Pumpkin Snickerdoodle Cookies with a Cinnamon-Ginger Glaze (Primal/Paleo/Small batch)

My favorite (grainy/refined sugary) cookie is pumpkin snickerdoodle. They are so perfect. I miss them. This post is apparently just going to be stinted sentences. Moving on... the other day I bought a can of pumpkin instead of making my own and to answer your question, yes, yes I am ashamed of myself. I was thinking about making paleo versions of pumpkin muffins or pumpkin loaf or something equally boring until I thought about those perfect, perfect pumpkin snickerdoodle cookies. The good news was I already had a kickass paleo snickerdoodle cookie to work off of. I wanted the pumpkin version to be a little more cake like and not as sweet. So I changed the honey to granulated sweetener, decreasing the overall sweetness, and added pumpkin to make up for the loss of liquid and in replacement of the oil. They smelled amazing, and they came out just a touch less sweet than I was looking for, so naturally it was time for a glaze. The combination was perfect! Next time I will take my own advice and make my own pumpkin puree for these.

Pumpkin Snickerdoodle Cookies with a Cinnamon-Ginger Glaze

primal / paleo / grain-free / gluten-free

Yield: 18 small cookies

for the cookies:

1 1/4c blanched almond flour

1/4c tapioca flour

1/3t sea salt

1t baking soda

1/4c + 1T pumpkin puree

4t cinnamon, divided

1/2t nutmeg

1/4t ginger

1/4c + 1t granulated sweetener, divided

1 egg

1t vanilla extract

for the glaze:

4T coconut oil

2T honey

1t vanilla extract

1t cinnamon

1/2t ginger

In a medium bowl, combine the flours, salt and baking soda. In a small bowl combine the pumpkin, 2t of the cinnamon, nutmeg, ginger, 1/4c of the sweetener, egg, and extract. Mix well. Add the wet to the dry, incorporate, and chill in the fridge for one hour.

Preheat the oven to 350 degrees and prepare a cookie sheet with parchment or a silpat. In a small bowl combine 2t cinnamon and 1t granulated sweetener.

When the dough is firm enough to handle, working with a tablespoon of dough at a time, form into balls and roll in the cinnamon-sweetener mixture (I like to put the spice mixture in a small bowl, place the cookie ball on top, and rotate the bowl in tight, quick circles to propel the cookie ball evenly through the coating). Work quickly and handle the dough as little as possible. Repeat with remaining dough. Place on the cookie sheet 2 inches apart.

Bake for 8 to 10 minutes, until lightly golden in color and fragrant. Let cool on baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

While the cookies are cooling, prepare the glaze. In a small saucepan combine the coconut oil and honey. Whisk vigorously as it melts to emulsify. It won't come together at first, but once you add the spices and vanilla it will start to become a pretty color and a nice texture. Whisk well to incorporate the oil and continue to whisk intermittently as it cools. After it's cooled for about 5 minutes it should be ready to use.

When the cookies are completely cool, drizzle about a teaspoon of glaze over each one. Allow to set at room temperature then serve immediately. Best enjoyed within the first day or two. Leftover glaze works well for bulletproof coffee ;)

Snickerdoodle Cookies (Primal/Paleo/Small batch)

While snickerdoodle cookies are usually equated with both Autumn and the holiday season, this mildly sweet and light textured primal and paleo version makes them perfect for any time of the year. A smaller batch combined with a short baking time means summer cookies! With almond flour and honey in the dough and a cinnamon coating, these cookies are the perfect balance of sweet and spice. The tapioca flour ensures that these cookies come out of the oven super soft and stay that way for several days. 

