Hot Chocolate Cookies

Chocolate and Cinnamon mixed in a cookie. And they are crinkly. Chewy on the outside and so soft and flavorful on the inside. Just like a chocolate heaven in a cookie. I really like loads of different cookies. And I thought I liked Banana Bread. We have had the coolest summer in like FOREVER. I am still wearing sandals all the time, but my feet are always cold. Air conditioning has been off for a while. It is very dry here, the grass is not a pretty green color. My Husband watered yesterday, but not in overkill. This is like the third or fourth time all summer he has watered. And really, my grass really only looks horrible to me. (slight exagerration.)

Since Sweets by Shayla is cruising along, I seem to make the same cookies all the time. That is why I found this recipe. My sisters were my testers, one loved it and the other thought it was "just OK".

These are just one of the coolest looking cookies. Very dimensional. Knooks and Crannies of flavor..
This cookie also falls into a NO Dairy and NO Egg.  Vegan with Gluten.

This is not a huge batch of cookies. Makes between 24-28, depending on the size.

Hot Chocolate Cookies
adapted from desertculinary.blogspot.com

Ingredients
1 2/3 cup all purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup canola oil
1 cup granulated sugar
1/4 cup pure maple syrup
3 tablespoons soy or almond milk. (or regular milk -- no longer vegan)
2 teaspoon chocolate extract

FOR THE SUGAR COATING
1/3 cup granulated sugar
1 teaspoon cinnamon

Directions
Preheat oven to 350 degrees. Line baking sheet with Silpat. Set aside

In a large bowl, whisk together flour, cocoa, baking soda, cinnamon and salt.

In a large bowl, with a paddle attachment, add oil, sugar, maple syrup, milk and chocolate extract. Add dry ingredients to wet and mix until just incorporated.

FOR THE SUGAR COATING
In a small bowl mix the cinnamon and sugar together.

Using a cookie scoop, scoop out portions and drop into sugar coating. Roll around and place on cookie sheet. Space out 2 inches apart. Place in oven and bake for 8-10 minutes. When done, remove from oven and let rest for 5 minutes, and then transfer to wire rack for further cooling.

small batch of intoxicating flavor

plunked in the cinnamon sugar of love

These cookies would also make GREAT Ice Cream Sandwiches. 

Just a thought for another day.

Almond Butter Delights

Almond Butter. OMG it is SO good. Screw peanut butter, I have SO moved on. Between, Nutella, Biscoff, Cashew butter and now Almond butter. Peanut butter is not happening. Almond butter is available in most grocery stores. It is more expensive than Peanut butter, but less expensive than Cashew butter.

I could have just eaten this out of the jar. Would of it been wrong. I did buy it. Well, it is going into the cookies. And let me tell you, these cookies are just amazing. My Mom suggested Almond Extract. Sometimes, almond cookies have needed extract, DO NOT put it in these. You will ruin the smooth nutty taste. They were quick to make, and baked in nothing flat. I love new cookies. I really cannot imagine just eating the same old, same old my whole life. BORING.

Almond Butter Delights
Adapted by ME

Ingredients
1/2 cup butter (1 stick) at room temperature
1 cup white sugar
1/2 cup almond butter
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup crushed slivered almonds

Directions
Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper. Set aside.

In a large bowl with a paddle attachment, cream together the butter and sugar until light and fluffy. 2 or 3 minutes. Add in almond butter and continue to mix. Add in egg and vanilla until just incorporated.

While you are creaming the butter and sugar together, in a separate bowl, whisk together flour, baking soda, baking powder and salt.

Once the wet ingredients are incorporated, begin slowly adding in the dry ingredients. Mix until just blended, no pockets of flour. Gently stir in by hand the crushed slivered almonds.

Using a cookie scoop, place dough on Silpats about two inches apart. Smash cookies down with a wet cup or wet bottom of glass.

Bake for 9-11 minutes, until edges start to get slightly brown. Transfer to wire rack and let cool completely.

Makes about 3 1/2 dozen

This is a perfect batch. When you do not need a ton of cookies

I have only tried this brand of Almond Butter. If you have a better brand, let me know

Perfect for display. They are crispy, but melt in your mouth with all of the butter

If I only ate 1.....