These marble cookies are made with my FAVORITE chocolate chip cookie recipe and a double chocolate chip cookie recipe. Since you have to make two batches of cookies, you’ll get around 50 cookies with this recipe, which is perfect if you bring them to a party, work, or give them away. You can also store the cookie dough in the freezer if you do not want to use it all. 

Double Chocolate Chip Marble Cookies

Mable cookies are a delicious treat that everyone can enjoy! You get the best of both worlds.  

I used the baking chips from Michaels, and they are so cute! I added extra white chocolate and semi-sweet chocolate chips to the mix. 

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Double Chocolate Chip Cookies

Double chocolate chip cookies are perfect when craving a brownie flavor with a cookie texture. I love making these with white chocolate chips, too.

Course Dessert

Keyword cookies, double chocolate chip, white chocolate chip, dessert, marble cookies, delicious recipe, holiday, themed cookies

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Servings 24 Cookies

Author Taralynn McNitt

Ingredients

• 1/2 Cup Unsalted Butter
• 1/2 Cup Sugar
• 1/2 Cup Packed Brown Sugar light
• 1 Large Egg
• 1 1/2 Teaspoons Vanilla Extract
• 1 Cup All-Purpose Flour
• 2/3 Cup Unsweetened Cocoa Powder
• 1 Teaspoon Baking Soda
• 1/4 Teaspoon Fine Sea Salt
• 1 1/2 Tablespoons Sunflower Oil Or vegetable oil, avocado oil, canola
• 1 Cup Semi-Sweet Chocolate Chips
• 1 Cup White Chocolate Chips

Instructions

• Preheat the oven to 350 degrees.
• In an electric mixer, beat the butter, sugar, and brown sugar together until fluffy. (Approximately 3-4 minutes.)
• Reduce speed, and mix in the egg and vanilla.
• Sift the flour, cocoa powder, baking soda, and salt together.
• Slowly mix the dry ingredients with the wet ingredients. Add in the sunflower oil gradually while mixing in the dry ingredients.
• Fold in the chocolate chips.
• Drop oversized tablespoon dough balls onto a non-stick baking sheet.

  Bake for 10 to 12 minutes. After taking them out of the oven, let them cook on the pan for twenty minutes before removing them.

After making the double chocolate chip cookie recipe above and the chocolate chip recipe, place them into individual bowls. Scoop out the batter from each bowl until the cookie scoop is filled. Place the cookies on a sheet of parchment paper two inches apart, and bake for 10 to 12 minutes. 

I shaped a few like hearts after they came out of the oven! I just did this by hand. I love that these cookies give you rich chocolate flavor, white chocolate chips, and semi-sweet chocolate chips. They are gooey in the middle and crispy around the edges. They have quickly become one of my favorite cookies! I plan to make a mint version for St Patrick’s day. If you do not have colorful baking chips, you can use white chocolate chips, semi-sweet chocolate chips, and holiday-themed sprinkles. 

I hope you enjoy this cookie recipe! I’ll be making them again this weekend, along with some delicious oatmeal cream pies! 

Questions for you!

1. Are you team white chocolate chip or semi-sweet chocolate chip?
2. Team brownie or team cookie?
3. What kind of recipes do you want to see on the blog this spring?

I plan to make these healthier almond flour chocolate chip cookies all year! They are made with seven simple ingredients, and I will share some swaps you can use!

Eating healthier recipes at home in 2023

Making healthier recipes at home will be so helpful when it comes to better eating habits. I’ve already started this week by making a lot of vegetables, proteins in the air fryer, eggs, homemade bread, and, to fill my sweet cravings, these cookies! They are so delicious and taste just as good as the real deal. I know that if my mom would have made these growing up, I would have totally eaten them! But was almond flour even a thing back then? Gosh, we are so lucky. 

I will link a few other healthy cookie options at the bottom of this post!
I love chocolate chip cookies that are soft and chewy but crispy around the outside, and for being made without butter or flour, these were exactly what I wanted!

These chocolate chip cookies are made with seven simple ingredients, but here are some swaps you can make!

INGREDIENTS

Almond Flour
(you can do coconut flour, but you will need to add in coconut oil to help with dryness)
Vanilla – Almond Extract, Cinnamon, or Citrus Extract. 
Sea Salt 
Chocolate Chips
I used dairy free, no added sugar, dark chocolate chips (here’s the brand) 

I made a batch of these for my son and added in chopped bananas and blueberries instead of the chocolate chips. I also left out the maple syrup and let the bananas and cinnamon sweeten them. I can share that recipe if you’d like! They came out super soft and easy for him to eat (and he still has zero teeth!)

Maple Syrup
You can use regular sugar, honey, agave, stevia, or monk fruit. If you use any dry sugar, you’ll need to add two tablespoons of coconut oil or melted butter to your batter; otherwise, it will be too dry. 
Baking Soda
Egg
3 tablespoons of flaxseed mixed with 3 tablespoons of warm water (let sit for five minutes) You may have to add in extra almond flour if the batter is too runny from this mixture.

Can I make Chocolate Chip Cookies Low Carb?

