In 2003 Immaculate Baking Co. broke the world record for baking the most massive chocolate chip cookie. It weighed over 40,000 lb and stretched 102 ft. wide! To make a cookie that size, the company spent months trying to build a big enough oven. But, why go to such lengths to bake a cookie? Well, because everyone loves cookies! Immaculate Baking Co. raised $20,000 that day and donated the money to a charity for local artists. Though most of us are not trying to break world records, we are trying to bring tasty treats into our home that are as close to the vine as possible. That is exactly what we had in mind when we came up with these three amazing homemade cookie recipes we are about to share with you!

Cookie Ingredients

Be sure to download this PDF and print out the directions for easy viewing.

Download PDF

Cookie Cups

These cookies require very few ingredients and bake in only 12 minutes! Fill the cups with either chocolate or vanilla and coconut. Get ready, the textures are out of this world, and the finished product looks delectable.

Cookie Cups
What You Will Need
  • Muffin tray
  • ¾ cup almond flour
  • 6 graham crackers
  • 2 Tbsp almond butter
  • 1 tsp flax seeds
  • ½ tsp vanilla extract
  • 1 tsp salt
  • ¼ cup maple syrup

*See filling instructions for the rest of the ingredients you will need.

Filling Instructions
  • For chocolate filling: ½ cup chocolate chips (dairy-free, preferred), 2 Tbsp coconut oil. Melt and combine
  • For vanilla coconut filling: Mix 2 Tbsp coconut butter, 1 Tbsp maple syrup, ½ tsp vanilla, and 1 tsp almond milk. Fill your cups, add some flaky salt, place in the fridge until they set.
Baking Instructions

Preheat oven to 350 degrees. Combine all ingredients in a food processor, roll into small balls, and use your fingers to press them down into a muffin tray. After filling your cups (see instructions above), bake for 12 minutes.

Breakfast Cookies

Breakfast doesn’t have to be boring! How about brightening up your day with a protein-packed breakfast cookie instead? These are great for those of us who don’t have the chance to make a full-on meal first thing in the morning and also make great snacks.

Breakfast Cookies

What You Will Need

  • 1 cup old fashioned oats (GF, if needed)
  • 1 ripe banana
  • ⅓ cup walnuts (or another nut of choice)
  • ¼ cups pumpkin seeds 
  • ¼ cup dry cherries (or raisins)
  • ¼ cup chocolate chips (optional) 
  • 1 egg
  • 1 Tbsp melted coconut oil
  • 1 Tbsp flax seeds
  • 1 Tbsp maple syrup, date syrup, or agave honey
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ⅛ tsp vanilla extract
  • ¼ tsp salt

Preheat oven at 350 degrees. Mash the bananas and combine all wet ingredients then all dry ingredients. Shape the mix into cookies using a spoon or a ¼ measuring cup—Bake for 12 minutes.

Thumbprint Cookies With Fig Butter

The last recipe we have to share with you is a fresh take on the Hallongrotta, a famous Swedish pastry. These cookies, as you might have guessed, are made from pressing down on the dough with your thumb! They are like little boats of handmade joy!

Thumbprint Cookies With Fig Butter

What You Will Need

  • 2 cups almond flour
  • ¼ cup coconut oil, softened
  • ¼ pure maple syrup 
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)
  • ¼ tsp fine sea salt

Preheat oven to 350 degrees. In a medium bowl, cream together the coconut oil, maple syrup, vanilla, and almond extracts until smooth. Gradually stir in the almond flour and sea salt and mix well until a uniform dough is formed. Scoop dough by the tablespoon and use your hands to roll into smooth balls (makes 12). Place the balls onto the lined baking sheet about 2 inches apart and use your thumb to press into the center of each cookie, creating a well for the fig butter or jam of choice. Fill well.

Brush a little bit of coconut oil on top of the cookies to get a golden color—Bake for 12 minutes.

The world’s biggest cookie: