31 Gluten Free Christmas Cookie Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Christmas Cookies

Gluten-Free Christmas Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/4 cups (150 g) gluten-free all-purpose flour (blend with xanthan gum included)
• 1/4 teaspoon xanthan gum (only if your flour blend does not contain it)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/2 teaspoon ground cinnamon (optional, for a warm holiday note)
• 6 tablespoons (85 g) unsalted butter, softened
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (70 g) packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon milk or non-dairy milk (only if dough seems dry)
• 1/3 cup (55 g) mini chocolate chips or chopped nuts (optional)
• 2 tablespoons festive sprinkles or colored sanding sugar (for decorating)
• 2 tablespoons powdered sugar (optional, for light dusting after baking)

Instructions

1. 1. Prepare and measure the ingredients: remove butter and egg from the fridge so they come closer to room temperature. Line a baking sheet with parchment paper and preheat the oven to 350°F (175°C).
2. 2. Whisk the dry ingredients: in a medium bowl combine the gluten-free flour, xanthan gum (if using), baking powder, baking soda, salt, and cinnamon. Whisk to distribute evenly.
3. 3. Cream butter and sugars: in a large bowl or the bowl of a stand mixer, beat the softened butter with the granulated and brown sugars until light and slightly fluffy, about 2–3 minutes.
4. 4. Add egg and vanilla: beat in the egg and vanilla extract until fully incorporated. Scrape down the bowl as needed.
5. 5. Combine wet and dry: add the dry mixture to the butter mixture in two additions, mixing on low speed (or stirring by hand) until just combined. If the dough looks too dry or crumbly, stir in up to 1 tablespoon milk to bring it together.
6. 6. Fold in mix-ins and decorate-ready pieces: gently fold in the chocolate chips or nuts if using. If you plan to press sprinkles on top before baking, reserve them now.
7. 7. Portion the cookies: using a tablespoon or small cookie scoop, drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheet. Flatten each mound a little with the back of the spoon if you want a slightly wider cookie. Sprinkle the tops with the festive sprinkles or sanding sugar.
8. 8. Bake until set: bake in the preheated oven for 9–12 minutes, or until the edges are lightly golden and the centers look set but still soft. Ovens vary—start checking at 9 minutes.
9. 9. Cool and finish: remove the baking sheet from the oven and let the cookies rest on the sheet for 5 minutes so they finish cooking and firm up, then transfer to a wire rack to cool completely. If you like, dust lightly with powdered sugar once cooled.
10. 10. Taste, adjust, and serve: taste a cooled cookie and, if you plan a second batch, adjust seasonings (a pinch more salt, extra cinnamon, or different mix-ins) to suit your preference. Serve at room temperature.

2. Flourless Chocolate Raspberry Cookies

Flourless Chocolate Raspberry Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT-497089H55M16S · Total: PT1H · Yield: [’24’, ’24 cookies’]

These flourless chocolate cookies are the perfect allergen friendly addition to holiday cookie platters, with the white chocolate and raspberry bits giving them an extra dose of fancy

Ingredients

• 3 cups powdered sugar
• 2/3 cup unsweetened cocoa powder
• 1/4 tsp. salt
• 3 egg whites
• 1 tsp. vanilla extract
• 1 cup dark chocolate chunks or chips
• 2 cups chopped white chocolate
• 1/2 cup freeze dried raspberries, crushed

Instructions

1. Preheat the oven to 350° and line two large baking trays with parchment paper or a silicone baking mat.
2. In a medium sized mixing bowl, sift together the powdered sugar, cocoa powder, and salt. Add in the egg whites and vanilla and stir until it is all thoroughly combined, then mix in the dark chocolate chunks. It will be a bit like brownie batter, not runny but not a stiff dough either.
3. Portion the dough out into balls about 2 Tbsp. in size, then bake for 10-12 minutes. They are done when the tops look dry and shiny all the way across, with no darker sections in the middle.
4. Once the cookies are baked, allow them to cool for a few minutes, then remove them to a cooling rack and cool completely.
5. After the cookies have cooled, melt the white chocolate in a microwave safe bowl in 10-15 second increments, stirring between each to prevent the chocolate from burning. Once it has all completely melted, use a spoon to cover half of each of the cookies with it and place them back on a lined baking tray. Sprinkle with the crushed raspberries immediately, and place the baking sheets in the fridge until the chocolate has set.
6. Keep in an airtight container for 4-5 days.

