Gluten Free Thumbprint Cookies

Gluten Free Thumbprint Cookies are filled with your favourite jam and melt in your mouth like a traditional whipped butter cookie. They are light and fluffy with a soft texture. The colours are festive, especially when red jams are used. These traditional cookies are a favourite for many, and this gluten free version will not disappoint! 

The best kind of Christmas cookies are the ones that melt in your mouth because they are so soft and fluffy. They are the ones that you can't stop eating because they are addicting and one is never enough. To me, this means either shortbread or whipped cookies. I wait all year for them because they just don't have the same effect when its not Christmas. When I found the last bit of my homemade Peach Jam and Raspberry Freezer Jam I decided to try making these cookies, the dough and jam were the perfect compliment for each other. The tartness of the peach jam is the perfect balance with the sweet cookie. These gluten free cookies are quick and easy to make. They add colour to any cookie platter, and can be enjoyed by everyone. I found then when pressed down by the thumb they cracked but could easily be put back together, this did not have any effect on their texture once baked. If the dough is too soft or sticky after mixing and it is difficult to roll them into balls, chill the dough in the fridge for 30 minutes. There are so many ways that you could customize these cookies if jam isn't your favourite. Placing chocolate in the middle or rolling the dough in your favourite nut or coconut adds variety. This recipe makes approx. 30 cookies so you could make a few variations.

Gluten Free Thumbprint Cookies

1 Cup Soft Butter
1/2 Cup Icing Sugar
2 Tsp Vanilla
2 Cups Gluten Free 1:1 Flour
Jam of your choosing (Approx 1/2 Cup)

- Preheat oven to 350 degrees.
- Cream together Butter, Sugar and Vanilla until fluffy.
- Add in flour and mix.
- Roll into 1 inch size balls and place on a parchment lined cookie sheet. 
- Press centre down with thumb or the back of a spoon.
- Fill centre with Jam
- Bake 12-15 minutes and let cool for 10 minutes before removing to wire racks. 
- Once cool, sprinkle with icing sugar. 

Mini Gluten Free Eggnog Donuts

These festive, gluten free donuts are perfect for Christmas and all winter long. They have comforting flavour and will fill you with warmth. Mini Gluten Free Eggnog Donuts are small enough that you can enjoy one guilt free, if you can stop after just one! They have a the texture of a cake doughnut with a chewy inside but are baked instead of fried. These donuts freeze well and make the perfect snack, dessert, or addition to your Christmas breakfast.

One of my favourite parts of the holiday season is all the wonderful smells. The outdoors smell like fresh pine and snow, while the malls smell like cinnamon and vanilla, while many houses smell like fresh baking. Eggnog has comforting flavour and smell. Nutmeg is warming on a cold winter day and is a staple of Christmas holidays. Normally it is best enjoyed with rum, or brandy but I like putting it in anything I can. It makes a great replacement for cream in coffee, and is great in all types of baking!  I have spoken to many people who don't like eggnog because of its thick and frothy texture, but when your putting it in baking your getting its rich flavour instead. And when you place it in baking you can enjoy a glass of rum on the side without having to dilute it!

Last year I made Gluten Free Gingerbread Eggnog Donuts for Christmas, however these eggnog donuts have better texture and flavour! They are crunchy on the outside and chewy on the inside, much like a cake donut. I love donuts at Christmas time. My grandma always made fried donuts that were perfect when they were hot on the outside, still a little frozen on the inside and rolled in icing sugar. Since being diagnosed with Celiacs I haven't been able to enjoy one of my Granny's fried pieces of heaven, but I still try to satisfy my donut craving. I am working on a good fried recipe, but these baked ones are good enough to fill my donut void. These donuts are really easy and quick to make, even the glaze takes minimal time! They freeze well so they can be made in advance and pulled out when you are ready to enjoy or have unexpected company. I use a baby cakes donut maker because they are quick and easy, but you can also bake these donuts in the oven in a donut pan or mini muffin tins.

Mini Gluten Free Eggnog Donuts

1/4 Cup Margarine

1/4 Cup Brown Sugar

1 Egg

1/2 Cup Egg Nog

1 Cup Gluten Free 1:1 Flour

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Nutmeg

1 Tsp Corn Starch

1/4 Tsp Cinnamon

- Mix together first four ingredients.

