Christmas,  Desserts,  Gluten-Free,  Recipes

Gluten Free Christmas Cookie Box

    I know how frustrating it can be when you spend an entire day walking from one shop to another looking for the perfect present and in the end do not buying anything. And let’s face it you can’t buy everything online.

The best present is always the one that comes from your heart and made by yourself. That is why this year I am making Christmas cookies boxes. The best gift for everyone who is too busy for baking and loves cookies. Who doesn’t love cookies? 🙂

It’s better if you make your cookies just before Christmas, that they will stay fresh and delicious.  

In my box you will find six different gluten free cookies:

  1. Gluten Free Shortbread with Walnuts and Apricot. 
  2. Gluten Free Gingerbread Cookies.
  3. Gluten Free Shortbread Sandwich Cookies.
  4. Gluten Free Carob Hazelnut Sandwich Cookies.
  5. Gluten Free Chocolate-dipped Shortbread
  6. Gluten Free Christmas Lamingtons

 

Gluten-Free Shortbread

Gluten-Free Shortbread

Gluten-free shortbread with walnuts and apricot.

Cook Time 15 minutes
Total Time 15 minutes

Ingredients

Ingredients for 40 cookies:

  • 80 g almond meal
  • 50 g gluten free oat flour
  • 40 g rice flour
  • 50 g tapioca starch
  • 20 g potato starch
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ teaspoon xanthan gum
  • 30 g honey
  • 40 g powdered xylitol
  • 100 g lactose free butter (room temperatures)
  • 20 g sour cream or creme fraiche (room temperature)
  • 2 egg yolks (room temperature)
  • ½ cup chopped walnuts
  • ½ cup chopped dried apricot

Instructions

  1. In the first bowl mix all flours except rice flour, add both starches, baking powder, salt, xanthan gum, apricots and walnuts.
  2. In the second bowl beat butter, honey and xylitol until light and fluffy, then add egg yolk and beat until well combined. Add rice flour and sour cream and keep whipping until the mixture is smooth.
  3. Mix the two bowls together and roll the dough into 2 logs about 20 cm long. Wrap the logs in parchment paper and twist the ends to close. Then chill in the refrigerator for at least 2 hour.
  4. Preheat the oven to 170°C and line 2 large baking sheets with parchment paper.
  5. Once the dough is chilled, using a large knife, cut the logs into rounds, about 1 cm thick. Transfer to the prepared baking sheets. 
  6. Bake for 15 minutes or until gold.
  7. Remove the cookies from the oven and cool for about 5 minutes on the tray. Transfer to a wire rack.

Notes:

  • If the slices of the log are not perfectly round use the knife to shape it.

Yield: 55

Gluten Free Gingerbread Cookies

Gluten Free Gingerbread Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

Ingredients for 55 - 60 cookies

  • 150 g buckwheat flour
  • 100 g almond meal
  • 70 g teff flour
  • Pinch of salt
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1 teaspoon baking soda
  • 80 g powdered coconut sugar
  • 80 g honey
  • 80 g ghee butter (room temperature)
  • 1 egg (room temperature)

Instructions

  1. Mix together all flours, pinch of salt and baking soda. Using a mixer,  beat  butter, sugar and all the spices together until fluffy. Add in egg and honey, and beat on medium speed until combined. Then mix with flour mixture and form the dough into two flat discs. Wrap your dough and chill in the refrigerator for at least 2 hour. 
  2. Preheat the oven to 170°C and line two large baking sheets with parchment paper. 
  3. Once the dough is chilled, place one disc of the dough on a lightly floured surface and use a floured  rolling pin to roll the dough until 0,5 cm thick. Then cut out your desired shapes and transfer to baking sheets. Repeat with the remaining disc of dough.
  4. Bake at 170°C for about 8 - 10 min, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
  5. Decorate your gingerbread cookies as desired with the icing or chocolate.

