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It is tough to sing about chestnuts on an open fire when you’re having a nut-free Christmas. It’s easy, however, to get around this loss by making up the Christmas cheer with these easy nut-free cookie recipes. Give them a try and discover your new Christmas traditions! What are your favorites?
Wherever you are in the world, snow or sun, snowballs are a great holiday treat.
1 lb. (4 sticks) unsalted butter, softened
1/4 cup confectioners' sugar + 2 tbsp, plus lots more for sprinkling on cookies
1 egg yolk
2 teaspoons pure vanilla extract
1/4 tsp pure orange extract (optional)
1 scant tsp salt
5-6 cups of all-purpose flour
Preheat oven to 350 degrees F
Beat softened butter in a standing mixer.
Once the butter is fluffy add in powdered sugar, egg yolk, vanilla and optional orange extract (to taste).
Add flour in stages, folding it in as it becomes more doughy.
Using either a small ice cream scoop - or something to that measure - roll into small balls.
Place your balls on non stick cooking paper and let them bake for 15 to 20 minutes.
While they’re hot out of oven give them a good sprinkling of powdered sugar. Once they’ve cooled, sprinkle them again for good measure.
Double Chocolate Toffee Cookies
Nothing says decadence like double chocolate and toffee, treat your family this Christmas!
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter softened
1 cup dark brown sugar
1 cup chocolate chips melted
1 1/2 teaspoons vanilla extract
1 cup crushed chocolate toffee candy bars or 1/2 cup chopped toffee pieces and 1/2 cup chocolate chips
optional: coarse salt for sprinkling
Preheat oven to 350 degrees F and line baking sheet with parchment paper.
Whisk together flour, baking powder, and salt, your dry ingredients.
Grab a second bowl, larger than your first, and whip your butter until it’s a nice fluffy consistency.
Add sugar and continue beating until it’s all smooth.
Beat in your eggs, melted chocolate, and vanilla extract.
Once that's all combined smoothly you can add in dry ingredients and crushed candy.
You’ve now got your dough, spoon it on the baking paper in rounded tablespoons.
Bake for 10-12 mins and sprinkle with salt to taste as they cool on the rack.
Gluten-Free Oreo Cookies With Coconut Sugar Creamy
Yes, this is a thing. And it’s as good as it sounds.
1/2 cup brown rice flour
3 Tablespoons cocoa powder
2 Tablespoons flax meal
2 Tablespoons blonde coconut sugar
1/4 teaspoon salt
2 Tablespoons solid coconut oil
1 teaspoon vanilla
Liquid Stevia to taste (@ 1/2 teaspoon)
1-3 Tablespoons rice milk optional
Coconut Sugar Cream:
1/4 cup blonde coconut sugar
1 Tablespoon solid palm oil
1 teaspoon vanilla
Grab a medium sized bowl and whisk together your flour, cocoa powder, flax meal, coconut sugar, and salt. Mix your dry ingredients well.
Add your solid coconut oil (2 tbsp), vanilla and stevia to the try ingredients and mix until you get your dough. If it’s too dry, add some milk one tablespoon at a time. But if it’s doing well, you can start kneading.
Roll the dough into one log about an inch thick.
Wrap your log in parchment paper and refrigerate until firm (between 30 minutes - an hour).
Preheat your oven to 350 degrees F.
Slice your firm, chilled, dough into ⅛ thick slice and arrange on sheet.
Bake for 10-15 minutes. After 15 minutes, it's your call if you want to keep them in for a crispier cookie.
Allow them to cool *completely*
And in Creamland...
Put ¼ cup coconut sugar in a small blender/food processor, then pulse until it becomes a fine powder.
Combine the powdered coconut sugar with the solid coconut oil and add the vanilla. Mix it all up nice and thoroughly.
When you’re sure the cookies are completely cooled, and your cream is ready, spread away!
Peanut-Free Peanut Butter Cookies from Naturally Sweet & Gluten-Free
Last but not least… the closest you’re going to get to nuts on the page, and you won’t even know the difference!
3/4 cup natural unsweetened sunflower seed butter, at room temperature
1/3 cup coconut nectar
1/3 cup coconut sugar
20-25 drops plain or vanilla pure stevia liquid, to your taste
1/4 cup (60 ml) unsweetened soy, almond, flax or rice milk
1/4 cup sunflower oil
1 tsp pure vanilla extract
1 Tbsp ground chia seeds or meal (i.e., measure after grinding)
1/4 cup psyllium husks
2 cups Gluten Free Flour
1 tsp (5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 to 1 tsp (2.5 to 5 ml) fine sea salt, to your taste (and depending on whether there’s salt in your seed butter or not)
Preheat oven to 375F and line two cookie sheets with parchment paper
Grab a medium bowl and mix in sunflower seed butter, coconut nectar, coconut sugar, stevia, milk, oil, vanilla, chia, and psyllium until smooth and even, then set it aside.
Now in a large bowl sift your dry ingredients: flour, baking powder, baking soda, and salt.
Then add wet ingredients to your large bowl and stir until dough forms.
Using a small ice cream scoop, scoop out small balls of dough.
Create your shape on the sheets and pop them in the oven for 12-17 minutes *rotate the cookies at half-time*
Have a happy and healthy, nut-free Christmas!
My name is Isis Loran, creator of the Family Food Garden. I’ve been gardening for over 10 years now and push the limits of our zone 5 climates. I love growing heirlooms & experimenting with hundreds of varieties, season extending, crunchy homesteading and permaculture.