diet: Vegetarian

Keywords: Linzer cookies, linzer cookie recipe

A Couple Cooks - Recipes worth repeating.

The Best Banana Cookies

This banana cookies recipe is the best, hands down! Each bite is soft and chewy, infused with the rich flavor…

A Couple Cooks – Recipes worth repeating.

This banana cookies recipe is the best, hands down! Each bite is soft and chewy, infused with the rich flavor of brown butter and spiced with warm cinnamon.

Banana Cookies on a tray with bananas and cinnamon sticks

Forget everything you thought you knew about banana cookies. These are the absolute best, hands down! The brown butter infuses them with a rich, nutty flavor, while the warm cinnamon adds a touch of spice that takes them to the next level. Every bite is soft, chewy, and bursting with the delicious taste of ripe bananas. You won’t be able to resist them!

Why these are the best banana cookies

These banana cookies are the absolute best, and here’s why: they have the best banana-scented flavor and chewy, buttery texture. We had one ripe banana on hand and wanted cookies, but didn’t want to create just another blob-like cakey cookie like many cookies with banana. No, this had to be buttery, chewy, and crinkly (if possible). And we achieved it! Here’s what make these cookies great:

  • They have a chewy, soft and crinkly texture. When adding fruits like banana and pumpkin to cookies, they can get very cakey instead of buttery. Like our pumpkin cookies, these banana cookies have just enough butter to make the perfect texture.
  • Brown butter adds rich, caramel undertones. Brown butter adds nuanced flavor notes that take these cookies over the top.
  • Our friends and family can’t resist them! When we made these, our friends and family couldn’t stop talking about them. (Wow, that is good!) So we knew this recipe was a winner.
  • They store well. Cookie storage is important, since you’re likely not going to eat them all at once. These hold up very well at room temperature, refrigerated, or frozen.
Banana Cookies

The most important part: a ripe banana!

This banana cookies recipe requires just one ripe banana, which is nice for when you don’t have enough bananas on hand for banana bread or banana muffins.

As with any banana baked good, you’ll want a very ripe banana: the blacker the better! Bananas with a blackened peel bring added moisture, sweetness, and pure fruity flavor to baked goods like bread, muffins, pancakes, cookies, cake, and more. Don’t try making this recipe with anything but an extremely ripe banana.

Banana Cookies

Tips for baking banana cookies

Cookies can be temperamental, and banana cookies are no different. It’s challenging to get cookies that look perfectly identical. Here are a few tips for upping your baking game:

  • Use a cookie scoop. If you have a 1 ½ tablespoon cookie scoop, it’s helpful for portioning the dough perfectly.
  • If you have high quality non-stick cookie sheets, you can bake both sheets at once. This has become our preferred method for cookies. We recommend using two of these non-stick cookie sheets for the most even bake (keep reading for more).
  • If not, bake each tray separately. Refrigerate the cookie dough while the first tray bakes.
  • Remember, the crinkles happen while the cookies cool. You’ll remove the cookies when they are puffed, then they will cool and settle into crinkles.

Another tip for this banana cookies recipe is the quality of pans matters! We’ve experimented and when we used shiny aluminum pan with parchment paper, the size and shape of the cookies was completely off. However, baking on this non-stick cookie sheet worked great.

So, we recommend using two of these non-stick cookie sheets for the most even bake! The entire batch baked on these, rotating the sheets in the middle of baking, should come out out beautifully consistent.

Banana Cookies Recipe

Optional: add a glaze

Want to step up these banana cookies? You can add a glaze or icing! Keep in mind that the glaze adds additional moisture so the cookies don’t hold up as well during storage. You’ll want to store the cookies refrigerated for best results with a glaze. You can either add an icing drizzle with a fork or dip the cookies into the glaze. Here are a few ideas:

Storage for banana cookies

These banana cookies hold up well over time. This is a must for cookies in our opinion, since you’re making them in such a big batch. Here’s what to note about storing these cookies:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. 

More banana recipes

Want more with ripe bananas? Here are our favorite ways to use them?

This banana cookies recipe is…

Vegetarian.

Print
Banana Cookies

The Best Banana Cookies

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 24 to 26
Print Recipe

Description

This banana cookies recipe is the best, hands down! Each bite is soft and chewy, infused with the rich flavor of brown butter and spiced with warm cinnamon.

Ingredients

  • 10 tablespoons unsalted butter
  • 2 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar, plus more for rolling
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup mashed very ripe bananas

Instructions

  1. Preheat the oven to 350°F.
  2. Slice the butter into pieces and place it in a skillet over medium heat. Heat for about 5 minutes until it melts, turns foamy, and then becomes golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl. Transfer to the freezer for 15 minutes to cool (you can also do this in advance and cool it to room temperature).
  3. In a medium bowl, whisk the flour, baking soda, cinnamon, and salt.
  4. Add the cooled browned butter to the bowl of a stand mixer. Add the sugar and mix on High speed for 1 minute, until light and fluffy. Add the egg yolk and vanilla extract, and beat on High speed for 1 minute. Add the mashed banana and mix just until incorporated, scraping once. Pour in the bowl of dry ingredients and mix on Low speed until just combined.
  5. Line a baking sheet with parchment paper. Place ¼ cup granulated sugar on a plate. Roll the dough in 1 ½ tablespoon balls, using a cookie scoop if possible, then roll the ball into the plate of sugar. Repeat to make 2 trays of 12 cookies (24 to 26 total).
  6. Add the trays to the oven and bake 12 to 13 minutes, until puffed, reversing the trays at the 7 minute mark (the cookies will settle into the crinkles when the cool.) Allow to cool on the pan 5 minutes before removing to a baking rack.
  7. Store at room temperature for about 1 week, refrigerated for 2 weeks (bring to room temperature before serving), or frozen for 3 months (un-iced cookies freeze best).
  • Category: Dessert
  • Method: Baked
  • Cuisine: Cookies
  • Diet: Vegetarian

Keywords: Banana cookies, banana cookies recipe, banana cookie recipe

A Couple Cooks - Recipes worth repeating.

brown butter brown sugar shortbread

Fifteen Decembers ago, I shared a recipe for one of the delicious cookies I’d ever made or eaten: brown butter brown sugar shorties. I told you that because they were impossibly flavorful (nutty brown butter, brown sugar, vanilla, you&#8…

Fifteen Decembers ago, I shared a recipe for one of the delicious cookies I’d ever made or eaten: brown butter brown sugar shorties. I told you that because they were impossibly flavorful (nutty brown butter, brown sugar, vanilla, you’re welcome) but not terribly cute (beige, sprinkle-free) you should feel free to keep them home from parties where their feelings could be hurt as they were ignored in favor of the frosted, baubled, and brightly colored popular kids. They’re too good to share, anyway.

brown butter brown sugar shortbread-01

But the recipe turned out to fail one crucial test: It doesn’t work for everyone. The problem is the brown butter. All butter has some water content; when we brown it, the water content evaporates off and the amount of butterfat and milk solids left behind is variable. When you’re making salted brown butter crispy treats or a wedding cake with brown butter vanilla cake layers, it doesn’t matter: these recipes are forgiving. When you make a shaped cookie, like a slice-and-bake or cookie cutter shape that has to be consistent for everyone, it does. There were so many comments about the cookies turning into a crumbly mess that I had to add a note of caution, warning you to proceed only with modest expectations.

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