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A: to make heavenly hunks at home, you will need oats, almond flour, coconut sugar, chocolate chips, coconut oil, and vanilla extract. Mix the dry ingredients, add the wet ingredients, and combine well. Drop spoonfuls of dough onto a baking sheet and bake for about 12 minutes.

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Directions: FOR THE COOKIES: Cream the butter until light and fluffy, about 3 minutes. Add the heavy cream, sugar, vanilla & eggs. Mix until combined. Add the baking powder and flour and mix well. Shape the dough into a circle/ball & wrap in saran wrap. Cool in the fridge overnight or for several hours.

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Melt butter in small saucepan over medium heat. Add brown sugar and cinnamon to melted butter and mix until sugar dissolves. Remove from heat and add vanilla. Pour over marshmallows. Top with almonds and coconut. Bake at 350 degrees for 15 minutes. Cool completely cut into triangles.

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Cookies. Preheat oven to 350 degrees. Soften cream cheese and butter. Mix cake mix, cream cheese, egg, and vanilla together until butter and cream cheese and butter are fully incorporated. Dough will be quite thick and sticky. Scoop 1.5 tablespoons of dough (size of a medium cookie scoop) and roll into balls.

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In a small food processor, grind 1/3 cup of the oats into a fine flour. Add the remaining oats, shredded coconut, arrowroot, coconut flour, coconut sugar, and salt. Pulse 3 to 5 times to combine. Pour in the melted coconut oil and honey mixture, and pulse a few times to combine. Stir in the chocolate chips with a rubber spatula.

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5. Now add the egg and vanilla extract and mix until well combined. 6. Add the dry ingredients to the wet and mix until just combined. Don't overmix. 7. Add the chocolate chips to the dough and mix until everything is incorporated. 8. Shape the cookie dough into 1 inch balls and place on cookie sheets 2 inches apart.

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Preheat your oven to 375 F prior to removing your dough from the refrigerator. Take your first cookie dough tube and unroll the wax paper. Use a sharp non-serrated knife to first cut off the end and discard. Use your knife to slice your dough into your small round cookies about a quarter of an inch thick.

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Add in the chocolate chips and mix until evenly dispersed. Place the mixture in an 8×8" baking pan lined with parchment paper. Press down and flatten with a spatula. Freeze for at least 1 hour. Lift the entire frozen dough with the parchment paper and place on a cutting board. Slice into about 36 squares.

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2. In a mixing bowl, cream together the softened cream cheese, butter, and granulated sugar until light and fluffy. The cream cheese should be at room temperature for easier blending. 3. Add the vanilla extract and mix well, ensuring it's evenly incorporated. 4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. 5.

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Cherry Garcia Cookies. German Hazelnut Cookies with Hazelnut Meringue and Chocolate Chips. Lemon Crinkle Cookies. Lemon Shortbread Cookies. Chocolate Coffee Cookies. Cheesecake Cookies. Big and Chewy Oatmeal Cookies. Maraschino Cherry Chocolate Chip Cookies. Rice Krispie Cookies.

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Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil, letting foil extend over sides by 1 in.; lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows. In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is.

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Instructions. In a small coffee grinder or food processor, grind 1/3 cup of your oats into a fine powder. In the bowl of a stand mixer, combine the ground oats with the remaining oats, coconut flakes, tapioca flour, brown sugar, and salt. Using the whisk attachment, mix the ingredients together for 15-20 seconds.

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If the ball is very sticky, add another tablespoon of flour. Roll the dough onto a floured surface and use the round cookie cutter to cut out the cookies. Place six cut out cookies onto a cookie sheet lined with a silicone mat. Bake for 7-9 minutes or until the center of the cookies do not appear wet.

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In a mixing bowl, add the rest of the oats with the blended ones, salt, and coconut flakes. In another bowl, mix the agave syrup, coconut oil, and butter. Mix well. Combine the two mixtures, and mix well. Add the chocolate chips. Transfer the mixture to a loaf pan and freeze it for a few hours.

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In a medium-sized bowl using a wooden spoon, blend together well the butter, coconut oil, sugar and vanilla until light and fluffy. Yes, you can use a mixer, but I use elbow grease. Blend in the beaten eggs. Add the baking soda and blend in. Using a sifter add ½ cup of the cocoa at a time and blend in.

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The cookies are still "baking" as they cool and will become pure perfection. Add a little extra flour to the chewy chocolate chip cookies recipe. This keeps the cookies stiff. Adjust the ratio of ingredients and the baking time to allow moisture to stay in the cookies. High moisture is what makes a cookie chewy.