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

December 16, 2020 (Last Updated: December 14, 2023)

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.

Gluten-free Christmas Cookies. One Dough, Three Ways to Use It

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. 

Three hindbaersnitter cookies
Thumbprint cookies

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.

Rugelach cookies
Three Rugelach cookies

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.

The process on how to make the dough for the gluten-free Christmas Cookies

  • 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).
Making the rugelach cookies

  • 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.
Making the hindbaersnitter cookies

  • 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.
Making the thumbprint cookies

  • 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.
Making the plain gluten-free Christmas cookies

  • 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

Thumbprint and rugelach cookies
Hindbaersnitter

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:

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

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

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
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By Claudia Curici, Health Coach Serves: 14
Prep Time: 1 hour Cooking Time: 15-20 minutes

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 cookies turned out to be a delightful surprise for everyone – even the most indulgent eaters among us!

Ingredients

  • 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 (I used frozen blackberries)
  • 1/4 cup finely ground pecans or walnuts, toasted

Instructions

1

Preparation: Preheat the oven to 340°F (170°C). Gather your kitchen scale, food processor, mixing bowl, parchment paper, rolling pin, and baking sheet.

2

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.

3

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

4

Rugelach: Roll half the dough into a 9-inch circle, cut into 8 triangles (keep the other half in a cold place). 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).

5

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.

6

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

7

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.

8

Baking: You can place the cookies in the fridge as you finish them, and bake them all at once, according to the timings above.

9

Finishing Touch: After baking, dust them with inulin powder.

10

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.

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12 Comments

  • Reply
    grace
    January 6, 2023 at 3:31 pm

    These cookies are yummy love the flavor, first time I ever used chestnut flour and was skeptical being that it is so pricy.
    I was not sure when you wanted to vanilla and zest to go, in the dough or in the berry filling? I looked and looked but did not see a reference to it. I used frozen blueberries and pecans. Thank You for sharing
    I give these the highest stars 🙂

    • Reply
      Claudia
      January 7, 2023 at 3:43 am

      Hi Grace, so happy you loved these cookies. I love chestnut flour and use it in so many recipes. The lemon zest and vanilla go into the dough; thank you for pointing that out. I guess I forgot to add that point. I just edited it now. xx

  • Reply
    Deepa
    December 8, 2022 at 10:16 pm

    Hi Claudia,
    LOVE that you get 3 different kinds of cookies from one dough! Reminds me of my grandmother who actually got 7 different cookies from one dough! Question for you: is the egg absolutely necessary? Would a flax egg or just more water work for the dough? Thank you your vegan fan.

    • Reply
      Claudia
      December 9, 2022 at 5:07 am

      Hi Deepa, I’m sure it will work, but I don’t know how as I haven’t tried. What about the butter? Have you thought about what you would replace that with? In my new book, Everyday Low-Lectin Cookbook, I have a pie crust with butter, but without eggs, which works pretty well. Claudia

  • Reply
    Erin Wittrig
    December 8, 2022 at 1:40 pm

    Claudia, The website will not allow me to print this recipe. Can you help? It looks fantastic!!

    • Reply
      Claudia
      December 9, 2022 at 5:02 am

      Hi Erin, the printing function on mobile is not working. We are trying to fix it, but it will take a while. Please, if you can, prin from a desktop, that will work. Kind regards, Claudia

  • Reply
    Maria
    December 18, 2020 at 9:42 pm

    oops, my bad! Reading too many different cookie recipes and I thought the tumeric tonic powder was for this cookie. and now of course I can’t find the recipe that mentioned it…haha

    Thanks for the info on the inulin

    • Reply
      Claudia
      December 19, 2020 at 6:38 am

      Haha, I used it in a few recipes, so not sure which one you are referring to. Maybe any of the carrot cakes? One scoop of turmerci tonic was about 1 tablespoon, maybe a little less. xx

  • Reply
    Maria
    December 18, 2020 at 12:04 pm

    Hi Claudia, wondering what the measurement of your tonic scoop is, as I’ll be making own blend using the spices listed. So is it 1/4 teaspoon or half a teaspoon?

    Also what type of inulin do you use? Is it made from agave, Jerusalem artichoke or chicory, or…?

    Thank you🧡

    • Reply
      Claudia
      December 18, 2020 at 12:10 pm

      Hi Maria, which tonic scoop and spice mix are you referring to? As per the inulin powder, the one I have access to here is chickory.

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