Tag Archives: holiday

New Year’s Eve Raspberry Brownie Truffles

raspberry brownie truffles
raspberry brownie truffles

To celebrate the year’s end, a bit of chocolate is nice with champagne. Truffles and bubbly make a great pairing, along with a touch of raspberry. It makes me look forward to popping the cork on a bottle of sparkling wine.

To keep the truffles from causing too much of a sugar rush while sipping champagne, I borrowed the idea of using dates as the sweetener and adding nuts for a protein hit. That may sound too healthy but, trust me, these truffles are also decadent. They are the perfect way to welcome the New Year.

New Year’s Eve Raspberry Brownie Truffles inspired by Raspberry Chocolate Truffles

1 cup raw cashew pieces
pinch fine sea salt
1/2 cup date paste
1/4 cup seedless raspberry jam
1/2 cup unsweetened cocoa powder
1-2 teaspoons non-dairy milk
4 ounces dark chocolate, broken into pieces
raspberry-flavored vegan jello mix (I used Simply Delish raspberry gel dessert)

Line a baking pan with parchment paper and set aside.

Place the cashews in a food processor and pulse until they have a fine crumb, similar to almond meal.

Add the processed cashews to a large bowl along with the salt, date paste, raspberry jam, and cocoa powder. Stir until a thick dough forms, adding non-dairy milk as needed. Place the dough in the fridge while you melt the chocolate.

Melt the chocolate in a bowl set over a pot of gently simmering water. When the chocolate has almost fully melted, turn the burner off and stir the chocolate until smooth. If your kitchen is cold, leave the double boiler on the stove to keep the chocolate warm.

Remove the bowl of chocolate dough from the fridge. Scoop out small balls of dough and place them on the parchment lined pan. Place a truffle ball on a fork and dip it into the melted chocolate. Let the excess chocolate drip off then place the coated truffle back on the lined pan. Before the chocolate sets, sprinkle a bit of jello mix overtop the truffle. Repeat until you have no more chocolate balls.

Until next time, happy non-baking and a Happy New Year!

Cranberry Orange Shortbread with Hibiscus Glaze + gluten-free option

cranberry orange shortbread - gluten free option
cranberry orange shortbread with hibiscus glaze

This time of year adds more parties to my calendar, and that means cookies! I love to bring cookies along because they are tasty and easy to snack on while chatting with other guests. And they can be made in quantity without much extra effort.

With several events scheduled this season that included gluten-free attendees, I scoured my files for vegan and gluten-free treats. I discovered a book in my collection with a cookie recipe that fit the bill. To allow for all foodie types to enjoy my offering, I decided to bake a batch gluten-free, as listed in the cookbook, but also one with regular flour. It was a fun and interesting experiment, and it tasted great, too. You can find the gluten-free substitution at the end of the recipe.

To amp up the holiday taste I added orange zest to the dough. I also borrowed a red cookie glaze from a Food Network recipe. The shortbread turned out colorful and festive, and they combined my favorite holiday flavors.

Vegan Cranberry Orange Shortbread with Hibiscus Glaze inspired by Gluten-Free and Vegan Holidays and The Food Network

for cookies
1 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon orange zest
1/2 cup coconut oil
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup finely chopped walnuts
1/2 cup chopped dried cranberries
for glaze
1/2 cup water
1/3 cup (17 grams) dried hibiscus
2 cups confectioners’ sugar

Preheat the oven to 350F. Lightly grease the sides and removable bottom of a 4” x 14” tart pan. If you prefer wedge-shaped cookies, then use a 9” round tart pan. Set aside.

Put the flour, salt, cinnamon, and orange zest in a medium bowl. Whisk until combined.

Add the coconut oil and maple syrup to the bowl of a stand mixer fitted with a paddle attachment. Cream until combined. Add the vanilla and beat until combined. Add the flour mixture and beat until it comes together.

Add the walnuts and cranberries and mix on low speed to just incorporate. The dough should be a bit stiff, but if the mixture is too crumbly you can beat in a small amount of water until it just holds together.

