The Wellness Potion’s Favourite Vegan​-Gluten Free – Refined Sugar-Free​ Christmas Cookies

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It’s here!  December along with all it’s Christmas cheer is finally upon us.  I absolutely love Christmas, I relish in the glory of creating memories with my little ones.  A time for gathering with loved ones, sipping mushroom- cacao elixirs by the warmth of cozy fires,  as the aroma of gingerbread cookies baking in the oven fill our home with the most beautiful warm grounding scents. This year I’m gifting you the recipes for six of my favorite gluten-free, refined sugar-free and vegan cookies. They’re the perfect treat to share with your family and loved ones this holiday season.

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Gingerbread Cookies

These gingerbread cookies are so delicious that the boys beg me to make them all year round!  I keep the decorating to a minimum, just a sprinkle of powdered sugar (sugar-free) as it makes me feel better about the boys and I eating copious amount of Christmas cookies during the festive season.  You can decorate these gingerbread cookies with royal icing if your heart desires.

Ingredients:
2 cups gluten-free flour blend
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/4 teaspoon pink Himalayan salt
1 teaspoon ground ginger
1 teaspoon ground Ceylon cinnamon
1/2 teaspoon ground cloves
1/2 cup coconut sugar
1/4 cup nut milk
1/4 cup coconut oil
1/4 cup molasses
1 tsp vanilla
One tablespoon of love

Directions:
1. Line two baking sheets with a nonstick surface set aside.
2. Mix chia seed egg set aside.
Chia seed egg = 1 tablespoon ground chia + 2.5 tablespoons of water.
3. In a medium bowl add all the dry ingredients sift to combine.
4. In a separate bowl add the wet ingredients plus the sugar, using a wooden spoon or handheld mixer cream together.
5. Combine the dry ingredients into the wet ingredients.
Your dough should hold it’s shape when pressed together.  It should resemble a playdough like feel. Split the dough into two and cover with plastic wrap.  Chill in the fridge for 1-2 hours.
6. Remove dough from the refrigerator and allow to come up to room temperature before rolling out.
7. When the dough is ready to be worked, pre-heat oven to 350 degrees.
8. Sprinkle a small amount of flour on two pieces parchment paper.  Roll dough out to 1/2 inch thick in between parchment paper.  Be sure not to roll dough out to thin, or your cookies will be crispy.
9. Lightly flour cookie cutters before cutting out your cookie Christmas shapes.
10. Place cookies 2 inches apart on the baking sheet to avoid the cookies from sticking together.
11. Bake for 8 – 10 minutes
12. Cool completely on cooling rack before decorating and enjoying your gingerbread cookies.

This recipe will make anywhere between 15 – 20 cookies, depending on the shape and size of your cookie cutters.

*if your dough is crumbly, spray dough with a small amount of water and knead the dough with hands until you achieve a playdough-like consistency.  if you do not have a cooking spray bottle, just wet your hands with a small amount of water. *
*If the dough is too wet, add a sprinkling of tapioca flour and knead the dough with hands until you achieve a playdough-like consistency*

 

Aiden’s Shortbread Cookies

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Always the first to disappear from the cookie jar!  These cookies don’t last long, and once you devour one, it’s so incredibly hard to resist one more.   These babies are Aiden’s favorite, and he could eat the whole batch in one sitting if I let him.  His famous words are “just one more mom, please.  It’s difficult saying no to those huge blue eyes, big red lips, oh and those sweet little freckles, spackled across his cheeks.   So, of course, I allow him “just one more”.  LOL
These shortbread cookies have a melt in your mouth, soft buttery texture that won’t let your taste buds down.  We hope you enjoy them as much as we do.

Ingredients:
1/2 cup coconut oil – at room temperature
1/4 maple syrup – at room temperature
2/3 cups almond meal
2/3 cups oat flour
2/3 cups tapioca starch
1/4 teaspoon pink Himalayan salt
2 teaspoon vanilla extract
dissolve tablespoon of love

Directions:
1. Line two baking sheets with a nonstick surface set aside.
2. In a medium bowl add all the dry ingredients sift to combine.
3. In a separate bowl add the wet ingredients – cream together.
4. Combine the dry ingredients into the wet ingredients.
Your dough should hold it’s shape when pressed together.  It should resemble a playdough like feel.  Split the dough into two and cover with plastic wrap.   Chill in the fridge for 1-2 hours.
5. Remove dough from the refrigerator and allow to come up to room temperature before rolling out.
6. When the dough is ready to be worked, pre-heat oven to 350 degrees.
7. Sprinkle a small amount of flour on two pieces parchment paper before rolling out dough to avoid the dough from sticking.  Roll the dough out about 1/2 inch thick.   Be sure not to roll dough out to thin, or your cookies will be crispy.
8. Lightly flour cookie cutters before cutting out your cookie Christmas shapes.
9. Place cookies 2 inches apart on the baking sheet to avoid the cookies from sticking together.
10. Bake for 8 – 10 minutes
11. Cool completely on cooling rack before decorating and enjoying your shortbread cookies.