Snickerdoodle Cookies
primal / paleo / grain-free / gluten-free / egg-free option

Yield: 18 small cookies

Adapted from: The Gluten-Free Almond Flour Cookbook

1 1/4c blanched almond flour

1/3t sea salt

1t baking soda

1/4c tapioca flour

3T coconut oil, melted

1/4c liquid sweetener, I used honey

1 small egg*

1T vanilla extract

2t ground cinnamon

1t granulated sweetener, or omit if you prefer less sweet cookies

*Optional - omit for those with sensitivities

In a medium bowl combine the almond flour, salt, baking soda, and tapioca flour. Whisk away any lumps. In a small bowl combine the melted coconut oil with the honey. When emulsified, add the egg and vanilla extract. Add the wet ingredients to the dry, mix until thoroughly combined, and chill for 1 hour or until the dough is scoop-able.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone liner.

When the dough is firm enough to handle, working with a tablespoon of dough at a time, form into balls and roll in the cinnamon or cinnamon-sweetener mixture (I like to put the spice mixture in a small bowl, place the cookie ball on top, and rotate the bowl in tight, quick circles to propel the cookie ball evenly through the coating). Work quickly and handle the dough as little as possible. Repeat with remaining dough. Place on the parchment or silicone lined baking sheet 2 inches apart.

Bake for 8 to 10 minutes, until lightly golden in color and fragrant. Let cool on baking sheet for about 10 minutes, then enjoy!

Fig Newtons (Primal/Paleo)

Fig Newtons
primal / paleo / grain-free / gluten-free / egg-free

Source: Adapted from Real Sustenance

Yield: 16 large cookies

Dough:

4T butter

1/2c honey, or other liquid sweetener

1t vanilla extract

2c blanched almond flour

2c tapioca flour/starch

1/4t baking powder

1/3t sea salt

Filling:

12oz dried figs

Juice of one large orange, about 1/3c

Preheat the oven to 325 degrees.

Add the dried figs and orange juice to a medium saucepan. Cover, and simmer over medium-low heat for 5-7 minutes, until the figs have softened. Transfer the contents to a food processor and pulse until a smooth filling forms.

Meanwhile combine the butter, honey, and vanilla in a stand mixer to combine. Add the flours, baking powder, and salt. Mix until a dough forms that holds together when squeezed in the palm.

Cut 3 pieces of parchment to the size of your baking sheet. Divide the dough in half, and form a disc with half the dough between two sheets of parchment. Roll out into a 1/4in thick rectangle: approximately 12x8in. Using wet hands, spread half the filling along the middle third of the rectangle to within 1/2in of the top and bottom edges. 

Using the parchment, fold one third of the dough over the top of the filling.

Peel the parchment off the top so it's flat on the counter again and repeat with the the other third of the dough so you have a fig newton burrito of sorts. Using your fingers, fold up and pinch together the ends of the dough so the filling is completely contained within the cookie.

Repeat with the other half of the dough. Slice each log into 10 cookies, allow 1in space between cookies, and transfer the parchment to a baking sheet.

Bake for 14-18 minutes until lightly browned on the bottom and around the edges, but still soft to the touch. Remove to a cooling rack and let come to room temperature. Store in an airtight container; they're at the best for the first 2-3 days. Enjoy!

Cranberry-Pistachio Biscotti, or Christmas Biscotti

I have this recipe scrawled in a notebook from who knows when... I've been making it for years, after searching for the perfect replica of the biscotti I remember growing up. It's delicious, and we make it for our friends and family every Christmas, along with other goodies, and sometimes throughout the year by special request :)
It's extremely simple to make biscotti and once I made the first batch years ago I kicked myself for waiting so long. It was one of those things (yet another) that I had on my to do list for so long, but waited out of lack of knowledge or intimidation, only to find it was so simple (I'm looking at you, pie crust)!
As with all simple recipes, the quality of your results depends greatly on the quality of your ingredients. Use good quality extracts and extra virgin olive oil, as well as fresh eggs (can I insert how excited I am to not be buying eggs and being able to depend solely on our backyard ladies?!), berries and nuts.