- Add in remaining ingredients and mix until combined

- Place batter in a zip lock bag and cut off corner, pipe into donut maker or donut trays.

- If using donut maker (Such as BabyCakes) cook for approx 6 Minutes, If using donut trays bake at 350 degrees for 15-18 minutes or until golden brown and a toothpick can be inserted and removed cleanly. 

Eggnog Glaze

1/2 Cup Icing Sugar

2 Tbsp Egg Nog

1 Tbsp Butter 

Dash of Nutmeg

- Combine together, and dip donuts into glaze, let dry on parchment paper for 3-5 minutes before drizzling with chocolate. 

Chocolate Drizzle

1 Tbsp Butter

1/8 Cup Milk

1/2 Cup Chocolate Chips

-Melt all ingredients together over the stove.
-Let cool for a few minutes and pour into a ziplock bag. Cut a small corner off and drizzle over Donuts.

Gluten Free Cranberry and White Chocolate Peppermint Cookies

These Gluten Free Cranberry and White Chocolate Peppermint Cookies have a great chewy texture that is soft in the middle. They don't expand like their gluten filled counterparts but they taste just the same! The cranberries make them tart while the white chocolate adds the perfect amount of sweetness, and the peppermint makes these cookies refreshing! They are perfect for the holidays because of their pop of colour, while the cranberries and peppermint give a nice change to the endless sweet treats that seem to be consumed over the holiday season.

I love cookies! Store bought cookies, homemade cookies, old freezer burnt cookies, anything that resembles a small crunchy and chewy circle of chocolatey, sweet goodness; I don't discriminate against cookies. They make a bad day good, and a good day better!When I think of cookies I immediately think of sugar and chocolate filled treats of joy. As far as I am concerned cookies are not healthy and should never have fruit, raisins, or anything besides chocolate in them. Needless to say I was blown away when I first saw a recipe for white chocolate and cranberry cookies. Cranberries and cookies were not okay with me, even though I loved white chocolate coated cranberries this was a recipe for disaster. Except, it wasn't! White chocolate and dried cranberries are the perfect combination in a cookie! These cookies are still packed with the sweet chocolate that I love, but they have a healthy twist that adds amazing flavour and texture. If you have ever had that disappointing moment of biting into a raisin cookie that you mistook for chocolate chips, these cookies will regain your trust in cookies! 

Peppermint has many therapeutic effects. It is commonly used to treat upset stomach, indigestion, and symptoms of IBS. Because of it's ability to calm the stomach, many people consume peppermint after eating a meal in the form of tea or a mint. However, I have read that it is better to consume the peppermint before a large meal rather than after. In the case of these Cranberry Peppermint Chip Cookies I think its perfectly acceptable to consume dinner before dessert, especially on Christmas. Most people enjoy a large Christmas meal, and then have a large dessert following. Everyone is stuffed full of all their favourites and feel completely exhausted while their body digests. If you're like me and wear your stretchiest pants (since pants are necessary for family occasions in most families - or mine anyways) to dinner and still feel full, you are doing Christmas right! Cranberry Peppermint Chip Cookies are refreshing and the perfect treat to calm down that full stomach in between dinner and dessert, or when you are completely done and need something to help your turkey coma.

Even Santa will enjoy these cookies when he stops by with your presents! Peppermint is great for treating headaches and since the big man stays up all night, deals with eight reindeer, has thousands of elves running around, and has to handle the pressure of not disappointing any children around the world, he has to have a killer migraine by the time he gets home. Hopefully these cookies will make him feel a bit better, but with all that pressure its probably best to leave him a bottle of Advil and some rum!

Gluten Free Cranberry and White Chocolate Peppermint Cookies

1/2 Cup Softened Butter

1/3 Cup Apple Sauce

3/4 Cup Brown Sugar

1/4 Cup White Sugar

2 Eggs

2 Tsp Vanilla

2 Cups Gluten Free All Purpose Flour

1 Tsp Baking Soda

1 Tsp Baking Powder

1 Tsp Xanthan Gum

2 Tsp Corn Starch

1/2 Cup Dried Cranberries

1/2 Cup White Chocolate Peppermint Chips

          or

          1/2 Cup White Chocolate Chips

          1 Tsp Peppermint Extract

- Combine Butter and Sugar until creamy, add Apple Sauce and Egg and mix well.

