Gluten-Free Christmas Cookies

Christmas Peanut Butter Cookies
(Gluten-free & Dairy-free, but loaded with sugar)
 Why make regular peanut butter cookies when you can take this easy recipe and go wild with tasty toppings for Christmas? No dairy, flour, or eggs here, but I will warn you, these cookies do have lots of sugar! These festive cookies also contain lots of protein, and they taste absolutely fantastic!
You will be able to create a fun Christmas-baking activity for your kids, and allow finger-licking, as there are no raw eggs used in this cookie dough.  You may also be able to substitute coconut sugar, or stevia, instead of using processed sugar.  Although I've never tried it, I would love to know how it turns out.

Christmas Peanut-Butter Cookies


1 part peanut butter

1 part white granulated sugar


Equal parts peanut butter and sugar - that's it!

If you're making cookies for Christmas gifts make a large batch by adding 3 cups peanut butter to 3 cups table sugar (makes about 60 cookies). If you would just like to make a small batch to enjoy with the kids, add 1 cup peanut butter to 1 cup sugar (makes about 15 to 20 cookies)


Mix both ingredients in a bowl.  By spoonful, roll into balls in the palm of your hand, dusted with powered sugar (or flour), as these can get sticky.  Place the rolled ball straight onto a non-greased cookie sheet (peanut butter has plenty of oil).

Either decorate with toppings (below) or make traditional peanut butter cookies by dusting with powdered sugar (or flour) onto a flat-bottom glass, and press down, flattening the rolled dough flat. Then sprinkle with sugar (or flour) and lightly crisscross with fork markings on top.


Add the Christmas toppings before cooking, such as red and green Holiday M&M's, green or white Christmas tree sprinkles or sugar star sprinkles. Other Christmas peanut-butter topping ideas are to add a single, unwrapped Hershey Candy-Kiss, red and green gum-drops or gummy bears, chocolate-orange slices, or red & white peppermint-swirled candy kisses.


You could also add a fresh apple slice sprinkled with cinnamon, a fresh pear slice sprinkled with nutmeg, seedless dates, raisins or Craisins (dried and sweetened cranberries).


Bake at 375 degrees for 12 minutes, or until golden brown. Allow to cool at least 3 to 5 minutes before removing from cookie sheet (or they will fall apart). If you haven't added toppings before cooking, and you'd prefer to ice your cookies instead (once cooled off), go ahead and try these frosting recipes.


Mix 1 stick butter (at room temperature) with 1-2 cups powdered sugar until smooth and creamy. Add 3 drops red or green food coloring, and mix into a smooth frosting. Ice your peanut-butter ball-shaped or crisscrossed cookies with red, white, or green frosting.

For a more natural frosting, why not spread 100% fruit jam on top of your cookies, for a really sweet peanut-butter-&-jelly cookie, or perhaps use spreadable, spun-honey! You could even spread peanut butter onto your cooled, Christmas peanut-butter cookies. Merry Christmas!