Five Cookie Recipes for Your Valentine’s Day Sweetie

As you probably know by now, we work out hard at aSweatLife. There’s nothing we love more than a good sweat session, especially with friends in tow. And it’s not surprising that our Instagram feeds are filled with images of protein smoothies, veggie-packed kale salads and homemade energy bars. But lest you think we’re super-humans who never say yes to a donut, I am here to set the record straight with three little words (and they’re not the words you usually hear around Valentine’s Day): Everything in moderation.

In that spirit, I present to you five fabulous cookies recipes. Lucky for you, I already test drove these bad boys last year, so I can personally attest to their deliciousness. On that note, if you’re worried about consuming half a dozen of these in one sitting (not that I’m speaking from personal experience or anything), I suggest baking a batch and sharing 2-3 cookies with each of your Valentine’s Day sweethearts – workout buddies included.

P.S. If you’re still not convinced, try our list of healthy desserts instead.

Incredible Flourless Almond Butter Cookies from HeartBeet Kitchen

These gluten-free beauties only have five ingredients and they’re simultaneously crispy and chewy. My favorite part is the sprinkle of coarse salt on top, which lends just the right texture and contrast to each sweet bite.

Chocolate Crinkles from

Go ahead and channel your inner child’s love of play-doh when making these cookies. After rolling the sticky dough into a ball, you’ll dunk it in a bowl of powdered sugar. Embrace the inevitable mess – it’s all part of the fun. [Baker’s note: Plan ahead because the dough needs to chill for at least four hours.]

Cake Batter Cookies from PureWow

It was always a happy day when my former coworker brought these Funfetti cookies into the office. Just when I thought they couldn’t get any better, she told me she usually makes them into ice-cream sandwiches. Mind. Blown. By the way, this recipe uses a standard boxed cake mix, so if you think you can’t bake, think again.

cookie recipes

Cranberry Walnut Oatmeal Cookies from Crisco

One of the great things about this recipe is how easy it is to modify. The last time I made them, I substituted dried cherries for the cranberries and slivered almonds for the chopped walnuts. They remind me of a granola bar on steroids.

Double Chocolate Cookies from Crystal Brand Granulated Sugar

This chocoholic recipe calls for chocolate chips – hence the double chocolate of the name – but I used peanut butter chips instead and O.M.G. I brought these cookies to a friend’s dinner party and the host couldn’t stop eating them. He snuck a few before dinner and more than a few after, but really, who could blame him? I mean is there any situation in which chocolate and peanut butter shouldn’t go together? I think not.


  • 1 ¼ cup granulated sugar
  • 1 cup butter, softened
  • 1 egg
  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 12-ounce package semisweet chocolate chips OR peanut butter chips


  1. Preheat oven to 375 degrees.
  2. Cream sugar and butter; beat in egg and vanilla. Beat in flour, cocoa and baking soda on low speed. Stir in chocolate (or peanut butter) chips.
  3. Drop rounded spoonfuls of dough two inches apart on ungreased cookie sheets.
  4. Bake for 8-11 minutes or until set. Cool one minute; remove from cookie sheets. Makes three dozen cookies.
Eat Recipes

About Kelsey Schagemann

Kelsey is a former NCAA Division III cross country and track athlete who exchanged sneakers for spin shoes in her twenties. Hailing from the great state of Oregon (by way of St. Louis, where she spent her childhood), Kelsey has made Chicago her home since 2006. She can often be found at the helm of her daughter’s stroller, walking miles throughout the city. Her other favorite fitness activities include spinning, yoga, lifting weights and biking. As a freelance writer, Kelsey works with universities, nonprofits, websites and magazines (visit for more information). In her spare time, she enjoys trying new recipes, traveling with her family and keeping the library in business. Kelsey holds a BA in English from Kenyon College and an MA in English from the University of Illinois at Chicago.