- Add Remaining ingredients, but leave out Cranberries and White Chocolate, mix until combined.

- Fold in White Chocolate and Dried Cranberries.

- Place in air tight container and let chill for an hour or more.

- Preheat oven to 350 Degrees.

- Roll dough into one inch balls and press down with a fork on a parchment lined baking sheet. 

- Leave space between cookies so they have room to expand.

- Bake for 8-10 minutes and let cool for 15 minutes on tray before transferring. 

- Makes approx. 30 Cookies 

Gluten Free Rolled Oatmeal Chip Cookies

Gluten Free Rolled Oatmeal Chip Cookies are loaded with chocolate! They are soft and chewy on the inside with a bit of crunch on the outside. These cookies are easy to make, but if you are looking to save time you can drop them on a cookie sheet instead of rolling them into a log! They freeze well and are sure to be a new holiday favourite for your family!

This year has been a struggle to find the Christmas spirit in myself, or it was until I started my holiday baking! Trying to find recipes that tasted and smelled like my childhood Christmases sparked excitement in me. This year has been busy with lots of changes, but I hope the next few days of holiday posts can spark my excitement for blogging in the same way that baking sparked my Christmas spirit! This is my first post since June, and my 2016 New Years resolution is to make my blog more of a priority in my spare time since I spend so much time cooking, and photographing my creations.

Christmas cookies have been around since the middle ages when baked goods were often used to mark a special occasion. This sweet trend quickly spread across Europe and evolved; cookie cutters were developed to make various shapes, and colours were added to make the cookies a little bit more festive. Around Christmas many people exchange cookies with one another, to show appreciation or thanks. Everyone enjoys a Christmas cookie, even Santa himself appreciates a treat with a warm glass of milk when he stops by (Although I was always told that Santa preferred perogies and cabbage rolls, and he seemed to enjoy them just as much)! The tradition of leaving cookies for Santa is rumoured to have began during the great depression as a way for parents to inspire their children to share with others during the holidays and learn that it is always better to give than to receive.

I first made these cookies a few years ago when I was figuring out what I would be able to enjoy over Christmas as a newly diagnosed celiac. Back then I combined all the ingredients in a blender to make the batter smoother. The cookies resembled a shortbread cookie and they did not have any chocolate or cinnamon which is what I think makes them so delicious. This cookie has the flavour and texture of a classic oatmeal cookie, but the style of a rolled cookie. If you do not want to fuss with rolling the dough or are short on time they can be made the same way but drop the dough onto a sheet rather than rolling it. I find the extra effort of rolling makes the cookies pretty and gives me a little bit more holiday spirit! As a child I loved the smell of oatmeal chip cookies, and the taste of these does not disappoint. They are sweet with a hint of spice and are chewy with a bit of crunch. Everything about these oatmeal chip cookies will satisfy the senses, and they are gluten free! Every year I make tons of sweet treats and one becomes my favourite for that season, so far these cookies are my number one for 2015.

Gluten Free Rolled Oatmeal Chip Cookies

                                                                   1/2 Cup Butter 

1/2 Cup Brown Sugar

1 Egg

1 1/2 Cups Oats

2 Tsp Vanilla

1/4 Cup Coconut Flour

1 Tsp Cinnamon

1/2 Cup Vanilla Chocolate Chips

-Cream together Butter, Brown Sugar, Egg, and Vanilla.

-Add remaining ingredients and mix until combined.

-Place onto a piece of parchment paper sprinkled with coconut flour and form into a log, approx 2 inches wide.

-Wrap parchment paper around and cover in plastic wrap, place in the fridge and let chill for at least three hours or overnight.

-Preheat oven to 350 degrees.

-Slice cookies to be approx. 1/4 inch. They tend to be crumbly when sliced but form into circles easily and are not crumbly once cooked. They do not spread out so they can be placed close together on the cookie sheet.

