Christmas cookies are a holiday staple, but if you’re following the Specific Carbohydrate Diet (SCD) or simply looking for a healthier, grain-free treat, traditional recipes might not fit the bill. That’s where my Almond Flour Christmas Cookies come in!
These cookies are soft but firm, with the perfect texture for frosting and decorating. They’re not overly sweet, allowing the rich, honey-sweetened frosting to shine. Whether you’re looking for a cookie to share with loved ones or a festive baking project, these cookies are sure to bring a little joy to your holiday season.
They are similar to my Almond Flour Vanilla Snack Cookies, but stay softer, more like a classic sugar cookie.
The Recipe: Almond Flour Christmas Cookies
Ingredients:
- 2 cups almond flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup honey
- 3 tbsp melted butter
- 1 egg
- 1 tsp vanilla
Instructions:
- Mix the Dough:
Combine almond flour, coconut flour, baking soda, and salt in a large bowl. In a separate bowl, whisk together the honey, butter, egg, and vanilla. Gradually mix the wet ingredients into the dry until a dough forms. - Chill the Dough:
Form the dough into a ball, and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to roll out. - Roll and Cut:
Preheat your oven to 350°F (185°C). Place the dough between two sheets of parchment paper and roll it out to ¼-inch thickness. Use your favorite cookie cutters to create festive shapes. - Bake:
Transfer cookies to a parchment-lined baking sheet and bake for 8 minutes, or until the edges just begin to turn golden. Let the cookies cool on the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Honey Cashew Frosting
The magic of these cookies lies in the frosting. It’s naturally sweetened, has a beautiful shine, and pairs perfectly with the lightly sweet cookies.
Ingredients:
- 2 tbsp butter (room temperature)
- 2 tbsp cashew butter
- ¼ cup honey
- 1 tsp vanilla
- 1 tbsp almond milk
Instructions:
- Blend all ingredients until smooth and silky.
- Dip the tops of the cooled cookies into the frosting for an even coat.
- Allow the frosting to set by cooling the cookies, though note that it will remain slightly sticky due to the honey.
Optional Variations:
- For a lighter color frosting, try substituting coconut butter for the cashew butter. While it alters the flavor slightly, it still delivers a smooth, shiny finish.
- If you’d like to add color, consider using natural options like beet juice (red) or spinach juice (green).
Why These Cookies Work
- Firm Yet Soft: The combination of almond and coconut flour creates a dough that holds its shape while staying tender.
- Perfect Sweetness: The subtle sweetness of the cookies complements the honey-rich frosting.
- Holiday Ready: These cookies are a blank canvas for your creativity—add color, sprinkles (SCD-compliant, of course), or keep them simple with a classic shine.
Tips for Success
- Chill the Dough: Don’t skip this step! Chilling ensures the dough doesn’t stick to the rolling pin and helps the cookies hold their shape.
- Work Quickly: If the dough begins to soften, pop it back into the fridge for a few minutes before continuing.
- Storage: Store these cookies in an airtight container in the fridge or freezer to keep them fresh and firm.
Celebrate the Season With SCD-Friendly Cookies
These Almond Flour Christmas Cookies are proof that dietary restrictions don’t mean giving up on tradition. They’re a festive, delicious way to celebrate the season while staying true to your gut-healing goals.
Try them out and let me know how they turn out for you! Did you experiment with colors or stick to the classic shine? I’d love to hear about your holiday baking adventures in the comments below. Happy baking and happy holidays!
Want more delicioius SCD desserts? Check out my SCD cookbook Don’t Skip Dessert Volume 2!
Almond Flour Cutout Cookies with Honey Cashew Frosting
Equipment
- Baking pan
- Silicone liiners (optional)
- Electric Mixer (or stand mixer)
- 1 Wire cooling rack
Ingredients
Almond Flour Cutout Cookies
- 2 cups almond flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ¼ cup honey
- 3 tbsp butter – melted
- ½ tsp vanilla
Honey Cashew Butter Frosting
- 2 tbsp butter at room temperature
- 2 tbsp cashew butter
- ¼ cup honey
- 1 tsp vanilla
- 1 tbsp almond milk (you can use whatever kind of milk you like)
Instructions
Almond Flour Cutout Cookies
- Add dry ingredients to mixing bowl and combine
- Add honey and melted butter to mixing bowl and combine well
- Whisk in egg and vanilla
- Add wet mixture to dry ingredients and stir to completely incorporate the almond flour
- Form dough into a ball and refrigerate for at least an hour
- When dough is chilled remove from refrigerator and preheat oven to 350℉/180℃
- Line baking sheet with parchment paper or silicone liner
- Place dough on parchment paper and cover with another sheet
- Press dough with hands to flatten as much as you can
- Use a rolling pin to roll dough to about a ¼-inch thick (6.25mm)
- Cut out cookies into desired shapes and place on lined baking sheet
- Reform leftover dough and roll out agin to cut out
- Form leftover dough into cookie-shaped rounds
- Bake for 7 – 8 minutes until cookies are cooked though and not raw in the center
- Cool on pan for 10 minutes and then move to wire cooloing rack to cool the rest of the way
- Frost once cooled completely
- Chill frosted cookies to get he frosting to firm up (but it will still be sticky)
Honey Cashew Cookie Frosting
- Add all frosting ingredients to mixing bowl
- Start beating on low speed to just combine and then increase speed to whip the frosting into a smooth consistency
- Dip cookies in frosting or use a spatula to spread over cookies
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