easy cookies

100% vegan, made with six very simple ingredients, free of added sugar, loaded with chocolate, beyond delicious, and requires no cooking. In just 20 mins you'll have a sweet treat perfect for any day of the week.

6 Ingredient No Bake Chocolate Chip Cookies

cashews

coconut oil

vanilla extract

old fashioned oats

chocolate

flaky sea salt

1. Line a baking sheet with parchment paper.2. In the bowl of a food processor, combine the cashews, dates, coconut oil, vanilla, and oats. Pulse until well combined and no large chunks of dates remain. If the dough seem dry, add an extra tablespoon of coconut oil and a splash of water to bring the dough together. Stir in the chocolate chips.&nbsp;3. Roll the dough into 18-20 tablespoon size balls and place on the prepared baking sheet. Using the palm of your hand, gently press down on each dough ball to flatten into circles. Transfer to the freezer and freeze 10-15 minutes or until firm.&nbsp;4. If desired, melt 4 ounces of chocolate and drizzle over the cookies. Sprinkle with flaky salt. Eat...or let the chocolate harden and store in an airtight container in the fridge.&nbsp;

Who says you have to wait until Easter for carrot cake cookies?

Carrot Cake Cookies

c. (1 1/2 sticks) butter, softened

brown sugar

c. sugar

eggs

pure vanilla extraact

c. all-purpose flour

baking soda

cinnamon

nutmeg

kosher salt

carrots (from 2 medium carrots)

c. unsweetened shredded coconut

c. raisins

c. old-fashioned oats

cream cheese,

milk

pure vanilla extract

I'm sure the original recipe would have been delicious. I do not enjoy coconut and raisins so I replaced with chocolate chips and skipped the icing. So delicious. My cookies turn out good.

Tasted great and looked amazing, but they were a little on the cake side (as opposed to chewy cookie). Good if you're into that kind of texture.

Instead of old fashioned oats I used regular oats. Used a little more than the recipe called for because the reg oats are smaller than old fashioned. Also added a little more baking soda. Added pecans instead of coconut. 
I dried the shredded carrots on paper towels before adding to the cookie mixture so it wouldn’t be loose. Refrigerated the dough for about an hour. The cookies came out great!  Soft and cakey. I baked them for 7 minutes turned the pan then baked them for another 5 minutes.  
Make sure the egg and the butter sit out overnight to get to room temperature

Loving these!!!  I didnt use the cream cheese icing but did an almond bark drizzle!

Nice cookies that aren’t too sweet and the perfect texture!!

Kind of cake like. Good, but not fabulous.

My cookies came out flat and not pretty!! I was mad!! I added about another 3/4 c flour and they were better. Probably won’t make this recipe again. They tasted good but looked horrible

This simple recipe makes delicious soft and chewy sugar cookies in just 20 minutes.

Chewy Soft Sugar Cookies

flour

baking powder

salt

butter (softened (not melted))

sugar

almond extract

sugar (for coating (optional))

Preheat oven to 375℉/190℃.

In a mixing bowl, combine the flour, baking powder and salt, and set aside.

In another bowl, cream together the butter and sugar till smooth, then mix in the egg, vanilla and almond extracts.

Gradually fold in the dry ingredients to make a smooth dough.

Roll the dough into small round balls, then coat in sugar.

Place the balls a couple of inches apart, on an ungreased baking tray.

Bake for 8-9 minutes. Leave on the tray for 2 minutes before removing to cool.

Simple cookies with a delicious cinnamon and coffee flavor.

Cinnamon-Coffee Cookies

instant coffee crystals

Tablespoon water

butter, softened

shortening

cloves

vanilla

all-purpose flour

Stir the coffee crystals into 1 tablespoon hot water until dissolved and set aside.

In a large bowl, using an electric mixer beat together the butter and the shortening for about 45 seconds or until well blended. Add sugars, cinnamon, baking powder, nutmeg, baking soda, salt, and the cloves, beat until combined. Beat in the eggs one at a time just until combined. Add the vanilla and the coffee mixture, beat until combined. Beat in the flour a little at a time until well combined. Cover and chill for 1 to 2 hours or until dough is easy to handle. May also be refrigerated overnight.

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or lightly grease. In s small bowl stir together the â cup granulated sugar and the 1 teaspoon of cinnamon. Shape the dough into 1-inch balls, roll in the cinnamon sugar mixture to coat. Place 3 inches apart onto the cookie sheet. Bake for 10 to 12 minutes or until edges are set. The centers will look a little underdone. Allow to cool on the cookie sheet for 3 to 4 minutes before transferring to a wire rack to cool.

