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.

Nothing speaks to the holidays more than pumpkin pie. I am a sucker for a good pumpkin pie. And now that I don’t really do gluten flour or refined sugar I have struggled. What to do when one does not want to bake a pie? When one craves a grab and go pumpkin pie kind of situation? A sweet treat days before Thanksgiving? Well you bake pumpkin pie bars.