When I was a kid my great-grandmother would bake oodels and oodels of cookies and gift them to her neighbors...My uncle would dress up like Santa Claus and put my brother and the cookies in a little red wagon and walk all over the neighborhood. I remember it like it was last year. So I had to keep the tradition going! These are the cookies that Santa delivers now, HO HO HO.
Baci
Cookie
1 cup brown rice flour
1 cup hazelnut meal
1/4 cup maple syrup
1/3 cup coconut oil melted
Filling
8 oz dark chocolate - melted
2 tablespoons almond butter
1/4 cup maple syrup
Directions
Cookie
Preheat oven 350ºF
Line a baking sheet with parchment paper set aside.
In a large bowl combine flour, hazelnut meal, maple syrup, a pinch of sea salt and coconut oil.
Roll a teaspoonful into a ball flatten slightly place on prepared baking sheet and bake for 14-16 minutes or until golden brown.
Allow to cool completely.
Filling
Microwave dark chocolate, mixing intermittently until smooth.
Add almond butter and maple syrup to dark chocolate and mix until consistency is no longer lumpy.
Spread on a cookie and create a sandwich!
Enjoy!
Ice Box Cookies
Ingredients
½ cup unsalted butter softened or 1/2 cup coconut oil
¼ cup maple syrup
⅔ cup finely ground almond flour or all almond flour
⅔ cup brown rice flour
⅓ cup arrowroot
¼ teaspoon sea salt
1 teaspoon vanilla
mix-ins:
cup of coarsely chopped dark chocolate + zest of 1 orange or ½ cup dried cherries
zest of 2 lemons + 2–3 tablespoons poppy
1/2 cups each coarsely chopped pistachios + dried cranberries
2/3 cups coarsely chopped dried apricots + 2–3 tablespoons fresh lemon thyme to taste
Directions
In a large mixing bowl, combine softened butter or coconut oil and maple syrup. Mix until well blended. Add almond flour, brown rice flour, arrowroot, and salt. Blend until well incorporated, about 1-2 minutes, and then mix in vanilla extract. The dough will but soft and a little tacky.Stir in optional mixings and mix until thoroughly combined. Divide the dough into two large squares of parchment paper. Shape dough into a 6 to 8-inch log. Fold one side of the parchment over the dough and tuck under the log shape. Continue to roll the dough in the parchment, until all the parchment is wrapped around and a dough is pretty evenly distributed. Twist each end of the parchment to keep tightly wrapped, like a candy wrapper. Refrigerate logs for several hours, or until completely chilled. This helps the cookies hold their shape.When ready to bake, preheat oven to 350F. Remove dough from the refrigerator, unwrap, and cut log into ¼-inch slices. Place slices about 2-inches apart onto a parchment-lined baking sheet. Bake for 10-12 minutes, or until edges are lightly browned and center is set. The cookies will be pretty light in color. Allow to fully cool before removing from pan. The cookie will crumbly if handled when they're hot. Store leftovers in an airtight container for 3-4 days in a cool place.
Peanut Butter
Ingredients
1 cup organic peanut butter ( I use freshly ground peanut butter )
1/4 cup monk fruit sugar or 1/3 cup coconut palm sugar
1 large organic egg
Directions
Preheat oven 350'
Line a baking sheet with parchment paper.
Place all ingredients in a small bowl and mix until combined. Scoop a teaspoonful of cookie mixture on to the prepared pan and bake 12-14 minutes or until golden brown.
Happy Healthy Baking
Michelle G xxo
