Salted Caramel Cashew Bars
Warning: these are insanely addictive. A buttery shortbread crust is topped with gooey caramel and nutty cashews. It's a win-win-win situation. Get the recipe!
Pistachio Olive Oil Biscotti
I originally wrote that what you taste in these cookies is "Olive oil. Pistachios. Simple but perfect." And that about sums it up. Just use a good olive oil and don't worry about the amount of salt. Get the recipe!
Essentially an extra thick shortbread cookie topped with toasted almonds and chunky blackberry preserves. Like another fruit spread better? Feel free to sub it in. Get the recipe!
Cranberry Linzer Cookies
I'm not surprised these are in the top ten given that Linzer cookies are one of my absolute favorite desserts. In this version, nutty almond flour cookies are filled with tangy cranberry jam and topped with powdered sugar. Get the recipe!
Best Blueberry Cookies
Blueberries in cookies? Yup. These cookies have lightly crispy edges and soft middles. The crumb tastes of butter and vanilla, and when it mixes with the pockets of blueberries, you get a taste akin to blueberry pie. Get the recipe!
Chocolate Chocolate Chip Cookies
Why do I love these double chocolate cookies? Because they taste like brownies. In fact the base is so fudgy that the buttons of extra dark chocolate that I stirred into the dough actually seemed milky in comparison. Get the recipe!
Banana Oatmeal Cookies with Peanut Butter and Chocolate Chips
Mashed up banana gives these oatmeal cookies a soft texture. Peanut butter and chocolate chips make them awesome. Get the recipe!
Raw Honey Date Sesame Balls
These started as part of a project to eat healthier after the holidays. But it turns out they're one of my favorite "cookies" of the year. They have a deep, honeyed sweetness with a bit of chew and a sesame crunch. Get the recipe!
Hello Dolly Bars
Coconut, chocolate chips, pecans, and a graham cracker cookie base; if you need a sugar shot to the head, make these easy but decadent bars. Get the recipe!
I don't always want a hearty cookie—sometimes I want a light-as-air, perk-me up espresso meringue. Oh, hello. Get the recipe!