Christmas Cookies I made this year

AEE3C5AE-0ECB-4B5A-B5F2-0212A046DCE3.jpg

Making Christmas cookies is one of my favorite traditions during the holidays. This year I started with some of my favorite family recipes and substituted gluten free and dairy free ingredients. The four cookies I made this year were sugar cookies, peanut butter kiss cookies, Russian tea cakes/snowballs, and peanut butter no bake cookies. Here are the recipes that I created.

 

Peanut Butter Kiss Cookies

1 1/4 cups brown sugar
1 cup peanut butter
1/2 cup earth balance butter softened
2 eggs
1 cups gluten free flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
chocolate kisses

Mix wet & dry ingredients together separately, then combine. Scoop balls onto cookie sheet. Bake for 8-10 min at 375 degrees.

Sugar Cookies

1 cup coconut oil
1 cup earth balance butter softened
1 cup powdered sugar
1 cup sugar
2 eggs
2 teaspoons vanilla extract
5 cups gluten free flour
4 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon sea salt

Cream butter & sugar, then the rest of the ingredients. Roll into balls and press into your desirable shape. Bake for 10-12 min at 350 degrees. For the icing I just used powdered sugar, almond milk and almond extract.

 

Almond Butter No Bake Cookies

4 cups of rolled oats
1/2 cup coconut oil
1/2 cup almond butter
1/2 cup almond milk
1/2 cup honey, maple syrup or agave
1/4 cup cacao powder
1/2 teaspoon sea salt
1 teaspoon vanilla

Melt coconut oil, almond butter, cacao and honey or other sweetener. Stir until smooth. Add in the rest of the ingredients. Drop balls onto wax paper and then refrigerate until hard.

Russian Tea Cakes/Snowballs

1 cup earth balance butter softened
1/3 sugar
2 teaspoon water
2 cups gluten free flour
1 cup finely chopped nuts ( I used almonds but pecans are good too)
2-3 teaspoons of vanilla
1/4 teaspoon of salt

Cream butter & sugar, add the rest of the ingredients. Chill for 1 hour in the refrigerator. Then roll into balls onto cookie sheet. Bake at 325 degrees for 20 minutes. Let cool briefly, then roll in powdered sugar.


Eleah Loucks