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Have you ever been to or hosted a Christmas cookie swap? They are so much fun! The idea is that you go to a party with a bunch of your favorite Christmas cookies. Then, everyone there gets to go home with some of each type of cookie! In this post, learn how to organize your own cookie swap and use our printable invite and recipe cards. Also, try out our vegan & gluten free gingerbread cookies dipped in candy cane kisses! This post is sponsored by Albertsons O Organics®. All thoughts and ideas are my own.
My daughter and I are hosting our own cookie swap this Christmas and we have been baking and testing some new recipes for this one. We have a lot of friends who are gluten free and wanted to make a cookie recipe that worked for them. It’s not fun to come to party and not be able to eat any of the food. Believe me, I have been there! Besides the white chocolate, this recipe is also vegan (which fits my dietary needs as well). And, if you use coconut sugar in place of the brown sugar, it is also Paleo! We are trying to reach everyone here! 😉
We made this recipe with a blend of coconut and oat flour. I picked up some O Organics unsweetened shredded coconut from the Utah Albertsons store near me. It’s a store we love to frequent since it is close and convenient, and at holiday time there always seems to be something I forgot to write on my list! It is a friendly one-stop shopping store and I am pretty sure they recognize me now.
The O Organics brand is exclusive to their stores and offers a huge variety of USDA-certified organic products for a really good price. They have more than 400 different O Organics products now (across the store) and this makes it easier for me to find healthy ingredients for my family. You can also find them at all of the Albertsons Companies family of stores, including Albertsons, Safeway, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Express, United and Carrs/Safeway. I love that they are making organic products available easily to everyone! Visit here to find a store near you and discover more meal prep tips and recipe ideas.
I also have little recipe card and cookie swap invite that you can download when you host your own Christmas cookie swap. They are in a cute gift tag shape so you can use a ribbon to tie them on to your gifts for the holidays.
If you are hosting your own cookie swap, there are a few ways you can do it. You can do it so that everyone is going home with a dozen of each type of cookie or with 2-3 of each type of cookie. If you do the larger quantity, everyone will go home with enough to make cookie trays to give to friends and neighbors. If you do the smaller quantity, everyone will go home with a small amount for their family to taste. Both ways are great fun! Just make sure there is enough for everyone to sample at the party, too.
If the purpose of your Christmas cookie swap is to have large quantities to give away as gifts, the guests will need to bring containers/boxes/plates that they can decorate to give as gifts. Small cardboard food boxes or cookie tins are a good option. All of the work can be done right there! Have ribbons, and gift tags and other fun decor ready or have each person bring some to share.
Now for the yummy gingerbread cookie recipe. You won’t want to miss these! Gingerbread has always been a favorite cookie of mine. Since I try my hardest to eat whole foods, it is trickier to find yummy treat recipes that fit my dietary needs. This one fit the bill and is delicious, too!
Gluten-Free, Vegan Gingerbread Cookie Recipe
2 Flax Eggs (1 eg= 1 Tbsp ground flax meal + 2 Tbsp water soaked for about 5 minutes) (or eggs if not vegan)
2 Tbsp. Coconut Oil, softened
1/2 c. Almond Butter
1/4 c. Molasses
1/3 c. Coconut Sugar (or brown sugar)
1 tsp. Vanilla Extract
3/4 c. Coconut Flour (made from unsweetened shredded coconut)
1/3 c. Oat Flour (made from ground rolled oats)
1 tsp. Cinnamon
1/2 tsp. Ginger
1/8 tsp. Nutmeg
1/8 tsp. Ground Cloves
1 tsp. Baking Soda
White chocolate candy cane candies
Preheat your over to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper. In a large bowl, mix the eggs/flax eggs, almond butter, softened coconut oil, and molasses until smooth. Add in the sugar and vanilla and mix again. Finally add in the dry ingredients- shredded coconut flour and oat flour (blend oats & coconut in the blender or food processor to make it yourself). Mix until well-blended.
Spoon onto cookie sheet and bake for 8-10 minutes. Cool on a wire cooling rack.
Once the cookies have cooled, dip them in the melted peppermint white chocolate if desired. Chill to harden the chocolate coating.
Dip then place the cookie back on the silicone mat or some wax paper so they easily peel off when cooled.
I love how festive these cookies look, and the flavors just scream Christmas!!
Happy Christmas Baking!
This is a sponsored post written by me on behalf of Albertsons.