gluten free

Happy Monday! I hope you all have been enjoying the holiday cookie recipes I’ve been posting over the past few days as much as I have. These recipes are being shared by some of my favorite bloggers so it’s been a true honor for me!

Today I’m sharing two amazing recipes that are great options for those with dietary restrictions – just because you have a special diet doesn’t mean you have to miss out on holiday treats!

The first is from Lori and Michelle of Pure2Raw. These ladies have a knack for making the best raw goodies I’ve ever tasted so I can pretty much guarantee that this raw biscotti is to-die-for.

And guess what? If you’re not up for making your own raw biscotti this holiday season, you can simply order some from Lori and Michelle’s business, Twin Cakes Bakery. Doesn’t get much easier than that.

Mini Chocolate Hazelnut Cookie Biscotti (raw, vegan. gluten-free, grain-free)

Original Post on Pure2Raw

prep-time: 10 minutes / bake time: zero / servings: depends how big you cut them, we got 36 mini biscotti

Ingredients:

• 2 cups whole hazelnuts
• 1/2 cup coconut flakes
• 1/2 tsp sea salt
• 1 cup cocoa powder
• 1 tsp allspice
• 1 tsp cinnamon
• 6 tbsp maple syrup
• 2 tbsp coconut oil
• 2-3 tsp vanilla extract

Directions:

1. Place whole hazelnuts into food processor and pulse till in small flour like pieces. Next add in coconut flakes, salt, spices, and cocoa. Pulse together. Then add in vanilla, maple and coconut oil.
2. Pulse till combined. Batter should be moist and come together easily.
3. Taste to make sure it has enough spice and/or sweetness for your liking.
4. Now to mold the cookie biscotti – dump batter onto a large cutting board and using your hands mold into a log shape or any shape you like. There is no magic shape or size for the cookie biscotti, mold till you are satisfied. Then slice into pieces.
5. These biscotti mini’s do not need to be dehydrated. we created these to be like a soft cookie but shaped as a biscotti.

*you can soak and dry the hazelnuts, but not necessary

The next recipe is from Leanne of Healthful Pursuit. Leanne and I are kindred spirits as we’ve both studied holistic nutrition and are practicing health coaches. As you can tell from her blog, she is passionate about creating and sharing allergen free recipes. Her quinoa flake bakes are a personal favorite of mine!

Vegan + Gluten-free Gingersnap Cookies

Original Post on Healthful Pursuit

Yield: 12 cookies / Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

These gingersnaps are full of flavor. They’re chewy, moist, and have a crackly top, as any gingersnap should. If you don’t like your gingersnaps chewy, no worries, just bake them a bit longer and they’ll crisp up perfectly!

Ingredients

Cinnamon sugar

• 2 tbsp palm sugar
• 1 tsp ground cinnamon

Dry

• 1 cup brown rice flour
• 2/3 cup blanched almond flour
• 1/3 cup arrowroot powder
• 1 tbsp whole flax seed
• 1 tbsp freshly ground flax seed
• 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1 tsp gluten-free baking soda
• 1/4 tsp Himalayan rock salt

Wet

• 3 tbsp black strap molasses
• 1.5 tbsp water
• 1/2 cup palm sugar
• 1/4 cup grapeseed oil
• 2 tbsp canned pumpkin – just pumpkin, not the pie filling

Directions

1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
2. Combine cinnamon sugar ingredients in a small bowl. Set aside.
3. Place dry ingredients in a medium-sized bowl and combine with a fork. Set aside.
4. Combine all wet ingredients in a large bowl with a hand mixer until fully incorporated.
5. Pour dry into wet while the hand mixer is running. Mix for no more than 30 seconds, just until all ingredients are nicely combined.
6. Scoop 1.5 tablespoons at a time and roll into balls with your hands – dough will be sticky, don’t worry.
7. Roll balls in cinnamon sugar and place on prepared sheet.
8. Bake for 15 minutes. The longer you cook, the crispier they will be. I like mine a little chewy, so I took them out at 15 minutes. Kevin likes his gingersnaps snappy, so I cooked a second batch for 20 minutes juuust for him.

calories: 212; fat 8g; carbs 31g; sugars 15g; protein 3g

Enjoy these recipes my friends! And here’s a question for you – What’s your favorite holiday treat that’s suitable for those with dietary restrictions?

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