I knew I wanted to make egg nog cookies. I started assembling the ingredients, pulling out the cans and bags I needed, reached in the fridge for the eggs, and nada. We didn’t have any. This is an e x t r e m e l y rare occurrence in the Keatley household. Alas, I decided to carry on with the plan and see what I could concoct sans nature’s perfect food.

Yield: ~16 cookies

Cookie Ingredients

• 2 c almond flour
• 1/3 c coconut oil, melted
• 1/4 c sugar
• 1/2 c canned, full fat coconut milk
• 1 t baking powder
• 1 t cinnamon
• 1 t grated nutmeg

Icing Ingredients

• 1/2 c canned, full fat coconut milk
• 1/4 c palm shortening, melted
• 2-3 T powdered or liquid sweetener of choice
• 1/2 t grated nutmeg
• 1 T brandy (optional)

Method

For the cookies

Preheat your oven to 350ºF.

Mix together all the cookie ingredients. Use a cookie scoop to dole out the mixture onto a silpat (or silicone or parchment paper) lined baking sheet. These cookies won’t spread, so don’t be afraid to plop them close together. Place in the oven and bake until golden brown, about 20-25 minutes.

For the icing

In a bowl or 2 cup measuring cup (something with a spout would be ideal so you can just whisk, chill and pour the icing), whisk all the ingredients together and place in the fridge until it’s had enough time to chill and thicken. Once chilled, pour has much icing as you’d like over the top of the cookies.