Have you ever had a brookie? It’s a tempting combination of chewy chocolate chip cookies and fudge brownies!
Birthdays and holidays in the daycare classroom involve some culinary creativity. Most schools are nut-free these days, and a lot of our son’s friends also have egg allergies or gluten sensitivities.
So recently I decided to develop a recipe for chocolate chip cookies that everyone could eat.
My secret ingredient? Sunflower butter! It imparts a nutty flavor similar to peanut butter, but is much more allergy-friendly.
Fall is the season for persimmons, and with persimmons you can make the most wonderful cookies!
These persimmon cookies are cake-y and filled with walnuts and dried sweetened cranberries. I’ve topped them with a sugar glaze that includes persimmon purée and tangy orange zest.