Cookies are one of my absolute favorite things to make, especially at the holidays. With Christmas lights twinkling in the background, and a fresh batch of cookies in the oven, I’m probably at my happiest.
But since there’s only two of us in the house, baking batch after batch of cookie is surely not good for the waistline. Which is why, when I found out about the Great Food Blogger Cookie Swap, I jumped at the chance to bake to my heart’s content.
This cookie swap is something special. Hundreds of bloggers from across the internet sign up, donate $5 and then get matched with three other bloggers and bake them each a dozen cookies. Together, we raised over $13,000 for Cookies for Kids’ Cancer!
What I loved most about the cookie swap, besides meeting a bunch of new bloggers, is that we were able to be matched with ladies with similar food sensitivities to us. So I knew, that when those three packages came in the mail, I’d be able to enjoy them and not worry about feeling sick. Plus, I’d be getting cookie inspiration for myself!
Here’s what I was sent:
- Cranberry-Orange Cookies from Wendy at Around My Family Table
- Almond Butter Frosted Cookies from Chelsy at Mangia
- Snickerdoodles from Cindy at A Sweet Simple Life
For my cookies, I chose a simple recipe, that had limited ingredients and I knew would suit most food allergies. I also wanted to make sure they were festive, with classic holiday flavors. Peppermint immediately pops into my mind when I dream of the holidays, and paired with chocolate? Oh my.
So today, my cookie loving friends, we have the perfect holiday cookie that’s made with only 8 ingredients and tastes simply divine.
Happy holiday baking!
- 3 1/2 cups unsweetened shredded coconut
- 1/2 cup cooked quinoa
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/4 teaspoons salt
- 1/2 cup coconut oil
- 1/2 cup cashew butter
- 3/4 cup honey
- 1/2 teaspoon peppermint extract
- Chocolate chips (for topping, optional)
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
- Mix dry ingredients in a large mixing bowl and set aside.
- Melt wet ingredients in a small saucepan, and pour over the dry ingredients. Mix to form a sticky dough.
- Using an ice cream scoop or melon baller, form the dough into little domes. If they feel like they're falling apart a little, press them together with your hands. Repeat until no dough remains.
- Bake on the center rack for 18 minutes, until the cookies are slightly browned. Remove and cool on a wire rack.
- If using, melt chocolate chips either in the microwave or on a double boiler. Using a spoon, drizzle the chocolate over the cookies.
If you don't want to use quinoa, simply replace the 1/2 cup quinoa with an additional 1/2 cup coconut.