Sunday, December 2, 2012

Holiday Cookies!

 Happy Holidays to you all! You can't have Christmas without cookies. My mother and grandmother still  make dozens and dozens of their cookies each year as a family tradition. I wanted to create a cookie that was versatile for the holiday season. You add what nuts,chips etc. that you like! You will never know they are free of Gluten,Dairy,Egg or refined sugars!  I'm all about fooling people with my healthy goodness!

Recipe By: Maria Capellan

Prep Time: 1 hr
Bake Time: 12-14 minutes @ 350 degrees

Tools: 2 Bowls
          Wire whisk
          Rubber spatula
          Cookie sheet lined with parchment paper
          Wire rack for cooling

Dry Ingredients:
1 Cup Almond Flour
1/2 Cup Sorghum Flour
1/2Cup Tapioca Flour
1/4 Tsp Baking soda
pinch of salt

Add in's:
Dried fruit
Chocolate chips

Note: I did a combination of sliced almonds, dried cherries and coconut! A small handful, no measuring required!

Wet Ingredients:
1/2 Cup canola oil
1/2 Cup Agave (or less to taste of sweetness)
2 Flax Eggs ( 2 Tbsp ground flax +6 Tbsp warm water, let sit for 10 min)
1Tsp Vanilla
1/2Tsp Almond Extract


Preheat your oven @ 350 Degrees 

1. Mix dry ingredients.

2. Make flax egg.

3. Mix the flax egg in with the rest of the wet ingredients.

4. Add the dry to the wet ingredients.

5. Last add in your nuts and dried fruit and coconut.

6. Refrigerate dough 1 hr. (this helps firm up the dough, and can also be left overnight)
 7. Take the chilled dough and roll 1 inch balls, place on a cookie sheet, and flatten slightly with your hand.

 8. Bake for 12-14 minutes depending on your oven.

 9. Let cool for 5 minutes then transfer to a wire rack to cool.

10. Enjoy! Stores for up to 4 days and is best refrigerated. These cookies also freeze well too!