You can make this chocolate chip cookie recipe low-carb by using low-carb chocolate chips and monk fruit instead of maple syrup.
 
 

How to Make Almond Flour Chocolate Chip Cookies

In a mixing bowl, combine the flour, salt, and baking soda.

Mix in the egg, vanilla, and maple syrup.

Next, add fold in the chocolate chips (or your choice of mix-ins!)

Add the cookies to a parchment paper-lined baking sheet, and press the cookies down with your finger to flatten them. 

Bake for 10-12 minutes, and allow them to cool on the pan. 

Watch the Video Tutorial for Healthy Chocolate Chip Cookies Made With Almond Flour

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Almond Flour Chocolate Chip Cookies

Healthier chocolate chip cookies with simple and clean ingredients. They are gluten-free, made without butter, dairy-free, and have no refined sugar.

Course Dessert

Cuisine American

Keyword chocolate chip cookies, dessert, healthy recipes, healthy dessert, almond flour, gluten free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 24 Cookies

Author Taralynn McNitt

Ingredients

• 2 Cups Almond Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Sea Salt
• 1 Large Egg
• 1/4 Cup Maple Syrup
• 1 1/2 Tsps Vanilla
• 1 Cup Chocolate Chips

Instructions

• Preheat oven to 325 degrees
• Sift the flour, baking soda, and salt in a mixing bowl.
• Mix in the egg, maple syrup, and vanilla.
• Fold in the chocolate chips.
• Line a baking sheet with parchment paper, and scoop 1 1/2 tablespoon sized doughballs onto the parchment paper two inches apart. Press the dough down slightly to form a cookie.

  They won't flatten much since they're almond flour and not regular all-purpose flour.
• Bake for 10-12 minutes or until the edges are golden. Allow them to cool on the baking sheet.
• You can store it on the countertop, refrigerator, or freezer!

GLUTEN FREE | LOW CARB | HEALTHY | CHOCOLATE CHIP COOKIES | DIET-FRIENDLY

I like to store these cookies in the freezer. They stay extra chewy in the center, and they’re perfect in the morning with a cup of coffee! Plus, if I leave them out on the counter, I find myself eating way too many of them. The centers of these cookies remind me of chewy macaroons. I love them and cannot wait to try out other flavors! 
I hope you enjoy this healthier chocolate chip cookie recipe! I cannot wait to bring more healthy recipes to the blog (you guys voted for more on my Facebook page!) If you are not following me on Instagram or Facebook, please do so! I always share extra content on those platforms that sometimes never make the blog   

Questions for you!

1. Did you have a bad relationship with food as a kid?
2. What are some food boundaries you use with your family (or if you plan to!)
3. What healthy cookie recipe (or any recipe) would you like to see in 2023?

TRY MORE LOW CARB RECIPES IN 2023 | BROWSE MY LOW CARB RECIPES

VIDEO HOW TO MAKE GINGERBREAD OATMEAL COOKIES WITH A CHAIR TEA LATTE BUTTERCREAM FILLING

YES! I’ve made my oatmeal pies with all-purpose gluten-free flour and certified gluten-free oats times! You can hardly tell the difference. 

Can I make this recipe dairy-free?

Absolutely! Swap the butter for vegan butter! It’s that simple, and it works great. The Earth Balance butter sticks are what I use to make recipes dairy-free. 


These cookies are so simple to make. You’ll need to print this recipe or bookmark it so you can make them over and over again.

Fortunately, my son thinks my baking is entertaining. I turn up the Christmas music and dance around for him. He usually hangs out in his bouncy chair and laughs at me. Including him helps me get things done! Hopefully, he’ll be able to help me next year. 

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Gingerbread Oatmeal Cookies with a Chai Tea Latte Buttercream Filling

These are the perfect Christmas cookie! They pack a punch of spice, soft and perfect with a cup of coffee.

Course Dessert

Servings 18 Cookies

Author Taralynn McNitt

Ingredients

Gingerbread Oatmeal Cookie

• 2 1/2 Cups All-Purpose Flour
• 3 Cups Oats quick oats or whole work
• 1 1/2 Tsps Baking Soda
• 1/2  Tsp Baking Powder
• 1/2  Tsp Fine Sea Salt
• 1 1/2 Tbsp Ground Cinnamon
• 1 1/2 Tbsp Ground Ginger
• 1/2 Tsp Ground Cloves
• 1 Cup (+ 1 Tbsp) Unsalted Butter
• 1 1/2 Cup Packed Brown Sugar
• 2 Tsp Vanilla Extract
• 1/4 Cup Molasses
• 2 Large Eggs room temperature

Chai Tea Latte Buttercream

• 1/2 Cup Unsalted Butter room temperature
• 7 Ounces Marshmallow Fluff
• 4 Cups Powdered Sugar or more if needed
• 1 Tbsp Ground Cinnamon
• 1 Tsp Vanilla Extract
• 1/4 Cup Chai Tea Concentrate
• 1 Shot Espresso optional

Instructions

Gingerbread Oatmeal Cookies

• Preheat oven to 350 degrees.
• Mix the flour, oats, baking soda, baking powder, sea salt, cinnamon, ginger, and cloves in a large bowl.
• Using an electric mixer, combine the butter and brown sugar until light and fluffy (about two minutes.) Mix in the molasses and vanilla on high speed for about 1 minute. Scrape down the sides of the bowl and mix in the eggs (30 seconds on medium speed.)
• Add the dry ingredients to the electric mixer with the wet ingredients. Mix until thoroughly combined.
• Line a baking sheet with parchment paper and add heaping tablespoon-sized dough balls onto the sheet two inches apart.
• Bake for 10-12 minutes. When you remove them from the oven, they will be slightly undercooked, but they will continue to cook on the baking sheet. Do not remove them until they have cooled.

