11 Christmas Cookies Cassava Flour Grain Free Ideas

Classic Cassava Flour Sugar Cookies

Classic Cassava Flour Sugar Cookies are a delightful gluten-free treat that offers a sweet, buttery flavor and a soft, chewy texture. Made with cassava flour, these cookies have a unique taste and are perfect for holiday celebrations, cookie swaps, or simply enjoying with a cup of tea. Here’s a simple recipe to create these delicious cookies that everyone can enjoy.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cassava flour, baking powder, and salt until well combined. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter and sugar mixture, mixing until fully incorporated.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently with a spatula or the mixer on low speed until the dough comes together. Be careful not to over-mix.
6. Shape Cookies: Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, but they will firm up as they cool.
8. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
9. Enjoy: Once cooled, enjoy your classic cassava flour sugar cookies as they are, or decorate them with icing, sprinkles, or your favorite toppings for a festive touch!

These cookies are sure to become a favorite for everyone, bringing joy to your holiday celebrations!

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Chocolate Chip Cassava Cookies

Chocolate Chip Cassava Cookies are a delicious twist on the classic cookie, combining the rich, buttery goodness of chocolate with the unique texture of cassava flour. These gluten-free cookies are soft, chewy, and loaded with chocolate chips, making them an irresistible treat for the holiday season or any occasion. They’re perfect for sharing with friends and family or indulging in a sweet moment for yourself.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cassava flour, baking soda, and salt until fully combined. Set aside this mixture for later use.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugars. Mix until everything is well combined and smooth.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed or using a spatula to combine until just incorporated. Be careful not to over-mix as this can make the cookies tough.
6. Fold in Chocolate Chips: Gently fold the chocolate chips into the cookie dough using a spatula or wooden spoon, ensuring they are evenly distributed.
7. Shape Cookies: Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, making sure to space them about 2 inches apart to allow for spreading during baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden brown. The centers may look slightly underbaked, which is normal, as they will continue to cook while cooling.
9. Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5-7 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy: Once cooled, enjoy your Chocolate Chip Cassava Cookies as they are, or serve them warm with a glass of milk for a delightful treat. These cookies are sure to be a hit with everyone!

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Cassava Flour Gingerbread Men

Cassava Flour Gingerbread Men are a delightful twist on the traditional gingerbread cookies, making them gluten-free and perfect for celebrating the holiday season. These cookies are spicy, sweet, and can be decorated in festive shapes, making them fun for kids and adults alike. With the unique texture of cassava flour, they hold their shape well, making them ideal for gingerbread men and other festive shapes.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the cassava flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until thoroughly combined. Set this mixture aside.
3. Cream Butter and Sugar: In a separate bowl, use an electric mixer to cream the softened unsalted butter and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
4. Add Molasses, Egg, and Vanilla: Add molasses, egg, and vanilla extract to the creamed butter and sugar. Mix until completely combined and smooth.
5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed or using a spatula until just incorporated. Be careful not to over-mix the dough.
6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help it firm up, making it easier to roll out.
7. Roll Out the Dough: On a lightly floured surface (using additional cassava flour), roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut out gingerbread men shapes (or any shape you prefer).
8. Place on Baking Sheets: Transfer the cut-out cookies to the prepared baking sheets, leaving a little space between each cookie as they will expand.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
10. Cool the Cookies: After baking, remove them from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. Decorate: Once the gingerbread men are completely cool, feel free to decorate them with icing, sprinkles, or any other festive toppings of your choice.

Enjoy your delicious Cassava Flour Gingerbread Men with family and friends this holiday season!

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Peppermint Swirl Cassava Cookies

Peppermint Swirl Cassava Cookies are a festive and flavorful treat, perfect for the holiday season. These cookies combine the unique texture of cassava flour with the invigorating taste of peppermint, creating a delightful treat that is both gluten-free and enjoyable for everyone. The colorful peppermint swirls not only make them visually appealing but also add a fun twist to traditional holiday cookies.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the cassava flour, baking powder, and salt. Whisk these dry ingredients together until they are mixed evenly. Set aside.
3. Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Mix on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Flavorings: Add the egg, vanilla extract, and peppermint extract to the creamed mixture. Mix on low speed until all ingredients are well combined and smooth.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until all the flour is incorporated. The dough should be soft but not sticky.
6. Divide the Dough: Divide the cookie dough into two equal portions. To one half, add a few drops of red food coloring (if using) and mix until the color is evenly distributed.
7. Create Swirls: Take small pieces of both the plain and colored dough and roll them into ropes, around 6 inches long. Place the ropes next to each other and gently twist them together to create a swirl effect. Press the twisted dough gently to flatten it slightly.
8. Cut and Shape Cookies: Cut the twisted dough into 1-inch segments and place them on the prepared baking sheets, leaving space between each cookie to allow for spreading.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden at the edges. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Serve: If desired, dust with confectioners’ sugar before serving. Enjoy these delicious Peppermint Swirl Cassava Cookies with family and friends this holiday season!

