Few people can imagine Christmas without sweets.
But can it be prepared without gluten?
With our recipes for gluten-free cookies, this Christmas will be yours!
This candy not only tastes luxurious, but is also healthy, vegan, gluten-free and refined sugar-free! Try something new this year and see if your whole family will appreciate it.
For the dough
- 2 cups of almonds
- 1 cup of gluten-free oatmeal
- 1 cup pecans
- ¼ cup maple syrup
- 2 tablespoons of melted coconut oil
- ¼ teaspoon salt
- 1 cup chopped dates
- ⅓ cup of water
- ½ teaspoon of cinnamon
- 1 tablespoon melted coconut oil
- 3 tablespoons of maple syrup
- ½ teaspoon of vanilla extract
- 1 cup coarsely chopped pecans
- whole pecans
- Grind the almonds, flakes and pecans into a powder with a blender.
- Add the maple syrup, coconut oil and salt and mix until a stiff dough forms.
- Line the mini muffin tin with paper cups (about 25).
- Put a spoonful of the dough into each cupcake – about 1 level spoon and spread the dough in the cupcake so that it is about three-quarters full.
- Make a hole in each dough prepared in this way – you can use your finger or the end of a wooden spoon.
- Place the prepared cupcakes in the refrigerator and prepare the filling.
- Filling: Blend dates, water, cinnamon, coconut oil, maple syrup and vanilla extract in a blender until smooth.
- It will take 3-4 minutes.
- Tip: scrape the sides of the blender every 30 minutes to ensure even mixing of the ingredients
- Add the coarsely chopped pecans and mix lightly – you can just turn the blender on briefly.
- Spoon the filling into each cupcake and garnish with a whole pecan.
- For a less traditional taste, sprinkle with a small pinch of salt.
You can replace pecans with hazelnuts, walnuts or almonds and enjoy other types of nut cookies without flour.
Gluten-free Christmas gingerbread cookies
These gluten-free Christmas gingerbread cookies have the perfect texture and absolutely delicious flavor! Enjoy them on their own, sprinkled with powdered sugar, or decorate them with icing.
For the dough
- 250g of honey
- 150g of cane sugar
- pinch of salt
- 150g of butter
- 350g light gluten-free flour – examples of suitable flour are listed below
- 100g of buckwheat flour
- 1 tablespoon grape seed flour
- 100g ground almonds
- ½ teaspoon xanthan gum
- 3 teaspoons of gingerbread spice
- 1 teaspoon of baking powder
- 1 egg
For the frosting
- 2 tablespoons of lemon juice
- 150 g of powdered sugar
- Melt the butter in a saucepan, mix in the honey, sugar and salt and leave to cool.
- Mix the flour, ground almonds, gingerbread spice and baking powder.
- Beat the eggs and add to the butter mixture.
- Add the loose mixture and work well into a sticky dough.
- Cover the dough and let it rest for 24 hours.
- Roll out the dough to a roughly ½ centimeter thick plan and cut out the desired shapes.
- Bake on a tray lined with baking paper at 180°C for 12-15 minutes.
- Topping: Thoroughly mix powdered sugar with lemon juice.
- Decorate the gluten-free gingerbread with the resulting glaze.
You can add 2 tablespoons of cocoa to the dough for gluten-free Christmas gingerbread. The dough will be darker and the white frosting will stand out more.
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Simple coconuts for celiacs
Coconuts are naturally gluten-free candy! You can give them a more festive shape by filling a decorating bag with the finished mixture and creating delicate tips.
- 3 egg whites
- 150 g of sugar
- 150 g of grated coconut
- 1 packet of vanilla sugar
- 1 tablespoon of lemon juice
- First, preheat the oven to 170°C and line a tray with baking paper.
- Beat the egg whites with half the sugar.
- Add the lemon juice and the rest of the sugar and beat until stiff.
- Then carefully mix in the grated coconut.
- Use a spoon to form patties on the baking sheet and bake until they are lightly golden.
We also have 6 other top recipes for Christmas cookies with coconut for you: balls, Line and others!
