LID cookbook: holiday cookies

Spread some holiday cheer with some delicious LID safe cookies 🍪 ✨

Sugar cookie truffles

Recipe card

Serving size: 11 truffles

Ingredients:

  • 1/4 cup coconut oil
  • 1 1/2 cups almond flour
  • 1 tsp almond extract
  • 1 tsp vanilla
  • 1/4 tsp non iodized/non sea salt
  • 1/4 cup maple syrup

Frosting:

  • 1/2 cup non-dairy white chocolate chips
  • 1 tsp coconut oil

Directions:

  1. Mix all truffle ingredients together in a bowl
  2. Scoop out batter and roll into 1 tbs sized balls
  3. Freeze for 10 min
  4. Melt your white chocolate and coconut oil
  5. Dip each truffle in the melted chocolate and place on a lined baking sheet
  6. Sprinkle LID approved festive sprinkles on top!
  7. Keep stored in freezer in an airtight container

Notes:

  • Sprinkle LID approved festive sprinkles on top
  • Some brands for non-dairy chocolate chips: Endangered species, Lily’s dark chocolate, HU chocolate, Enjoy life

Buckeyes

Recipe card

Serving size: 11-12 cookies

Ingredients:

  • 1 cup un-salted almond or peanut butter
  • 1/2 cup maple syrup or honey
  • 2 tbs coconut oil
  • 1/4 cup almond flour
  • 1/4 tsp non iodized/non sea salt
  • 1 – 1 1/2 cup dairy free dark chocolate chips

Directions:

  1. In a bowl combine nut butter, honey/maple syrup, coconut oil, almond flour and lid approved salt
  2. Stir mixture well and chill for 30 min in fridge
  3. Prepare a baking sheet with parchment/wax paper
  4. If the mixture is still really runny, add a bit more almond four to thicken it up
  5. Scoop into large 1 tbs balls and roll to make smooth
  6. Chill again for 10 min
  7. Melt chocolate, stirring until smooth
  8. Dip each ball into the melted chocolate
  9. Sprinkle some LID approved salt on top if desired

Notes:

  • Sprinkle LID approved festive sprinkles on top
  • Some brands for non-dairy chocolate chips: Endangered species, Lily’s dark chocolate, HU chocolate, Enjoy life

Chocolate crinkle cookies

Recipe card

Serving size: 15 cookies

Ingredients:

  • 1 cup non-dairy dark chocolate chips
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 flax egg
  • 1 tsp vanilla
  • 1 cup almond flour
  • 1/4 cup cacao powder
  • 1 tsp baking soda
  • 1/4 tsp non iodized/non sea salt

Directions:

  1. Preheat over to 350F, line a baking sheet with parchment paper
  2. Melt the chocolate chips in microwave or on stove
  3. Pour the melted chocolate into a large bowl and add in the coconut sugar, maple syrup, flax egg, and vanilla, mix well until smooth
  4. Add in the almond flour, cacao powder, salt and baking soda, mix well. Dough will be very thick and stiff
  5. Put some coconut sugar into a little bowl
  6. Scoop dough into 1 tbs balls and roll into the coconut sugar to evenly coat
  7. Press the cookies slightly to flatten and bake for 10-11 min

Notes:

  • Making a flax egg: mix 1 tbs flaxseed and 3 tbs of water, let sit for 5 min
  • Some brands for non-dairy chocolate chips: Endangered species, Lily’s dark chocolate, HU chocolate, Enjoy life

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