Chai Tea Latte Buttercream

• Whip the butter and marshmallow fluff for 2 minutes using the electric mixer.
• Mix in the powdered sugar and cinnamon at a low speed.
• Mix in the vanilla, chai tea concentrate, and espresso. If the buttercream isn't thick enough, add in extra marshmallow fluff and powdered sugar.

  You want the buttercream to be extra thick, so it doesn't fall out of the cookie.
• Once the cookies have completely cooled, spread 2-3 tablespoons of buttercream on the bottom of one cookie, and add another cookie to make a cookie sandwich.
• Store in the refrigerator or on the countertop. ENJOY!

 I am going to make more of these for my cookie gifts this year with my peanut brittle, peanut butter fudge, and lemon Linzer cookies!  I hope you enjoy this recipe, and please tag me on Instagram or come back to rate these if you make them. I love seeing your creations. 

Questions for you!

1. What is your favorite holiday flavor?
2. Have you ever made a dessert board?
3. Should I make a blueberry version of these?

browse more holiday recipes

Last weekend, I had my girlfriends over for a cookie-decorating lunch party. We try our best to make time during the busy holiday season to do something fun each year. I decided to host a cookie-decorating lunch party, and it was so fun putting everything together! I wanted to share the photos to inspire you to have your girlfriends over for a fun holiday-themed get-together. Life is busy for everyone, but it’s important to make time for friendships. This party theme was super simple to put together! I had most of the supplies, but I picked up a few things to make it extra special. 

I decided to make everything gluten-free and vegetarian to fit my friend’s dietary needs. I put together a giant salad with spring mix, baby kale, avocado, dried blueberries, cranberries, glazed almonds, raspberries, blueberries, cucumber, tomatoes, goat cheese, and balsamic vinaigrette. I put the Publix brand of gluten-free and vegan chicken strips in the oven to make them super crispy to go on top of the salad. They tasted just like chicken strips! 

I filled mini muffin liners with an assortment of sprinkles and then filled up two bottles with royal icing. 

Each cookie container came with a plastic wrap and ribbon, so when the cookies were dry, you could put them back in the container, wrap them up, and add a gift tag. 
 I put all the supplies on a baking sheet as decorating space. I supplied a plate to put the finished cookies on while they dried. 
It was cold and rainy outside, so the Christmas music playing and the candles lit had us all in the Christmas spirit. 

I baked the cookies and set up the decorating station the night before to make it easier!

Decorating the cookies was so fun! My stomach hurts from laughing when someone messed up on a cookie. There were so many that did not make the photos! My Santas are a little scary looking, but it was tough. Professional cookie decorators do not get enough credit. I plan to do cookies again this year because it’s one of my favorite things to do with my mom. 
 We had a much-needed coffee break to help us power through the rest of our cookies. I have so many Christmas coffee mugs, and the collection keeps getting bigger each year. My solution is to store them with the holiday decor after Christmas. World Market and Anthropologie make some of my favorites. Target has stepped it up, too! If you’re making Christmas cookies this year, I would love for you to tag me on your Instagram posts! I love seeing Christmas cookies!!  
My favorite places to buy sprinkles are TjMaxx, Target, Hobby Lobby, Michaels, and Walmart. Some of the cookie cutouts are from when I was five! My mom gave me a bunch that she had saved. 

 TjMaxx has all the cute pans and sprinkle holders, and Hobby Lobby has the best table decor.  Cheers! Of course, little bug hung out with us, too! 

I hope this inspired you to text your friends and set up a cookie-decorating lunch date! 

Questions for you!

1. Do you have any holiday traditions you do with your friends?
2. Which cookie shape is your favorite to decorate?
3. What are some bucket list holiday things you have planned for this year?

I’m not sure which I enjoyed more, eating these frosted gingerbread cookies, taking the photos, or making them! Can you believe it’s December already? This year, I’m going all out. It’s my first year celebrating Christmas as a mom, and I have to make up for not celebrating last year. I’m going in full decorating mode, visiting Christmasy activities, and doing all the baking. My son thinks baking is the funniest thing. I like to play music, let him chomp on the measuring cup, and dance around for him while he sits in his bouncing chair In the kitchen. He also loves watching the electric mixer! I have found that including him in the process makes it easier for me to get things done.
Last week, I made these deliciously soft, chewy, frosted gingerbread cookies, and so many of you messaged me asking for the recipe. I’m glad I can finally share them with you; these cookies will be in our family for years to come. We are so obsessed! 

