The chill in the air has arrived just in time for the beginning of December. The days are shorter and dark, sure, but the early and late afternoons are absolutely gorgeous and glistening. Winter sun is lovely – it’s cold outside but the sun sitting low in the sky makes everything glow at this time of year, making it especially great for taking photos. It’s hard to believe that next week is December 1st! Although I’m definitely guilty of putting up christmas decorations early this year – the tree went up almost two weeks ago, and slowly the other decorations are trickling out of the storage boxes and onto the shelves.
I’ve been slowly compiling my list of beloved christmas recipes, both old and new, to bake for the holidays. There are definite favourites – the Nanaimo Bar Bites, Salted Almond Butter & Pretzel Cups, Almond Butter Blossom Cookies, Dark Chocolate Fruit & Nut Bark, Chocolate Mint Sables, Christmas ‘Crack’ and Pizzelles. However, this year I’ve found some new recipes that my tastebuds are eager to try.
When I saw this recipe online I just knew I had to try it. Last year I baked Butter’s Gingerstamp Cookies, large chewy bakery style cookies, without the ‘snap.’ When I saw these, a gluten-free, vegan version I was skeptical at first. Can they really be just as good? Well, the empty cookie jar and my stomach can assure you they are every bit as delicious as the ‘real deal’ cookies. They have a crisp exterior, and a chewy met in your mouth centre. They flavour is perfect and with no butter, flour or sugar (besides molasses) they are much healthier than the regular version.
That being said, they still quickly disappear just as quick as the original version. The recipe makes a batch of about 15, and it’s safe to say you will want to double, even triple the recipe for this holiday season.
I was planning on having this recipe up earlier, however my server/site has been acting up and I cannot upload images. So, I hosted the images on another site and just linked them into the post so I could share this with you.
Not only are these cookies delicious, the aroma of them makes the house smell like christmas.
Bring it on.
- 1-1/4 cup almond meal
- ½ teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons ground ginger
- 2 tablespoons molasses
- 2 tablespoons olive oil or coconut oil
- Preheat the oven to 350 degrees F.
- Add the almond meal, baking powder, baking soda and spices to a medium sized bowl and whisk together.
- Pour in the molasses and oil and mix together well.
- Use a spoon or cookie scoop to create small mounds of dough, roll in to a ball. Flatten slightly with a fork or palm of your hand.
- Bake for 8 to 10 minutes or until browned around the edges.
- These keep well on the counter in a container for one week, or freeze easily.