It is time to roll out the dough, bust out the mixer, and fire up the oven….it’s baking season! We have what you need to get started right down to delicious inspiration for your next holiday cookie…
3/4 cup unbleached flour, 1/2 cup cocoa, 1/2 tsp salt, 1/4 tsp baking soda, 3/4 cup mashed avocado (1 large or 2 small), 1/2 cup white sugar, 1/2 cup brown sugar, 2 large eggs, 1/2 cup canola oil or 1 stick melted butter 1 tsp vanilla
- Preheat the oven to 350°F. Lightly oil an 8-inch square baking pan
- In a large bowl, mix the flour, cocoa, salt and baking soda, crushing any lumps of cocoa with the back of your spoon.
- In a food processor, puree the avocado until completely smooth. Add the white and brown sugars, then add the eggs, oil or butter and vanilla and process until smooth. Scrape the avocado mixture into the flour mixture and stir to combine. Spread the batter in the prepared pan.
- Bake for 20-25 minutes, until the top looks dry. Don’t overbake.
Peanut Butter Chocolate Balls
3/4 cup creamy natural peanut butter, 1 1/2 tsp vanilla, 1 cup powdered sugar, 3/4 cup chocolate chips, 1/2 T coconut oil
- Stir peanut butter and vanilla together in a med bowl. Gradually add powdered sugar, stirring with a spatula until completely incorporated. Knead mixture with your hands or a mixer until sugar is completely incorporated and mixture is smooth and glossy.
- Chill in refrigerator for ~1 hour. (Optional: firmer PB mixture is easier to roll)
- Roll into tablespoon-sized balls and place on a baking sheet. Transfer to the freezer.
- Place chocolate and coconut oil in a small deep bowl. Melt in microwave at 50% power, use 30 second increments to avoid overheating chocolate. Once melted, stir well.
- Remove one PB ball at a time from freezer (you want them to remain cold) and dip in chocolate mixture. Using two forks, turn the PB ball to coat in chocolate, shake off any excess chocolate and place on a parchment-lined baking sheet. Repeat with remaining peanut butter balls. Place the coated PB balls in refrigerator until chocolate is set. Keep refrigerated or frozen.
Fig & Flax Thumbprint Cookies
1/2 cup unsalted butter (at room temp), 1/2 cup packed dark, brown sugar (divided), 1 large egg (separated), 1 tsp vanilla extract, 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, 2 T plus 1/4 cup ground flaxseed (divided), 1/4 tsp cream of tartar, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp salt, 1/2 cup fig preserves
- Preheat oven to 350°F. Line a large baking sheet with parchment. Beat butter and 1/4 cup brown sugar in a med bowl with an electric mixer on med-high until creamy. Add egg yolk and vanilla, beat until combined.
- Whisk flours, 2 tbsp ground flax, cream of tartar, cinnamon, nutmeg and salt in another bowl. Slowly add flour mix to batter, beat on low until just combined, scrape down sides as needed.
- Place the egg white in a small bowl. Combine remaining 1/4 cup each brown, sugar and ground flaxseed in a shallow dish. Roll slightly rounded teaspoons of dough into balls. Dip one at a time into egg white, then roll in sugar mixture.
- Place 2 inches apart on baking sheet. Press your thumb (or finger) into the middle of each cookie, spoon preserves (~1/4 teaspoon) into the indent to fill it.
- Bake until set, 15-17 minutes. Cool on a wire rack.
Eggnog Spice Cut Out Cookies
2 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 cup salted butter, softened, 1 cup sugar, 1 egg, 1 1/2 tsp vanilla extract, 1/4 cup eggnog
- Preheat oven to 350 degrees. In a small mixing bowl, mix flour, baking soda, salt, cinnamon and nutmeg; set aside.
- In a large mixing bowl, mix butter and sugar until creamy, then add egg, vanilla and eggnog; mix well. When liquid mixture is combined, add the flour mixture and stir until well blended. If rolling, chill for an hour.
- Roll dough to 1/8-inch thickness on lightly floured surface. Cut with cookie cutter.
- Place 2 inches apart on ungreased cookie sheet. Bake approximately 8-12 minutes (depending on thickness) or until golden brown on the edges.
Pumpkin Cookies with Vanilla Drizzle
1.5 cups whole wheat pastry flour, 1/2 cup unbleached flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp salt, 2 T non-dairy milk, 1 T ground flax seeds, 1/4 cup vegetable oil, 1/2 cup maple syrup, 3/4 cup pumpkin puree, 1/4 cup powdered sugar, 1 T non-dairy milk
- Preheat oven to 350⁰F. Line two sheet pans with parchment. In a med bowl, whisk together flours, baking soda, powder, cinnamon, and salt.
- In a cup, stir milk with flax seeds, let stand to thicken (~5 min). In a medium bowl, stir oil, syrup and pumpkin to mix well. Add flax mixture. Stir pumpkin mixture into dry mixture, stir until combined.
- Use heaping tablespoons of dough to form cookies, place two inches apart on sheet pans. Bake 9 min, then switch position of the pans between upper and lower oven racks. Bake 9-10 minutes longer, until cookies are puffed, deep golden brown, and dry looking. Cool on pan for five minutes before transferring to cooling racks.
- When cooled, measure sugar into a bowl or cup. With a fork, stir in milk until a paste is formed. If necessary, add a few more drops to make it just pourable. Drizzle over cookies, let dry.
Sugar Cookie Cut Outs
2 sticks unsalted, butter, softened, 1 cup sugar, 1 tsp salt, 2 tsp vanilla, 1 large egg, 2 1/2 cups flour, Frosting, 2 sticks unsalted, butter, softened, 6 cups powdered sugar, 2 tsp vanilla, 3 T milk (approx)
- Beat butter and sugar for 5 min, until very fluffy. Add eggs one at a time, beat on med until smooth; mix in salt and vanilla. Reduce speed, incorporate flour. Chill at least 2 hours.
- Set 2 oven racks in the upper and lower thirds of the oven. Preheat to 350⁰F. Divide dough into four pieces. Remove one from the fridge, roll to 1/8 or 1/4 inch thickness. Cut with 3-inch cutters, place cookies on pans with 2 inches between.
- Bake 5 minutes, switch the position of the pans, then bake 5-8 min, until golden around edges. Cool on racks.
- Press remaining scraps of dough together, chill as you bake the previous batch and roll/cut the remaining dough. Repeat until dough is used up.
Frosting: Beat butter until soft. Add sugar and stir on low until almost mixed. Add vanilla with machine running, then drizzle in milk gradually. When smooth, whip for a few seconds to add fluffiness. Add milk 1 tsp at a time to reach desired consistency.