Cookie Recipe Exchange

These are the cookie recipes we exchanged at Champ’s Birthday party, along with favorite books.

Sorry I’ve been so delinquent about getting these up on the blog. I kind of loathe typing projects, so I kept putting it off. In the process, I’ve probably lost some of the cookie recipes from the party. If you have one to share, please do! You can add them in the comments section.
8 favorite cookie recipes, from Paleo chocolate chip, to homemade graham crackers, to ANZAC biscuits, to white chocolate cranberry cookies!

Champs’ Friends’ Favorite Cookie Recipes

Paleo Chocolate Chip Cookies (Jonathan)


  • 1 c almond flour or almond meal
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/2 tsp cinnamon
  • 3 TBSP melted coconut oil
  • 2 TBSP honey
  • 1 to 2 tsp vanilla
  • 1 to 3 tsp water
  • 2 to 4 TBSP chopped chocolate


  1. Preheat oven to 350
  2. Mix first four ingredients together in one bowl
  3. Mix coconut oil, honey, and vanilla in another bowl
  4. Combine both mixtures and add water as needed to bring together
  5. Stir in chocolate
  6. Form into balls 2 to 3 tsp each, place on a cookie sheet lined with parchment paper, and flatten to 1/2 inch thick
  7. Bake about 10 minutes, until edges are golden.
  8. Let cookies sit on pan an additional 10 minutes before transferring to cooling rack <<Don’t skip this step!

Homemade Graham Crackers (Alexa)

Get a ruler handy if you want these to be cut into equal squares! Even better if you have a square cookie cutter!


  • 1 3/4 c graham or whole wheat flour
  • 1/2 c all-purpose flour
  • 1/2 c sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1 stick unsalted butter, cut into 1/2 inch pieces and chilled
  • 5 TBSP water
  • 2 TBSP light molasses
  • 1 tsp vanilla


  1. Preheat oven to 375 degrees
  2. Combine dry ingredients
  3. Using a food processor or pastry blender, cut in the butter until the mixture resembles coarse meal
  4. Add the water, molasses and vanilla and process until the dough comes together
  5. Divide the dough in half
  6. Roll each part of dough out between two pieces of parchment paper to a 16″x8″ rectangle, 1/8″ thick
  7. Remove the top piece of paper and trim dough to 15″ x 7 1/2″ rectangle, and score into 18, 2 1/2″ squares
  8. Prick each square several times with a fork
  9. Bake on parchment until golden, 10–15 minutes
  10. Cool completely, then break apart on score lines

Modified “Anzacs” (Jonah)

Read the history of this egg-free, Australian biscuit here. (“Biscuit” is the international name for cookies.)


  • 1 c all-purpose flour
  • 1/2 c rolled oats
  • 1/2 c steel cut or pinhead oats
  • 1/2 c cane sugar
  • 1/2 c brown sugar
  • 1 c unsweetened, finely shredded coconut
  • scant 1/2 tsp fine sea salt
  • 1/2 c chopped walnuts
  • 1/2 c butter, cut into small cubes
  • 1 TBSP golden syrup + 1 TBSP honey (alternate: 2 TBSP honey, no syrup)
  • zest of one orange
  • 1 or 2 tsp vanilla extract
  • 1 TBSP boiling water
  • 1/2 tsp baking soda


  1. Preheat oven to 325
  2. Combine dry ingredients in a bowl
  3. Over low heat, combine syrup, honey, butter, zest, and vanilla until melted
  4. Whisk together boiling water and baking soda, add to butter mixture
  5. Combine wet and dry ingredients
  6. Mix well
  7. Spoon onto a cookie sheet lined with parchment paper
  8. Bake 12–15 minutes or until golden brown
  9. Allow to cool on parchment paper before removing

Our Favorite Chocolate Chip Cookies (Luke)

This is a double batch with reduced sugar. For a single batch, use the same amount of sugars but halve everything else. 


  • 2 cups softened butter
  • 1/4 c granulated sugar
  • 3/4 c brown sugar
  • 1 small pkg pudding mix (you choose flavor)
  • 2 eggs
  • 1 tsp vanilla
  • 4 1/2 c flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 – 12 oz pkg chocolate chips


  1. Preheat oven to 375
  2. Blend butter, sugars, and pudding until smooth
  3. Add eggs and vanilla
  4. Mix dry ingredients together and add 2 cups at a time to wet ingredients
  5. Form into small balls and bake on a cookie sheet for 8-10 minutes

Note: These do not flatten out much, so how you put them in the oven is how they will look when they come out.

Monster Cookies (Annaleigh)


  • 3 eggs
  • 1 1/4 c packed brown sugar
  • 1 c granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 12 oz jar of creamy peanut butter
  • 1 stick softened butter
  • 1/2 c M&Ms
  • 1/2 c chocolate chips
  • 1/4 raisins (optional)
  • 2 tsp baking soda
  • 4 1/2 c quick oatmeal (not instant)


  1. Preheat oven to 350
  2. Mix eggs and sugars
  3. Add salt, vanilla, peanut butter, butter and mix
  4. Mix in remaining ingredients
  5. Bake 8 to 10 minutes

Our (My) Favorite Cookie Recipes

Did I mention I don’t like typing up recipes? Here are my favorite online cookie recipes. White Chocolate Cranberry Cookies are my Absolute Favorite! I think the Craisin bag has a recipe on it, too. I also love oatmeal raisin cookies, but I just can’t seem to make them at sea-level like I do in the mountains.

White Chocolate and Cranberry Cookies (you can use vanilla instead of brandy)

Mrs. Sigg’s Snickerdoodles

The Best Rolled Sugar Cookies with Sugar Cookie Icing (I replace the almond extract in the icing with vanilla or coconut extracts)



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