Gluten Free Coconut Christmas Cookies
During the holidays, it is easy to over-indulge in treats and sweets that leave us feeling tired and heavy. Instead, try out these delicious gluten-free cookies! These cookies have wonderful balance between salty and sweet and instead of being topped with artifically colored, processed sugar sprinkles, they are topped with barley grass – a nutrient-dense superfood! The idea, I admit, was not my own. At a holiday party, my friend Erika mentioned to me that she sprinkled spirulina powder over a batch of Christmas cookies, but she admitted that while it looked lovely and the kids loved it, the flavor was a little strong. I immediately suggested barley grass, as the flavor is very mild and in fact, it worked wonderfully with this recipe (thanks Erika!). My little-one loved the idea of dusting the cookies with “magic green powder” – the taste is really quite delicious and the color is perfect for the season. These cookies are so tasty, mildly sweet and packed with nutrition, there’s nothing to feel guilty about! It may take a little extra care to cut out these cookies – gluten free dough does not behave as typical dough. This batch was a little rough around the edges because I didn’t have the right kind of cookie cutter, but the taste is all the same – delicious!
The Recipe:
2 1/2 cups almond flour
1/3 cup gluten free flour
1 cup shredded coconut
1/2 cup raw butter or coconut oil
1/4 cup honey
1/2 tsp vanilla
1/2 tsp sea salt
1/2 tsp baking powder
1 free-range egg
barley grass for dusting
Preheat oven to 350. In an oven-safe dish, melt butter or coconut oil. In a separate bowl, combine all dry ingredients. Next, mix in melted butter, honey and vanilla. Lastly, whisk an egg in a separate bowl and mix into cookie dough. Form dough into a ball and chill in the refregerator for a half hour. After the dough has chilled, roll out a third of the dough at a time, while keeping the rest in the refrigerator. Cut out the cookies with a simple, metal cookie cutter. As the dough softens it may become more difficult to work with. Return it to the refrigerator if needed. Bake the cookies at 350 for 10 minutes and allow to cool before transferring to a plate. Lastly, dust with barley grass powder. Enjoy the magic of the season!