Pear Ginger Cookie Cure
Posted October 21, 2020 at 10:00 pm

Okay, so, after salivating over this cookie idea for eight years... I have developed it in a format that myself (gluten-free) and all of my friends (buncha vegans) can eat and I make it ALL. THE TIME. because it's delicious. Here it is:

Pear Ginger Cookies with Golden Raisins
(vegan and gluten-free)

1. Sift together in a bowl:

  • 1/2 cup gluten-free flour (just the regular all-purpose, 1:1 stuff)
  • 1/2 cup almond flour
  • 3/4 cup coconut sugar (1/2 cup if you want it less sweet) 
  • 1 tBsp arrowroot starch
  • 1/2 tsp salt
  • 3 tsp cinnamon
  • pinch of cayenne powder 
  • pinch o' nutmeg

2. Purée in a blender:

  • 1/2 cup pear meat (meat? meat.)
  • 2 tBsp liquid (warmed) coconut oil
  • 1 tsp lemon juice (I like to do a little less, and add 1/2 tsp lemon zest, love that zest man)
  • 2 tsp chopped ginger
  • up to 3 tBsp warm water (just add drip by drip it if the purée is starting to resemble paste instead of, say, applesauce)

3. Mix the purée and the flour mix together like best buds hugging real tight.

4. Fold in a BUNCH of golden raisins. I like to chop them up into at least halves, if not smaller! Put in as many as you'd like. To clarify you can not have too many raisins can you tell I'm almost forty now.

5. Line baking pan with parchment paper and dot the dough in little 1/2 tBsp balls (or smaller) (smaller just means MORE COOKIES). TAMP THEM DOWN so they resemble COOKIES, not BALLS! It's gluten-free, this shit isn't gonna rise or spread out or whatever "real" cookies do. It's just gonna bake in whatever shape you plop them in.

This dough is gonna be hella sticky! You can dab your fingers in the gluten-free flour to keep the dough from sticking to your fingers, or just add coconut flakes to the tops and tamp them down afterwards (the flakes will keep your fingers from sticking to the dough) (they will also taste like coconut flakes).

Bake at 350 for 18 minutes. Eat with no remorse.

This recipe would be IMPOSSIBLE without the amazing cookbook my friend Heather Crosby created, Pantry to Plate, which is all gluten-free & vegan recipe templates. YEAH, TEMPLATES! It's basically like "you need these four ingredients, and then here's a list of the amounts that you need of WHATEVER ELSE YOU HAVE AROUND to complete the recipe, have at it."

I never baked until I got her book, it's brilliant. (Also she did all the photography and graphic design AND little cute drawings?? I'm so fuckin proud of her.)

Alright enough friend-boasting. Here's the old post!


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