When it comes to gingerbread, I like mine to be filled with spice. I want a powerful punch of ginger, cinnamon, nutmeg, and cloves. That screams “Christmas” to me. If you like a subtle cookie, you can always halve the spices in this recipe! I think the frosting suits the spices perfectly.  I know most gingerbread cookies are notorious for being on the harder side, but these are soft, chewy, and (sorry, I have to do it…) moist. 

VIDEO

I’ve been baking Christmas desserts using this Kitchenaid mixer for the past fifteen years! She’s been around since the blog was born. She’s made many Christmas cookies, brownies, cakes, truffles, and so on! I love pulling her out of my pantry, turning on the Christmas music, and baking away!

How to Make Soft Gingerbread Cookies

Preheat the oven to 350 degrees.

Cream the butter and sugar together until light and fluffy. This takes about 2 minutes on a medium speed if the butter is at room temperature. 

Sift the all-purpose flour, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves in a large mixing bowl.
Mix the vanilla and molasses, and don’t forget to scrape the edges.

Slowly mix in the egg.

Fold in the all-purpose flour, and mix on a low speed for about 15-20 seconds. Do not over-mix the flour. Scoop 2-tablespoon-sized dough balls onto a baking sheet lined with parchment paper. Keep them about two inches apart from one another. 
Bake the cookies for about 10-11 minutes. The edges will be golden, and the middle will be super soft. Let them cook on the baking tray once you remove them from the oven.  If you’re a regular reader, then you already know cream cheese frosting isn’t my favorite or my first choice. Don’t get me wrong, I’ll eat it, but I prefer buttercream.  I make carrot cakes, pumpkin bars, and other cream cheese frosting-style desserts with buttercream. 

How to Make the Best Frosting for Gingerbread Cookies

Adding marshmallow fluff is one of my favorite ingredients for making buttercream frosting thicker. Whenever I make a frosting for cookies, marshmallow fluff is always incorporated. It creates a glossy coat on top of the cookies, making them stackable while locking in the moisture so you can still get the “frosting” style on top.

Mix the butter, marshmallow fluff, and vanilla together on high speed for the frosting. Slowly fold in the powdered sugar. Gradually mix in the milk.

Once the cookies are completely cooled, you can start frosting them! You can make them fancy by using a piping bag, or spread the frosting with a knife and top with sprinkles! I keep so many sprinkles in my pantry, and it’s fun to dress them up.

It’s love at first bite with these frosted gingerbread cookies. I prefer them chilled and stored in the refrigerator, but you can also store them in a container outside of the fridge. They are SO GOOD with coffee or a peppermint mocha hot chocolate. I bought the Andes peppermint crunch chips to top a few of these cookies with, and if you’re a peppermint at Christmas type of person, you need to try that combo. I plan to make another batch of these and top them with peppermint chips. 

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Soft & Chewy Gingerbread Cookies with Whipped Marshmallow Buttercream Frosting!

These soft and chewy gingerbread cookies pack a punch of spice and are so cute and festive for holiday celebrations. They are the easiest cookies to make, and I promise you'll want to make them again and again.

Course Dessert

Cuisine American, German

Keyword Christmas Cookies, Gingerbread, Frosted Gingerbread, Cookies, Baking, Holiday Desserts, Ginger, Cinnamon, Buttercream

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 Cookies

Author Taralynn McNitt

Ingredients

Gingerbread Cookies

• 3/4 Cup Unsalted Butter (Room Temp)
• 1 Cup Sugar
• 1/4 Cup Molasses
• 1 Tsp Vanilla
• 1 Large Egg (Room Temp)
• 2 1/2 Cups All-Purpose Flour (1:1 gluten-free flour)
• 2 1/2 Tsps Baking Soda
• 1/2 Tsp Sea Salt
• 1 1/2 Tbsps Ground Cinnamon
• 2 1/2 Tsp Ginger
• 1/4 Tsp Nutmeg
• 1/4 Tsp Cloves

Whipped Marshmallow Buttercream Frosting

• 1/2 Cup Unsalted Butter (Room Temp)
• 2 Tsps Vanilla
• 8 Oz Marshmallow Fluff
• 2 1/2 Cups Powdered Sugar
• 3-4 Tbsps Milk

Instructions

Gingerbread Cookies

• Preheat oven to 350 degrees.
• Cream the butter and sugar together on high speed for about two minutes.
• Mix in the molasses and vanilla for 20 seconds at high speed. Scrape the edges.
• On a low speed, mix in the egg. Scrape the edges.
• In a mixing bowl, sift the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until combined.
• Fold the flour into the wet ingredients and mix on low speed for about 15-20 seconds. Scrape down the edges, and blend for an additional 10 seconds. Don't over-mix the flour.
• Place two tablespoon-sized dough balls onto a baking sheet lined with parchment paper two inches apart.

  Bake for 10-11 minutes. The edges will be golden.

  Allow the cookies to continue cooking on the baking tray; remove them once completely cooled.

