Festive Gifts With Heart: Gluten Free Paleo Spiced Almond and Cranberry Cookies

The festive season is all about people coming together, sharing great food, belly laughs, appreciation, sun (well at least down here in the Southern Hemisphere), celebrating life, family and relationships, giving and gratitude.

I have always loved giving people really thoughtful gifts and sometimes that equates to more expensive gifts (like taking Corey skydiving for his birthday last year)  but sometimes not. I think a great gift is when there is thought and love behind it.

I have a few ideas here for you for festive gifts with heart. They don’t take too much effort but they are full of love and thats whats its all about right?

I was going to do a conventional cookie recipe here you know the kind .. full of flour, sugar and butter but I had this icky feeling about doing it because on some level I just wouldn’t feel good giving someone a gift full of gluten and refined yuckies no matter how luscious they would be.

So I had a bit of challenge developing a recipe that would be just as good as a conventional festive cookie but gluten free and refined sugar free. With a little help from New York Times Bestseller Danielle Walker of Against All Grain, it turned out to be easier than I thought. Seriously this woman is amazing she is one of the many taking the daunting illusion out of grain free cooking and making it easy and conventional. You can find a grain free version of just about anything on her website.

I adapted her recipe found here for  Grain Free Sugar Cookies and added some spices and cranberries for a festive spin. These cookies come out really soft and delicate in flavor and texture. Be sure to store them in an airtight container. Pop them in a jar with a pretty Christmas ribbon and a gift tag for a perfect Festive Gift With Heart.

Festive Gifts With Heart: Gluten Free Paleo Spiced Almond and Cranberry Cookies

 

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Prep time

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Cook time

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Total time

0 min

 

Ingredients

• 2.5 cups blanched almond flour
• ¼ cup honey
• 1 egg
• 2 tsp coconut oil
• ½ tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp grated nutmeg
• ½ tsp baking soda
• ¼ tsp sea salt
• ¼ cup small dried cranberries
• 1 tsp coconut flour for dusting

Instructions

1. Preheat the oven to 180C (350F)
2. Combine the dough ingredients in a food processor Leaving the cranberries to the side for now and process until a smooth ball of dough forms.
3. Transfer the ball of dough onto a piece of baking paper and gently massage the cranberries into the dough distributing them evenly.
4. Flatten the dough into a round disk about 2cm thick, using your hands. Cover with plastic wrap and place in the fridge for 20 minutes.
5. Remove the dough from the fridge and roll it out between 2 pieces of baking paper to your desired thickness. * Hot Tip: To keep the dough an even thickness, roll it out then take a chopping board and press down firmly on the dough keeping the board horizontal and then repeating holding the board vertically.
6. Dust a cookie cutter in the coconut flour and cut your shapes, peeling away the excess dough as you work. Gather the excess dough and roll it out again to cut shapes. Do this as many times as you can while keeping the cookies a consistent thickness. If the dough starts to get dry then just wet your hands slightly before kneading the scraps to add some moisture.
7. Bake the cookies for 8-10 minutes on a tray lined with baking paper.
8. Cool completely on a wire rack

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