holiday season recipe roundup
a must-bake GF holiday cookie recipe + inspo for your holiday meals 🎁
Holiday season is in full swing so if you’re looking for some recipes ideas, I’m here to provide some inspo! From sweet treats to main dishes to easy sides, I compiled some of my top picks in this newsletter so you can pick out what sounds good to you. I have to say though… these festive sprinkle cookies are always a favorite of mine!
festive sprinkle cookies
makes 12-15 cookies | prep time: 10 minutes | bake time: 10-13 minutes
Possibly one of my most nostalgic recipes, these sweet sprinkle covered cookies are a holiday classic! Make them for your Christmas cookie swap, or if you’re on dessert duty for a holiday celebration. Plus, they’re gluten-free and dairy-free!
Ingredients:
1 egg
3/4 cup creamy cashew butter (recommended to use one with just 2 ingredients: cashews & salt so it’s drippy enough to absorb the flour)
1/3 cup pure maple syrup
1 tsp vanilla extract
2 cups oat flour (can sub almond flour)
1 tsp baking soda
1/2 tsp kosher salt
1/3 cup melted coconut oil (see recipe for notes)
1 1/2 cups sprinkles (additional may be needed) — dye-free sprinkles! TJs has some too
Instructions:
Preheat the oven to 350F and line a large baking sheet with parchment paper.
In a large bowl, beat the eggs until uniform in color. Mix in the cashew butter, maple syrup, and vanilla extract until evenly combined. Add the oat flour, baking soda, and salt.
Using clean hands or a spatula, fully incorporate the dry ingredients into the wet. Add the coconut oil to the dough in 2 tbsp increments, until the dough is soft but still holds its shape. Note: the amount of oil you’ll need will depend on the thickness of the cashew butter.
Pour the sprinkles into a bowl or small plate and set aside. Roll the cookie dough into 1 1/2 inch balls and toss or roll in the sprinkles and lightly press down on each dough ball to flatten slightly. Add each sprinkled cookie to the baking sheet with 1-inch of space in between, and bake for 10 minutes, watching closely to prevent over baking. Add more time in 1 minute increments if needed.
Cool completely on the sheet pan before transferring to a drying rack or serving.
Get full instructions & notes here & watch the recipe video here
holiday recipe roundup
No matter what your contribution is to the holiday table this year, check out the recipes below for some holiday meal inspo! You can also browse my site if you’re looking for more.
pomegranate braised short ribs — If I had to choose, this is my main pick
lamb bolognese — Brian’s favorite!
hidden veggie turkey meatloaf — Swap for any ground meat of choice
one-pot creamy sun-dried tomato pasta — For your vegan guests
roasted brussels sprouts salad — Always the favorite salad this time of year
cranberry orange quinoa salad — A hit with winter flavors
smashed brussels sprouts — When you need an easy side dish
spinach and artichoke dip — Dairy-free, but you’d have no idea!
cashew freezer fudge — Add crushed candy canes for a festive twist
frosted chocolate peppermint bread — The fluffiest GF loaf
gluten & dairy free frosted peppermint brownies — FESTIVE and easy to share
🛍️ what I bought vs what I prepped vs what I made — full ingredient prep guide here
🥦 the easiest sheet pan dinner with all the winter veg
🍳 a full recap of my 10 days of one pan meals series
I hope you all have a lovely week, and be sure to stay tuned over on Instagram, TikTok, and YouTube to see what I have for y’all this upcoming week!