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Rather than our usual recipe of the week, this post will include links to a number of recipes for Christmas cookies that we’d recommend! If not already included, use maple sugar, coconut sugar, rapadura and succanant as alternative sweeteners. If you have recipes to link to that honor our dietary recommendations, let us know in the comments!
Ann Marie Michaels Sprouted Flour Christmas Cookies and Buttermilk Frosting
Renea Reay-Buchholz Sourdough Gingerbread Cookies
The Prairie Homestead Sprouted Flour Cookies Note that we don’t recommend chocolate, but this is optional in the recipe in any case!
Cultures for Health Sprouted Flour Sugar Cookies – made with maple sugar. Same recipe is also published by To Your Health Sprouted Flour Company
Nourished Kitchen Sprouted Spelt Cookies
Nourished Kitchen Maple Gingerbread Cookies – we’d recommend using sprouted einkorn flour for this recipe.
Traditional Cooking School Maple Cookies
Keeping It Holistic Sourdough Sugar Cookies
Butter For All Gingerbread Cut-Out Cookies – Date and Molasses Sweetened – Made With Sprouted Wheat – In Your Food Processor
Butter For All Cranberry Rosemary Shortbread Cookies – Honey-Sweetened Sprouted Grains
GLUTEN FREE COOKIES – UPDATED
By request, I’ve added some gluten free recipes! I didn’t look for gluten–free recipes last year when I published this list because they generally include flours and ingredients we tend to avoid, however these are recipes I found that we’d recommend for an occasional treat:
The Hint of Rosemary Coconut Flour Christmas Cutouts
Raising Generation Nourished Gluten Free Gingerbread Cookies. Note that we’d recommend this organic version of the white rice flour.
Recipes to Nourish Gluten Free Honey Gingerbread Cookies
Traditional Cooking School Paleo Sugar Cookies With Pumpkin Glaze – pumpkin glaze can be skipped for a simple sugar cookie!
PowerHungry 2 Ingredient Coconut Date Cookies
Real Life Recipes with Olivia Wyles Easy 3 Ingredient Sugar Cookies Made With Coconut Flour
GF – any xmas cookie recipes?
I didn’t look for gluten–free recipes because they generally include flours we tend to avoid, such as nut flours: http://empoweredsustenance.com/avoid-almond-flour/. Also, we aren’t convinced that most people truly need to avoid gluten: https://www.westonaprice.org/health-topics/vegetarianism-and-plant-foods/to-gluten-or-not-to-gluten/ and https://www.westonaprice.org/health-topics/food-features/dangers-gluten-free-foods/#gsc.tab=0. If you do, perhaps look for recipes online that don’t include refined sugars and are made with coconut flour: https://empoweredsustenance.com/coconut-flour-101/
I’ve added 4 gluten-free recipes this year!
I’m surprised by your stance on not being convinced most of us don’t need to be Gluten free as things have changed over the decades due to voting and process ing from the days of WAP.
Due to the glyphosate sprayed on all US wheat especially in the harvesting phase that is not washed off, not that it could be, it horribly horribly disrupts all our gut micro biomes making it a bad choice for everyone from what I’ve learned, which is why when so many go gluten-free their health issues can improve and some, greatly.
With the 60% or more estimated to have MTHFR gene mutation due to no “v” shots–none are safety tested for mutagenicity, 13 point one of every mfr shot Packageinsert–so we know what that means –and the Synthetic folic acid That’s added to all US grain That those with MTHFR cannot tolerate, It can cause all sorts of guts/health issues.
Shouldn’t this recommendation With the occurrences of the above to Our grain supply?
How much butter for the recipe?
Which recipe are you referring to?