Press the dough into the prepared tart pan, smoothing the surface with a spatula or the bottom of a measuring cup.

Bake for 20 – 22 minutes, or until the edges are golden brown. Place the pan on a heat-safe surface and cut the shortbread into squares or wedges while still warm. Leave the cookies in the tart pan and move the pan to a wire rack to cool completely. Remove them only once they have fully cooled.

While the cookies cool, start the glaze by bringing the water and hibiscus to a boil in a small pot. Turn off the heat, cover the pot, and steep for 5 minutes. Strain, pressing to remove all liquid, then discard the hibiscus. Place the confectioners’ sugar in a bowl and add the warm hibiscus water a bit at a time, mixing as you go, until you reach your desired consistency. Let it sit until fully cooled. (Note: You may not use all of the hibiscus water.)

Dip half of each cooled cookie in the cooled glaze and place on a wire rack set over a baking sheet. Place cookies in the fridge to allow the glaze to set. If you prefer a darker shade of glaze, you can dip the cookies again and place them back in the fridge to set. (Note: you may have leftover glaze depending on how much you apply to your cookies.)

Gluten Free option: use an equal amount of buckwheat flour in place of the all purpose flour. You may need to add extra maple syrup and/or water because buckwheat flour is thirstier with a bolder flavor than all purpose flour.

Note on the photograph: the darker cookies are gluten-free and the lighter dipped cookies are made with all purpose flour.

Until next time, happy baking!

Vegan Breakfast Oat Muffins

vegan breakfast oat muffins
vegan breakfast oat muffins

As the year nears its end, I can spend countless hours in the kitchen. So why am I so hungry all the time? Well, a lot of the baked treats made during the holidays are for gifts or parties. So, in other words, the fruits of my labor are for others to enjoy.

To help allay any future hangries, I stock the fridge with easy to heat-and-eat foods. It helps to avoid eating all of the imperfect cookies while I’m baking. Not that that’s a horrible task, but sometimes I deem the majority of them not perfect enough and there are none left for gifting.

Having a protein-filled snack nearby is the perfect solution. It not only curbs a blood sugar spike caused by testing many sweets, but ensures a meal won’t take a lot of time when time is a precious commodity. I can bake a few dozen cookies, concoct a coffee cake, and prepare a batch of peppermint bark, and still have a chance to throw together an easy meal. Add some slices of spiced apple alongside these Breakfast Oat Muffins and you have a well-rounded lunch.

Vegan Breakfast Oat Muffins veganized from Natural Grocer’s Savory Oat Muffins recipe

1.5 cups almond flour
1.5 teaspoons baking powder
1/2 teaspoon fine sea salt
2 teaspoons spices of your choice (I used a mix of granulated garlic, granulated onion, smoked paprika, and thyme to equal the 2 teaspoons)
1.5 cups rolled oats
1/2 cup + 1 tablespoon Just Egg (a vegan liquid egg replacer)
3⁄4 cup + 2 tablespoons non-dairy milk
6 tablespoons vegan butter, melted
1/2 cup dairy-free cheese style shreds (I used Violife cheddar)
1/4 cup frozen chopped spinach, thawed and squeezed dry (see note)
1 roasted red pepper (if from a jar then blot it dry on a towel), finely diced (see note)
4 Beyond Breakfast Sausage links, cooked and crumbled (see note)

Preheat oven to 375F. Thoroughly grease a 12-cup muffin pan, or use a silicon muffin pan.

In a large bowl, whisk the almond flour, baking powder, salt, and spices, breaking up any clumps. Stir in the oats.

In a medium bowl, add the Just Egg, non-dairy milk and melted vegan butter. Whisk well to combine.

Add the wet ingredients to the dry ingredients and stir well until completely combined. Let sit for 5 minutes so the dry ingredients can absorb some of the moisture. Add the dairy-free cheese, thawed spinach, diced red pepper, and cooked Beyond Sausage. Stir to distribute the ingredients throughout the mixture.

