One DAMN good Holiday Cookie Recipe

dessertgluten-free

Dec 15

2023 has been one DAMN amazing ride for me and Biked Goods! We have released new cookbooks, organized community fundraisers, conducted youth baking and cycling adventures, and much more. I am grateful for all the good and not-so-good experiences that came my way this year.

My wife and I have a tradition of making cookies to celebrate the holidays and the end of the year. The recipe starts with almond flour shortbread cookies. They’re then topped with a smear of Cashew Brown Butter Frosting and finished with some unusual, yet delicious “sprinkles.” The end result is One DAMN Good Holiday Cookie Recipe!

I am thankful for all of you and wish you a happy New Year. We have plenty of exciting things planned for Biked Goods in 2024.

Ingredients

Cookies

1 cup almond flour

¾ cup gluten free flour blend (try Bob's Red Mill 1:1 baking flour)

½ cup tapioca flour

½ tsp baking soda

½ tsp fine sea salt

¼ cup solid coconut oil

6 Tbsp maple syrup

Cashew Brown Butter Frosting

2 cups whole cashews soaked in water for at least 4 hours (drain water before adding to blender)

⅓ cup maple syrup

2 Tbsp coconut sugar

4 Tbsp unsalted butter, melted and browned

1 tsp vanilla extract

Sprinkle and Topping Ideas (Get wild!)

Hemp seeds

Chia seeds

Ground cinnamon

Raisins, currants, dates

Unsweetened shredded coconut

Fresh strawberry slices, banana slices, blueberries, or raspberries

Pecan, almond, or walnut pieces

Granola

Dark chocolate chips or cacao nibs

Directions

Put on your apron and preheat the oven to 350°F. Place a large piece of parchment paper on the counter and line two baking sheets with parchment paper.

In a large mixing bowl, mix together almond flour, gluten free flour, tapioca flour, baking soda, and sea salt. Add in the solid coconut oil. With your fingers, begin incorporating the coconut oil into the flour until no lumps of coconut oil remain. Next, add the maple syrup and stir with a wooden spoon until combined.

Transfer the cookie dough from the bowl onto the piece of parchment paper. Mold the dough together into a disc and place another piece of parchment paper on top. Use a rolling pin to roll the dough out between the pieces of paper until it is ¼-inch thick.

With a cookie cutter, cut out as many cookies as possible. Use a metal spatula to carefully transfer the cookies to the parchment-lined baking sheets. Roll out any leftover dough and cut out more cookies. Place on the baking sheet.

Bake cookies for 10-12 minutes, or until the edges just begin to turn golden brown. Remove cookies from the oven and let cool for at least 10 minutes on the baking sheet.

While the cookies bake, brown butter in a saucepan over medium heat for 5-8 minutes, stirring often. Add browned butter and remaining frosting ingredients to a high-speed blender or food processor. Blend until smooth.

Spread frosting over the cooled cookies and top with your favorite sprinkle and topping choices.

Eat a cookie (or two) right away. Store the rest in an airtight container at room temperature or in the freezer for up to 1 month.