3. Pecan Toffee Cookie

Bakery Style Gluten Free Pecan Toffee Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [’24’, ’24 cookies’]

These giant bakery-style chewy pecan toffee cookies are such a decadent treat…you’d never guess they’re actually gluten free!

Ingredients

• 1 1/2 cups brown rice flour
• 1 cup brown sugar
• 1/2 cup butter (melted)
• 1 egg
• 1 egg yolk
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup Heath milk chocolate toffee bits
• 1 cup pecans (chopped)
• 1 cup sea salt caramel chips

Instructions

1. Preheat oven to 350°F.
2. Melt butter in a microwave safe mixing bowl. Add brown sugar and salt to melted butter and whisk together.
3. Add 1 egg, 1 egg yolk, and vanilla to your butter/sugar paste. Beat together using a stand mixer or hand mixer on medium speed for about 3-5 minutes.
4. Add brown rice flour slowly to batter, mixing as you add, until fully incorporated.
5. Scoop about 1 Tablespoon of dough per cookie onto a prepared cookie sheet. Do not press dough down.
6. Bake at 350°F for 6 minutes.
7. In a small mixing bowl, combine chopped pecans, toffee bits, and caramel chips.
8. Remove cookie sheet from oven, sprinkle toffee/pecan mixture on top of each cookie. 
9. Return cookies to oven and bake for 6 additional minutes.

4. Buttercream Thumbprint Cookies

Gluten-free Buttercream Thumbprint Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [’36’, ’36 cookies’]

These gluten-free thumbprint cookies are the perfect bite! A buttery shortbread cookie rolled in pecans, topped with delicious buttercream frosting. This recipe is so easy to make, uses just a few ingredients, and freezes well!

Ingredients

• 2 cup 1:1 gluten-free flour blend (King Arthur Measure for Measure or Namaste Perfect Flour Blend)
• 1/4 teaspoon salt
• 1 cup butter (softened)
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla
• 2 eggs (separated)
• 2 cups pecans (finely chopped)
• 1/2 cup butter
• 2 cups powdered sugar (1/2 pound)
• 1/2 teaspoon vanilla
• 1-3 tablespoons cream (or milk)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Whisk together the gluten-free flour blend and salt.
3. Cream the butter, brown sugar, egg yolks, and vanilla until creamy.
4. Blend the dry ingredients into the butter mixture until well blended.
5. In a small bowl, whisk egg whites until frothy. Place chopped pecans in another small bowl.
6. Roll 1 tablespoon of dough into a ball.
7. Roll the cookie dough ball in the egg whites and then the pecans. Roll again between your hands to press the pecans into the dough.
8. Place the cookie dough balls on the parchment-lined cookie sheet.
9. Make an indent in the center of each cookie dough ball with your thumb.
10. Bake for 12-15 minutes. Cool completely before icing.

Make Buttercream Frosting

1. In a large bowl, cream the softened butter and powdered sugar together on medium speed until well combined.
2. Add the vanilla extract and blend.
3. Add 1 tablespoon of cream at a time until buttercream is of piping consistency.
4. Tint the icing with desired colors.
5. Use a 1M tip to pipe a dollop of icing on the center of each cookie.

5. White Chocolate Macadamia Nut Cookies

Gluten Free White Chocolate Macadamia Nut Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT30M · Yield: [’12’, ’12 cookies’]

The BEST gluten free white chocolate macadamia nut cookies! If you like cookies with crisp edges, perfectly chewy centers, and simple instructions, then you’ll love this recipe!

Ingredients

• ½ cup unsalted butter (softened)
• ½ cup light brown sugar packed
• ⅓ cup granulated sugar
• 1 large egg + 1 egg yolk
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 ¾ cups gluten free flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup White Chocolate Chips
• ½ cup coarsely chopped roasted salted macadamia nuts