Divide the batter equally among the muffin cups. Push the batter in each cup down with the back of a spoon, then transfer the pan to the oven. Bake for 25-30 minutes, until the tops are firm and a toothpick inserted into the middle of a muffin comes out clean. Allow to cool for 10 minutes before serving.

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven or toaster oven at 300F for 10 minutes.

breakfast with oat muffins
breakfast with oat muffins

Note: You can customize the add-ins. I used spinach, red pepper, and sausage, You can add drained and chopped olives, diced jalapeños, a different leafy green or diced vegetable that has been squeezed dry. You want the add-ins to total 1 ½ cups.

Until next time, happy baking!

Chocolate Peppermint Cookie Sandwiches

chocolate peppermint cookie sandwich
chocolate peppermint cookie sandwiches

It’s cookie season! Well, to me cookies are always in season, but cookie baking seems to be at an all time high right now. Especially in my kitchen where I recently baked dozens and dozens of cookies for holiday gifts and cookie exchanges.

When making many cookies I love to try new recipes, but it’s nice to fall back on favored creations from the past that have already had the kinks worked out. And yet, sometimes it’s nice to riff on a favorite. That’s where this cookie sandwich comes in.

My Chocolate Roll-Out Sugar Cookies are vegan and gluten-free, but for this baking frenzy I realized I was out of gluten-free flour. So after swapping in all-purpose flour, and a few other ingredients for ones I was low on, I decided to create a cookie sandwich. With a simple peppermint filling I turned a nice cookie into something magical.

Chocolate Peppermint Cookie Sandwiches adapted from Chocolate Roll-Out Sugar Cookies

Chocolate cookies
1.75 cups all purpose flour
1/2 cup dutch process cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon + a pinch fine sea salt
1 cup organic cane sugar
1/2 cup unsalted vegan butter, softened
1/4 cup + 1 teaspoon unsweetened non-dairy milk
1.5 teaspoons vanilla extract
1/2 teaspoon peppermint extract
Peppermint frosting
2 cups organic powdered sugar
2 teaspoons vegan butter, softened
3 teaspoons warm water
1/2 teaspoon peppermint extract

To make the cookies, sift together the flour, cocoa powder, baking powder, and salt into a bowl. Set aside.

In the bowl of a stand mixer, beat the cane sugar and 1/2 cup vegan butter until creamy. Beat in the non-dairy milk, vanilla, and 1/2 teaspoon peppermint extract. Add the flour mixture and mix until combined.

Split the dough into two discs and wrap each in plastic wrap. Let the dough discs rest in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350F and line baking sheets with parchment paper.

On a flat surface, lay out a large piece of plastic wrap. Place a rested disc of dough in the center and top with another piece of plastic wrap. Roll out the dough with a rolling pin until the dough is just under 1/4-inch thick. Cut the dough using a festive cookie cutter. Place the cookies on a baking sheet. Repeat with the second disc of dough until all dough, including the scraps, has been cut into cookies.

Bake for 9-11 minutes, until the cookies firm up on the edges. Remove baking sheets from the oven and place on wire racks for 10 minutes. Remove cookies to wire racks to cool completely.

Meanwhile, make the peppermint frosting by placing the 2 teaspoons vegan butter into a bowl. Smash the butter with a spoon to soften. Sift the powdered sugar into the bowl, then stir together.

Gradually add the water, one teaspoon at a time, and stir until the frosting is smooth. Stir in the 1/2 teaspoon peppermint extract until well combined. The frosting should be spreadable and slightly stiff. If it is too stiff, stir in more water. If it is too runny, stir in more powdered sugar.

To assemble the cookie sandwiches, spoon a dollop of frosting onto the bottom of a cookie. Place another cookie on top, bottom side down, and press lightly until the sandwich holds together. If the frosting starts to dry out during assembly, then stir in a few drops of water. Store the cookies in an airtight container.

Until next time, happy (holiday) baking!

