Wheat free Christmas rolled cookies

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.

My fear was being able to roll out the dough thin enough..but I’ve perfected my new recipe and got beautiful, thin, light, crispy coolies!

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
2 eggs
1/2 c water
1/4c psyllium husk flakes
2 T tapioca starch
2 tsp baking powder
dash salt
2 tsp cinnamon
4 c home milled flour


Cream room temperature butter & sugar together.
Beat eggs and mix into butter
Mix in water & psyllium husk flakes








Mix in rest of dry ingredients
Let dough come to room temperature before rolling.
My flour is pre-milled and stored in the freezer so is cold.


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.


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