When I think about the holiday season, a few things come to mind; lots of sappy movies, the smell of pine on our Christmas tree, twinkling lights and cookies. Lots of Christmas cookies. Don’t let the fact that I’m a “healthy foodie” fool you. Good eating around here is more than kale chips and bok choy.
Here is a recipe for gluten-free Glazed Cranberry-Nut Cookies that are a show-stopper! They bake in 12 to 15 minutes so that you can get back to what matter most around the holidays: family.
Glazed Cranberry-Nut Cookies
(Makes 15 to 17 cookies) (Cooking Time: 12 to 15 minutes)
- 1 cup paleo flour or favorite gluten free flour blend
- 1 cup slivered blanched almonds
- 2/3 cup dried cranberries
- 1 egg
- 1/3 cup coconut sugar
- ¼ cup melted butter
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1/8 tsp grated nutmeg
- ½ cup powdered sugar
- ½ tsp vanilla
- 2 tbsp coconut cream
How to Make:
Preheat oven to 350°F.
In large bowl, mix Paleo or gluten free flour, baking soda, nutmeg, cinnamon, and salt. In another bowl, beat the egg. Slowly add sugar and melted butter as you whisk.
Next, add vanilla and vinegar, then combine with dry ingredients into one bowl. Fold in slivered almonds.
Place cookie dough by rounded tablespoons on a parchment paper lined cookie sheet, at least 2 inches apart. Push down to flatten.
Bake for 12-15 minutes or until evenly brown all around. Remove from oven and place on wire rack.
Quickly whisk together powdered sugar, vanilla and coconut cream to make cookie glaze. Drizzle the glaze over the cookies while they are still warm.
Now, see if your family will be able to keep their hands off!