Moderate Midnight Chocolate Cake

Moderate Midnight Chocolate Cake

I do love a good sale, so Black Friday is loads of fun. What does that have to do with baking? For the purchase of baking pans, of course!

Bundt pans are very useful for high-altitude baking, so when they go on sale I scour the internet with glee. There are several 10-cup Bundt pans in my arsenal; it was time to get a more manageable 6-cup model.

With the smaller version in hand, I looked back at favorite Bundt pan recipes. My Midnight Chocolate Cake has always been well-liked, so I chose that for the new pan. Checking the recipes on Nordic Ware led to the tip that you can simply halve a full-sized recipe to use in the more petite pan. Whew! That makes things much easier.

When my hubby saw me making a half-sized version of the cake, he asked why. My response was a query of what would two people do with a large cake. His reply, “Eat it!” With that, I give you my sensibly-sized revision.

Moderate Midnight Chocolate Cake

Shortening, to grease pan
1/2 cup cocoa powder (packed tightly) + extra to dust pan
1 cup + 3 tablespoons boiling water
1.25 teaspoons instant coffee
1.25 cups all purpose flour
1/2 cup whole wheat pastry flour
1/4 – 1/2 teaspoon salt, depending on how salty your butter is
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 cup vegan butter (at room temperature)
1.5 cups organic cane sugar
1/2 cup pureed silken tofu
1 teaspoon vanilla extract
Vanilla pastry cream and crushed peppermint candies, for decoration

Preheat the oven to 350F. Use shortening to grease a 6-cup bundt pan then dust the inside with cocoa powder. Set aside.

Mix boiling water with 1/2 cup cocoa powder and instant coffee and whisk well. Set aside to cool to room temperature.

In a large bowl, sift together the flours, salt, baking soda, and baking powder. Set aside.

In the bowl of a stand mixer, cream together the butter, sugar, and tofu. Alternate adding cupfuls of dry ingredients then cocoa liquid to the creamed butter mixture. Scrape down the sides as needed. Add vanilla and beat until fluffy.

Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted in the cake comes out with a few specks clinging to it.

Let cool for 15 minutes in the pan set on a wire rack. Gently loosen the center and cake edges from the pan using a small spatula. Invert the pan onto a wire rack and let the cake sit for 20 minutes.

To unmold, pick up the rack with the pan on top and lightly tap both on the counter to loosen the cake. Remove the pan from atop the cake and place the rack on the counter to allow the cake to cool completely. Once cooled, decorate the cake as desired.

Until next time, happy baking!

Rice Cereal and Chocolate Easter Eggs

rice cereal and chocolate Easter eggs
rice cereal and chocolate Easter eggs

It’s the time for baskets filled with themed treats, especially goodies that are homemade and vegan. These “eggs” are quick and easy, and also fun to make with the entire family. The only hard part is waiting for them to be cool so they don’t burn the roof of your mouth!

I’ve posted about rice cereal treats before (see Halloween Rice Krispie Monster), but I thought to add a chocolate spin on the usual recipe. Not wanting the result to be overly sweet, I used Blissfully Better’s Coconut Thins that are sweetened with coconut sugar. A few chopped up bits of the chocolate mixed in with the other ingredients made a tasty addition.

Rice Cereal and Chocolate Easter Eggs

2 TBS vegan margarine
2 TBS refined coconut oil
10 oz. bag vegan marshmallows
5 cups brown rice cereal
4-6 pieces Blissfully Better’s Coconut Thins, diced

Line a 9 x 13-inch pan with parchment paper and set aside.

In a saucepan, melt the margarine and coconut oil on low heat. Add marshmallows and melt, stirring often to avoid burning. Be patient; low and slow is best with vegan marshmallows.

Once melted, remove from heat and quickly stir in the cereal. Wait a moment for the mixture to cool slightly, then carefully stir in the diced chocolate bits.

Blissfully Better vegan chocolates
Blissfully Better vegan chocolates

Place the mixture in the lined pan and pat down gently. Let cool for 15 minutes. Tip the pan over onto a cutting board. Gently remove the parchment paper from the slab. Cut into individual treats with a large egg-shaped cookie cutter.

