In the bowl of your electric mixer, combine both sugars with the butter. Mix on high speed for about 3 minutes. Add eggs one at a time, mixing well after each additions. Whisk in vanilla.

Sift flour, baking soda and salt. Add flour and oats to the batter and stir until just combined, about a minute. Fold in chocolate chips

Press evenly into prepared pan. Bake for 15 minutes. Remove from oven and lay tray on a cooling rack and leave them to cool completely.

Cut into squares and store in an airtight container. Will keep up to 3 days. Freeze up to two months.

Using a food processor or high-speed blender, pulse shredded coconut until it becomes slightly emulsified and wet/tacky, about 5 minutes. Add almond flour, coconut flour, Swerve, salt, vanilla, melted coconut oil and coconut milk and pulse again until combined, about 2 minutes.

Using a 1-tablespoon scoop, scoop enough of the coconut mixture to fill the scooper and pack it firmly. Remove mixture from the scoop and place on the greased pan, ensuring it stays in the shape of a half circle. Repeat until all the dough has been used (about 18 macaroons). Place the tray in the fridge for a few minutes to make sure the dough is firm and doesn’t spread. If desired, brush the tops of the macaroons with some melted coconut oil.

Place the tray in the oven for 15 minutes, or until the tops and bottoms are slightly browned. Remove the baking tray from the oven and place it on a wire rack to cool.

While the macaroons are cooling, melt chocolate chips and coconut oil in a double boiler, or in the microwave. If microwaving, pause every 20–30 seconds and stir to ensure you don’t burn the chocolate.

Once macaroons are completely cool, use a fork or your hands to dip the bottoms into the melted chocolate so it comes up over the edges slightly.

Place macaroons on a parchment paper-lined baking sheet. If desired, drizzle additional chocolate over the top of the macaroons. Place the tray in the fridge until chocolate has set.

Once the chocolate has set, peel macaroons away from parchment paper and transfer to a serving plate or container for storage. Macaroons will stay fresh covered at room temperature for a week, or in the fridge for several weeks. Best consumed from room temperature!

Whisk flour, baking powder, baking soda and salt. Set aside. Cream butter and sugar together until light and fluffy, using stand or hand mixer on medium. Turn mixer to low. Add egg, lemon zest, lemon juice and vanilla extract. Mix just until incorporated.

Add flour mixture to butter mixture in 3 parts. Mix on low just until incorporated. Using 1 1/2 tablespoon cookie scoop, place dough on prepared baking sheets about 2 inches apart. Bake for 10–12 minutes or until very lightly browned on the edges. Cool on cookie cooling racks.

For the icing, in a small bowl, whisk powdered sugar, lemon juice, milk and lemon zest. Ice fully cooled cookies and place on cookie cooling racks to set.

Combine dry ingredients in a small bowl: flour, baking soda, sea salt, and cinnamon. Stir in chocolate chips and set aside.

When the butter has cooled, mix the wet ingredients. In a large bowl, whisk butter, sugar, egg, and vanilla extract until smooth. Working in batches, add the dry ingredients to the wet and mix after each addition until all the dry ingredients are incorporated. Cover the bowl tightly with a lid or plastic wrap and refrigerate for 20 minutes, or until slightly firm.

Line a baking sheet with parchment paper. Using a 2-ounce cookie scoop, scoop portions of the dough onto the baking sheet and cover with plastic wrap (reuse what you used before!). Refrigerate again for 40 minutes.

When ready to bake, preheat oven to 350ºF. Space the cookies with 2 inches between each portion on the baking sheet. Transfer the rest of the dough to a resealable bag or airtight container until ready to bake.

Bake for 9 minutes, then remove from the oven and place a few extra chocolate chips on top of each cookie, and place them back in the oven for 1–2 more minutes. The edges should be golden and the centers gooey. Let them cool completely on the baking sheet—this is where they finish baking, so don’t remove them before they’ve cooled!

Serve immediately, and store the rest in an airtight container at room temperature for up to 2 weeks. Remaining dough can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 12 months. Enjoy!

Pour shredded coconut onto a cookie sheet and bake for 8–10 minutes. Stir halfway through baking to prevent over-browning. Remove from oven once evenly golden brown. Transfer to a small bowl and set aside.

In a small bowl, whisk flour, baking soda, salt and cinnamon. Set aside.

In the bowl of a stand mixer, cream the butter and sugars on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and milk and combine.

