What is Christmas without a few Christmas cookies? Yes, I am a personal trainer advocating the Christmas cookie. I am a firm believer in moderation and that one shouldn’t be deprived a little treat now and then. My kids wanted to make cookies for Santa and who am I to deny the big guy his cookie. However, if Santa is like the people in my house he cannot have dairy, soy, wheat, or eggs. After searching high and low, I found this recipe at AllergyCookie.com. Thanks to these creative people we were able to have our treat and stay away from our food sensitivities.
- 4 3/4 c. gluten free baking flour
- 1 T. + 1 t. baking powder
- 3/4 t. soda
- 2 T. fruit pectin
- 1/2 t. salt
- 1 c. Soy Free Earth Balance
- 1 1/2 c. sugar
- 6 oz. Greek Style So Delicious Cultured Coconut Milk
- 1/4 c. milk alternative
- 2 T. apple cider vinegar
- 1 t. vanilla
- Mix dry ingredients and set aside.
- Cream Earth Balance and sugar.
- Add cultured coconut milk, milk alternative, apple cider vinegar, and vanilla.
- Using a paddle or dough hook, slowly add dry ingredients.
- Mix on low until well blended.
- Roll into ball and refrigerate 30 to 60 minutes (or place in freezer for 15 minutes).
- On a lightly floured surface, roll to desired thickness (about 1/8 to 1/4 inch thick).
- Cut into shapes and place on greased cookie sheet.
- Bake at 375 for 8 to 10 minutes.
- Remove from pan and cool completely on cooling rack.
- Frost and serve same day or flash freeze until ready to use.
* We did not frost the cookies, we decorated the cookies with sugar sprinkles prior to baking.