Today I made Christmas Cookies as part of our Advent Calendar Activities. I used a recipe I found here. I made them dairy free by exchanging the butter for coconut oil. I also used a fraction of the baking soda but I did use a little despite it being illegal on GAPS (you could probably leave it out altogether). I also found it easier to roll out the mixture between two sheets of greaseproof paper.
Ingredients:
3 cups almond flour
½ cup coconut oil (melted)
1 egg
1 teaspoon water
¼ – ⅓ cup honey
½ teaspoon allspice
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon cinnamon
pinch of salt
¼ teaspoon baking soda (not GAPS legal)
Method:
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Blend ingredients in a bowl. Mix until the dough is dry enough and not sticky to work with. Add more almond flour if necessary.
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Place dough in fridge or freezer for approx. 15 min – ½ hour.
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Roll the dough out between 2 sheets of greaseproof paper and cut with cookie cutters.
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Bake at 180 ºC (350 ºF) for 10 minutes or until golden. Keep an eye on them as they burn easily!
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Allow to cool slightly on the tray before moving them as they are soft and easily broken when hot.
They’d be lovely decorated with some coloured frosting but that’s an activity for another day!
Early 
Seasons Greetings!
Filed under: Celebrations, Christmas, GAPS diet, treats Tagged: | dairy-free Christmas Cookies, GAPS Christmas Cookies, gingerbread, gluten-free Christmas Cookies
LOvely x
These are adorable!
These look delicious! This is our 2nd Christmas on GAPS and I want to make these this year. Do you have an icing recipe I could use on these? I bought natural food coloring made from vegetables so I would love for the kids to have some cookies that look like their friends have.
All being well I’m hoping to give icing these a go at some point before Christmas ….. watch this space
I attempted an icing for these cookies here…
http://dayswithdaniel.wordpress.com/2010/12/15/day-15decorate-christmas-cookies-ice-the-christmas-cake/
Where did you get your natural food colourings made from vegetables? I’d love to get some!
Kind regards
Sarah
I just stumbled across your blog earlier this week. Lots of great looking stuff here. As I write this I am eating one of these cookies. They are awesome! All three kids (ages 2,4 and 6) are happily munching and asking for more. I used only 1/4 cup of honey and doubled the amount of cinnamon. These were suprisingly easy to make. Thanks so much for posting. I look forward to checking out more of your recipes.
Oh, and I omitted the baking soda because I wondered how it would affect the end product. Maybe it isn’t necessary since they turned out great????
Thanks Kim, that’s really good to know
We really enjoyed making these! I’ll have to make more because the first lot have disappeared already!
We took a plate of them to share at our School Carols evening. (My boy’s handcraft teacher doesn’t eat grains, or sugar so she was delighted to have something special that she could share in.)
PS Bone broth – a little unrelated I know
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have you seen this..? http://www.aolnews.com/2010/12/14/2-400-year-old-pot-of-soup-found-in-chinese-tomb/
These are FANTASTIC! Thank you so much. We have finally found a recipe that tastes ‘normal’!
My boys also send a massive hug to you too!
Yours in Vitality
Shelley
Thank you Shelley!
I will try these. They look lovely.
May I ask a question as I can’t see a contact page. What pots and pans do you use in your cooking? We are looking into replasing our stainless steel ones but would like to get some advice from more experienced GAPS-ters.
Thank you for your help!!
Hi Teodora,
We still use our stainless steel pans for non-acidic dishes. For acidic dishes we use a Vision Corning Pyrex Pan and for frying we use a cast iron pan.
I hope this helps,
Kind regards
Sarah
Thank you Sarah! So basically I can make my soups in the stainless steel and tomato based stuff in Pirex?
That’s what I do