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Cassava Flour Snickerdoodles

Cassava Flour Snickerdoodles are a delightful twist on the classic cinnamon-sugar cookie, making them gluten-free and suitable for those with dietary restrictions. These cookies are soft and chewy with a slightly crispy edge, and the warm flavors of cinnamon and sugar create a cozy, holiday-ready treat that everyone will love.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cassava flour, baking powder, ground cinnamon, and salt. Make sure the mixture is well combined, then set it aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
4. Add Egg and Vanilla: Crack the egg into the mixing bowl and add the vanilla extract. Mix on low speed until all ingredients are thoroughly combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to over-mix.
6. Prepare Cinnamon-Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon for rolling.
7. Shape Cookies: Using a cookie scoop or your hands, portion out a tablespoon of dough and roll it into a ball. Roll each ball in the cinnamon-sugar mixture to coat evenly.
8. Place on Baking Sheets: Arrange the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake: Place the baking sheets in the preheated oven and bake the snickerdoodles for 10-12 minutes, or until they are lightly golden around the edges.
10. Cool Down: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Cassava Flour Snickerdoodles, perfect for holiday gatherings or cozy afternoons!

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Coconut Macaroons With Cassava Flour

Coconut Macaroons with Cassava Flour are a delightful and chewy treat that combine the tropical flavors of coconut with the unique texture of cassava flour. These gluten-free baked goods are perfect for holiday gatherings and can be enjoyed year-round. With just a few simple ingredients, you can whip up a batch of these delicious macaroons that are sure to impress everyone.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper for easy removal of the finished macaroons.
2. Prepare the Coconut Mixture: In a large mixing bowl, combine the shredded coconut, cassava flour, granulated sugar, and salt. Mix these dry ingredients together until well combined.
3. Whip the Egg Whites: In a separate bowl, use a whisk or an electric mixer to whip the egg whites until they form stiff peaks. This may take about 3-5 minutes. You want the egg whites to hold their shape and not collapse when lifted.
4. Combine All Ingredients: Gently fold the whipped egg whites into the coconut mixture. Use a rubber spatula to slowly incorporate the egg whites, being careful not to deflate them. Add the vanilla extract and almond extract (if using) and continue folding until the mixture is fully combined.
5. Shape the Macaroons: Using a small cookie scoop or spoon, portion out the mixture and drop it onto the prepared baking sheet, spacing them about 1 inch apart. You can shape them into small mounds or rounded balls as desired.
6. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the macaroons are lightly golden on top and the edges are firm. Keep an eye on them to prevent over-baking.
7. Cool Down: Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for about 10 minutes. Use a spatula to carefully transfer them to a wire rack to cool completely.
8. Serve: Enjoy the coconut macaroons plain, or dip the bottoms in melted chocolate for an extra treat if desired. Store any leftovers in an airtight container at room temperature for up to a week.

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Cassava Flour Shortbread Cookies

Cassava Flour Shortbread Cookies are a delightful twist on the classic shortbread, showcasing the subtle nutty flavor and unique texture of cassava flour. These gluten-free cookies are buttery, crisp, and perfect for any holiday celebration or as an everyday treat. With just a few basic ingredients, you can create these delicious cookies that everyone will love.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 2-3 minutes. This is a vital step for getting the right texture in your cookies.
3. Add the Egg Yolk and Vanilla: Once the butter and sugar are well combined, add the egg yolk and vanilla extract to the mixture. Beat for an additional minute until everything is fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the cassava flour and salt. This helps affirm that the salt is evenly distributed throughout the flour.
5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the butter mixture, mixing on low speed until the dough starts to come together. Be careful not to over-mix; it’s okay if the dough is slightly crumbly.
6. Shape the Cookies: Using your hands, gather the dough into a ball and then flatten it into a disk. Roll out the dough on a lightly floured surface using a rolling pin to about ¼ inch thick. Use cookie cutters to cut the dough into your desired shapes and place them onto the prepared baking sheets.
7. Chill the Dough: For best results, chill the cut-out cookies in the fridge for about 15-20 minutes. This helps the cookies maintain their shape while baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them as baking times may vary depending on the size of your cookies.
9. Cool Down: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Carefully transfer them to a wire rack to cool completely.
10. Enjoy: Serve your delicious cassava flour shortbread cookies as a sweet treat with coffee or tea, or store them in an airtight container for later enjoyment. Decorate them with icing or sprinkle with powdered sugar for an added festive touch, if desired!

