You’re going to love this traditional, healthyified Christmas cookie – a grain-free and sugar-free gingersnap! There is no need to throw your diet out the window over the holidays. You can have some of your traditional favorites along with some fun, new and interesting cookies.
Looking for gluten-free recipes and resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.
One of my favorite holiday memories growing up was baking Christmas cookies with my mom. A big pile of those round metal cookie tins filled with homemade cookies littered the kitchen. We baked, and baked, and baked some more. It was so much fun to see all the different varieties of cookies pile higher and higher!
Since my whole family has gone gluten-free, baking cookies just hasn’t been the same. My kids love cookies. I love cookies. I miss Christmas cookies—the cookies I baked with my mom. I’m excited that this year, my kids and I will be able to reinvent an old tradition. We will make oodles of Christmas cookies that our whole family can enjoy!
Do you remember eating gingersnaps as a kid? They were a messy cookie. I loved their zip and didn’t mind the crumbs as they crumbled around me. I’m sure my mom minded those crumbs though!
I was on a desperate search for a crispy, sugar-free, gluten-free gingersnap cookie recipe to use for the crust with my eggnog cheesecake. That’s what originally spurred on the desire to create this recipe. Whether you crumbled them up and use them in a crust or you let your kids munch on them for a bedtime snack, I think these will fit the bill.
Oh, and as you’re cleaning up the crumbs after your kiddos, don’t get after them too much. Smile as you think of the Christmas cookie memories they’ll have :).
- 1 1/2 cups almond meal
- 1/2 cup flaxseed meal
- 1/3 cup granulated erythritol or 1/4 cup xylitol (read more about xylitol)
- 1/2 teaspoon pure stevia extract (read more about stevia)
- 2 teaspoon ground cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon cloves
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2 Tablespoons melted butter
- 1 Tablespoon blackstrap molasses
- 2 teaspoon vanilla
- Preheat oven to 225 Degrees
- In a bowl, mix together almond meal, flax seed meal, erythritol, stevia, cinnamon, ginger, cloves, baking powder and salt.
- Add to the above mixture butter, egg, molasses, and vanilla. Stir until it forms a dough.
- At this point you can go one of two ways (it will taste the same either way). If you would like to go with a quick and easy way, or if will be crumbling the ginger snaps and using them for a crust, I would suggest going with option A. If you'd like pretty cookies, then use option B.
- On a large cookie sheet, roll out into a rectangle between 2 sheets of parchment paper to desired thickness being sure it is equal thickness all over so the edges won’t burn before the middle becomes crisp. Remove the top piece of parchment and score with a knife if you would like pieces that easily separate.
- Form the dough into small balls and press the balls to desired thickness. Line a cookie sheet with parchment paper and cook
- Bake one hour or more. The baking time will depend upon how thick your dough is. Bake until the cookies are firm and edges are crispy. Turn off the oven and leave the cookies in the oven another hour.
If you'd prefer to use sugar as your sweetener, skip the xylitol/erythritol and stevia and use 1/2 cup of sugar instead.
25 Days of Grain-Free Christmas Cookies
Christmas and cookies go hand-in-hand, but most traditional cookie recipes use wheat flour and other grains. If you are grain-free, or you are looking to cut back on the grains you eat, this cookbook gives you 25 amazing cookie recipes to continue to fill your home with the pleasant traditional tastes and aromas.
Of course, you can use these cookie recipes year round! Your family is going to love having these healthy, delicious alternatives.