Gluten-Free and Lacose-Free Raspberry & Kiwi filled Christmas Cookies

I love the tradition of holiday baking, amid the scent of warm spices and chocolate. Sharing the gift of food is a time-honoured holiday tradition. However, those of us who are gluten-free and lactose-free the food sharing is not very enjoyable.

Now, you can joyfully participate worry-free! I am eager to share my gluten-free and lactose-free Christmas cookie recipe. It is one that everybody can enjoy!

1/2 cup gluten-free margarine, softened
3/4 cup granulated sugar
1 egg yolk
2 teaspoon vanilla extract
1/8 teaspoon salt (optional)
2 cups spelt flour

1/4 cup mashed fresh or frozen raspberries
1/4 cup mashed fresh or frozen kiwi

Preheat oven to 350°F. Line 2 cookie sheets with baking parchment paper. In a large mixing bowl, add butter and sugar.
Beat with electric beater for 2 minutes.
Add egg yolk, vanilla and salt (optional). Beat for 1 minute.
Add spelt flour and mix well with wooden spoon or spatula.
Scoop out tablespoon of mixture and shape into rounds.
Use desirable cookie shape press and make enough room to add filling.
Use 1/2 teaspoon measure to add filling to cookie.
Bake for 8 to 10 minutes until edges are golden brown.
Let cool on cookie sheet for about 1 minute, then carefully transfer to wire racks to completely cool. You may need to add some extra filling on cookies.

Make 16 to 18 cookies

Marsha Hebert is a gluten-free and lactose-free cookbook author and EAT for Life Consultant at

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