-Let cook for 12-15 minutes, until golden brown, and let cool on the sheet for 10 minutes before moving to wire racks. 

- Once cooled, drizzle with chocolate toping.

Chocolate Topping

1 Tbsp Butter

1/8 Cup Milk

1/2 Cup Chocolate Chips

-Melt all ingredients together over the stove.

-Let cool for a few minutes and pour into a ziplock bag. Cut a small corner off and drizzle over cookies.

Last year I posted 12 days of Christmas Baking, which had 12 different gluten free recipes for the holiday season. This year I have not had time to make that many treats, but will be sharing my creations over the next six days, so keep checking back! Cookies are the perfect treat for guests who pop by unexpectedly, they can be used to decorate a holiday table, and always pair well with coffee or tea. But who am I kidding? You don't need an excuse to enjoy a cookie, its the holidays and the perfect time to indulge!

Gluten Free Eggnog Cupcakes

These Eggnog Cupcakes have amazing flavour, and are gluten free! They are light and fluffy, with the perfect amount of Christmas spice! They are great for the individual who doesn't eat gluten, and the individual who does. Everyone will love their perfect flavour and texture! Eggnog Cupcakes are perfect for winter, and the Christmas season! 

Day 12: 12 Days of Gluten Free Christmas Baking

It is finally day 12! There has been so much baking posted over the last week and a half. I hope you have found something gluten free for yourself or a loved one to enjoy! Everyone should be able to enjoy Christmas treats and not feel left out over the holidays. When starting the 12 Days series I wanted to make Christmas a little more cheerful for those people who have Celiac Disease or a Gluten Intolerance, and I hope I did just that! I had so much fun experimenting with different recipes and ideas, I hope you enjoy eating the baking just as much as I did.

I LOVE EGG NOG. However, dairy products can really upset my stomach so most years I avoid it. This year I was ecstatic to find out that So Delicious made seasonal drinks out of coconut milk! I immediately went to Natures Fare and bought a few quarts to try! It is thick and creamy and you can't tell that it is not real eggnog. I cannot get enough of it!  Eggnog is a holiday classic, many people enjoy it with some sort of rum or liquor. However, it also tastes amazing in baking! The spices are bold and flavourful and they offer warmth and comfort over the holidays. Everyone loves cupcakes. They are a great pair with tea, and make an awesome dessert. These Egg Nog Cupcakes have great flavour, and are light and fluffy!

Egg Nog Cupcakes

1 Cup Sugar

3/4 Cup Butter

3 Egg Whites

1 1/2 Cups Gluten-Free All Purpose Flour

2 Tsp Baking Powder

1 Cup Egg Nog

Preheat oven to 350 Degrees.

Beat together Egg Whites, Sugar, and Butter until creamy and fluffy.

Add remaining ingredients until combined, do not over beat.

Scoop approx. 1/4 cup of batter into lined muffin trays.

Bake for 18 minutes.

Let cool on wire racks before icing.

Egg Nog Icing

1/2 Cup Butter at Room Temperature

1 1/2 Cups Icing Sugar

1/4 Cup Egg Nog

1/4 Tsp Nutmeg

Whip Butter in a mixer until light and creamy.

Add Remaining ingredients and mix together.

If you want it thicker, add more sugar. If you want it thinner, add more egg nog!

If you have not checked out the previous 11 days of Christmas baking, the links are below! Thank you for all the support, and I love receiving feedback if you have tried any of this baking or have suggestions to make it better! send me an email at kaciann88@gmail.com or comment below!

I wish you, and your families a VERY MERRY CHRISTMAS!
And safe travels if you need to leave your homes this holiday season!
K.

Day 1: Christmas Coconut Macaroons

Day 2: Gluten Free Rolled Vanilla Chip Cookies

Day 3: Gluten Free Gingersnaps

Day 4: Gluten Free Gingerbread Eggnog Donuts

Day 5: Honey Glazed Honey Brie Cheese

Day 6: Gluten Free Cheesy Crackers

Day 7: Gluten Free Breakfast Omelettes 

Day 8: Gluten Free Toffee Tarts

Day 9: Gluten Free Shortbread Cookies
Day 10: Gluten Free Peanut Butter Cereal Bars
Day 11: Gluten Free Smartie Cake

Gluten Free Smartie Cake

Gluten Free Smartie Cake is a great slice to add to your holiday baking tray! It tastes as if it was full of gluten, and is packed with chocolate! It is very quick to make, and can be adapted to suit anyones sweet tooth.

