Cinnamon Christmas Cookies
These Cinnamon Christmas Cookies are my eldest daughter’s favourite cookie. In NZ it is great as Xmas baking season coincides with all the raspberries ripening and fresh raspberry jam! These really are so much better with fresh jam, but don’t worry if you don’t have it..they still taste amazing and make the house smell sensational. These are a feature on our plates of xmas baking for gifts every single year 🙂
These Dried Fruit, Pecan and Chocolate Chip Biscuits are egg and dairy free and use Annies dried fruit pieces (I used the berry ones), but you could easily substitute dried cranberries or raisins. I have also made them gluten free by directly substituting the flour for cassava flour (one of the few flours my daughter can tolerate); you could use any gf flour mix that works for your family.
These Dairy and Egg Free Maple Pecan and Chocolate Chip Cookies are the result of me having a wee play around with Aquafaba (chickpea brine for those yet to discover this incredible egg-replacer!)…up until now, I’ve just left eggs out and shifted the other ingredients around a bit….but adding it really did make for a pretty incredible cookie experience! I very nearly didn’t bother cooking them haha as the raw dough was pretty out-of-this-world. If you have nut allergies, you can easily replace the nuts with something like dried apricots or cranberries. If you are gluten-free, just use any gluten free flour mix that works for you…I made some nut free and with cassava flour (my daughter is allergic to all the gf flour mixes, but can tolerate cassava flour) instead and they worked just fine.
- 200g dairy free margarine (I used Sunrise)
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1/4 cup maple syrup
- 2T golden syrup
- 300g plain flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 180g chopped dairy free chocolate (I used Whittakers)
- 110g roughly chopped pecans
- 3 Tablespoons brine from a tin of chickpeas (you can freeze any leftovers)
- 1. Beat the sugar, margarine and vanilla in a cake mixer until creamy (about 4 minutes on high).
- 2. Add the maple and golden syrup and beat for a further 3 minutes.
- 3. Add the chickpea brine and beat in well.
- 4. Sieve the flour, salt and baking powder together.
- 5. Add the flour, nuts and pecans to the mix and mix in quickly. Don't over mix or the cookies will be tough and chewy.
- 6. Place large spoonfuls on a tray (I dont squash them but you can if you want a flatter biscuit) and bake them at 175 degrees Celsius until golden brown. Mine took 12 minutes.
I had plans to do something really amazing for Valentine’s Day for my beautiful girls….but an earthquake messed up my plans…(true story!), but anyway I think these Valentine’s Day Heart Cookies we ended up throwing together are pretty cute anyway 🙂 Best thing: they are dairy and egg free and the ones at the back are gluten free too.
I ended up making the base for the gf cookies in a round about sort of way as I had a chocolate coconut crumb leftover from my pannacotta dish a while ago, so I just made it into a sort of cheesecake crumb base, but you could easily just mould the crumb into biscuits to start with before baking to save a whole lot of work….
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Funwithallergies is a blog where I hope to show that having children with allergies doesn't mean food and life has to be boring! I'm Malena, solo Mum to 3 beautiful girls with varying levels of allergies. I have anaphylaxis to spinach as well as a serious dairy and beef allergy, plus I was a chef and pastry chef for more than 10 years prior to having children so I feel I have a lot to offer!
- Dairy Free Chocolate Mousse Cake August 19, 2018
- Dairy Free Chocolate Caramel Biscuits August 12, 2018
- Dairy Free Pumpkin Pie May 23, 2018
- Surprising places you might find foods you or your child are allergic to May 15, 2018
- Dairy and Egg Free Banana Cake February 21, 2018
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