It is just over two weeks until Christmas and smack dab in the middle of one of my favorite times of year. Chicago is all lit up, it is mitten weather, so what is it I'm all "bah humbug" about? Where the heck is my snow?! You may call me crazy, but all I want to do is look out my window at work and see downtown covered in a beautiful white layer.
While my friends and family back in Michigan have been buried a couple of times this season, here in Chicago we've been "lucky" and have only seen a few flurries. With or without the snow, I am determined to enjoy all my favorite holiday past times. This includes baking cookies!
While I enjoy some paleo goodies, I am usually pretty hesitant to take my favorite treat recipes and adapt them. This is especially true when they are near and dear to my heart like this one. A long standing tradition in my family is enjoying Anise cookies at Christmas. I can remember days where we spent hours at my grandparents' house baking and decorating cookies. After two years of admiring these cookies from afar, I decided to give it a go. Worst case, they stink, I never make them again and I hold on to the memory of what once was, right?
It took a few tries, some wasted cookies (not really, I ate them anyway) and several hours to find the best combination of ingredients. My efforts were well worth it. I am happy to report that this Christmas, I will be treating myself to a batch or two of my anise cookies. I hope you will indulge on them as well!
Prep Time: 25 mins
Cook Time: 10 mins per sheet
Servings: 2 dozen
½ cup raw honey
½ cup coconut oil, melted
¼ cup almond or coconut milk
½ tsp vanilla
2 eggs, whisked
2 cups almond flour
½ cup coconut flour
½ cup arrowroot + extra to roll
1 ½ tsp baking powder
½ tsp baking soda
1-2 tbl anise seed
dash of nutmeg
dash of salt
- Preheat your oven to 350 degrees.
- In a small bowl, mix together the coconut flour, almond flour, arrowroot & salt.
- Using a large bowl & hand (or stand) mixer, combine the eggs, coconut oil, and honey.
- Stir in the anise seed, nutmeg and vanilla.
- Again using the mixer, gradually add in the flour combination.
- Add in your baking powder, baking soda & almond milk, then mix until your dough forms
- Let the dough rest in the fridge for 10-15 minutes.
- Lay out parchment paper & generously dust arrowroot on the base of it so your dough won't stick. *This is VERY important.
- Take 1/4 to 1/2 your dough (depending on the size of your surface) and roll it into a ball. Keep remaining batter chilling in the fridge. *If dough is too sticky, mix in more arrowroot & place back in fridge for an additional 5 minutes
- Place the ball on your parchment paper. Using another sheet on top, roll out the dough to 1/4" thickness.
- Cut out your cook shapes. (Or roll out small balls & flatten) Transfer onto parchment paper on a baking sheet. *Note: you can use a wide spatula to transfer these if it is a fragile shape.
- Bake your cookies for 8-10 minutes, checking frequently. Remove when the edges are beginning to brown & transfer to a cooling rack.
- Once they are completely cooled, store them in an airtight container.
Note: These cookies are best enjoyed a little crunchy. They will gradually soften after a few days (if they last that long). You can crisp them up by baking at a low oven temp for 5-10 minutes. Be careful not to burn!
Note 2: If the batter is too runny, add additional tapioca/arrowroot 1 tablespoon at a time until a good consistency