Christmas Cookie Cheat Sheet
Updated: Mar 24, 2020
Here is your Christmas Cookie Cheat Sheet! Each recipe listed below is vegan, gluten free, grain free, and refined sugar free. The three cookies: almond shortbread cut out cookies, strawberry jam thumbprint cookies, and dark chocolate chip biscotti (dipped in chocolate!), will cover all the bases for any guests or entertainers this holiday season.
Cut-out Almond Shortbread Cookies:
It is always great to have a cut out cookie to individually decorate! For cookie cutters I used a Christmas tree, candy cane, and gingerbread man – but the opportunities are endless.
Prep time: 20 minutes
Cook time: 10
Serves: 15 (depending on thickness and size)
¾ cup almond flour
¼ cup coconut flour
2 tbsp. arrowroot starch
1 tbsp. coconut butter (softened)
2 tbsp. coconut oil (room temperature)
3 tbsp. maple syrup
¼ cup plant based milk
½ teaspoon baking soda
1 tsp vanilla extract
1 tsp cinnamon
1.) Preheat the oven to 350F. Line a baking sheet with parchment paper.
2.) In a mixing bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda and cinnamon.
3.) Once the dry ingredients are combined, mix in the coconut butter, coconut oil, maple syrup and vanilla extract. Mix until a sticky, even dough is formed
4.) Place the dough on a sheet of parchment paper. Use cookie cutters (or your own design) to form the cookie shape you are looking for. Place each cookie onto the baking sheet when done.
5.) Put the tray of cookies in the oven and bake for 10 minutes.
6.) Remove cookies and let cool before eating or decorating!
For this recipe I used melted chocolate, as well as this vanilla coconut icing recipe:
1 can full fat coconut milk
1 Tbsp. coconut oil
1 Tbsp. maple syrup
1 Tsp. vanilla extract
- Just blend the ingredients together and then spread the frosting on your cookies as you wish!
Strawberry Jam Thumbprint Cookies:
Thumbprint cookies are great for every occasion. There might be jam in the center, but you can still get your chocolate fix from the drizzle on top. I added pumpkin seeds on top for more “festive” coloring.
Prep Time: 10 minutes
Cook time: 10 minutes
Servings: 8 servings (dependent upon size – I did 1 tbsp. dough per cookie)
1 cup almond flour
2 tbsp. arrowroot starch
2 tbsp. coconut oil
2 tbsp. plant based milk (I used an almond-cashew blend)
2 tbsp. maple syrup
6 tbsp. jam of choice
Pumpkin seeds for garnish
¼ cup gluten free and vegan chocolate, melted (optional – for drizzle)
1.) Preheat oven to 350F. Place a sheet of parchment paper on a cookie tray.
2.) Mix together almond flour, arrowroot starch, coconut oil, and milk.
3.) Once a dough is formed, spoon even portions of the dough onto the parchment paper. I used 1 tablespoon of dough per cookie. Roll dough into balls, gently press flat, and then use your thumb or spoon to make the imprint in the center.
4.) Place into the oven and bake for 12 minutes.
5.) Remove and let cool. Reinforce the thumb print in the center if necessary.
6.) Once the cookies are completely cooled, spoon jam into the center of each. Place pumpkin seeds in the center to add some color. If desired, drizzle the melted chocolate on each cookie. Let the cookies sit for another 10 minutes, then enjoy!
Chocolate Chip Biscotti – dipped in chocolate with pistachios and cranberries:
Growing up in a part Italian family, the biscotti is no stranger to me. Biscotti is known as a twice baked, almond cookie. This way, you can get even more almond in these cookies with a gluten free twist!
Prep time: 1 hour
Cook Time: 30 minutes
Servings: 6-8 cookies
1 Cup almond flour
2 Tbsp. coconut flour
2 Tbsp. arrowroot starch
2 Tbsp. maple syrup
2 Tbsp. coconut oil
2 Tbsp. plant based milk
1 Tsp. baking soda
¼ cup dark chocolate chips
¼ Cup melted dark chocolate
¼ cup shelled pistachios
¼ cup dried cranberries
¼ cup shredded coconut
1.) Preheat oven to 350F, and line a baking sheet with parchment paper.
2.) Combine the almond flour, coconut flour, arrowroot starch, and baking soda. Stir in maple syrup, coconut oil, chocolate chips, and milk of choice.
3.) Once the mixture forms a dough consistency, place the dough onto the baking sheet with parchment paper. Mold the dough into a loaf or log shape.
4.) Bake in the oven at 350F for 15 minutes. Remove and let cool completely, about 30 minutes. Cut the loaf into individual slices, roughly ½ inch thick, depending upon your preferences.
5.) Lay the slices on their side and bake for 10 minutes. Then, flip the cookies onto the opposite side for another 10 minutes.
6.) Once each side has cooked, remove and let cool completely before adding toppings. These pair great with tea, coffee, hot cocoa, or your favorite holiday beverage!