Until next time, happy Easter and happy non-baking!

Want to get Blissfully Better’s chocolates at a discount? Use the code BBSOCIAL2022 in their Shopify store for 20% off. (I make nothing sharing this code with you — I’m just spreading some holiday joy!)

Spritz Style Butter Cookies

spritz style butter cookies
spritz style butter cookies

It’s still cookie season in my kitchen. Just in case you are also baking up a storm in your home, I have one more holiday cookie recipe for you.

Butter cookies have a classic nostalgia surrounding them, and I have fond memories of making them with a cookie press. I no longer own a cookie press, but wanted to keep the tradition alive so I discovered a baking trick — you can use a piping bag with a star tip to recreate the look. So, my last recipe of the year is a spritz-style butter cookie.

There are no shortage of butter cookie recipes available, but I found one that was easy to make vegan. I used vegan counterparts for butter and milk, and I replaced the egg with aquafaba. There were no leaveners to adapt so all I needed to do was add a little extra liquid to account for high altitude dryness. The last change was to make use of the piping bag trick. And, even without fancy baking tools, the tradition endured. But don’t forget another tradition … leave a few cookies for Santa.

Spritz Style Butter Cookies adapted from Butter Cookies

1/2 cup vegan unsalted butter, cut into cubes
3/8 cup organic sugar
1 teaspoon vanilla extract
1.5 teaspoons aquafaba
1 cup + 3 Tablespoons all purpose flour
1/4 teaspoon sea salt
1.5-2 Tablespoon non-dairy milk
1 cup chocolate chips, for dipping

Prepare a large piping bag with a large star tip. Line several baking sheets with parchment paper and ensure you have enough room in your fridge for them. Set these items aside.

Add the vegan butter and sugar to the bowl of a stand mixer fitted with a paddle blade. Beat together on medium-high until smooth and creamy. Add the vanilla and aquafaba, and beat on high until combined, scraping down the sides of the bowl as needed.

Sift the flour and salt together in a bowl. Add half of the flour mixture to the bowl of the stand mixer. Beat on low until just combined, then turn the mixer off and add the remaining flour mixture. Beat on low until combined.

Beat in 1.5 Tablespoons of milk on medium speed. You want a dough that’s thick but also creamy enough to be able to be piped through a large pastry tip. Add more milk if needed.

Once the dough is of piping consistency, add it to the prepared piping bag. Pipe the dough in 1-2” swirls placed several inches apart on a baking sheet. Chill the shaped cookies on the baking sheets for 20-30 minutes, then preheat the oven to 350F.

Bake the chilled cookies for 18 -19 minutes, or until lightly browned on the sides. Place the cookie-laden baking sheets on a wire rack to cool for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

While the cookies cool, set a few inches of water to boil in the bottom of a double boiler. Put the chocolate chips in the top of the double boiler and heat them until they are smooth.

Dip the cookies in the melted chocolate and top with sprinkles. Place the cookies in the refrigerator for 20 minutes to allow the chocolate to set completely.

Dipped cookies will stay fresh in an airtight container in the refrigerator for 1 week. Makes 1 dozen dipped cookies.

Until next time, happy holidays and happy baking!

Spicy Chocolate Chunk Cookies

spicy chocolate chunk cookies
spicy chocolate chunk cookies

I’ve been bitten by the cookie baking bug! (See yesterday’s blog post). Cookies are being created by the dozens in my kitchen in the name of holiday spirit. So, also in the name of holiday cheer, I offer you a bonus post this weekend. Here’s an additional recipe to add to your festive cookie arsenal.

My recipe is a vegan version of Dorie Greenspan’s famous World Peace Cookies. She updated them recently with additional add-ins, but I kept mostly to the original. The vegan substitutions were simple — using vegan unsalted butter for the dairy type, and making sure that all sugars were vegan. Then I added a bit of milk to help with the dryness at altitude. And, because I like the addition of spice in her newest version, I went with a spiced chocolate idea. Here’s to World Peace and chocolate; not necessarily in that order.

