I love making piles of Christmas cookies every December! Every year, our blog participates in the Great Food Blogger Cookie Swap, but this years the organizers decided not to host a swap… so our #FoodBloggerLove group on Facebook decided to run of a swap of our own.
Everyone donated money to charity as an “entry fee” and we ended up raising over $300 to feed hungry kids and animals.
And then we sent off cookies, secret santa style! I was assigned to make cookies for some gluten-free bloggers, which gave me the opportunity to try out something I’ve never done before! I’ve made over 100 different kinds of cookies in my lifetime, but never a gluten-free recipe. So I rolled up my sleeves, purchased some almond and coconut flours, and got to work figuring out a tasty holiday recipe that my gluten-free friends could eat.
The result? These Frosted Chai Spiced Sugar Cookies!
The cookies on their own are a little on the dry side, which is not surprising since they are made with almond flour. So I added some frosting and… voilà! Double the chai flavor with the added moisture this cookie needed.
I want to say a HUGE thank you to the bloggers who sent me cookies. I received M&M Cookies from Eileen at Food Parsed, Double Chocolate Cherry Biscotti from Laura at Little House Big Alaska, and Dark Chocolate Peppermint Crunch Cookies from Deanna at Seduction in the Kitchen. They were all absolutely delicious!
Here’s the full recipe for these gluten-free cookies:
Sugar free cookies that even your pickiest gluten-free friends will love.
- 1 1/2 cups almond flour
- 3/4 cup coconut flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 large egg
- 3-4 tablespoons additional sugar for rolling
- 2 cups powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon cloves
- 1 teaspoon maple syrup
- 2-4 tablespoons milk
- Sift together all dry cookie ingredients except the additional sugar you're going to use to roll the cookies.
- Melt the coconut oil. Add to it the other wet ingredients (maple syrup, vanilla, and egg).
- Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Do not over mix.
- Dough will be sticky. Chill for at least 30 minutes until it is firm enough to roll into balls.
- Roll dough into balls and roll in sugar.
- Place on greased or lined cookie sheet and press to flatten. Cookies will not spread much while baking.
- Bake at 350 degrees Fahrenheit for 10 minutes. Allow to cool completely before frosting.
- Whisk together the dry ingredients for the frosting.
- Add the maple syrup and 1 tablespoon milk and combine.
- Slowly add more milk until you have a thick frosting consistency. Add more milk to create a thinner glaze instead of a frosting. If you add too much milk, add a little extra powdered sugar to thicken the frosting again.
- Frost the cookies and allow them to sit for 30 minutes for the frosting to harden.
Make sure the ingredients you are using are gluten-free before you start. For example, not every brand of powdered sugar is gluten-free.
This recipe was inspired by a paleo chai cookie recipe I found on Texanerin.
Want even more Christmas cookies? Make sure to check out these recipes…
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