Making Christmas cookies was quite a holiday tradition at my house, as it was with many of you. We didn’t just make a couple of cookies, we made about 20-something different kinds and many, many, many batches of each. The last time I was home to the cookie making process, we lost count at over 1 million cookies. Serious.
My palette has changed since those days, but I still want to partake in the tradition. So I created these delightful orange and fig thumbprint cookies that taste indulgent but still keep me feeling good.
I also have series of easy cookies that I’ve dubbed ‘freezer cookies‘ and these fall right into that category. I hesitate to tell you they are all gluten free and vegan- because there’s such a stigma that comes with using those descriptors. I guess you’ll just have to trust me and try them out yourself 🙂
1 cup almond flour
1/4 cup fine chopped pecans
1/8 tsp baking soda
1/8 tsp pink salt
2.5 tbls coconut oil
2 tbls maple syrup
1/2 tsp vanilla
orange zest from 1 small orange
1/4 cup fig jam
Preheat oven to 350 degrees.
Whisk together the almond flour, pecans, baking soda, salt and orange zest. Warm the oil, maple syrup and vanilla together then stir into the dry ingredients.
Scoop small rounds onto a parchment-lined baking sheet. Make an indent in the middle of the cookie using your thumb.
Bake 12-15 minutes until golden brown on the bottom. Cool completely before moving. Spoon a little jam into the middle dent of each cookie before serving.
- These are part of my ‘freezer cookies’ – they store well in the freezer and even taste great frozen.
- I use my smallest cookie scoop. Each cookie is about 1/2 tablespoon.