This German Mennonite peppernut Christmas cookie recipe is a healthy gluten-free (paleo) version that will give you all the flavors of your favorite holiday peppernut cookie.
I grew up looking forward to Christmas knowing that my mom or grandma would be making peppernut cookies. Oh I couldn’t wait to pop a small bite-sized cookie in my mouth, but they were hard as rocks! You kind of had to suck on them to soften them up, but the flavor was the best. It was Christmas. They were amazing!
I knew when I was creating this recipe I didn’t want them to be rock hard, but more of a soft bite. I have been making these cookies every year for 5 years now. The first time I made them I took a batch over to my parents to see what they thought. My dad was so excited to eat them, and loved the flavor. He said they tasted just like they were suppose to, and he loved that they were soft.
Traditional Spices in Peppernut Christmas Cookies:
There are certain flavors you expect in a peppernut cookie. Many recipes have variations, but these peppernut Christmas cookies are my favorites. You might be wondering about the gingerbread spice, just trust me and add it in. You will not regret it, and if you don’t have any, pumpkin pie spice is a great substitute.
- gingerbread spice
- white pepper
- orange zest
How To Make Gluten-Free Peppernut Christmas Cookies
Unlike traditional peppernut Christmas cookies, these are very easy to make. You simply put all the ingredients into one bowl and mix together. Scoop out the dough and immediately bake. Each batch of cookies makes about 220 cookies total. These are very tiny and perfect for kids to make. Start a traditional of making these Christmas cookies with your kids each year.
Where Can I Buy Almond Flour At A Great Price?
After looking at the recipe ingredients for these peppernut Christmas cookies, you might think they are expensive to make because of the almond flour. Almond flour can be very pricey at many stores, but if you purchase in bulk from Costco, Winco, or Azure Standard, then you’re going to get the best price.
Other Recipes You Might Like:
- Oat Flour Gluten Free Brownies
- Recipe For Hot Chocolate Snickerdoodles | Gluten-Free and Vegan
- Recipe For Sugar Cookies | Gluten-Free and Vegan
- Healthy Ginger Molasses Cookie Recipe | Gluten-Free
- Gluten-Free Frozen Peanut Butter Balls
German Mennonite Peppernut Christmas Cookies | Gluten-Free
- 2 cups fine ground almond flour
- ¼ tsp. salt
- ¼ tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. cardamom
- ½ tsp. cloves
- 1 tsp. gingerbread spice
- ½ tsp. white pepper
- 1 tsp. ginger
- ½ tsp. orange zest
- ⅓ cup honey
- 4 tbsp. melted butter or melted palm oil applesauce works too, but changes the texture a bit
- 1 tsp. anise extract
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, add the dry ingredients first, then add the wet ingredients.
- Stir all the ingredients together until a dough forms.
- Use a ¼ tsp. to measure out little rolled balls of dough.
- Roll each dough ball in your finger until a bowl forms, then place on the cookie sheet.
- You can put each dough ball within 2 inches of each other.
- Bake in batches for 7-8 minutes. Watch to make sure the cookies do not burn.
- Let the cookies rest on the cookie sheet for 5 minutes before transferring to a cooling rack.
- Cookies may stick to one another, so store in a shallow baking dish or storage container without many laying on each other. Over time the cookies may become a bit sticky, especially if you use applesauce in the recipe.
These look delicious, Aimee! Can regular flour be used if we don’t mind the gluten?
Eating Healthy Spending Less says
I have never tried it before. Typically you can substitute almond flour and wheat flour as a 1:1 ratio, though I have personally never tried it.
Any chance you have the rock hard peppernut recipe. I’ve been trying to recreate them from childhood and I’ve come up empty handed. I’ve looked through cookbooks and searched the internet and not found it. We’d made the dough, cut the tiny logs into tiny pieces. They didn’t really ‘melt’ or change shape during baking. They were hard and we kept them in our mouths to soften them. That is what I’m looking for. If you have it, thank you! If not, thank you for your recipes! Janice