Whipped Marshmallow Buttercream Frosting

• Mix the butter, vanilla, and marshmallow fluff on high speed until completely creamy and combined.
• On a low speed, fold in the powdered sugar and milk. Once the powdered sugar is mixed in, turn the speed to high for about 60 seconds.
• Frost the gingerbread cookies (once cooled!) and top with festive sprinkles.

  Store in the refrigerator or on the countertop.

  Enjoy!

First, let me apologize for the number of photos in this post. I couldn’t choose which ones I liked the most, so I included them all!

I love keeping bins of sprinkles in my house. 

I find them at Target, Michaels, Hobby Lobby, Homegoods, Amazon, and Walmart! 

Today, my girlfriends are coming over for a cookie-decorating lunch party, and I love having so many sprinkles to choose from! I’ll take some photos of the setup just in case you need inspiration or a Christmas get-together with your friends. I’m super excited to see my friends and catch up! It’s so hard getting together as a group when everyone’s lives are on different paths, but the holidays always bring us together.

I hope you all enjoyed this post! I will try to get some more blogs out this season with fun recipes. If you try this recipe, come back and rate it! I think you’re going to LOVE it.

Questions for you!

1. Do you like your gingerbread cookies to be extra spicy or subtle?
2. What is your favorite Christmas movie?
3. Are you a peppermint fan?

Chocolate Chip Cookie Recipe | Chewy, Gooey, and Crispy!

Chocolate chip cookies are a classic favorite that are easy to make and always a hit.

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Chocolate Chip Cookies | Chewy, Gooey, and Crispy!

Course Dessert

Cuisine American

Keyword cookies, chocolate chip cookies, dessert, cookie

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24

Author Taralynn McNitt

Ingredients

• 1 1/2 Cups All Purpose Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Sea Salt
• 1/2 Cup Unsalted Butter room temperature
• 1/2 Cup Packed Brown Sugar
• 1/2 Cup Sugar
• 1 Large Egg room temperature
• 1 Tsp Vanilla
• 1 1/2 Cup Unsweetened Chocolate Chips

Instructions

• Preheat the oven to 350 degrees
• In an electric mixer, beat the butter, sugar, and brown sugar together until fluffy. (Approximately 3-4 minutes.)
• Reduce speed, and mix in the egg and vanilla.
• Sift the flour, baking soda, and salt together.
• Slowly mix the dry ingredients with the wet ingredients. Fold in chocolate chips.
• Drop oversized tablespoon dough balls onto a non-stick baking sheet. Bake 8 to 10 minutes.

  After taking them out of the oven, let them continue to cook on the pan for twenty minutes before removing them.

Chocolate chip cookie recipe, homemade chocolate chip cookies, chocolate chip cookie doughc, chocolate chip cookie bars, chocolate chip cookie cake, chocolate chip cookie mix, easy chocolate chip cookies, best chocolate chip cookies, chocolate chip cookie ingredients, chocolate chip cookie recipe from scratch, chocolate chip cookie recipe without brown sugar, chocolate chip cookie recipe with self-rising flour, chocolate chip cookie recipe with brown sugar, chocolate chip cookie recipe with white sugar, chocolate chip cookie recipe with vanilla extract, chocolate chip cookie recipe

Ingredients

• 1 1/2 cups all-purpose flour 
• 1/2 teaspoon baking soda 
• 1 stick unsalted butter
• 1/2 cup sugar 
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt 
• 1 egg
• 1 teaspoon vanilla
  
• 1 1/2 cups semi-sweet chocolate chips

Substitutes

Flour – All-Purpose Gluten-Free Flour
Butter – Earth Balance Unsalted Butter
Sugar – Monk Fruit
Chocolate Chips – Walnuts, White Chocolate Chips, Dried Fruits, or anything you think will taste amazing thrown into the cookie!
Eggs – Egg Substitute

Warm, Gooey Chocolate Chip Cookies: The Perfect Treat for Any Occasion!

You’ll know when they’re done because the cookies’ edges will look lightly golden, but the middle will look soft. Even if the center doesn’t look done, but the edges are golden, take them out! They’ll continue to cook on the baking sheet for the next five minutes. The soft and gooey middle is the best part of the cookie, so make sure not to overcook them! For the jumbo size, I cooked them about 10-12 minutes long.

Chocolate Chip Cookies are a classic treat that everyone loves! These delicious cookies are made with butter, sugar, eggs, vanilla extract, and of course, chocolate chips. They are the perfect snack for any occasion and are sure to satisfy your sweet tooth. Enjoy the classic flavor of these soft and chewy cookies and indulge in the sweet, chocolatey goodness. Whether you’re baking them for a special occasion or just for a snack, these Chocolate Chip Cookies are sure to be a hit!

I hope you enjoy this chocolate chip cookie recipe so much that you eventually memorize it. I’m glad I finally put it up on the blog   Let me know if you try them out! xo

Share the Love with Chocolate Chip Cookies this Valentine’s Day!
For these fun Valentine’s Day cookies, I added pink and white chocolate chips, semi-sweet chocolate chips, and festive sprinkles into the batter! Once they came out of the oven, I added even more sprinkles!

Questions for you!

1. What is your favorite kind of cookie?
2. Crunchy cookies or soft cookies?
3. Cookies with coffee or cookies with milk?

