There is an old family bakery in the town where I grew up that makes the most amazing gingerbread men, icing dot cookies (they have a name but I can never remember what they’re called), wedding cookies, not to mention the best donuts in the world. Whenever any of my friends go back “home” for a visit, a stop at this bakery is a must. Unfortunately, they are no where near allergy-friendly or healthy.
The holiday festivities have just begun around here, but they have already packed quite a busy punch. This past weekend, we had to be at several places all at the same time. Thankfully, with the help of some kind friends, we were able to pull everything off quite well.
One of the activities was an adult dinner party where everyone brings a dish. Since we were going to a concert beforehand, I knew that I could not take a hot dish. I always bring an allergy-friendly dish, so I set out to make a dessert. This dessert had to be whipped up quickly though because of the tight schedule.
I thought of the traditional wedding cookie and set out to make a version that is free of the top allergens, except tree nuts. The recipe was a huge success and nobody at the party knew that the cookies were gluten, dairy, egg and all the other allergens (except nuts) free. Amazing is what they were! And so easy and quick to whip up. Try it for yourself to adorn your Christmas Cookie Tray. I promise they’ll be enjoyed by everyone!
Free of Gluten, Dairy, Egg, Soy, Corn (*contains treenuts)
Recipe adapted from Jules' Gluten Free "Pecan Snowball Cookies". Makes 20-24 cookies.
- 1/2 + 1/2 cups powdered sugar
- 1/2 cups pecans
- 1/4 cups coconut, shredded
- 1/2 cups Spectrum Organic All Natural Butter Flavor Shortening (dairy & soy free)
- 1 teaspoons vanilla
- 1/2 cups brown rice flour
- 1/4 cups oat flour
- 1/4 cups tapioca flour
- 1/4 teaspoons salt
- 1-2 teaspoons allowed milk (cow, rice, soy, almond, coconut, etc.)
1. In a food processor, pulse 1/2 cup of the powdered sugar (I grind unrefined sugar in a coffee bean grinder until powdery to make it corn-free.), pecans, and coconut (optional) until finely chopped and mixed.
2. Add shortening (you can also use non-dairy butter) to the pecan mixture and pulse until combined. Add in the vanilla and mix. (You may need to scrape down the sides.)
3. Slowly add in the flour and salt and pulse until well blended. Test the dough to see if it will hold together in a ball. If not, add 1-2 tsp non-dairy milk and pulse.
4. Cover dough and refrigerate for about 30 minutes.
5. Preheat oven to 325 degrees. Form balls into a teaspoon-sized ball and place on a parchment lined cookie sheet. Bake for 15-20 minutes, or until cookies are slightly browned. Remove from the oven and allow to cool for 5 minutes.
6. Roll cookies in 1/2 cup of powdered sugar (grind in coffee bean grinder, if necessary) until fully coated.
Shared at Slightly Indulgent Tuesday, Hearth & Soul Blog Hop, Tasteful Tuesday, Titus 2sday, Gluten-Free Wednesdays, Encourage One Another, Allergy-Free Wednesdays, Full Plate Thursday, Thriving on Thursdays, Better Mom Mondays, Gluten Free Monday.
Recipe featured on Gluten-Free Wednesdays at The Gluten-Free Homemaker.