Salted Caramel Coconut Cookies

This year I baked several types of Christmas cookies of which I made these vegan and gluten free Salted Caramel Coconut Cookies.  They were a nice addition to my usual cookies and I’m sure I will be making them again next year.   Funny how they were the first to vanish off the cookie plate! Continue reading

3-Seed Breakfast Cookies



I was thinking…not every cookie that we bake needs to be a shining star.  Sometimes, it’s the “Plain Jane” of cookies that give us the most comfort (especially with a hot cup of tea and a good book).  Do you know what I mean? I think so.  This soft 3-Seed Breakfast Cookie does just that.  And for a cookie, it’s a pretty healthy one as well.

One thing with this recipe…I lowered the amount of sugar from the original recipe as I found it to be too sweet.  It originally called for a 1/4 cup of White Sugar and a 1/2 cup of Brown Sugar.  You will see my changes below.  You can always add more sugar if you like a sweeter cookie.

Feel free to swap the seeds for other ingredients.  I used a total of 3/4 cup of seeds.  You can use nuts, raisins, dried cranberries, dried coconut, chocolate chips etc.  Choose your variations. Continue reading

Ultimate Vegan-GF Chocolate Chunk Cookies



So let’s say you have a friend, relative or maybe even an enemy that is Vegan and/or Gluten free.  And let’s say out of the goodness of your heart, you want to do something nice for them…like off the charts nice.  May I (highly) suggest that you make a batch of these truly amazing cookies.  I can’t make promises for your enemies loving you but it’s sure worth a try.   I will say that this cookie recipe is a wee bit pricier to make but I can’t recommend it enough!  They taste so amazingly good and you would never know that they are V&GF!  If you decided to keep all the cookies for yourself, I wouldn’t be surprised. Continue reading

Peanut Butter Cookies


I love Peanut Butter!  Love, love, love Peanut Butter.  If you’re like me and get a craving for a peanut butter cookie you will almost go mad until you finally get one.  I haven’t had a PBC for a very long time. I almost forgot all about them. When someone asked me the other day to make a batch, I couldn’t wait to make them.  The aroma of baking PBCs just fills your kitchen with pure delight and it won’t take long for anyone else in the house to come wafting in hopes of eating a few.  So without further delay, here’s how I made mine.  Note: I added Peanut Butter Chips to this recipe just to give it an extra peanut buttery kick (and well worth it, I might add).  However, the peanut butter chips are optional if you prefer not to add them. Continue reading

Christmas Bake-Exchange Tips

Christmas Cookies

Hello Everyone!  I was at the dentist today (of all places) waiting for my appointment.  I was chatting with two young ladies when the conversation turned to Christmas Baking.   I asked them if they were in a Christmas Bake-Exchange and started giving hints and tips about having one.   They appeared to be sold on the idea.  Where I work, we have a bake exchange every year between four of us.  In this blog post I will tell you how we do ours.  Should you decide to start or join a bake-exchange, choose the tips that you feel would work for you. Continue reading

Chocolate CHUNK Cookies



This Chocolate Chip (Chunk) Cookie recipe has been flying around my kitchen for over a year now…and why have I not made it?  I really can’t say.  I almost forgot I even had it until the other day I was going through a pile of recipes and there it was.  With an upcoming potluck this weekend, I knew they HAD to be made.  I will warn you: this recipe does come with a few quirks that must me adhered to.  Firstly, you need Cake/Pasty Flour AND Bread Flour.  No All-Purpose flour allowed (so don’t even think about it  ; ).  If you have a local Bulk Store, I would recommend going there to buy your flours as opposed to committing to 2 large bags of flour. Secondly, this recipe is a 2 (two) day process.  UGH…I know! The dough must be refrigerated for 24 hours.  This process adds to the look and texture of the cookie so don’t skip this step!  By the time you’re finished making the dough, you’ll be glad to see it go in the fridge. The next day you’ll have a clean kitchen to start Operation Baking Cookies.

I will tell you this,  all the work that goes into this precious gem of a cookie are all well worth it.  If the amount of the ingredients seem a little to daunting, then by all means, cut the recipe in half. I have provided 29 large step-by-step photos (Yikes!) to show you just how easy this recipe really is. A recipe like this deserves this many pics.

We have Pastry Chef Jacques Torres, known as “Mr. Chocolate” to thank for this unbelievable recipe that makes over 8 dozen cookies.  Go Big or Go Home!  Let the games begin… Continue reading

Chocolate Sparkle Cookies


Don’t let the two day process to make this cookie prevent you from making it.  That would be a shame. I came across The Chocolate Sparkle Cookie a few weeks ago.  I was offered one and at first glance it didn’t look like anything special.  Just a regular chocolate cookie.  I took a bite and boy was I wrong! You know the old saying, “Don’t judge a book by it’s cover.” That’s exactly what I did.  Lesson learned.   One bite: it was sensational!  It was like eating a super chocolaty fluffy brownie.  Very smooth and light. Not what I was expecting at all!  You would never think that it’s gluten free. Continue reading

Kellogg’s® Special K® Cookies

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My Mom baked these regularly for us when we were kids. We loved them.  I assume she got the recipe from Kellogg’s®.  They bring back fond memories of my childhood.

Note: The next time I make this recipe I will update with photos.

Kellogg's® Special K® Cookies
Recipe type: Cookie
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Pre-heat oven to 350° F. The recipe calls for ungreased cookie sheets but I still line mine with parchment paper.
  • 1 cup Flour, sifted
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • ½ cup Butter, softened
  • ⅔ cup Sugar
  • 1 tsp Vanilla Extract
  • 1 Egg
  • 3 cups Special K Cereal, slightly crushed
  1. Sift together Flour, Baking Powder, and Salt. Set aside.
  2. Add Butter, Sugar, and Vanilla into a mixing bowl. Beat until very light and fluffy.
  3. Add Egg and beat well.
  4. Stir in sifted dry ingredients.
  5. Add 1 cup of the Crushed Special K Cereal.
  6. Roll level measuring-tablespoon of dough in the remaining crushed Special K Cereal.
  7. Place 2 inches apart on ungreased baking sheets.
  8. Bake at 350° F for 12-14 minutes or until lightly browned. Remove immediately from baking sheets. Cool on wire racks.