Soft, delicious, quick and easy chocolate cheesecake cookies.

Soft chocolate cheesecake cookies

g cream cheese (at room temperature)

butter

white sugar

dark cocoa powder

milk chocolate

Easy and delicious, soft kefir and cocoa cookie recipe.

Melt in your mouth cocoa and kefir cookies

g all-purpose flour

0.25 tsp baking soda

g cocoa powder

g (or less) white sugar

130 ml kefir or buttermilk

60 g melted butter

tsp vanilla extract (optional)

Soft & Chewy Lemon Sugar cookies that are vegan, dairy-free, eggless, and full of lemony flavor!

Vegan Lemon Sugar Cookies

vegan butter (113 grams)

+ 2 Tbsp organic sugar (124 grams- 1/2 cup for dough, 2 Tbsp

Tbsp ground flax (10 grams)

Tbsp lemon juice (32 grams)

tsp lemon zest (2 grams)

tsp vanilla (5 grams)

cup+ 3 Tbsp all purpose flour (152 grams)

tsp baking powder (2 grams)

First add the butter and 1/2 cup of...

First add the butter and 1/2 cup of the sugar to a bowl and cream together until light and fluffy, about 1 minute. Then, add in the ground flax, lemon juice, lemon zest, and vanilla and mix together.

Next, add in sifted flour, baking powder, and...

Next, add in sifted flour, baking powder, and salt to the mixing bowl. Mix until a smooth and thick cookie batter forms. Do not overmix or else you will form too much gluten and the cookies will not spread as much and be tough.

Next, add the bowl of dough to the...

Next, add the bowl of dough to the fridge, cover, and let chill for 30 minutes- 1 hour.

Cover a baking sheet in parchment paper and...

Cover a baking sheet in parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and use a 1.5 Tbsp cookie scoop to form your cookie dough (30 grams per cookie of dough). Roll into balls between your palms and then roll in the 2 Tbsp of sugar that was set aside so that each dough ball is coated.

Place the lemon sugar cookie dough balls onto...

Place the lemon sugar cookie dough balls onto the baking sheet. If you want flatter cookies, you can slightly press the dough down with your palm, but leave as is for the cookies you see pictured. Make sure that each cookie is kept about 2 inches apart since they will spread while baking.

Bake for 10-14 minutes until bottoms are lightly...

Bake for 10-14 minutes until bottoms are lightly browned and the cookie is cooked through but has slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.

Remove the cookie tray from the oven and...

Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. Then, let the cookies cool on the baking sheet for 5-10 minutes. The cookies will be soft and puffy out of the oven and will naturally deflate a little while cooling.

Once the cookies have cooled, serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/zmehvgpdgkokrhzdavly.mp4

Soft & Chewy Vegan Lemon Sugar Cookies. These homemade lemon cookies are eggless, dairy-free, and are truly the best lemon cookie recipe to make from scratch!

Everyone needs a classic, old-fashioned peanut butter cookie recipe. Make bakery-style, soft peanut butter cookies at home with this simple recipe.

Soft Peanut Butter Cookies

butter (softened)

peanut butter

sugar (for sprinkling)

In a mixing bowl, cream the butter, peanut butter and sugar. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.

In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.

Use a large cookie scoop (or whatever size scoop you'd like!) and roll the dough into balls.

Place the dough balls on a non-stick baking mat. Use the tins of a fork to make a criss-cross pattern, pressing down into the cookie dough. Sprinkle extra white sugar on the tops of the cookies. Refrigerate the cookies for 30 minutes.

Bake the cookies at 375 degrees for 9-10 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn't be browned at all.

Store in an airtight container.

https://www.youtube.com/watch?v=W_VNDXq2vA0

How to Make SOFT PEANUT BUTTER COOKIES  I Tastes of Lizzy T
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Everyone needs a classic, old-fashioned peanut butter cookie recipe. Make bakery-style, soft peanut butter cookies at home with this simple recipe. 

BAKERY STYLE, SOFT PEANUT BUTTER COOKIES
Time to share another of our “famous” bakery style cookie recipes! (Famous= popular in our family. 🙂 ) I love my cookies soft, slightly underbaked, and THICK. Oh, yeah, and they have to be straight from the oven. That is, barely cooled off enough to not burn my hand. If I had to choose one of our bakery style cookie recipes as my favorite, these soft peanut butter cookies would be at the top of the list. Why? Well, because of a few reasons:
1: They’re peanut butter cookies, and I looooovvvveeee peanut butter! (Obviously!)
2: These cookies are thick and soft. No hard, crispy edges here.

