My Favorite Czech Christmas Cookie Recipe (A Gluten Free Version!)

by Ann Hutyra, Certified Gluten Practitioner and Lead Biological Health Coach

Most of our clients find themselves being very mindful about food around the holidays. While the vast majority of the food offerings this time of year are unhealthy – it IS possible to make healthy versions of your favorites, so you don’t miss out!

Growing up in a Czech family, the holidays were always full of delicious, baked-from-scratch pastries. The Czech culture is most known for kolaches, which are fruit-filled pastries, as well as strudel, buchta (coffee cake), and a whole variety of different styles of cookies. As you can imagine, it’s ALL filled with gluten. So when I had to go gluten-free eleven years ago, in order to get healthy, I had to leave all of these traditional foods behind.

Over the years I have worked to convert most of the recipes I grew up with, to healthier versions that I share today with my own family. Here is one of my favorite Christmas cookies – the Czech Vanilkove Rohlicky, or Vanilla Crescents. While these cookies are traditionally formed into crescent shapes, I like to keep mine round. I hope you enjoy it!

Czech Vanilkove Rohlicky (Vanilla Crescents)


  • 8 tablespoons grass-fed butter
  • 1 ½ cups almond flour
  • 3/4 cup pecans
  • ½ cup Swerve confectioners sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon


Place all ingredients in a food processor and pulse until the batter is formed into a ball. The batter will be very thick. Line your baking sheet with parchment paper, and roll cookies into spoon-sized balls – you can also form into traditional crescent shapes. Place in the freezer for 30 minutes. Bake at 350 degrees for 15 minutes or until the edges are golden brown. Once the cookies have cooled, roll them in extra Swerve confectioners sugar. Store in an airtight container.


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