07272017Headline:

Christmas Cookies: Gluten Free, Dairy Free (options), and Health”ier”

Christmas Cookies: Gluten Free, Dairy Free (options), and Health”ier” ‘Tis the season of yummy cookies and to tell you the truth the last few years the cookies have been far from delicious!  But, slowly year by year they have become better and better!  This is the first year I feel that my cookie platter would be suitable to serve anyone and they would enjoy them.  So, here are some of my traditional favorite that you can serve up this season- all Gluten Free with Dairy Free Options!

Stay tuned, tomorrow my hubby and I are doing our first video adventure together, I am hopeful by tomorrow night you will all be able to watch Kelli’s Kitchen and get 1 on 1 insturctions on how to make my grandmas sugar cookies (gluten free/diary free) and our favorite sprits cookies as well.  I will post it as soon as we get it done.  It will be a youtube video!

Dark Chocolate Covered  Mint Pretzels Ingredients:

1 Large Bag GF Pretzels

1 Bag GF/DF Dark Chocolate Chips or 10oz. Dark Chocolate Bar

1 Candycane free from food coloring and corn syrup- crushed

Parchment paper lined cookie sheet

Melt chocolate in a double broiler or crockpot on low. Dip pretzels in chocolate and place on parchment paper, sprinkle with crushed candy cane pieces.  Put in fridge to set.

 Peanutbutter Kisses (*Xylitol if consumed in large quantities can cause loose stools so, don’t over do this one!  Sorry for the TMI but no one told me and it was an issue, you need to know!)

Ingredients:

1 Egg

¾ c. Xylitol or Raw Sugar

1 tsp. Baking Soda

1c. Creamy Organic Peanutbutter

1 tsp. GF Vanilla

Mix egg and xylitol until frothy.  Blend in peanutbutter and vanilla.  Lastly add baking soda and mix well!  Form into disk shapes and bake at 350 for about 10 minutes.  Remove from oven place “kisses” chocolate pieces in middle of each cookie and press firmly.  Place in fridge to set chocolate.

 Gingerbread Cut Out Cookies

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