For as long as I can remember, one of my favorite holiday activities has always been the “cookie exchange”. There’s something so festive about leaving the house armed with a batch of cookies and returning with a dozen different types. (Not to mention the benefit to a self-admitted non-baker such as myself: bake one kind, enjoy many!) My daughter (then 5), an avid cookie lover, thought this idea was genius, so a few years ago we started hosting an annual cookie exchange for all the girls in her class and their moms. The girls decorate gingerbread women, sip hot chocolate, and inevitably put on an impromptu “show” for the moms. Then we gather around the dining room table, tins in hand, and collect cookies from the many inviting trays. Some cookies are stunningly beautiful, some crafted by tiny hands. They are sugary, gingery, frosted or not, dusted with powdered sugar, specked with nuts and more. But they are rarely, in fact almost never, gluten free. It seems that my beloved holiday tradition has taken on a new meaning for me (danger!) now that I’m gluten free. But I’m not willing to give up just yet.
I needed a cookie, so for last year’s gathering I developed these irresistible chewies based on chopped pecans instead of flour. Anticipating some seriously sweet concoctions in the mix, I gave my cookies more of an “adult” flavor using cocoa and espresso powder. They’re naturally gluten free and quite simple to make: Chop the pecans in a food processor (or very finely with a knife) and combine with cocoa, espresso powder, powdered sugar, egg whites, and vanilla. Scoop and bake.
As much as I enjoyed my Chocolate Espresso Chewies, this year I’m looking for variety. In addition to our mother-daughter cookie exchange, I think it’s high time for a gluten-free cookie party. And I think you should host one, too! Gather 4 or 5 (or 10) gluten-free friends. Ask everyone to bring three or four dozen of one type of gluten-free cookie along with an empty tin to collect the goodies. Sip some cider, listen to carols, and then gather up a whole mess of cookies that YOU CAN EAT. Doesn’t that sound like fun?
What type of cookies would you like to see at a gluten-free cookie exchange? Leave the name of your favorites in the comments section below. You can even link to a tried-and-true gluten-free cookie recipe if you want. By leaving a comment, you’re entered to win a copy of Rob Landolphi’s new “Quick-Fix Gluten Free” cookbook. The book is chock full of family-friendly everyday recipes. (I’m totally hooked on the Jalapeño Cheddar Buttermilk Biscuits.) I’ll randomly pick a winner on Wednesday, December 7th—in plenty of time for the holidays! ~LbR
I don’t suppose there is a way to sub something else for the nuts? In addition to my wheat allergies, we’ve got tree nut allergy folks in the family.
I’m a total convert to Cup4Cup flour right now… looking forward to trying my Italian step-grandmother’s lemon cookies this year. And buckeyes are always a favorite for those who can do tree nuts (using a gluten-free powdered sugar, or course).
Sorry, thought I replied to this earlier. I was using this recipe as an example of a cookie that you could base entirely on nuts (as opposed to flour), so unfortunately I would just skip this one if you’re dealing with a nut allergy.
I’m going to first make this using the pecans, then will try using unsweetened coconut processed the same way as the pecans. It might be a good option for those whose nut sensitivities don’t include coconut. I can’t wait – I’ve made a few recipes from this site and everything has been incredibly good!
Let me know how it turns out with the coconut. I’m curious!
I desperately want a chewie ginger molasses GF cookie! It’s the one I miss the most from pre-gluten-free days.
I would like a cookie similar to the light and buttery roll-out sugar cookies I used to make. Each Christmas my kids and I used to decorate the cut-out cookies. Now the tradition has gone.
My favorite is gingerbread, but I’m also sad thinking about the possibility of not having this one my Grandma makes every year… don’t know what it’s called, but it’s kind of like a sugar cookie with pecans in it, but shaped more like a ball than a cookie and then rolled in powdered sugar. And now I just read the other comments and also agree with Amanda. This is my first wheat-free Christmas, so I’m extra pouty.
I think you’re talking about Russian Tea Cakes, or the slightly different Mexican Wedding Cookies. They can be made gluten-free!
Sigh, I tried to arrange a GFDF cookie exchange but I’m the only friend in my circle who is GFDF. No festivities for me, so I’ll just have to make these for myself.
I wish we could all have a cookie swap together! For those of you who are looking for specific gf cookies, check out the “cookie” section at Silvana’s Kitchen for a fabulous assortment of gf cookies. Also, check out the Facebook page “Gluten-Free Cookie Swap”. There are TONS of great options.
My circle of friends just got together and had their cookie exchange. I had to bow out this year. I miss it. I wish we could get together for a “Gluten Free Cookie Swap” too.
A nice soft sugar cookie is what I would love. For us though, it needs to be gluten free, egg free, and nut/peanut free. My dad always made the best sugar cookies! Maybe I’ll have to give it a go one of these days.
I’m making these ASAP.
Being new to gluten free any cookies sound good 🙂
Before going gluten free, I use to make shortbread cookies for the holidays using my “fancy pans” (terracotta pans with intricate decorations embossed in them). The shortbread cookies were awesome. Last year I tried to make some using a gluten free flour mix but apparently it wasn’t the right one because the cookies disintegrated when I tried to get them out of the pan. 🙁
I’m still looking for a good GF shortbread cookie recipe….
Congratulations to Jacqui for winning the copy of Rob Landolphi’s “Quick-Fix Gluten Free”. The winner was selected using a number generator on random.org. Thanks for your cookie comments! ~L