Whenever I taste biscotti, I immediately have a flashback to the year in college when I worked as a café barista. I was one of the oddballs in the café world, constantly greeting people with a chirpy hello! and an exaggerated grin. My coworkers, much cooler than I, normally went for the “service without a smile” approach.
Every single year, for as far back as I can remember, my mother makes a rugelach type cookie which she (and what I presume every member of her extended family) calls simply a “nut roll”. I haven’t had her rugelach in quite some time because it has all kinds of things in it that I just don’t do; but every year around this time, I start to crave it like nobody’s business.
So, starting in Autumn I begin to make a bunch of cookies of this “rugelach” type… pretty much all the way until January (when I start cursing winter and planning my move to the tropics). This version is not overly sweet and they are kinda big. You could share one… if you were really desperate to be a nice person. But this recipe makes quite a few cookies, so there’s no need to get all crazy…
These cookies are a fabulous way to enjoy the combination of cinnamon and chocolate. I called them “brownie” cookies because of their awesome texture: crispy on the outside and nice and chewy in the middle. To me, they taste just like little cinnamon brownie bites.
They also make your kitchen smell heavenly while they are baking.
Okay folks… they may not look like regular chocolate chip cookies… but you gotta trust me on these. They are seriously addicting little bites of awesomeness.
Since I first started eating gluten free, I have been trying to create a replica of my all time favorite vegan chocolate chip cookie recipe. Well, I finally have come very very close! But, I wanted to pause for a moment, and celebrate this little gem that I found along the way.
The cookies themselves are a little unorthodox, as they are made with buckwheat flour and almond flour… but the taste is quite remarkable. I have made these four times in the last week… which proves how much my son and husband enjoyed them. They loved them.
Not bad for my first attempt at using buckwheat flour– which by the way, is my new BFF. <3
These are super rich and chocolatey, exist somewhere in between a cookie and a truffle, and are loaded with peanut butter. Yes, they taste as awesome as they sound. If you are feeling a little lazy (or are just out of chocolate chips) the cookies are fantastic if you skip the dipping step.
Yum… don’t you just love cookies that don’t need “cooked”? Like most raw cookies, these little gems are ridiculously easy to make and good for you… holiday bonus! They are not overly sweet, like many of the awesome raw cookies that contain dates. They are actually a little bit tart. But, they are oh so scrumptious. Definitely a nice change of pace for the ol’ holiday cookie tray.
This cookie is a fun combination of two of my faves: Snickerdoodles and Pecan Sandies. And, there are some more spices laced in to make them super festive. These are so simple to prepare, and take almost no time to bake and cool. They would be a perfect addition to any holiday cookie line-up. Double the batch and you will have plenty to go around…
Lately I have been loving me some almonds…and these cookies are a great way to get a good fix of almonds AND overdose on sugar. They are crunchy cookies with a filling that is eerily similar to a store bought peanut butter sandwich cookie’s filling- especially the generic kind. And that just makes my day.
Be careful with these, though. Like the store bought kind, they tend to give you that same kind of sick feeling after eating just a couple. I guess this could probably be due to the fact that you are actually eating 4 cookies and a bunch of sugary filling.
I guess my point is, be sure to share… your recipients will thank you.