Category Archives: egg free

Blueberry Oat Squares

Blueberry Oat Squares​

Blueberry Pie is great and all, but so are quick, easy, berry-forward recipes that don’t require you to deal with cold butter in blazing summer heat.

Blueberry Oat Squares​

Y’all, I am all about these Blueberry Oat Squares right now. The edges are crisp and buttery with plenty of chewy oats, while the centers are bursting with juicy fresh blueberry filling. They’re super summery and delicious, and a snap to make!

One simple dough doubles as both crust and topping. Just stir six ingredients together in a bowl, then firmly press about half the resulting mixture into the bottom of a square pan. Top it with a layer of simply-spiced blueberry pie filling, then press on the remaining dough. You’ll probably have a few gaps in the topping, but that’s okay—that’s where the jammy filling will peek through. Love that visual and textural diversity.

Blueberry Oat Squares​

Once baked and cooled completely, Blueberry Oat Squares can be sliced and served at room temperature or cold. They’re easy to stack and transport, and don’t need to be chilled at all times—this is a perfect picnic dessert if I’ve ever seen one. If you want to get a little fancy, you could even serve them lightly warmed and topped with ice cream and fresh blueberries. But while, in most cases, I identify as “a little fancy,” I’m happy to keep things simple here. For now, at least.

Blueberry Oat Squares
makes one 8- or 9-inch pan, about 16 squares

Filling:
12 ounces fresh blueberries
1/3 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
pinch of Kosher or sea salt
2 teaspoons fresh lemon juice (about 1/4 medium lemon)

Dough:
1 1/4 cup all-purpose flour
3/4 cup light brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 1/2 cups old fashioned oats
3/4 cup (1 1/2 sticks) unsalted butter, melted & cooled slightly

Preheat oven to 350F. Line an 8- or 9-inch square pan with aluminum foil and grease with butter. Set aside.

Make the filling. Combine blueberries, sugar, cornstarch, cinnamon, salt and lemon juice in a medium mixing bowl. Use a silicone spatula or wooden spoon to fold them all together until combined. Set aside.

In a medium mixing bowl, whisk together flour, brown sugar, baking soda, salt, and oats. Use a silicone spatula or wooden spoon to fold in melted butter—mixture may be crumbly, but should hold together when pinched.

Firmly press half the dough (about 2 cups) into an even layer at the bottom of the prepared pan.

Give blueberry filling a stir, then scatter over packed dough (leaving behind any excess liquid), leaving a 1/2-inch border on all sides. Scatter remaining dough mixture over the top. Use the palms of your hands to gently pack it into a even layer, covering the jam.

Bake full pan for 25-27 minutes, or until golden and set on top. Let cool completely in the pan on a rack.

Slice bars with a sharp chef’s knife, wiping the blade clean between cuts. Do not try to slice bars until they are completely room temperature. Serve room temperature, cold, or warmed slightly with ice cream.

Bars will keep in an airtight container in the refrigerator for up to five days. Layer them with wax or parchment paper for best results.
Blueberry Oat Squares​
Blueberry Oat Squares​

Blueberry Oat Squares

Blueberry Oat Squares​

Blueberry Pie is great and all, but so are quick, easy, berry-forward recipes that don’t require you to deal with cold butter in blazing summer heat.

Blueberry Oat Squares​

Y’all, I am all about these Blueberry Oat Squares right now. The edges are crisp and buttery with plenty of chewy oats, while the centers are bursting with juicy fresh blueberry filling. They’re super summery and delicious, and a snap to make!

One simple dough doubles as both crust and topping. Just stir six ingredients together in a bowl, then firmly press about half the resulting mixture into the bottom of a square pan. Top it with a layer of simply-spiced blueberry pie filling, then press on the remaining dough. You’ll probably have a few gaps in the topping, but that’s okay—that’s where the jammy filling will peek through. Love that visual and textural diversity.

