Welcome back to Christmas cookie month! We sure love our cookies, here at Positive Kitchen! Today, we’ll be introducing some simple-yet-delicious cookies (featured in the title image).
One of my hobbies is reading cookbooks. I find it very relaxing. I have a lot of cookbooks from the 1970s and 1980s and many of the recipes in these books are rock solid, foolproof, easy, and don’t require any specialized equipment. These cookbooks were written before cooking became fashionable again, years before the Food Network existed and way, way, way before Christopher Kimball and his crew decided it was okay to have a cookie recipe takes six hours at America’s Test Kitchen.
I used to make some of these cookies in the 1980’s. They were quick, inexpensive to prepare, and absolutely scrumptious. As I was reading through some of these cookbooks the other day I realized that quite a few of these recipes use extremely little egg and got pretty darn excited!! The recipe below originally called for walnuts, but I prefer pecans. Of course you can substitute any nut you want. And if you’re allergic to nuts feel free to substitute some sort of crispy cereal for texture.
You’ll notice again that this cookie recipe calls for the homemade gluten-free artisan flour blend that’s at the end of our Christmas Cookie Month introduction post. As I’ve mentioned before, I make this up in a big batch and store it in my freezer so anytime I want to bake yummy cookies I just have to take it out and have it come to room temperature. Always mix it very well either by stirring or by shaking before you measure.
One thing that’s nice about these cookies is that you can split the dough in half and stir in some shredded coconut into one of the halves so you end up with two different cookies from one batch without dirtying another bowl. This allergen-free version tastes exactly like the originals. I hope you, your friends and family enjoy them.
Pecan chocolate clusters
Yield: 34 cookies
Prep time: 15 minutes
Baking time: 12 minutes
- 1 ½ ounces unsweetened chocolate, melted
- 62 grams or ½ cup gluten free artisanal flour blend, stirred well before measured ,see below
- ½ cup sugar
- ¼ cup butter or Earth Balance margarine of your choice
- 1 ½ teaspoons EnerG egg replacer mixed into 2 tablespoons of very warm water or 1 egg if you can eat egg
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 1 ½ teaspoons vanilla
- 1/4 teaspoon baking powder
- 2 cups chopped pecans or walnuts
- ¼ cup coconut for half batch (see paragraph above recipe)
- Preheat oven to 350 degrees
- Line baking sheet with parchment paper. Glue it onto baking sheet with a few drops of oil.
- In large bowl with mixer at medium speed beat all ingredients except pecans until well mixed, occasionally scraping bowl with rubber spatula.
- Stir in nuts.
- At this point you can divide the dough in half and stir the coconut into one half of dough.
- Drop mixture by rounded teaspoonfuls, half an inch apart, onto cookie sheets. Leave as rough little mounds.
- Bake 12 minutes.
- Place cookie sheets on wire racks to cool completely.
- If desired sprinkle with confectioners’ sugar
Cookie recipe adapted from Good Housekeeping Cookbook