Gluten Free Holiday Cookies from HealthSmart! Consulting.

December 19, 2018

The holiday season is filled with lots of goodies and can be a bit challenging for those who are gluten intolerant.  The good news is that being gluten-free doesn’t have to mean giving up your favorite holiday treats.  You can make delicious cookies for the holidays, and your guests won’t even know these cookies are gluten free!

 

3 Gluten-Free Classic Christmas Cookie Recipes

Christmas is just around the corner, and a favorite holiday tradition for many is baking cookies.  If you suffer from gluten intolerance, you know how difficult it can be to modify or replicate your favorite cookie recipes. Try these yummy gluten-free recipes and you won’t have to miss out on your favorite holiday treats.  

Gluten-Free Peanut Butter Cookies

Ingredients:

1 cup creamy peanut butter

½ cup white sugar

½ cup brown sugar

1 teaspoon baking soda

1 egg

Directions:

Preheat oven to 350 degrees.

Dump all ingredients together in a medium bowl and mix together by hand with a spoon until well-combined.

Roll into teaspoon size balls and bake on parchment-lined cookie sheets for about 7-8 minutes, depending on your oven.

Drizzle melted chocolate chips on top of cooled cookies.

Makes about 2 dozen cookies

*For a healthier snack version, use 1 cup of honey in place of granulated sugars and omit chocolate chips. When using honey, reduce baking temperature to 325 degrees and watch baking time carefully.

Gluten-Free Sugar Cookies

2 ½ cups gluten-free flour 

1 teaspoon gluten-free baking powder 

2 ½ teaspoons xanthan gum (in health food/gluten-free section of grocery store)

1 cup butter or shortening (Spectrum shortening is a healthier brand)

1 egg

2 teaspoons gluten-free vanilla

Directions:

Preheat oven to 350 degrees.

Mix all dry ingredients together in a medium bowl and set aside.  

In another medium bowl, cream together the sugar and shortening with a mixer.  Add the egg and vanilla to the mixture and mix together very well, as longer mixing will produce a better tasting cookie.

Add the dry ingredients to the wet and mix just until thoroughly combined.

Refrigerate the dough for at least one hour.

Roll chilled dough between 2 sheets of parchment paper to desired thickness and cut with cookie cutters.

Place cut-outs on a baking sheet lined with parchment paper for about 12 to 15 minutes, depending on your oven.  Watch carefully so that cookies do not brown.  Ice cooled cookies as desired.

Makes about 3-4 dozen cookies

Gluten-Free Chocolate Chip Cookies

¾ cup shortening

1 ¼ cups firmly packed light brown sugar

2 Tablespoons milk, milk alternative, or non-dairy creamer

1 Tablespoon gluten-free vanilla

1 egg

1 ¾ cups gluten free flour

2 teaspoons xanthan gum

1 teaspoon salt

¾ teaspoon baking soda

1 1/3 cups semi-sweet chocolate chips

Preheat oven to 375 degrees.

Combine shortening, brown sugar, milk and vanilla in a large bowl.  Blend together with mixer until well-combined.  Beat the egg into the creamed mixture.

In a medium bowl, combine gluten-free flour, salt, baking soda, and xanthan gum.  Mix these dry ingredients into the creamed mixture just until blended.  Stir in the chocolate chips.

Drop rounded teaspoons of the dough onto parchment-lined baking sheets.

Bake for 6 to 7 minutes for chewy cookies, or 8 to 10 minutes for crisp cookies, depending on your oven.  Cool on baking sheet for a couple of minutes, then remove to cooling rack.

Makes about 3-4 dozen cookies

Enjoy!

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