Christmas is a time for indulgence, but it doesn’t have to mean sacrificing your health or values. Whether you’re vegan, gluten intolerant, or just looking for healthier options, this collection of recipes will show you how to enjoy the festive season without compromising. From savory mains to sweet treats, these recipes are sure to delight your taste buds and impress your guests.
Ingredients
Here are the ingredients you will need:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup tapioca starch
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dried cranberries
- 1/2 cup pistachios, chopped
Instructions
Now that you have all the ingredients, here’s how to make these delicious gluten-free and vegan Christmas cookies:
- Preheat the oven to 350°F.
- In a large bowl, mix together the almond flour, coconut flour, tapioca starch, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Stir in the dried cranberries and chopped pistachios.
- Form the dough into small balls and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, until lightly golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
Here are the nutritional facts for the cookies:
- Serving size: 1 cookie
- Calories: 120
- Total fat: 9g
- Saturated fat: 6g
- Cholesterol: 0mg
- Sodium: 90mg
- Total carbohydrate: 10g
- Dietary fiber: 2g
- Total sugars: 6g
- Protein: 2g
Cooking Time
The cookies take about 20 minutes to prepare and bake.
Equipment
You will need a large mixing bowl, a whisk, a baking sheet, and parchment paper.
Serving Suggestions
These cookies are perfect for a festive snack or dessert. Serve them with a cup of hot cocoa or your favorite festive drink.
Variations
If you’re not a fan of cranberries or pistachios, you can substitute them with other dried fruits and nuts. Try raisins and almonds, or apricots and hazelnuts.
Substitutions
If you don’t have almond flour or coconut flour, you can use other gluten-free flours like rice flour or buckwheat flour. If you don’t have coconut oil, you can use other oils like olive oil or canola oil.
Storage
Store the cookies in an airtight container at room temperature for up to 1 week.
Tips
Make sure to let the cookies cool completely before storing them. This will prevent them from getting soggy.
Notes
These cookies are vegan, gluten-free, and refined sugar-free. They’re also low in calories and high in fiber, making them a healthier option than traditional Christmas cookies.
Frequently Asked Questions
Q: Can I make these cookies ahead of time?
A: Yes, you can make these cookies up to 1 week ahead of time and store them in an airtight container at room temperature.
Q: Can I freeze these cookies?
A: Yes, you can freeze these cookies for up to 3 months. Just make sure to store them in an airtight container or freezer bag.
Q: Can I use other dried fruits and nuts?
A: Yes, you can substitute the cranberries and pistachios with other dried fruits and nuts. Just make sure to chop them into small pieces so they mix well with the dough.
Personal Thoughts
These gluten-free and vegan Christmas cookies are a delicious and healthier alternative to traditional Christmas cookies. They’re easy to make and perfect for a festive snack or dessert. The combination of sweet cranberries and crunchy pistachios is a match made in heaven. I highly recommend trying this recipe out for yourself!