There are parts of our garden with 4+ feet of snow piled up. We have a narrow-walled path to walk down in front of the house. Everywhere you look just screams WINTER. This is a nuts week we're having in Boston. Blizzard after blizzard with a little Patriots Superbowl win thrown in the middle (don't worry Eagles, I'll always be yours).
Finn and I have been feeling some serious cabin fever lately. Most of January was spent with one or both of us battling some sort of illness. And now that we're finally healthy (thank you Renewal Detox!), we want to get OUTSIDE and play. There's only so many times we can play with his toys and read his books at home.
One upside to being snowed in (and keeping our power on, thank goodness) is extra time for baking and cooking. We've made carrot cake, blueberry oat bars, meatballs, soup soup soup, and now these guys.
It's winter and you've probably taken full advantage of the amazing citrus of the season. If you're like us, you probably have a ton of clementines in your fruit bowl. It's not hard to finish them all (especially with fruit-loving Finn around). But inevitably, one or two will go the way of the trash can because they went moldy or overripe. So before that happened this time, I grabbed 3 and made these delicious cookies.
If you don't have clementines, don't worry. Any citrus fruit will work - seriously, ANY. One giant orange. A lemon. A lime. Blood orange. Grapefruit even? Give it a try.
- Zest of 2 clementines (or any other citrus fruit)
- Juice of 3 clementines (or any other citrus fruit)
- 1 cup brown rice flour
- 1/2 cup almond meal
- 3/4 tsp baking powder
- 1/8 tsp sea salt
- 1/4 cup extra virgin olive oil
- 1/2 cup coconut sugar
- 1/2 tsp vanilla powder
- Preheat the oven to 350F and line a cookie sheet with parchment paper.
- Combine all ingredients in a large bowl, stirring well to incorporate.
- Scoop out the dough in golf ball size pieces and flatten with the palm of your hand. Don't worry about leaving tons of space between cookies on the baking sheet. They expand but not too much.
- Bake for 16-18 minutes. Leave to cool for 5-10 minutes.