Gluten Free Christmas Cinnamon Cookies

I don’t know about you, but with Christmas nearing and having some spare time with lockdown 2.0, baking is something I’ve been doing more recently. Having switched to a gluten free diet, I’ve been testing out some gluten free baking and came across a recipe for buckwheat flour, ginger, and chocolate chip cookies. At the time, I didn’t have any ginger so used cinnamon instead, and the only alternative for chocolate chips was cocoa powder. The end result was a success, and these gluten free Christmas cinnamon cookies are the perfect accompaniment to an afternoon cup of tea.

Find the original recipe over on Great British Chefs.

Ingredients:

110g butter (could use a vegan butter alternative for dairy intolerances)

150g of light brown sugar

1 egg

2 tsp cinnamon

130g of buckwheat flour

20g cocoa powder

1/2 tsp bicarbonate of soda, check the label for gluten-free

Pinch of salt

1/2 tsp vanilla extract

Method:

1. In a mixing bowl, cream together the butter and sugar until light and fluffy, then gradually whisk in the egg.

2. Add in the cinnamon, buckwheat flour, cocoa powder, bicarbonate of soda, salt, and vanilla extract. You can use alternative gluten free flour, but I find buckwheat has a nutty flavour which complements the Christmas theme.

3. Stir together thoroughly until the mixture comes together into a dough.

4. Cover the bowl with cling film (or a plate or reusable silicone cover to be more eco-friendly) and transfer to the fridge to chill for half an hour.

5. Preheat the oven to 180˚C/160 fan/gas mark 4 and line 2 baking trays with baking parchment.

6. Roll the mixture into golf ball-sized rounds between your palms and place on your prepared baking trays, with a good gap between each one to allow for spreading.

7. Bake for 12-15 minutes. Because of the cocoa powder, you won’t be able to tell if they are baked by the golden colour. If you prefer your cookies to be softer in the middle, then I would choose 12 minutes, but if you prefer them to be crispier then go for the full 15. I would go for the shorter time because they continue to go crispier after you take them out of the oven. Leave to cool slightly, before transferring to a wire rack to cool completely.

8. Dust with icing sugar for an extra Christmas touch, and enjoy!

This is a really easy recipe to adapt based on your preferences. If you want to add other spices such as ginger and nutmeg, then you can. Likewise if you want add any dried fruit or chocolate chips, then that works too.

Happy baking!

Megan x 

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