How is it that Christmas is already around the corner? I’m pretty sure we were in June yesterday. Well I don’t know about you but it suddenly dawned on me that it’s Christmas in like 2 seconds and so it’s crucial to start making festive treats.
My favourite treats for this festive season are:
- Mince pies (yes I make a gluten-free version)
- Chocolate date balls
- Coconut biscotti
- Rice Krispies treats
- Christmas spiced cookies
Now that you know my guilty pleasures I decided to first share with the you my Christmas spice cookies that I made last week. What a great life choice, these delights were delicious! We even tested them on non-paleo friends and they were a win! I might just post one or two more of my favourite treats before Christmas for you to try 😉
This recipe is adapted from Detoxinista‘s gingerbread cookies recipe. They are so easy to make, full of nutty flavour and of course all the appropriate Christmas spices (you guessed it – cinnamon, ginger and nutmeg).
Mix together all the dry ingredients ensuring that there are no lumps.
Add in the wet ingredients and form into a ball.
Now you can either roll this into smaller balls to flatten with a fork into round cookie shapes or roll the dough out between two pieces of baking paper until half a centimetre thick. Then use cookie cutters of your choice to cut out your shapes. I did both.
Put them in the oven for 15 minutes until golden brown. The longer you keep them in the oven, the crunchier they get. But if you would like a more chewy centre then take them out when they’ve just turned golden brown. When cooled, sprinkle with shredded coconut or use Detoxinista’s paleo icing recipe for some added deliciousness. I assure you however, that they are amazing on their own.
Enjoy alongside some almond or cashew milk 🙂 or not. Totally up to you.
- 1.5 cups of almond flour
- 1/4 cup tapioca flour
- 1 tsp ginger powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp baking soda
- pinch of salt
- 2 Tbs coconut oil (melted)
- 1/4 cup honey
- Tapioca starch for rolling and cookie cutting
- Mix all the dry ingredients together until there are no lumps.
- Add the coconut oil and honey to the mixture and mix well forming into a ball of dough.
- Roll out between to sheets of baking powder sprinkled with tapioca starch until 1/2cm thick.
- Use a cookie cutter to cut out the shapes and place on a tray lined with baking paper.
- Gather the scraps of dough, and form another ball.
- Either roll this out again and use the cookie cutter or roll into small bite-size balls and flatten with a fork.
- When cooled, sprinkle with shredded coconut or decorate with icing.