Instructions

1. Line a large baking sheet with parchment paper.
2. Cream butter and sugars together until light and fluffy.
3. Add egg, egg yolk, vanilla, and almond extract just until incorporated.
4. Add gluten free flour, baking soda, and salt and mix just until combined. NOTE: when measuring the flour, be sure to use the stir, scoop, and level method to avoid using too much flour.
5. Stir in white chocolate chips and chopped macadamia nuts.
6. Cover with plastic wrap and chill in the fridge for 30 minutes.
7. When you’re ready to bake the cookies, preheat your oven to 375 degrees F.
8. Using a cookie scoop or your hands, form balls of dough, using 3-4 tablespoons of dough for each.
9. Place dough 2-3 inches apart on prepared baking sheet and bake for 10-12 minutes. They should be puffy, not flat, and the edges should be starting to brown. Adjust time if making smaller cookies.
10. Allow to cool on baking sheet for a few minutes before removing to a rack to cool completely.
11. Before serving, sprinkle with flaky salt if you want.
12. These cookies store well in a sealed bag at room temp for 2-3 days (if they last that long!) You can also store the in the freezer for longer as baked cookies, or as cookie dough balls.
13. If storing cookie dough, scoop cookie dough onto a parchment-lined baking sheet. You can space them close together but make sure they are not touching. Freeze until solid, then quickly put in Ziploc freezer bags and store for up to 3 months. To cook from frozen, just add a few extra minutes baking time.

6. Chewy Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT120M · Cook: PT12M · Total: PT132M · Yield: [’12’, ’12 cookies’]

Double Chocolate Peppermint Cookies – Glutenfree & High Protein – For a nostalgic holiday treat, try my Double Chocolate Peppermint cookies studded with dark chocolate chips and crushed candy canes. These healthy protein cookies are the perfect gluten-free Christmas cookie recipe. 

Ingredients

• 1 1/4 cup gluten free flour (with xanthan gum)
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• pinch of sea salt
• 1 scoop vanilla or chocolate protein powder (approx 25g)
• 1/2 cup butter (melted)
• 1 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 2 eggs
• 1/2 tsp peppermint extract
• 1/2 tsp vanilla extract
• 1 cup chocolate chips
• 2 candy canes (crushed)

Instructions

1. In a medium size bowl, whisk together the gluten free flour, cocoa powder, baking soda, baking powder, salt, and protein powder. Set aside.
2. In a separate bowl, add the butter, brown sugar, and granulated sugar and mix until completely combined.
3. Mix in the eggs one at a time. Then add in the peppermint extract and vanilla extract. Scrape down the sides of the bowl with a spatula.
4. Add the dry ingredients to wet ingredients, and mix until everything is incorporated. Then mix in the chocolate chips.
5. Cover the bowl with plastic wrap and freeze the dough for 1 hour.
6. Once the dough has chilled, preheat the oven to 350 degrees and line a baking pan with parchment paper.
7. Portion into 12 medium-large cookies. Roll each into a round ball then press down gently with the palm of your hand to flatten to tops. The cookies will not spread much.
8. Bake for 12-15 minutes. Let cookies cool and firm up for 10 minutes on baking tray.
9. Drizzle more melted chocolate chips over the top of cookies, and sprinkle with crushed candy canes. Enjoy!

7. Red Velvet Cream Cheese Cookies

Red Velvet Cream Cheese Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT8M · Total: PT68M · Yield: [’34’, ’34 Cookies’]

These Red Velvet Cream Cheese Cookies have a sweet sugar cookie base that pairs perfectly with the cream cheese frosting. Each cookie is the perfect blend of sweetness and a slight tang from the frosting. Those extra cookie crumbs on top give the cookie some added texture and help balance out the sweetness of the frosting! Best part is, they’re gluten free, nut free, egg free and can easily be made dairy free (vegan).

Ingredients

• 1 3/4 cup multipurpose gluten free flour ((I use a gluten free multipurpose flour with xanthan gum already in it))
• 1/4 cup cocoa powder ((Natural Unsweetened))
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter (or vegan baking stick, room temperature)
• 1 2/3 cups granulated sugar ((reserve 2/3 cup for rolling))
• 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
• 2 tablespoons milk
• 1 tablespoon red food coloring ((I use McCormick. You may need less if you’re using a gel or a paste).)
• 1.5 teaspoons pure vanilla extract
• 2 cups confectioners’ sugar
• 1/2 cup unsalted butter (or vegan baking stick, room temperature )
• 4 ounces cream cheese
• 2 teaspoons pure vanilla extract
• Pinch kosher salt
• One cooled Red Velvet Cookie (, broken into tiny crumbs)

