Holiday Dessert Trio: Serves 8+ People

With Dark Chocolate Chip Cookies, Holiday Bark, and Cardamom Snickerdoodles

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Tree Nuts

Vegetarian
A note about serious food allergies

Cookie swaps? Grandkids coming into town? Need crafty make-and-take gifts or party favors? Found yourself on the 'naughty' list and need to find a way to make amends with Santa? Mitigate all of these holiday hassles with these easy, crowd-pleasing desserts. This kit contains everything you need to make a batch each of: Classic dark chocolate chip cookies, elegant Snickerdoodles laced with Indian chai spices, and Holiday Bark dotted with cranberries, toasted coconut, and buttery almonds. Best of all, everything is completely cholesterol-free, so you can indulge guilt-free.

In Your Box (serves 2)

  • ½ cup Coconut Oil
  • 8 oz. Light Brown Sugar
  • Info
    32 fl. oz. Unsweetened Plain Almond Milk
  • ½ fl. oz. Vanilla Extract
  • Info
    8½ oz. Flour
  • 1 tsp. Baking Soda
  • ¾ tsp. Ground Cinnamon
  • Info
    5⅓ oz. Chocolate Chips
  • 1 tsp. Baking Powder
  • ¾ tsp. Ground Cardamom
  • 1 cup Sugar
  • ½ Ground Cinnamon
  • 4 fl. oz. Canola Oil
  • 2¾ fl. oz. Breakfast Syrup
  • Info
    32 fl. oz. Unsweetened Plain Almond Milk
  • ½ fl. oz. Vanilla Extract
  • Info
    8½ oz. Flour
  • 1 tsp. Baking Soda
  • Info
    5 Coconut, Sweetened, Flaked
  • Info
    1 oz. Sliced Almonds
  • Info
    5⅓ oz. Chocolate Chips
  • 1½ oz. Dried Cranberries
  • 1¼ cups Sugar
  • Nutrition (per serving)

  • Calories
    0
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

You Will Need

  • Salt
  • 5 Baking Sheets
  • 6 Mixing Bowls
  • 1 Large Pan
  • 1 Large Pot
  • Step 1 - Prepare the Classic Chocolate Chip Cookies
    1

    Prepare the Classic Chocolate Chip Cookies

    1. Pre-heat oven to 350 degrees and prepare two baking sheets with parchment or a silicone baking liner.
    2. Allow coconut oil to become softened at room temperature, or by running warm water over the closed container.
    3. Using a fork, cream together softened coconut oil and brown sugar in a bowl, then add almond milk and vanilla extract until smooth. Set aside.
    4. In a separate bowl, mix the flour, baking soda, cinnamon, chocolate chips, baking powder, and ¼ tsp. salt, until thoroughly combined.
    5. Combine the wet and dry ingredients, mixing with a spatula as you gradually incorporate the liquid into the flour mixture. A pliable, but firm dough should form.
    6. With clean hands, roll the dough into 1" balls and space evenly on the prepared baking sheets (they will spread), then flatten them out a bit with your palm. This recipe yields about 35 small cookies.
    7. Bake for 7-10 minutes, until golden and slightly firm. If you like your cookies very soft and gooey, 7-8 minutes should do the trick.
    8. Remove from oven and allow to cool on a cooling rack before serving.
  • Step 2 - Prepare the Cardamom Snickerdoodles
    2

    Prepare the Cardamom Snickerdoodles

    1. Pre-heat oven to 350 degrees and prepare two baking sheets with parchment or a silicone baking liner.
    2. Mix the cardamom, ¼ cup of the sugar, and ¼ tsp. of the cinnamon together in a large bowl. Set aside.
    3. In a separate mixing bowl, use a fork to whisk together the canola oil, sugar, maple syrup, and almond milk. Once mixture becomes slightly paste-like, mix in vanilla extract.
    4. In a separate bowl, combine the flour, ¼ tsp. salt, baking soda, and remaining cinnamon together until combined.
    5. Combine the wet and dry ingredients, mixing with a spatula as you gradually incorporate the liquid in to the flour mixture. A firm dough should form. Feel free to use your hands to combine if flour remains. Roll dough into 1" balls.
    6. Place balls into the cinnamon, cardamom, and sugar bowl, and completely coat.
    7. Arrange coated dough balls on a baking sheet, pressing down lightly to create cookies that are about 1 ½" to 2" in diameter. Bake for 10-12 minutes, or until slightly browned and firm. Remove from oven and allow to cool on a cooling rack before serving.
  • Step 3 - Prepare the Holiday Bark
    3

    Prepare the Holiday Bark

    1. Prepare a baking sheet with parchment paper, lining the sides, as well.
    2. In a dry large pan, add the flaked coconut and almonds over medium-high heat. Move the coconut and almonds around to ensure they do not burn, about 3-4 minutes. Remove from heat and pan when coconut and almonds are browned and aromatic. Set aside.
    3. Place a pot of water on the stove over medium heat with a metal bowl nestled over the pot, bottom-side down. Pour chocolate chips into the metal bowl and stir occasionally until chocolate begins to melt. Once hot, remove pot (with bowl still on top) from heat, and stir chocolate vigorously until completely melted and smooth.
    4. Pour melted chocolate onto the prepared baking sheet and smooth out and against the edges with a spoon to create a ½" layer of chocolate. Sprinkle melted chocolate with toasted coconut, toasted almonds, and dried cranberries, pushing some into the chocolate as you go to ensure they affix to the bark.
    5. Place pan with bark in the refrigerator to cool for 20 minutes, or until hardened. Once hardened, remove from refrigerator and, using a very sharp, hefty knife, cut into triangles. Arrange on a serving plate.