I’m munching on these now as I type this. The Christmas tree has also fallen, twice, since we put it up. I have it propped up in a corner until I can figure out just exactly what is going so wrong. I made a sugar cookie attempt a few years ago here on the blog and I thought it was ok but it wasn’t great. It has taken me until now to try to work on a new one and I really like this recipe. I know I’ve mentioned before that we didn’t have “Christmas Cookies” when I was growing up. As I made these I had Christmas Carols playing on my computer while I sang along.
It was so peaceful and magical.
Believe it or not food is not what I love the most about Christmas, it is the music. I love the carols. Being a musician and singer I know all. the. words. And I love them, each and every one. I think for me they take me back to childhood singing in our church choir holding a candle and singing with my friends. That was so magical.
I didn’t use sugar for the cookies because I knew I wanted to ice them and that would be enough sugar. If you aren’t icing these you will need to add more sweetener, without icing these are not sweet at all. The cookies themselves are refined sugar free, the icing is not.
I used a natural food coloring made from spinach following Jane Maynard’s recipe that can be found here. These cookies worked best for rolling out and using metal cookie cutters, the plastic ones didn’t really work. I also have a cookie press but the dough as written was too thick for the press to work. Adding some almond milk to the dough to thin it out really helped but I prefer the cutters for the recipe.
- 4 dates, pitted
- 1 cup all purpose gluten free flour (I used the flax premium gold flour)
- ½ cup almond meal
- 3 TBS hemp hearts
- ½ tsp salt
- 1 tsp baking soda
- ½ baking powder
- 1 tsp vanilla
- 1 egg
- ½ cup coconut oil, melted and cooled
- Place the dates in a small pot and cover with water, bring to boil.
- Turn off heat and allow dates to rest in the water about 15 minutes. Discard water.
- In your food processor add the all purpose flour, almond meal, and hemp hearts.
- Pulse until well blended.
- Add the dates, salt, baking soda, baking powder, vanilla, egg, and coconut oil.
- Once dough is well mixed form into a ball, cover and place in fridge for at least 30 minutes.
- Preheat oven to 350F and prepare a cookie sheet.
- Between two sheets of parchment paper roll out the dough and cut out cookies.
- Bake for 5-7 minutes.
- Cool completely before icing.
The smaller the cookies the shorter the baking time. I made these again a few days later and used a larger cookie cutter and they needed to bake longer. Just keep an eye on them 🙂