Merry Christmas everyone! I hope everyone had a great holiday with their families!! There was no snow here in Wisconsin, which is just wrong, but what can ya do. At least we didn’t have rain.
One of our family Christmas traditions is to make and decorate Christmas cookies!! We always go all out with the shapes and icing and my brother and I are the lead decorators. We always make classic sugar cookies but this year we also made some gingerbread! I was REALLY in the mood for gingerbread this year. I just love their spiciness and crispiness and they aren’t super sugary so you don’t have to feel too guilty about eating a few. Plus there’s just something so cute about little smiling gingerbread men. 🙂
My mom is gluten-free and I have been trying to avoid gluten and dairy lately so we made the classic gingerbread cookies slightly healthier by making them gluten-free and using coconut oil and coconut sugar. Coconut sugar is great because it all natural and has a low glycemic index so it won’t spike your blood sugar like regular sugar. I also love the taste of it – it’s a lot like brown sugar, with a richer, caramel taste.
Gingerbread cookies are especially great to make gluten-free because they are so crispy, you won’t even be able to tell the differences between the regular and gluten-free flours. Don’t tell your friends and family they are gluten-free and I guarantee they won’t notice!
We also made our own all-natural icing which I really recommend! The macadamia nuts add a subtle, delicious nutty taste and since it is only sweetened with honey, it isn’t overwhelmingly sugary either. The icing takes a little while to set so make sure you let the icing dry for about an hour (in a cool place) before stacking them.