is 6 and a half inches long

SLICE AND BAKE COOKIES – MADE 6 WAYS

These versatile slice-and-bake cookies offer endless flavor options! Using a simple gluten-free sugar cookie dough as a base, you can add nearly any mix-ins you like. Soft in the center with a light crisp on the edges, they hold their shape beautifully. Made with an almond flour dough, they’re naturally dairy-free and the ideal quick and easy treat for Christmas!

WHY YOU’LL LOVE THESE SLICE-AND-BAKE COOKIES

  • Naturally gluten-free, dairy-free, and paleo-friendly
  • Made with a straightforward almond flour dough
  • Soft and chewy with perfectly crisp edges
  • Easy to customize with your favorite mix-ins
  • Kid-friendly and fun to make together
  • Perfect for holiday gifting
  • Ship well once baked

INGREDIENTS

Base Cookie Dough

  • 1 egg
  • ¼ cup maple syrup
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • ¾ cup tapioca flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt

Flavor Variations

Double Chocolate Chip

  • 1 tablespoon cacao powder
  • ½ cup mini chocolate chips
  • Sea salt flakes for topping (optional)

Dark Chocolate Dipped Orange Zest

  • 1 tablespoon orange juice
  • ½ tablespoon orange zest, plus extra for topping
  • 1 tablespoon almond flour
  • ½ cup dark chocolate, melted (for topping, optional)

Cinnamon Sugar Pecan

  • 2 teaspoons cinnamon (1 teaspoon for dough, 1 teaspoon for coating)
  • ½ cup finely chopped pecans
  • 1 tablespoon coconut sugar (for coating)

White Chocolate Macadamia Nut

  • ½ cup finely chopped white chocolate chips
  • ½ cup finely chopped macadamia nuts

Dark Chocolate & Pistachio

  • ½ cup finely chopped dark chocolate, plus more for drizzling
  • ½ cup finely chopped pistachios
  • Sea salt flakes for topping (optional)

White Chocolate Dipped Candy Cane Swirl

  • 1 teaspoon peppermint extract
  • 1 teaspoon red food coloring
  • Cane sugar for rolling (optional)
  • ½ cup melted white chocolate (for topping, optional)
  • Crushed candy canes for topping (optional)

INSTRUCTIONS

  • Prepare the Dough Base: In a mixing bowl, beat together the egg, maple syrup, melted coconut oil, vanilla extract, and any other wet ingredients specific to your chosen flavor. Use a hand or stand mixer, or a sturdy whisk.
  • For Candy Cane Swirl Flavor: Skip adding the food coloring until the dough is fully mixed.
  • Incorporate Dry Ingredients: Gradually add the almond flour, tapioca flour, baking soda, sea salt, and any dry ingredients specific to your flavor. Continue mixing until a ball of dough forms.
  • Color the Candy Cane Swirl Dough (If Making): For the Candy Cane Swirl, split the dough in half and add the red food coloring to one half. Set aside the plain half.
  • Add Mix-ins: Fold in any mix-ins (like nuts, chocolate, spices, etc.) for your chosen flavor. Mix just enough to distribute them throughout the dough.
  • Knead and Shape: Transfer the dough to a flat surface with a piece of parchment paper and a little tapioca flour. Knead a few times to evenly incorporate the mix-ins. Shape the dough into a log, approximately 10–12 inches long, depending on how many cookies you want.
  • For Candy Cane Swirl Flavor: Roll the red-colored dough to about 10×20 inches on parchment paper, then roll out the plain dough separately to the same size. Layer the plain dough over the red dough, press lightly, and trim the edges. Roll from the shorter end into a log shape.
  • Flavor-Specific Coatings:
    • For Cinnamon Sugar Pecan: Mix the remaining teaspoon of cinnamon with coconut sugar and roll the log in this mixture.
    • For Candy Cane Swirl: Sprinkle cane sugar on the log and roll it to coat (optional).
  • Chill the Dough: Wrap the log in plastic wrap and refrigerate for at least an hour to firm up.
  • Slice and Bake: Preheat the oven to 350°F (175°C). Slice the log into 1-inch thick cookies with a sharp knife, keeping the dough chilled for clean cuts. Arrange cookies on a parchment-lined baking sheet, spacing them at least 1 inch apart. Bake for 8–10 minutes or until the edges turn golden and crispy.
  • Cool and Decorate (Optional): Let cookies cool completely before adding decorations:
    • Double Chocolate Chip: Sprinkle with sea salt flakes.
    • Dark Chocolate Dipped Orange Zest: Dip half of each cookie in melted dark chocolate and sprinkle with extra orange zest.
    • Dark Chocolate & Pistachio: Drizzle melted dark chocolate over each cookie and top with sea salt.
    • White Chocolate Dipped Candy Cane Swirl: Dip each cookie halfway in melted white chocolate and sprinkle with crushed candy canes.

