By Lindsey Burke @ Gooey Lu’s
Looking for the perfect Christmas cookie for your cookie exchange? Now, are you looking for the perfect Christmas cookie that you can eat as well, so that you don’t have to make double of everything (you know, one for them, one for me cooking!)? Giving plates of cookies to our Costa Rican neighbors in exchange for their Christmas tamales has been really fun! Seeing their faces after they take their first bite, watching them experience the flavor ‘explosion’, tasting all of the different kinds of cookies that we make in North America that are foreign to them is so fun. The challenge of Christmas cookie baking that all will enjoy has definitely become easier for us in our grain free journey as we’ve been able to make things that we can eat as well. Grain free candy cane crisp cookies are the perfect addition to any holiday cookie plate. Quick, easy and refreshing, they are the perfect accompaniment to your Costa Rican Coffee during the holidays!
Grain Free Candy Cane Crisp Cookies
- 1 egg
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 cup macadamia nut butter (2 cups macadamia nuts in blender)
- 1/2 cup chopped macadamia nuts
- 1/2 cup crushed candy canes (adjustable to your ‘pepperminty’ preference
- Prepare the macadamia nut butter in the food processor. Be sure to scrape down the sides periodically with a spatula in order to bring it back all to the center. Make sure that there are no more chunks – you want a pure, smooth cream.
- Remove nut butter from food processor and place in a separate bowl for gently mixing in all other ingredients
- Separately, whisk egg and sugar together.
- Add egg and sugar mixture into the nut butter bowl.
- Add in baking soda to nut butter, stir well. (Mixture will thicken as stirred)
- Gently fold in crushed candy canes and chopped nuts. (Batter will be very moist)
- Scoop dough onto parchment lined cookie sheet.
- Press each dough ball with your fingers to flatten slightly.
- Bake at 350 degrees for 13 minutes until edges start to turn golden brown.
- Allow to cool on parchment sheet for 5 minutes, then move to cookie rack to complete cooling.
Yields 3-4 dozen, depending on the size of your ‘scooper’.
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