 
3: Lastly, they are moist. A lot of times peanut butter cookies are very dry and crumbly, especially the kind you buy from the store. You could have the classic peanut butter cookie look, but unfortunately, I’ve had to second guess myself before grabbing a cookie. Some types of peanut butter cookies are so dry, you can barely taste the peanut butter. Thankfully, these cookies are not that way. In fact, these cookies are bursting with peanut butter flavor and stay soft!

Ingredients

1 cup butter softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup granulated sugar for sprinkling


Instructions
In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
Use a large cookie scoop (or whatever size scoop you'd like!) and roll the dough into balls.

Place the dough balls on a non-stick baking mat. Use the tins of a fork to make a criss-cross pattern, pressing down into the cookie dough. Sprinkle extra white sugar on the tops of the cookies. Refrigerate the cookies for 30 minutes.
Bake the cookies at 375 degrees for 9-10 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn't be browned at all.
Store in an airtight container. 

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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.

Some of our most popular recipes to try!

How to Make Cherry Bread: https://goo.gl/ryaUDM
How to Make Almond Cream Cake: https://goo.gl/xBTxzC
How to Make Frito Taco Salad: https://goo.gl/5PYzzN
How to Make Chewy Sugar Cookies: https://goo.gl/YkJq2A
How to Make The Best Spaghetti Sauce: https://goo.gl/4iL975

How to Make SOFT PEANUT BUTTER COOKIES {Recipe Video

Why bake regular cookies when you can make our double chocolate cookies with a gooey caramel centre? Quick to make, and gluten-free too! Next time: try our triple chocolate cookies with white choc chunks.

Caramel centre double chocolate cookies

salted butter

dark chocolate (at least 70%), roughly chopped

soft light brown sugar

caster sugar

vanilla bean paste

gluten-free flour

½ tsp bicarbonate of soda

½ tsp baking powder

dark chocolate chips

Sea salt flakes

You’ll also need

trays

Electric hand mixer or stand mixer

Melt the butter and dark chocolate in a large heatproof bowl set over a pan of barely simmering water, stirring once or twice, until smooth. Remove from the heat and set aside to cool.

Put both sugars, the eggs and vanilla in a mixing bowl and beat with an electric hand mixer for 5 minutes or until creamy, pale and airy (or use a balloon whisk for 5-10 minutes). Add the cooled chocolate/butter mixture and beat for 30 seconds more to combine.

Sift the flour, cocoa, bicarb and baking powder into the batter and mix briefly to incorporate. Stir in the chocolate chips, then put the cookie dough in the fridge for 30 minutes to firm up.

Heat the oven to 160°C fan/gas 4. Divide the mixture into 16 equal portions, rolling into balls. Push a toffee into the centre of each, then fold the dough around to enclose. Arrange on the trays, at least 5cm apart, flattening each ball slightly. Chill the trays of cookies in the fridge for 10-20 minutes (see Make Ahead).

Bake the cookies for 13-15 minutes until just set. Sprinkle with salt flakes, then leave to cool for 15 minutes on the trays. Transfer to a wire rack to cool completely.

You&#039;ll love Creamsicle Orange Cake Mix Cookies, and they&#039;re very easy to make any time. These soft cookies filled with orange flavor and white chocolate chips are just so absolutely delicious! 

Creamsicle Orange Cookies

cream cheese (softened)

orange extract

orange cake mix

orange food coloring (or 1 part red to 2 parts yellow) (optional)

white chocolate chips

Preheat oven to 350F. Line cookie sheets with parchment paper.

In a large mixing bowl, beat together the butter, orange extract, cream cheese, and egg with an electric mixer until smooth. Add the cake mix and mix well.

Optional: add orange food coloring if desired until the cookie dough reaches your desired orange color.

Stir the white chocolate chips into the cookie dough. Chill the dough in the refrigerator for 30 minutes.

Form the dough into 24 balls. Roll each in the powdered sugar and then place on the parchment paper lined cookie sheets.

Bake the cookies at 350F for 12-13 minutes. Cool on the cookie sheet for 2-3 minutes, then remove from the pan and finish cooling on a wire cooling rack.

The easiest double chocolate cookie made with brownie mix!

