Looking for last minute Christmas cookies to make today? This recipe is for you! If not, these cookies can be made any time and rolled and cut into any cookie shape desired. I created this recipe last night with my daughter and we had so much fun together. I wanted Santa to enjoy some cookies that had a decent amount of nutritional value to them since he will probably be up late on Christmas Eve 🙂
Ingredients for Cookies:
2 cups brown rice flour
1 cup coconut flour
1/2 cup tapioca flour
1/2 cup Spectrum non-hydrogenated shortening (I found mine for $6 at my local grocery store)
1/2 cup olive oil
1/2 cup coconut sugar
3/4 cup maple syrup
2 Tbsp. almond milk
1 Tbsp. agar powder (could also use guar or xanthum gum)
1 tsp. baking soda
1 Tsp. vanilla extract
1 tsp. liquid vanilla stevia
1 tsp. sea salt
Ingredients for Sprinkes:
1/4 cup coconut sugar
1 Tbsp. cinnamon
Combine the flours, coconut sugar, agar, baking soda and salt in a large bowl and mix well. Next add in the shortening, olive oil, maple syrup, almond milk, vanilla and stevia. Mix with an electric mixer for 5 minutes. Knead the dough into a large ball and place in refrigerator for 30 minutes.
Place parchment paper on a table or counter top. Remove dough from refrigerator and roll dough to a 1/2 inch thickness. Preheat the oven to 325 degrees. Using cookie cutters, cut the dough and place the cutout dough on cookie sheets that are lined with parchment paper.
Place coconut sugar and cinnamon in a ziploc bag and shake for several minutes. Lightly sprinkle cinnamon sugar on top of cookies. Or you can dust the cookies with traditional sprinkles. We choose to do half of the cookies with cinnamon sugar and half with sprinkles.
Bake on the top rack in the oven for 10 minutes. Remove and let the cookies cool for 15 minutes.
Makes approximately 24 cookies. Merry Christmas and Happy Holidays from my family to yours!