My mom makes these every year with white flour and refined sugar. They are very good, yet they don’t make me feel so great after eating them. So, I’ve decided to try and recreate this Christmas cookie recipe using gluten free, high fiber coconut flour, Stevia and xylitol. These almost taste like baked donut holes after sitting in the refrigerator for a while. Powdered xylitol covers these cookies, making it one of my favorite Christmas cookie recipes.
Most of the men in the family tend to pop these little things of joy straight into their mouths, without fully tasting it’s goodness. I tend to follow the girls of the family and nibble this cookie so that I can enjoy the taste and texture, helping to satisfy me so I won’t have to go back for more. One note about this and other Christmas cookie recipes I will be sharing the next few days is that I have only put in the amount of sweetener that I feel comfortable with at this moment in time. I’m extremely sensitive to sweets these days, so feel free to add more or less stevia than is written.
Gluten Free Honey Sandballs Recipe
2/3 cup 3/4 cup + 2 TBSP. organic coconut flour, sifted (enough to make a stiff dough)
1/4 tsp. Himalayan sea salt
1/4-1/2 tsp. Stevia extract
1 cup organic butter, cut into chunks and softened
2 TBSP. Honey
1 TBSP. Vanilla
Powdered Xylitol, for dusting (I powdered mine in the blender)
1/4 cup chopped pecans, optional
Sift together coconut flour, himalayan sea salt and stevia into a small bowl. Mix in the chopped pecans.
In a large bowl, beat together organic butter, honey and vanilla with an electric hand mixer. Add eggs and beat for 30 seconds.
Mix in the dry ingredients with the wet ingredients. Stir well to combine. Place the bowl in the freezer for 5-10 minutes (or as long as you can stand it). Preheat the oven to 350 degree Fahrenheit. Line a cookie sheet with parchment paper.
Take the dough out of the freezer and form into 2-tsp. sized balls, or whichever size you see fit. Place the balls 1 1/2″ apart on the parchment lined cookie sheet. Bake for 10-12 minutes, or until firm.
Roll cookies in powdered xylitol when still warm. Let cool for 10-20 minutes and roll again. Refrigerate over night, or eat immediately.
Makes 48 cookies.
Nutrition Information (Per Serving – 2 cookies):
102.5 calories (95 without pecans), 8.75 grams fat, 2.25 gram net carbohydrate (1.3 grams added sugar, 1.15 gram fiber), 1.7 gram protein
Nutrition Information for Original Cookies (White Flour White Sugar) – Per 2 cookies:
138 calories, 8.25 grams fat, 15 grams carbohydrate (7 grams sugar, 0.25 grams fiber), 1 gram protein
I hope you enjoyed this gluten free recipe! There will be more Christmas cookie recipes to come. Please share with me your recipes and let me know what you will be making. I plan on making these cookies, along with my grain free, gluten free stuffing. I’m thinking about also making my raw pecan pie (OK, it isn’t mine, but it is still very good!).
See you again tomorrow for another holiday recipe!
This is The Healthy Advocate.
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