Blueberry Oat Squares​

Once baked and cooled completely, Blueberry Oat Squares can be sliced and served at room temperature or cold. They’re easy to stack and transport, and don’t need to be chilled at all times—this is a perfect picnic dessert if I’ve ever seen one. If you want to get a little fancy, you could even serve them lightly warmed and topped with ice cream and fresh blueberries. But while, in most cases, I identify as “a little fancy,” I’m happy to keep things simple here. For now, at least.

Blueberry Oat Squares
makes one 8- or 9-inch pan, about 16 squares

Filling:
12 ounces fresh blueberries
1/3 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
pinch of Kosher or sea salt
2 teaspoons fresh lemon juice (about 1/4 medium lemon)

Dough:
1 1/4 cup all-purpose flour
3/4 cup light brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 1/2 cups old fashioned oats
3/4 cup (1 1/2 sticks) unsalted butter, melted & cooled slightly

Preheat oven to 350F. Line an 8- or 9-inch square pan with aluminum foil and grease with butter. Set aside.

Make the filling. Combine blueberries, sugar, cornstarch, cinnamon, salt and lemon juice in a medium mixing bowl. Use a silicone spatula or wooden spoon to fold them all together until combined. Set aside.

In a medium mixing bowl, whisk together flour, brown sugar, baking soda, salt, and oats. Use a silicone spatula or wooden spoon to fold in melted butter—mixture may be crumbly, but should hold together when pinched.

Firmly press half the dough (about 2 cups) into an even layer at the bottom of the prepared pan.

Give blueberry filling a stir, then scatter over packed dough (leaving behind any excess liquid), leaving a 1/2-inch border on all sides. Scatter remaining dough mixture over the top. Use the palms of your hands to gently pack it into a even layer, covering the jam.

Bake full pan for 25-27 minutes, or until golden and set on top. Let cool completely in the pan on a rack.

Slice bars with a sharp chef’s knife, wiping the blade clean between cuts. Do not try to slice bars until they are completely room temperature. Serve room temperature, cold, or warmed slightly with ice cream.

Bars will keep in an airtight container in the refrigerator for up to five days. Layer them with wax or parchment paper for best results.
Blueberry Oat Squares​
Blueberry Oat Squares​

Crispy, Crunchy Double Chocolate Cookies

Crispy, Crunchy Double Chocolate Cookies​

I’ve been a chewy cookie devotee for pretty much my whole life, but I might be coming around to the other side. I mean, I’m not going to swear off soft cookies forever or anything, but let’s just say I get where the crunchy cookie people are coming from.

Crispy, Crunchy Double Chocolate Cookies​

Think about it. We don’t eschew crunchy vanilla wafers or snappy shortbread. Lord knows we love Oreos. But for some reason we all rush to vilify pretty much any other cookie with that texture. And why? What’s so wrong with a light, crispy cookie with a good crunch all the way through?

Nothing. That’s what. Especially when they’re double chocolate and can be yours in less than an hour’s time.

As with other crispy, crunchy cookies I’ve made, these Double Chocolate Cookies are top notch. They’re not a second best, or an “if you don’t have eggs and brown sugar” cookie. They’re their own thing—a double chocolate cookie for the crunchy cookie people. They’re light, crackly-topped, and chocolaty as all get out. If that isn’t enough, you likely have all the ingredients in your kitchen right now.

Crispy, Crunchy Double Chocolate Cookies​

Who knows, with a little elbow grease and working oven, you could become a crunchy cookie person any day now. Welcome to the club.

Crispy, Crunchy Double Chocolate Cookies​
Crispy, Crunchy Double Chocolate Cookies
makes about 2 dozen cookies

1 cup all-purpose flour
1/2 cup natural unsweetened cocoa powder
2/3 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 tablespoons light corn syrup (or golden syrup or mild honey)
1 teaspoon pure vanilla extract
2/3 cup semisweet chocolate chips + more for topping

Arrange oven racks in central positions. Preheat the oven to 350F. Line two rimmed baking sheets with parchment paper. Set aside.

In a medium mixing bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda and salt.

