Gluten-Free Holiday Cookie Recipes to Celebrate the Season

If given the choice, I think many of us would skip the holiday meal and go straight for the dessert. 

Except we’re responsible adults, and we can’t do that. Right?  Wellllllllll…

If you were to indulge…here are some amazingly delicious holiday cookie recipes that also happen to be gluten-free. Shhh, I won’t tell if you won’t. 

Frozen-Inspired Spritz Paleo Christmas Cookies Recipe 

My daughter is excited for these because they are Frozen themed (but don’t have to be). And I’m excited because they don’t require too many ingredients and you don’t even need a cookie press!

Ingredients:

• 2 cups almond flour
• ½ cup tapioca flour
• ½ tsp baking powder
• ¼ tsp salt
• ⅓ scant cup coconut palm sugar
• 1 egg
• 6 tbl butter (softened)
• 1 tsp almond extract
• ½ tsp vanilla extract
• Sprinkles (if desired and if they’re paleo)

Directions:

1. Preheat oven to 350°. Line 2 cookie sheets with parchment paper.
2. Mix the almond flour, tapioca starch, baking powder, salt, and coconut palm sugar in the bowl of a food processor.
3. Pulse until blended.
4. Add egg, butter and extracts to the dry ingredients and process until soft dough is formed.
5. Place the dough into a piping bag fitted with a large star tip.
6. Squeeze the dough out, twisting slightly as you squeeze. When the snowflake is about 2″ in diameter, stop squeezing and lift the bag from the sheet. Spacing cookies 1 1/2″ apart. Sprinkle cookies with sugar sprinkles, if desired.
7. Bake for 14-15 minutes, or until golden brown on the ridges.
8. Let cool on the baking sheet for 1 minute, then remove and place on a wire rack.

Head over to My Natural Family nutritional info.

Paleo Holiday Cookie Cut-Outs

Sugar cookies are a staple on any holiday table. But this recipes takes the traditional sugar cookie cut-out and makes it paleo. The best part is that you can use any cookie cutters and make these any time of the year. This recipe comes from Jay’s Baking Me Crazy.

Ingredients:

• 2 ½ cups blanched almond flour
• 2 tsp coconut flour
• ¼ tsp baking soda
• ¼ tsp salt
• ¼ cup grass-fed butter or ghee, room temperature
• 2 tbsp coconut oil, room temperature
• ¼ cup honey
• 2 tsp vanilla extract

Directions:

1. In a bowl, combine almond flour, coconut flour, baking soda, and salt.
2. In a separate bowl, add butter, coconut oil, honey and vanilla. Mix together until smooth and creamy.
3. Slowly add the dry ingredients to the butter mixture and stir until combined. Chill the dough in the refrigerator for at least one hour.
4. Preheat oven to 325° and line a baking sheet with parchment paper. 
5. Divide the dough in half. Place half on a large sheet of parchment paper. Keep the other half in the fridge.
6. Cover the dough with a second piece of parchment paper and roll it out to 1/4 inch thick. Remove the top parchment and use cookie cutters to cut shapes. 
7. Repeat this process until all dough has been used. 
8. Bake 6-8 minutes, until cookies begin to slightly brown around the edges. Allow cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack.

Grain-Free Soft Ginger Molasses Cookies

Ingredients:

• 1 ½ cups almond flour
• ⅓ cup coconut flour
• 1 tsp. baking soda
• ¼ tsp. sea salt
• 2 ½ tsp. ground cinnamon
• 1 tsp. ground ginger
• 3 Tbsp coconut oil, melted
• ⅓ cup maple syrup
• 2 Tbsp molasses
• 1 egg or 1 flax egg (mix together 1 Tbsp. flaxseed meal + 3 Tbsp. water, let set for 10 minutes)

• 3 Tbsp coconut butter
• Sprinkles (optional)

Directions:

1. Preheat oven to 375℉. Line a baking sheet with parchment paper.
2. Combine all of the cookie ingredients in a bowl and mix.
3. With a cookie scoop, drop dough onto baking sheet. Flatten with a spatula to form into a round cookie.
4. Place in oven and bake for 10-12 minutes.
5. Set on baking sheet for 5 minutes.
6. Melt coconut butter and drizzle over cookies. 
7. Top with sprinkles if desired. Remove cookies and place on wire rack to cool and allow coconut butter to harden.

This is a tip from the recipe creator, The Real Food Dietitians “for a new jar of coconut butter, heat the entire jar in 30 second increments (or in a hot water bath on the stove) until able to stir. Stir well to combine all of the contents in the jar. This is important as oil separation may have occurred so you want to be sure that it’s mixed well – just like natural nut butters.”

What are you favorite holiday cookie recipes? I’d love for you to share in the comments below!

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Leann Forst, MBA, CHC, CEOC — Holistic Health Practitioner

Leann is a Board Certified Holistic Health Practitioner and Certified Essential Oils Coach. She holds a Master’s degree from Drake University and a Bachelor of Science from Upper Iowa University. Accredited by the American Association of Drugless Practitioners, Leann is an award winning author of 2 books “How to Get Your Kids to Beg for Veggies” and “100 Ways to Lose Weight”.

Born and raised as an Iowa farm girl, she moved to Texas in 1998 where she lives with her husband and 2 kids.

As a wife of a brain cancer survivor, Leann has a special interest in anti-cancer nutrition and detoxification. She works with individuals and groups, and speaks regularly at hospitals, schools and organizations. Leann’s goal is to teach people how to attain optimal health by getting to the root cause of chronic and inflammatory conditions, while using healing modalities such as essential oils. Click here to get Leann’s free report, “37 Cancer Facts You Should Know…But Probably Don’t”

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