Before I head out on my walk this morning, I wanted to share a delicious cookie recipe I made on New Year’s Eve! This caramel shortbread cookie recipe is for all the caramel lovers out there. They look fancy and festive without taking much time to make!
Ever since making my lemon linzer cookies, I can’t seem to get enough of this shortbread recipe, and it’s super easy to switch up flavors! I have made them with Nutella, raspberry lemon, blueberry, and now caramel. I plan to make a few Valentine’s Day flavors in the shape of hearts.

If you want to give them a Twix flavor, try drizzling chocolate over the top when they’re done!

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Caramel Shortbread Cookies

The prettiest short bread cookies.

Course Dessert

Keyword shortbread, cookies, caramel, dessert, baking, recipe

Servings 25 Cookies

Author Taralynn McNitt

Ingredients

• 1 Cup Unsalted Butter at Room Temperature
• 1 Cup Powdered Sugar
• 2 Tbsps Milk any kind of milk will work!
• 2 Tsps Vanilla
• 1/4 Tsp Sea Salt
• 2 1/2 Cups All-Purpose Flour
• 1/2 Cup Caramel Sauce (I used smuckers)

Instructions

• Preheat Oven to 370 degrees
• Add the room temperature butter, powdered sugar, vanilla, and milk to an electric mixer on medium speed. Mix together until smooth.
• Sift the flour and slowly add it to the mixer with the salt on a very low speed.
• Scoop the dough out of the mixer and place it onto a floured surface. Roll out the dough with a rolling pin until 3/4 a cm thick.
• Use the biscuit cutter to cut out an even amount, but add in the extra cutout for the other half.
• Transfer to a non-stick or parchment lined baking sheet
• Bake 6 to 7 minutes. Do not let them brown and allow them to sit on the pan for about five minutes before transferring them to the cooling rack.
• Once the cookies are completely cooled, add two tsps of caramel sauce to the center of the bottom cookie (but leave 3/4 cm around the edges uncovered or it'll pour over) and add the cutout cookie layer on top.

  Sprinkle with powdered sugar or sugar crystals

We enjoyed these cookies in the 70-degree weather with frozen sparkling juice (I’ll post that tutorial soon!)

I hope you all have a great Sunday

1. Are you a fan of caramel?
2. What is your favorite candy bar?
3. Are you fan of Valentine’s Day?

Happy Thursday, everyone! The next five days will consist of cloudy skies, scattered showers, and many indoor activities. I always get excited when rainy February hits down here. It just means Spring is near because, by mid-march, our trees start turning green, tulips make their way up out of the ground, and the temps are never under fifty. I’m not ready for summer just yet, but bring on Spring! I can officially prune my roses next week.

Since I’m stuck inside this afternoon, I decided to finally put together the recipe blog post for these delicious healthy low carb peanut butter cookies. They are gluten-free, grain-free, dairy-free, have no added sugar, but still taste just as good as the real deal. We went through these cookies so fast that I’ve made about three more batches this past week. We like to keep them frozen and have them in the morning with our coffee. For being made with almond flour, these peanut butter cookies have an incredible texture! The outsides are crispy, while the middles are soft and chewy. Peanut butter cookies are one of my favorites, and now that I can have a healthier version of them, it’s all I’ve wanted to eat lately. What’s for breakfast? Peanut butter cookies. What’s for lunch? Peanut butter cookies. Dinner? Same. Dessert? Ice cream…with peanut butter cookies. I can’t get enough! I purchased the Crazy Richard’s 100% Peanut Butter a few weeks ago, and it’s officially my favorite peanut butter! It doesn’t have any salt, sugar, oils, or anything added, yet it tastes as it does. I bought a big bulk pack on Amazon because we went through two jars in a week making these cookies. I used almond flour, peanut butter, vanilla extract, baking soda, monk fruit, golden monk fruit, salt, and egg for these cookies. I love recipes with minimal ingredients. It makes it easy to quickly whip up when you’re craving peanut butter cookies last minute. It also keeps the kitchen a bit cleaner when you’re only using two mixing bowls for the entire recipe. If you have a hard time mixing the ingredients (sometimes brands of almond four can be dryer than others), just add a few more tablespoons of peanut butter until you get the crumble consistency. The dough should be crumbly, but you should be able to form a ball with your hands. Almond flour doesn’t spread out the way regular baking flour does, so you’ll have to create the shape of your cookies with your hands before baking. It’s not a peanut butter cookie unless you press the fork into the dough.

This isn’t the case for these almond flour cookies, but peanut butter cookies have fork dents because standard peanut butter cookie dough is dense, and without the press, each cookie will not cook evenly.   Bake for about 12-minutes and let them cool down on the baking sheet for about 5-10 minutes before removing. 

 This recipe makes 18 cookies! Each cookie has 3 grams of carbs per cookie!

I cannot wait for you to try them  Questions for you!

1. Creamy peanut butter or Crunchy?
2. What’s your favorite brand of peanut butter?
3. Do you like cookies warm or frozen?