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Cranberry Orange Cassava Cookies

Cranberry Orange Cassava Cookies are a festive and flavorful addition to your holiday cookie platter. Bursting with the bright, zesty flavor of orange and the tart sweetness of cranberries, these cookies are both gluten-free and deliciously chewy. They are perfect for sharing with friends and family or enjoying with a warm cup of tea on a chilly winter day.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
2. Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar with an electric mixer until the mixture is light and fluffy, approximately 3-4 minutes.
3. Add Eggs and Vanilla: Next, beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the cassava flour, baking soda, and salt. This helps evenly distribute the leavening agent and guarantees a uniform texture in your cookies.
5. Mix Together: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix; the dough should be slightly sticky.
6. Fold in Cranberries and Zest: Using a spatula or wooden spoon, fold in the chopped dried cranberries and orange zest, making sure they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving enough space between them (about 2 inches) for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers might look slightly underbaked; they will firm up as they cool.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Enjoy your delightful Cranberry Orange Cassava Cookies with friends and family this holiday season!

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Cassava Flour Peanut Butter Blossoms

Cassava Flour Peanut Butter Blossoms are a delightful twist on the classic peanut butter cookie, making them both gluten-free and irresistibly delicious. With the addition of creamy peanut butter and topped with a gooey chocolate kiss, these cookies are sure to be a hit during the holiday season or any time of year. They are easy to make, chewy inside, and packed with flavor, perfect for sharing with family and friends.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent the cookies from sticking.
2. Mix the Wet Ingredients: In a large mixing bowl, combine the peanut butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to blend the mixture until it is smooth and creamy. Add the egg and vanilla extract, mixing well until fully incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the cassava flour, baking soda, and salt. This guarantees that the leavening agent is evenly distributed throughout the flour.
4. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the peanut butter mixture. Mix on low speed until just combined, being careful not to over-mix. The dough will be thick and slightly sticky.
5. Shape the Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls, about 1 inch in diameter. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
6. Flatten the Dough: Once all the dough balls are on the baking sheets, use the back of a fork to gently press down on each ball, creating a crisscross pattern or simply flattening them slightly.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden and the centers are set but still soft.
8. Add Chocolate Kisses: Immediately after removing the cookies from the oven, press a chocolate kiss into the center of each cookie while they are still warm. The heat from the cookies will help the kisses stick.
9. Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Cassava Flour Peanut Butter Blossoms!

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Almond Joy Cassava Cookies

Almond Joy Cassava Cookies are a delightful treat that combines the rich flavors of chocolate, coconut, and almonds, inspired by the beloved candy bar. These cookies are gluten-free thanks to the use of cassava flour, making them perfect for those with dietary restrictions. Chewy, sweet, and nutty, they’re a great addition to your holiday cookie platter or any festive gathering.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to keep the cookies from sticking.
2. Mix the Sugars: In a large mixing bowl, combine the granulated sugar and brown sugar. Mix well until the sugars are fully integrated.
3. Add Wet Ingredients: Crack the eggs into the bowl with the sugars and add the vanilla extract. Using a hand mixer or a whisk, beat the mixture until it is smooth and well combined.
4. Combine Your Dry Ingredients: In another bowl, whisk together the cassava flour, baking soda, and salt. This step guarantees that your baking soda is evenly distributed throughout the flour.
5. Blend Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients. Mix on low speed with the mixer or stir using a spatula until the mixture is just combined.
6. Fold in the Goodies: Gently fold in the shredded coconut, chocolate chips, and chopped almonds with a spatula until they are evenly distributed throughout the cookie dough.
7. Shape the Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls, about 1 inch in diameter. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers set but still soft to the touch.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Almond Joy Cassava Cookies!

Spiced Chai Cassava Cookies

Spiced Chai Cassava Cookies are a warm and aromatic treat that brings the comforting flavors of chai tea into a delightful cookie form. Perfect for holiday gatherings or cozy afternoons, these gluten-free cookies are infused with a blend of spices, including cinnamon, ginger, and cardamom, which give them a unique and comforting flavor profile. The use of cassava flour guarantees a perfect chewy texture, making these cookies irresistible!

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or a whisk, beat the mixture until it becomes light and fluffy.
3. Add Eggs and Vanilla: Crack the eggs into the bowl and add the vanilla extract. Beat again until everything is well combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the cassava flour, baking powder, salt, cinnamon, ginger, cardamom, and cloves. Make sure the spices and baking powder are evenly mixed into the flour.
5. Incorporate the Tea: If using loose chai tea, crush it lightly to release the flavors. If using tea bags, simply open the bags and pour the contents into the dry mixture. Stir this into the dry ingredients.
6. Blend Wet and Dry Mixtures: Gradually mix the dry ingredients into the wet mixture. Use a spatula to combine until the dough just comes together. Avoid over-mixing to keep the cookies tender.
7. Scoop and Shape the Dough: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls, about 1 inch in diameter. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are slightly soft.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy the warm flavors of chai with every bite!