Perfect balance of sweet and chocolate flavors.Exceptionally soft in the centers (thanks to cream cheese).Why you will love these Valentines Cookies: Place on baking tray and chill the dough quickly in freezer.Make dough balls and roll in sprinkles.Now add all the dry ingredients and fold in to combine.Add in sugars, next beat in egg and vanilla.Beat room temp butter and cream cheese together.The cookies can also be frozen in a zip-top bag for up to four months. Once the cookies are cool, store them at room temperature in an airtight container for up to 4 days. Allow to cool for 2 minutes before removing from the cookie sheet.The cookies are done when they start browning at the edges. I like to use a cookie scoop to make them all the same size. Drop balls of dough (about 2 Tbsp each) on a greased baking sheet, leaving 2 inches between each ball as they will flatten as they cook.When ready to bake, preheat the oven to 350 F (180 C).Chill the dough in the fridge for at least 30 minutes or up to 2 days before baking.When the cookie dough is smooth and creamy, mix in any additional flavors (see above for suggestions).Because oat flour is gluten-free, you can really beat everything together without worrying about overmixing. Mix in the eggs, flour, baking soda, and salt, mixing until smooth.I usually don’t use any sugar, (letting my added flavors provide the sweetness) however, most people enjoy sweeter cookies, so add up to 1/2 cup of sugar. Cream the cream cheese and sugar until smooth and light.Either make your own (see above for 3 options) or let a store-bought block of cream cheese come to room temperature before making these cookies. Sugar-free cookies with pumpkin seeds and sunflower seeds. Chocolate coconut: Similar to a macaroon, though with much less sugar, replace 1/4 cup of oat flour with 1/4 cup of cocoa powder and add in 3/4 cup of shredded coconut.Skip the sugar and use 1 cup of finely diced dried apple for sweetness with 1 tsp of cinnamon. Apple cinnamon: This is another healthy cookie option.White chocolate macadamia nut: This is my husband’s favorite… a classic mix of 1/2 cup of sweet white chocolate and 1/4 cup of chopped macadamia nuts.Sprinkle each cookie with a tiny pinch of salt (see picture above). Salty chocolate pecan: Always a favorite! Add 3/4 cup of chocolate chips and 1/4 cup of chopped pecans.Energy cookies: For a cookie that will give you a long, slow source of energy, replace the sugar with date sugar, and add in 1 cup of mixed sunflower seeds and pumpkin seeds (see photo below).The result is a dense, yet delicious cookie. Breakfast cookies: Skip the sugar and add in 2 Tbsp of flax, 2 Tbsp hemp hearts, 1 cup of raisins, and 1 tsp of cinnamon.
I like to use a really dark chocolate bar for the chocolatiest cookie. Chocolate chip: Add in 1 cup of chocolate chips or chopped squares of your favorite chocolate bar with 1 tsp of vanilla extract.However, it’s fun to play with different flavors of cookies.Įach of the suggestions below is meant to be stirred into 1 batch of cream cheese oatmeal cookies. I will admit that chocolate chip cookies are my FAVORITE.
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