Beginning with a base of ground hazelnuts, these cookies get an extra dose of sweetness from a tablespoon of dark maple syrup, as well as a generous roll in maple sugar. It's an Ovenly version of a similar Italian biscotto, where pistachios are ground and bound with egg whites, sugar and lemon zest. In a clever move, the lemon zest is traded for orange, which fits much better with maple's almost malty flavor.
'cookie' on Serious Eats
Ah, the glorious chocolate chip cookie. Crispy, chewy, salt-dusted, or just sweet—no matter the variation, it's an American stand-by. But until recently, a gluten-free version of the classic was not common. The Everyday Art of Gluten-Free beautifully mimics that tender yet crisp chocolate-chip balance, without relying on standard flour.
This "digestive" biscuit, made from spelt, oats, and dark muscovado sugar, is a great all-purpose treat that walks the fine line between savory and sweet: it could just as easily be served with jam, dipped in chocolate, or set on a plate of cheese.
These flavorful corn cookies take a page from the Momofuku Milk Bar cookbook, combining freeze-dried corn powder and a whole lot of butter for a sweet dessert somewhere between buttery corn on the cob and a buttery bowl of Cap'n Crunch.
So named for the feeling they inspire, these Side-Slap & Tickle Cookies from Sweet and Vicious: Baking with Attitude pack a powerful punch in the form of two dozen crushed malt balls, along with half a cup of cocoa powder. They're deeply chocolaty, with a delightfully chewy and crackly texture.
These rich gluten-free treats puff as they bake and then settle as they cool into flat, crisp cookies.
These peanut butter cookies bake up soft and chewy. Milk chocolate chips mimic the flavor of a classic peanut butter cup. If you're dairy-free or don't like the taste of milk chocolate, simply replace the milk chocolate with dark or dairy-free chocolate chips.
Traditionally, the delicate madeleine gets its flavor from vanilla, butter and eggs. In Fruitful, Brian Nicholson adds raspberries and lemon zest, taking them from a teatime treat to an anytime indulgence.
Sometimes, A Lighter Way to Bake doesn't mean cutting corners on everything. Rather than compromising the flavor of a good shortbread, a full stick of butter is used in this recipe. Sugar is what's skimped on here, but the modest amount included is all that's needed to set off the bold flavors of cardamom and ginger.
It took several test batches to get them just right, but these gluten-free fig bars inspired by classic Fig Newtons are a dream come true: Lightly orange-scented, tender cookie surrounds a sweet and flavorful dried-fig filling.
Macaroons are sticky and sweet by nature, even when they haven't been dipped in chocolate. A Lighter Way to Bake swaps sweetened coconut for plain, adds a sprinkling of sugar and a kiss of lime to make these chewy, summery sweets.
These almond butter cookies have a crisp, crunchy texture that anyone can enjoy as they are gluten-free.
If you're looking for an extra crunchy biscotti with updated flavors, give this chocolate chip and candied almond version a try.
These pleasingly sandy rounds of shortbread are served alongside poached rhubarb and macerated strawberries for a bright and sunny hit of springtime that pair well with the buttery cookies.
Oft-overlooked cashews are the key to these chewy dark chocolate chip and sea salt cookies.
These oversized macaroons are flavored with lemon zest and dipped in white chocolate.
Brookie: what happens when you bake a chocolate chip cookie onto a brownie.
Pillowy ricotta cookies are scented with Fiori di Sicilia, a fragrant blend of citrus extracts.
These shortbread are like Irish soda bread in cookie form.
The fact that these aren't called cookies, but "rads", should tip you off as to how good they are. Two full pounds of semisweet chocolate are used to churn out one dozen of these nut-studded beauties. Taking a bite of one fresh from the oven is like drowning in chocolate. Sweet, sweet chocolate.