I've been slaving away all day to make edible gifts and treats for my two Christmas gatherings in the next few days. I've decided to do what I did for Thanksgiving this year and post all that I made for your enjoyment. Now, without further blabbering, here are the delicious cookies I've prepared today as my gift to you for reading my recipes! It really means so much to me! Happy Holidays and have a lovely weekend! 🍪🎄🎁
Peanut Butter Biscoff Cookies
Yield: About 43 cookies
Free from: Gluten*, Soy*, Refined Sugar*
*Use apropriate ingredients for these options.
Preheat oven 375 F.
Chocolate Hazelnut Chip Cookies
Yield: About 24 Cookies
Free of: Gluten*, Soy*
*Use apropriate ingredients for these options
Preheat oven 375 F.
In addition to these cookies I've shared with you, I also made my gluten-free snickerdoodles and mint chocolate pixie cookies. I also dipped some pretzel crisps in chocolate and candy cane pieces for fun. 😉 Recipes for the snickerdoodles and pixie cookies are available on the blog under the Cookie category for your convenience. 🤗🍭
This cookie recipe is one from my BHG archives. My mom and I always used their "New Cookbook" (published in the early 90's I believe) for our Christmas cookie recipes back in the day. This cookbook has any type of cookie you could possibly desire with easy and simple to follow recipes. Making their baking recipes into vegan versions isn't so difficult anymore, especially if you use aquafaba. 😋
These cookies are as low maintenance as you can get: one bowl, use your mixer for easy clean up and easy mixing, and no rolling required! As cute as cutout cookies are, they are time consuming and temperamental. This dough comes together quickly with the help of a mixer and paddle attachment, if you have one. Once it's done, chill it for about 20 minutes while you heat up your oven and then use a mini ice cream scoop or teaspoon to portion out cookie drops.
The original recipe (linked at the beginning of the ingredient section) calls for banana butter icing. Instead of going through the trouble of making icing, I decided to make these cookies interesting by transforming them into "chunky monkey" cookies. There are chocolate chips and walnut pieces inside each little cookie, which offer crunch and richness. If you prefer to keep these cookies more simple, you can omit the chocolate and nuts.
Also, these are great to make for a last minute cookie swap or holiday get together if you have a spare banana lying around like I usually do. 😅 Enjoy and grab one for yourself. 💝
Yield: About 24 Cookies
Adapted from: Better Homes and Gardens Banana Drop Cookies
This weekend and upcoming week will surely be hectic for everyone preparing for the holidays. I've been doing some last minute chores today and suddenly realized I had skipped lunch. 💀
Since I knew I couldn't starve in the name of gift wrapping, I whipped up a single serving of peanut noodles and decided to share the recipe with you! It's a quick and easy meal or snack for when you're home alone or just in the mood for some noods. I'm always up for noods. 😁
These noodles are creamy yet light at the same time. They can be oil-free, in fact, if you omit the sesame oil garnish. I love the taste and aroma of sesame oil, so I drizzled a little on my plate after cooking everything. If you wish to make this dish without the oil, the sauce will still be decadent and satisfying while also providing you with protein. For the noodles, I used brown rice with green tea from Star Anise Foods. I love their products. Some of their noodles come with soup base, which I think is genius for a quick weeknight meal. I also love their name...so cute! ☺️
Peanut Noodles for One
Yield: 1 serving
Free from: Gluten, Refined Sugar*, Oil-free option
This is a very short post that features a simple yet indulgent recipe for one. I woke up today craving sweets, which isn't normal for me. What more could I do but make cake inspired breakfast treats? 😻🍰
These pancakes are about silver dollar sized, slightly pink thanks to beet juice, and somewhat healthy! The batter is: oil free, refined sugar free, gluten free and full of vanilla flavor. If these are too girly for you or your guests' taste, you can certainly omit the best juice and opt for plain looking cakes.
I topped mine with a huge dollop of frosting, which you can use whatever you like for the fat component. I used vegan butter but feel free to make it healthier by subbing coconut oil, nut or seed butter, coconut cream or aquafaba. I kept the portion small for a single serving. If you plan to serve more than one person, double or even quadruple the recipe! Serve with smiles. 😊💕
Pretty in Pink Pancakes
Yield: 4 Silver Dollar Pancakes
Adapted from Homemade Dorayaki
Free from: Gluten, Soy*, Refined Sugar**
▫️1/4 cup gluten free AP flour
▫️2 Tb brown rice flour
▫️2 Tb tapioca flour
▫️1 1/2 tsp stevia
▫️ 2 tsp baking powder
▫️1/4 tsp salt
▫️1/4 tsp xanthan gum
▫️1/3 cup non dairy milk* Use soy-free if needed
▫️2 Tb maple syrup
▫️1/2 tsp vanilla extract
▫️Measure all dry ingredients into a large mixing bowl.
▫️Whisk the wet ingredients into the dry briskly until no lumps remain.
▫️Heat some coconut or other oil of choice in a medium or large skillet on medium-low heat.
▫️Cook about 2 Tb of batter at a time for about 1 minute per side. Let cool on a plate until ready to serve if using frosting or eat right away!
▫️For the frosting (no recipe required), just whip 1/4 cup of fat of choice (vegan butter*, nut/seed butter, coconut cream, aquafaba) until smooth. I used a hand mixer but you can use a food processor, blender, or stand mixer. Add 1/2 cup of vegan powdered sugar** and beat until fluffy. Thin out with non dairy milk or vanilla extract if desired.
▫️Garnish with sprinkles or fresh fruit and enjoy. You deserve it. 😘💖🍰☕️
**Omit for truly refined sugar-free
This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.