There’s no denying it. One of the best parts of Christmas is the copious amounts of baked goods that turn up everywhere you go. But for anyone with food intolerances, indulging in festive treats can often leave you in a bit of a pickle. This morning I was in the mood for homemade cookies. And although what I landed on was by no means a traditional Christmas recipe, it cured my craving for something sweet, while filling my condo with the aromatic scent of freshly baked goodies, all the while remaining gluten and dairy free (and even egg free, if you’d like).
These yummy little nuggets were adapted from Danielle Walker’s recipe, made with a few personal modifications. Danielle’s recipes are geared towards families living with various food intolerances and allergies, so if you haven’t already, I encourage you to visit her site and dive into her cookbooks. Her fresh take on the everyday staples never disappoints.
Here is my version, creatively titled Peanut Butter Chocolate Cherry Cookies (alternative name suggestions welcomed):
1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
2. With hand-mixer (or standup mixer), combine peanut butter, flaxseed, arrowroot, banana, applesauce, maple syrup, spices, lemon juice, and salt.
3. Add eggs and baking soda and combine (see Danielle’s original recipe on how to make these egg-free)
4. Stir in cherries and chocolate chips.
5. Using a cookie scoop or large spoon, drop the dough onto the lined cookie sheets. Sprinkle the tops of cookies with chopped pecans and lightly press them into the dough.
6. Bake for 15 minutes, until golden brown around the edges. Cool on a wire rack before serving.
These cookies satisfy my sweet craving without sending my blood sugar through the roof. I love the nuttiness of the pecans, combined with the sweetness of the chocolate and the tartness of the cherries. I hope you enjoy them as much as we do!