Day 11: 12 Days of Gluten Free Christmas Baking

This Smartie cake can be made in a pinch and is great for anyone who cannot eat gluten! It is full of chocolate, and tastes great. It can be made in advance and frozen so every slice is just as fresh as the first. This can be changed to use whatever type of chocolate goodies you prefer!

Gluten Free Smartie Cake

1/2 Cup Butter, Melted

1 Cup Brown Sugar

1 Egg

1 Cup Gluten Free All Purpose Flour

1 Tsp Baking Powder

1 Tsp Xanthan Gum

1/2 Cup Christmas Smarties

1/3 Cup Butterscotch Chips

Preheat oven to 350 Degrees

Mix together Butter, Sugar, and Egg

Add Flour, Baking Powder, and Xanthan Gum.

Towards end, add Smarties, and Butterscotch Chips.

Put in 8x8 Greased Pan.

On top cover with Chocolate Chips and Sprinkles.

Bake for 25 Minutes.

Tomorrow is the last day of 12 Days of Gluten Free Baking, so you will hopefully have time to bake some yummy goodies! Here are the previous days of baking if you haven't had a chance to check them out yet!

Day 1: Christmas Coconut Macaroons

Day 2: Gluten Free Rolled Vanilla Chip Cookies

Day 3: Gluten Free Gingersnaps

Day 4: Gluten Free Gingerbread Eggnog Donuts

Day 5: Honey Glazed Honey Brie Cheese

Day 6: Gluten Free Cheesy Crackers

Day 7: Gluten Free Breakfast Omelettes 

Day 8: Gluten Free Toffee Tarts

Day 9: Gluten Free Shortbread Cookies
Day 10: Gluten Free Peanut Butter Cereal Bars

Gluten Free Peanut Butter Cereal Bars

This Gluten Free Slice is chewy, full of peanut butter and chocolate, and easy to make! You can top it any way you like, and one slice will not be enough. It is like a puff wheat cake, but uses peanut butter instead of cocoa and different cereals. This is a must try for everyone doing their holiday baking!

Day 10: 12 Days of Gluten Free Christmas Baking

These Gluten Free Peanut Butter Cereal Bars are easy to make, and are addicting and delicious.They have a great chewy texture but remain crunchy and delicious. You can add more cereal if you would like them to be less chewy, and less cereal if you want them to be more chewy.

Gluten Free Peanut Butter Cereal Bars

1 Cup Corn Syrup

3/4 Cup Sugar

1 Cup Peanut Butter

2 1/2 Cups Gluten Free Chex Cereal

2 1/2 Cups Gluten Free Rice Krispie Cereal

1/2 Cup Butterscotch Chips

1/2 Cup Milk Chocolate Melting Chocolate

1 Tbsp Butter

1/4 Cup Flaked Coconut

In a saucepan, over low heat, melt the Corn Syrup and Sugar together. Do not boil. 

Once Sugar is dissolved, add the Peanut Butter and stir until melted. 

Mix with all Cereal and Butterscotch Chips and place in 9x13 inch pan.

Melt Butter and Milk Chocolate in a saucepan, once melted spread out over the top of slice.

Drizzle Coconut on top.

Day 1: Christmas Coconut Macaroons

Day 2: Gluten Free Rolled Vanilla Chip Cookies

Day 3: Gluten Free Gingersnaps

Day 4: Gluten Free Gingerbread Eggnog Donuts

Day 5: Honey Glazed Honey Brie Cheese

Day 6: Gluten Free Cheesy Crackers

Day 7: Gluten Free Breakfast Omelettes 

Day 8: Gluten Free Toffee Tarts

Day 9: Gluten Free Shortbread Cookies

Gluten Free Toffee Tarts

Gluten Free Toffee Tarts have a cookie shell and are filled with ooey gooey goodness! They are quick to make, and can be topped however you like. The toffee is sweet, but the shell balances it out and creates the perfect combination for a Christmas treat!

