I love Christmas cookies, but I don’t love the sugar highs and lows that seem to come hand in hand. To try and escape the sugar crash I made these sugar free Christmas cookies last year and they were a huge hit! I tweaked the recipe ever so slightly this year for these delicious (TODDLER APPROVED) sugar free Christmas cookies.
These cookies also make a sweet Christmas gift and keep really well. My advice is to definitely not miss the icing because they are slightly drier in taste (because of the spices) and texture. My son loved his topped with melted vegan dark chocolate (as did I) as an afternoon treat. To make the vegan dark chocolate icing simply melt a good quality dark chocolate (Loving Earth chocolate is a great option as it’s made with natural ingredients and is vegan-friendly) and pipe onto the top of the cookie. To perfect the shape of your piping you can use a toothpick.
I don’t feel guilty at all about him eating them because they literally have nothing ‘bad’ or processed or artificial in them at all. And, these are almost fail-proof to make (trust me, I’m a terrible baker – see the evidence of that here). If you are a little more creative you can definitely go to town on the decorating!
- 1 chia egg (1 tsp chia seeds soaked in 5 tbsp water for 5 minutes)
- 2 tbsp Mayvers super nut spread (or your favourite nut butter)
- 1 tbsp coconut oil
- 1 tsp boiling water
- 2 tbsp stevia
- 1/4 cup gluten free flour
- 1/2 cup chick pea flour (or equivalent gluten free flour of choice)
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1 tsp baking soda
- 2 tbsp almond milk
- Preheat oven to 180 degrees celcius;
- Add together the wet ingredients (chia egg, nut butter, coconut oil, boiling water and almond milk) and stir until well combined and smooth;
- Add the dry ingredients and continue to stir. The mixture should appear dry but hold together when pressed;
- Dust a board or clean surface with additional gluten free flour and pour out the mixture. Kneed into a dough. If the mixture is too dry add a little more almond milk, and more flour if it is a little too wet;
- Dust a rolling pin with GF flour and roll until approximately 2 cm thick;
- Press shapes using a cookie cutter or a cup and place on a baking tray lined with baking paper. Continue until all dough is used;
- Place the tray in the oven and bake for 20 minutes or until the cookies are starting to turn golden;
- Remove and allow to cool on a cooling rack;
- Ice (recipe in post)