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Quick Gluten-Free Holiday Cookies


Uh, Mom...?

Perhaps you know this moment. The one where your kid tells you at 6:30 am on the morning of her class holiday party that she's supposed to bring treats for the class that day? Oh, and they have to be gluten-free and dairy-free to accommodate all the dietary restrictions in the class? 

Luckily, I have just the thing for this occasion, because it happened to me, and I whipped up these little fellers in about 40 minutes. (I'm expecting my Mother-of-the-Year plaque to arrive in a few days.) Here's the recipe—I hope it gets you out of a tight spot one day. They're excellent with a cup of tea, especially after you drop the kids off at school...

 

Cinnamon Sandies Holiday Cookie Recipe (GF & DF)

(Gluten-free, dairy-free, and fast!)

Preheat your oven to 375 before you keep reading!

1) Combine the following and set aside:

  • 2 1/2 cups GF flour (I use Bob's Red Mill 1:1)
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 1/8 cup almond flour

2) Combine these in a medium bowl:

  • 1 cup organic cane sugar
  • 3/4 cup sunflower oil

THEN ADD

  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon maple syrup

Mix wet ingredients well.

3) Add wet ingredients to dry ingredients 

Stir thoroughly with a spoon until a smooth dough forms. 

4) Make ping pong balls

Use your hands to shape the dough into small balls (ping pong ball size), and then roll the balls gently in a plate of cane sugar before placing them on a parchment lined cookie sheet. Leave about 1 1/2 inches between cookies. 

5) Bake at 375 for 15 minutes

In my oven, I rotated the tray halfway through the baking time. Allow to cool for about 10 minutes on the tray, then gently move to a container and rush out the door to school!!

 

 

 

With love and an organic sugar buzz from us to you,