Grandmother’s Christmas Cookies
I have written about my grandmother on the blog before, because she inspries alot of my recipes. She was such a wonderful cook, she did it with ease. She left her hand written recipe books to my mom. I love flipping through them and seeing all her notes. She made biscuits, from scratch gravy, and sausage for my grandfather every morning. I have never eaten anything like it.
It is crazy to think that in her lifetime microwaves were invented…. cooking has just changed so much over the years. There is one thing I am sure of… at the holidays traditions in the kitchen are something I want to carry forward.
When I saw this recipe I knew I had to re-make them. The recipe was literally called “Grandmaw’s Christmas Cookies.“ It was my grandmother’s, grandmother’s recipe. So basically this recipe goes all the way back to my great-great grandmother. To think that they were having these cookies on Christmas generations ago, yall it kinda fills me up yall. How different their Christmas morning must have looked, BUT people having great conversation over food… that hasn’t changed.
This cookies are different yall, I hadn’t had anything like them. They are full of dried fruit and nuts. If you are looking for a cookie recipe that will stand out at a Christmas party this is the one for you, nothing like your typical sugar or chocolate chip.
They come out of the oven crispy on the outsside and totally soft on the inside. The fruit does most of the sweet-ing of these and the nuts add some crunch.
This recipe is so allergy friendly because it really doesn’t have that many ingredients. I basically sub what would be evaporated milk for cream of coconut. There is sugar in cream of coconut, but there is no other added sugar. That makes these cookies lower in sugar. Using gluten free flour makes thiese cookies gluten free.
This recipe is: vegan, gluten free, dairy free, egg free and refined sugar free.
Makes roughly 30 cookies
Vegan Christmas Cookies
4 cups chopped pecans (about 14 oz)
8 oz dried cherries
8 oz dried pineapple
1 1/2 cups gluten free all purpose flour
1 can cream of coconut
How to Make it:
Preheat oven to 350.
Chop up the fruits and ntus and put into a large mixing bowl.
Add flour to the bowl and mix well.
Then pour the cream of coconut over the top and mix well,.
Scoop tablesppon sized cookies on to a parchiment paper lined cookie sheet. Form slightly using your hands.
Bake for 10-12 minutes.