Christmas cookies with coconut oil

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  • 40 min. + 2 hours for cooling
  • 40
  • Оrdinary
  • 180°C
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Ingredients

500 g. gluten-free plain white flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon powder
1/2 tsp. ginger powder
1/2 tsp. clove powder
200 g. honey
1 egg
100 ml. coconut oil, melted
elderberry jam with no sugar added (spread jam of your choice)

Allergens

Honey
Eggs
Features

It is a bakery time before the Christmas holidays. We've tried different recipes until we find the perfect one for Santa Claus on Christmas Eve. These Christmas cookies are different because of the coconut oil that I used, instead of cow butter. Cookies are soft and juicy. You can spread jam between two cookies and enjoy them. I chose the elderberry jam with no sugar added. 

Ingredients

Steps

1

In a medium bowl, beat the coconut oil and honey. Stir in the egg until well mixed.

2

In a large bowl sift and whisk together all dry ingredients - gluten-free plain white flour, baking powder, baking soda, cinnamon, ginger and clove powders.

3

Fold the dry mixture into the egg mixture and refrigerate for at least 2 hours.

4

Preheat the oven to 180 degrees and line a baking tray with baking paper. 

5

With little greasy palms form small balls from the batter and roll them on the baking tray with a distance between them.  Do not press them down. They increase a lot during baking. 

6

Bake for 7-9 minutes. Leave cookies to cool completely on a wire rack. 

7

Once cool, spread 1 teaspoon of elderberry jam on half of the cookies and place a second cookie on top. 

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