Time 30m Yield about 3-1/2 dozen. Number Of Ingredients 7 Steps:
In a large saucepan, combine sugar, butter and milk. Cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat. Stir in baking chips and extract until smooth. Add oats and, if desired, cherries; stir until coated., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, about 30 minutes. Store in an airtight container in the refrigerator.
Time 25m Number Of Ingredients 5 Steps:
Melt the bark in a microwave for 2 minutes, stir and microwave 2 minutes more until melted. Stir in peanut butter until well combined and smooth. Add remaining ingredients. Drop by tablespoons on wax paper and allow to harden.
Time 15m Number Of Ingredients 4 Steps:
Mix the almonds with the honey and butter. Form into small flat round cookie shapes. Melt some dark or sugar-free chocolate in the microwave for a minute or two (10 seconds at a time.) Drizzle over the cookies, or dip one half. Refrigerate for 30 mins. Enjoy! Keep refrigerated if you don’t intent to eat them right away.
Time 25m Yield 12 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place coconut flakes on 1 baking sheet; leave the second baking sheet for the cookies. Bake coconut in the preheated oven until slightly brown, about 6 minutes. Leave the oven on. Combine flour, baking soda, and salt in a small bowl. Cream brown sugar, butter, white sugar, and almond extract together in a separate bowl. Add egg yolk and milk and mix. Pour in flour mixture and combine until almost fully incorporated. Add chocolate, almonds, and toasted coconut; mix well. Drop 1 1/2-inch balls of dough on the prepared baking sheet. Bake in the preheated oven until golden on the edges and soft in the centers, 8 to 10 minutes.
