A version of these cookies was first featured in my Chronicle Books 2009 book I’m Dreaming of a Green Christmas. They were super tasty but full of gluten and sugar. Here in the Amalgam Kitchen, we decided to turn the recipe on it’s head and make them not only Paleo but almond free, I explained in my last post, I recently became aware I am allergic to almonds. We developed this new version with my ultimate grain-free baker’s blend and added some dried cranberries and boy, am I telling you, we have a winner here. It’s half way between a short bread and a chewy cookie and packed with sweetness from the cranberries and crunch from the walnuts with a distinct maple over tone. This cookie is a must add to your holiday baking and dare I say it should stick around until winter’s end, guilt free.

Gather

2 3/4 cup/ 344 grams paleo flour or Amalgam Kitchen’s Ultimate Grain-free baker’s Blend

2 teaspoons baking powder

1/2 teaspoon salt

2 sticks butter or vegan butter 8 oz/ 226 grams room temperature

1 cup/ 200 grams coconut sugar

1/4 cup/50 grams monk fruit

1 egg

1 1/2 teaspoon maple extract

3/4 cup/ 112 grams chopped walnuts, roughly chopped

1/2 cup/ 75 grams chopped cranberries, finely chopped

Make

In a medium bowl combine the flour, baking powder, and salt and set aside.

In a large bowl beat the butter and sweeteners until light and fluffy. 

Add the egg and maple extract. 

Add the dry ingredients, nuts and cranberries until well combined. 

Divide the dough in half and place on two separate sheets of parchment paper. Create two logs, about 2 inches/ 5 centimeters in diameter. Roll and wrap in the parchment paper and place in refrigerator over night or at least 8 hours. 

Preheat oven to 350. Line two baking sheets with parchment paper or silicone mats. With a very sharp knife, slice the dough into 1/2 inch/ 1.27 centimeter thick circles and place them two inches apart on the cookie sheets. 

Bake one cookie sheet at a time on center rack for 13 minutes. Let cool 10 minutes and transfer to cooling rack to finish cooling, (if you can wait that long). Perfect with a cup of tea or coffee.

Recipe Developed by Anna Getty

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