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Luxurious unbaked chocolate balls
Well, this is an absolute gem! You can use different types of chocolate and chocolate bars for the basic chocolate mass. This creates a unique taste. You can use different types of nuts for the coating – pistachios, for example, will look beautiful.
- 300g of cooking chocolate
- 30g of butter
- 250 ml whipping cream
- pinch of salt
- 100g of chopped nuts
- Melt the chocolate in a steam bath.
- In a separate saucepan, heat the cream until almost boiling, but don’t let it boil! Remove from heat and let cool for about 5 minutes.
- Pour the cream into the melted chocolate and stir until smooth, then add a pinch of salt.
- Line a higher baking tray with baking paper and pour the chocolate mixture into it and leave to cool.
- When the chocolate has cooled, prepare another baking pan into which you pour the chopped nuts.
- Scoop balls out of the chocolate mixture with a spoon, shape in the palms of your hands and roll in chopped nuts.
- Store the finished balls in the cold.
Gluten-free cookies from Linz
Linnaeus cookies can also be prepared without gluten and taste absolutely delicious! Try the following recipe this year and you will see that everyone will enjoy it.
For the dough
- 315g of gluten-free flour – examples of suitable flour are listed below
- 1 teaspoon xanthan gum
- 150g of powdered sugar
- pinch of salt
- ½ teaspoon of ground vanilla
- juice of half a lemon
- 250g of softened butter
- 3 egg yolks
- currant jam
- icing sugar
- Work all the dough ingredients well to create a smooth dough.
- Roll out a sheet about 4 millimeters thick and cut out the desired shapes.
- For the subsequent gluing with jam, cut out the shapes two at a time, cutting a hole in one with a smaller cutter and leaving the other whole.
- Bake in a preheated oven at 190°C for 8 minutes.
- After slightly cooling, glue the shapes with currant jam and dust with sugar.
You can make the recipe for gluten-free Linnaeus sweets special by using a different marmalade. For example, apricot marmalade will add a slightly sour yet delicate taste, while blackberry marmalade will highlight the cut shapes.
We have the best recipes for Christmas cookies in one place. Get inspired!
Bear paws made from tapioca flour
Have you ever baked with tapioca flour? If not, you should definitely try it! This candy is easy to prepare and the result is very tasty.
- 2 eggs
- 125 g cane sugar
- 350g of almonds
- 1 bar of dark chocolate
- 1 tablespoon of cinnamon
- pinch of salt
- 1 bag of vanilla sugar
- 1-2 tablespoons of tapioca flour (this is actually starch obtained from edible cassava tubers)
- 2 spoons of griotka
- Pour boiling water over the almonds, peel them and let them dry.
- Finely grind the dry almonds and chocolate.
- Beat eggs with sugar and vanilla sugar.
- Add a mixture of ground almonds and chocolate, cinnamon, griotka and tapioca flour to the beaten egg.
- Mix everything thoroughly and let it sit in the cold for at least 2 hours.
- Form small patties from the chilled dough.
- Bake at 160°C for 18-20 minutes.
Instead of almonds, you can use almond flour and save yourself the trouble of peeling and grinding whole almonds.
It may be easier to shape the bear paws if you first form the balls and flatten them on the baking sheet with a fork.
Which flour to choose for gluten-free cookies?
- Christmas can easily turn into a stressful time, but you can prepare these gluten-free Christmas cookies several weeks in advance and enjoy some well-deserved peace and quiet during the holidays.
- There are many types of gluten-free flour on the market.
- The types that are prepared by grinding nuts or seeds are most suitable for baking gluten-free Christmas cookies.
- They are, for example , coconut flour, almond flour, flax or hemp flour .
- Rice flour, buckwheat or gluten-free oat flour are also excellent for sweet baking and.
- When baking, you can combine the individual types to create different variants of gluten-free cookies.
You can use the recipes for gluten-free Christmas cookies on other occasions during the year, just change the shape, the final decoration or the way of serving and you have wonderful gluten-free cookies for a birthday party, for example!
And how did the recipes work for you and when did you use them? Write to us in the comments!