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Holiday Cookie Swap

Posted by Elizabeth Samson on
Peanut butter blossom cookies

Is it just me or has this season flown by in the blink of an eye? Between work, family obligations, holiday parties and shopping for gifts, December is always a whirlwind of festivities. Aside from carving out time for my runs, baking is the one other activity I can count on that forces me to slow down and be present in the moment (partly because if I’m not, the cookies will burn and we can’t have that).

Today I’m sharing three sweet and easy recipes I love to make for family and friends at this time of year. They make a great addition to any cookie swap and the servings can always be doubled to feed a crowd. Wishing you all a happy holiday season!

3-in-1 Holiday Cookies: Oatmeal, Snickerdoodle and Chocolate Chip

Makes 24

  • ¾ cup coconut sugar
  • ½ cup unsalted grass-fed butter, softened
  • ½ tsp. pure vanilla extract
  • 1 egg 
  • ½ cups whole grain oats
  • ¾ cup oat flour
  • 1 tsp. cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup chopped walnuts

Preheat oven to 350 degrees F. In a large bowl using an electric mixer, beat the coconut sugar and butter until smooth. Add the vanilla extract and egg and continue to beat until light and fluffy. Add the oats, oat flour, cinnamon, baking soda and salt and stir to combine. Finally, stir in the chocolate chips and walnuts.

Using a tablespoon, scoop out the dough and place each spoonful two inches apart on a baking sheet lined with parchment paper. Bake 10-12 minutes until the cookies just begin to turn golden brown around the edges. Cool and serve.

Dark Chocolate Peanut Butter Blossoms

Makes 36

  • 1 cup coconut sugar
  • ½ cup natural peanut butter
  • ½ cup unsalted grass-fed butter, softened
  • 1 egg
  • 1 ½ cups oat flour
  • ¾ tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. pure vanilla extract
  • 36 dark chocolate kisses, unwrapped

Preheat oven to 375 degrees F. In a large bowl, combine coconut sugar, peanut butter, butter, egg and vanilla extract until smooth. Stir in the oat flour, baking soda and baking powder until a soft dough forms.

Roll the dough into 1-inch balls and place on a baking sheet lined with parchment paper. Bake for 8-10 minutes until the edges are just turning a light golden brown. Remove from the oven and immediately press a chocolate kiss into the center of each cookie while they’re still hot.

Almond, Cacao and Coconut Truffles

Makes 16

  • 12 large Medjool dates, pitted
  • ⅔ cup raw almonds
  • ¼ cup smooth almond butter
  • 3 tbsp. almond flour
  • 1 tbsp. raw cacao powder
  • Pinch of sea salt
  • 1 cup raw shredded coconut
  • 2 tbsp dark chocolate chips, melted

In a food processor, pulse the dates until they form a smooth paste. Add the almonds, almond butter, almond flour, cacao powder and sea salt and pulse until everything is combined and smooth. Pour the shredded coconut onto a separate plate.

Using a tablespoon, scoop out the filling and roll into balls. Toss them in the shredded coconut to coat and place them on a baking sheet lined with parchment paper. Finally, drizzle the truffles with melted dark chocolate and place in the refrigerator to firm up.

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