4 ingredient gluten free Christmas cookie recipe. An almond flour cookie recipe for a decadent treat, Made with cinnamon, almond flour and aquafaba. This egg free cookie recipe is easy to prep and is a crowd-pleasing treat.
An easy almond flour cookie recipe
I’m back with a delicious gluten free Christmas cookie recipe :). And with only 4 ingredients these gluten-free cinnamon star cookies take no time to prepare. I wanted to share a recipe that would help de-stress your busy schedule!
This easy almond flour cookie recipe makes a great holiday gift idea. And they look just lovely on your holiday table. We gift these almost every year and I swear my mom gets excited for Christmas just so she can eat these, lol!
A family tradition cookie recipe
These cookies were in a sense passed down to us, even though we are not German! My great aunt use to make cinnamon star cookies for my mom when she was a little girl. The recipe was actually lost when my great aunt passed. A few years ago my mom and I were talking about Christmas food and the parties we use to have back in Brazil. She mentioned these cookies and I instantly remembered their delicious soft texture and the cinnamon aroma and flavour! My mouth started to water and I knew I had to find the recipe!
A couple of days of searching later and we got a basic idea of the recipe. It took a few tries but eventually, we got it right.
Fast forward to a now plant-based mama, I did not expect to be able to make these cookies anymore. From the 4 basic ingredients egg was one of them! BUT, I recently discovered aquafaba, an egg substitute, so my baking adventures began! And yes I know I am OH SO late to the aquafaba game! But better late then never right!
An eco-friendly baking tip
When you roll out your dough, use a silicone baking sheet if you have one. Being non-stick the mat will allow you to use WAY less flour or sugar to prevent your dough from sticking to your counter. I love this hack because almond flour is SOOOO expensive, so if I can save any of it from being used I will!
What is Aquafaba anyways!
Aquafaba is the liquid leftover from cooked chickpeas. Or more commonly seen as the liquid in a can of chickpeas. The easiest most reliable way to get aquafaba is from a can, because when you cook chickpeas at home the liquid leftover may be to thin with not enough starch. Minimalist Baker has a great post on how to make aquafaba if you are interested (here).
Aquafaba has gained popularity because it can be whipped up to create a foam similar to whipped egg whites. It is a fairly new discovery but has been a game-changer in the vegan world as an egg substitute. Especially in baking! America’s kitchen has some tips on how to use cream of tartar to get a VERY rich foam, so check it out here if you are curious about that!
An egg free cookie recipe using aquafaba
Using aquafaba is very very easy. If you are a beginner (like me) I would suggest saving the liquid from canned chickpeas to use. You can store it in the fridge or freeze for later. We are always eating chickpeas so this is never an issue. If you need a recipe to use up your chickpeas check out this easy chickpea curry recipe.
Similar to whipping egg whites you sill want to use an electric beater. We just have a handheld one and it works great. It does take a bit longer than eggs to whip up. I whipped my aquafaba for almost 5 minutes to get stiff peaks. But your patience will pay off because of the texture you will get! So similar to egg white it may shock you!
After adding the sugar to the aquafaba, you will reserve some of the mixture to frost your cookies with BEFORE BAKING! Baking the whipped aquafaba mixture will caramelize the sugar and aquafaba into a delicious Marshmellow-y type of frosting with a nice crust on top.
Have you tried using aquafaba? I would love to hear what recipes you tried with it. I am so new to this and excited to try aquafaba in more recipes. Please share below I would love to know!
A naturally gluten free Christmas cookie recipe
These cookies are naturally gluten-free. Almond meal flour is used so there is no need to substitute anything. If you are new to gluten-free baking this is the perfect cookie for you. Sticking to natural gluten-free recipes is always the best way to dive into a gluten-free diet!
Ok enough blabbing! I hope you enjoyed this egg free cookies recipe! If you are looking for more easy desserts and party food recipe be sure to check out these:
- How to make Chocolate covered strawberry kebabs
- Crispy oil-free Cauliflower wings 2 ways
- High protein vegan shepherd’s pie
- Crispy vegan chicken fingers
- 8 ingredient fluffy gluten free waffles
- 1 bowl cardamom tangerine cookies
If you make this recipe please like and comment, that would mean a lot to me! And tag me (@at.my.table) with your re-creations so I can share it over on Instagram!
Until then, tchau
- 7 tbsp aquafaba
- 1½ cups powdered sugar
- 3½ cups almond meal non-blanched
- 2 tbsp ground cinnamon
- ⅛ tsp salt
- Preheat the oven to 300 degrees F, move your rack to the bottom of the oven and do not turn on the fan.
- Beat your aquafaba until stiff peaks form. This will take roughly 5 minutes. Then sift in the powdered sugar and mix until combined. Reserve a heaping 2 tablespoons of the mixture to use to frost the cookies.
- Then to the aquafaba mixture, add in remianing ingredients and beat to mix. You should get a dough forming that is stiff but pliable. If it is too wet add in some more almond flour. I find working with your hands to get the dough to come together helpful.
- Turn onto a silicone baking matt or floured surface. Roll out to about 1/3 of an inch and then use your star cutter to cut out the cookies. A 3 inch star works best but I also like to make different sizes. Roll the leftover dough back into a ball and roll out again to cut out more cookies. Continue this process until no dough is left. Place onto a baking sheet.
- Use a pastry brush to paint on the reserved aquafaba mixture to each cookie to form a thin layer of frosting.
- Bake at 300 degrees for 15-20 minutes. Then let the cookies cool completely. Store in a dry air-tight container for up to 2 weeks.
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