Day 8: 12 Days of Gluten Free Christmas Baking

These toffee tarts have a homemade, gluten free, cookie shell. They are full of sweet toffee and topped with milk chocolate. They make a great dessert, or a tasty addition to any sweets table. Toffee tarts are easy to make, don't let the long recipe trick you. They do not take much longer than baking cookies and icing them, and they are a great change from tradition butter and mincemeat tarts. Toffee tarts will satisfy your sweet tooth, and are sure to become a holiday favourite!

Gluten Free Toffee Tarts

Cookie Tart Shell

1/2 Cup Butter

1/2 Cup Sugar

1/2 Cup Arrowroot Flour

1/2 Cup Coconut Flour 

2 Eggs

1/4 Tsp Baking Soda

1 Tsp Baking Powder

1 Tsp Xanthan Gum

1 Tsp Vanilla

*Gluten Free All Purpose Flour can be substituted for the Arrowroot and Coconut Flour

Preheat oven to 350 Degrees

Whip together Butter, Sugar, and Eggs

Mix in remaining ingredients and beat until creamy.

Roll out on the counter with icing sugar.

Cut Round Circles with a cookie cutter or drinking glass. 

Lightly press into greased muffin tins.

Bake for 10 Minutes, or until edges start to brown. 

Remove from oven and let cool.

While the shells are cooling, begin making the toffee filling. 

Toffee Filling

300 Grams Mackintosh Toffee

1/2 Cup Whipping Cream

Melt on low heat, stirring constantly.

Once melted fill tart shells.

Place in fridge on wire racks or a cookie sheet to chill.

*If you do not want to top with melted chocolate, or are short on time you can put chocolate chips/chunks on top while the toffee is still hot!

Chocolate Topping

1 Tbsp Butter

1/2 Cup Milk Chocolate Melting Chocolate

Melt together on low heat, stirring constantly.

Drizzle on top of cooled Tarts.

Day 1: Christmas Coconut Macaroons
Day 2: Gluten Free Rolled Vanilla Chip Cookies
Day 3: Gluten Free Gingersnaps
Day 4: Gluten Free Gingerbread Eggnog Donuts
Day 5: Honey Glazed Honey Brie Cheese
Day 6: Gluten Free Cheesy Crackers
Day 7: Gluten Free Breakfast Omelettes 

Gluten Free Cheesy Crackers

These Gluten Free Cheesy Crackers are perfect for dipping, or eating plain. They are a great side with soup and chili. They are versatile and will keep your guests coming back for more!

Day 6: 12 Days of Gluten Free Christmas Baking

Yesterday I posted my holiday version of baked brie cheese. Brie pairs perfectly with some French bread, but those days are long gone. Now I usually enjoy brie with some corn chips or gluten free crackers. However, when I was deciding what to make for Christmas I remembered these delicious cheese crisps that I had when I was a child. They were not gluten free, but they were amazing! I played around with the recipe and got these wonderful cheese filled crackers. They can be made any size you want. Larger ones would be great for pizza-like appetizers, or wrapped around cheese and prosciutto. I kept these small so they are perfect for dipping and snacking!

Gluten Free Cheesy Crackers

2 Cups Gluten Free All Purpose Flour

1 Cup Grated Cheese

½ Tsp Baking Soda

½ Tsp Xanthan Gum

½ Tsp Cayenne Pepper

½ Tsp Garlic Powder

¼ Cup Oil

½ Cup Water

Grated Parmesan Cheese

Mix Together Dry Ingredients

Add Cheese

Mix in Oil and Water. Stir until a ball forms.

Cover and place in fridge to cool.

Roll out in sections on waxed paper, cut into preferred size slices or wedges.

Sprinkle top with Parmesan Cheese

Bake at 350 Degrees for 10 Minutes

These have great flavor, and freeze well so they can be saved for later. These are the perfect side for your baked holiday brie and any other dips you are serving this holiday season!