Spicy Chocolate Chunk Cookies adapted from Dorie Greenspan’s World Peace Cookies

1 cup + 7 tablespoons (173g) all purpose flour
1/3 cup (28g) Dutch-process cocoa
1/2 teaspoon baking soda
11 tablespoons (155g) room temperature unsalted vegan butter, cut into chunks
2/3 cup (142g) organic light brown sugar
1/4 cup (50g) vegan granulated sugar
1/4 teaspoon fine sea salt
1/8 – 1/4 teaspoon ancho chili powder (depending on preference)
1 teaspoon vanilla extract
1 teaspoon non-dairy milk
5 ounces (142g) vegan semisweet chocolate chunks, chopped if the chunks are large

Sift the flour, cocoa powder, and baking soda together into a bowl. Set aside.

Place the butter and sugars into the bowl of a stand mixer fitted with a flat blade. Beat together on medium speed until smooth. Add the salt, chili powder, vanilla, and milk and beat until incorporated, scraping down the sides of the bowl as needed. With the mixer turned off, add the dry ingredients and blend at low speed until just incorporated. Add the chocolate chunks and stir in with a spoon.

Turn the dough out onto a cutting board and knead it a bit to bring it together. Divide the dough in half and shape each half into a log that is 1 ½” in diameter (the length will be between 7” and 8”). Wrap the logs with two layers of plastic wrap and place in the freezer for 2 hours, or in the refrigerator for 3 hours up to overnight.

When ready to bake the cookies, preheat the oven to 325F. Take the dough out of the refrigerator or freezer and let it stand at room temperature for 5-15 minutes (depending on where you kept it cool). Line several baking sheets with parchment paper.

Using a sharp, thin knife, slice the dough logs into 1/2″-thick rounds. Arrange the rounds on the lined baking sheets, leaving 2” between the cookies. Bake for 12-13 minutes. They won’t look fully baked and they won’t be firm. Transfer the sheets to a wire rack and let the cookies cool until just warm or at room temperature.

Packed in an airtight container, the cookies will keep for five days at room temperature or for up to two months in the freezer. Makes 28-32 cookies.

Until next time, happy baking!

A Duet of Vegan Holiday Cookies

chocolate peppermint cookies and oat thumbprint cookies
chocolate peppermint cookies and oat thumbprint cookies

Ah, holiday cookie baking. The sweet scents that emanate from the kitchen this time of year are drool-worthy. They make you want to bake every cookie recipe you see.

Recently I got inspired by a friend who was madly baking like some Keebler elf, so I joined in the frenzy. The flour was flying and baking sheets were in heavy rotation. I thought that others would also begin their boisterous baking, so I have not one recipe for you, but two.

I wanted a classic Thumbprint cookie to start, and I found a recipe that was healthy and tasty. But, variety is crucial in a cookie tray, along with a bit of chocolate, so I have a chocolate cookie kissed with peppermint and slathered in vanilla frosting. The Thumbprints were already vegan; I merely changed the cooking technique to allow the dough to rest and absorb fluids to combat dryness found at altitude. The chocolate cookie was veganized by using non-dairy milk, and adjusted for altitude with the addition of liquid. I hope you are as excited for holiday cookies as I am!

Chocolate Peppermint Cookies with Vanilla Frosting inspired by NutraMilk

for the cookies
3 Tablespoons almond butter
1 Tablespoon non-dairy milk
1 Tablespoon applesauce
3 Tablespoons maple syrup
1/8 teaspoon peppermint extract
1/4 cup + 2 Tablespoons almond flour (not almond meal)
1/4 cup cocoa powder
3/4 teaspoon baking powder
for the frosting
1/2 cup vegan butter
1.75 cups organic powdered sugar, sifted if clumpy
1 teaspoon vanilla extract
1/8 cup almond milk

Make the cookies: Preheat the oven to 350F. Place the almond butter, milk, applesauce, maple syrup, and peppermint extract in a bowl and whisk together. Combine the almond flour, cocoa powder, and baking powder in a bowl and whisk together. Add the wet ingredients to the dry bowl and stir until a dough forms. Roll the dough into 12 balls and place each ball on a baking tray, flattening each slightly. Bake for 11-13 minutes, until the cookies are firm.