Allow cookie to completely cool before eating or decorating.   I like to sprinkle a small amount of sugar-free powdered sugar.  Or you can decorate with royal icing, and or buttercream.

*If your dough is crumbly, spray dough with a small amount of water and knead the dough with hands until you achieve a playdough like consistency*
*If the dough is wet, add a sprinkling of tapioca flour and knead the dough with hands until you reach a playdough-like consistency*

 

Coconut & Oat Chocolate Chip Cookies

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These are hands down the best oatmeal-chocolate chip cookies.  EVER.   The raw dough is just as delicious as the baked cookies.  The last time, I baked them I ate half the mixture raw.  Ha.  Noah was the most disappointed that I only produced half the amount of cookies from the previous batch.  Luckily I was able to redeem myself, with a full batch of these delicious cookies.  They make a great snack any time of the day.

Ingredients:
1.5 cup rolled oats
1/2 cup shredded coconut
1/2 cup hemp hearts
1 teaspoon baking powder
1 teaspoon Ceylon cinnamon
1 teaspoon ground cloves
1/4 teaspoon pink Himalayan sea salt
1/4 cup butternut squash or pumpkin puree
1/2 cup maple syrup
1/4 cup nut butter or seed butter
2 teaspoon vanilla extract
1 cup sugar-free chocolate chips (I use Lilly’s Chocolate)
1 tablespoon of love

Directions:
1. Preheat oven to 350 degrees and line two baking sheets with a nonstick surface, set aside.
2. In the jar of a food processor, add all of your dry ingredients and pulse until oats and coconut form a chunky flour consistency.
3. Add wet ingredients and pulse until a dough starts to form.
4. Remove cookie batter from food processor jar and into a bowl.
5. Add chocolate chips – mix to combine.
6. Using a tablespoon scoop out dough and place on a lined cookie sheet.
7. Press cookie dough with wet fingers to make round cookie shapes.
8. Bake for 15 minutes

Enjoy!

 

 

Noah’s Chocolate – Nutty Chocolate Chip Cookies (Reindeer Hooves)

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Chocolate and nut lovers rejoice!  These cookies are hands down amazing.  I mean, that’s why when Noah asks me to bake them, it’s a done deal.  Plus, I can’t say no to him either.  I tell ya, those big blue eyes and golden hair, he’s definitely my little charmer.  Get’s me every time.  They’re similar to my coconut & oat chocolate chips cookies, but with way more chocolate, as well as tons of nuts and seeds.  The added chocolate drizzle dresses them up for Christmas festivities.  We hope you enjoy them!

Ingredients:
1.5 cup rolled oats
1/2 cup flaked coconut – unsweetened, unsulphured
1/2 cup raw cacao powder
1/2 hemp hearts
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup cashews
1/4 cup walnuts
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pink Himalayan salt
1/2 cup maple syrup
1/2 cup butternut squash or pumpkin puree
1/4 cup nut butter or seed butter
2 teaspoon vanilla extract
1 cup sugar-free chocolate chips (I use Lilly’s Chocolate)
1 tablespoon of love

Directions:
1. Preheat oven to 350 degrees and line two baking sheets with a nonstick surface, set aside.
2. In the jar of a food processor, add all your dry ingredients and pulse until oats, coconut, seeds, and nuts form a chunky flour consistency.
3. Add wet ingredients and pulse until a dough starts to form.
4. Using a tablespoon scoop out dough and place on a lined cookie sheet.
5. Press cookie dough with wet fingers to make round cookie shapes with dough.
6. Bake for 15 minutes
7. Allow cookies to cool before drizzling on melted chocolate.

Melted Chocolate Drizzle

Ingredients:
1/4 cup of chocolate of your choice.  I use Lilly’s chocolate chips as they are refined sugar-free
2 tablespoons coconut oil
2 tablespoons maple syrup
1 tablespoon nut milk
1 tbsp of love

Directions:
Melt ingredients for chocolate drizzle over a double boiler, until smooth.  Drizzle over cooled cookies.

Allow chocolate drizzle to cool completely before eating. Store cookies in an airtight container and keep in the refrigerator for up to a week.

Enjoy!

