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COOKIES | GLUTEN-FREE | CHRISTMAS
Simple Gluten-Free Christmas Cookies
These simple cookies are made with a mix of gluten-free flours (almond, millet and chestnut) and spiced with ground ginger and cloves. Their crispy texture and decorative look make them so adorable. Plus, these are easy to make and you will enjoy while making them.
Check also our selection of gluten-free cookies you can prepare throughout the year. If you need more festive cookies, why not to try our pistachio Christmas tree cookies or vanilla crescent cookies.
Flours used in this recipe
These buttery cookies are made with a mix of 3 gluten-free flours, each giving addition to the dough.
- CHESTNUT FLOUR: Adds nutty flavour and sweetness to the cookies.
- ALMOND FLOUR: Give tenderness to the cookie as it's very light.
- MILLET FLOUR: Has mild flavour which complement great with the chestnut flour which is robust. Lends delicate cake-like crumb to the baked goods.
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How to make simple gluten-free Christmas cookies
These gluten-free cookies could not be any easier. The dough is so easy to make once you have all ingredients measured and ready.
- MAKING THE DOUGH: Creamed butter and sugar is the base of these cookies. We opt for using light muscovado sugar which gives caramel like flavour to the cookies. Once butter and sugar are creamed together, add egg, grated orange zest and a dash of vanilla extract.
Combine flours in a bowl with ground cloves and a pinch of salt, then stir this into egg/butter mixture and form a compact dough. Keep the dough in the fridge for about 1 - 2 hours.
- BAKING THE COOKIES: Take the dough and roll out thinly on floured work surface or between two pieces of cling film and cut festive shapes. Arrange cookies on the cookie sheet and bake in the oven for only 6 - 8 minutes as they are pretty thin.
Leave them to cool on the tray while second batch of cookies are baking. These cookies will cool fast, so you can transfer them directly to metal container until serving. From this dough we got 80 small cookies.
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Storing simple gluten-free Christmas cookies
These cookies stay fresh at room temperature or in the fridge for up to 1 week. They will look great in this cute glass jar placed on your kitchen counter.
Looking for more festive cookies? Check these out:
Simple Gluten-Free Christmas Cookies
MAKES: 80 small cookies
COOKS IN: 30 minutes plus cooling time
- 90g chestnut flour (1 cup)
- 70g almond flour (3/4 cup)
- 70g millet flour (1/2 cup)
- 1 pinch of salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 168g butter (12 tbsp), at room temperature
- 100g light muscovado sugar (1/2 cup)
- 1 tablespoon grated orange zest
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- Sift the chestnut flour and combine it with millet and almond flours in a medium bowl. Add ground clove and a pinch of salt.
- In a large bowl using a hand mixer or stand mixer, beat softened butter, demerara sugar and salt on a medium speed until smooth and creamy. Add egg, vanilla extract and grated orange zest and continue to beat on a high speed for a few minutes until smooth. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
- Stir gradually the flours into the butter mixture and using a silicon spatula combined everything. The dough will be slightly sticky. Form disc from the dough and cool in the fridge for 1-2 hours. To speed up the process you can keep dough in the freezer for 1 hour.
- Preheat the oven to 160°C/320°F. Line 2 baking sheets with baking paper. If baking with one sheet, leave it to cool completely before placing another batch of cookies.
- Take the dough, divide into half. Sprinkle some millet flour on the work surface or silicon mat and roll out the dough 2mm thick. Cut out shapes using Christmas cookie cutters.
- Transfer shapes on the baking sheet and bake in the preheated oven for about 6-8 minutes. Leave the cookies on the tray to cool then transfer directly to the metal box or serving plate. Before serving dust with some icing sugar or leave as they are. Continue to bake cookies with the rest of the dough.
We recommend using the measurement in grams & ml (instead of cups & spoons) for more accuracy and better results.