since baby #3 is due any day now (actually, she was due three days ago…), i figure i’d better blog while i can. this is a post i’ve been looking forward to sharing, because it features my favorite baked good: COOKIES.
i hope you’ll enjoy these two cookie recipes; these are my go-to cookies, and as a bonus, are both suitable for the holiday season!
1) cranberry coconut cookies
these are a spinoff of “dina’s delightful cookies,” featured on elana’s pantry (one of the best recipe blogs EVER!). they are so wonderful – they have the taste/consistency of shortbread cookies.
1/4 cup coconut oil, melted
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1-1/4 cup almond flour or favorite GF flour mix (or a combination of both, which is my personal favorite)
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup toasted walnuts
1/2 cup unsweetened shredded coconut
1/4 cup frozen or fresh cranberries
after toasting walnuts on the stovetop (til aromatic and browning), place walnuts and cranberries in a food processor or blender and quickly pulse until ingredients are pea-sized. next, mix wet ingredients: coconut oil, maple syrup (or honey), and vanilla. separately combine dry ingredients, including the walnut/cranberry mix. stir dry into wet ingredients, mix well. form dough into 1″ balls, flatten slightly with the palm of your hand, and bake at 350 for 8-10 minutes.
2) peppermint chocolate cookies
these require very little modification from sarah’s gluten free vegan chocolate chocolate chip cookies, so i’ll simply refer you to her site for the recipe. the only changes i made were as follows:
- i used 1/2 cup coconut sugar in place of the brown sugar, and omitted the cane sugar.
- i used almond milk instead of coconut milk.
- i replaced 1 teaspoon of vanilla extract with peppermint extract.
these come out soft and fluffy, with a perfect balance of chocolate-peppermint flavor.
i’m also working on a cut out “sugar” cookie recipe that i hope to be able to share with you before the new year…stay tuned!