Notes:

  • Cookies stay fresh covered at room temperature for up to one week.
  • You can make cookie dough one- two days before and stored in the refrigerator. 


Gluten-Free Shortbread Sandwich Cookies

Gluten-Free Shortbread Sandwich Cookies
Cook Time 10 minutes
Total Time 10 minutes

Ingredients

Ingredients for 20 cookies:

  • 80 g almond meal
  • 50 g gluten free oat flour
  • 40 g rice flour
  • 50 g tapioca starch
  • 20 g potato starch
  • ½ teaspoon baking powder
  • Pinch of salt
  • ¾ teaspoon xanthan gum
  • 30 g honey
  • 40 g powdered xylitol
  • 100 g lactose free butter (room temperatures)
  • 20 g sour cream or creme fraiche (room temperature)
  • 2 egg yolks (room temperature)

Chocolate Filling:

  • 200 g lactose free and gluten free chocolate
  • 40 ml lactose free heavy whipping cream

Instructions

Make cookies:

  1. In the first bowl mix all flours except rice flour, add both starches, baking powder, salt and xanthan gum. 
  2. In the second bowl beat butter, honey and xylitol until light and fluffy, then add egg yolk and beat until well combined. Add rice flour and sour cream and keep whipping until the mixture is smooth. Then mix with flour mixture and form the dough into two flat discs. Wrap your dough and chill in the refrigerator for at least 2 hour. 
  3. Preheat the oven to 170°C and line two large baking sheets with parchment paper. 
  4. Once the dough is chilled, place one disc of the dough on a lightly floured surface and use a floured rolling pin to roll the dough until 0,2 - 0,3 cm thick. Then cut into 5,5 - 6 cm circles and transfer to baking sheets. Repeat with the remaining disc of dough.
  5. Bake at 170°C for about 8 - 10 min. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

Make chocolate filling:

  1. Mix chopped chocolate with heavy whipped cream in a bowl and warm up over a bain-marie. Stir it until melted and well combined.
  2. Pipe or spread ganache onto cooled cookies, and sandwich with another.

Notes:

  • If the dough is too sticky, roll it  between two sheets of parchment paper.


Gluten Free Carob Hazelnut Sandwich Cookies

Gluten Free Carob Hazelnut Sandwich Cookies
Cook Time 15 minutes
Total Time 15 minutes

Ingredients

Ingredients for 20 cookies:

  • 60 g buckwheat flour
  • 70 g teff flour
  • 25 g carob
  • ½ teaspoon baking soda
  • ½ baking powder
  • 2 large eggs (room temperature)
  • 80 g ghee butter (room temperature)
  • 110 g soaked and blended dates
  • Pinch of salt
  • ½ teaspoon cinnamon
  • 1 tablespoon lemon juice

Hazelnut filling:

  • 80 g unsweetened hazelnut butter (room temperature)
  • 30 g lactose free butter (room temperature)
  • Pinch of salt
  • 50 g powdered xylitol

Instructions

Make cookies:

  1. Preheat the oven to 170°C and line two baking sheets with parchment paper.
  2. Mix buckwheat flour, teff flour, carob, baking soda, salt and cinnamon in one bowl. 
  3. In the second bowl beat butter with dates puree until well combined. Then add eggs and continue beating just to mix together. Turn mixer to low and add lemon juice and flour mixture, mix until combined.
  4. Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough into small rosettes onto a prepared baking sheet.
  5. Bake for 10 to 15 minutes.
  6. Cool 5 minutes on the hot baking sheet before transferring to the cooling rack.

Make hazelnut filling:

  1. Beat together butter and xylitol, then add hazelnut butter and salt, continue beating until well combined and fluffy. 
  2. Pipe or spread hazelnut filling onto cooled cookies, and sandwich with another.

Gluten Free Chocolate-dipped shortbread

Gluten Free Chocolate-dipped shortbread
Cook Time 10 minutes
Total Time 10 minutes

Ingredients

Ingredients for 40 cookies:

  • 80 g almond meal
  • 50 g gluten free oat flour
  • 40 g rice flour
  • 50 g tapioca starch
  • 20 g potato starch
  • ½ teaspoon baking powder
  • Pinch of salt
  • ¾ teaspoon xanthan gum
  • 30 g honey
  • 40 g powdered xylitol
  • 100 g lactose free butter (room temperatures)
  • 20 g sour cream or creme fraiche (room temperature)
  • 2 egg yolks (room temperature)

Chocolate ganache:

  • 200 g lactose free and gluten free chocolate
  • 40 ml lactose free heavy whipping cream
  • ½ cup chopped dried apricot
  • ½ cup nuts ( mix of walnuts, hazelnuts and almonds)
  • ½ cup coconut chips

Instructions

Make cookies:

  1. In the first bowl mix all flour except rice flour, add both starches, baking powder, salt and xanthan gum. 
  2. In the second bowl beat butter, honey and xylitol until light and fluffy, then add egg yolk and beat until well combined. Add rice flour and sour cream and keep whipping until the mixture is smooth. Then mix with flour mixture and form the dough into two flat discs. Wrap your dough and chill in the refrigerator for at least 2 hours. 
  3. Preheat the oven to 170°C and line two large baking sheets with parchment paper. 
  4. Once the dough is chilled, place one disc of the dough on a lightly floured surface and use a floured rolling pin to roll the dough until 0,2 - 0,3 cm thick. Then cut into 5,5 - 6 cm circles and transfer to baking sheets. Repeat with the remaining disc of dough.
  5. Bake at 170°C for about 8 - 10 min.  Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

Make chocolate ganache:

  1. Mix chopped chocolate with heavy whipped cream in a bowl and warm up over a bain-marie. Stir it until melted and well combine.
  2. Dip cookies into ganache and decorate them with dried fruits, coconut and nuts.

Gluten Free Christmas Lamingtons

Gluten Free Christmas Lamingtons
Cook Time 20 minutes
Total Time 20 minutes

Ingredients

Ingredients for 28 Lamingtons:

  • 60 g buckwheat flour
  • 70 g teff flour
  • 25 g carob
  • ½ teaspoon baking soda
  • ½ baking powder
  • 2 large eggs (room temperature)
  • 80 g ghee butter (room temperature)
  • 110 g soaked and blended dates
  • Pinch of salt
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1 tablespoon lemon juice
  • 250 g plum marmalade
  • 300 g desiccated coconut

Chocolate icing:

  • 80 g powdered xylitol
  • 50 g unsweetened cacao powder
  • 100 g lactose free butter
  • 4 tablespoon coconut milk

Instructions

Make cake:

  1. Preheat the oven to 170°C and line the baking pan (roughly 24 cm long and 18 cm wide) with parchment paper, then lightly grease the paper with coconut oil.
  2. Mix buckwheat flour, teff flour, carob, baking soda, salt and all spices in one bowl. 
  3. In the second bowl beat butter with dates puree until well combined. Then add eggs and continue biting for another few minutes.
  4. Turn mixer to low and add lemon juice and flour mixture, mix until combined.
  5. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula.
  6. Bake for 15 - 20 minutes or until a toothpick comes out clean. 
  7. Cool the cake in the pan for 5 minutes, then transfer it on the wire rack and cool completely.
  8. Cut the cake in half horizontally using a bread knife. Then spread the plum marmalade over one layer of the cake. Sandwich the two layers together with marmalade in the middle. Cut the cakes into 28 pieces. Put the coconut into a medium bowl. 

Make the icing:

  1. In a small saucepan over medium heat, melt the butter, then add milk, xylitol, cacao and stir until well combined. Add more milk if necessary. Don’t boil it.
  2. Dip the Lamingtons into the bowl of chocolate icing, using forks to turn the square, coating all sides. Let the extra chocolate drip off and then cover in coconut. Then transfer to a cake rack to dry.

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