Gluten-Free Christmas Cookies. One Dough, Four Ways to Use It

With Christmas just around the corner, it’s the perfect time to explore healthier versions of traditional holiday treats. Embracing a gluten-free and sugar-free lifestyle doesn’t mean missing out on festive goodies.

In fact, our family’s venture into making lectin-free, sugar-free, gluten-free Christmas cookies turned out to be a delightful surprise for everyone – even the most indulgent eaters among us!

The Inspiration: Healthier Holiday Treats

The motivation to create these gluten-free cookies stemmed from my desire to enjoy the holiday season at my parents’ place without compromising on health. But what started as a personal health-conscious initiative quickly became a family favorite. 

These Christmas cookies are not just about being gluten-free and sugar-free; they are a testament to how delicious and inclusive healthier options can be.

One Dough, Four Delightful Variations

The beauty of this recipe lies in its versatility. Using one basic, easy to make dough, I crafted four different types of cookies, each catering to our family’s diverse food heritage and preferences.

You can make all of them, choose the one you like most, or create your own variation.

Rugelach: This childhood favorite is the Romanian cookie of choice, called ‘cornulete cu gem si nuca’ (mini crescent rolls with jam and walnuts). While this variation may present a little bit of a challenge, demanding gentle handling, it yields a delicious result and makes the child in me happy. 

Hindbærsnitter: A nod to Danish tradition, these raspberry slices are simple yet satisfying, making my Danish husband happy. They are basically a cookie sandwich, without the traditional sugar glaze.

Thumbprint Cookies: A classic favorite, these cookies are an ingenious way to utilize leftover dough edges. 

Plain Cookies and Cookie Cutter Shapes: In a subsequent baking session, I used a cookie cutter for added fun and replaced the blackberries with raspberries, introducing a fresh twist to the original recipe. I kept some cookies plain, and the added shapes were so festive!

Each variation showcases the adaptability of the dough and the endless possibilities for gluten-free holiday baking. Whether it’s the intricate Rugelach, the delightful Hindbærsnitter, the ever-popular Thumbprint, or the heart shaped cookies, there’s a taste of joy in every bite.

The Dough: Simple, Versatile, and Lectin-Free

The dough preparation couldn’t be easier – simply mix all ingredients in a food processor and let it rest. I found the dough to be incredibly versatile, perfect for those who enjoy experimenting in the kitchen. You could even try substituting butter with coconut oil for a dairy-free twist.

A Note on Quantities

This recipe yields enough for a small family gathering: eight rugelach, four pretty big hindbærsnitter, and three thumbprint cookies. However, feel free to double or triple the quantities for larger celebrations. 

The Ingredients: A Focus on Lectin-Free and Gluten-Free Flours

The selection of chestnut flour as the primary ingredient adds a fine texture, a rich, nutty flavor, and natural sweetness to the cookies.

But the main reason I love adding chestnut flour in baking is that it reduces the need for added sugar or sweetener. Plus, aren’t chestnuts so festive, why not using them to make cookies?

Complemented by a blend of almond, cassava, coconut, and tapioca flours, the dough achieves the perfect balance of flavor, nutrition, and texture.

The Filling: Berry-Nut Fusion

The filling combines berries with ground nuts – a mix that not only enhances taste but also helps absorb moisture, ensuring the cookies maintain their shape and texture.

Final Thoughts: A Visual Journey

As someone who appreciates visual guidance in cooking, I’ve taken numerous photos of the process to make this recipe as accessible as possible.

These gluten-free Christmas cookies are more than just a treat; they’re a celebration of health, and the joy of baking.

Remember, this is not just a recipe; it’s an invitation to experiment with gluten-free baking. Transform your Christmas with these delightful gluten-free cookies – a treat that everyone can enjoy!

The Ingredients for Gluten-Free Christmas Cookies

For the Dough:

• 75g chestnut flour
• 50g almond flour
• 40g cassava flour
• 20g coconut flour
• 20g tapioca flour
• 1 tablespoon inulin powder
• 100g cold butter (French or Italian A2), cubed
• 1 pastured egg
• Zest of one organic lemon (optional: + orange zest)
• 1 teaspoon vanilla extract
• 2-3 tablespoons ice-cold water
• More inulin powder for dusting (or any powdered sweetener)
• Pinch of salt (if using unsalted butter)

For the Filling

• 1/2 cup berries (fresh or frozen; blackberries, blueberries, or raspberries)
• 1/4 cup finely ground pecans or walnuts, toasted

Instructions:

• Preparation: Preheat the oven to 340°F (170°C). Gather your kitchen scale, food processor, mixing bowl, parchment paper, rolling pin, and baking sheet.
• Making the Dough: In a mixing bowl, combine all flours. Transfer to the food processor. Add inulin powder, egg, vanilla, lemon zest, and cubed butter. Pulse until mixed. If crumbly, add ice-cold water until dough forms. Wrap in plastic and let rest in a cool place for 30 minutes.

• Preparing the Filling: Warm the berries (fresh or frozen), blend into a paste, and mix with ground nuts to create a thick paste.

• Rugelach:
  • Roll half the dough into a 9-inch circle, cut into 8 triangles (keep the other half in the fridge)
  • Place a small amount of filling at the base of each triangle, gently roll into crescents.
  • Bake for 12-15 minutes (you can keep them in the fridge until all the cookies are ready and bake them all at once).

• Hindbærsnitter:
  • Roll the other half of the dough into a rectangle. Trim edges to form a square, and cut into six equal pieces. You can also use different shapes of cookie cutters (like hearts).
  • Spread filling on half the pieces, then cover with the remaining halves.
  • Bake for about 20 minutes.

• Thumbprint Cookies:
  • Use leftover dough edges to form balls. Press a thumbprint in the middle of each, and fill with berry paste.
  • Bake until set.

• Cookie Cutter: If using a cookie cutter, roll out a sheet of dough, and cut any shapes you like. You can keep them simple or make cookie sandwiches similar to hindbærsnitter.

• Baking: You can place the cookies in the fridge as you finish them, and bake them all at once, according to the timings above.
• Finishing Touch: After baking, dust them with inulin powder.
• Storing: You can store these cookies in a container in the fridge for two to three days. You can also bake them in advance and freeze.

CHECK OUT MY STORE PAGE FOR RECOMMENDATIONS ON LECTIN-FREE PANTRY ITEMS AND INGREDIENTS

More gluten-free cookie recipes

I hope you love these lectin-free, sugar-free, and gluten-free Christmas cookies.

For another healthy Christmas butter cookie recipe, check out our Lectin-Free Christmas Cookies with Orange and Raspberries.

For more gluten-free cookie recipes, check out these:

• Millet Flakes Chocolate Chip Cookies
• Tigernut Flour Cookies with Rosemary and Olive Oil (Sugar-Free, Gluten-Free)
• Gluten-Free Spritz Cookies (Sugar-Free)
• Gluten-Free Almond Biscotti Recipe (Low-Carb, Sugar-Free)

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