The Easiest Chewy Chocolate Brownie Cookies

(18 ounce) box Ghirardelli Double Chocolate Brownie Mix

(64 grams) all-purpose flour

eggs,

vegetable oil

chocolate chunks

Place a rack in the upper third of the oven and preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.

In a large bowl or stand mixer fitted with a paddle attachment or a large bowl with electric hand beaters, combine all of the ingredients except for the chocolate chunks and mix well, scraping down the sides as needed. The dough will be very sticky. Use a spatula to fold in 3/4 cup of the chocolate chunks.

Using a small cookie scoop, scoop out the dough and drop onto the prepared baking sheet about 2 inches apart. Press a few chocolate chunks into the top of each cookie dough.

Bake for 8 minutes to start, cookies should have a thin film on top and the batter should no longer be glossy, should still be able to see small ripples of darker batter. DO NOT OVERBAKE THESE COOKIES. They will cook up fast and can dry out easily if cooked too long. Every oven is different, so do a few in a test batch to see how long they need.

Remove from oven and allow to cool on pan for a couple of minutes before transferring to a cooling rack.

Consume immediately or store in an air-tight container for up to one week (if they last that long).

Easy peasy and delicious! Going straight to my grandson’s freshman dorm at Tulane!

A unique trio of add-ins makes for an ideal chewy-crispy cookie!

Ranger Cookies

oats

(2 sticks) unsalted butter (softened)

brown sugar, packed

butterscotch chips

crisped rice cereal,

Preheat oven to 375°F and line two cookie sheets with parchment paper. Set aside.

In a medium bowl, stir together the flour, salt, baking soda, and oats.

In a large bowl, cream together the butter and sugars with an electric mixer until light and fluffy. Add vanilla and eggs and beat until well combined.

Add dry ingredients to butter mixture and mix until incorporated. Stir in butterscotch chips and cereal.

Roll dough into 1 1/2 tablespoon balls and place 2 inches apart on prepared cookie sheet. Gently press some extra cereal into the top of each cookie, but try not to flatten them completely.

Bake until very lightly golden, 7-9 minutes. These are best slightly underbaked but will set up as they cool. Let cool 5 minutes on cookie sheet before transferring to a wire rack to cool completely. Enjoy!

This is the best Cut Out Sugar Cookie Recipe for holiday baking! These easy cookies have amazingly buttery flavor and hold their shape for decorating. They’re the perfect Christmas cookies for Santa, and any other occasion!

The Best Sugar Cookie Recipe

tsp baking powder

tsp salt

unsalted butter, cold

tsp almond extract

tsp vanilla extract

Using a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy.&nbsp; Add in egg, almond extract, and vanilla extract until well combined.

 In a medium mixing bowl, sift together flour, salt and baking powder.  Slowly add to the wet ingredients, mixing until well combined.

Roll dough in a ball and set aside. Place in the fridge for 10 minutes (optional).  Preheat oven to 350 degrees.

Roll dough out on a well-floured surface until the dough is 1/4&quot; thick.  Use cookie cutters to cut out whatever shapes you desire.

Transfer to cookie sheet.&nbsp; Freeze 5-10 minutes.

Remove from freezer and bake for 7-8 minutes or until cookies start to turn lightly golden around the edges.

Let completely cool and decorate with our delicious icing recipe.

These outrageous cookies bring the best of oatmeal cookies and chocolate chip cookies together in a food marriage made in heaven.

Top 26 easy cookies recipes from across the web

The most viewed easy cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 26 easy cookies recipes from across the web

The most viewed easy cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

6 Ingredient No Bake Chocolate Chip...

Carrot Cake Cookies

Chewy Soft Sugar Cookies

Cinnamon-Coffee Cookies

Soft chocolate cheesecake cookies

Melt in your mouth cocoa and kefir ...

Vegan Lemon Sugar Cookies

Soft Peanut Butter Cookies

Caramel centre double chocolate coo...

Creamsicle Orange Cookies

The Easiest Chewy Chocolate Brownie...

Ranger Cookies

The Best Sugar Cookie Recipe

Easy Chocolate Chip Oatmeal Cookies

Holiday Gooey Butter Cookies

Iced Oatmeal Cookies

Swedish Hazelnut & Cardamom Cookies

The Best Monster Cookies

Easy Cake Mix Christmas Cookies

Easy Slice and Bake Cookies

Grandma’s Pecan Puffs

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The most viewed easy cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine