Easy Gluten Free Spicy Cookies with Chocolate, Cranberries and Walnuts

    These gluten-free Christmas cookies are chewy, crunchy and soft at the same time. Their wonderful honey flavor and warm spicy aromas will put you straight into a comforting festive mood.

To create those cookies I used my Gluten Free Gingerbread Cookies Recipe . I decreased the amount of coconut sugar, added chopped walnuts, dried cranberries and black and white chocolate chips. Basically you can use any other nuts or dried fruits. Personally I also love the combination of pecan nuts, white chocolate chips and dried apricot or hazelnut with dried plum and dark chocolate. 

If you are planning to make a Christmas cookie box, this recipe will work perfectly since it is quite quick and easy to make. The cookies stay fresh and delicious for at least 2 weeks but I can’t promise that they won’t disappear much sooner.

So turn on your favorite Christmas song, grab the ingredients and enjoy your Festive Baking!🎶🎶🎶 It’s beginning to look a lot like Christmas…

Easy Gluten Free Spicy Cookies with Chocolate, Cranberries and Walnuts.

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Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 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
• 70 g powdered coconut sugar
• 80 g honey
• 80 g ghee butter (room temperature)
• 1 egg (room temperature)
• 1 cup mix of dried cranberries, chopped walnuts and chocolate chips

Instructions

1. Mix buckwheat flour, teff flour, almond meal, a pinch of salt and baking soda. Using an electric mixer, beat the butter, sugar and all the spices together until fluffy. Add the egg and honey and beat at medium speed until combined. At the end of beating, add the dry ingredients. Stir in cranberries, walnuts and chocolate chips with a spatula.
2. Preheat the oven to 170°C and line a large baking sheet with parchment paper. 
3. From the dough, form walnut size balls. Place them on a baking sheet and flatten to a thickness of about 1 cm. Keep about 2 cm between cookies.
4. Bake at 170°C for about 15 min, depending on your oven. Let them cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely. Store cookies in a closed container for up to two weeks.