Oh. My. God.
I saw Jessica of How Sweet Eats made these recently and I HAD TO do it. I got to work and made a Gluten, dairy and egg free version and they are absolutely fantastic!
I made them last night for two reasons:
1) I am on a major holiday binge, and I would want to break the streak of eating dessert every single night LOL!
2) For everyone to enjoy on New Years Eve!
We are having a very different New Years than usual. I am trading in my sequins and heels for time with my babies! Pete and I were realizing that we have so little time left with the kids being kids and this year we are cashing in on spending the New Year together while they will still have us!
So we have an amazing (as requested by the kids!) menu planned with Crispy Potato Chive Pancakes with Smoked Salmon and Caviar, Tuna Tarta and Sushiritos. Then we will be chowing down on these royal cookies over the Monopoly board, grown-ups with bubbly in hand!
What are you guys doing for New Years Eve? I hope you all have a ton of fun and meet back here tomorrow for a fresh New Year (I couldn’t be more ready!) If you have not already taken a look at my New Years resolution and what it will mean for the blog, be sure to check it out!
A couple ingredient notes!
-If you have any spare cans of pumpkin left you haven’t used from fall baking- this is a great place to use some up! You can not taste the pumpkin at all, it is just a great binder and lifter to the dough.
-Our local store was out of the usual GF flour I use (bobs red-mill AP baking flour in the red bag) but they did have King Arthurs GF all-purpose blend and it turned out amazing in these cookies.
- 1 cup soft butter flavored shortening (or room temperature vegan butter)
- 1 ½ cups brown sugar
- ½ cup sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose gluten-free flour (I used Kings Arthur Blend- new for me and awesome!!!)
- 1 cup unsweetened coconut (shredded or flaked)
- 2 teaspoons baking powder
- 1 teaspoon xanthum gum
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 6 tablespoons of canned unsweetened pumpkin
- 1 cup roughly chopped macadamia nuts
- 10 ounces semi-sweet chocolate chips
- Preheat the oven to 350 degrees and prepare two sheet-pans with silpats or parchment paper.
- In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter, sugars and vanilla until creamy.
- In a separate bowl sift together the dry ingredients. With the mixer running on low, add the flour a half cup at a time. When all of the flour is in the bowl, the dough will be dry and crumbly- add the pumpkin and beat the dough until creamy. Add the nuts and chocolate chips and briefly mix in with the paddle attachment.
- Scoop cookies onto the sheet pan, 8 at a time. Put two sheet-pans in the oven and bake 12 minutes. Let the cookies cool a few minutes before removing to cool on the counter. Repeat with the rest of the dough. I had 30 cookies at the end.
Print Recipe
Timely…I just started my “Christmas Baking” this week, will add these to the list, they sound amazing! Happy New Year. I look forward to plant-forward inspiration!