#nuttycookies

Indulge in the vegan version of the famous Neiman Marcus cookies, packed with rich chocolate chips and crunchy nuts, these cookies are a delightful treat for any occasion.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup vegan butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 flax eggs 2 tablespoons ground flaxseed meal + 6 tablespoons water. 1 teaspoon vanilla extract. 2 cups vegan chocolate chips. 1 cup chopped pecans or walnuts.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, prepare the flax eggs by mixing ground flaxseed meal with water. Let it sit for 5 minutes to thicken. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, cream together vegan butter, granulated sugar, and brown sugar until light and fluffy. Beat in the flax eggs and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in vegan chocolate chips and chopped nuts until evenly distributed. Scoop cookie dough onto the prepared baking sheet, leaving space between each cookie. Bake in preheated oven for 10-12 minutes, or until edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy these vegan Neiman Marcus cookies with a glass of almond milk!

Prep Time: 15 minutes

Cook Time: 12 minutes

Cowboy cookies are hearty and delicious treats that combine oats, chocolate chips, nuts, and coconut in a satisfyingly chewy cookie.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups rolled oats. 1 cup semisweet chocolate chips. 1 cup chopped pecans or walnuts. 1/2 cup shredded coconut.

Instructions: Set the oven to 350F 175C and heat it up. Add the butter, granulated sugar, and brown sugar to a large bowl. Mix them together until the cookies are smooth. Add the eggs one at a time while beating, and then mix in the vanilla. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the butter mixture and mix just until everything is combined. The chocolate chips, chopped nuts, shredded coconut, and rolled oats should all be carefully mixed in. Drop rounded tablespoons of dough onto baking sheets that have not been greased. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges turn golden. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 15 minutes

Cook Time: 10-12

Indulge in the rich flavors of flourless chocolate oatmeal cookies. These cookies are gluten-free and packed with the goodness of oats and almond butter, making them a delightful treat for all occasions.

Ingredients: 2 cups rolled oats. 1/2 cup cocoa powder. 1 tsp baking soda. 1/4 tsp salt. 1/2 cup almond butter. 1/4 cup coconut oil, melted. 1/2 cup maple syrup. 1 large egg. 1 tsp vanilla extract. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, baking soda, salt, and rolled oats together in a large bowl. Melt the coconut oil and add it to another bowl. Then, add the maple syrup, egg, and vanilla extract. Whisk the mixture together until it is smooth. Add the wet ingredients to the dry ones and mix them well to make a dough. The chocolate chips should be carefully mixed in. Drop spoonfuls of dough onto the baking sheet that has been prepared, leaving about 2 inches between each one. Press down a little on each cookie with the back of the spoon. After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Enjoy these tasty chocolate oatmeal cookies that don't need flour!

Prep Time: 15 minutes

Cook Time: 10 minutes

Brighten up your day with these delightful sunshine cookies! Packed with chocolate chips and optional nuts, these cookies are a burst of happiness in every bite.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chips. 1 cup chopped nuts optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add the butter, granulated sugar, and brown sugar to a large bowl. Mix them together until the cookies are smooth. Add the eggs one at a time while beating, and then mix in the vanilla. Put the flour, baking soda, and salt in a different bowl and mix them together. Slowly add this dry mix to the butter mix and make sure it's well combined. If you want to use them, add the chopped nuts and chocolate chips in last. Drop rounded tablespoons of dough onto baking sheets that have not been greased. After the oven is hot, bake for 9 to 11 minutes, or until golden brown. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. With milk or your favorite drink, these sunshine cookies are a great treat.

Prep Time: 20 minutes

Cook Time: 10 minutes

These vegan gluten-free sugar cookies are a delightful treat for those with dietary restrictions. With a perfect blend of almond and coconut flour, they offer a nutty flavor that pairs wonderfully with the rich chocolate dip.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup tapioca starch. 1/2 cup coconut sugar. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 2 tablespoons almond milk. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, coconut flour, tapioca starch, coconut sugar, and salt in a bowl and mix them together. Melt the coconut oil and mix it with the almond milk and vanilla extract. Mix until you get a dough. Use a tablespoon to scoop out dough and roll it into balls. Put them on the baking sheet that has been prepared and use your palm to make them a little flatter. For 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool all the way down on the baking sheet. Use a bowl that can go in the microwave and melt the chocolate chips in 30-second bursts, stirring each time until the mixture is smooth. Once the cookies are cool, dip them half way into the melted chocolate and let the extra chocolate drip off. Take the cookies that have been dipped back out of the fridge or at room temperature and let the chocolate set. The cookies are ready to serve once the chocolate has set.

Prep Time: 20 minutes

Cook Time: 10 minutes

Vegan Maamoul is a delightful Middle Eastern treat made with semolina flour, stuffed with a sweet and nutty filling of dates and mixed nuts. These cookies are perfect for enjoying with a cup of tea or coffee, and they're sure to impress your friends and family with their delicious flavor and beautiful presentation.

Ingredients: 2 cups semolina flour. 1/2 cup vegan butter, melted. 1/4 cup maple syrup. 1/4 cup plant-based milk. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup dates, pitted and chopped. 1/2 cup mixed nuts such as walnuts, almonds, pistachios, finely chopped. 1/2 teaspoon ground cinnamon.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix together the semolina flour, melted vegan butter, maple syrup, plant-based milk, baking powder, and salt until well combined. Divide the dough into equal portions and shape each portion into a small ball. Flatten each ball into a round disc, then place a spoonful of the date and nut filling in the center. Carefully fold the edges of the dough over the filling and seal to form a ball. Place the filled cookies onto the prepared baking sheet and gently flatten the tops with your fingers. Bake in the preheated oven for 15-20 minutes, or until the cookies are golden brown. Remove from the oven and allow to cool completely before serving. Optional: sprinkle with additional ground cinnamon before serving.

Prep Time: 20 minutes

Cook Time: 20 minutes

These cookies are ideal for a cookie exchange party. They're soft and chewy, with chocolate chips and nuts throughout. Your friends will enjoy trading these delectable cookies!

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup packed brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 2 cups semisweet chocolate chips. 1 cup chopped nuts walnuts or pecans.

Instructions: Preheat your oven to 375F 190C. In a small bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add the eggs, one at a time, beating well after each addition. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips and chopped nuts. Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Bake for 9 to 11 minutes or until the cookies are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. Serve and enjoy!