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Monthly Archives: December 2019

Andes Candies Cookies

Hi everyone! I hope you all enjoyed a joyous Christmas this past week! If you’re like me and LOVE Christmas and never want it to end, here’s a classic Christmas cookie recipe to keep the festivities going: Andes Candies Cookies!

These soft little cookies are rich and chocolaty with a lovely mint twist on top. As an added bonus, (assuming the batch doesn’t disappear instantly 😉 ) they can even be used for a crust in my Egg-Free Chocolate Peppermint Cheesecake! Since I planned to make said cheesecake for the Utke family Christmas last Sunday, I got together with my sister, Lauren (from Lauren and the Foreign), the week prior for a little baking extravaganza.

To make Andes Candies Cookies egg-free, I use cream cheese as a substitute. It’s not the most universal egg replacement, but it sure seems to work well in cookies by binding the dough and making it nice and rich. I also used Enjoy Life Semi-Sweet Chocolate Chips which are free from the most common allergens.

After melting the butter, sugar, and water on the stove, I stirred in the chocolate until it melted. I allowed it to cool for a few minutes before mixing in the cream cheese, baking soda, salt, and flour. Then I covered the dough and allowed it to chill for 30 minutes in the fridge.

The chilling can reduce spread when baking and can help for rolling the dough into balls. Personally, I prefer making little cookies, so I made my dough balls no bigger than a ping-pong ball. Also, if you want to have thinner cookies than the ones pictured below, you could press down the dough before baking.

Right after the cookies come out of the oven, top each one with half of an Andes mint. As it starts to melt, take a small offset spatula or the back of a spoon and swirl the chocolate around. If you make larger cookies, you’ll likely want to use a full mint per cookie. After about 10 minutes, the cookies can be transferred to a cooling rack as the chocolate hardens. Enjoy!

If you love Andes Candies Cookies, give these other recipes a try:

Andes Candies Cookies

These soft little Christmas cookies are rich and chocolaty with a lovely mint twist on top! Perfect for all your holiday celebrations!
Prep Time30 mins
Cook Time10 mins
Chilling Time1 hr
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, Christmas, cookie, mint
Author: Rachel Alexandra

Ingredients

  • ¾ cup butter
  • 1 ½ cups brown sugar
  • 2 Tbsp water
  • 2 cups Enjoy Life Semi-Sweet Chocolate Chips
  • 4 oz cream cheese room temperature
  • 1 ¼ tsp baking soda
  • ½ tsp salt
  • 2 ½° cups all purpose flour
  • Andes mints halved

Instructions

  • In a medium saucepan, melt the butter, brown sugar, and water.
  • Remove from heat and stir in chocolate chips until melted and smooth. Chill for 10 minutes.
  • Using a hand or stand mixer, beat the cream cheese until smooth. Add the chocolate mixture and keep beating until just combined. Don't over mix.
  • Slowly add the baking soda, salt and flour. When all the ingredients come together, let the dough chill for about 30 minutes.
  • Preheat the oven to 350°. Roll the dough into balls, about 2 inches in diameter and place on a parchment-lined baking sheet.
  • Bake cookies for 10 minutes. Immediately top each cookie with one half of an Andes mint. As each one melts, swirl it around with the back of a spoon or a small offset spatula. Allow cookies to cool somewhat before transferring to a cooling rack.
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Refined-Sugar Free Date Bars

During Christmastime, it seems like the flow of cookies, bars, cakes, and pies is endless. It can be really hard to stick to a clean-eating regimen with all this temptation around, so while I’m busy in the kitchen whipping up desserts right and left, I like to alter recipes any way I can to make them a tad bit healthier. In this case, as the name suggests, Refined-Sugar Free Date Bars are totally free from refined sugar! What do I use instead? Organic Joolie’s Medjool Dates for the filling and sucanat for the top and bottom. Does that mean you should eat the entire pan in one sitting? Well, I wouldn’t recommend it, but you can certainly feel better about enjoying them in moderation! 🙂

Refined-Sugar Free Date Bars are super simple! They just have two parts: the crumble for the top and bottom and the date paste in between. The crumble is pretty basic, consisting of oats, flour, sucanat, baking soda, salt, cinnamon (or any of your favorite baking spices), and butter. All you have to do is grind the oats in a food processor, whisk with the other dry ingredients, and and bind it together with cold butter.

The filling is even simpler: dates and water. After boiling the dates, they can be pulsed in a food processor until a nice paste forms. There’s no need to add any anything else since they’re naturally sweet and bursting with flavor.

If you’re looking for a unique treat to bring to your next Christmas gathering or are trying to keep desserts on the healthier side, then these bars are the perfect solution! Check out the links below for similar recipes you might enjoy!

More from Roots and Rosemary

Medjool Date Bars

Course: Dessert
Servings: 12 bars
Author: Rachel Alexandra

Ingredients

  • 3 cups Joolie's dates pitted
  • 1 cup water
  • 2 cups old-fashioned oats
  • 1 cup all purpose flour
  • ¾ cup sucanat
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • 1 cup butter chilled

Instructions

  • In a medium saucepan, add the dates and water. Bring to a boil, before reducing heat and simmering for about five minutes.
  • Remove from heat and set aside. Preheat oven to 350°F and line a 9×13 pan with parchment paper.
  • Add the oats to a food processor and pulse until coarsely ground. In a large bowl, whisk the oats, flour, sucanat, baking soda, salt, and cinnamon.
  • Cut the butter butter into small pieces and use a pastry blender to incorporate it into the dry ingredients. If your food processor is big enough, you can also mix it in there.
  • Put ⅔ of the mixture into the baking dish and press it down until it evenly covers the bottom.
  • Place the dates in the food processor and pulse until you achieve a smooth, thick paste. Spread it over layer of dough in the baking dish and smooth it out using an offset spatula.
  • Crumble the rest of the dough on top. Bake for 30 minutes and let cool before slicing. Store in the refrigerator