Instructions

1. In a large bowl, whisk together the 1 3/4 cups gluten free flour, 1/4 cup cocoa powder, 1/2 teaspoon baking soda and 1/4 teaspoon kosher salt. Set aside.
2. In a small bowl, using a spoon, mix together the 2 heaping tablespoons cornstarch and 3 tablespoons water until it is thin and watery. It will be thick and tacky at first. Set aside.
3. In a large bowl of an electric mixer fitted with the paddle attachment or with a large bowl using a handheld mixer, beat the 1/2 cup unsalted butter or vegan baking stick and 1 cup granulated sugar until creamy. About 1-2 minutes.
4. Then slowly beat in the cornstarch water mixture, 2 tablespoons milk, 1 tablespoon red food coloring and 1.5 teaspoons pure vanilla extract until combined. It will look chunky and that’s normal.
5. With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.
6. Remove the dough from the bowl, shape into a round flat disc, wrap in plastic wrap and refrigerate for at least 30 minutes to 1 hour. It needs to harden otherwise the cookies will spread all over the place.
7. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
8. Remove dough from the fridge and use a small cookie scoop or use your hands to roll dough into 1 inch balls.
9. Pour the ⅔ cup of granulated sugar into a bowl. Drop each dough ball into the sugar and coat completely.
10. Place on a baking sheet about 2 inches apart.Pop the extra dough balls into the fridge while these are baking.
11. Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 8 minutes.
12. Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape  and press the cookies down gently with a fork so you have a flat top to frost. If they are already flat on top, skip this step.
13. Let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don’t do this, the cookies will break apart into a giant mess.

For the Frosting

1. In the large bowl of an electric mixer or using a hand held mixer, beat the 1/2 cup unsalted butter or vegan baking stick until soft and creamy. About 2 minutes.
2. Add in the 2 teaspoons pure vanilla extract and 4 ounces cream cheese and beat until combined.
3. Slowly add in the 2 cups confectioners’ sugar and the 1 pinch of kosher salt. Beat until combined and smooth.

For the Crumb Topping

1. Break or chop 1 cooled cookie into tiny crumbs. It must be cool otherwise the crumbs will be gummy and not sprinkle well.
2. Use an icing spatula or a butter knife to spread the frosting all over the tops of the cooled cookies.
3. After you frost each cookie, immediately sprinkle the cookie crumbs on top of each cookie.

8. No-Bake Stained Glass Cookies with Marshmallows

No-Bake Stained Glass Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘3’, ‘3 dozen’]

No Bake Stained Glass Window Cookies are made with melted butter butter and chocolate chips plus colorful mini marshmallows. The mixture is rolled into logs and sliced into one inch thick cookies. This quick recipes makes enough for a crowd so this recipe is perfect for all of your holiday gatherings!

Ingredients

• ½ cup unsalted butter
• 12 ounces semi-sweet chocolate chips
• 10 ounces colored mini marshmallows

Instructions

1. In a medium saucepan, melt 1/2 cup of unsalted butter on low heat.
2. Once butter is almost melted, add 12 ounces semi-sweet chocolate chips to pan. Use a spatula or wooden spoon to combine butter and chocolate. Stir occasionally to ensure chocolate does not burn.
3. Remove pan from heat and allow to cool enough to place your finger in the melted chocolate, but chocolate has not solidified.
4. Stir in mini marshmallows until completed coated in chocolate.
5. Separate chocolate mixture onto two sheets of wax paper.
6. Use wax paper to form the mixture into a log shape. Pro tip: you can also use the wax paper box to help form the log’s shape.
7. Place logs on baking sheet and refrigerate for 8 hours.
8. Remove from fridge and use a sharp knife to slice logs into 1/2 inch to 1 inch thick slices.
9. Serve immediately or put back in fridge until serving.

9. German Cinnamon Stars

German Cinnamon Stars (Zimtsterne) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT65M · Yield: [’30’, ’30 cinnamon stars’]

These Zimtsterne – also known as German Cinnamon Stars – are a delicious holiday treat. Made from cinnamon and ground almonds – with no flour at all – these cookies come out sweet and chewy. They are topped with a simple, sweet glaze!

