- 8 oz cream cheese, room temperature
- 1/4 c unrefined coconut oil
(such as Spectrum Unrefined Organic Coconut Oil)
- 2 Tbs raw honey
- 1/2 tsp pure vanilla extract
- 1/2 c plus 1/3 c mini chocolate chips (or well chopped semi sweet chocolate), divided
- 1/3 c chopped pecans
With a hand held mixer set to low speed, blend together the cream cheese, coconut oil, honey, and vanilla. Stir in 1/2 c chocolate chips.
Cover and refrigerate at least 1 hour.
On a plate or board, combine the remaining 1/3 c chocolate chips and pecans.
Form the chocolate chip cheese mixture into a ball. Roll in the chocolate chip and pecan mixture.
Refrigerate until ready to use. Serve with apples, pears, bagel slices, graham crackers or vanilla cookies.
makes 36 cookies
- 1/2 c butter, room temperature
- 1/2 c whole wheat flour
- 2 Tbs raw honey
- 1 Tbs pure maple syrup
- 1 Tbs orange juice (squeezed from the zested orange)
- 1 1/2 tsp orange zest
- 1/2 tsp pure vanilla extract
- 3/4 c unbleached all purpose flour
- 2 1/2 oz dark 70% chocolate bar (about 2/3 of a 3.5 oz bar)
In a medium mixing bowl, beat butter with an electric mixer about 30 seconds or until soft.
Add the whole wheat flour, honey, maple syrup, orange juice, orange zest, and vanilla extract.
Beat on medium speed for about 2 minutes, scraping the sides occasionally.
Beat in the all purpose flour just until combined.
Divide the dough in half. Cover and chill at least 1 hour, or until easy to handle.
Preheat oven to 375F.
On a lightly floured surface, working from the middle outward, roll out each dough half into a 6 inch square (dough should be about 1/4" thick).
Slice dough into 2x1 inch pieces (six across, three down, for a total of 18 cookies per square). Place 1" apart on ungreased cookie sheets.
Bake 9-11 minutes, or until done. Cool on the sheet for 1 minute, then transfer to wire rack to cool completely.
In a small heavy bottom saucepan over low heat, melt the chocolate, stirring often. When the chocolate is melted, transfer to a narrow bowl or cup (I used a custard dish). Dip half of the cookie into the chocolate, and allow the excess to drain back into the bowl. Place on a sheet of waxed paper to allow the chocolate to set. Or, you could drizzle the chocolate over the cookies.
The drizzled cookies take about 10 minutes for the chocolate to set, the dipped take about 30 minutes.
Original Chocolate Orange Shortbread Cookies Blog Post
makes about 3 1/2 dozen
- 2/3 c butter (1 stick plus 3 Tbs)
- 1/2 c raw honey
- 1/3 c pure maple syrup
- 1 egg
- 2 tsp pure vanilla extract (such as Simply Organic Vanilla Extract)
- 1 c whole wheat flour
- 3/4 c unbleached all purpose flour
- 1/2 c high quality natural cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c raw cranberries, roughly chopped
- 1 c raw walnuts, chopped
Preheat oven to 400F.
In a large bowl, beat the butter until fluffy (about 20-30 seconds). Add honey, maple syrup, egg, and vanilla. Beat until combined.
Stir in the wheat flour, unbleached all purpose flour, cocoa, baking soda, and salt until combined.
Fold in the cranberries and walnuts.
Drop by rounded teaspoons 2" apart on ungreased cookie sheets.
Bake 8-10 minutes or until done. Cool completely on wire racks.
Original Chocolate Cranberry Nut Cookies Blog Post
