Today is officially December 1st! That means it’s all about the holiday recipes! What I love most about Christmas concepts, is that there is more room fro creativity. You’ll find the most random combinations for everything from cookies to salads and more, and in many ways, its like anything goes! Growing up my grandmother would make an ambrosia salad which isn’t too foreign today, but also this jello pudding dish lol. Puddings really took off during her time so again, it’s just a wonderful time to capture history and nostalgia and I love..
Putting a modern spin on staple holiday concepts!
When thinking of the next best holiday recipe, it dawned on me to do a blossom cookie. We all remember this cookie, because it was always seen in everyones home for the holidays. It was a staple peanut butter cookie, rolled in sugar, and topped with a Hershey Kiss.
Believe it or not, you can make a fab peanut butter cookie sans white flour and sugar, and with just 3 ingredients! to make the Hershey Kiss? No problem. No fancy molded or ingredients needed! Just simply melt some stevia sweetened chocolate with coconut oil and the consistency enables you to create a drop like shape! It doesn’t get much easier than this recipe and there are so many reasons as to why this one is better than the original. Yes, I said it!
It’s quick, easy, affordable, gluten free, features almond flour, can be made with honey or maple syrup, is buttery soft, contains no white sugar, will hold up when left out, the chocolate doesn’t melt at room temp, it mirrors the classic recipe, features stevia sweetened chocolate, can easily be made in bulk perfect for entertaining, great as a gift, and will be your go to for Christmas!
If you’re searching for the perfect minimalist Christmas cookie, this is it! You have to try these new 5 Ingredient vegan + GF Blossom Cookies!!
Combine with a spatula initially, then your hands until it forms a consistent cookie dough.
Divide dough into 6 large cookies.
Place each cookie ball on the prepared cookie sheet. Flatten slightly with the palm of your hand. The cookies won’t expand while baking so no need to leave more than half thumb space between each cookie. With the back of a kitchen tool such as a muddler etc, make a circular indention in the cookies.
Bake 15 minutes or until sides are golden. Place on a cooling rack. The cookies will be slightly soft, but will firm up on the cooling rack. Allow to completely cool.
Once completely cooled combine the chocolate chips and coconut oil in a microwave safe bowl. Heat for 1 minute, combining after every 15 seconds until fully melted. With a measuring spoon pour chocolate into each cookie cavity until filled. The texture will be thick enough to achieve a drop like appearance and not melt at room temp.