Exactly like those soft, puffy, cakey frosted sugar cookies found in the bakery of your local grocery store that the kids beg you to buy—minus the scary artificial ingredients.
These gluten free brownies are remarkably fudgy and seriously taste just like the real deal despite being flourless, paleo, and easy as heck to make. You’re welcome.
This best oatmeal cookie recipe is like the baking version of those Choose Your Own Adventure books, which means your cookies end up exactly the way you like them.
The best kosher-for-Passover brownies we’ve ever had, these are ever so slightly crumbly outside and splendiferously fudgy inside.
Using bacon drippings in place of butter makes these can’t-stop-at-just-one cookies both frugal and indulgent at the same time.
“Best” is a pretty presumptuous assertion, yet these chewy but not gooey chocolate-y brownies from David Lebovitz merit it.
These coconut candy bars taste like a mash-up of Mounds candy bars, peanut butter, and a graham cracker crumb crust.
Easy to make, these chicharrón chocolate chip cookies turn out soft, chewy, ever so slightly salty, and, in a word, perfect.
Thanks to this gluten-free, paleo-friendly godsend of a recipe, everyone can have their snickerdoodles and eat them, too.
Not your classic oatmeal raisin cookies, these boast golden raisins, maple syrup, and cardamom in addition to pistachios. Practically paleo. Entirely good.
This cashew caramel cracker bars recipe is made with saltines, sweetened condensed milk, brown sugar, and chocolate. An easy crowd-pleaser.
“Transcendent” is how the author describes these rugelach. We’d like to add “flaky,” “tender,” and “perfect” to the list of apt adjectives.
Yes, lard. In a cookie. The rendered pig fat lends the biscochitos their trademark flaky texture. The truth lies in the taste. Swear.
Tender and delicate and buttery and spectacularly simple, just as classic shortbread cookies ought to be.
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