Ingredients

• 2 egg whites (from medium-sized eggs)
• 1 1/2 cups powdered sugar
• 2 cups ground almonds
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

Instructions

1. Separate the eggs and beat the egg whites in a medium-sized bowl until stiff. The egg white is stiff enough when you can turn over the bowl and the egg white doesn’t move.
2. Sift in the powdered sugar and fold it in carefully with a spatula. Remove approximately 3 tablespoons of the mixture and set it aside in a small bowl.
3. Add the ground almonds, cinnamon, and vanilla extract into the bowl and mix carefully with your spatula. You can use your hands towards the end. If the dough feels very sticky, knead in a little bit more ground almonds.
4. Place the dough in the fridge for 30 minutes. This will make it easier when it comes to rolling out the dough in the next step.
5. Preheat the oven to 280 degrees Fahrenheit and line your baking sheets with parchment paper.
6. Place some powdered sugar on the surface and roll out the dough until it is approximately 1/4 inch thick. Cut out the stars with your small star-shaped cookie cutter and set the cookies aside. Dip your cookie cutter into powdered sugar if it sticks to the dough.
7. Gather the leftover dough, form another ball, roll it out again, and cut more cookies until you have used up all the dough.
8. Brush the egg white mixture you set aside earlier on top of the stars with a brush or the tip of a butter knife. Then place the cookies on the baking sheet.
9. Bake the cinnamon stars in the bottom third of the oven for approximately 14-15 minutes. Since every oven is different, your baking time may vary. The white top of the cookies should remain white.
10. Remove the cookies from the oven and place them on a cooling tray. The bottoms of the cookies should still feel slightly soft. They’ll harden a bit more once cooled.

10. Almond Crescent Cookies

Almond Flour Crescent Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT40M · Yield: [’24’, ’24 crescents’]

These Almond Crescent Cookies are my recreation of one of my childhood favorites–now grain free with a dairy-free option.

Ingredients

• 1 cup butter ((softened–or alternative. See Recipe Notes))
• 3 3/4 cups almond flour
• 1/2 cup coconut flour
• 2 – 2 1/8 cups powdered low-carb sweetener ((Or 1-1 1/4 cup granulated. See Recipe Notes.))
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons almond extract
• 1/8 – 1/4 teaspoon salt ((or to taste))
• sliced almonds for coating ((approximately 1 cup. This is a generous amount, but will ensure that you have plenty))
• powdered sweetener for coating

Instructions

1. Preheat oven to 350 degrees.
2. Place butter, salt, and sweetener in bowl. Beat until well blended.
3. Add the extracts and beat well.
4. Add remaining ingredients and combine well.
5. Form into small logs, about 3 inches long.
6. Place the sliced almonds into a bowl.
7. Roll the logs in sliced almonds.
8. Shape into crescents and place on baking tray.
9. Bake at 350 for 10-15 minutes or until lightly browned.
10. Let the cookies cool completely.
11. Sprinkle with powdered sweetener if using.
12. Store in an airtight container.

11. Sugar Cookies

Gluten Free Cut-Out Sugar Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT12M · Total: PT102M · Yield: [’30’]

Buttery gluten-free sugar cookies are perfect for making Christmas cut-outs and for special occasions. This recipe can be easily made dairy-free!

Ingredients

• 15 ounces gluten free flour blend (about 3 cups)
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon xanthan gum (omit if your blend contains)
• 1 cup butter (softened)
• 1 cup granulated sugar
• 1 egg plus 1 yolk (room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• Royal Icing
• sprinkles and other decorations (optional)

Instructions

1. Mix together the flour, salt, baking powder and xanthan gum. Set aside.
2. Cream the softened butter and sugar with an electric mixer or stand mixer on medium until pale and fluffy. About 2 minutes. Add egg, egg yolk, and extracts. Beat until well combined.
3. Reduce speed to low and add the flour a cup at a time. Mix until the dough comes together, about 2 minutes.
4. Dive dough into 2 pieces. Form into discs and wrap with plastic wrap. Chill in the refrigerator for at least one hour.
5. Place one sheet of parchment or a Silpat on your counter. Working with one piece at a time, cover with a second piece of parchment and roll to 1/8 inch thick. Cut into the desired shape. Place on a baking sheet and chill for 30 minutes.
6. Preheat oven to 325 F degrees. Bake cookies one sheet at a time for 12 to 14 minutes until edges begin to turn golden and they are firm to the touch. Rest cookies on your baking sheet for 3 to 5 minutes then cool cookies on a wire rack. Decorate once totally cooled.

12. Coconut Macaroons

Coconut Macaroons (4 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’36’, ’36 macaroons’]

These Coconut Macaroons with Chocolate are coconutty, sweet, and yummy. A great little, light treat the kids will love.

