Biscuits aux lentilles

Source :


  • 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 8 ounces sugar, approximately 1 cup
  • 6 ounces unsalted butter, room temperature, approximately 3/4 cup
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups lentil puree, recipe follows
  • 3 1/2 ounces rolled oats, approximately 1 cup
  • 4 ounces dried fruit, approximately 1 cup (canneberges)
  • 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup
Lentil Puree:
  • 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
  • 2 cups water

Directions :

Lentil Puree:

  1. In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
  2. Yield: 1 1/2 cups lentil puree
  1. *Cook’s Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie
  2. Preheat the oven to 375 degrees F.
  3. In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
  4. In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
  5. Add the egg and mix until just incorporated.
  6. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined.
  7. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
  8. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between.
  9. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.

Biscuits au chocolat

Ingrédients :

  • 240 g de chocolat 72% cacao
  • 2/3 tasse de sucre
  • 1/2 c. à thé de poudre à pâte
  • 1 pincée de sel
  • Une dizaine de pacanes


  1. Faire fondre le beurre et le chocolat dans un bain marie puis laisser refroidir quelques minutes.
  2. Battre les oeufs dans le sucre puis les incorporer au chocolat.
  3. Couper en morceaux et faire rotir les pacanes.
  4. Ajouter la farine, la poudre à pâte, le sel et les morceaux de pacanes à la préparation de chocolat.
  5. Mettre au réfrigérateur 2 heures.
  6. Sortir la préparation pendant que le four chauffe jusqu’à 350 F.
  7. Former huit boules de pâte et les déposer sur deux tôles avec un papier parchemin.
  8. Faire cuire pendant 16 minutes.

Biscuits moelleux à l’avoine

Source: Livre The King Arthur Flour Cookie Company, The essentiel cookie cookbook

Donne : 45 biscuits

Ingredients :

  • 1/2 cup unsalted butter
  • 2 tablespoons vegetable oil
  • 1 cup brown sugar
  • 1 large egg, beaten
  • 6 tablespoons sour cream or yogurt
  • 2 teaspoons vanilla extract
  • 1 cup currants or raisins (optional)
  • 2 cups rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup chopped pecans ou walnuts (optional)

Directions :

  1. Preheat the oven to 350 F.
  2. Lightly grease (or ine with parchment) two baking sheets.
  3. In a large bowl, cream together the butter, oil and sugar.
  4. Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
  5. Stir in the currants and the oats.
  6. In a separate  bowl, mix together the baking soda, cinnamon, salt, and flour.
  7. Add this mixture, a cup at a time, to the oat mixture, beating well after each addition.
  8. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
  9. Using a tablespoon cookie scoop, drop the dough onto the prepared baking sheets.
  10. Bake the cookie for 12 (11) minutes, or until they’re light brown.
  11. Remove them from the oven and trasfer to a rack to cool.


Galettes à la mélasse et au rhum


Note: The addition of rum to these spicy cookies helps keep them soft.

Yield : eighteen 3-inch cookies.


  • 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 5 tablespoons (2 1/2 ounces) unsalted butter
  • 1/2 cup (3 1/2 ounces) sugar
  • 1/2 cup (6 ounces) molasses
  • 1/3 cup (2 1/2 ounces) dark rum


  1. Whisk together the flour, spices, salt and baking soda, and set aside.
  2. In a large bowl, beat together the butter and sugar, then beat in the molasses.
  3. Add the dry ingredients alternately with the rum.
  4. Using a cookie or muffin scoop, scoop out round balls of dough somewhere in size between a ping-pong ball and a golf ball, and place the balls on a parchment-lined or lightly greased baking sheet.
  5. Bake the cookies in a preheated 375°F oven for 11 to 12 minutes, until they crack on top but haven’t yet browned around the edges.

Biscuits en pain d’épices (2)


Note: Pas de gingembre en poudre dans cette recette…

Yield: 24


Gingerbread Cookies

  • 1/2 cup vegetable shortening or unsalted butter at room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup blackstrap molasses
  • 1 teaspoon vanilla extract
  • 1/4 cup (2 c. à table) grated fresh ginger
  • 3 cups all purpose flour
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon ground cloves

Royal Icing for Iced Gingerbread Cookies

  • 3 tablespoons meringue powder (available at cake stores and bulk stores)
  • 1/2 cup warm water
  • 4 1/2 cups icing sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • food colouring, as needed


Gingerbread Cookies

  1. Cream shortening (or butter) and sugar until fluffy and beat in egg and vanilla.
  2. Stir in molasses and grated ginger until evenly blended.
  3. In a separate bowl, combine remaining dry ingredients and add to molasses mixture, stirring just until dough comes together.
  4. Shape dough into 2 discs and chill for at least 2 hours before rolling.
  5. Preheat oven to 375 °F.
  6. On a lightly floured surface, roll out 1 disc to just over 1/8-inch thick.
  7. Cut out desired shapes and place on a parchment-lined baking sheet. (If using cookies as decoration, put a small hole where a string will go to tie it).
  8. Bake for 6 to 8 minutes until edges are firm to touch. Allow to cool completely.

Royal Icing for Iced Gingerbread Cookies


  1. Stir together all ingredients to blend, then beat with electric beaters on high speed until mixture is stiff, about 7 minutes. Tint portions of icing as desired.
  2. To store, keep icing tightly covered, with plastic wrap resting directly on surface of icing.


