Tis the season of baking.
One downside of being gluten intolerant is that this is a time where I typically take a backseat. I don’t even actually really crave Christmas cookies. You know, the ones in the shapes of Christmas trees, candy canes, stars, reindeer with brightly colored icing on top. But I crave them in theory. Christmas treats of sort.
To be really honest, I’m not a huge cookie person. Don’t get me wrong, I enjoy them. But with sweets, ice cream is my weakness. Except for Christmas time. Christmas time, I want cookies.
I made it as is, so I’ll let you go check it out.
Some caveats. They weren’t as good as the recipe I posted about before. The almond flour gave it a much more grainy texture that I didn’t enjoy. Maia suggested next time, I use butter instead of the almond flour to help with that. Plus, I bought creamy almond butter from Trader Joe’s, but it still had some grit to it. So I’d make sure to get real creamy almond butter next time.
Also, I added more pumpkin spice because I love the flavor of pumpkin and want to make sure the flavor comes through.
The next cookie recipe I have on my list is….drumroll please….these. Just look at those! Seriously!