Make sure to tag me in your creations! I love seeing and sharing

Anyways, the point of this post is to share my recipe for the chocolate almond cookies that are low carb, no added sugar, dairy-free, gluten-free, and absolutely delicious and perfect for Valentine’s day!  I had a craving for chocolate almond cookies on Monday. I used to make almond flour cookies all the time (snickerdoodle, macadamia nut, etc.) I used my similar recipe with a coconut chocolate drizzle on top! I thought they would be so cute for Valentine’s day treat, so I added them to my heart tray. Kyle and I ate these cookies in 48-hours. They tasted so good, and they just melted in your mouth, especially when you dip them in coffee! I am going to be making another batch today. We keep them in the freezer (anyone else like their desserts frozen?) and grab one in the morning with coffee or have it as a treat after dinner. The best part about the recipe is that you can make them in less than 20-minutes! You pretty much add everything to the mixing bowl, bake for twelve minutes, and drizzle with the chocolate drizzle on top! A recipe where I don’t have to clean a huge mess up is my kind of recipe! These will be fun to make using just frosting on top with sprinkles for valentine’s day. You can make them without the chocolate drizzle, and they are just as delicious! The possibilities are endless with these cookies! You can even turn this recipe into a snickerdoodle by added 3 tablespoons of cinnamon and one tablespoon of coconut oil (so they don’t dry out.) I love messing around with the base of cookie recipes!

As of right now, I’m still on my low-carb diet. I explained why in (this blog post) so making recipes like this has helped me. I will write another follow-up blog post about it soon with more explanation of why I’m doing it, how long I plan to do it, and what benefits/side-effects I’ve been experiencing so far. The cookies are perfectly soft in the middle like a grocery store sugar cookie, and the edges are nice and crunchy. Even if I weren’t trying to eat lower carb, these cookies would still be on my must-make list! Once they turn this golden (about 12-minutes), then you can take them out of the oven and let them cool for about five minutes on the baking sheet before adding the chocolate glaze.
The chocolate glaze is delicious! Since the glaze is made with a coconut oil base, it hardens on top, just like those fudge cookies you get at the grocery store!

For these cookies, I used almond flour, coconut flour, almond extract, baking soda, monk fruit, golden monk fruit, coconut oil, cocoa powder, swerve confectioners sugar, salt, unsweetened almond milk, and eggs.

This recipe has 4 grams of net carbs! It fits perfectly into my low carb diet, so perfectly that I can have two or three throughout the day.  

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Chocolate Almond Cookies | Simply Taralynn | Low Carb

The most delicious low carb chocolate almond sugar cookies that are gluten-free, dairy-free, and without any added sugar!

Course Dessert

Cuisine American

Keyword low carb, dessert, cookies, chocolate, gluten-free, almond, keto, dairy-free

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 12

Author Taralynn McNitt

Ingredients

• 1 Cup Almond Flour
• 1/4 Cup Coconut Flour
• 1/2 Tsp Baking Soda
• 1/4 Cup Monk Fruit
• 1/4 Cup Golden Monk Fruit
• 1/8 Tsp Salt
• 1 1/2 Tsp Almond Extract
• 1 Large Egg
• 1/3 Cup Unsweetened Almond Milk
• 2 Tbsps Swerve Confectioners Powder
• 2 Tbsps Cocoa Unsweetened Powder
• 3 Tbsps Melted Coconut Oil

Instructions

• Preheat oven to 350-degrees!
• In a large mixing bowl, sift the almond flour, coconut flour, baking soda, monk fruit, golden monk fruit, and salt together. Set aside.
• In a small mixing bowl, mix the egg, unsweetened almond milk, and almond extract.
• Pour the wet ingredients into the flour mixture and mix well.

  If it's too wet to form into cookies, add a tablespoon of coconut flour. If the batter is too dry, add in a tablespoon of almond milk.
• Form two tablespoon-sized dough balls into cookies onto the baking sheet.

  Almond flour won't form a cookie-like normal flour, so you'll have to form it before baking.
• Bake cookies for approximately 12-minutes. Once they're lightly golden, take them out and let them cool down for 5-minutes.
• In a small mixing bowl, combine the swerve, cocoa powder, and coconut oil until creamy like a glaze. Drizzle over the cookies and let them cool down.

  The icing will harden, but if you want to speed up the process, place the cookies in the freezer.

Notes

90 Calories, 4g Net Carbs, 3g protein, 9g fat
Makes 12 cookies

I can’t wait to hear what you think of these cookies!

Questions for you!

1. What holiday would you cancel?
2. What low-carb cookie recipe should I make next?
3. Do you like freezing your desserts, too?

This recipe has been on my blog for about six years now. I decided to remake these cookies over the weekend because so many of you tagged me in your pictures after making these cranberry chocolate chip cookies. I forgot how delicious they were, so thank you for inspiring me to make these again! Whether you’re looking for a delicious chocolate chip recipe or love all things cranberry, you will adore this recipe. It would be these cookies if I had to pick the perfect chocolate chip cookie consistency! The insides are soft and gooey, but the outsides are crunch and chewy! This recipe is perfect for a late-minute dessert. I used to bring them to backyard BBQs and parties when I needed a last-minute dessert dish. You can make these faster than stopping at a grocery store to pick them up. Plus, fresh homemade cookies are so much better! They take about 20-minutes to make! You can make them mini or jumbo! There’s something so delicious about a jumbo chocolate chip cookie.