Cut softened butter into 8 pieces and add them to the mixing bowl. Starting at low speed and increasing as ingredients become incorporated, use an electric mixer to mix the butter into the flour/sugar mixture until powdery and wet-sandy. You may need to stop a time or two to break up larger pieces of butter.

Add corn syrup and vanilla and mix to combine. Dough will look crumbly, but should hold together well when pinched.

Add the chocolate chips to the dough and mix/knead them in with a clean hand (or a silicone spatula or wooden spoon) until evenly distributed and the dough is a cohesive unit.

Scoop the dough by the tablespoon, roll into balls and place them 2-3 inches apart on prepared pans (I fit 12 on each half-sheet pan). Bake for 9 minutes, then rotate the pans top-to-bottom and front-to-back. Bake another 8-9 minutes, until a bit puffy and cracked on top.

Let cookies cool for 7 minutes on the pans. Remove to a rack to cool completely. Serve.

Leftover cookies will keep in an airtight container at room temperature for up to a week.
Crispy, Crunchy Double Chocolate Cookies​
Crispy, Crunchy Double Chocolate Cookies​

Chocolate Macaroon Thumbprints

Chocolate Macaroon Thumbprints If these Chocolate Macaroon Thumbprints look familiar, it’s because they are—these are basically just miniature versions of my Chocolate Macaroon Tart, one of my most-made and most-loved recipes ever. The golden coconut exteriors and dark chocolate interiors are a combination that simply can’t be beat (Lemon Meringue obviously excepted).Chocolate Macaroon Thumbprints Chocolate Macaroon Thumbprints are made with my trusty gluten- and egg-free Coconut Macaroon base, so they’re soft & light on the inside and toasty on the outside. I made one little tweak to the original recipe and added some cornstarch for a bit more structure, but rest assured that these are just as delicate and chewy as any coconut macaroon you’ve ever had.Chocolate Macaroon Thumbprints Chocolate Macaroon Thumbprints Chocolate Macaroon Thumbprints After the coconut base is rolled into balls, little indentations are pressed into each one to create the titular thumbprint. You could use your thumb, of course, but a spoon gives a more consistent shape and size and is way less messy. These initial thumbprints will become shallow during baking, so make sure to give them a second indentation when you pull them from the oven. Bigger thumbprint = more room for chocolate!Chocolate Macaroon Thumbprints Chocolate Macaroon Thumbprints Ohhh yes, these thumbprints are filled to the brim with dark chocolate ganache! It’s no secret that coconut & dark chocolate are perfect together, but the creamy-chewy texture situation here is positively glorious. I can say this with confidence because…well, I’ve eaten a lot of these lately. A. Lot.Chocolate Macaroon Thumbprints Chocolate Macaroon Thumbprints are a perfect addition to your Easter menu! Follow my lead and leave them plain for a simple & stunning finish, or top the pools of ganache with Easter egg candies for something a little more festive.Chocolate Macaroon Thumbprints

Chocolate Macaroon Thumbprints
makes about 1.5 dozen

3/4 cup sweetened condensed milk
1 teaspoon pure vanilla extract
pinch of Kosher or sea salt
1 14-ounce bag (5 cups) sweetened flaked coconut
1 tablespoon cornstarch

Chocolate Ganache:
6 ounces dark chocolate
1/2 cup heavy cream

Preheat oven to 350F. Line 2 baking sheets with parchment. Set aside.

In a small bowl or liquid measuring cup, use a fork to whisk together sweetened condensed milk, vanilla and salt.

Place coconut in a medium mixing bowl. Toss with cornstarch. Pour in sweetened condensed milk mixture and stir together with a silicone spatula or wooden spoon. Wet your hand and give the mixture a couple of kneads to ensure it’s very well-combined.

Scoop coconut mixture in 1 1/2 tablespoon increments (I used a medium cookie scoop) and form into balls. Place 2 inches apart on prepared pans. Use the back of a very small spoon (like a 1/2 teaspoon) to slowly press a well into each dough ball. Bake 16-17 minutes, until light golden and puffed. When you remove the cookies from the oven, press the back of the small spoon into the centers again. Let cool on pans for 10 minutes before using a spatula to remove them to a rack to cool completely.