Day 1: Christmas Coconut Macaroons

Day 2: Gluten Free Rolled Vanilla Chip Cookies

Day 3: Gluten Free Gingersnaps

Day 5: Gluten Free Gingerbread Eggnog Donuts

Day 6: Honey Glazed Holiday Brie Cheese

Today was day 6 of the 12 days of gluten free Christmas baking series, and I am so excited about the next six days! There are so many sweet goodies waiting to be posted! Have a great Saturday! I hope you don’t have to venture to far into the hectic malls or packed department stores! See you tomorrow.

K.

Gluten Free Gingerbread Eggnog Donuts

Gluten Free Gingerbread Eggnog Donuts have a gingerbread base, with a delicious eggnog glaze! They are full of winter flavours and make the perfect snack or breakfast on Christmas morning! They have the texture of a cake donut, and are perfect for the Celiac in your home! 

Day 4: 12 Days of Gluten Free Christmas Baking 

Did someone say donuts? Oh that was me! I always run at the sound of donuts, especially the gluten free kind which are hard to come by! With a donut maker or mini donut pan, donuts can be enjoyed in minutes! They are really easy to make, and satisfy the craving for something sweet! Earlier this fall I made some wonderful Gluten Free Pumpkin Spice Donuts. They had amazing flavour and texture so I thought I would adapt the recipe and make a Christmas themed donut. These Gingerbread Eggnog donuts did not disappoint! They have all the bold flavours of winter and are perfect for Christmas morning breakfast! The batter can be used for waffles as well. They are glazed with an eggnog sugar icing and will fulfill your craving for a sweet, sugary donut!

Gluten Free Gingerbread Eggnog Donuts

1 Egg
1 Tbsp Coconut Oil
1/2 Cup Brown Sugar

1 Cup All Purpose Gluten Free Flour
1/8 Cup Molasses
1/2 Tsp Cinnamon
1/2 Tsp Cloves
1/2 Tsp Ginger
1 Tsp Xantham Gum
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Cup Egg Nog

Glaze

1 Cup Icing Sugar

1 Tbsp Egg Nog

1 Tbsp Rum 

Nutmeg

Beat together Egg, Oil, and Sugar. 

Beat in Flour and Spices.

Add Molasses and Egg Nog towards the end. 

Pipe into donut maker or mini donut pans.

If using donut pans bake at 350 degrees for 7-10 minutes

Let cool on wire racks.

Dip in Glaze, and cover in sprinkles. 

Christmas is about enjoyment and it is a time when it is acceptable to indulge in all the sweet treats you avoid the rest of the year! Even the individuals with Celiac Disease, or a gluten intolerance should be able to indulge in foods that they can no longer enjoy, instead of sitting back and watching everyone else. It can be a hard time of the year for people with intolerances. However, with the 12 Days of Gluten Free Christmas Baking I hope you can find some enjoyment in holiday goodies this year!

Day 1: Christmas Coconut Macaroons
Day 2: Gluten Free Rolled Vanilla Chip Cookies
Day 3: Gluten Free Gingersnaps 

Have a good day! See you tomorrow :)
K.

Gluten Free Gingersnaps

These gingersnaps hold true to their name, they snap perfectly when you bite into them and they are gluten free! They have great flavor, texture, and smell like Christmas! They pair perfectly with a cup of tea and can be enjoyed all winter!

Day 3: 12 Days Of Gluten Free Christmas Baking

When I think about Christmas baking I instantly think of cookies. Cookies are a staple of Christmas!  Many people leave cookies out for Santa on Christmas Eve (I always left perogies and cabbage rolls

–and learned that Santa loved good Ukrainian food), children spend time decorating the perfect gingerbread men, and everyone has their favorite cookie that they wait all year to enjoy! Gingersnaps are one of my favorite cookies! I enjoy them with lunch on the ski hill, or as a snack with my afternoon coffee. They are refreshing because they are not to sweet and they leave behind a warm and cozy feeling!

Gingersnaps are a great cookie to enjoy with tea or coffee. They have a nice snap when bitten into, they get their name “snap” from the sound they make when you bite them or break them in half. They are even better when dipped in a warm beverage.  They are light, and can have many uses. I enjoy gingersnaps when my stomach is upset, or when broken up they make a great piecrust! Gingersnaps are supposed to be brittle, so converting them to a gluten free cookie isn’t to hard since gluten free baking can tend to be on the brittle side. These gluten free gingersnaps will not disappoint! The smell of the ginger cooking is warm and inviting, it is sure to fill your home with the holiday spirit.

