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Christmas Cookies

A couple years ago, I posted a gluten free vegan recipe for Christmas cookies nearly every day in December.  That was quite a collection of yummy cookie recipes!

So, to make it easy for you, I have compiled the list here:

No-Bake Candy Cane Balls


Christmas Mexican Wedding Cake CookiesChristmas Cookies

Christmas Sugar Cookies

Special Holiday Peanut Butter Cookies

Christmas Thumbprint Cookies

Gingerbread Cookies

Holiday Anise Cookies

Holiday Florentine Cookies

Coconut No-Bake Snowballs

Holiday Chocolate Mint Cookies

Molasses Cookies

Gluten Free Vegan Fudge

I hope you find some good one listed here!


Gingerbread Cookies

Gingerbread Cookies say Christmas to me (along with a bunch of the other Christmas cookie recipes I have posted!).  Although, I am not much of a baker, I love eating Gingerbread Cookies made by someone else!!

Today’s featured recipe, Healthy Vegan Gluten-free Gingerbread Cookies, was posted by Solveig Berg Vollan, The Gluten Free Vegan Girl.

Gingerbread Cookies

Recipe Type: Holiday Cookies
Author: Solveig Berg Vollan from the Gluten Free Vegan Girl
  • 4 cups dates
  • 1 cup oat flour + additional 1-2 cups oat flour (read note below)
  • 1/2 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 1 cup water
  • 1 tbsp ground flaxseeds (or chia seeds)
  • 3 tbsp homemade pecan butter
  • 2 tsp vanilla essence
  • 1 tsp baking powder
  • Spices (ground), to taste: cinnamon, cardamom, ginger, nutmeg
  1. Place the ground flaxseeds in with the water and allow this to sit for a few minutes. While that is happening, shift together all the dry ingredients (do NOT add in the additional oat flour), except for the spices and optional ingredients.
  2. Add the dates into a food processor along with the vanilla essence, pecan butter and the flaxseed-water. Pulse this until you have a completely smooth mass.
  3. Mix this in with the dry ingredients and gradually add in the various seasoning. I use a lot of cinnamon and cloves, and a bit less of the others, but find out which variation suits you.
  4. Now gradually add in oat flour while kneading the dough with your hands. You will need to add in anywhere from 1-2 (maybe even 3) cups of oat flour to get the right consistency. You will know it is right when it does not cling to your hands or sides of the bowl, yet it should not be so dry that it starts cracking.
  5. Dust a little bit of oat flour out on a clean smooth surface and, using either a rolling pin or your hands, form 1/4 of the dough until it is relatively thin. I found that this was a lot easier when taking parts of the dough and working with them separately, hence why I wrote 1/4. Grab some gingerbread forms and press down on the dough. When each is done grab a spatula and carefully place it on a baking sheet. Repeat until all the dough is used.
  6. Bake each tray at 200 degrees Celcius/390 degrees Fahrenheit for 10-20 minutes, or until you see that they have turned slightly golden. Take the baking trays out and allow the cookies to chill completely before eating. If you wish to decorate them you can do that as well (try and keep it healthy Healthy Vegan Gluten free Gingerbread Cookies ).
  7. If stored in an airtight box these might keep for up to two weeks.


Make sure you check out the original post!  Solveig Berg Vollan, who is a 17 year old girl from Norway, has suggestions and pictures that will help you with this recipe.

Have a Gluten Free Vegan Cookie recipe of your own that you would like to share?  Email it to me at GFDFSandy (at) gmail.com.  I have an extra Happy Herbivore Abroad Cookbook.  I will mail it to the best holiday cookie recipe submitted between now and the end of the month!


Christmas Sugar Cookies

Nothing says the holidays more than Christmas Sugar Cookies!

I found lots of recipes for Gluten Free Vegan Sugar Cookies, but liked the one from Babycakes best!  This recipe is post by Linda on Key Ingredients website.

Christmas Sugar Cookies

Recipe Type: Christmas Sugar Cookies
Author: Babycakes
  • 2¼ cups rice flour, plus more for dusting
  • 1⅓ cup vegan sugar
  • ¼ cup arrowroot
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 1 tsp salt
  • ¾ cup melted coconut oil
  • ⅓ cup unsweetened applesauce
  • 2 tbs vanilla extract
  • 2 tsps lemon extract
  • ⅓ cup cold water
  1. Preheat oven to 325° F. Line 2 rimmed baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the rice flour, sugar, arrowroot, baking soda, xanthan gum and salt.
  3. Add the coconut oil, applesauce, vanilla and lemon extracts and stir with a rubber spatula until a very thick dough is formed. Gradually add the cold water and stir until the dough is slightly tacky. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  4. Dust a clean work surface with some rice flour. Remove half of the dough from the refrigerator, and place it in the carter, and roll the dough around until the surface is entirely coated in flour. Dust a rolling pin with rice flour. Roll out the dough to 1/4” thickness.
  5. Cut out the cookies with your desired cutter and transfer to the prepared baking sheet with a spatula, placing them about 1” apart.
  6. Repeat with the remaining dough. Bake for 7 minutes, rotate the sheets, and bake 5 minutes more or until slightly golden. Let stand on the baking sheets for 10 minutes.
  7. Frost with a sugar glaze. Combine powdered sugar, 1/3 cup hot water and 1 tsp. vanilla extract.