Biscuits au sucre

Source: Sugar Cookies

Notes : J’ai ajouté 1 c. à table de thé vert en feuilles haché dans 1/6 de la pâte et le zeste de 2 oranges dans 1/6 de la pâte.

Yield : 6 dozens of 2 inches cookies



  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups sugar
  • 1/4 cup cream cheese
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 large egg


  • 3/4 cup sugar for dredging


  1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy.
  4. Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.
  5. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.
  6. Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar.
  7. Place on the prepared baking sheets, leaving 2″ between them.
  8. Bake for 10 to 12 minutes. The edges of the cookies will just barely begin to brown.
  9. Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

Tips from our bakers

  • If you like a chewier, moister, “bendy” cookie, add 2 tablespoons (1 3/8 ounces) corn syrup to the dough. The cookies will spread out a little more and be 1/4″ thick once they’re baked.
  • For rollout cookies, make the dough with 3 1/2 cups flour; place the dough in a plastic bag, flatten it into a disk, and chill for 1 hour before rolling it out and cutting. Bake the cookies for 8 minutes, until golden brown at the edges. The recipe will make 6 dozen 2″ cookies.
  • For a crisper cookie, flatten the balls of dough to 1/2″ thick with the bottom of a drinking glass before baking. Check the cookies at 8 minutes to make sure they’re not becoming too brown.

Biscuits au beurre d’arachides

Source: Sugar: The Ultimate Peanut Butter Cookie

Note: J’ai essayé ces biscuits avec le beurre d’arachides crémeux.

Yield: 2 dozen cookies


  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter (smooth or crunchy)
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat oven to 350° F. Cream together butter and sugars until pale and fluffy. Beat in egg and vanilla. Stir in peanut butter. In a separate bowl, combine flour, baking soda and salt. Add to peanut butter mixture and blend in. Drop by tablespoonfuls onto an ungreased cookie sheet and crisscross mark them with a floured fork. Bake for 9 to 11 minutes, until cookies just start to colour around the edges.

Biscuits à l’avoine

Source: Sugar: Oatmeal Cookies


  • 2/3 cup unsalted butter, room temperature
  • 1 cup dark brown sugar, packed
  • 1 egg
  • 1 tablespoon vanilla
  • 1 tablespoon fancy molasses
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups oats
  • 1 cup raisins


  1. Preheat oven to 375° F. Cream together butter and brown sugar until smooth. Add egg and blend. Stir in vanilla and molasses. In a separate bowl, combine flour, baking powder, salt, baking soda and spices. Add to butter mixture and mix in. Add oats and raisins and stir just until oats are coated with cookie batter. Drop tablespoonfuls onto a greased or parchment-lined baking sheet and bake for 7 to 9 minutes, until cookies start to brown around the edges and loose their shine.
  2. Cookies will keep up to a week in an airtight container.
  3. Yield: 2 dozen cookies.
  4. VARIATION: OATMEAL COOKIE ICE CREAM SANDWICHES: You will need 6 cups maple walnut ice cream and 1 1/2 cups of walnut crumbs, toasted. For sandwiches, press a small scoop of ice cream between 2 cookies. Roll edges of ice cream in walnut crumbs and chill until ready to serve. Yield: 1 dozen sandwich cookies.

Biscuits double chocolat

Source: Sugar: Double Chocolate Chip Cookies

Note: J’ai essayé les “reverse double chocolate cookies”.

Yield : 36


Double Chocolate Chip Cookies

  • 1/2 cup unsalted butter
  • 8 ounces white chocolate chips
  • 4 large eggs at room temperature
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 ounces semisweet chocolate chips


Double Chocolate Chip Cookies

  1. Over a pot filled with 2 inches of simmering water, place a metal or glass bowl and add butter. Stir until melted halfway and add white chocolate chips. Stir until just melted and remove from heat (don’t worry if it separates). Set aside.
  2. Whip eggs with sugar and vanilla with electric beaters or in a mixer fitted with the whisk attachment, until pale and thick, about 5 minutes. In a separate bowl, combine flour, baking powder and salt.
  3. Whisk melted chocolate into egg mixture until incorporated. Whisk in flour mixture and stir in semisweet chocolate chips. Cover batter with plastic and chill for at least 4 hours before baking.
  4. Preheat oven to 325 °F. Spoon cookie dough by tablespoonfuls (or teaspoonfuls for dainty cookies) and roll gently to shape into a ball and place on a parchment-lined or greased cookie sheet, leaving 2 inches between cookies. Bake for 18-20 minutes. To test doneness, lift a cookie off the tray – if it comes off cleanly, then cookies are done.

Reverse Double Chocolate Chip Cookies

  1. Prepare the same recipe as above, except replace 8 ounces of white chocolate with 10 ounces of bittersweet chocolate and increase sugar to 1 1/2 cups. Prepare remaining recipe as above and enjoy!

Biscuits aux brisures de chocolat

Source: Sugar: Chocolate Chip Cookies a la Anna Olson

Tried, tested and true. My secret ingredient is cornstarch to make chewy-centred cookies! If you want crispy cookies, omit the cornstarch and replace the baking soda with baking powder.

Yield: 24


Chocolate Chip Cookies

  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces bittersweet chocolate, cut into chunks


Chocolate Chip Cookies

  1. Preheat oven to 350 F.
  2. Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
  3. Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
  4. Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.

To Assemble

  1. Let cool slightly and enjoy.