Paleo Chocolate Chip Cookies (Vegan Too)

Paleo Chocolate Chip Cookies | ZoeBakes photo by Zoe Francois

It’s the perfect time for comfort food and these Paleo Chocolate Chip Cookies from Stephanie Meyer’s The 30-Minute Paleo Cookbook are the ultimate snack to satisfy. They are super decadent and rich with flavor because they are made with almond butter. The cookies, like everything Stephanie creates, is gluten-free, in fact, these have NO flour at all and can also be made vegan. Stephanie is a friend, a sista blogger and the master at batch cooking healthy meals. She is one of the most spectacular home cooks I know, and her recipes are always absolutely delicious. The recipes in the book just happen to be Paleo, so if you have dietary restrictions all of her recipes will work in your daily meal planning. 

Stephanie’s over-arching goal is to help people transform their health by cooking real food at home. Amen! The 30-Minute Paleo Cookbook is a great introduction to experimenting with fresh-food cooking and seeing how doable and delicious it is. Her Project Vibrancy Meals meal plans are a mapped-out system for making that happen most days of the week. The plans include menus, shopping lists, simple recipes, clean-up and storage instructions, and a community of supportive and knowledgeable people. I am a baker and not a cook, so her meal plans help me get actual food on the table, so my family has more than cake, pie, cookies, and bread! 😉

Find out more about her Project Vibrancy Meals This is the perfect time to be cooking great food for your family.

Here’s a link to give her Project Vibrancy Meals meal plan for FREE

One of the things my family likes most about her meal plans are the sauces she makes, so I’m so excited she created a book of just her Kickass Condiments: 20+ Little Recipes That Change Everything.

Stephanie kindly shared the recipe for her Paleo Chocolate Chip Cookies (you can also make them vegan) recipe below and I have a video of making the cookies on my @zoebakes Instagram account. 

Paleo Chocolate Chip Cookies | ZoeBakes photo by Zoe Francois Read More

Sticky Coconut Maple Bars

Sticky Coconut Maple Bars | ZoeBakes photo by Zoë François

My Granny Neal made a version of these Sticky Coconut Maple Bars every Christmas and I wrote a love letter to them and shared the recipe over at The Kitchn – Granny’s Christmas Bars! They’re really perfect for any occasion, but when I was a little kid they were a special treat reserved for Christmas morning. Enjoy! 

Sticky Coconut Maple Bars | ZoeBakes photo by Zoë François 

Oatmeal Cookie Dough with Rum Raisins

oatmeal cookie dough | Zoë Bakes photo by Zoë François

As many of you know, cookies were my first foray into the world of being a “professional” baker. Okay, I was 19, had zero clues what I was doing, but I loved cookies and so did everyone I fed them to. Since those first days baking cookies for my Zoë’s Cookies cart, I have probably eaten my body weight in cookie dough. It is one of the best parts of making cookies. Truth be told it has never made me at all squeamish to eat raw dough, but that’s just me and I know a lot of people are and maybe for good reason. So, when I heard about Dō, a cookie dough shop in NYC, I thought it was so brilliant and wondered how that took so long. I had the great pleasure of meeting Kristen Tomlan when I did an event in Brooklyn this spring and she’s just as fun and lovely as her cookie dough empire. Her method of making the cookie dough safe to eat is brilliant and I share a bit of the technique in my Instagram video.

When her book came I immediately made the chocolate chip and oatmeal cookies to pack up and send to my son at college. He said the chocolate chip cookies were immediately devoured by the kids in his dorm and he hid the oatmeal cookies so he could eat them without sharing. That’s my boy! One thing Kristen and I disagree on is what’s appropriate to add into the oatmeal cookie dough. She is very clear in the book about her disdain for raisins and I am TEAM RAISIN ALL THE WAY! I soaked them in rum and tossed them in without apology, despite her begging us not to violate her dough with the dried fruit. 😉 And, they were so delicious I made more to eat myself. 

oatmeal cookie dough | Zoë Bakes photo by Zoë François

You will find the Oatmeal (Raisin) Cookies in Kristen’s book Hello, Cookie Dough and here is a link to her Chocolate Chip Cookies

