Everyone knows that December is cookie season. You’ve got your traditional gingerbread men and sugar cookies. Then there are other cookies filled with holiday flavors, like peppermint and spices. Or maybe you just keep making your favorite cookies no matter the time of year, be it macarons, oatmeal cookies, or congo cookies.
Even if you’ve got your old standbys, there is always room for a new cookie recipe. Or two. Or three. That’s why I’m bringing you three cookie recipes this week!
This first cookie recipe is a tender one-bowl drop cookie that is a different take on the classic chocolate chip cookie. This version is mostly vegan (I know vegans disagree on whether or not honey is vegan) and gluten-free if you make sure to use gluten-free oats. While they are far from nut free, they are great to add to your repertoire to you can please all sorts of diets. This flavor of these is quite similar to that of traditional almond biscotti but these are the opposite in terms of texture–tender and soft!
Almost all my lessons this week are about Christmas in some way or another. I’m doing a few lessons which I’m calling “Winter Holidays in the U.S.” where I go over American Christmas traditions and then introduce Hanukkah and Kwanzaa. Most know a little about Hanukkah but have never heard of Kwanzaa. One student looked thoroughly confused throughout the majority of the lesson.
I can sort of understand why. Austria comes off as a really Catholic country. Everything closes on Sundays for “Family Day” which I can only assume grew out of the tradition of families attending church together. Some name days of saints are still celebrated by a large portion of the population (like St. Martin’s Day in November and St. Nicholas Day in December). However, some studies have reported that only about 63% of the population is Catholic, and studies frequently show that more people attend church in the U.S. than in Austria. So there is a strong Catholic history but not a very large church attending public nowadays. Anyway, this is all to say that part of me understands why students don’t know about any other winter holidays than Christmas, part of me still doesn’t get it.
But back to cookies. You can never have too many cookies.
Almond Meal Cookies
Adapted from Ari’s Menu
Makes 1 dozen cookies
- 1 cup almond meal
- 1/4 cup quick oats (make sure they are gluten-free if you want these to be GF!)
- 1/4 tsp baking soda
- 2 tsp cornstarch
- pinch salt
- 3 T honey
- 1/4 cup your favorite unsweetened non-dairy milk
- 1/2 tsp vanilla extract
- 1/3 cup chocolate chips (again, make sure they are vegan if you want these to be vegan! I used mini.)
Preheat oven to 375ºF. Line a baking sheet with parchment paper.
In a large bowl, whisk together dry ingredients (almond meal, quick oats, baking soda, cornstarch, salt). Add in honey, milk, and vanilla. Stir to combine, then add in chocolate chips and stir until incorporated.
Drop tablespoons of batter onto the prepared baking sheet. Press cookies down gently to flatten slightly.
Bake for about 10 minutes until set and just starting to turn golden brown (mine stayed in a little too long!) Allow to cool for a few minutes before removing from the pan.