While I’m off getting married, several of my beloved blogging buddies are stepping in to share some recipes so that you, my wonderful readers, don’t get too lonely (or hungry). I am back in the country after a brief “mini-moon” (as the kids are calling it these days), but am still catching up on life, work and blogging.
Luckily, Mary Frances made some insanely sweet and zesty cookies to tide us over! I have never had wassail before, and didn’t really even know it was an actual thing outside of Christmas songs, but from the flavors in these cookies, I feel like I have been missing out. Thank goodness for Mary Frances! If you don’t already follow her blog, The Sweet Tooth Life, you should definitely check it out! She always has creative, tempting, sweet recipes like these cookies to share, and most of her recipes are healthy/vegan/often gluten-free! Her voice is warm and welcoming and her photography is bright and inviting. She’s so talented; it’s hard to believe she is still in high school! Scroll down for a delicious recipe, and check out her other recipes on her blog, Facebook, Twitter, Pinterest and Instagram.
I cannot even explain to you guys how much fun it was to see all of Nora’s wedding photos. All the planning and late nights and phone calls and dress shopping … and all I brought were cookies. Sorry guys, but cookies it is.
Back to Nora because oh my GOSH she looked gorgeous. And although I know she deserved the break … I’m ready for her incredible recipes to fill my feed again 🙂
Welcome back Nora and again, congratulations!
I am super excited to share these cookies with you today because to be on Nora’s blog is, like, a huge deal. She’s just talented plain and simple. As I was trying to brainstorm dessert recipes that fit her dietary restrictions, I was going to do pomegranate sugar cookies. But that was not very exciting. Sooooo I ate two snickerdoodles, made some coffee, ate another snickerdoodle, scoured the fridge, drank the coffee and I hate to admit it, went to bed. Sleeping on it was great because the next morning I wanted wassail (which if you didn’t know, is a hot winter drink usually made of cranberry, orange, and apple juice mixed together) and bam, wassail sugar cookies were born.
A combination of oat flour and almond flour keeps these gluten free, but gives them a fantastic texture. When I’ve baked with only oat flour, my baked goods tend to be too dense. The same with almond flour, but also too grainy. The combo worked great. To keep these dairy free and refined sugar free, I used coconut oil and honey respectively. Then we get to the fun stuff aka apples, cranberries, and oranges. I shredded the apple so that the cookies wouldn’t have to be super thick to accommodate chunks and then I just used zest from the orange.
To make the cranberries easier to slice, I froze a bag. Don’t worry, they don’t freeze solid, but are firm, so that they don’t squish or juice or whatever. Freezing the cranberries also makes sure the juice doesn’t bleed all over your dough. Finally, I added a dash of cloves and cinnamon because I love those two and the warm spices just make the cookies. These are soft cookies. A little chewy, not at all fudgy or crunchy, but good old soft sugar cookies.
Except healthier. And prettier. Well, this was the batch that I made drop cookie style. Don’t do this. Roll out your dough, I repeat, roll out your dough. You’ll end up with beautiful cookies. I made a batch but I had already photographed these and I was already way late with sending this into Nora. If you check Instagram, I’ll put up a picture later.
And, even though I am a diehard black coffee gal, real wassail with these cookies is just about as cozy as you can get. Which is good, because it’s a whopping 32 degrees right now. Happy Tuesday!
Wassail Sugar Cookies
- 2-1/4 cups oat flour
- 1 cup almond flour
- 6 Tablespoons coconut oil, melted
- 6 Tablespoons honey
- 1 Tablespoon vanilla
- 1/2 teaspoon cloves
- 1/2 teaspoon cinnamon
- 1 medium apple
- 1 orange
- 1/2 cup cranberries, frozen
- Preheat oven to 350.
- Whisk oat flour and almond flour together.
- Stir in coconut oil, honey, vanilla, cloves, and cinnamon.
- Shred the apple and squeeze most of the juice out. Fold in apple shreds. Zest the orange and stir in the zest. Finally, chop the cranberries and fold them in.
- Divide the dough and half and roll out each half of the dough to 1/2 in thickness on a large piece of plastic wrap. Freeze for 10-15 minutes.
- Remove one batch from freezer and using a glass cup, cut out 10-12 cookies.
- Place on a lightly greased cookie sheet and bake for 12-15 minutes. Repeat with second batch. Let cool and enjoy!
Prep time: 20 minutes
Bake time: 12 minutes
Yield: 20 cookies