Christmas Cookies Part 1

I have put together 10 cookie recipes into one PDF booklet.  If you would like a copy, just email me at:  ahrens.marsha@gmail.com.  The best part, it's free!

Every Christmas season, I make dozens of cookies and deliver them to various people— neighbors, old co-workers, chiropractor, etc.  This year I will be delivering healthy cookies.  

I love chocolate chip cookies.  Actually, I love cookies of all kinds.

Here are three recipes.

Grain-Free, Dairy-Free, Sugar Free Chocolate Chip Cookies

Ingredients

¼ cup palm shortening

¼ cup coconut palm sugar

2 tablespoons honey

1 large egg, room temperature

2 teaspoons vanilla

1½ cups blanched almond flour

2 tablespoons coconut flour

½ teaspoon baking soda

½ teaspoon sea salt

¼ cup Enjoy Life chocolate chips

Directions

1. Preheat oven to 350 degrees F.

2. In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.

3. Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds.

4. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.

5. Stir in the chocolate chips by hand.

6. Place golf-ball sized balls of dough on a cookie sheet lined with parchment. Using another sheet of parchment on top of the dough, flatten them slightly. The cookies don’t spread much so make them the size and thickness you want before baking them.

7. Bake for 9-12 minutes, until slightly golden around the edges.

Grain-free Peanut Butter Cookies or Almond Butter 

Ingredients

1 cup(s) peanut butter or almond butter

1 cup(s) sugar or coconut crystals

1 whole(s) egg beaten

1 teaspoon(s) baking soda

Directions

1. Preheat oven to 325

2. In medium bowl, mix together all ingredients until well blended.

3. Refrigerate 1 hr.

4. Roll into 1 inch balls and place on ungreased cookie sheet flatten.

5. Bake for 6 to 8 minutes.
6.  Let cool on cookie sheet for a few minutes.

7. Move to wire rack to cool completely.

Grain, Sugar, and Dairy-free Spritz Cookies

3 eggs

1 cup coconut flour

1/2 cup butter substitute (cold, cut into chunks)

1/3 cup + 1 Tablespoon honey

3 teaspoons vanilla extract

1/8 teaspoon salt

Directions

1. Preheat your oven to 350 degrees F. Line a baking sheet (or two) with parchment paper.

2. Put all of your ingredients into your food processor . Turn on and process for about 30 seconds. Stop and scrape down the sides of the bowl with a rubber spatula. Process again for another 30 seconds. You will need to do this (stop, scrape, process) until your dough is completely smooth and there are no chunks of butter left (it takes me about 3 times).

3. Fill your cookie press with the dough and whatever disk shape you've chosen (trees, wreaths, flowers, etc). Pipe onto your parchment paper lined cookie sheet. The cookies will not spread or rise, so you can put them as close to each other as you like!

4. Bake for 8-10 minutes (wreaths are 8 min, flowers are 9 min, trees are 10 min). If you don't have a cookie press but still want to try these, you can also just bake the dough in round balls that you've pushed down until they are slightly flattened (bake for 10-12 min).

5. When they come out of the oven, let them cool on the cookie sheet for about 2 minutes (so they can firm up) before moving them to a wire cooling rack to finish cooling. They cool very quickly! 

6. Makes about 3-4 dozen cookies. Store in the fridge or the freezer.

Mysterious Bean - Vanilla

All vanilla is not created equal.  Did you ever wonder where those vanilla beans come from?  Well, I can tell you.  They come from the vanilla orchid.  This orchid was originally found in what is now Mexico.  Now it is grown in most tropical parts of the world, particularly Mexico, Madagascar, and Indonesia.  It is the only orchid which produces an edible seed pod.

Vanilla is very expensive because it is very hard to grow.  And once you’ve got the plant to maturity,  it only flowers for one day and must be pollenated that  day.  Therefore, the pollination must be done manually.  Reminds one of detasseling corn, or topping tobacco plants.  A nasty, labor-intensive job.  And that is just the beginning.

So, it is no surprise that pure vanilla and vanilla beans are very expensive.  I have found that vanilla from Mexico is usually less expensive, but I prefer the flavor from Madagascar.  

Vanilla not only adds flavor to sweet foods, but it also serves to “blend” flavors.  Even though you might not be able to actually taste the vanilla you put in a recipe, you should still add it if it is called for because it will make your finished product more flavorful.

In ancient times vanilla was used as an aphrodisiac, but these days, it is mostly treated as a spice for adding flavor and scent to sweet dishes.  It is also used in aroma therapy.

You can buy vanilla in several forms, including:  powder, whole beans, or extract.  Extract is the most common and least expensive.  It is made by submerging the whole bean in vodka or bourbon for about 6 weeks.

It is possible to make your own, but I have not tried yet.  Will keep you posted if I do.

The recipe below is not fully Paleo if you use butter, but I usually make them using Earth Balance Natural Buttery Spread - Soy Free and they worked fine.

Vanilla Cookies

Ingredients

3 eggs

3/4 cup almond flour

1/2 cup butter or margarine (cold, cut into chunks)

1/3 cup + 1 Tablespoon honey

3 teaspoons vanilla extract

1/8 teaspoon of salt

Directions

1.Preheat your oven to 350 degrees F. Line a baking sheet (or two) with parchment paper.

2.Put all of your ingredients into your food processor . Turn on and process for about 30 seconds. Stop and scrape down the sides of the bowl with a rubber spatula. Process again for another 30 seconds. You will need to do this (stop, scrape, process) until your dough is completely smooth and there are no chunks of butter left (it takes me about 3 times).

3.Fill your cookie press with the dough and whatever disk shape you've chosen. Pipe onto your parchment paper lined cookie sheet. The cookies will not spread or rise, so you can put them as close to each other as you like!

4. Bake for 8-10 minutes. If you don't have a cookie press but still want to make these, you can roll teaspoons of dough into a ball and flatten, then bake for 10-12 min.

5. When they come out of the oven, let them cool on the cookie sheet for about 2 minutes so they can firm up before moving them to a wire cooling rack to finish cooling. They cool very quickly! Once they are cool, you can decorate them if you like, or eat them plain. We like them just as they are :)

6. Makes about 3-4 dozen cookies. Store in the fridge or the freezer.