Are you ready for another holiday cookie recipe? 🙂
For today’s post, I adapted a traditional almond spritz cookie recipe to a low FODMAP and gluten free version!
My holidays would not be complete without spritz cookies. No joke. 🙂
I used a little almond flour and almond extract for the perfect almond flavor profile. The biggest problem for me with this cookie is… it is SO hard to stop eating them! My husband Russ says, “They melt in your mouth”. And it’s true. The original recipe called for wheat-based flour and can be found here.
To make spritz cookies, you need a cookie press. I like this one I got on Amazon.
I like to decorate my spritz cookies with nonpareils–but you can also dip them in melted dark chocolate (swoon) and then dip in shredded coconut or chopped walnuts.
You could also sprinkle them with colored decorative sugars. Get creative and add you own personal touch.
These will make your favorite FODMAP-er very happy. 🙂
And, yes, I WILL be making a second batch of these for sure.
But before I go…here are 5 tips to stay grounded and relaxed this holiday season.
- Avoid events that add stress to your life. Yes, it’s okay to say no. Understand your mind and body are intimately connected. Activities that bring on emotional stress will typically trigger physical stress too–including GI symptoms, if you are susceptible. Self-care is not selfish. It’s simply self-love.
- Make time to do things that make the holiday special to you! Go on a holiday house tour, bake cookies with a friend or your family, buy yourself a little treat when you are out and about holiday shopping (my favorite), or take an evening car ride to look at holiday lights in your town.
- Cozy up with a cup of homemade spiced hot chocolate or whip up Silly Cow brand-Chocolate Chocolate made simply with cocoa and sugar–add you own milk (lactose free, almond etc), a little cuppa of weak chai tea, or a warm mug of peppermint tea. Take a relaxing break from the hustle.
- Bring your favorite friend or elderly neighbor a baked treat or a small box of chocolates or buy a few McDonalds gift cards or warm hats to give out to the homeless. There is so much joy in giving. Every year my friends in town do a Mom-to-Mom Box filled with gift cards, self-care items and more for the local women’s and children shelter. It is such a nice way to treat less fortunate Moms during the holiday season.
- Don’t over-schedule your calendar. I always put a note titled, “no plans”–on my calendar on a few weekend and week days to ensure I keep a several days free of plans. This allows for a less stressful schedule. When I leave a few days free, I find I can fit in activities that actually make my heart sing.
- Makes 7 dozen, serving size 4 cookies
- 1 cup butter, room temperature
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 cups gluten free flour ( I used Bob's Red Mill 1 to 1 gluten free flour)
- 1/2 cup almond flour ( I used Trader Joe's blanched almond flour)
- 1/2 teaspoon baking soda
- Nonpareils or decorative sugar for decorating, optional
- Preheat oven to 375 degrees F.
- Prepare 2-3 large cookie sheets with parchment paper.
- In medium stand alone mixer or medium bowl with electric beaters, cream together butter and sugars.
- Add in egg, almond + vanilla extract.
- Slowly add in baking soda, gluten free flour and almond flour in 1/2 cup amounts until incorporated into a thick dough.
- Add dough to cookie press in batches, fit with your favorite shape design. Press cookies, leaving about 1 inch between cookies.
- Top cookie with suitable decorative sugar or nonpareils immediately so they will stick to cookie dough.
- Bake for 5-7 minutes or until edges are light brown; repeat with remainder of dough.