The holidays are full of sweets. From gingerbread houses to candy canes… even Christmas carols sing about delicious treats! But when food intolerances are in the picture, like they are for me, the sweet treats quickly become not so sweet.
Parties become a challenge when a majority of the food is off limits! I get especially sad when the dessert table is lined with delicious cookies, yummy bars, and cake, all filled with gluten, dairy, sugar… everything I can’t have, haha! So, I decided to take matters into my own hands and find easy Christmas cookies that are dairy free that I can make and actually enjoy!
After searching for easy Christmas cookies, I found one! I love it for two reasons: it’s a really quick and easy Christmas cookie to make (because let’s be real, I don’t have all day to make cookies #momlife, haha) and it’s dairy free and gluten free! And what’s better? Delicious icing to top it off, YUM!!!! I have Pinterest to thank for these delicious discoveries! Read on to see the easy, dairy free and gluten free frosted sugar cookies that I made, ones that even Santa will enjoy (if there’s even enough left over for him to eat! 😉
The SUPER Easy Christmas Cookie
Let’s get right to it. This recipe is so easy to do and it doesn’t take very long either! And the nice part about this recipe is that you don’t need to refrigerate the dough before cutting the shapes! To see the original recipe, visit here!
- 2 cups of blanched almond flour
- 1 tablespoon tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- Pinch of salt
- Preheat the oven to 350 degrees
- Prepare a baking sheet with parchment paper
- Whisk together the dry ingredients: almond flour, tapioca starch/flour, baking powder
- Add the wet ingredients, vanilla, maple syrup, and the salt; mix these together
- Put the dough between 2 pieces of parchment paper and roll out with a rolling pin
- Use cookie cutters to cut out shapes and place on parchment paper
- bake 10 minutes (edges slightly brown)
- Cool before decorating
The Christmas Cookie Icing
Now for the exciting part and Diego’s most favorite part, the icing! I like to keep it a simple white color to avoid using any artificial dyes. But to add a bit of color, I topped it off with crushed candy canes! This icing was inspired
- 1/2 cup organic powdered sugar
- 3/4 tablespoon almond milk
- Crushed candy canes
Mix the powdered sugar and the almond milk together and ice them on the cookies! Then take the crushed candy canes and add them on top! And you’re done! See, I told you it’d be easy! 😉
What’s even better about this diary/gluten free cookie recipe is that Diego loves them and can eat them too! Do you have any gluten free and dairy free sugar cookie recipes? Share them in the comments!