Candy Cane Chocolate Chip Cookies

how to make it

1. In a medium sauce pan over medium heat, add butter. Move butter around until totally melted. Allow butter to bubble, and foam up, stirring occasionally. Mixture will get very loud as the butter boils. Continue to stir and run a heat resistant spatula along he bottom of the pan to prevent milk solids from burning. Mixture will then get VERY foamy! Keep stirring. Mixture will go quiet. Once there is a brown hue, and nutty caramel aroma, pour butter into a dish. Place in fridge or on ice bath to stop from cooking.

2. Allow butter to cool completely in fridge (2-3 hrs), until it is back to a soft room temperature.

3. In a standmixer with a paddle attachment, cream together butter, sugar, and maple syrup.

4. Add in eggs , yogurt, and vanilla.

5. In a small bowl, mix together flour, baking soda, and sea salt.

6. Fold in try ingredients. When almost combined, add in mix ins, and stir.

7. Scoop cookies out, and place in large zip lock bag. Chill dough for 4 hours (or overnight).

8. Preheat oven to 350F and line cookie sheet with parchment paper.

9. Bake cookies for 9-11 minutes (medium), or ~15 minutes (large).

10. Allow to cool on tray before transferring to a wire rack to cool completely.

What you’ll need

1 Cup butter, browned

1 2/3 Cups brown sugar

1 1/2 Tbsps maple Syrup

1 egg + 1 egg Yolk

2 tsps vanilla

1 Tbsp greek yogurt

2 1/4 Cups flour

1 tsp baking soda

1 tsp sea salt

1/2 Cup white chocolate chips

1 Cup semi sweet chocolate chips

1/3 Cup mint M&Ms, roughly smashed

1/4 Cup crushed Candy Cane

Triple Ginger Cookies

How to make it

1. Combine water and flax in a small dish. Stir, and set aside for 10 min to thicken. This will be your emulsifier (aka your egg).

2. Preheat the oven to 350 F and line a cookie sheet with parchment or a silicon baking mat.

3. In a stand mixer fitted with a paddle attachment (or in a bowl) cream together shortening and sugars.

4. Add in egg, molasses, lemon juice, lime zest, orange zest, and fresh grated ginger.

5. In a small bowl, mix together dry ingredients.

6. Fold dry ingredients + chopped crystallized ginger chunks into mixture. Note, I chop the ginger into cubes approximately the same size as chocolate chips.

7. Roll dough into balls, and roll in remaining sugar.

8. Place on baking sheet, and push in a few extra little chunks of candied ginger if desired.

9. Bake at 350F for 7-9 minutes. Let cool on tray for 5-10 minutes before transferring to wire rack.

What you’ll Need

3/4 Cup vegetable shortening

1/2 Cup golden sugar

1/2 Cup coconut sugar

1 Tbsp Ground Flax + 3Tbsps Warm Water

2 Tbsps Molasses 

1 tsp lemon juice

2 tsps lime zest

1 tsp orange zest

1 Tbsp fresh grated ginger

2 Cups flour

2 tsps cinnamon 

2 tsps ginger

1 tsp baking soda

1/2 tsp all spice 

1/3 Cup chopped crystallized ginger 

~3 tbsps sugar (for rolling)

Red Velvet Oreos with Sugar Free Cream Cheese Filling

How to make it

1. In a mixing bowl fitted with a paddle attachment, combined butter and sugar. Cream together scraping down sides occasionally.

2. Add in melted chocolate, apple sauce, vanilla and food colouring.

3. Sift in cocoa, flour, baking soda, and salt.

4. Place dough on large sheet of parchment paper and roll into a log (1 to 11/2 inch thick).

5. Place in fridge for 1.5-2 hours, until hard.

6. FOR THE FILLING: While dough chills, beat together cream cheese and butter. Once combined, add in powdered sugar replacement. Drizzle in almond milk and vanilla. Scrape into bowl.

7. Preheat oven to 350F. Slice dough into 3/4 cm thick disks. Place on cookie sheet lined with parchment paper. Bake for 11-15 minutes.

8. Allow to cool.

9. Using a piping bag, or with a knife, spread filling on half of cookie. Place top on, and squeeze gently.

What you’ll need

Cookies

1/3 Cup butter, room temperature

1/4 Cup sugar

1/3 Cup chocolate chips, melted

1 Tbsp apple sauce

1 tsp vanilla

3/4 Tbsp red food colouring

1/2 Cup flour

1/4 Cup cocoa powder

1/2 tsp sea salt

1/4 tsp baking soda

Filling

1/2 Cup cream cheese, room temperature

3 Tbsps butter, room temperature

1/4 Cup Swerve powdered sweetener

1 tsp vanilla extract

1/2 Tbsp almond milk