Having cookies on hand during the holidays for family members and friends who have special diet concerns makes for easy and thoughtful entertaining. All the recipes below are easy to make, are small batch and freeze well in air tight storage containers. They are delicate until cooled, so it is important to let the cookies cool and set on the baking sheets before removing them to a rack or kitchen towel to cool completely. Once cool, they are easy to handle. My husband does not have any special diet needs, but he tested all these cookies for me and said, “they were great”. So even if you do not have special diet concerns, you can enjoy these cookies also.
Vegan Ginger Almond Cookies
Makes 16-18 cookies
Ingredients
1 1/2 cups of almond flour
1/4 teaspoon baking soda
1/8 teaspoon sea salt
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 cup almond butter
1/4 cup pure maple syrup
2 tablespoons molasses
Topping
1/4 cup crystallized ginger, grated
1/4 cup finely chopped almonds
Directions
Combine the first five ingredients (flour-cinnamon) and set aside.
In a mixing bowl, beat the almond butter, maple syrup and molasses until thoroughly combined.
Add the dry ingredients and beat well to combine.
Refrigerate dough for 30 minutes before baking
Preheat oven to 350º F and line two cookie sheets with parchment paper
Combine the grated ginger and chopped almonds in a shallow dish.
Using a cookie scoop form the cookie dough into balls and roll the cookie dough ball over the crystallized ginger/almond mixture.
Flatten the cookie balls lightly with your hand, and place them on the prepared cookie sheets.
Bake about 12 minutes – oven temperatures. Rotate the pans halfway through the cooking time.
Allow cookies to cool on the pans for ten minutes before moving them to a wire rack or kitchen towel to cool.
Low Carb-Gluten Free Almond Logs
Makes 16 -18 cookies
Ingredients
1 stick salted butter, at room temperature (1/2 cup)
1/8 teaspoon kosher salt
1/2 cup granulated sugar substitute
1/2 teaspoon vanilla extract
1 teaspoon almond extract
2 cups finely ground almond flour
1/2 cup sliced almonds, chopped
Directions
Heat the oven to 350 degree (F) and line two cookie sheets with parchment paper.
Beat the butter, salt and sweetener until fluffy. Add the vanilla and almond extracts and blend well.
Add the almond flour and beat until just blended to a stiff dough.
Using a cookie scoop, form the dough into balls. Roll each ball into a 3 inch log.
Spread the chopped almonds in a shallow container.
Roll the logs in the chopped almond pieces.
Place the logs on the prepared cookie sheets and bake in the preheated oven for about 15 minutes or until lightly golden.
Rotate the pans halfway through the baking time.
Remove the cookie sheets from the oven and let the cookies cool on the sheets for about ten minutes before moving them.
Remove to a kitchen towel to cool completely.
Nut Free Sugar Cookies
Makes about 16-18 cookies
Ingredients
1/2 cup unsalted butter, at room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups self-rising flour
1/4 cup colored sugar or sprinkles, for topping the cookies
Directions
Preheat the oven 375 degrees F and line two cookie sheets with parchment.
Cream butter and sugar together until fluffy. Add egg and vanilla, mix.
Add flour, mixing thoroughly.
Using a cookie scoop, form the dough into balls.
Dip the top half of the balls in the colored sugar.
Place the cookies on the prepared cookie, sheets two inches apart, and gently press down on the cookie to lightly flatten.
Bake in the preheated oven for about 12 minutes. Rotate pans halfway through baking.
Remove the cookie sheets from the oven and let the cookies cool on the sheets for about ten minutes before moving them.
Remove to a kitchen towel to cool completely.
Egg and Dairy Free Oatmeal Chocolate Chip Cookies
Makes about 20 cookies
Ingredients
1/4 cup packed brown sugar
1/4 cup granulated white sugar
8 oz unsweetened applesauce
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup old-fashioned oats
1/3 cup chocolate chips
Directions
Preheat oven at 350 degrees F and line two cookie sheets with parchment .
Mix sugars and applesauce together. Cream well. Add flour, baking powder, salt and cinnamon. Mix well.
Add oats and chocolate chips. combine.
Using a cookie scoop drop the balls of dough on the prepared cookie sheets. These cookies do not spread.
Bake about 12 minutes, rotating the pans halfway through the baking time.
Remove the cookie sheets from the oven and let the cookies cool on the sheets for about ten minutes before moving them.
Remove to a wire rack or kitchen towel to cool completely.
