Recipe for Gluten-Free German Pfeffernusse Cookies

As I mentioned previously (maybe in another blog lol), I recall making delightful pfeffernusse cookies with my late mother-in-law. I was young and pregnant. She was compassionate. Together we covered the entire top of her kitchen table with cookies in various stages of glazed-ness.

Then, as I remember, they disappeared for a while so they could mellow out. Initially they are very hard, could crack your dental ware... I am not in the mood for another expensive trip to get my porcelain crowns replaced.

Here is my version of Pfeffernusse--vegan and Gluten-free-- it involves raw cacao powder so in truth they taste a little like a cross between the pfeffernusse and a scone (or in my humble opinion). The spicy, peppery-ness fills the air with love when they bake. You might want to listen to this music as you mix and bake them.

1/3 C. Molasses
1/2 C. Honey
3 T. Virgin Coconut Oil
2 "Flax Eggs" (Mix 2 T. Flax Meal in 6-8 T. Hot Water and let sit)
2 T. freshly grated lemon peel
1 1/2 C. Bob's Red Mill Gluten-Free Biscuit Baking Mix**
1 C. Almond Flour
1/2 C. Cocoa or Raw Cacao Powder
3/4 tsp. ground Cinnamon
3/4 tsp. ground Cloves
3/4 tsp. ground Cardamom
3/4 tsp. freshly ground Pepper
1/2 tsp. gluten-free Baking Powder
1/2 tsp. salt
1 cup gluten-free powdered sugar to dust cookies after baking (optional)
Jam or Jelly of choice for thumbprints ( I used homemade Blackberry)

1. You can add all the wet ingredients (including lemon peel and flax egg) to a mix bowl and mix up, and then add dry ingredients (except for dusting sugar), or you can do what I do in a rather non-traditional way and just dump everything into your food processor and process until creamy smooth.

2. Then put a sheet of plastic wrap tightly over the canister or bowl and refrigerate the batter for 8 or more hours (I did it overnight).

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