Make ganache filling. Place chopped chocolate in a large measuring cup or heatproof mixing bowl. Heat heavy cream in a small saucepan over medium heat until it is steaming and bubbles are forming at the edge.

Pour warm cream over chopped chocolate. Do not stir. Cover bowl with a lid or aluminum foil for 5 minutes. Remove lid/foil. Use a fork to stir until chocolate and cream are combined and smooth.

Spoon a teaspoon of ganache into the well of each thumbprint. Ganache will begin to set pretty soon at room temperature, setting completely after a couple of hours.

Coconut Macaroons will keep covered at room temperature for a few days.

Chocolate Macaroon Thumbprints Chocolate Macaroon Thumbprints

Crispy, Crunchy Chocolate Chip Cookies

Crispy, Crunchy Chocolate Chip CookiesTwo chocolate chip cookie recipes in four weeks? Don’t mind if I do.

If you like your chocolate chip cookies soft and chewy, I already have at least two recipes for you. But these? These are for the crispy, crunchy cookie people.Crispy, Crunchy Chocolate Chip CookiesYes, you. I know you’re out there. I see you, wading through a sea of soft, chewy chocolate chip cookie recipes, baking them extra long in hopes that they’ll be something they’re not. I’ve read your emails and direct messages, and I’ve been trying on-and-off for years to make a cookie base just for you.

It’s been more frustrating than you’d imagine—I mean, how difficult could it be to make a cookie that’s crunchy throughout?—but I finally, finally cracked the code a few weeks ago. The results are crispy (duh) but not overly hard, and very caramelly and chocolate-studded and delicious, as all chocolate chip cookies ought to be. Oh, and their crunch? Ridiculous. Ree-diculous.Crispy, Crunchy Chocolate Chip CookiesNow, I’m sure if you bake any cookie dough long enough, the results will be crispy, but this one is *specifically formulated* to be that way. It sounds a little pretentious when it’s written out like that, but it’s true. It’s taken at least 30 test batches, if not more, to make the perfect homemade Crispy, Crunchy Chocolate Chip Cookies. I don’t throw the word “perfect” around on here literally ever, so please believe me when I tell you how incredible these are because getting here has been a journey.Crispy, Crunchy Chocolate Chip CookiesWhen I started down this particular cookie road (really going with the journey metaphor), I knew I needed to bump up the granulated sugar and reduce the brown sugar for crisper results. It’s basic cookie science. Sugar is hygroscopic, meaning it absorbs moisture from the air. Brown sugar, which is what happens when you whirl molasses into granulated sugar, absorbs more moisture than plain white granulated sugar. Therefore, more brown sugar in a cookie recipe = more chew. I wanted less chew—no chew, even—but still needed that signature brown sugary chocolate chip cookie flavor, so I opted to use equal parts brown and granulated sugar. The results are all the flavor I expect in a chocolate chip cookie and none of the softness.Crispy, Crunchy Chocolate Chip CookiesNext, I reduced the flour to cause more spreading during baking. Yes, I wanted this dough to spread—no multi-hour chills here! I also decided to try a reverse creaming method after seeing Stella Parks’s homemade Tate’s cookies. This mixing method is unusual in cookies but popular for cakes. The flour, sugar and other dry ingredients are mixed together first, then coated in softened butter, creating a barrier of fat and a visibly sandy texture. This butter barrier keeps the flour from absorbing liquid, which would activate the gluten, which would create chewy texture. Lesson learned: for the crispest cookies and the softest cakes, reverse creaming is the way to go.Crispy, Crunchy Chocolate Chip CookiesNow, all of that is fine and good and very important in the whole crunchy cookie racket, but the real game changer came a few weeks ago. I was eating Hobnobs (crisp chocolate-dipped oat tea biscuits) at 1am on a Thursday and going down an internet rabbit hole about how to make them…because it was 1am on a Thursday. Like all the best love (and recipe development?) stories, I wasn’t even looking for this solution, but then there it was in a homemade Hobnob recipe: golden syrup. It bound together an otherwise crumbly dough, doing what an egg does in other cookie recipes, but since the syrup is sugar (read: it doesn’t have the fat and protein eggs do), it produced a crisp finish, rather than a chewy one.

