One-Bowl Butter Cookies (Keto)

 Ingredients:

1/2 Cup Salted Butter Softened

1 1/2 Cups Finely Ground Blanched Almond Flour

1/4 tsp Salt

1/2 Cup Granular Erythritol

1/2 tsp Vanilla Extract

1 Large Egg

1/8 tsp Liquid Stevia

Directions:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Put all the ingredients in a medium-sized mixing bowl. Using a hand mixer, slowly blend on low speed, then increase the speed to medium and continue mixing until everything is well combined.

Using a small cookie scoop, scoop the dough onto the prepared pan, leaving 2 inches of space between the cookies. Use the back of a fork to press crisscrosses on each cookie.

Bake for 12-14 minutes, until the cookies start to turn light brown around the edges. Allow to cool completely before removing from the pan. The cookies will continue to firm up as they cool. Leftovers can be stored in an airtight container at room temperature for up to a week.

Soft Pumpkin Cookies

INGREDIENTS

• 2 1/2 cups  all-purpose flour
• 1 teaspoon  baking soda
• 1 teaspoon  baking powder
• 1 teaspoon  ground cinnamon
• 1/2 teaspoon  ground nutmeg
• 1/2 teaspoon  salt
• 1 1/2 cups  granulated sugar
• 1/2 cup  butter (1 stick), softened
• 1 cup  LIBBY'S® 100% Pure Pumpkin
• 1 large  egg
• 1 teaspoon  vanilla extract
• Glaze (recipe follows)
• 
  
• INSTRUCTIONS
• PREHEAT oven to 350° F. Grease baking sheets. 
• COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
• 
  
• BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
• FOR GLAZE:
• COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Low Sugar Gluten-free Chocolate Chip Cookies

Ingredients:

2 eggs
2 TBSP softened butter
1/4 cup brown sugar substitute (I used Truvia Brown sugar blend, but you can use a 1/2 cup of brown sugar)
2 cups Almond flour (sifted)
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp Salt
1 (1oz.) package sugar-free white chocolate instant pudding
1/2 cup milk chocolate chips (I used slightly more, closer to 3/4 cup and felt like I could have done it successfully with slightly less, but you can adjust to your preference)

Directions:
Preheat oven to 350*F.
Beat eggs until nice and foamy. In a separate bowl combine the brown sugar and butter, then combine with eggs. Add vanilla. In another bowl combine the dry ingredients (almond flour, pudding, baking powder, baking soda, and salt). Add dry ingredients to wet mixture, mix well. Add chocolate chips.
Prepare a cookie sheet with parchment paper or a slipmat. Spoon dough onto cookie sheet (the cookies don’t spread, and will pretty much stay exactly as you put them on the sheet, so for a more cookie look slightly flatten the mound of cookie dough).
Bake in preheated oven for 9-12 minutes (depending on the size of your cookies).

Caramel and Chocolate Filled Peanut Butter Cookies

Can you think of anything more yummy than a chocolate, peanut butter, and caramel combination!?! Yeah, this is DELICIOUS!!!

Ingredients

1 Cup Unsalted Butter
1 Cup Peanut Butter
1 Cup Sugar
1 Cup Packed Brown Sugar
2 Eggs
2 1/2 Cups Flour
1 tsp Baking Powder
1/2 tsp Salt
1 1/2 tsp Baking Soda
1/2 tsp vanilla
1 bag of Caramel Filled Hershey Kisses (take each one out of their wrappers)

Directions

Cream butter, peanut butter, and sugars together. Beat in eggs. In a separate bowl mix flour, baking powder, salt, and baking soda together. Stir dry ingredients in with peanut butter mix. Add vanilla.

Chill for at least one hour.

Preheat oven to 350°F.  Roll batter around Hershey kisses**, then roll in white sugar. Place on cookie sheet. Bake for 7-9 minutes.

**If you're like me you start to get tired of trying to roll the dough around the kisses! My variation on this is to just roll the batter into walnut sized balls and put on the cookie sheet, after baking put the Hershey kisses on top.... still uber delicious!!!

