It’s the most wonderful time of the year and nothing adds to the holiday cheer like a batch of freshly baked treats. However, for those with gluten sensitivities, finding the right holiday treats can be a challenge. Fear not, we’ve got you covered with these gluten-free Christmas treat recipes that are sure to satisfy your sweet tooth and impress your guests.
Ingredient
- 1 cup gluten-free flour
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add in egg and vanilla extract, mix until well combined.
- In a separate bowl, whisk together gluten-free flour, almond flour, coconut flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture and mix until just combined.
- Stir in chocolate chips and dried cranberries.
- Roll the dough into 1-inch balls and place onto a lined baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information
Serving Size: 1 cookie
Calories: 130
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 45mg
Total Carbohydrates: 15g
Dietary Fiber: 1g
Sugars: 7g
Protein: 2g
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Total Time: 30 minutes
Equipment
- Mixing bowls
- Mixing spoon or electric mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Wire rack
Serving Suggestions
These gluten-free Christmas cookies are perfect for serving with a hot cup of cocoa or coffee. You can also package them up in a festive tin or box and give them as gifts to family and friends.
Variations
You can substitute the chocolate chips and dried cranberries for other mix-ins such as chopped nuts, raisins, or shredded coconut. You can also add in some holiday spices such as cinnamon or nutmeg for an extra festive touch.
Substitutions
If you don’t have almond flour or coconut flour, you can substitute with more gluten-free flour. You can also use margarine or another butter substitute for a dairy-free version.
Storage
These cookies can be stored in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months.
Tips
- Make sure your butter is softened to room temperature before mixing.
- Don’t overmix the dough, just mix until the ingredients are combined.
- Use a cookie scoop or measuring spoon to ensure that your cookies are the same size.
- Bake your cookies on the middle rack of your oven for even baking.
Notes
These cookies are gluten-free, but they are not vegan or paleo-friendly due to the use of butter and egg. If you need a vegan or paleo-friendly version, you can substitute with vegan butter and a flax egg.
Frequently Asked Questions
Yes, you can make these cookies ahead of time and store them in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Can I substitute the flours?
Yes, you can substitute the flours with other gluten-free flours such as rice flour or sorghum flour.
Yes, you can use a dairy-free butter substitute to make these cookies dairy-free.
Personal Thoughts
These gluten-free Christmas cookies are a delicious and festive treat that everyone can enjoy. The combination of chocolate chips and dried cranberries is a classic pairing that never gets old. I love how easy these cookies are to make and how they can be customized with different mix-ins and spices. These cookies are sure to be a hit at any holiday gathering or as a gift for your loved ones.
Overall, this recipe is a winner and I encourage you to give it a try for yourself. Happy baking and happy holidays!