It was in that cozy space, filled with laughter and love, that I learned the magic of baking. These cookies are not just a treat; they are a connection to my roots, a reminder of the warmth of family ...

These no-bake chocolate chip cookies offer a guilt-free treat with just four simple ingredients: almond flour, coconut oil, ...

Coconut oil aids in stress relief, cholesterol level maintenance, ... I tell you all of this because today I made oatmeal pecan chocolate chip cookies using half butter and half coconut oil.

Fold in the shredded coconut, chopped almonds, and chocolate chips. Using a cookie scoop (for even-sized cookies) drop it onto the cookie sheet. Bake for 10-12 minutes until set and golden brown.

1) To Make the chocolate chip cookies: Cream together butter and sugars for about 3 minutes. 2) Add the eggs one at a time and completely incorporate the egg before adding the next one.

The new cookie flavor combines gooey caramel chips, fresh shredded coconut and melty dark chocolate in a rich, buttery crispy-yet-chewy cookie that'll make you wish spring could last forever!

Whether you prefer your chocolate chip cookies more chewy than crispy, ... They taste extra rich from a generous amount of coconut oil. Time 2 hours. Yields Makes about 3 1/2 dozen.

Scatter the coconut on a cookie sheet and roll each log in coconut until fully covered. Wrap logs in parchment or waxed paper and refrigerate until firm, about 45 minutes. 3.

In a large bowl, combine the butter, coconut sugar, granulated sugar, vanilla, baking soda and salt and beat on medium speed of a mixer until creamy, about 2 minutes (see Baker’s Note).

Fold in toasted nuts, seeds, and coconut, plus 8 oz. semisweet chocolate, coarsely chopped, or 1¼ cups semisweet chocolate chips or wafers (disks, pistoles, fèves) and 1 cup old-fashioned oats ...