Gluten-free Christmas Cookies With Oats
It's beginning to look a lot like Christmas! With the first snowfall this winter, I've been feeling extra festive this weekend: the Christmas tree is up, the fairy lights are shining, and the first Advent candle is burning. Of course, with all this anticipation, Christmas cookies are a must!
Are you looking for low-sugar Christmas cookies that are also vegan and gluten-free? Then my little creation made from oats and almonds certainly won't disappoint you. I have opted for a vegan royal icing for the topping. However, you can of course adjust this as you wish or leave it out completely. I hope you like them!
Ingredients
For the cookies
80g ground rolled oats
40g cornflour
40g xylitol
80g coconut oil
1 egg substitute (I use MyEy VollEy from MyEy)
For the royal icing
½ tin of aquafaba (liquid in a tin of chickpeas)
250g icing sugar
Optional: food colouring
Preparation
- Combine all the ingredients for the cookiesand mix to a homogeneous mass.
- Chill the dough for at least 2hours.
- Preheat the oven to 180 degrees.
- Take the dough out of the fridge androll it out. If the dough is too moist, simply add a little ground oat flakesor cornflour. Cut out the cookies as desired and place on a baking tray.
- Bake for 11 minutes at 180 degreesin the centre of the oven and then leave to cool thoroughly.
- Beat the aquafaba until stiff forthe royal icing.
- Slowly add the icing sugar andcontinue to mix until you have an airy, creamy mixture.
- If required, add a few drops of foodcolouring of your choice and mix again.
- Pour the royal icing into a pipingbag and pipe onto the cookies.
- Allow to dry completely and store ina cookie tin.