Snickerdoodles

Ingredients:
For Cookie Dough:
1 Cup Shortening
1 1/2 Cups Sugar
2 Eggs
2 1/2 Cups Flour
2 tsp Cream of Tartar
1 tsp baking soda
1/2 tsp salt

For Cinnamon-Sugar Mixture:
1/4 Cup Sugar
2 tsp Cinnamon

Directions:
Preheat oven to 375°. Mix the shortening, sugar, and eggs until creamy. Mix the dry ingredients in another bowl. Blend the wet with the dry ingredients until well mixed. Roll the dough into balls about the size of a walnut. Prepare the cinnamon-sugar mixture in a small bowl. Roll the cookie dough into the cinnamon-sugar mixture and place on an ungreased cookie sheet. Bake for 6-10 minutes. As they cool they will wrinkle on top.

Chocolate Chip Cookies

This is my absolute FAVORITE chocolate chip cookie recipe! I adapted it from a recipe I found on allrecipes.com (one of my favorite recipe sites to browse through, mainly because it has reviews for it's recipes and the reviews are VERY helpful). Depending on the size of cookies you are making this recipe can make up to 6 dozen (these are small cookies), but if you are making cookies the size I like... it's probably closer to 3-4 dozen!

Ingredients

2 Cups Softened Butter

1 1/2 Cups Brown Sugar

1/2 Cup Sugar

2 (3.4 oz) Packages Instant Vanilla Pudding

2 tsp Baking Soda

4 eggs

2 tsp Vanilla Extract

4 1/2 Cups Flour

1 (12 oz package, which is about 4 cups) Chocolate Chips**

Directions:

Preheat oven to 350° F.

In a large bowl cream together the butter, brown sugar, and white sugar. Beat in the instant pudding, baking soda, eggs, and vanilla until well blended. Add flour gradually until all mixed together. Finally stir in chocolate chips.

Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Make sure they are at least an inch apart (depending on how big of spoonfuls you are making you may need more space).

Bake for 9-12 minutes. Edges should be golden brown.

**DELICIOUS VARIATIONS**

Nutty:

If you like nuts you can just add 2 cups of nuts (I recommend using walnuts) to the above recipe.

White Chocolate Chip Cranberry:

This is one of my FAVORITE combinations and I feel better with adding the cranberries when I eat the cookies!!! For this variation use 1 (12 oz) package of white chocolate chips and 2 cups of dried sweetened cranberries.

For Kids:

When making chocolate chip cookies for kids I like to use the Mini-Morsels chocolate chips, then I make the cookies small and it's just right for them!

Everything but the kitchen sink:

Ok... for this one you add a little bit of everything, you can pick your favorites or add anything else you think sounds yummy!

1 Cup Heath pieces

1 Cup Butterscotch chocolate chips

1 Cup White Chocolate Chips

1 Cup Milk Chocolate Chips

1/2 cup Walnuts

Death by Chocolate
If you LOVE chocolate (like I do) you can use chocolate pudding instead of vanilla! 

No Bake Cookies

I think these are my husbands absolute favorite cookies! I haven't found anything yet that when given the option he will choose it over these! Once again it's a recipe from my mom, but I have tweaked to find what I like to make it perfect! This recipe makes about 30 cookies... I'm not sure of the cost on this one, mainly because these are all ingredients that I usually have around the house!

Ingredients:

3 Cups oatmeal

3 TBSP Cocoa

1/2 Cup Coconut (optional, I usually leave it out since that's what my husband prefers and I don't usually have coconut laying around)

1/2 Cup Peanut Butter (I use creamy, but crunchy works too)

1/2 Cup Butter or Margarine (if you use the sticks it's one stick)

2 Cups Sugar

1/2 Cup Milk

1 tsp vanilla

Directions:

In a large bowl add oatmeal, cocoa, and coconut (if desired). Stir until well mixed. On top of the oatmeal add peanut butter. 

Melt butter (or margarine). Add sugar and milk. Bring to a boil until between 235-240°F, I have found this to be the perfect temperature. If you don't have a thermometer, then allow mix to boil for approximately 3 minutes.

Once this temperature is reached remove from heat and mix in vanilla. Pour syrup mix into the oatmeal mix. Stir until well blended. Drop onto wax paper (aluminum foil works too). Let set until firm (about 10 minutes).