Vegan Glutenfree, Sugarfree Christmas Cookies
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I really wanted to bake with Faye this year for the fun and also start the tradition of Christmas baking with a rolling pin and cookie cutters.
I know so many great, healthy recipes but they don’t have the right consistency for cookie cutting.
It took a little trial and error and searching the internet until I found a realtively healthy-ish version that worked. I used Banana Flour and Date Syrup and also added some spice :)
Here it is:
(inspired by this recipe at Unconventional Baker)
INGREDIENTS
½ cup coconut oil, softened
½ cup date syrup
½ tsp pure vanilla extract
½ a vanilla bean pod scraped out
a dash of salt
1/2 teaspoon of Cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
2¼ cups gluten-free flour blend you can buy a ready made blend or make your own.
I used: 1 cup Organic Rice Flour, 1 Cup Banana Flour, 1/4 cup corn flour
Instructions
Preheat oven to 180 degrees.
Line 2 cookie sheets with parchment paper.
Prepare a rolling area with two additional sheets of parchment paper
cookie cutter(s) .
Place coconut oil in a large mixing bowl and whip it with a mixer until it’s creamy.
Add sweetener, vanilla extract and bean, and salt and mix once again to combine. Add in flour and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: the consistency of the dough should not be sticky but should press together when pinched — be sure to knead it really well first for some time — if it’s a little sticky, add a little more flour (try 1-2 tbsp); if it’s a little dry add a little more sweetener (try 1 tbsp)
Shape the dough into 2 balls and then flatten each into a disk.Roll out one of the dough balls between two sheets of parchment paper to ¼” thickness {or thinner or thicker depending on how you want your cookies to turn out}. Use a cookie cutter to cut out the cookies. Carefully transfer to a prepared cookie sheets, spacing them ½” apart {they won’t spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Repeat the process with the second dough ball.
Bake in a pre-heated oven for approximately 11-13 minutes, until the edges just begin to become golden. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don’t overbake}.
Allow the cookies to cool for 10 minutes and enjoy!
