Babyland & Xmas Cookies

In bed at 7:50, asleep by 8:30, up at 1am...nurse, cry, fuss, nurse, asleep at 3, up at 5:15, asleep at 6am, up at 6:45m.  Can we say "zombie"!  All I can think about is coffee, I want an almond milk latte from Dazbog, right now, as my drip coffee ain't cuttin it.  And I'm supposed to run 7 miles today, and go to work for a couple hours, and make more cookies, and ...oh yeah take care of my baby!  There's not enough time, energy, and coffee in a day. 

But she's so cute! This is Tessa hanging out with Sadie while I baked yesterday :)

We spent the day making xmas cookies yesterday, and they turned out amazing.  The negative about making cookies is you eat so many of them in the baking process to make sure they're good, done, acceptable. etc.  So you gotta package them up quick and get them out da house!  I did Ginger Molasses, and Pumpkin Pecan cookies, and with the help and inspiration of Karina at GlutenFreeGoddess, they turned out amazing!

Happy Holidays Ya'll, I'm going to get my coffee!

Ginger Molasses Cookies

Ingredients:
Dry:
1 cup brown rice flour
1 cup potato starch
1/2 cup almond flour
1 cup light brown sugar
2 1/2 teaspoons Pumpkin Spice
2 tablespoons fresh grated ginger
1/4 teaspoon fine sea salt
1 1/4 teaspoons xanthan gum
1 teaspoon baking soda

Wet:
1/2 cup coconut oil
1/4 cup unsulphured molasses
4 tablespoons coconut milk (or non-dairy milk)

Topping:
Organic Sugar

Instructions:

Preheat the oven to 350ºF.

Whisk together the dry ingredients in a large mixing bowl.

I use a hand mixer to mix the coconut oil and molasses into the dry ingredients. The mixture will be sandy and crumbly.

Add the coconut milk one tablespoon at a time.

Mix after each spoonful to keep a close eye on the consistency. You don't want the dough too sticky. It should still appear somewhat crumbly- but- when you pinch the dough it should stick together and feel like cookie dough. I used four tablespoons of Natural Value BPA free coconut milk to get to this consistency, and it turned out perfect.

Wrap one half in plastic wrap and pop it in the fridge to chill for 5-10 minutes.  This makes the dough easier to work with, but if you leave it too long the coconut oil will harden too much.

The easiest way to make these is to make little dough balls with your hands, roll them in sugar and place on a baking sheet.  I actually think they tastes better this way, but you can also do it cookie cutter style by rolling out the dough and making cut outs.  Either way they go in the oven for 8 1/2 minutes.  Let them cool, and they crisp up as they cool.  Enjoy!


Pumpkin Pecan Cookies

Ingredients:

Whisk together dry ingredients:

2/3 cup brown rice flour

1/3 cup GF oat flour

1/2 cup almond flour

1/2 cup potato starch

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon sea salt

1 teaspoon xanthan gum

1 teaspoon cinnamon

 2 teaspoons Pumpkin Pie Spice

Beat the wet ingredients with the sugar:

1 cup canned pumpkin

1/2 cup organic coconut oil

2 tbsp flaxmeal/ 6 tbsp water (Replacer for 2 large eggs)

2 teaspoons organic GF vanilla

1 cup organic light brown sugar 

Add in the dry ingredients and beat till combined.

Add-ins:

1/2 cup vegan chocolate chips (I use Enjoy Life)

For topping:

Whole pecans.

Instructions:

Mix in the choc chips. Your cookie dough will be soft and a little sticky.

Preheat the oven to 350ºF. Line a baking sheet with parchment.

Use two spoons to form the cookie dough into balls a little smaller than golf balls. Place the balls onto the baking sheet.  Press a pecan onto the top of each cookie. Bake for 15 to 18 minutes until firm, my perfect bake time was 16 minutes.

Cool on a wire rack. Makes A LOT of cookies :)