It’s been a tough and rough past two days, but today makes my week totally better.
It patches my broken heart just that much more.
Only because today is all about the 2013 Great Food Blogger Cookie Swap.
Yes, it’s Christmas-time, so tis the season for cookie swaps.
What could be better than receiving amazingly delicious cookies from fellow food bloggers?
Not really anything, except that I got to bake and send my own cookie recipe to three of my fellow food bloggers.
I got some really, really, ridiculously delicious cookies this year, including Chocolate Peppermint Macaroons from Alyssa Rimmer at Queen of Quinoa, Dark Chocolate Lace Cookies and Cranberry Biscotti from Jacqueline at The Dusty Baker, and Gluten-Free Snickerdoodles from Cindy at A Sweet Simple Life.
I was in cookie heaven.
Oh, and might I add the best reward of all: this is all done in the name of charity, proceeds are given to Cookies for Kids with Cancer.
All 3 of the ladies that I received for the cookie swap were gluten-free and/or vegan + a special lady that couldn’t have cinnamon.
I got this.
Almond butter vanilla cookie dough.
Warm, soft and chewy cookies w/ a coconut butter vanilla glaze.
I mean, hello Christmas, how are ya?
This can’t get an easier.
These are definitely the type of cookies you leave out for Santa.
I totally felt like one of Santa’s little helpers
baking, packaging, and tying these up in pretty little red and white boxes.
Now, that’s how you do a cookie swap. 😉
- For the cookies:
- 1 c. unsalted, almond butter
- ¾ c. + 2 T. coconut sugar
- 1 flax egg (1 T. golden flaxseed meal + 3 T. water, let sit for 5 minutes)
- ½ t. pure vanilla extract
- ½ t. baking powder
- ¼ t. salt
- For the icing:
- 1 c. coconut butter, melted (you can do this in 15 to 20 second intervals in the microwave)
- 4 T. coconut oil, melted
- 2 t. pure vanilla extract
- seeds of 1 vanilla bean
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine all of the cookie ingredients, mixing until a smooth dough forms.
- Roll the dough into 1-in balls using your hands and place on the baking sheet.
- Using the palm of your hand, lightly press down on the top of each cookie to flatten.
- Bake the cookies for 12-14 minutes, or until the edges of the cookies are light brown.
- Remove the cookies from the oven and let cool completely.
- To make 36 cookies, you are probably going to need to make 3 batches of this (that is what I did for the cookie swap, so just double up the recipe 🙂 )
- To make the icing, in a medium mixing bowl, melt the coconut butter and coconut oil together until just liquid.
- Stir in the vanilla extract and vanilla beans.
- To ice the cookies, you can either dip the tops of each cookie into the bowl of icing, or use a spoon to create a circular pattern around the tops of each cookie, filling in the entire top of each cookie w/ icing.
- Let the icing dry completely on the cookies before eating. You can speed up the drying process by putting them in the fridge to cool, but I just laid them out at room temperature for 30-45 minutes to cool.