Cherry Almond Crisps Version 3

I know, it seems ridiculous that I have three versions of the same cookie, but these are my family’s favourite Christmas cookie and every year I make changes to make it that much better! Previous versions were fairly dry and/or crispy, but this version of the recipe gives a nice chewy and non-crumbly cookie. Of course, eating the raw dough is my family’s favourite thing about these cookies – so it means that there are lots of snitches while I’m making them!

Gluten, Dairy, Egg and Soy Free Cherry Almond Crisps

1 1/2 c. chopped candied cherries
1/2 c. blanches slivered almonds
1/2 c. coconut oil, softened at room temperature
1/2 c. brown sugar
1 egg replacer
2 tsp. lemon juice
1 tsp. vanilla
1 1/3 c. brown rice flour
1/3 c. tapioca starch
1/3 c. sorghum flour
1 tsp. xathan gum
1/2 tsp. baking soda
1/8 tsp. salt
Rice or soy-free almond milk to get cookies to right consistency

1. Chop up cherries and blanch and sliver almonds. Set aside.
2. Cream together coconut oil and sugar.
3. Add egg replacer, lemon juice and vanilla. Beat to combine.
4. Add in dry ingredients. Mix until combined.
5. The dough will be fairly crumbly – add enough rice milk to get to a slightly sticky dough consistency.
6. Add in cherries and almonds. Stir until well mixed in.
7. Divide dough in half and shape into long rectangular blocks about 1 1/2″ – 2″ a side on a piece of wax paper. Wrap the dough in the wax paper.
8. Cool in fridge for about 30 minutes or until the dough is firm enough to cut easily.
9. Cut dough blocks into 1/4″ – 1/2″ thick slices. Place on cookie sheet.
10. Bake in 350F oven for 12 – 15 minutes or until the bottoms start turning brown.
11. Remove to a cooling rack.
12. Enjoy!

What is your favourite Christmas cookie?

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