Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Description

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.

Find it online: https://creativeinmykitchen.com/cookies/