I altered a family Christmas cookie recipe to make it dairy free and gluten free. It tastes like the original, which was my goal. However, this recipe isn’t sugar free. You can easily substitute a natural sweetener, but the cookie will not taste the same. I still haven’t found a good replacement for the flavor of powdered sugar (aka confectioners sugar). Here is the original recipe to reference:
Original Recipe
- 1 cup of butter
- 3/4 cup of confectioners sugar
- 1 tsp vanilla extract
- 2 cups of flour
- 1 cup of finely chopped nuts
Directions: Cream butter, confectioners sugar and vanilla. With a spoon, blend in the flour. Add nuts; shape into 3/4 inch balls, rolling in palm of hand. Place 1/2 inch apart on ungreased cookie sheets and bake in 300 degree oven 25-30 minutes or until cookies are a creamy color. Remove to rack until just warm; rol in confectioners sugar. Makes approximately 3 1/2 dozen.
- 1 tsp vanilla extract
- ¾ cup powdered sugar (confectioners sugar)
- 1¼ cup arrowroot flour
- 1 cup almond flour
- 1 cup organic palm oil (or vegan butter)
- 1 cup chopped hazelnuts
- In a large bowl, mix palm oil (or vegan butter), powdered sugar, and vanilla extract.
- Then slowly add in almond flour and arrowroot flour.
- Gentle mix in finely chopped hazelnuts.
- (Optional) Refrigerate dough for a half hour.
- Roll into small balls about ¾ inches wide.
- Line baking sheet with parchment paper, and bake for 25 minutes at 300 degrees.
- (Optional) Roll them in powdered sugar when warm or sprinkle them with powdered sugar when cool.