The Rum Raisin add-in goes like this: 1 cup of raisins soaked in 1/4 cup rum for at least 30 minutes. Drain the excess rum before adding to the dough. See my Instagram Video to see how I made the cookies.

oatmeal cookie dough | Zoë Bakes photo by Zoë François

Peanut Butter Sandwich Cookies

Peanut Butter Sandwich Cookies | ZoeBakes photo by Zoë François

The only thing better than a single peanut butter cookie, are two with chocolate and peanut butter mousse between them in the perfect Peanut Butter Sandwich Cookies! My friend and business strategist extraordinaire, Stephani, is pregnant and manages to work peanut butter sandwich cookies into every conversation we have. There’s no stopping the cravings of a pregnant woman and I think they may be contagious. These cookies are from the pages of the newest baking book from Bake From Scratch, The Cookie Collection. The book is a compilation of many recipes from their magazine and special issue editions and even includes some recipes from yours truly. I had Stephani in mind when I chose to make these, instead of my Piñon Mexican Wedding Cookies or Caramelized White Chocolate Sables with Sea Salt, which are both terrific, but I’ve made them many times and well, cravings! In the recipe from The Cookie Collection, they made the sandwiches with jelly, which seems like the perfect lunch box treat, but I went with a ganache instead, both ways will satisfy.

Peanut Butter Sandwich Cookies | ZoeBakes photo by Zoë François  

You can watch me make these Peanut Butter Sandwich Cookies in my Instagram video and recipe below. Read More

Chocolate Chip Cookies 101

Chocolate Chip Cookies 101 | Everything you need to make the best chocolate chip cookies ever. | ZoeBakes photo by Zoë François

When I was at the University of Vermont studying theater, studio art, English lit, philosophy, photography, Latin, art history and everything else a Liberal Arts Degree offers, I decided to throw a business class into the mix. Truth is, I was just fulfilling a math credit requirement. I learned how to balance a checkbook and some basic—very basic—accounting, which went something like this … don’t spend more than you make! Then the professor had us write a business plan. It was the mid-1980s and I grew up eating Mrs. Field’s, David’s and Famous Amos cookies, which were the “gourmet” cookies of the day. While in college I was also the “baker” at a favorite breakfast joint in Winooski, VT and spent my free time baking to relax after classes. So, I wrote my business plan based on a fictitious cookie company called Zoë’s Cookies. I can’t remember how I did in the class, but six months later I was standing on Church Street in Burlington, VT, selling my cookies from a hand-pushed cart.

This post is your chocolate chip cookie primer: the result of what I learned making those cookies and the countless batches I’ve baked in the 32 years since then. This post offers a really great chocolate chip cookie recipe, but it is also a Chocolate Chip Cookies 101. I want to explain what the ingredients do to a cookie and how baking can change them. You can tweak your cookies to be just how you like them using my cookie guide towards the bottom of the post. Read More

Christmas Croquembouche

Christmas Croquembouche | ZoeBakes photo by Zoë François

A croquembouche (kroke-em-boosh) is a tower of profiteroles (cream puffs) stuck together with a thin layer of crisp caramel, which gives the dessert its name, “crocque em bouche” or “crunches in the mouth.” This dramatic pile of puffs is typically served at weddings, but I’ve taken liberties and find it a worthy dessert for any big occasion. A Christmas Croquembouche seems like the perfect way to celebrate this holiday season. The puffs are made of choux paste and are filled with mango pastry cream, which isn’t a flavor you might think of for a Christmas dessert, but it is such a wonderful contrast to the sweet of the caramel. When you break into the cream puffs you’ll find the rich, creamy golden filling.  Just to jazz it up and to continue the holiday theme I added snowflake sugar cookies that I made with an olive oil sugar cookie recipe from my friend Sarah Kieffer’s book, The Vanilla Bean Baking Book, which is one of my favorite cookbooks. Then I spun some sugar into fine threads and wrapped it around the tower of puffs in a garland.

You can watch me make this Christmas Croquembouche in my Instagram video. Read More