Francine's Christmas tree cookies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

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YIELD : approximately 15 to 20 cookies, depending on the size of the cookie cutters
Requires star-shaped cookie cutters

ORGANIC INGREDIENTS

  • 210 g (1 1/2 cups) all-purpose flour "La Merveilleuse"
  • 30 g (1/3 cup)  cocoa
  • 10 ml (2 tsp) baking powder
  • 0.5 ml (1/8 tsp) salt
  • 65 g (1/3 cup) coconut oil * (or room temperature butter, if you are not on a dairy-free diet)
  • 65 g (1/3 cup) light olive oil
  • 145 g (2/3 cup) cane sugar
  • 2 large eggs (110 g)
  • 5 ml (1 tsp) vanilla extract
  • 5 ml (1 tsp) almond extract

Cookie Icing :

You can use our vanilla icing recipe. For the occasion, we made our homemade icing sugar from maple sugar … which gave us a simply delicious vanilla maple icing!


PREPARATION

  1. In a bowl, combine flour, cocoa, baking powder and salt. Set aside.
  2. In another bowl, beat together with an electric mixer the coconut oil (or butter) and olive oil. Gradually add the sugar and continue beating for about 2 minutes. Add the eggs and beat again for 2 minutes, still with an electric mixer.
  3. Add the vanilla extract and the almond extract then beat again lightly.
  4. Add the dry mixture to the liquids and mix everything well using a wooden spoon.
  5. Cover the dough and let rest in the refrigerator for 12 hours. After this refrigeration time, divide the dough into 4 balls, place them on a baking sheet and put them in the freezer until they are firm (1 ½  to 2 hours).
  6. Preheat the oven to 180 °C (350 °F).
  7. Roll one ball of dough at a time between 2 sheets of waxed paper to a thickness of about 5 mm (1/4 inch). Cut out 4 large stars, 4 medium stars, 4 small stars and a very small star with a cookie cutter. Cut out the rest of the dough to the desired size (these cookies will be extra).
  8. Carefully remove the cookies from the waxed paper using a metal spatula and place them on a baking sheet lined with parchment paper. Note: If the dough does not hold well for transferring to the baking sheet, it is not yet cold enough; put it back in the freezer and try again later.
  9. Bake on the top rack for 16 to 18 minutes until golden brown.
  10. Gently remove cookies with a spatula and let cool on a wire rack.

 

Recipe Francine's Christmas tree cookies gluten-free

This stack composed of star-shaped cookies and mounted in a spectacular Christmas tree will undoubtedly be the Star of your table!

TIP

* It is important for this recipe, if you are going for coconut oil over butter for a dairy-free version, to use one that is firm at room temperature. Coconut oil sold in liquid form (an oil with added medium chain triglycerides to prevent it from freezing) will not give the desired results.

Here is a photo of the cookie cutters used for this recipe. You should have 3 to 4 star-shaped cookie cutters of different sizes: large, medium, small and very small (for the top of the tree).

Assembly of the Christmas tree:

  1. Using a pastry bag, ice the outline of each cookie.
  2. Place a cookie (large star size) on your plate first, then place a little icing in the center of the cookie to make the next cookie stick; then place the 2nd large star and proceed as follows with all the stars to mount the tree: 4 large stars; 4 medium stars; 4 small stars.
  3. Finish with the smallest star, affixed vertically, making it stand up with a little icing as well.
  4. The cookie tree has now taken shape and will amaze young and old!