The Costco Connection - December 2015

½ cup dairy-free margarine

5 tablespoons coconut oil

1 teaspoon coconut extract ½ cup powdered sugar ½ cup cornstarch

1½ cups flour ½ cup shredded coconut

RASPBERRY FILLING

½ cup shredded coconut ½ cup raspberry jam

DRIZZLE

1 tablespoon coconut oil ¾ to 1 cup powdered sugar

2 teaspoons vanilla-flavored plant-based milk

Combine coconut oil and ¼ cup chocolate chips in a microwave-safe bowl; stir to combine. Microwave 30 seconds. Add flax meal, water, cocoa powder, coconut sugar, almond flour, baking soda and salt; stir well. Refrigerate 30 minutes.

Heat oven to 350 F. Line a cookie sheet with parchment paper.

Form the dough into about 24 balls and drop cookie dough balls 1 inch apart on prepared cookie sheet. Gently flatten.

Bake for 9 to 10 minutes. Cool the cookies on the pan.

Melt the remaining ½ cup chocolate chips in a microwave-safe bowl. Dip the edges of the cookies in melted chocolate, then chopped pecans. Makes approximately 2 dozen.

Sugar-free
Pecan-Crusted
Snickerdoodles

1 cup margarine, softened Sugar-free sweetener equal to 1 cup of sugar ½ cup sugar-free applesauce

2 teaspoons vanilla

1 cup all-purpose flour

2 cups almond flour

1 tablespoon cornstarch

2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt

2 teaspoons cinnamon

TOPPING

½ cup toasted pecans, finely chopped
Sugar-free sweetener to equal 1 tablespoon
of sugar

1 teaspoon cinnamon

Heat oven to 350 F. Line cookie sheet with parchment paper.

Place margarine and sweetener in a bowl; mix on medium speed until fluffy. Add the applesauce and vanilla; mix well.

In a separate bowl, combine flour, almond flour, cornstarch, baking powder, baking soda, salt and cinnamon; stir well. Pour the dry mix into the wet mix; stir well. Form the dough into 36 balls.

Prepare the topping: Stir pecans, sweetener and cinnamon in a bowl.

Roll the cookie dough balls in the topping. Place on prepared baking sheet, 1 inch apart. Bake

10 minutes, until golden. Cool on wire rack.

Makes approximately 3 dozen.

Recipes and photographs courtesy of Marly McMillen

Heat oven to 350 F. Line a cookie sheet with parchment paper. Combine margarine, coconut oil, coconut extract and powdered sugar in a bowl; stir well. Add cornstarch and flour; stir well.

Refrigerate dough 15 minutes.

Roll cookie dough into balls and roll in coconut.

Place on prepared sheet, 1 inch apart.

Prepare the filling: Stir the filling ingredients together in a bowl.

Create an indentation in each cookie dough ball. Spoon filling into the indentations. Bake 10 minutes, until golden.

Prepare the drizzle: Place coconut oil and powdered sugar in a bowl; stir well. Stir in milk until creamy. Drizzle over cookies. Makes approximately 2 dozen.