Gluten Free Gingersnaps

1 Cup Brown Sugar

¾ Cup Butter

1 Egg

¼ Cup Molasses

2 Cups All Purpose Gluten Free Flour

1/2 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Cinnamon

1 Tsp Ginger

1 Tsp Cloves

Cream together Butter, Sugar, and Egg

Add Molasses and beat together

In a separate bowl combine all dry ingredients and add to wet ingredients.

Combine together

Chill dough in fridge

Preheat oven to 350 Degrees

Roll into 1 inch balls and roll in sugar. Place on lined cookie sheet and press down with a fork.

Bake for 10 minutes

If you have not had a chance yet, do not forget to check out previous posts of the 12 Days of Gluten Free Christmas Baking!

Day 1: Christmas Coconut Macaroons

Day 2: Gluten Free Rolled Vanilla Chip Cookies

See you tomorrow for day 4!

K.

Christmas Coconut Macaroons

These Christmas Coconut Macaroons are soft and chewy! They are quick and easy to make and the base only requires three ingredients which makes them fuss free! They can be enjoyed plain, or with whatever toppings you prefer!

Day 1: 12 Days of Gluten Free Christmas Baking

Its December! That means the holidays are upon us and it is time to start baking yummy goodies, tasty treats, and all those sugary cookies that usually lead to a New Years diet. While this sounds like a sugar induced coma for most, for a person struggling with Celiac Disease this means a month of fear of being glutenized and constantly drooling over something that is forbidden! Many of these goodies are not gluten free, and sometimes a person can feel left out while everyone else enjoys a Christmas snack. Today kicks off 12 Days of Gluten Free Christmas Baking! I will be posting the recipes of many holiday favorites, but as gluten free for all the fellow celiac sufferers that are unsure of what they are going to eat this Holiday Season! I have been busy baking, mixing, and experimenting and I cannot wait to share all these holiday treats with you over the next few days! There is something for everyone!

When Christmas rolls around I always make sure to take gluten free baking anywhere I go. It’s a great gift for any hostess, and ensures that I will be able to eat something at the party. And you never know who else suffers from gluten intolerance, so you might just make someone’s day by making gluten free treats accessible to them! And that is exactly what Christmas is about, spreading cheer and happiness everywhere you go!

Coconut macaroons are great anytime of year. They are quick and easy to make in a pinch and do not require many ingredients. They are chewy, sweet and can be topped however you like. I like mine loaded with jam and chocolate, but sometimes they are just as rewarding when enjoyed plain!

Christmas Coconut Macaroons

2 ½ Cups Flaked Coconut

2/3 Cups Canned Condensed Milk

1 Tsp Vanilla

½ Cup Jam (Raspberry Blackberry Freezer Jam)

1/3 Cup Chocolate Wafers

-Preheat oven to 350 Degrees

-Line two Cookie Sheets with Parchment Paper

-Use a 2 inch cookie cutter to shape the cookies, place an ice cream scoop amount of batter into the cookie cutter and fill the circle.

-Bake for 10 minutes until the edges begin to brown.

-Let cool on wire racks.

-Put a tablespoon of jam on each cookie. I used my homemade Raspberry Blackberry Freezer Jam, but you can whichever you prefer.

-Melt the Chocolate Wafers and spread approx ½ a tablespoon on top of the jam.

-Let set on wire racks for approx 30 Minutes and transfer into storage containers.

Makes approx. 10 Cookies

These cookies are fairly large, a smaller round cookie

cutter would result in more, smaller cookies. However, if topped with ice cream or sorbet these cookies would make a wonderful dessert for the celiac at the dinner table!

I hope everyone gets a chance to try these cookies! Stay tuned because there are still 11 days of gluten free Christmas baking to come! I love baking and cooking, so if there is anything in particular you want to see or are struggling with in the kitchen this year leave a comment and I will do my best to assist!

I am off to study for my last final this winter season, and eat a few cookies while I do it!

Have a good day!

K.