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A shortbread cookie classic, perfect for holiday time. These are adorned with sugar sprinkles, but if you find those objectionable, use any preferred frosting or icing, raisins, grated dark chocolate, or cinnamon. For a sugar free frosting, click here.

Favorite Gluten Free Christmas Cookies - with Paleo Option
Print Recipe
Easy and less sugary than most cookies. Coconut sugar is used here, but brown sugar is excellent too, if your family can tolerate it. Makes a couple dozen cookies, more or less depending on how thick you like them. For a Paleo version, see substitutions below.
Servings Prep Time
24-36 cookies 40 minutes
Cook Time Passive Time
12-15 minutes 12-15 minutes
Servings Prep Time
24-36 cookies 40 minutes
Cook Time Passive Time
12-15 minutes 12-15 minutes
Favorite Gluten Free Christmas Cookies - with Paleo Option
Print Recipe
Easy and less sugary than most cookies. Coconut sugar is used here, but brown sugar is excellent too, if your family can tolerate it. Makes a couple dozen cookies, more or less depending on how thick you like them. For a Paleo version, see substitutions below.
Servings Prep Time
24-36 cookies 40 minutes
Cook Time Passive Time
12-15 minutes 12-15 minutes
Servings Prep Time
24-36 cookies 40 minutes
Cook Time Passive Time
12-15 minutes 12-15 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350. Lightly grease two cookie sheets with coconut oil, and line with parchment paper.
  2. Place butter or ghee (at room temperature, not melted) in a stand mixer and cream until white. This may take a few minutes. Meanwhile, blend the flours, xanthan gum, and salt in a separate bowl and set aside.
  3. When butter is soft and white, add sugar, and continue beating til fluffy, about 5 minutes. Add vanilla, and stir in the dry ingredients. Keep mixing til you have a soft cookie dough.
  4. Lightly dust a counter top with GF (white rice flour will work better than brown rice) or Paleo flour (tapioca or manioc will work better than almond flour). Roll the dough out into a round that is 1/3 to 1/2 inch thick. If you like a golden glaze finish, brush with egg yolk and coconut milk (or heavy cream). Use cookie cutter rounds or holiday shaped cutters to cut cookies, and place on baking sheet. Dust with your choice of sprinkles, grated chocolate, or cinnamon.
  5. Roll leftover pieces out again, and repeat the process of cutting cookies, placing on sheet, and sprinkling with whatever you like. After cookies are on sheets, you can set raisins in each cookie if preferred.
  6. Bake for 9-18 minutes, depending on thickness. Don't over bake. Edges will be light golden brown. Transfer to cooling rack. Once cooled, you may frost the cookies if you like.
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