Ingredients

• 2.5 cups unsweetened shredded coconut
• 4 egg whites
• 1 tbsp honey (or maple syrup)
• 3.5 oz dark chocolate bar

Instructions

1. Line a large baking sheet with parchment paper and preheat the oven to 350F.
2. Now, whisk together egg whites and honey until the froth forms.
3. Slowly add in the shredded coconut and stir until they’re fully coated with the egg white.
4. Use a 1 tbsp sized cookie scoop to form the macaroons onto the baking sheet
5. Use your fingers to nicely fix up the macaroons.
6. Bake the macaroons in the oven for 20 minutes or until golden brown.
7. While macaroons are cooling down, chop the chocolate bar.
8. Add them to a bowl and microwave for 30s intervals stirring in between until the chocolate has melted.
9. Dip each macaroon in the chocolate and place it back onto the parchment paper to cool down and harden.
10. Your macaroons are ready!

13. Snowball Cookies

Gluten Free Snowball Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT13M · Total: PT33M · Yield: [’31’, ’31 balls’]

The classic snowball without any of the gluten – these gluten free snowball cookies are buttery, nutty, and all things delicious. This holiday favorite tastes perfect alongside a cup of coffee or hot tea.

Ingredients

• 1 cup butter, room temperature ((8 oz.))
• 1/2 cup + 2 tablespoons powdered sugar
• 1 t. vanilla extract
• 2 cups Bob’s Red Mill 1:1 All Purpose Gluten Free Flour (spooned and leveled*)
• 3/4 cup chopped pecans
• 1/4 t. kosher salt

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with a silicone baking mat or parchment paper.
2. In the bowl of a stand mixer, cream together butter, powdered sugar, and vanilla extract until light and fluffy.
3. Add the flour and kosher salt then beat on medium low until a cookie dough forms. Scrape the sides of the bowl with a spatula then add the chopped pecans. Beat again until the pecans are thoroughly combined into the cookie dough.
4. Use a rounded tablespoon to scoop the cookie dough and then form into balls. Bake 12 per sheet pan for 12 minutes.
5. Let the cookies cool on the sheet pan for at least 5 minutes before you transfer them to a wire rack. Let the cookies cool on the wire rack for at least 5 more minutes, then roll them into a bowl of powdered sugar while they’re still slightly warm.
6. Once the cookies are completely cool, roll them one more time in powdered sugar. The cookies will firm up the longer they cool. After 3 hours, the cookies should be completely set up.
7. Enjoy!

14. Mint Chocolate Chip Cookies

Gluten Free Mint Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT12M9S · Total: PT32M9S · Yield: 32

Soft on the inside and full of mint flavor, these Gluten-Free Mint Chocolate Chip Cookies are wholly decadent and irresistible.

Ingredients

• 1 cup palm shortening
• 1 1/2 cups organic cane sugar
• 2 large eggs, plus 1 egg yolk
• 1 3/4 teaspoons peppermint extract (or more to taste)
• green & yellow food dye gel, optional
• 1 1/4 cups sorghum flour
• 1 cup brown rice flour
• 1 cup tapioca starch
• 1 1/2 teaspoons xanthan gum
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon sea salt
• 10 oz. dairy-free chocolate chips (about 1 1/2 cups)

Instructions

1. Preheat oven to 350 degrees (F) and line 2-3 baking sheets with parchment paper or silicone liners. Cream the palm shortening and organic cane sugar in a large mixing bowl. Mix for 2-3 minutes or until the mixture is light and fluffy. Beat in the eggs and the egg yolk. Add the peppermint extract and food dye gel (if desired). Stir in the sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking powder, baking soda, cream of tartar, and sea salt, until combined. Stir in the dairy-free chocolate chips. Drop dough by tablespoonful onto the prepared baking sheets, leaving space between the dough for it to spread. Bake for 9-12 minutes. Instead of baking these Gluten-Free Mint Chocolate Chip Cookies until you think they are done, underbake them for a minute or two. This keeps the cookies soft and gooey, with a slightly crisp outside, instead of being crispy throughout. Allow the cookies to rest on the baking sheets for at least 5 minutes before moving them to a cooling rack to cool completely.

15. Nutella Thumbprint Cookies

Gluten Free Nutella Thumbprint Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [’12’, ’12 cookies’]

These Gluten Free Nutella Thumbprint Cookies require just 7 ingredients, are so much fun to make, and are absolutely delicious!

