Happy weekend, all! We are completely through January and half way through February, can you believe it? I hope each and everyone of you had a lovely Valentines Day – with your gals, your special someone, family, even a night solo with a little vino and chocolate! I am usually not one to get caught up in the Hallmark-esque frills of this calendar holiday so I spent most of the evening in the kitchen baking and finished the night off with a homemade pizza and some Amazon-prime (Suits is my new favorite binge watch!).
Let me tell you, I finally feel like winter has hit the southeast. Between the 4 degree morning temps, the skin piercing wind chills and black ice, I am trying my best to make peace with the season change. Part of this has been easy due to my commitment to running and my newly revived love for the sport of pounding the pavement. In case you missed it, I wrote a post last week about how I have committed myself to running a half marathon at the end of April. It has been nearly 4 years since I have ran a long distance race, so this girl is dusting off those running shoes and putting these feet to WERK! That being said, I will not be caught dead running in the snow/ice/sleet. I’ll catch you on the treadmill if any of these conditions apply, but running in the cold weather is something that I’m getting used to and it’s given me a new appreciation for this season that I used to dread.
A coach that I had as a teacher in college would preach to the end of the earth that we should train for any type of situation – light rain, heavy wind, hills, you name it. I have, for the most part, embraced this mindset to allow myself to be prepared for even the most unlikely circumstances in my past training. Snow, however, is another beast. Dusted a pristine white atop all the homes and cars, painting the streets white and illuminating the landscape whenever it reflects the suns glare. I love to see the snow. But, I don’t trust it. I won’t run on it, especially on concrete. So a many days this past week, I was actually happy to get to work and have the treadmill in the office gym be my playground for my training.
So, here you have my thoughts on snow. In its perfectly-pristine white fluffy honor, I’m sharing the recipe for my Snowflake Cookies! The recipe calls for many ingredients you already have in your pantry, including walnuts, cranberries, and old fashioned oats, to create a pillowy cookie that nearly melts in your mouth – YUM! Why do I call them Snowflakes? Well, you can either bake them and be done – OR you can level up and melt some white chocolate over the top in your perfect snowflake design for some extra yummy snow-celebrating goodness. Plus, these look super festive for any holiday parties you may be baking up a dessert for. Baking for the fam? These guys have made the perfect afternoon snack with some hot dandy tea.
- 1 egg, room temperature
- 1/2 cup unrefined coconut oil, melted and cooled to room temperature
- 1/2 cup coconut sugar (can substitute brown sugar)
- 1 tsp pure vanilla extract
- 1 TB unsweetened almond milk (or milk of choice)
- 1/2 cup fine almond flour
- 1 1/4 cup brown rice flour
- 1/2 cup old fashioned oats
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup finely diced or crushed walnuts
- 1/2 dried no-sugar-added cranberries (soak in warm water 30 min. prior, recommended)
- Optional but recommended: white chocolate chips or melting chips
Cookie baking PSA: be sure that whatever baking surface you use is cooled off to room temperature at the start and between batches of cookies.
- Preheat oven to 350 degrees F and prep your baking sheet if necessary (I like to use a stoneware cookie sheet but a cookie sheet with parchment paper works just as well. Only drop cookies onto a cool surface. Otherwise, a warm surface may cause your cookie dough to essentially melt, causing them to bake flat and potentially burn on the bottom before the inside is cooked. Good if you like flat and somewhat crunchy cookies but not so great for this specific recipe! If you haven’t already, set your egg on the counter and melt your coconut oil so both of these have time to reach room temperature as this is vital to baking cookies that stick together!
- In a small bowl, combine almond flour, brown rice flour, oats, baking soda and salt, whisking until all dry ingredients are mixed evenly and there are no clumps.
- In a large bowl, cream with a whisk the egg, sugar, vanilla, coconut oil and milk. Once mixed, slowly add the dry mixture and stir every half cup or so to keep the batter consistent.
- Lastly, fold in the walnuts and cranberries slowly as the dough will have formed and will be quite thick at this point.
- Using a spoon or cookie scooper, scoop 1.5 – 2 TB worth of dough for each cookie. Use your hands to form dough into a ball and drop the cookies roughly 1-2 inches apart on on the baking sheet. I got about 16-18 cookies each time.
- Bake for 15 – 17 minutes until a slight golden. Wait for at least 10-15 minutes before transferring cookies onto a wire cooling rack.
- Optional: Melt about 1/2 cup of white chocolate chips or melting chips with 1/2 tsp coconut oil in the microwave for 1 minute, stir, and for 30 second intervals until melted evenly. Drizzle your best snowflake design on the cookies and let cool. Enjoy!
I used to link all my favorite ingredient brands so that you could see exactly what I used for my baking. This is a little tedious of a process but I am happy to continue doing so if it helps you out! Drop a comment below if you are interested 🙂 And of course, happy baking! Until the next time, xo – Delana