I got a Pampered Chef cookie press at a yard sale years ago, and it's a fun gadget, but to make cookie press cookies work, you need JUST THE RIGHT TEXTURE.  It's so specific.  I have a recipe I like, but I wanted something a bit healthier and I had this idea that almond flour would make it super fantastic.  I worried about messing around with recipes to get it right, but after being in shock and awe by this recipe for sugar cookies using only almond flour and maple syrup, I knew I could make it work.  
I came up with this on my first try and love the results.  They remind me of the butter cookies that come in the blue tin at Christmastime, and would be great with some raw sugar sprinkled on top.  These would also be great with the addition of a flavor extract, but for me the Earth Balance butter and almond flour together marry just right.
Happy Holidays!

2 cups Almond Flour (I really love the Bob's Red Mill Almond Flour.  It's super fine and delicious!)
3 Tablespoons tapioca flour (again, I am a fan of Bob's Red Mill)
3 Tablespoons vegan butter (this would maybe work with coconut oil too, but I just love the buttery flavor of Earth Balance)
1/4 cup maple syrup (I know, it's so expensive, that's why I buy big jugs on Amazon and keep in the fridge to prevent spoiling)

Preheat oven to 350 F.  Mix it all up (a stand mixer really helps with this) and then put in the cookie press.   I have the Pampered Chef one, but there are lots of styles out there like this super affordable one by Wilton.  Make sure to use an ungreased cookie sheet (I'm usually the biggest fan of parchment paper ever, but not for these).  Bake 9-11 minutes until just barely golden around the edges and then let cool and they will harden a bit.  Crisp, sweet, and buttery-good!

Were you at Bayou VegFest?  Did you come have some hot chocolate and marshmallow fluff with me?  I wanted to put up a quick post with the details of what I made.

For the hot chocolate:

I put Silk brand dark chocolate almond milk in my Instant Pot on Sauté until it warmed up.  This is no secret recipe, just a reminder that vegan hot chocolate is easy as can be- and nothing to be intimidated by!  

For the marshmallow fluff:

• the liquid drained from one can of kidney beans, also called *Aquafaba (most beans work for this- I've done it with black beans, white navy beans, chickpeas, and kidney beans)
• a pinch of cream of tartar
• about 1.5- 2 cups powdered sugar (to taste)

Using my KitchenAid mixer (which shook my whole table), I whipped the aquafaba and cream of tartar on high until the liquid became of foamy and creamy.  Then I added a little powdered sugar at a time until the mixture became shiny and fluffy like marshmallow fluff, mixing on high speed.  

That's it!

*You can also make your own beans from dry and use the liquid for your aquafaba.  I like to make beans in my instant pot (there's a bean setting) and then I reduce the aquafaba a bit after draining out the beans to get an even thicker and more fluffy liquid.

When I got home, I made a bean and veggie soup with the beans in my Instant Pot in just a few minutes.  It was SUCH a great day and it was so nice to meet so many of you.

For a savory use for Aquafaba, you can make your own vegan mayonnaise!
If you are on Facebook, check out the group, Aquafaba (Vegan Meringue- Hits and Misses) for lots of tips, recipes, and troubleshooting using this fun bean liquid!

If you visited my table and wanted to purchase one of my books, here are links to all of them:

I grew up in a small foothill town near an area called Apple Hill.  Apple pie might just run through my blood, and now that the weather has turned crisper, I can't stop making apple pie.

Really, though, the reason I can't stop is because I've finally just gone SUPER simple and discovered the most perfect apple pie (to my tastes).  

5 Ingredients

2 store-bought pie crusts (I love cooking and baking, but pie crust isn't my bliss and I love the taste and texture of store-bought.  When it's available, I like Wholly Wholesome, but since it's not sold near me I've just been using the generic from my local grocery store and loving it).

5-7 small gala apples (I go for all sweet, no tarts.  My grandma would say you need tart apples and lots of sugar for pie, but I'm a fan of sweet apples and less added sugar).

1/4 - 1/3 cup brown sugar 

1- 2 tsp cinnamon

1/4 cup flour

1 Tbsp vegan butter (I like Earth Balance)

Preheat oven to 450 and pull out pie crusts from freezer so they can thaw.  I use the Johnny Apple Peeler that peels and slices the apples in a minute.  It's not just some new-age gadget, this is a classic and for good reason.  You could also peel by hand and then use a spiralizer, like this one, and use the slice blade.  If you don't have this, you'll want to slice your apples nice and thin.  This helps the seasonings spread all throughout your pie.  Since this gadget peels and slices, I simply cut the slices in half for crescent moons.  
Toss the sliced apples with the sugar, flour, and cinnamon with your hands, covering each slice (see, I'm not all gadgets).  I gave some variation because I start with the smaller amounts of cinnamon and sugar, and taste them.  If you think it needs a bit more, add more.  Each apple is unique, so you'll get a feel for what it needs after tossing together.  
Fill the shell with the apples, and then chop the vegan butter into 6-8 tiny pieces, and place around the top of the pile of apples.  Turn over the second pie crust onto the first and press the edges down to seal.  
Cut your cute design in the top to vent the pie using a knife or fork.  
Bake for 10 minutes, then turn oven down to 330 degrees and bake for 30-40 more minutes until everything is golden and perfect.  Nice thinly sliced apples ensure that your pie will be baked all the way through evenly.  
Let cool, then eat up!

I hope this simple pie recipe makes your baking a bit easier!