Add flour mixture and mix on low until just combined. Then add rolled oats, coconut and white chocolate. Mix until incorporated.

Use a 3-tablespoon scoop to scoop the dough onto the lined cookie sheets about 2 inches apart. Wet your hands and gently press down on each ball of dough to flatten. Sprinkle with sea salt (optional).

Bake for 12–15 minutes, until lightly browned on the edges.

Mix the wet ingredients. In a large mixing bowl, combine eggs, cooled browned butter, turbinado sugar, and vanilla extract and beat on high until smooth. You’ll see it turn from a dark caramel color to a light maple-y color. Granules of turbinado sugar will remain, but they should be sparse. Set aside.

Stir together the dry ingredients in a medium bowl until well-incorporated. You shouldn’t see any lumps of flour or baking soda. In small batches, slowly add the dry ingredients to the wet and stir until just combined after each addition. Add the chocolate chips and stir again. Cover and refrigerate for 45–60 minutes. Do not skip this step! Without refrigeration, the cookies will flatten when they bake and you’ll miss out on a delicious textural element here.

Preheat oven to 350ºF and line two baking sheets with parchment paper. Use a cookie scooper to transfer the dough to the baking sheets and top each portion with a sprinkle of sea salt and 4-5 additional chocolate wafers/chunks. If you’re making smaller cookies, bake for 8–9 minutes, rotating the baking sheets halfway through. For larger cookies, bake for 10 minutes, no more than 11. I placed both my sheets on the same shelf by sliding them into the oven lengthwise. Halfway through, I rotated the baking sheets 180 degrees because the back of the oven is hotter than the front, so each cookie should experience the same amount of heat.

Remove from the oven and let the cookies cool completely on the baking sheets. This step is essential to allow the cookies to finish the baking process and firm up. Give them at least 10–12 minutes of cooling time on the baking sheets.

Finally, serve and enjoy! Store leftovers in an airtight container at room temperature for up to 2 weeks.

While the butter cools, combine dry ingredients, except the baking soda, in a medium bowl and set aside for later.

Once cooled, add butter to a large mixing bowl (a stand-mixer if you have one) and beat butter with eggs and sugar until smooth. Small granules of sugar will remain, and that’s fine. Add vanilla and baking soda and beat again.

Working in batches, add dry ingredients to the wet and stir after each addition until just combined. I used a 2-inch cookie scooper to make larger cookies, which is roughly the size of 2 heaping tablespoons. Scoop the dough into even portions onto a baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 350ºF and line a baking sheet with parchment paper. Place the dough portions onto the baking sheet, leaving about 2 inches of space between each one. Bake for 10–12 minutes if using a 2-inch cookie scooper or similar measurement. Bake for 8–10 minutes if using the 1-inch scoop or similar measurement. Pull them out when the edges are golden brown and set. The center will most likely still look under-baked—this is fine! Let them rest on the baking sheet 8–10 minutes and the center will firm up just enough to remain gooey on the inside, crispy on the outside.

Serve immediately, and store leftovers in an airtight container at room temperature for up to 2 weeks. Enjoy!

Combine flour, baking soda, and salt in a bowl and whisk together gently.

In a separate bowl, cream butter and both sugars. I use a stand mixer for this step—you can also use a hand mixer! Beat butter and sugar together until nice and fluffy, about 2 minutes. Add egg, mashed banana, and vanilla to the butter and sugar mixture and mix until well combined. The mixture might look a little soupy—that is fine, the flour will bring it together into a thicker cookie dough.

Add flour mixture 1 cup at a time. Mix until just combined; do not over-mix or you will end up with tough cookies!

Once all the flour is mixed in, add chocolate chunks and chopped walnuts. Again, mix until just combined.

Line a cookie sheet with parchment paper or lightly grease with butter. Scoop cookie dough onto the baking sheet using a tablespoon.

Bake for 9 to 12 minutes. The cookies should be golden brown but still soft in the center when done. If they are not done after 12 minutes, continue to bake for an additional 2 minutes and check again.

Let cool on a wire rack and enjoy when cool!

Add flour, baking powder, and salt. Mix until just combined. Add chocolate chips and mix together with spatula. Leave dough in fridge for 1 hour.

Preheat oven to 350ºF. Use an ice-cream scoop or spoon to make even-sized cookies. Place cookie dough on a greased or lined baking sheet and bake for 10–12 mins.

Allow to cool on baking sheet for 10 minutes before you give into the urge to try these perfectly chewy chocolate chip cookies.