Anise Cookies

Keep Christmas traditions going or start new ones with these Grain Free Anise cookies. Free of refined sugars, gluten or dairy.

It is just over two weeks until Christmas and smack dab in the middle of one of my favorite times of year. Chicago is all lit up, it is mitten weather, so what is it I'm all "bah humbug" about? Where the heck is my snow?! You may call me crazy, but all I want to do is look out my window at work and see downtown covered in a beautiful white layer.

While my friends and family back in Michigan have been buried a couple of times this season, here in Chicago we've been "lucky" and have only seen a few flurries. With or without the snow, I am determined to enjoy all my favorite holiday past times.  This includes baking cookies!

While I enjoy some paleo goodies, I am usually pretty hesitant to take my favorite treat recipes and adapt them. This is especially true when they are near and dear to my heart like this one. A long standing tradition in my family is enjoying Anise cookies at Christmas. I can remember days where we spent hours at my grandparents' house baking and decorating cookies. After two years of admiring these cookies from afar, I decided to give it a go. Worst case, they stink, I never make them again and I hold on to the memory of what once was, right?

It took a few tries, some wasted cookies (not really, I ate them anyway) and several hours to find the best combination of ingredients. My efforts were well worth it. I am happy to report that this Christmas, I will be treating myself to a batch or two of my anise cookies. I hope you will indulge on them as well! 

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Grain Free Anise Cookies
Keep Christmas traditions going or start new ones with these Grain Free Anise cookies. Free of refined sugars, gluten and dairy.
  • 1/2 cup raw honey
  • 1/2 cup coconut oil, melted
  • 1/4 cup almond or coconut milk
  • 1/2 tsp vanilla
  • 2 eggs, whisked
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour + extra to roll
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1-2 tbs anise seed
  • dash of nutmeg
  • dash of salt
1. Preheat your oven to 350 degrees.2. In a small bowl, mix together the coconut flour, almond flour, arrowroot & salt.3. Using a large bowl & hand (or stand) mixer, combine the eggs, coconut oil, and honey. Then, stir in the anise, nutmeg and vanilla.4. Again using the mixer, gradually add in the flour combination.5. Add in your baking powder, baking soda & almond milk, then mix until your dough forms6. Let the dough rest in the fridge for 15 minutes to firm up.7. Lay out parchment paper & generously dust tapioca on the base of it so your dough won't stick. *This is VERY important.8. Take 1/4 to 1/2 your dough (depending on the size of your surface) and roll it into a ball. Keep remaining batter chilling in the fridge. *If dough is too runny/sticky, mix in another 1 tbs tapioca & place back in fridge for an additional 5 minutes9. Place the ball on your parchment paper. Using another sheet on top, roll out the dough to 1/4" thickness.10. Cut out your cook shapes. (Or roll out small balls & flatten) Transfer onto parchment paper on a baking sheet. *Note: you can use a wide spatula to transfer these if it is a fragile shape.11. Bake your cookies for 8-10 minutes, checking frequently. Remove when the edges are beginning to brown & transfer to a cooling rack. Leave until completely cool.12. Once they are completely cooled, store them in an airtight container. These cookies are best enjoyed a little crunchy. They will gradually soften after a few days (if they last that long). You can crisp them up by baking at a low oven temp for 5-10 minutes. Be careful not to burn!
Prep time: Cook time: Total time: Yield: 2 dozen

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