Pfeffernüsse Cookies

If you love a cookie that’s heavy on the spices, with a bit of crunch, these Pfeffernüsse cookies are for you. Pfeffernüsse in German means “pepper nut”, and it’s the pinch of black pepper in these cookies that gives them their name. If you’d prefer to leave out the black pepper, the other spices in these cookies offer a rich, full flavor all on their own.

Pfeffernüsse Cookies

Ingredients:

• 2 cups almond flour
• 1 cup gluten-free oat flour
• 1 cup coconut sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ginger
• 1/8 tsp freshly ground black pepper (optional)
• 1/4 tsp baking soda
• 1/4 cup maple syrup
• 3 tbsp melted refined coconut oil
• 3 tbsp applesauce
• 1 tsp alcohol-free vanilla extract

Coconut powdered sugar:

• 1 cup coconut sugar
• 1 tbsp arrowroot or tapioca starch

Directions:

In a large bowl, whisk together almond flour, oat flour, coconut sugar, spices, and baking soda.

In another bowl, combine the maple syrup, coconut oil, applesauce, and vanilla. Whisk until uniform, then pour into the bowl with dry ingredients. Stir until you get a uniform, smooth dough. Divide the dough into two parts, cover in plastic wrap or parchment paper and refrigerate for 2 hours.

Preheat oven to 350F/180C. Line two baking sheets with parchment paper.

Working one piece of dough at a time, scoop using a tablespoon measurer or break off pieces of dough to create balls about 3/4 inch in diameter. Place on prepared baking sheet. Work quickly while the dough is still chilled.

Bake for 12-14 minutes, until small cracks form on the top. Remove from oven and cool completely.

Combine all the ingredients for the coconut powdered sugar in a high-powered blender. Start at low speed and increase gradually to high speed. Continue at high speed for 2-3 minutes, until the sugar is completely powdered and light brown. Wait for 5 minutes before removing the lid to let the sugar particles settle.

When the cookies are cool, place them in a ziploc bag together with the powdered sugar and toss until evenly coated. Serve immediately or keep in an airtight container at room temperature for 1-2 days.

Makes about 40 cookies

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Categories: Desserts, Baking, Cookies, International, Holiday, Christmas

This item posted: 21-Dec-2021

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