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Gluten-Free and Low-Carb: Three Recipes for Christmas Biscuits & Co.
Christmas is just around the corner and with it, of course, another sociable cookie-baking session. The popular Christmas classics such as gingerbread, cinnamon stars and nut cookies are of course also available in a sugar-free and gluten-free version. We show three recipes here. Have fun baking!

Gingerbread cookies with almond flour

Gingerbread is simply part of Christmas. How nice that it is not difficult to make gingerbread cookies gluten-free and very easy too. By the way: The recipe is also perfect for building a gingerbread house!

  • 8 teaspoons (tsp) unsalted butter or coconut oil
  • 1 egg
  • 100g honey or maple syrup
  • 300g almond flour (plus some for rolling out the dough)
  • 1/2 tsp allspice
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  •  1/8 tsp sea salt
  • 1 tsp baking powder

How to make:

  1. Mix the flour, salt, baking powder and the spices, and then add the other ingredients. Mix the dough until it can be formed into a ball or two and is not too sticky (add more flour if necessary).

  2. Chill the dough in the fridge for about 30 minutes - 1 hour.

  3. Preheat the oven to 180°C.

  4. Roll out the dough (preferably on baking paper or another non-stick surface), dusting the dough and the surface with a little flour beforehand. If the dough is still too soft, simply leave it in the fridge for a while. 

  5. Shape or cut out the cookies. 

  6. Carefully lift them with the baking paper (or place them on baking paper) and bake them on the baking tray in the oven for about 10 minutes (or when the corners start to brown).

  7. Remove the cookies and turn the oven down to about 70°C, then bake for another 20 minutes or so to crisp them up.

  8.  Leave to cool and decorate!

Low Carb Cinnamon Stars

Cinnamon stars are one of the real Christmas classics! If you replace the sugar with a healthier alternative, you get super delicious low carb cinnamon stars. Moreover, this version is even gluten-free:

  • 1 tsp cinnamon

  • 300g almonds (peeled), blanched and ground

  • 100g erythritol

  • Approx. 40g erythritol for the icing

  • 3 egg whites

  • Mark of ½ vanilla pod (or 1/2 bottle of bitter vanilla flavouring).

  • 1 TSP. Lemon juice

How to make:
  1. Grind erythritol to a powder, as this helps it dissolve.

  2. Beat two egg whites together with the lemon juice and a little salt until very stiff and slowly add the erythritol.

  3. Set aside 3 tbsp of the beaten egg whites.

  4. Fold the vanilla, cinnamon and almonds into the beaten egg mixture.

  5. Place the dough in the fridge for approx. 1 hour.

  6. Preheat the oven to 150°C (fan oven 130°C).

  7. Take the dough out of the fridge and divide it into smaller pieces. Roll out thinly (if necessary, place baking parchment over the dough and roll out with a rolling pin) and cut out stars. 

  8. Place the stars on a baking tray covered with baking paper and bake for 15-20 minutes on the middle shelf. Then leave to cool.

  9. For the icing, place 1 egg white and the remaining erythritol in a bowl and whisk well.

  10. Brush the cinnamon stars evenly with the beaten egg white and leave to dry.

Vegan nut cookies (sugar- & gluten-free)

Nut cookies are also inextricably linked to the Christmas season. Since it will be difficult to visit the Christmas market this year, we simply prepare the delicious pastry at home. In addition, to save calories, here is a very healthy version without sugar and white flour.


  • 100g walnut kernels
  • 45g cashew nuts
  • 2 tsp ground flax seeds (optional)
  • 60g oat flakes
  • 1 1/2 tbsp cinnamon
  • 1 pinch cardamom, cloves and nutmeg
  • 30g coconut oil
  • 90g dates
  • 2 tbsp apple pulp
  • block chocolate

How to make:

  1. Preheat the oven to 180°C top and bottom heat and line a 20 x 20cm baking tin with baking paper.

  2. Put the walnuts, cashews, linseeds, oats, cinnamon, cardamom, cloves, nutmeg, coconut oil, dates and apple pulp in a food processor.

  3. Grind the ingredients briefly so that they form a cohesive mass, but the nuts are not completely ground. 

  4. Press the sticky mixture into the baking tin and bake in the oven for about 30-40 minutes. 

  5. When cool, cut the pastry into eight triangles with a sharp knife. Melt the block chocolate and dip the nut biscuits in it.