Over the past 20 years I have made my Christmas rolled cookies using whole wheat flour. I have been wheat-free for quite a few years now , but have just made the leap to making my Christmas cookies wheat-free!
For me, gluten is not the issue but commercial wheat is, so my usual mix of home milled flour is: rye, oat, buckwheat & spelt.
375f 13 minutes
Yield approx 100 thin rolled cookies
I use large industrial cookie sheets 15′ x 21″ which is better suited for larger batches.
1/2 lb soft butter
1 c coconut sugar
1/2 c water
1/4c psyllium husk flakes
2 T tapioca starch
2 tsp baking powder
2 tsp cinnamon
4 c home milled flour
Roll onto floured board.
Sprinkle cookie sprinkles, then roll lightly to press sprinkles into dough before cutting them! By doing so, cuts time.
Bake on un greased cookie sheet.
I like thin light crispy Christmas cookies, so roll them 1/4″, though if you prefer thicker ones adjust your yield count and add 1-2 minutes more on your baking time.
Completely cool on wire racks before storing.
These cookies store well in an airtight container in the freezer.