Wednesday, December 18, 2013

5 Favorite Gluten-Free Christmas Cookie Recipes


Who loves Christmas cookies????  Me!!!!!!!!!!!!!!!!

Baking cookies (all right, all right....eating cookies) is my FAVORITE Christmas activity.   I love baking cookies.  I love eating cookies every more...and I don't like really fussy cookies that take lots of time.  I'm all about the simple and the delicious. 

So, I present to you my five favorite, easy, simple, delicious gluten-free cookie recipes

1.

Peanut Butter Birds Nest Cookies

Sorry for the bad photo. 

1 1/2 cups peanut butter

1 1/2 cups sugar

2 eggs

1/4 cup coconut flour

1 teaspoon vanilla

1/2 teaspoon salt

chocolate chips.

Preheat Oven to 350 degrees

Mix all ingredients (except chocolate chips) in a large mixing bowl.

Grease cookie sheets.

Roll dough into approximately golf-ball sized balls

Please 3-5 chocolate chips in the center of each ball making a "nest" around the chocolate chips.

Bake for 10 minutes or until bottoms juuuuuuuuust start to turn brown.

Enjoy!

2.

Buckeye Peanut Butter Bars

Photo from Allrecipes.com but my recipe is different from theirs. 

1 cup finely chopped nuts (almonds, pecans or walnuts. I whirl mine around in the food processor until they are broken into very small pieces.
1 1/2 cups peanut butter
2 cups powdered sugar
1 teaspoon salt

1 1/2 cups chocolate chips
1 tablespoon butter

Mix nuts, peanut butter, powdered sugar and salt in a large mixing bowl.  The mixture should be very thick....if you need to, you can add more powdered sugar.

Press into the bottom of a jelly roll pan.

In a microwave safe mixing bowl, melt chocolate chips with butter.  Stir frequently and watch for burning...

Spread the chocolate on top of the peanut butter.   Refrigerate for several hours until firm.  Cut into bars and enjoy! 

Warning:  These are VERY addictive.  Eat at your own risk. 

3.

Mexican Wedding Balls

Clearly I have a real calling as a food photographer

1 cup softened butter

2 cups Gluten Free Flour Blend (with xanthum gum).  I like and always use Namaste

1/2 cup confectionar's sugar

2 teaspoons vanilla

2 cups chopped walnuts

Preheat Oven to 350 degrees

Combine all ingredients.

Grease cookie sheets

Roll into balls.

Bake on cookie sheets for 10 minutes.

Roll balls in more confectioner's sugar while still warm,

Allow balls to cool and roll again in confectioner's sugar for one last coating.

4,

Chocolate Peppermint Fudge

Photo from allrecipies.com but it's my own recipe

3 cups chocolate chips

1 can sweetened condensed milk

1/4 cup butter

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1/4 teaspoon sea salt

Melt chocolate chips, butter and sweetened condensed milk in saucepan on stove.  Stir constantly to prevent burning.  Stir in extracts and salt.

Spread into greased glass pan and refrigerate several hours until firm.

Cut into squares and enjoy!

5.

Puppy Chow

So, I'm cheating and this isn't a cookie.  But it is a Christmas  any time of year, favorite of mine!

Photo from allrecipes.com
9 cups gluten free rice chex cereal

2 cups chocolate chips

1/2 cup peanut butter

1 teaspoon vanilla

1/2 teaspoon sea salt.

Over saucepan mix chocolate chips and peanut butter until melted.

Stir in vanilla and salt.

Toss with chex cereal, coating all the cereal.

Toss with confectioner's sugar.

Perfect for parties, games or just movies!

Now, go see Moxie Wife for more Five Favorites
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11 comments:

  1. Loved all of these! I'm totally making the fudge for Christmas day. Thanks!

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  2. The buckeye bars look delish! Thanks for this great list!

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  3. We're (thankfully) not gluten-free here, but I shared this with a friend who was looking for exactly this!

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  4. perfectly timed. I just promised my gf 3 year old we'd bake Christmas cookies this weekend and almost immediately regretted it…but the fudge and the puppy chow! Perfect!

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  5. Amelia, these look delicious!!! For the buckeye peanut butter bars, do you think you could sub coconut oil for the butter? My SIL is dairy-free, I would love to make something she could eat too....

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    Replies
    1. I think subbing coconut oil would work as long as they are kept at a temperature below 76 degree (so the chocolate doesn't melt). The point of the butter is to make the chocolate smoother and easier to spread. I think coconut oil would work just as well.

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  6. Happy I found this! My aunt is (somewhat) newly gluten-free and I was hoping I could find an easy recipe or two to make as a Christmas treat for her - special ingredients like GF flour are unfortunately not in my budget at the moment, but I can totally do puppy chow!

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  7. We always called the "puppy chow" Muddy Buddies, and they're so good. Thanks for these - I've been longing for good GF cookies that don't cost an arm and a leg.

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  8. Amelia, I just finished making a batch of the Mexican wedding cookies. Are these typically very fragile when you make them? Mine made about 48 cookies, there was no way they were "rollable", I used a small cookie scoop to "roll" them into balls. When I attempted to roll them in sugar, I had several cookies just explode into a crumbly mess - I was able to salvage the majority, but they are super fragile. What'd I do wrong? I didn't use Namaste but a similar brand that has xanthan gum. I did chop the walnuts pretty fine, maybe that was it?

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    Replies
    1. I think ours were a bit fragile, but not as fragile as that. I don't think it's the walnuts..you definitely want them chopped pretty fine (I actually used a food processor to chop mine).

      I think the difference might be the way you rolled them. We hand rolled ours and sorta squished them together/pressed the dought together really hard. I think that made them stay together better. Also, I don't think I really rolled them in the powdeder sugar, so much as I placed them in a bowl of powdered sugar and poured more powdered sugar on top (make sense?). They were fairly crumbly when people ate them though but they did hold together fairy well until that first bite.

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