"I sure do love your christmas cookies sugar, I sure do love those christmas cookies babe." Sound familiar? Classic christmas songs get me in the mood when I'm baking for the holidays. The only thing is, the sugar and gluten. I desperately this year wanted to find or create some christmas treats that were satisfying without all the sugar and gluten. To my surprise I found some great christmas cookie recipes that turned out great and one that I created my self, the beloved 'Christmas Wreaths' classic treat. Here are some of the recipes I used and the one I created. I hope you enjoy them and feel encouraged to win the battle of finding things that are paleo and sugar free!
LOW CARB PEANUT BUTTER BLOSSOMS
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20
Calories 132 kcal
Author Brenda Bennett | Sugar-Free Mom -www.sugarfreemom.com
Ingredients
4 tbsp Horizon Salted Butter
1 cup unsweetened natural peanut butter
1 tsp vanilla extract
1 tsp vanilla liquid stevia- I used Bocha Sweet
1/2 cup Swerve confectioners sweetener
1 Horizon Egg beaten
Chocolate center - (I used 88% cocoa chocolate squares)
-If you using chocolate bars, cut into the squares for placing one on each cookie after they are cooked.
4 ounces sugar-free chocolate chips I used Lily's Sweets
2 tbsp Horizon salted butter
Preheat oven to 350 degrees.
In a microwavable bowl or in a small bowl set over simmering water, melt the butter and peanut butter together. Stir until smooth.
Stir in the vanilla extract, stevia, and Swerve until smooth.
Mix in the egg and stir until smooth.
Use a tablespoon to measure out 20 cookies and place them onto a parchment lined baking sheet.
Use a rounded 1/4 tsp and push the bottom of the teaspoon in the center of each cookie.
Bake for 10 minutes.
Remove from oven and use the teaspoon again to the center of each cookie.
Allow to cool completely.
Once cooled, melt chocolate chips and butter together, stir until smooth. Mine took 1 minute in microwave.
Spoon chocolate into the center of each cookie. Allow to set or refrigerate for 30 minutes.
Sugar Free Gingerbread Men
Sugar free gingerbread men are the perfect treat to take to festive parties or why not make them all year round for a crunchy cookie?
Ingredients
Sugar free gingerbread men
110 g butter softened
4 tbsp granulated sweetener of choice or more, to your taste- I used Bocha Sweet
1 egg
200 g almond meal/flour
4 tbsp coconut flour
2 tsp ground ginger-i used 2 drops ginger essential oil
1/2 tsp ground cloves
Sugar free icing/frosting
4 tbsp butter
4 tbsp cream cheese (regular not spreadable)
powdered sweetener to taste
1 tsp vanilla
Sugar free gingerbread men
Mix the butter and sweetener together until light and fluffy.
Add the egg and mix.
Add all the other dry ingredients and mix until well combined.
Adjust the dough with extra almond flour or water until the dough is the right consistency to be rolled out.
Roll between two sheets of baking parchment, cut out various shapes using cookie cutters and place on a lined baking tray.
Bake at 180C/350F for 10-12 minutes or until cooked (cooking times will vary considerably for this recipe and how crispy you like your gingerbread men). Once cooked, you may want to turn them upside down and bake for a further minute to ensure they are crisp.
Sugar free icing/frosting
Microwave for 10-15 seconds or heat on the stove gently to soften (not melt) the butter and cream cheese together. Mix.
Add the vanilla and add sweetener to taste. Mix.
Allow to cool slightly and thicken enough to be able to be piped onto the gingerbread men.
If the icing/frosting is too thick, add a few drops of water, if too thin, allow to cool in the fridge to allow the butter and cream cheese to solidify slightly.
Rice Mallow Treats (no food coloring)- Copycat Of Christmas Wreaths
Ingredients:
1/2 cup organic butter
1 container rice mallow creme
1 teaspoon organic vanilla extract
4-5 cups gluten free organic corn flakes plain or fruit juice sweetened
Directions:
1. Melt butter in large sauce pan over low heat or place in microwave safe bowl and melt.
2. Mix in container of rice mallow and vanilla extract and stir together.
3. Add the corn flakes and evenly combine.
4. place parchment paper on two baking sheets and lightly spray with cooking spray.
5. Use spoons to drop the batter into what size you want. They will fall apart at first.
6. Place into fridge right away to cool down for 10 min. Then place into freezer to keep. Enjoy!