Remove the tray from the oven and place on a wire rack for 5 minutes, then remove cookies from the tray and put on a wire rack to cool completely. Make the frosting: add the ingredients to a stand mixer fitted with a paddle blade. Start beating slowly and work up to medium speed. Beat until the frosting is light and creamy, scraping down the sides of the bowl as needed. When the cookies are fully cooled, add the frosting and decorative sugar.

Oatmeal Thumbprint Cookies with Jam adapted from Vegan Jam Thumbprint Cookies

1 cup rolled oats
1 cup all purpose flour
1 cup finely chopped walnuts
1/3 cup vegetable oil
1/3 cup maple syrup
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
Fruit jam, seedless

Place the oats, flour, and walnuts in a bowl and stir to combine. Whisk together the oil, maple syrup, orange juice, and vanilla, then add to the dry ingredients. Stir to combine everything. Place the bowl of dough in the refrigerator for 30 minutes to allow the dry ingredients to absorb the liquids. It will become sticky.

Preheat the oven to 350F. Scoop rounded tablespoons of dough onto baking sheets. Use the back of the scoop to create an indent on top of each ball. Fill the indents with jam. Bake for 14-16 minutes until the bottoms are golden. Remove the trays from the oven and place on a wire rack for 10 minutes, then remove cookies from the trays and put on a wire rack to cool completely. Makes 32 – 34 cookies.

Until next time, happy Holiday baking!

Cranberry Orange Almond Cookies

cranberry orange almond cookies
cranberry orange almond cookies

As I was adding cranberries and cinnamon to my fall oatmeal this morning, my thoughts went to holiday cookies. These two ingredients would make good additions to a cookie, along with orange to round out the flavor profile. The downside was that I was feeling lazy, but finding an easy recipe would make it a simpler task.

My search pulled up a quick cookie recipe, one that was already vegan. It had no leaveners so high altitude would not be an issue. The changes I made began with giving a nod to the holidays. My goal was to include my taste trio of cranberries, orange, and cinnamon. Upon adding those, I adjusted for the extra moisture and bulk. The result was a burst of seasonal goodness, wrapped up as a refined-sugar-free and gluten-free treat.

Cranberry Orange Almond Cookies adapted from The Easiest Almond Flour Cookies

1/2 cup chopped dried cranberries
1/2 teaspoon organic orange zest
2.5 tablespoons organic orange juice
1.5 cups + 1 tablespoon fine almond flour
1 teaspoon cinnamon powder
pinch fine sea salt
1/4 cup maple syrup
1 teaspoon vanilla extract

Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.

Place chopped dried cranberries in a small bowl with the orange zest. Cover with orange juice and stir to combine. Let sit for 15 minutes so the juice can soak into the cranberries.

Place the almond flour, cinnamon, and salt in a medium bowl and whisk. Add maple syrup and vanilla and stir. Add the cranberries and any juice from the small bowl, and stir to combine well. The dough will be shaggy but slightly sticky. Let the dough rest for 10 minutes to absorb fluid.

chopped cranberries for holiday cookies
chopped cranberries for holiday cookies

Scoop up 16 walnut-sized balls of dough and place on the baking sheet. The cookies will not really spread, so they can be placed fairly close together. Flatten the balls of dough using the bottom of a glass keeping a small piece of parchment paper in between to prevent sticking. Cookies should be about ¼-inch thick and 2 ½-inches in diameter.

Bake for 16-18 minutes or until the edges and bottoms of cookies are golden brown. Place the baking sheet with cookies on a wire rack until the cookies cool completely. Store fully cooled cookies in an airtight container at room temperature for a few days.

Until next time, happy baking!