It's that time of year again. Cool weather, snow covered woods, hot cocoa, warm fires, and Christmas decorations. Of course I didn't forget- Christmas cookie making! In this post I'll be sharing some of my Christmas cookie recipes! Enjoy.
Gluten Free & Sugar Free Snickerdoodles!
Ingredients:
1 1/3 cup gluten free all purpose flour
1TSP baking powder
1/4 TSP salt
1/4 TSP baking soda
1/2 cup ghee or grass-fed butter
1 cup sweet luv (stevia sweetener) or lakanto monk fruit sweetener.
1 egg
1 1/2 TSP ground cinnamon
Organic red sprinkles-optional
Directions:
Preheat oven to 350 degrees and put parchment paper onto a couple cookie sheets.
Mix flour, powder, soda, and salt in a bowl and set aside.
Cream together 3/4 cup sweetener, egg, and butter into a separate bowl. Gradually add flour to the mix and combine.
Combine the cinnamon and remaining 1/4 cup sweetener into a separate small bowl for rolling.
Shape into 1 1/2" balls and roll into the cinnamon mix. Place onto your cookie sheets.
Sprinkle with organic red or green sprinkles on top and bake for 12-15 mins.
Enjoy!
Gluten Free & Sugar Free Nut Butter Blossoms
Ingredients:
1/2 cup sweet luv or monk fruit sweetener. Can also use coconut sugar
1/2 cup packed swerve (brown sugar version)
1/2 cup nut butter of choice- (peanut, almond, cashew, etc).
1/2 cup softened ghee or grass-fed butter
1 egg
1 1/2 cups gluten free baking flour mix
3/4 TSP baking soda
1/2 TSP baking powder
*Lakanto monofruit sweetened chocolate bark pieces broken up into chunks
Directions:
Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
Mix sugar substitute, swerve brown sugar, nut butter, butter, and egg in a large bowl.
Add flour, soda, powder and mix well.
Roll into tablespoon size ball and roll into more sweetener to cover.
Place onto cookie sheets and bake for 8-10 min.
Once done cooking, press chocolate chunks into center of cookies gently and let cool.
Enjoy!
Rice Mallow Balls
Ingredients:
1 bag organic rice puffs -make sure no sugar added
1 bag of rice marshmallows
1/2 cup ghee or grass-fed butter
organic red sprinkles
spirulina for green coloring
Directions:
Pour bag of rice puffs into xtra large bowl
melt all marshmallows with ghee into a pan on the stove until melts and combined. If you want your mix to be green colored, add some spirulina powder in now.
Quickly add the melted mixture into bowl of puffs and combine.
Once mixed, take spoonfuls of the mixture and roll into balls. Place onto wax paper or parchment paper to let harden. Sprinkle with red sprinkles. Enjoy!
Gluten Free-Honey Cutout Cookies
Ingredients:
1/3 cup non-hydrogenated shortening
1 3/4 cup brown rice flour
1/2 cup raw honey
1/4 TSP baking soda
1 TSP baking powder
1/2 TSP sea salt
1 TSP vanilla extract
1 1/2 TSP xanthum gum
Directions:
Preheat oven to 325 degrees and line cookie sheets with parchment paper.
In a medium bowl combine shortening and flour until mixed (will be crumbly)
Add all the rest of ingredients and mix well. You will form a nice soft dough.
Place the dough into the fridge for at least 15 min.
Prepare to roll out the dough by placing a sheet of parchment paper on your counter and a little bit of flour. Place the dough in the middle and then place another sheet of parchment on top. This will help from sticking. Roll out to your thickness of liking and cut our your cookies.
Bake for 7-9 min and let cool on cookie racks!
Top with icings or organic sprinkles. Enjoy :)