Festive Flavors: Gluten-Free and Diabetes-Friendly Christmas Cookies and Holiday Cakes to Satisfy Every Sweet Tooth

Almond Flour Sugar Cookies:

      • 2 cups almond flour

      • 1/4 cup coconut flour

      • 1/2 cup butter, softened

      • 1/2 cup sweetener (e.g., erythritol or coconut sugar)

      • 1 egg

      • 1 tsp vanilla extract

        Instructions:

      • Preheat oven to 350°F (175°C).

      • In a bowl, combine almond flour, coconut flour, softened butter, sweetener, egg, and vanilla extract.

      • Mix until a dough forms.

      • Roll out the dough and cut shapes with cookie cutters.

      • Place on a baking sheet lined with parchment paper and bake for 10-12 minutes.

Gluten-Free Gingerbread Cookies:

      • 2 cups gluten-free flour blend

      • 1 tsp ground ginger

      • 1 tsp ground cinnamon

      • 1/2 tsp ground cloves

      • 1/2 cup butter, softened

      • 1/2 cup molasses

      • 1/4 cup maple syrup

        Instructions:

      • Preheat oven to 350°F (175°C).

      • In a bowl, whisk together gluten-free flour, ginger, cinnamon, and cloves.

      • In another bowl, beat together butter, molasses, and maple syrup.

      • Combine wet and dry ingredients, then refrigerate the dough for an hour.

      • Roll out the dough and cut shapes with cookie cutters.

      • Bake for 10-12 minutes.

Gluten-Free Chocolate Peppermint Cake:

      • 2 cups gluten-free flour blend

      • 1 cup cocoa powder

      • 1 1/2 tsp baking powder

      • 1/2 tsp baking soda

      • 1 cup butter, softened

      • 1 1/2 cups sugar

      • 3 eggs

      • 1 1/2 cups milk

      • 1 tsp peppermint extract

        Instructions:

      • Preheat oven to 350°F (175°C).

      • In a bowl, whisk together gluten-free flour, cocoa powder, baking powder, and baking soda.

      • In another bowl, beat together butter and sugar until creamy. Add eggs and peppermint extract.

      • Gradually add the dry ingredients, alternating with milk.

      • Pour batter into greased cake pans and bake for 25-30 minutes.


        Cranberry Almond Flour Cake:

      • 2 cups almond flour

      • 1/2 cup coconut flour

      • 1 tsp baking soda

      • 1/2 tsp salt

      • 1/2 cup butter, melted

      • 1/2 cup honey

      • 4 eggs

      • 1 tsp almond extract

      • 1 cup fresh cranberries

        Instructions:

      • Preheat oven to 350°F (175°C).

      • In a bowl, combine almond flour, coconut flour, baking soda, and salt.

      • In another bowl, whisk together melted butter, honey, eggs, and almond extract.

      • Combine wet and dry ingredients, then fold in fresh cranberries.

      • Pour the batter into a greased cake pan and bake for 30-35 minutes.


        Sugar-Free Ginger Cookies:

      • 2 cups almond flour

      • 1/4 cup coconut flour

      • 1 tsp ground ginger

      • 1/2 tsp ground cinnamon

      • 1/4 cup unsweetened applesauce

      • 1/4 cup melted coconut oil

      • 1/4 cup powdered erythritol

        Instructions:

      • Preheat oven to 350°F (175°C).

      • Combine almond flour, coconut flour, ginger, cinnamon, applesauce, coconut oil, and erythritol.

      • Roll into small balls and bake for 10-12 minutes.


        Diabetic-Friendly Chocolate Peppermint Cake:

      • 2 cups almond flour

      • 1/2 cup unsweetened cocoa powder

      • 1 1/2 tsp baking powder

      • 1/2 tsp baking soda

      • 1 cup unsweetened applesauce

      • 1/4 cup melted coconut oil

      • 1 tsp peppermint extract

      • 3 large eggs

        Instructions:

      • Preheat oven to 350°F (175°C).

      • Mix almond flour, cocoa powder, baking powder, baking soda, applesauce, coconut oil, peppermint extract, and eggs.

      • Pour into a cake pan and bake for 25-30 minutes.

        Cranberry Orange Almond Cake (Sugar-Free):

      • 2 cups almond flour

      • 1/2 cup coconut flour

      • 1 tsp baking soda

      • 1/2 tsp salt

      • 1/2 cup unsalted butter, melted

      • 1/4 cup unsweetened almond milk

      • 1/4 cup powdered erythritol

      • 1 tsp almond extract

      • 1 cup fresh cranberries

      • Zest of one orange

        Instructions:

      • Preheat oven to 350°F (175°C).

      • Combine almond flour, coconut flour, baking soda, salt, melted butter, almond milk, erythritol, almond extract, cranberries, and orange zest.

      • Pour into a greased cake pan and bake for 30-35 minutes.

Feel free to adjust these recipes to suit your taste preferences and dietary needs. Enjoy your gluten-free and celiac-friendly Christmas treats!

Nessy Sipling