I have been wrestling with this recipe for 2 days, and after 8 different versions, I am happy to report that I have found a way to include frankincense resin into a recipe and have it taste good!

Frankincense may be more familiar to you as an essential oil used in calming and meditative blends, but the dried tree resin from the Boswellia tree genus is also used medicinally in tinctures, teas and supplements for its anti inflammatory, antiseptic, pain relieving, and cholesterol lowering properties, amongst its many uses.

Its not usually prepared in food, and that’s probably because it has a strong pungent presence. Elements of pine, citrus, bitter, and an overall bold perfume taste mean it can overwhelm the personality of what you are intending to flavor.

My vision was to create a gluten free, vegan edible creation that would leave an impression and take you on a flavor journey to a far off destination, the sort that we can only travel to in our minds this holiday season.

I think this cookie does it!

Apart from the frankincense, and the other spices that create the magic carpet experience, another unusual ingredient that may be less familiar in the recipe is Kudzu. I use it to bind the gluten free flours and nuts, but its used medicinally for arthritic pain, anxiety, and neuropathy. I find myself using it in lots of recipes these days.

Let’s get started…

Frankincense Spice Cookie

Makes 12 Cookies. (Double the mixture for a bigger batch)
Please see * for substitutes

3/4 Cup of Gluten Free Oat Flour. (I grind the oats myself in a blender)
1 tablespoon brown rice flour
1 tablespoon kudzu powder*
Pinch of salt
2 1/2 tablespoons of vegan butter**
2 tablespoons coconut sugar
2 tablespoons ground macademia nuts***
1/4 teaspoon powdered frankincense (Boswellia Serrata)****
2 teaspoon ground flax seeds. (Its best to grind the seeds just before you need to use them to avoid oxidation. Flax seeds tend to go rancid quite soon after being ground).
1/2 teaspoon ground ginger
1/8 teaspoon fresh ground pepper
1/4 teaspoon of fresh ground nutmeg
1 teaspoon of orange flower water
1/2 teaspoon of vanilla extract

For alternatives marked with * see below
* arrowroot powder
* * grassfed butter
*** ground almonds
**** Check for contra indications against any medications you are taking. While the frankincense is what makes this cookie unique, it will still be delicious without it!

Method:

Blend all the ground powders, flours and nuts together. Add the flower water and vanilla extract and blend in the fat using a knife or your fingertips until it is dispersed throughout the flours, and the dough comes together.

Once the mixture forms a ball, refrigerate the dough for 20 minutes before  rolling it  out  to 3/8″ thick.

Cut the rolled out dough into rounds with a cookie cutter and bake the cookies in the oven at 300 degrees Fahrenheit for 15 minutes or until the dough is firm to the touch, but not burnt!

Once the cookies have thoroughly cooled, melt some 85% cocoa chocolate and paint a thick stripe of chocolate down the center. Once set, close your eyes and take a nibble!

Wherever you are this holiday season and whoever you are spending it with, I wish you well, and look forward to seeing you in person, (at some point in 2021).

Check out the upcoming classes here.