I first made this recipe when I had a ton of cranberries left over from Thanksgiving. Eventually, it became a staple cookie all year round. They’re even more sophisticated when you add a few sprinkles of orange zest on top.

Just look at the inside of that cookie! The hardest part is trying not to eat the whole batch.

The cranberries add such a fun addition to the cookie because they are a bit sour and tart, but when mixed with the cookie’s chocolate and sweetness, they transform into a candy-like flavor. Adding a touch of pink to a cookie makes them even prettier. The ingredients are simple! Like my other recipes, you can make swaps to fit your dietary needs!

Chocolate Chip Cookie Ingredients

• 1 1/2 cups all-purpose flour 
• 1/2 teaspoon baking soda 
• 1 stick unsalted butter
• 1/2 cup sugar 
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt 
• 1 egg
• 1 teaspoon vanilla (1 teaspoon)
• 1 1/4 cups semi-sweet chocolate chips
  
• 1 cup chopped fresh cranberries

Chocolate Chip Cookie Substitutes

Flour – All-Purpose Gluten-Free Flour
Butter – Earth Balance Unsalted Butter
Sugar – Monk Fruit
Cranberries – Dried Cranberries, Chocolate Chips, Walnuts, White Chocolate Chips, or anything you think will taste amazing thrown into the cookie!
Eggs – Egg Substitute 

The recipe is so simple. I LOVE SIMPLE.

1. Heat the oven to 350!
2. Sift the flour, salt, and baking soda.
3. In an electric mixer, beat the butter, sugar, and brown sugar together.
4. Lightly mix in vanilla and egg.
5. Gradually spoon in the flour at a low speed.
6. Fold in chocolate chips and cranberries.
7. Line a baking sheet and place the oversize tablespoon dough balls two inches apart. Place them 3 inches apart if you’re doubling the size (3 tablespoons!)

Try your best not to eat all the batter…it’s pretty much cookie dough heaven. For this batch, I doubled the size. I usually always make miniature cookies, but for these, I wanted to make them jumbo. I used about three tablespoons of the dough and placed them 3 inches apart on the baking pan. You’ll know when they’re done because the cookies’ edges will look lightly golden, but the middle will look soft. Even if the middle doesn’t look done, but the edges are golden, take them out! They’ll continue to cook on the baking sheet for the next five minutes. The soft and gooey middle is the best part of the cookie, so make sure not to overcook them! For the jumbo size, I cooked them about 10-12 minutes long. The recipe makes about 22 jumbo cookies!  These are seriously the best chocolate chip cookies ever! The cranberry is a delicious addition, but you cannot go wrong with this recipe!  Don’t forget to pin this recipe to make later!

If you want, make a big batch of this dough and freeze it for emergency bake moments! This recipe is saved in a folder in front of my family recipe binder. Let me know if you want to see which recipes I have saved in my binder! I started saving recipes (even printing ones like this out) to place in my binder just in case my family later on in life wanted a list of recipes that are my absolute go-to. I remember my grandma always keeping a recipe box, and I’d snap photos of them to add them to my binder. 

Print

Perfect Chewy and Gooey Chocolate Chip Cranberry Cookies

Course Dessert

Keyword cookies, gluten-free, dairy-free, healthier dessert, healthy eating, oatmeal, chocolate chip, coconut, cranberry cookies, cookies, chocolate chip, vanilla, baking

Servings 24

Author Taralynn McNitt

Ingredients

• 1 1/2 Cups All-Purpose Flour also works with gluten-free
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 1 Stick Softened Unsalted Butter Works with vegan butter
• 1/2 Cup Packed Brown Sugar
• 1/2 Cup Sugar or monk fruit
• 1 Large Egg
• 1 Tsp Vanilla
• 1 1/2 Cups Semi Sweet Chocolate Chips
• 1 Cup Cranberries (fresh or dried)

Instructions

• Preheat the oven to 350 degrees.
• Sift the flour, salt, and baking soda together and set aside in a separate bowl.
• In an electric mixer, beat the butter until creamy.
• Add in the sugar and brown sugar.
• Lightly mix in the vanilla and egg.
•  Scoop the flour mixture into the wet ingredients gradually (you don’t want it flying everywhere).
• With a spoon, fold in the cranberries and the chocolate chips.
•  Scoop oversized tablespoon dough balls onto a baking sheet two inches apart.

  I also made jumbo cookies with this recipe using 3 tbsps sized doughballs
•  Bake for approximately 8-12 minutes. The edges should be slightly brown, and the middles will still be soft.

  The middles will continue to cook on the baking sheet, so make sure to take them out as soon as the edges are golden.

I hope you enjoy this perfect chocolate chip cookie with cranberry recipe! Don’t forget to watch the video to see how easy they are to make!

Questions for you!

1. Do you like when I include videos in these recipe posts?
2. Do you want me to share what recipes I keep in my binder?
3. If not cranberries, what would you add to these chocolate chip cookies?