Cranberry-Pistachio Biscotti

Yield: 30-36 depending on your cut

1/4 c olive oil

3/4 c granulated sugar

2 t vanilla extract

1/4 t almond extract

2 eggs

1 3/4 c AP flour

1/4 t salt

1 t baking powder

1/2 c dried cranberries

1 1/2 c shelled pistachios

Preheat the oven to 300 degrees then combine the dry ingredients in a mixing bowl (flour, salt and baking powder).

In a stand mixer, combine the wet (olive oil, sugar, extracts). Blend and then add in the eggs. Add the dry to the wet gradually. Mix until combined and then fold in the cranberries and pistachios.

Divide the dough in half (it will be sticky) and use wet hands to form 12x2 inch logs on a silicone baking mat lined cookie sheet (or parchment). 

Bake for 35 minutes. Remove from the oven, lower the temperature to 275 degrees, and let the biscotti cool for 10 minutes before slicing on the diagonal into 3/4 inch slices. Lay the slices on their sides and bake 8-10 minutes longer. 

Cool on a wire rack, and store in an air tight container. These keep for a long time, and freeze beautifully, but I doubt they'll last that long :) 

Enjoy.

Lofthouse Copycat Cookies

You know those really thick, soft, not too sweet cookies topped with sweet buttercream frosting in the grocery store? Well, a few weeks ago, Mikey and I got a craving, but I wanted to make them from scratch, without all the preservatives and weird stuff... so we found a recipe! Normally I make a recipe and tweak it, and post it when I'm happy with it. But this recipe was spot on from the beginning! Yay!

The only thing I will say is if you are looking for as close a match as possible to Lofthouse cookies, you need to frost them, then let them sit out overnight so the frosting can get firm to the touch, with a slight "crust" on top. These stay amazingly moist for a ridiculously long time. Also, this batch makes a LOT. The dough keeps well in the freezer or fridge, but I wouldn't make the full batch of frosting and store it. It turned out weird the second time for me. I'd just make half the frosting, and the other half right before you cook up the rest of the dough.

Lofthouse Copycat Cookies

About 4 1/2 dozen cookies

Shared from Sweet Pea's Kitchen

Cookies: 

5 cups flour + up to an additional 1 cup

1 teaspoon baking soda

1 teaspoon baking powder

1 cup butter, at room temperature

2 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

1 1/2 cups sour cream

Frosting:

1 cup butter, at room temperature

1 teaspoon vanilla extract

4 cups powdered sugar

6 tablespoons heavy cream (I used whole milk)

Food coloring, to desired color

Sprinkles, traditionally jimmies

Whisk together 5 cups of the flour, the baking soda, and the baking powder. In a separate bowl, cream your butter and sugar for at least 5 minutes, until light and fluffy, scraping down the sides of the bowl intermittently. Add the eggs, vanilla, and sour cream. Beat at low speed until combined. Add the dry ingredients, and beat at low speed until just combined. You are looking for a rollable dough--so if you need to add more flour (up to 1 cup she says), you can. I needed an additional 1/4 cup. 

Halve the dough, flatten into 2 inch thick rounds, and wrap with plastic wrap. Let chill in the coldest part of your refrigerator overnight.

The next day, preheat the oven to 425 degrees. Line two baking sheets with silicone baking sheets, parchment, or grease. Flour your work surface and your rolling pin.

Working with one half of the dough at a time (leave the rest in fridge), roll out to 1/3 inch thickness (she says 1/4, I liked 1/3). Cut out circles (or any shape really), transfer to baking sheet, and bake for 7-8 minutes, until the bottoms are just pale golden. Let set on sheet for 1-2 minutes before transferring to a wire rack to cool.

Meanwhile, make the frosting. Cream together the butter and vanilla, slowly add the powdered sugar, then add the milk/cream 1 tablespoon at a time until you reach the consistency desired to spread. Add food coloring. I did teal, which took a ridiculous amount of food coloring to achieve for the whole batch of frosting. Next time, I'll probably omit the food coloring entirely, unless I make them for an event or children. Frost and sprinkle the cooled cookies. Let the frosting set before storing or serving.