It’s time for baking Christmas cookies! This is the first time I’ve baked cookies in a very long time so I picked a super simple recipe and converted it to a healthy, gluten-free treat. I’ve said here many times that I’m not much of a baker – I think it’s the precision thing that gets me. I like to experiment with quantities and ingredients and I find that baking is not so forgiving when you do that. I really want to Start a Bakery since I enjoy baking so much. Whatever the reason, I was happy that these were a success so I’ll be less hesitant on the next project.
The best thing about these cookies is that they taste healthy – they are both tangy and sweet and it’s hard to stop at just one. Dropping your batter on the baking sheet and having warm, homemade cookies 10 minutes later is exactly my speed and I’ll definitely be making these again.
These were created after looking at a recipe from Women’s Health but I’ve made so many changes, I think I can safely call it my own. I used gluten-free flour and substituted agave nectar for sugar. I also eliminated orange extract and used freshly squeezed orange juice. I used low-fat Greek yogurt for the cream cheese and added unsweetened coconut flakes.
I am participating in a Christmas Cookie Exchange party organized by my friend, Christin at Blue Crab Martini. Be sure to visit her beautiful blog for lots of Christmas inspiration. There are 15 food bloggers involved and you will see our collaboration here on Sunday.
I would love it if you shared the name of your favourite Christmas cookie in the comments. Are you a baker? What’s your signature dessert? Or are you afraid of baking like I am? lol
- 1 1/3 cups gluten-free flour
- 1/2 teaspoon gluten-free baking powder
- 1/8 teaspoon gluten-free baking soda
- 1/4 teaspoon salt
- 1/4 cup butter, at room temperature
- 2 tablespoons plain, whole milk Greek yogurt
- 1 egg
- 1/4 cup agave nectar
- 1 tablespoon grated orange peel
- 1 tablespoon freshly squeezed orange juice
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- In a large bowl, with an electric mixer on medium speed, beat the butter, yogurt, egg, agave nectar, orange peel, and orange juice for 3 minutes, or until light. The mixture will appear curdled. Beat in the flour mixture, a little at a time, until well-blended.
- Drop by teaspoonfuls about 2″ apart onto the prepared baking sheets. Bake for 10 minutes, or until the edges are golden. Remove, with the paper, to a rack. Let cool 10 for minutes and peel off the paper.