Vegan and gluten-free cinnamon stars

5 from 3 reviews

A delicious and clean Christmas treat



For the dough:

  • 9 oz./250 grams ground almonds
  • 3.6 oz./100 grams organic date sugar
  • 1 tablespoon ground chia seeds
  • 2 tablespoons cold water
  • 2 tablespoons date paste
  • 4 teaspoons cinnamon

For the icing:

-200 gr Xilitol
-2 tablespoons water


  1. Use a small bowl and mix chia seeds with 2 tablespoons of water.
  2. Let the chia mix soak in in the fridge for at least 10 minutes.
  3. Blend ground almonds, date sugar and cinnamon either in the food processor or with a hand mixer.
  4. Add date paste and Chia seed mix and blend again until it forms a sticky dough.
  5. Wrap cookie dough in plastic foil and let it sit in the fridge for approx. 30 minutes.
  6. Preheat oven at 340 F°/170°C.
  7. Roll out the dough between two baking papers using a rolling pin, always starting in the middle.
  8. Continue to roll away from you until it makes a 1/4″ (6 mm) sheet.
  9. Cut out stars or any other Christmas cookie shape you prefer.
  10. Place cookies on a baking sheet laid out with baking paper
  11. Bake for approx. 10 minutes at 340 F°/170°C.
  12. Watch them closely as they can burn quickly. Better to be on the safe side and remove them when they’re slightly underdone.
  13. Allow to cooling down for 10 minutes before removing from baking sheet
  14. Transfer them to a cooling rack
  15. Combine Xilitol and water to a icing
  16. Cover the cookies with the icing using a toothpick
  17. Enjoy!


  • To preserve crunchiness store them in airtight cookie containers


Keywords: cinnamon stars,