Gluten Free Christmas Cookie Recipes | Treats for the Women's Shelter
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Recipes in this Video
4 recipes
gluten-free
Ingredients
- ●1 1/2 cups gluten-free all-purpose flour
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1/2 cup unsalted butter, softened
- ●1/2 cup brown sugar
- ●1/4 cup granulated sugar
- ●1 tsp vanilla extract
- ●1 large egg
- ●1 cup chocolate chips
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- 3In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- 4Add the vanilla extract and egg to the butter mixture, and mix until well combined.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Fold in the chocolate chips until evenly distributed throughout the dough.
- 7Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 8Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 9Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
mixing bowlswhiskbaking sheetparchment paperspatulawire rack
gluten-free
Ingredients
- ●1 cup natural peanut butter
- ●1/2 cup honey
- ●1/4 cup cocoa powder
- ●1/4 cup coconut oil
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1In a medium saucepan, combine the peanut butter, honey, cocoa powder, coconut oil, vanilla extract, and salt.
- 2Heat the mixture over low heat, stirring constantly until everything is well combined and smooth.
- 3Remove the saucepan from heat and let it cool for a few minutes.
- 4Line an 8x8 inch baking dish with parchment paper.
- 5Pour the fudge mixture into the prepared baking dish and spread it evenly.
- 6Refrigerate for at least 2 hours or until firm.
- 7Once set, remove the fudge from the baking dish using the parchment paper.
- 8Cut into squares and serve.
Equipment
medium saucepanspatula8x8 inch baking dishparchment paper
gluten-free
Ingredients
- ●1 1/2 cups gluten-free all-purpose flour
- ●1/2 tsp baking powder
- ●1/4 tsp salt
- ●1/2 cup unsalted butter, softened
- ●1/2 cup granulated sugar
- ●1/4 cup brown sugar, packed
- ●1 large egg
- ●1 tsp vanilla extract
- ●1/2 cup fruit jam (your choice)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- 3In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 4Beat in the egg and vanilla extract until well combined.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Line a baking sheet with parchment paper.
- 7Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- 8Make a small indentation in the center of each cookie using your thumb or the back of a spoon.
- 9Fill each indentation with a small amount of fruit jam.
- 10Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- 11Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Equipment
mixing bowlwhiskbaking sheetparchment paperspoonwire rack
gluten-freenut-free
Ingredients
- ●1 cup gluten-free Oreo cookies, crushed
- ●1 cup dark chocolate chips
- ●1/2 cup white chocolate chips
- ●1/4 cup crushed nuts (optional)
- ●1/4 tsp sea salt
Instructions
- 1Line a baking sheet with parchment paper.
- 2In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between until smooth.
- 3Spread the melted dark chocolate evenly on the prepared baking sheet.
- 4Sprinkle the crushed gluten-free Oreo cookies over the melted chocolate, pressing them down gently.
- 5Melt the white chocolate chips in a separate bowl using the same method as the dark chocolate.
- 6Drizzle the melted white chocolate over the Oreo layer in a zigzag pattern.
- 7If using, sprinkle the crushed nuts and sea salt on top of the white chocolate.
- 8Refrigerate the bark for about 1 hour or until fully set.
- 9Once set, break the bark into pieces and serve.
Equipment
baking sheetparchment papermicrowave-safe bowlspatula
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