2023 Christmas Baking | 6 Holiday Baking Recipes with Gluten Free Options

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

granulated sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Start by making gluten-free sugar cookies.

In a stand mixer, combine 2 cups of butter and 2 cups of sugar and cream together.

Add in 2 eggs, 2 egg yolks, and a splash of vanilla, and mix well.

Add 4 and 2/3 cups of Bob's Red Mill gluten-free all-purpose flour and 1/2 teaspoon of baking powder and mix until combined.

Roll the dough out on parchment paper, split into two, and chill in the fridge for at least 30 minutes.

Begin making iced gingerbread oatmeal cookies by creaming together 1 cup of butter, 3/4 cup of cane sugar, and 1 cup of brown sugar in a stand mixer.

Add 2 tablespoons of molasses, a splash of vanilla, 2 whole eggs, and 2 egg yolks, and mix well.

In a separate bowl, combine 2 and 1/2 cups of rolled oats, 2 and 1/2 cups of oat flour, 1 teaspoon of baking soda, 2 teaspoons of ground ginger, 1 and 1/2 teaspoons of cinnamon, 1/4 teaspoon of ground cloves, 1/2 teaspoon of salt, and 1/2 teaspoon of ground nutmeg.

Mix the dry ingredients into the wet ingredients and chill the dough for at least 30 minutes.

Cut out shapes from the chilled sugar cookie dough and preheat the oven to 375°F.

Bake the sugar cookies for 7 to 9 minutes, adding a couple of minutes for stoneware.

Let the cookies cool on the baking sheets to prevent breaking.

Scoop the iced gingerbread oatmeal cookie dough into balls and set them on a pastry board while the sugar cookies cool.

Bake the iced gingerbread oatmeal cookies at 350°F for 11 minutes, adding a couple of minutes for stoneware.

Allow the iced gingerbread oatmeal cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.

For the oat flour chocolate peppermint crinkle cookies, melt 1/2 cup of butter and add to a bowl.

Add 1/2 cup of lightly packed brown sugar, 2 room temperature eggs, and 1 teaspoon of peppermint extract and mix well.

Stir in 1/2 cup of cocoa powder, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt, then fold in 1/2 cup of chocolate chips.

Chill the crinkle cookie dough in the fridge for about 30 minutes.

For gluten-free shortbread, combine 1 and 3/4 cups of Bob's Red Mill gluten-free all-purpose flour, 1 cup of powdered sugar, and 1/4 teaspoon of salt in a stand mixer.

Add a splash of vanilla and 14 tablespoons of cold butter, mixing on medium-low until the dough comes together, which may take about 5 minutes.

Roll out the dough to about 1/3 of an inch thick and cut into shapes.

Cooking Techniques

Equipment Needed

Dietary

Allergens