Back in the day, my friend used to host a cookie exchange party every year. Everyone would bring about 40-50 cookies and the recipe printed out on an index card. Each person would get to take 2 of each type of cookie as well as the recipe for each cookie. It was an awesome party and it’s something I miss doing each year. I am ecstatic to tell you all, however, that through December 24th, I will be hosting a virtual, vegan version of this cookie swap party, with tons of guest posts from some of my favorite bloggers. Keep checking back to see who brings what type of cookie!
Its that time of the year again! Cookies, carols, lights and cheer everywhere and hubbs off from work keeping me super busy:). And Kristy taking the world by storm with this amazing cookie party! Thank you for having me over Kristy:)
Christmas used to be a smaller affair in India while growing up. The main celebrations were Diwali and other festivals during October/November. We had friends and neighbors who celebrated Christmas and always shared their goodies. After a load of sugar indian sweets, December used to be about cookies, fruit cakes, short breads, Jam thumbprints and Macaroons. I didnt know of any other fancy holiday cookies till I started baking my own and looking around at the fun sugar high:) Can you imagine not knowing about gingerbread folk for about 20 years!
Scooped and ready to bake.
Coconut macaroons scream festive already. These macaroons have some dried cranberries and pistachios, my favorite combination, to take them to a whole new level. Easy, delicious and perfect right out of the oven.
More Cookies from my blog.
Happy holidays to all!
- 2 Tablespoons agave syrup
- 2 Tablespoons orange marmalade (or orange zest and 2 Tablespoons agave/maple)
- 2 Tablespoons ground raw sugar (or sweetener of choice)
- 2 Tablespoons coconut milk
- 1/8 teaspoon sea salt
- 1/8 teaspoon ginger powder(optional)
- 1 cup dried coconut flakes
- 1/4 cup brown rice flour
- 3/4 teaspoon baking powder(optional)
- 1/4 cup each or more of cranberries and chopped pistachios
- In a bowl, mix all the wet ingredients.
- Add in the dry and mix well.
- Chill dough for 15 minutes.
- Using a scoop or Tablespoon measure, scoop out the mixture and place on parchment.
- Dip the scoop in water before every scoop for less mess.
- Bake for 14-16 minutes depending on the size of the scoop until slightly golden.
- They burn very easily, so keep an eye after 14 minutes.
- Cool for 5 minutes, devour.
allergy information: gluten, soy, corn, yeast, dairy, egg free
Thanks for stopping by and be sure to come back tomorrow to see who our next special guest is and what they bring to the party! Thank you so much, Richa, for sharing another one of your amazing creations!