Vegan Glutenfree, Sugarfree Christmas Cookies
/I really wanted to bake with Faye this year for the fun and also start the tradition of Christmas baking with a rolling pin and cookie cutters.
I know so many great, healthy recipes but they don’t have the right consistency for cookie cutting.
It took a little trial and error and searching the internet until I found a realtively healthy-ish version that worked. I used Banana Flour and Date Syrup and also added some spice :)
Here it is:
(inspired by this recipe at Unconventional Baker)
INGREDIENTS
½ cup coconut oil, softened
½ cup date syrup
½ tsp pure vanilla extract
½ a vanilla bean pod scraped out
a dash of salt
1/2 teaspoon of Cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
2¼ cups gluten-free flour blend you can buy a ready made blend or make your own.
I used: 1 cup Organic Rice Flour, 1 Cup Banana Flour, 1/4 cup corn flour
Instructions
Preheat oven to 180 degrees.
Line 2 cookie sheets with parchment paper.
Prepare a rolling area with two additional sheets of parchment paper
cookie cutter(s) .
Place coconut oil in a large mixing bowl and whip it with a mixer until it’s creamy.
Add sweetener, vanilla extract and bean, and salt and mix once again to combine. Add in flour and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: the consistency of the dough should not be sticky but should press together when pinched — be sure to knead it really well first for some time — if it’s a little sticky, add a little more flour (try 1-2 tbsp); if it’s a little dry add a little more sweetener (try 1 tbsp)
Shape the dough into 2 balls and then flatten each into a disk.Roll out one of the dough balls between two sheets of parchment paper to ¼” thickness {or thinner or thicker depending on how you want your cookies to turn out}. Use a cookie cutter to cut out the cookies. Carefully transfer to a prepared cookie sheets, spacing them ½” apart {they won’t spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Repeat the process with the second dough ball.
Bake in a pre-heated oven for approximately 11-13 minutes, until the edges just begin to become golden. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don’t overbake}.
Allow the cookies to cool for 10 minutes and enjoy!



I have been tossing up if I wanted to share Faye's birth story with the world or to keep it private.
It's her story too, after all...
But then I remembered how much I had been empowered & inspired by all the positive birth stories that other women had shared. Sharing these stories feels very important to me, especially since there are always so many horror stories being told about birth.
One word upfront: I wrote this story down when it was all very fresh. Lying in bed, typing it with one hand on my phone. It has not been edited nor been creatively written. It just the words as they came to me at the time. Real and raw...