Christmas is the perfect time to indulge in sweet treats, but for those with gluten allergies, it can be a challenge to find tasty options. Don’t worry, we’ve got you covered with these mouthwatering gluten-free Christmas sweets that are sure to satisfy any sweet tooth.
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup honey
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup dark chocolate chips
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, coconut flour, honey, melted coconut oil, vanilla extract, baking soda, and sea salt. Mix well.
- Add the dark chocolate chips, dried cranberries, and chopped pecans to the mixture and stir until everything is well combined.
- Form the dough into small balls and place them on the lined baking sheet, flattening them slightly with your palm.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
Serving size: 1 cookie
Calories: 176
Fat: 13g
Carbohydrates: 14g
Fiber: 3g
Protein: 3g
Cooking Time
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions
These gluten-free Christmas cookies are delicious on their own or can be served with a glass of cold almond milk or a cup of hot cocoa.
Variations
If you’re not a fan of dark chocolate, you can substitute it with white chocolate chips or butterscotch chips. You can also use raisins or chopped dates instead of dried cranberries.
Substitutions
If you don’t have almond flour, you can use hazelnut flour or cashew flour. If you don’t have coconut flour, you can use tapioca flour or arrowroot flour. You can also substitute honey with maple syrup or agave nectar.
Storage
Store these gluten-free Christmas cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
Tips
- Make sure to flatten the dough balls slightly before baking to ensure even cooking.
- Don’t overbake the cookies, as they will become too dry and crumbly.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These gluten-free Christmas cookies are not only delicious, but they are also healthy and packed with nutrients. Almond flour is high in protein and healthy fats, while coconut oil is a great source of medium-chain triglycerides. Dried cranberries are full of antioxidants and vitamins, and dark chocolate is high in flavonoids and minerals.
Frequently Asked Questions
Yes, these cookies are vegan-friendly as they do not contain any animal products.
Can I use a different type of nut flour?
Yes, you can substitute almond flour with hazelnut flour or cashew flour.
Can I use a different type of sweetener?
Yes, you can use maple syrup or agave nectar instead of honey.
Final Thoughts
These gluten-free Christmas cookies are a perfect addition to your holiday dessert table. They are easy to make, delicious, and healthy. Plus, they are suitable for vegans and those with gluten allergies. Give them a try and impress your guests with your baking skills!