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Cranberry Ginger Cookies with Maple Icing

Sep 26, 2020 | Sweets and Treats

A fun-shaped, spicy cookie that’s perfect for the fall and winter months. Dried fruits give these soft cookies extra flavor and a little chew.

Yields: 16 cookies

Cookies

2 c. blanched almond flour

¼ c. tapioca starch

¼ c. ground flaxseed

½ t. sea salt

1 T. ground cinnamon

1 t. ground ginger

¼ t. ground cloves

2 T. blackstrap molasses

2 T. organic grade B maple syrup

1 t. vanilla extract

2 T. organic virgin coconut oil

¼ c. dried cranberries, chopped

¼ c. crystallized ginger, chopped

Directions:

Preheat oven to 325F.

Combine almond flour, tapioca starch, flaxseed, sea salt, cinnamon, ginger, and cloves in the bowl of a large food processor. Pulse to combine. Add molasses, maple syrup, vanilla extract, coconut oil, cranberries, and ginger. Process until dough comes together in a large ball, about 30-60 seconds. Dump out onto a large piece of saran wrap, wrap tightly, and refrigerate 30+ minutes.

Remove dough from the refrigerator. Place half the dough in between 2 sheets of parchment paper and roll carefully to 1/4″ thickness. Remove the top sheet of parchment and cut cookie shapes. Gather scraps and combine with remaining dough and repeat the rolling & cutting. Continue until all the dough is used, yielding about 16 cookies. Divide the cut cookies between 2 parchment-lined sheet pans and bake 12-15 minutes each pan. Move cookies to a cooling rack and cool completely before frosting.

Maple Icing

¼ c. organic coconut butter

½ c. organic coconut cream

4 T. organic grade B maple syrup

1 t. vanilla extract

pinch ground cloves

2-4 T. grass-fed butter, melted (adjust to desired consistency)

Directions:

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high speed until smooth and creamy. The amount of butter added will yield either a thicker icing for piping decorations (less butter) or a thinner icing for spreading evenly onto cookies (more butter).

Note: This icing recipe will yield enough to fully cover all 16 cookies; it can be halved if only used for piping decorations.

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