I’m writing this from my beautiful parents home in the wild’s of Sligo in the northwest of Ireland. My hometown. My hands wrapped around a steaming hot mug of Barry’s Tea and a Christmas Cookie in my paw. This morning we ventured out for a walk underneath the misty overhanging mountain of Knocknarea. It was quite eerie and a little spectacular all at the same time. It is such a nice feeling to be back in a familiar environment surrounded by friendly faces that you haven’t seen in almost a year. Hugs have been aplenty and so have the laughs.
Shopping in Kate’s Kitchen yesterday afternoon, my sister suggested cookies should be made that evening. I quickly got to thinking what to make and swiftly gathered up some ingredients. A christmas cookie decorated with cranberries and perhaps a sprinkle of coconut, for the festive look…and to feed my coconut addiction! And so the Christmas Cookie Experiment began and low and behold there is not one left in the cookie jar.
It was pretty hard to stop little hungry hands from snapping up the piping hot cookies as they emerged from the oven this morning but I managed to keep them away. Just barely! They are light, sweet enough and crumbly in the middle. They are gluten free, egg free and dairy free. Sounds a bit boring doesn’t it? These cookies are the least bit boring. Every crumb was devoured in our house today.
2 cups almond meal/ground almonds
Pinch of sea salt
¼ tspn baking powder
5 tbspns coconut oil, melted
¼ cup local honey
1 tspn almond essence
1/3 cup fresh cranberries
1/3 cup 72% dark choco chips
Sprinkling of dessicated coconut
Preheat oven to 160°C
Grease and line a cookie/baking tray with greaseproof paper.
Mix the almond meal, salt and baking powder evenly together.
Add in the honey, almond essence, melted coconut oil and mix to form a pliable dough.
Tip in the cranberries and dark chocolate until evenly incorporated.
Wrap in cling film and store in the fridge for an hour or overnight.
Remove from the fridge and roll out to a round disc (1/4-1/2 inch thick) in between two pieces of greaseproof paper.
Using a (festive!) cookie cutter, cut out the shapes and line the tray.
Place the tray in the fridge for 5-10 minutes to allow the cookies to firm up.
Pop in the oven and bake for 8-10 minutes depending on your oven.
Remove from the oven and leave to cool on the tray placed on a wire rack. They will be too crumbly to pick up until fully cooled.
Once cooled, you can remove them and begin to devour.
Side note: If you are in Sligo this weekend, Sligo Bites are holding the very first Sligo Foodie’s Walking Tour. Be sure to register your interest here and get to know the local foodie scene.