Happy Thanksgiving! The big day is here and I am excited. I hope you have enjoyed the recipes I made for you this week and just maybe one of them will join your table!
This post is coming to you this morning for two reasons:
- Last minute planners
Let’s talk about that first reason. I know that many of you don’t necessarily host Thanksgiving, but maybe you’ve been asked to bring a side dish. I understand that this time of year can get busy, especially during a shortened work week. Maybe you haven’t thought about what to bring and are now frantically searching the internet for a quick dish you can throw together at the last second.
I got you covered my friends. All these recipes can be made before the big meal and don’t require much effort. Easy Peasy is the name of the game the morning of Thanksgiving.
I also have a surprise cookie recipe for you! Cookies are great but surprise cookies are even better. I had some leftover ingredients from other recipes and I decided to see how they would do as a desert.
Pretty well it turns out.
I bet you can turn these into muffins as well, but I like them best as cookies. They aren’t overly sweet and you could probably get away with these for breakfast. If there was one day made for cookies as breakfast, Thanksgiving would be that day! Before we get to the cookies, here are your last minute Thanksgiving recipes:
Swiss Chard & Cherry Salad w/ Avocado Dressing (swap cranberries for the cherries!)
Squash Apple Butter (great spread for dinner rolls!)
Anything Fruit Crisp (use apples, persimmons, cranberries, or any fruit you want!)
Cranberry Coffee Cake (one of my favorites for Thanksgiving breakfast/brunch)
Now, time for cookies!
CranApple Ginger Cookies
- 1/2 cup of the cranapple mix from yesterday’s cider
- 1-inch knob of fresh ginger, peeled and chopped
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 2 tbsp coconut flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- zest from one orange
- 2 tbsp coconut sugar
- 2 tbsp molasses
- 1/3 cup coconut oil, melted
- 1/2 cup pecans, chopped
- If you don’t have leftover cranapple mix, make that now. After blending, add the fresh ginger and blend until smooth. If you do have leftover cranapple mix, add the ginger and blend until smooth.
- Mix all the dry ingredients in a large bowl except for the pecans and orange zest. Set aside. Combine all the wet ingredients in a smaller bowl. Add the wet to the dry and stir to combine. Stir in the pecans and orange zest. Place the bowl in the fridge for 20 minutes.
- While the dough is chilling, preheat the oven to 350. Line a large baking sheet with a Silpat or parchment paper. Pull the dough out after 20 minutes. Measure out about a tablespoon of dough and drop onto the sheet. Lightly flatten it with the back of a spoon or your palm. Continue with the rest of the dough.
- Bake for 10 minutes and then check. If it still feels really soft in the middle, bake another 2 to 3 minutes. Once the edges are golden, remove from the oven. Let them cool on the baking sheet for five minutes and then move to a cooling rack.
- Store in an airtight container for up to three days. Move to the fridge if storing longer than that.