Christmas cookies are the best. For some reason, I think cookies taste better at the holidays.
This year, the ladies at our church did a cookie exchange. Since I’ve been gluten free, I’ve not made homemade Christmas cookies.
My friends over at Erewhon sent me some cereal and granola to play with for the holidays*. I was so excited to get creative, because it has been so long since I’ve played around in the kitchen!
In my (humble) opinion, these sugar cookies were so easy to make and the granola put them over the top! The granola isn’t too sweet so it doesn’t overpower the cookies.
They were the perfect Christmas cookie for our cookie exchange. Plus, they were gluten and dairy free… but still rich and delicious.
- 1/2 cup coconut oil
- 1 cup sugar
- 1 room temperature egg
- 1 tsp vanilla
- 3 cups gluten free flour
- 1/2 tsp xanthan gum
- 1/2 tsp baking powder
- 1/3 cup milk (I used almond)
- Erewhon Cranberry Chia Granola
- Melt coconut oil
- Mix oil and and sugar. Add in room temp egg and vanilla. Mix well.
- In a separate bowl, mix the xanthan gum and baking powder with the gluten free flour.
- Slowly mix in the flour mixture and the milk. Combine until a thick dough forms.
- Cover and refrigerate for 2-3 hours or overnight.
- To bake: Preheat oven to 375.
- Roll about a tablespoon amount into a ball and dip into the granola.
- Place on baking sheet about 2 inches apart. Bake for 10-12 minutes.
FYI: These cookies do not brown. Cook them until they are no longer sticky. If you cook too long they will become too dry.
These are perfect to mix up the night before and bake the next morning. I was amazed at how fast and easily they came together. I think making these cookies will be in our Christmas tradition for a long time now!
Plus, I felt super proud I could take homemade gluten free cookies to our cookie exchange that people would actually enjoy!
*I was not paid to write this post. All opinions are my own.. as always. Erewhon did send me free cereal to enjoy.
What is your favorite Christmas cookie?