Mind blown. MIND. BLOWN. Mind *freaking* blown.

Approximately ten more test batches later, these are the Crispy, Crunchy Chocolate Chip Cookies I’ve wanted all along.Crispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip CookiesNow, If you’re scratching your head wondering what WTF golden syrup is, you’re not alone. It’s a cane sugar-based invert sweetener (invert = liquid) that’s popular in the UK, but a bit more niche here. I can find it in some really well-stocked grocery stores and online, of course, but I can’t expect you to go out of your way for one ingredient. No way. Cookies are an immediate need, as far as I’m concerned—we’re in a pandemic, dang it—so I use the USA’s easy-to-find, low-rent golden syrup substitute, light corn syrup. You can also use a mild honey if corn syrup isn’t your bag. And for those wondering, nope, it’s not the same as the dreaded high-fructose corn syrup.Crispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip CookiesThe syrup is added after the butter is reverse-creamed in, and before the chocolate chips. The dough will hold together as well as any other chocolate chip cookie dough, and rolls easily into 24 tablespoon-sized balls.

They’re baked for 15-16 minutes, until they’re really, really done. Long baking time is key for crunchy cookie success. The cookies will puff as they bake, but should already be relaxing into their final shape when you pull them from the oven, and be fully crisp within a few minutes of cooling. You may be tempted to eat them warm, but I think their flavor is best at room temperature. All the flavors meld together after 30 minutes or so, resulting in super caramelly, crisp, surprisingly light-textured chocolate chip cookies. Prepare to fall in love with their satisfying crunch—don’t say I didn’t warn you.Crispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip CookiesOne more reason to get on the crunchy cookie bandwagon? Crispy, Crunchy Chocolate Chip Cookies keep like a dream. A dream, I tell you! I am a huge snob about day-old cookies, so believe me when I tell you that these just get better with time. Where soft cookies get a little stale after a day, these crisp treats retain their texture and their flavors only deepen further. You should keep them covered as sugar’s hygroscopic nature means your cookies can be affected by humidity, but the batch pictured made it through some seriously gnarly NYC weather and were still near perfect. And by near perfect, I mean perfect-perfect.Crispy, Crunchy Chocolate Chip Cookies

Crispy, Crunchy Chocolate Chip Cookies
makes 2 dozen cookies

1 cup + 2 tablespoons all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar, packed (not dark brown)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 tablespoon light corn syrup (or golden syrup or mild honey)
1 teaspoon pure vanilla extract
2/3 cup semisweet chocolate chips

Arrange oven racks in central positions. Preheat the oven to 350F. Line two rimmed baking sheets with parchment paper. Set aside.

In a medium mixing bowl, whisk together flour, granulated sugar, light brown sugar, baking powder, baking soda and salt.

Cut softened butter into 8 pieces and add them to the mixing bowl. Starting at low speed and increasing as ingredients become incorporated, use an electric mixer to mix the butter into the flour/sugar mixture until powdery and wet-sandy. You may need to stop a time or two to break up larger pieces of butter.

Add corn syrup and vanilla and mix to combine. Dough will look crumbly, but should hold together well when pinched.

Add the chocolate chips to the dough and mix/knead them in with a clean hand (or a silicone spatula or wooden spoon) until evenly distributed and the dough is a cohesive unit.

Scoop the dough by the tablespoon, roll into balls and place them 2-3 inches apart on prepared pans (I fit 12 on each half-sheet pan). Bake for 8 minutes, then rotate the pans top-to-bottom and front-to-back. Bake another 7-8 minutes, until a bit puffy and deep golden.

Let cookies cool for 7 minutes on the pans. Remove to a rack to cool completely. Serve.

Leftover cookies will keep in an airtight container at room temperature for up to a week.Crispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip Cookies