Looking for a unique cookie to serve your guests this holiday? Try making some Gluten-Free Spiced Cookie Brittle! These crunchy cookies remind me of toffee and are gluten-free and vegan, and would make a great allergy-friendly gift!
Hey friends, time for another cookie recipe! If you couldn’t tell by the name of my blog, cookies are one of my absolute favorite things to bake. They’re small, portable, and you can easily make the recipe bigger or smaller to match the crowd.
Plus, cookies are harder to mess up than something like cake or homemade candy, and they make amazing holiday gifts. Cookies for the win!
Our small band of food bloggers is teaming up again for our second collaborative post that’s all about Christmas Cookies (our last one was fall cupcakes!). If you’re on the lookout for some new cookie recipes for Christmas, then here are some new recipes to try!
Christmas Cookies, clockwise from top left:
- Holiday White Chocolate Mini Popcorn Balls (Gloria – Homemade and Yummy)
- Gingerbread Cookies (Melissa – My Wife Can Cook)
- No Bake Chocolate Cranberry Cookies (Kirsten – Treat Yourself Sweeter)
- No-Bake Cinnamon Peanut Butter Cranberry Cookies (Arlene – Flour on My Face)
- Gluten-Free Spiced Cookie Brittle (Sarah – The Fit Cookie)
- Macadamia Date Roll Cookies (Veena – Veena Azmanov)
For my part of the collaboration, I decided to make some cookie brittle. I was reading through the holiday Food Network Magazine and was looking for some fun recipe ideas, when I saw a recipe for Spiced Cookie Bark from Land ‘O Lakes butter.
I’ve seen cookie brittle at the store before but I’ve never had it, so I was intrigued! I decided that’s what I wanted to make, and I created a gluten-free and vegan version, and I also reduced the sugar in it to make it a bit healthier.
This Gluten-Free Spiced Cookie Brittle is like a spiced sugar cookie that is crunchy and broken up into bits, which reminds me a lot of the English toffee we used to make around the holidays. Until I get that allergy-friendly toffee recipe figured out, these cookies will do!
- 3/4 cup + 2 Tablespoons superfine sorghum flour
- 2 Tablespoons arrowroot starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup Earth Balance Soy-Free Margarine
- 1/4 cup + 2 Tablespoons unbleached cane sugar
- 1/4 cup baking Stevia
- 1 teaspoon vanilla
- Turbinado sugar for sprinkling on top
- 1/4 cup allergy-friendly chocolate chips
- Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and set aside
- In a medium bowl, whisk together the flour, arrowroot starch, baking powder, cinnamon, salt, and nutmeg until well combined. Set aside
- In a small microwaveable bowl, melt the Earth Balance Soy-Free Margarine for about 30-40 seconds in the microwave. Whisk in the sugar, Stevia, and vanilla.
- Combine the margarine mixture with the flour mixture and stir until a thick dough forms.
- Press the dough into the bottom of the prepared pan to about 1/4-inch thick or less
- Bake for 10-12 minutes or until slightly golden on the edges
- Remove from the oven and lift the parchment paper and cookie onto a cooling rack. Cool completely
- Melt the chocolate chips in a small microwaveable cup and drizzle melted chocolate onto the cookie bark
- Allow the chocolate to cool and set, then break apart the cookie bark into pieces
- Store in an airtight container
Here’s another one of my favorite holiday cookie recipes: Raisin Griddle Cookies (welsh cookies)