Gluten Free Holiday Cookie Recipes

The holidays are just around the corner! I have fond memories of baking holiday sugar cookies with my grandma when I was young and it’s a tradition I hope to carry on. This year I’m going to make a healthier version of the cookies my Grandma & I baked – this time they’ll be gluten free and vegan friendly! After doing a bit of research online, I’ve picked my top favorites; take a peek! These Gluten Free Holiday Cookie Recipes look delicious!

Gingerbread Cookies (GF, V)

Recipe by Texan Erin

Gluten Free Holiday Cookie Recipes

Ingredients:

• 285 grams (~2 3/4 cups, but please weigh it!) almond flour or almond meal
• 1/4 cup (33 grams) coconut flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 3/4 teaspoon ginger
• 1/2 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 cup + 2 tablespoons (120 grams) honey
• 1/4 cup (88 grams) molasses
• 1/4 cup (56 grams) coconut oil, melted

Instructions:

1. In a medium bowl, combine all the dry ingredients and set this bowl aside.
2. In another medium bowl, combine the wet ingredients. Add the dry ingredients to the wet ingredients and stir just until combined.
3. Divide the dough into four balls, place the balls in plastic wrap and chill in the freezer for at least 30 minutes or until the dough is quite firm.
4. Preheat your oven to 350°F (176°C). Get out two pieces of parchment paper or two Silpats and flour both of them with almond flour or whatever kind of flour you like. I normally don’t flour my Silpats but here it’s absolutely necessary.
5. Take out one ball of dough at a time, roll it out to about 1/8″, and, working quickly, use your cookie cutters of choice to cut out the desired shapes. I prefer to cut the shapes, leaving about 3/4″ between each one, and then remove the dough surrounding the shape. That way I don’t have to worry about damaging the gingerbread men. Gather up the leftover dough and place back in the freezer. Bake the gingerbread men for 7 – 9 minutes. They’ll still be soft when you take them out of the oven.
6. Immediately remove the piece of parchment paper or Silpat from the pan to prevent the gingerbread men from baking even more. If you want them slightly crunchy, you can let them cool on the cookie sheet. When completely cooled, you can pipe on some white chocolate for decoration.
7. Store in an airtight container. They get really soft if not properly stored or if left too long uncovered.

Sugar Cookies (GF, V)

Photos & Recipe by Minimalist Baker

• 1/2 cup (1 stick) vegan butter (such as Earth Balance), softened
• 1/2 cup cane sugar + more for topping
• 1/4 cup brown sugar
• 1/4 cup pumpkin puree* (acts as egg substitute | sub with unsweetened applesauce with varied results)
• 1 tsp pure vanilla extract
• 1 3/4 cups unbleached all purpose flour + more for rolling into shapes (use gluten free flour for GF recipe)
• 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1-2 tsp non-dairy milk

• 1/2 cup (1 stick) vegan butter, softened
• 2 1/2 – 3 cups powdered sugar
• Splash non-dairy milk

Instructions:

1. Add softened butter to a large mixing bowl and cream with a mixer.
2. Add sugar, brown sugar, vanilla, pumpkin puree, and beat for 1 minute.
3. Set your sifter over something that will catch fall out and add dry ingredients (flour, cornstarch, salt, baking soda and baking powder). Use a spoon to briefly stir, then sift over butter and sugar mixture.
4. Mix until until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Switch to a wooden spoon if it gets too thick. If it appears to wet, mix in a bit more flour.
5. Cover and freeze dough for 15 minutes, or refrigerate for 30-45 minutes (up to overnight).
6. Five minutes before baking, preheat your oven to 350 degrees F and position a rack in the center of the oven.
7. Scoop out heaping 1 Tbsp amounts of chilled dough and roll into balls. Alternatively, roll out between two pieces of wax paper, lightly flouring the bottom layer, remove top layer, and cut out shapes. (NOTE: For shapes, to ensure they keep their form while baking, freeze them on the baking sheet for 10 minutes before baking.)
8. Arrange cookies on a clean baking sheet 2 inches apart to allow for spreading. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly.
9. Bake on the center rack for 10-12 minutes for (8-10 for cutout shapes), or very slightly golden brown.
10. Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
11. FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla (optional) and mix once more.
12. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
13. To add natural food coloring, finely grate a raw beet into a clean dish towel and then squeeze it over the frosting and whisk.
14. Once cooled, frost cookies and top with sprinkles (optional – vegan ones can be difficult to find). Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage (up to several weeks).

Orange Almond Snowballs (GF)

Recipe by Lori Lange at Recipe Girl

Ingredients:

• 1 cup almond flour/meal (ground almonds)
• 1/3 cup granulated white sugar
• 1 large egg white, beaten
• 1 teaspoon finely grated orange zest
• 1 teaspoon orange extract
• 1/2 cup powdered sugar

Directions:

1. In a small bowl, mix almond flour, sugar, egg white, orange zest and extract. Stir until combined. Cover with plastic wrap and refrigerate for 2 hours.
2. Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray.
3. Spoon out even tablespoonfuls of dough and roll into balls. Place on the prepared baking sheet- you should be able to make 15 little balls of dough.
4. Bake for 10 to 12 minutes, or until the balls of dough are firm and are golden underneath.
5. Remove from the oven and let cool for a few minutes, then give them a roll in powdered sugar.