It’s Cookie Day ðŸª

Hey guys! It’s Cookie Day!


Mmmmm…. look at that melty chocolate….

Now I bet you want a nice, warm, gooey cookie. I do.

So here’s a round-up of my favorite cookie recipes. 

Warning: Highly addictive. May cause a mess in the kitchen. Symptoms include a party of deliciousness in your mouth. Enjoy at your own risk.

The best chocolate chip cookies – These are a staple in my house. I make them nearly every week.

My family’s favorite oatmeal raisin chocolate chip cookies – I also make these quite often.

S’mores cookies – you won’t regret these. I make these for every gathering we go to and they’re always a hit.

Gluten-free “Death By Chocolate” cookies (recipe below)

But wait there’s more!

Have you tried Cookie Butter? I know it’s not something new, but man, it’s delicious. Melting a tablespoon or two and drizzling it over vanilla ice cream is my favorite way of enjoying the cookie spread. It hardens like a chocolate shell and is just heavenly.

How about some variations? I like to add M&Ms to the chocolate chip cookies. Also, mini peanut butter cups (or regular cups chopped up) make an amazing substitute for chocolate chips. And potato chips. Yes. Put a big chip in the center of a chocolate chip cookie before baking. It’s so delicious.

Here’s that Death by Chocolate recipe. My friend gave me this recipe so the credit goes to her. 😊

“Death by Chocolate” Gluten Free Chocolate Cookies

  • 16 oz or 2 cups of semisweet chocolate (I just use regular chocolate chips)
  • 4 TBSP Butter
  • 1/2 Cup Millet flour 
  • 1/2 Cup Cocoa Powder
  • 1/2 tsp Baking Powder
  • 4 Eggs 
  • 1 Cup Sugar 
  • 1 tsp Vanilla
  1. Melt chocolate and butter and stir until smooth.
  2. Beat eggs and sugar until pale yellow and thick, about 5 minutes or so. Then add vanilla. 
  3. Fold in the chocolate mixture, the millet flour, cocoa powder and baking powder. (Sometimes I add chocolate chips too.)
  4. Put mixture in the freezer for 30 minutes. (Sometimes I skip this step if the dough turns out thick enough.)
  5. Make into a 2 inch rounds and bake on a parchment-lined pan in a 350 degree oven for 15 minutes or until the top is cracked. 
  6. Cool for at least 10 minutes before you remove from the pan. 

Makes about 20 cookies

{Note: Honey can be substituted for the sugar, but DO NOT beat the eggs and honey together. Add the honey after beating the eggs. And you will have to freeze the dough; it will be too thin otherwise.}

Happy baking!

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