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,