I succeeded with the Apple Cider Vinegar Cookies. That was no problem.
The Cinnamon Date Sesame Catsup Cookies were truly amazing.
The Cranberry Pecan Poppyseed Cookies turned into “abominably delicious” treats and blew a few people’s minds. 🤯

I wanted and envisioned something unique once again.
Another “salad dressing” treat – Gluten Free Dairy Free Carrot Fig Hazelnut Ranch Cookies.

Yep, another success in the books.

And, I experiment with a few different “shapes” for the cookies.

Simply plop on the pan for the rustic biscuit look.
Form into balls with your hands for a more lumpy bumpy golf-ball look.
Or, after forming into balls, flatten with the back of a glass and bake. I think those look the best. They all taste the same!

Gluten Free Dairy Free Carrot Fig Hazelnut Ranch Cookies

1 cup dairy free, vegan butter, room temperature
3/4 cup vegan Ranch dressing
1 cup white sugar
1 cup brown sugar
3 large eggs
1 tsp. baking powder
1 tsp. baking soda
2 1/2 cups Pamela’s Gluten Free Artisan Flour
1 cup chopped hazelnuts
1 cup Mission figs, roughly chopped

Cream together the butter, dressing, sugars, and eggs.
Add the baking soda and baking powder.
Then, gradually stir in the flour until well combined.
Fold in the nuts and figs.

Refrigerate the dough while preheating the oven to 355 degrees.

Place the dough on parchment lined cookie sheets however you desire (rustic or not).

Bake for about 25 minutes, until crispy and still fluffy.

Cool for about 15 minutes before devouring.

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