These Christmas cookies are out of this world: spiced, naturally gluten-free and nourishing! You absolutely must try them!
*Background song playing now* Oh, the weather outside is frightful, but the fire is so delightful, and since we’ve no place to go…let’s bake more, let’s bake more, let’s bake more! 🎶 Come on, let’s bake more treats!
Make these little cookies with your children or grandchildren: guaranteed fun!
If you read my last post, you’ll know I ADOOORE this time of year. I’ve always loved it, but everything changed when my first nephew was born (and then the second and third). What I love most about Christmas is watching my three nephews unwrap presents: their eyes light up and their faces break into a smile when they find the toy they wanted. I admire them because they still believe in the magic of that day and because they get excited over the little things.
For decorating: combine egg white, powdered sugar and a little lemon juice — beat the egg white, add sugar and you’re done!
Enough sweet words for now (well, never really enough), let’s move on to these easy, nutrient-packed Christmas cookies!
Naturally Gluten-Free Christmas Cookies
Gingerbread men are great as gifts too!
Oh man — or should I say “Oh gingerbread man!” — aren’t they adorable? I know my decorating skills could be better, but let’s appreciate the effort! I’ve decorated cookies with royal icing only a handful of times, so these are perfectly imperfect. I’m more about substance than form (then again, I do love pretty food — so let’s call it 50/50).
You’ll have so much fun making and eating them!
I’ve been making gingerbread men for about three years and shared two versions in my ebooks last year and the year before. This time I wanted a gluten-free version. I’m not celiac, so I rarely buy specialty gluten-free flour mixes; instead I often use naturally gluten-free ingredients (like oats or buckwheat) and the results are delicious. That’s true for these gingerbread men too.
I decided to use oats to make them more nutritious. I blended rolled oats into a fine oat flour, added a little cornstarch to help bind (the egg also helps), and voilà — the dough held together without crumbling. Instead of molasses, which I rarely find, I used agave syrup and unrefined cane sugar to give that caramel-like flavor I love. And the spices? I left quantities flexible so you can adjust them to your taste: love cinnamon — add more; adore ginger — add a pinch! Despite the raw egg in the dough, you can taste a small piece of dough to check and adjust seasoning before baking.
Put on some Christmas tunes and get inspired!
If you recreate my recipe or make your own version, tag me on Instagram or send me a direct message!
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BISCOTTI OMINI DI PAN DI ZENZERO
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Ingredients
- 200 gr Oat flour – (I made it by finely blending rolled oats)
- 35 gr Cornstarch
- Ground cinnamon, nutmeg and ginger (to taste)
- 40 gr Oil – I used neutral seed oil
- 1 tablespoon Ice water
- 1 Egg
- 45 gr Unrefined cane sugar
- About ¼ teaspoon Salt
- 40 gr Agave syrup
For the royal icing – yields enough to decorate about 60 cookies
- 1 Egg white – about 35 gr
- 150 gr Powdered sugar
- Lemon juice
- Food coloring (optional)
Instructions
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If you don’t have oat flour, blend rolled oats until very fine.
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Mix the oat flour with cornstarch and the spices, then set aside.
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Using a small blender, emulsify the oil and ice water at high speed until combined.
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Add the egg, sugar, agave and salt, and blend again until creamy.
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Combine the wet mixture with the flour mix and knead briefly by hand until a shortbread-like dough forms.
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Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes (I chilled mine about 4 hours).
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After chilling, preheat the oven to 175°C (350°F).
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Roll the dough on a floured surface to about 0.5 cm thickness using a rolling pin.Tip: to prevent sticking, dust with cornstarch or roll the dough between two sheets of parchment paper.
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Cut out cookies with a cutter and place them on a baking sheet lined with parchment paper.
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Bake for about 23 minutes or until golden.
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Let the cookies cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
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These surprised me: they kept well for up to 7 days in an airtight container.
For the icing (optional)
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With an electric mixer, whisk the egg white and a splash of lemon juice until frothy, then gradually add powdered sugar until the icing reaches a piping consistency.