recipes

• Preheat oven to 350°F (180°C).
• Line baking sheets with parchment paper.
• In a bowl, mix oats, flour, cinnamon, baking soda, baking powder, and salt.
• In a separate bowl, beat butter and brown sugar until fluffy.
• Add vanilla and beat for another minute.
• Add milk and maple syrup and beat until creamy.
• Add wet ingredients to dry ingredients and stir to combine.
• Spoon 2 tablespoons (40 g) portions onto baking sheets, 2 inches (5 cm) apart.
• Bake for 12 minutes, until edges begin to brown.
• Cool for 5 minutes before transferring to a rack to cool completely.

• Preheat oven to 350°F (180°C).
• Line baking sheets with parchment paper.
• In a large bowl, whisk oil, sugar, peanut butter, vanilla, and liqueur until emulsified.
• Sift flours, baking powder, and salt over wet ingredients.
• Add chocolate chips and stir until combined.
• Divide dough into 20 portions (50 g each).
• Flatten cookies onto baking sheets.
• Create a crosshatch pattern with a fork (optional).
• Bake for 16 minutes, until edges are golden brown.
• Cool on a wire rack for 15 minutes.

• Preheat oven to 325°F (170°C).
• Line baking sheets with parchment paper.
• In a large bowl, beat powdered sugar, granulated sugar, shortening, yogurt, vanilla and lemon extracts, and salt until creamy.
• Slowly beat in flour, baking powder, and baking soda until smooth.
• Spoon 1 ounce (28 g) portions onto baking sheets.
• Bake 18-20 minutes, until lightly browned.
• Combine powdered sugar and lemonade mix in a plastic bag.
• Cool cookies 5 minutes.
• Coat warm cookies in the sugar mixture.

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a bowl, whisk together the flour, baking soda, baking powder, and salt.
• Set aside.
• In a large mixing bowl, cream the butter and sugar together until light and fluffy.
• Beat in the egg, vanilla extract, lemon juice, and lemon zest until well combined.
• Gradually mix in the dry ingredients until a soft dough forms.
• Roll the dough into 1-inch balls, then coat each ball in powdered sugar.
• Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 8-10 minutes, or until the edges are lightly golden.
• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
• Set aside.
• In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• Gradually mix in the dry ingredients until a soft dough forms.
• Fold in the dried cranberries and toasted sesame seeds.
• Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
• Bake for 10-12 minutes, or until the edges are lightly golden.
• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

• Preheat oven to 350°F (180°C).
• Line baking sheet with parchment paper.
• Combine butter, Sucanat, and milk in a microwave-safe bowl.
• Melt in microwave for 1 minute, stirring occasionally.
• Stir in vanilla.
• Sift salt, flour, cornstarch, and baking powder over wet ingredients.
• Stir dry ingredients into wet ingredients.
• Stir in pecans and chocolate chips (if using).
• Divide dough into 12 portions (1 heaping tablespoon each).
• Place on baking sheet and flatten slightly.
• Bake for 10 minutes, until set.
• Cool on baking sheet.

• Line baking sheet with parchment paper.
• Whisk flour, oats, cinnamon, arrowroot powder, salt, and baking powder in a medium bowl.
• Cream shortening and sugar with an electric mixer.
• Stir in pumpkin and vanilla.
• Stir dry ingredients into wet ingredients.
• Stir in chocolate chips.
• Divide dough into 12 portions (¼ cup each).
• Place on baking sheet and flatten.
• Refrigerate for at least 2 hours.
• Preheat oven to 350°F (180°C).
• Bake for 17 minutes, until edges are golden.
• Cool on baking sheet for a few minutes, then transfer to a wire rack.

• Preheat oven to 350°F (180°C).
• Line baking sheets with parchment paper.
• Cream butter and sugar with an electric mixer.
• Stir in lemon and vanilla extracts.
• Sift flour, baking soda, baking powder, cornstarch, and salt into a medium bowl.
• Stir in lavender.
• Stir dry ingredients into wet ingredients.
• Add milk as needed for desired dough consistency.
• Divide dough into 20 portions (1 heaping tablespoon each).
• Place on baking sheets and flatten slightly.
• Bake for 12-14 minutes, until edges are golden brown.
• Cool on baking sheets for 2 minutes, then transfer to a wire rack.

• Preheat oven to 350°F (180°C) or 325°F (170°C) if using agave.
• Line baking sheets with parchment paper.
• Whisk tahini, vanilla, syrup, sugar, and zest in a large bowl.
• Whisk oats, flour, baking soda, baking powder, salt, and chocolate chips in a medium bowl.
• Stir dry ingredients into wet ingredients.
• Divide dough into 20 portions (2 tablespoons each).
• Place on baking sheets and flatten slightly.
• Bake for 10 minutes, until edges are golden.
• Cool on baking sheet for a few minutes, then transfer to a wire rack.

Brownies:

• Preheat oven to 350°F (180°C).
• Coat 8-inch square pan with nonstick spray.
• Cream butter and Sucanat until fluffy.
• Stir in vanilla and yogurt.
• Sift flour, cocoa, baking powder, baking soda, and salt over wet ingredients.
• Stir dry ingredients into wet ingredients.
• Pour batter into pan and level.
• Bake for 10 minutes, until sides pull away.
• Cool in pan on wire rack and chill.
• Cut into medium to large chunks.

Cookies:

• Preheat oven to 350°F (180°C).
• Line baking sheet with parchment paper.
• Whisk sugar, oil, vanilla, salt, and milk.
• Sift flour and baking powder over wet ingredients.
• Stir dry ingredients into wet ingredients.
• Fold in brownie chunks.
• Divide dough into 12 portions (¼ cup each).
• Flatten onto baking sheet, leaving 1 inch space.
• Bake for 16 minutes, until edges are golden.
• Cool on baking sheet before transferring to wire rack.