BEST CROCK POT CHICKEN AND POTATOES RECIPE (10-MIN PREP!)

This Crockpot Chicken and Potatoes recipe is the ultimate cozy, comforting meal, featuring flavorful, perfectly juicy chicken thighs. The beauty of cooking this dish in a slow cooker is that you can complete all the prep in just 10 minutes and let the slow cooker do the rest of the work for you—your home will smell amazing!

To make this dish, simply prepare a rotisserie chicken seasoning mix (the same one I use in my Crockpot Chicken and Rice), sear the chicken thighs, and then add everything to the slow cooker. It’s incredibly easy! Keep reading for step-by-step instructions on how to make Crockpot Chicken Thighs and Potatoes, along with suggestions for delicious side dishes. This is a hearty meal that the entire family will adore!

WHAT YOU’LL LOVE ABOUT THIS CROCK POT CHICKEN AND POTATOES RECIPE

  • Cozy and Comforting: This dish offers the warmth and satisfaction of a homemade meal, perfect for family gatherings or cozy nights in.
  • Quick Prep Time: With just 10 minutes of prep, you can easily fit this recipe into your busy schedule.
  • Simple Ingredients: Made with straightforward ingredients that you likely already have in your pantry, it’s a hassle-free option.
  • Balanced Meal: It’s a complete meal on its own, but you can easily add a veggie side for a well-rounded dinner.
  • Tender, Juicy Chicken Thighs: The slow cooking process ensures that the chicken thighs come out incredibly tender and flavorful.

INGREDIENTS

  • 2 teaspoons sea salt, divided
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper, divided
  • 2 1/2 pounds chicken thighs (about 6 skin-on, bone-in thighs)
  • 1 tablespoon olive oil
  • 2 pounds small to medium Yukon gold or red potatoes
  • 2 tablespoons butter

INSTRUCTIONS

  • Prepare the Seasoning: In a small bowl, combine 1 teaspoon of sea salt, thyme, garlic powder, onion powder, paprika, and 1/4 teaspoon of black pepper to create the chicken seasoning mix.
  • Season the Chicken: Rub the remaining 1 teaspoon of sea salt and 1/4 teaspoon of black pepper on both sides of the chicken thighs.
  • Layer the Potatoes: Place the potatoes at the bottom of a 6-quart slow cooker. If the potatoes are larger than 4-5 inches, cut them in half.
  • Sear the Chicken: Heat the olive oil in a large skillet over medium heat. Sear the chicken thighs, starting with the skin side down, for about 2-3 minutes per side, or until they are golden brown. You may need to cook them in batches.
  • Add Butter and Seasoning: While the chicken is searing, dot the potatoes with butter and sprinkle with half of the prepared seasoning mix.
  • Combine in the Slow Cooker: Place the seared chicken thighs on top of the potatoes in a single layer, skin side up. Pour any juices from the skillet over the chicken and sprinkle the remaining seasoning mix on top.
  • Cook: Cover the slow cooker and cook on high for 3 hours or low for 6 hours, until the chicken reaches an internal temperature of 165°F.

VIDEO

HOW TO SERVE

Pair this delicious meal with a green veggie side for a complete dinner. Here are some great options:

  • Haricots Verts or Green Beans: Lightly steamed or sautéed, they add a crisp texture and vibrant color.
  • Kale Apple Slaw: A refreshing blend of kale and apples with a tangy dressing that complements the chicken beautifully.
  • Napa Cabbage Slaw: This crunchy slaw is a great contrast to the tender chicken and potatoes, providing a light and refreshing bite.
  • Lemon Arugula Salad: A zesty arugula salad with a simple lemon vinaigrette brings brightness to the meal.
  • Air Fryer Broccoli: Crispy, roasted broccoli cooked in the air fryer adds a delightful crunch and nutritious element.
  • Spinach Salad: A classic spinach salad with your choice of toppings, like nuts or cheese, offers a nutritious and tasty side.

These sides will enhance your Crockpot Chicken Thighs and Potatoes and create a balanced, flavorful meal!