It’s the most wonderful time of the year for cookie swaps and holiday baking.
For some people though, they have to navigate through selections to find treats that satisfy their cravings and also meet their dietary needs. People with nut or gluten allergies have to avoid many cookies many traditionally enjoy this time of year. People who are following special diets, such as practicing veganism or eating a keto (a high-fat, adequate-protein, low-carbohydrate diet).
Below are a few recipes that can help you bring cookies everyone can eat to a cookie swap or holiday gathering.
KETO-FRIENDLY SHORTBREAD COOKIES
Ingredients
2 cups super-fine blanched almond flour
¼ cup coconut flour
⅓ cup granular sugar replacement made with erythritol
¼ teaspoon salt
¼ cup butter, softened
1 oz. cream cheese, softened (2 tablespoons)
½ teaspoon almond extract
Directions
■ In a food processor, place coconut flour, almond flour, sugar replacement and salt. Pulse until combined. Add butter, almond extract and cream cheese and almond extract. Pulse 8 to 10 times or until dough begins to come together. Remove dough. Shape into flattened disk. Wrap in plastic wrap; refrigerate about 1 1/2 hours or until firm.
■ Heat oven to 350 degrees Fahrenheit.
■ Place chilled dough between two pieces of parchment paper; roll into a 10 by 8-inch rectangle, about 1/4-inch thick. Peel the top piece of parchment paper off dough.
■ Cut into 8 rows by 4 rows. Place rectangles 1 inch apart on ungreased large cookie sheets. Prick with fork, if desired.
■ Bake for 8 to 10 minutes or until the edges are golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Ingredients
1 stick butter, ½ cup
1 tablespoon milk, or almond milk
¾ cup brown sugar
¼ cup white sugar
1 egg
2 teaspoons vanilla
1 1/3 cups gluten-free all-purpose flour, 7.5 ounces
¼ cup almond flour, 1 ounce
1 teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips
Sea salt for sprinkling, optional
Directions
■ In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
■ Melt butter in a saucepan over medium heat. Once butter is melted, start to whisk constantly. The butter will begin to foam, then, after a few minutes, it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
■ Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla. Whisk until smooth and creamy.
■ Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
■ Cover the bowl and let dough sit for 30 minutes. Preheat the oven to 350 degrees Fahrenheit. Scoop the cookie dough (about two tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.
■ Let cool for 5 minutes then transfer to a wire rack to continue cooling.
VEGAN CUTOUT CHOCOLATE COOKIES
Ingredients
Cookies
1 ½ cups vegan powdered sugar
1 cup (2 sticks) vegan buttery sticks, softened
2 tablespoons almond milk
1 teaspoon vanilla
1 ¾ cups all-purpose flour
½ cup unsweetened baking cocoa
1 teaspoon baking powder
¼ teaspoon salt
Chocolate Drizzle
¼ cup vegan semisweet chocolate chips
½ teaspoon shortening
¼ cup vegan white vanilla baking chips
Vegan sprinkles or decorator sugar, if desired
Directions
■ In a large bowl, mix powdered sugar, buttery sticks, almond milk and vanilla with an electric mixer on medium speed, or mix with a spoon until blended. Stir in cocoa, flour, baking powder and salt. Divide dough in half. Shape each into a flattened round. Wrap in plastic wrap. Cover and refrigerate at least 1 hour or until firm.
■ Heat oven to 375 degrees Fahrenheit. On a generously floured surface, roll each half of dough about 3/16 inch thick. Cut into assorted shapes with 2 1/2-inch cookie cutters. Place 2 inches apart on an ungreased cookie sheet.
■ Bake for 7 to 8 minutes or until cookies are set. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
■ Meanwhile, in a small microwavable bowl, microwave semisweet chocolate chips and 1/4 teaspoon of the shortening uncovered on High for about 60 seconds, stirring after 30 seconds, until melted and smooth. Spoon chocolate into a small resealable food-storage plastic bag. Repeat with the white vanilla baking chips and remaining shortening.
■ Cut off a tiny corner of each bag. Squeeze bags to drizzle over cookies. Decorate with sprinkles, if desired. Let stand for about 1 hour or until set. Store between sheets of waxed paper in an airtight container.
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