Happy Monday y’all.
How was the weekend?
It’s pretty much been like 70 degrees here everyday.
I need snow, I need hot chocolate, I need coffee w/ whipped cream, Christmas cookies, and Christmas carols without 90% humidity.
Ok, glad I got that out of my system.
Let’s talk coooooookies.
I just love participating in this cookie swap.
It’s extremely old-fashioned, and I love keeping holiday traditions alive.
It also gives me the chance to discover new food blogging friends.
The cookie swap makes me feel apart of a big family as I’m able to share my recipes with others, as well as receive some scrumptious cookies.
I mean seriously, it really gets me into the Christmas spirit.
Oh, not to mention the best part, every participant in the cookie swap donates $5 to Cookies for Kids’Cancer.
So, not only do you get to eat delicious cookies, but you get to help sick children, which is the ultimate reward.
Pretty awesome, right?
My first batch of cookies was from Stacy, who sent me Rum Cookies, filled w/ dried fruit and spiced with all the flavors of Christmas.
My second package was from Alyssa, who fittingly sent me the best Chocolate Brownie Quinoa Cookies, they were super fudge-like, and had a bit of crispiness to the center, with each bite.
Last, but not least, Wendy must have read my mind because she sent me her Fudgy Peanut Butter Cookies…ummmm she had me at peanut butter.
Now, let’s talk about the cookies that I made.
I’m all about that gingerbread, people!
Y’all…this gingerbread train is one that you want to get it.
These cookies are made with a silky, deep, thick, sticky dark molasses and spiced with ginger, cinnamon, and…
and all the flavors of Christmas.
Then, to top them off…
a vanilla bean frosting.
Did I mention that these cookies are nut-free (with an option to use a nut butter if you wish), made with coconut butter?
Oh, and they are gluten-free, paleo, and vegan!
Now, that’s a Christmas cookie that everyone can enjoy.
- For the cookies:
- 1 flax egg (1 T. ground flaxseed meal + 3 T. water) (if you don't want vegan cookies, replace with 1 large egg, at room temperature)
- ¾ c. coconut butter, slightly melted (you could also use your choice of nut/seed butter)
- 1 T. coconut oil, at room temperature
- 3 T. molasses
- ½ c. coconut sugar
- ½ t. pure vanilla extract
- 1½ t. ground cinnamon
- ½ t. ground ginger
- ¼ t. ground cloves
- 1 t. baking powder
- ¾ t. salt
- For the vanilla bean frosting:
- 2 T. coconut butter, melted
- 1 T. pure maple syrup
- 1 t. coconut oil
- ½ t. vanilla bean paste
- For the cookies, preheat the oven to 350 degrees F.
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the flaxseed meal + water and let sit for 5 minutes to thicken.
- Stir in the coconut butter, coconut oil, molasses, coconut sugar, and vanilla until smooth.
- Add in the spices, baking powder, and salt and mix until just combined.
- Using a small cookie scoop, drop the cookie dough onto the prepared baking sheet and bake for 9-11 minutes, or until lightly golden.
- Let the cookies cool completely.
- For the frosting, mix together all of the ingredients in a small mixing bowl until smooth.
- Top each cookie with about 1 teaspoon of the frosting and spread over the cookie evenly.