Personally, I would top the cookies with colored sugar — the icing would probably be too sweet for me and my husband!  And, of course, I love that it has applesauce as one of the ingredients!

Find more Gluten Free Vegan Sugar Cookie recipes here:

Which recipe is your favorite?

Please share this post with your friends!!



Christmas Mexican Wedding Cake Cookies

If you like chocolate and Christmas Mexican Wedding Cake Cookies, I have a great recipe for you today!

Our featured recipe is part of a series of holiday cookies we are posted for the month of December.  The original recipe appeared on Mom’sLA blog by Yvonne Condes.

Recipe Type: Christmas Holiday Cookies
Author: Yvonne Condes of MomsLA
  • 1 cup Earth Balance Vegan Butter
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chocolate chips
  • 1 3/4 cup gluten-free flour (I used King Arthur multi-purpose flour)
  • 3/4 cup plus 2 tablespoons Almond Flour or Garbanzo Flour
  • 1 1/2 teaspoons Xantham gum
  • 1/2 teaspoon salt
  1. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or spray with canola oil spray.
  2. Combine the gluten-free flour, almond meal, xantham gum, and salt in a bowl and set aside.
  3. Beat the vegan butter and sugar until light and fluffy. Scrape the bowl with a rubber spatula and then add vanilla. Beat for a few seconds.
  4. Add the chocolate chips and beat until combined.
  5. Add the flour mixture slowly and mix on low until combined.
  6. Using a small ice cream scoop, scoop the batter onto the parchment paper leaving a little space in between. (You can also roll the batter into balls, but the cookie dough will be sticky.)
  7. Cook for about 15 minutes or until the cookies are golden. Let cool and then sprinkle with powdered sugar. Store in a covered container or freeze until Christmas.


Check out the original recipe as Yvonne posted many pictures of her processl!

So, what is your favorite holiday cookie recipe?  Send them to me at GFDFSandy (at) gmail.com and we will post them here — just as long as they are Gluten Free and Vegan!!


Snickerdoodles — Gluten Free Vegan Style!

Snickerdoodles are an all time favorite cookie for the Christmas holidays  (Of course, next to sugar cookies, sour cream cookies, Mexican wedding cakes, gingerbread cookies …. ).

Finding Gluten Free Vegan versions of these lovely little gems is not always easy, so I am going to do my best to post our favorite cookies Gluten Free Vegan style!!

Today’s featured cookie, Snickerdoodles, is from Kelly with Foodie Fiasco.  Kelly not only has a great blog, but she is only 14 years old!!  OMG — go Kelly!!


Snickerdoodles — Gluten Free Vegan Style!

Recipe Type: Holiday Cookies
Author: Kelly from Foodie Fiasco
  • 2 Tablespoon coconut flour
  • 2 Tablespoon mashed banana or applesauce (I prefer banana.)
  • pinch salt
  • sweetener to taste (I use one packet of stevia.)
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon
  • pinch cream of tartar (for authenticity, optional)
  • 2 Tablespoon almond milk
  • 2 teaspoons erythritol (or stevia)
  • 1/2 teaspoon cinnamon
  1. Preheat oven to 350F. Combine the erythritol and 1/2 teaspoon cinnamon in a small bowl and set aside.
  2. In a small bowl, mix coconut flour, baking powder, cinnamon, salt, and cream of tartar, if using.
  3. Add in applesauce or mashed banana and vanilla extract and stir.
  4. Add in almond milk, one tablespoon at a time, until fully incorporated, and sweeten to taste.
  5. Drop dough by teaspoonfuls onto a parchment lined-baking sheet and roll into balls.
  6. Roll a ball of dough into the erythritol-cinnamon mixture until evenly coated and return to the baking sheet. Repeat with the remaining dough balls and then flatten the dough into cookie shapes with a fork.
  7. Bake in the oven at 350F for about 15 minutes, or until hardened. Let cool before scarfing them all down.


So, what do you think?? Pretty good for a 14 year old!!

What is your favorite Gluten Free Vegan Christmas cookie?  Wanna share it with us?  Just email me at GFDFSandy (at) gmail.com

In the meantime, share this post with your friends!!