Cranberry Walnut Cookies

Leave a comment

2017-11-10 13.14.19

*Grain Free *Dairy Free *Egg Free

Cranberry Walnut Cookies

*Makes About 24 Cookies

(preheat oven to 350 degrees)

2/3 Cup of Dried Cranberries, roughly chopped

2/3 Cup of Walnuts, finely chopped

1/3 Cup Plus 2 Tablespoons of Coconut Butter, melted

3 Tablespoons of Coconut Oil

3/8 Cup of Coconut Sugar

1/2 Cup of Coconut Milk

2/3 Cup Sweet Potato Flour

3/8 Cup of Arrowroot

3/8 Cup of Coconut Flour

1/4 teaspoon of Kosher Salt

1 1/2 teaspoons of Ceylon Cinnamon

1 teaspoon of Freshly Grated Ginger

1 teaspoon of Pure Vanilla Extract

Chop the cranberries and walnuts and set aside. Cream the coconut butter, coconut oil, and coconut sugar together until fully incorporated. Add the coconut milk and beat, scraping down the bowl. Add the remaining dry ingredients and vanilla and mix well.

Using about 1-2 Tablespoons of dough, roll into a ball and flatten with fingers into a circle on parchment covered baking sheets. Bake for 12 minutes. Remove to cooling racks and frost when cooled.

For The Frosting:

For the frosting I just put together a simple glaze with powdered sugar, melted dairy free butter, a pinch of kosher salt, 1/2 teaspoon of pure vanilla extract, and maple syrup. You’ll only need about a finished 1/2 cup for drizzling. Whisk until smooth and drizzling consistency.

2017-11-10 13.14.50

2017-11-10 12.24.06-1

Maple Sugar Pecan Cookies

Leave a comment

2017-10-29 08.36.16 HDR

This is fall wrapped up in a cookie.

Before I lose those of you who can’t stand anything pumpkin spice, you can rest easy because there’s no pumpkin or spice in this cookie just  a whole lot of amazing maple goodness.

When we lived in New Hampshire I discovered maple sugar. OMG. I had no idea there was even such a thing! Yes, it tastes and smells as wonderful as you would think it would. Pure maple syrup in the form of granulated sugar.

photo_products_hard-maple-sugar

(photo ilovemaple.ca)

I do love pumpkin spice, but even I get bored with it. So while I was going over ideas for our neighborhood block party, I knew I didn’t want my contributions to involve anything really predictable in those types of fall gatherings…like pumpkin spice everything. Plus, it’s a gamble. It’s like cilantro. It’s either a love or hate relationship for people.

2017-10-29 08.36.28-1

So I settled on my Raspberry & Apricot Pie Dough Pastries and these Maple Sugar Pecan Cookies. The perfect cookie to satisfy my love for all things maple and to get away from the expected.

And then there’s the sugared nuts on top which are a special treat themselves…oh my.

2017-10-28 10.51.36

Maple Sugar Pecan Cookies

For the sugared pecans:

About 1 1/2 Cups of pecans, roughly chopped (You will also need another 1/2 cup of pecans for the cookie dough)

1/2 Cup of Maple Sugar

1/4 Cup of Dark Brown Sugar, packed

1 teaspoon of Pure Vanilla Extract

2 Tablespoons of Dairy Free Butter

Pinch of Kosher Salt

Measure all ingredients into a medium frying pan (non stick!). Cook on medium stirring regularly until sugar is melted (but thick), and nuts are coated, about 7 minutes. Pour out onto a couple of sheets of parchment and immediately separate with two spoons. Allow to cool completely and then break apart the larger pieces. Set aside.

2017-10-27 14.31.24

For the cookies:

(Makes about 32 cookies)

1 Cup of Dairy Free Butter

1/2 Cup of Maple Sugar

1/2 Cup of Packed Brown Sugar

1 Large Egg

1 teaspoon of Pure Vanilla Extract

2 1/2 Cups of Mamas Almond Flour Blend

1/2 teaspoon of Baking Soda

1/4 teaspoon of Kosher Salt

1 teaspoon of Xanthan Gum

1/2 Cup of Finely Chopped Pecans

In a stand mixer, beat the butter and sugars until light and fluffy scraping down sides once or twice. Add the egg and vanilla and beat. Add the dry in ingredients and finely chopped pecans and mix until thoroughly combined. Chill for 45 minutes (or longer).

Preheat the oven to 350 degrees and line three baking sheets with parchment. Shape into about 1″ balls and place a couple of inches apart. Bake for 10 minutes or until set and very lightly browned on the edges. (Don’t overcook or they’ll become too crispy.) Cool on baking sheets for 5 minutes before transferring to cooling racks.

For The Frosting:

For the frosting I just used a basic powdered sugar mix with dairy free butter and powdered sugar. About 3 Cups of powdered sugar and about 1/4 Cup of melted dairy free butter. Stir that together and to thin it, instead of adding a little water, I added Pure Maple syrup to get it to the consistency I liked for spreading on top of the cookies. Sprinkle each cookie with a generous amount of the sugared pecans.