Christmas Stollen Cookies


Stollen cookies – GF, RSF, VGN


  • 80g raisins
  • Juice of 2 oranges
  • 6 tbsp almond milk
  • 4 tbsp coconut sugar
  • 100g glutenfree flour
  • 100g buckwheat flour
  • 90g coconut oil
  • 50g chopped almonds
  • Skin of 1 organic lemon and 1 organic orange
  • ½ tsp cinnamon
  • Pinch of cardamom
  • Pinch of salt
  • Birch powder sugar for dusting afterwards



  • Leave the raisins over night (or for a few hours) in the freshly squeezed orange juice.
  • Mix the almond milk with the flour, sugar, coconut oil, citrus grind, salt, cinnamon and cardamom and mix with a hand mixer or in a food processor.
  • Add the nuts and drained raisins to the dough and stir them in.
  • Wrap the dough in cling film and place for about 1-2 hours in the fridge.
  • Preheat the oven to 180°C
  • Sprinkle some gluten free flour on your work top and roll some of the dough out with a rolling pin. Not to flat please, as they will break otherwise.
  • Use cookie cutters and cut out different shapes.
  • Bake for about 15-20min until golden brown.
  • Dust with the icing sugar.

Towards the end I just formed little Kipferl-shapes (half moon), which was faster.

I thought they were best still warm.