This Christmas was my first year being fully gluten-free, and I am happy to say I successfully made it through the holiday without feeling one little bit deprived or tempted! Of course I would never intentionally eat anything that would make my stomach upset- but it helped a lot that I made over some of our family favorites in gluten-free fashion. Like these cookies, for instance!
These cookies have been a favorite in my family since I started making them about five years ago. I make them religiously every single year, and they’re always the cookies I need to make a second batch of for gifts (because the first batch *magically* disappears) and are most requested by family and friends.
Just like my other cookie recipes- they are a cookie. They’re not what you’d consider to be “healthy”. I do my best to use all natural ingredients, and try my hardest not to reach for a third or fourth… but hey, the holidays aren’t over yet! Everything in moderation is the name of the game, but feel free to use whatever substitutions you feel fit for these slightly sinful holiday treats. And I promise I’ll have some healthier fare up on the blog again, soon!
Peanut Butter Ginger Cookies
Makes about 24 small cookies
*The original recipe does call for peanut butter, but I absolutely love them with sunflower seed butter as well. If you want, try them with roasted almond butter or another favorite nut butter!
1/2 cup organic cane sugar
1/2 cup organic brown sugar (1/2 cup cane sugar::1/2 tbsp molasses)
1/2 cup organic butter, softened
1/2 cup organic peanut butter, or sunflower seed butter
1 large egg
1 tsp pure vanilla extract
1 1/3 cup gluten-free all purpose flour ( or: 1/2 cup brown rice flour/1/2 cup white rice flour, 1/3 cup arrowroot starch)
1/2 tsp xanthan or guar gum
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt
1 tsp ground ginger
1/3 cup chopped crystallized ginger
1/2 cup natural cane sugar; to roll
1. Preheat oven to 375 degrees.
2. In an electric mixer, cream sugars and butter until fluffy.
3. In a separate bowl, mix flour, baking soda/powder, sea salt and ground ginger.
4. Beat in egg, vanilla and nut butter. Slowly add in flour until mixture comes together. DO NOT OVER MIX.
5. Stir in crystallized ginger and refrigerate dough for at least 30 minutes.
6. Remove dough from fridge and roll into balls and then into cane sugar, placing 2-3” apart on two ungreased cookie sheets.
7. Bake for 9-10 minutes until cracked and golden. Cool for 5 minutes on pan and transfer to a wire rack to cool.
This was my last cookie recipe of the year, I promise! But I still want to know: what was your favorite Christmas cookie this year?