 

 

Almond Chocolate drizzled Cantucci (Biscotti)

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This recipe has been adapted from my mothers Sicilian Cantucci recipe that she’s been making since she could probably reach the kitchen counter!  My mother is fantastic in the kitchen!  I’ve swapped out the white sugar for maple syrup and switched the white flour to a blend of almond and tapioca flour.  These cookies have a beautiful texture, they’re perfect for dipping into hot cocoa, coffee or a delicious frothy latte.   I hope you enjoy them.

Ingredients for cookies:
1 1/2 cups almond flour
1/4 cup tapioca starch
1 teaspoon baking powder
1/3 cup maple syrup
2 tablespoon nut milk
2 teaspoon vanilla
1 tablespoon coconut oil
2 teaspoons almond extract
2 tablespoons freshly squeezed orange juice
1 tablespoon of love

Ingredients for Melted Chocolate Drizzle and Almond Crumble
3/4 cup dark chocolate for drizzle (I use Lilly’s Chocolate chips)
1/2 cup crumbled almonds for topping

Directions:
1. Preheat oven to 340 degrees, and line a baking sheet with a non-stick surface – set aside.
2. Shif the dry ingredients in a mixing bowl, set aside.
3. Combine the wet ingredients in a mixing bowl.
4. Combine the dry ingredients to the wet ingredients and incorporate until dough forms.
5. Split the dough down the middle and form two logs on your lined baking sheet.  Logs should be about 4 inches high.
6. Bake for 20-25 minutes or until golden brown around the edges.
7. Remove from heat. Set on a cooling rack.
8. Reduce oven temperature to 300 degrees
9. Once logs are completely cooled,  cut logs into 3/4 inch thick cookies, and place back on baking sheet.
10. Bake cookies for another 10 to 15 minutes.  Depending on how soft or crunchy you would like your cookies.  Less time equals a softer cookie and a longer baking time will give you a crunchier cookie.
12. Prepare your melted dipping chocolate and almond crumble.
13. Inheat-safe mixing bowl, over a double boiler, melt 1/2 cup chocolate.
14. In the jar of a food processor crumble 1/2 cup almonds.
15. Let cookies cool completely, before dipping them into melted chocolate and sprinkling on almonds.

 

 

Chocolate Crackle Christmas Cookies

This is another classic Christmas cookie recipe that I’ve adapted from my mother.  Thanks, ma!  We’ve been making these for decades,  it just wouldn’t be Christmas without them.  This is my fourth year of making my vegan, gluten-free/sugar-free variation, and I couldn’t be more pleased with how delicious and how incredibly fudgy they are. These are fast becoming one of our favorites.  We hope you enjoy every last bite.

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Ingredients:
1 1/4 cup gluten-free flour blend (I use 1/2 cup each oat and chickpea flour, and 1/4 cup tapioca flour)
1/3 cup, plus 2 tablespoons cacao powder
1 teaspoon baking powder
1/4 teaspoon pink Himalayan salt
1 1/4 cup dairy-free/sugar-free chocolate chips (Lilly’s Chocolate)
1/3 cup coconut butter or coconut oil
1/2 cup pumpkin or butternut squash puree
2/3 cup coconut sugar
2 teaspoons pure vanilla (alcohol-free)
1/2 cup powdered sugar-free icing sugar for rolling/sprinkling on cookies
1 tablespoon of love

Directions:
1. Pre-heat oven to 350 degrees. Line a cookie sheet with a non-stick surface.
2. In a mixing bowl sift together flour, cacao powder, baking powder, and salt.  Set aside.
3. In a heat-safe mixing bowl over a double boiler, melt chocolate, coconut butter or coconut oil.  Once the chocolate starts to melt add puree, sugar, and vanilla.  Remove from heat.
4. Combine the dry ingredients into the melted chocolate mixture.
5. Cover bowl and refrigerate mixture for 1- 2 hours.
6. In a small bowl add 1/2 cup icing sugar. Set aside
7. Remove dough from refrigerator and allow to rest at room temperature for 30 minutes.  Pre-heat oven to 350 degrees.
8. Using a spoon scoop 1/2 – 1 tablespoon of cookie dough and roll into a small ball, roll cookie ball into the icing sugar and place on cookie sheet 2 inches apart.
9. Bake cookies for 12 minutes.
10. Allow cookies to cool on a rack before sprinkling with more refined sugar-free powdered sugar.  Store cookies in an airtight container and keep in the refrigerator for up to a week.

 

 

 

1 Comment

  1. Reblogged this on The Purple Almond and commented:
    This is a wonderful article…filled with healthy alternatives to traditional holiday cookie favorites, including biscotti, shortbread and gingerbread, among a few others. Head over and check it out! YUM! I”m definitely making some of these this year!

    Like

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