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Cookies | Gluten-Free Cookies | Christmas Recipes

Simple Gluten-free Christmas Cookies

These simple gluten-free Christmas cookies are made with a mix of chestnut, millet and almond flours. Their crispy texture and decorative look makes them so adorable.

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For those looking for simple gluten-free cookies for your festive table, we have interesting recipe. These Christmas cookies are made with a mix of gluten-free flours and with a hint of ground clove. They are easy to make and you will enjoy while making them. We are sure that your family and friends will be happy with these cookies.

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.

What you'll need for simple gluten-free Christmas cookies

These buttery cookies are made with a combination of three gluten-free flours: CHESTNUT FLOUR, MILLET FLOUR and ALMOND FLOUR. Each flour is different and gives something to these cookies.

The chestnut flour have nutty flavour and gives sweetness to the cookies. The millet flour has a light mild flavour making it perfect for baking. It lends a delicate cake-like crumb to the baked goods. Almond flour gives lightness and specific almond flavour to the cookies.

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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.

  1. 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.

  2. 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:


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simple Gluten-free Christmas cookies

MAKES: 80 small cookies
COOKS IN: 30 minutes plus cooling time
LEVEL: Easy

KITCHEN ESSENTIALS FOR THIS RECIPE:

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INGREDIENTS

  • 90g (1 cup) chestnut flour
  • 70g (3/4 cup) almond flour
  • 70g (1/2 cup) millet flour
  • 1 pinch of salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 168g (12 tbsp) butter, at room temperature
  • 100g (1/2 cup) light muscovado sugar
  • 1 tablespoon grated orange zest
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract

METHOD

  1. Sift the chestnut flour and combine it with millet and almond flours in a medium bowl. Add ground clove and a pinch of salt.

  2. 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.

  3. 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.

  4. Preheat the oven to 160°C (320°F). Line baking sheets with baking paper. If baking with one sheet, leave it to cool completely before placing another batch of cookies.

  5. 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. 

  6. Transfer shapes on the baking tray 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. 

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