Ingredients

• 1 cup finely ground almond flour
• 3 Tablespoons butter (softened)
• 3 Tablespoons honey
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 small jar nutella
• Flaky sea salt (option, for sprinkling)

Instructions

1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment paper– I love these single sheets!
3. Mix almond flour, softened butter, honey, vanilla and salt in a small bowl until dough forms. It will seem a little dry at first, but just keep mixing.
4. Use a tablespoon to measure out dough and roll each into a heaping tbsp ball. Place the ball of dough on your prepared baking sheet and use a ½ tbsp measuring spoon or your thumb to create a thumbprint in the middle of each cookie. If your thumb sticks to the dough, dip it in water before pressing into the cookie.
5. Chill your dough for 45 minutes.
6. Bake the cookies for 10-11 minutes.
7. Remove from the oven, turn off the oven, and reform cookie centers if they have risen too much. If your cookies have spread out, use a standard drinking glass or wine glass to reshape them. Place the open top of the glass around the cookie and swirl in a circle so the dough forms back into a perfect circle.
8. Fill the centers to the brim with Nutella using a Ziploc bag and cutting off a corner to pipe it into the center.
9. Place the cookie pan back into the oven for ~1 minute so the nutella melts.
10. Remove from the oven and tap lightly on your counter so the nutella spreads out.
11. Cool for 10 minutes. Transfer them to a rack to cool completely before serving.
12. Store cookies in an airtight container in your refrigerator for up to 1 week or in an airtight container in the freezer (layered with parchment paper) for up to 3 months.

16. White Chocolate Peppermint Cookies

Gluten-Free White Chocolate Candy Cane Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT60M · Yield: [’14’, ’14 cookies’]

These gluten-free white chocolate peppermint cookies are perfect for the holidays with their festive flavour. A delicious, buttery cookie filled with white chocolate, peppermint extract, and crushed candy canes will be a crowd favourite on your Christmas cookie table.

Ingredients

• ½ cup salted butter, softened (add an extra ¼ teaspoon salt if using unsalted butter)
• ½ cup packed brown sugar
• ½ cup white sugar
• 2 tsp vanilla extract
• ¼ tsp peppermint extract
• 1 egg (cold)
• 1⅔ cup gluten-free all-purpose flour with xanthan gum
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt (add an extra ¼ teaspoon salt if using unsalted butter)
• 1 cup white chocolate chunks (about 150g or 1.5 bars)
• ½ cup crushed candy canes

Instructions

1. Use a mixer with beaters or the paddle attachment to beat the butter and both sugars together until light and fluffy. If you don’t have an electric mixer, use a wooden spoon or your hands to ensure the sugars get dissolved in the butter.
2. Beat in the extracts and egg, switching to a whisk if you are doing this by hand.
3. Place the gluten-free flour, baking powder, baking soda, and salt in the bowl. Lightly stir them together on top, then gently mix together until there are no dry spots. The dough will be fairly thick. Save 16 large pieces of white chocolate for topping the cookies. Fold in the remaining chopped white chocolate and crushed candy canes until thoroughly combined.
4. Divide the dough into 14 balls, each about 2-3 tbsp of dough (approximately 60g). Place on a small parchment-lined baking sheet or plate and top each ball with a large piece of white chocolate. Refrigerate for 30 minutes. Halfway through the chill time, preheat the oven to 350ºF.
5. Place the dough balls on 2 large parchment-lined baking sheets. Make sure there is room between them for the cookies to spread. Bake for 13-15 minutes until the edges are lightly coloured and the centres are still a little soft. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools. Sprinkle the tops with more crushed candy cane pieces.
6. Allow the cookies to cool on the baking sheet for 15 minutes until they have set slightly, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.

17. Marzipan Cookies

Marzipan Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT15M · Total: PT40M · Yield: [’22’]

Cookies with marzipan are a traditional European treat that’s quick and easy to make with just 5 ingredients. Crunchy almonds on the outside and chewy marzipan at the center. An almond lovers dream cookie!

Ingredients

• 14 ounces marzipan (cut in chunks)
• 1 cup granulated sugar (caster sugar)
• 2 egg whites
• 6 tablespoons almond flour, finely ground (see note for quantity adjustment)
• 2 cups sliced almonds
• 1/4 cup powdered sugar (icing sugar)

Instructions

1. Preheat oven to 350° F. Line a cookie sheet with parchment paper.
2. In the bowl of an electric mixer combine marzipan chunks, granulated sugar, egg whites, and almond flour until a smooth dough forms. The dough will be very sticky.
3. Pour the almond slices into a shallow bowl.
4. Wet your hands and shake off excess water. Scoop tablespoon portions of cookie dough. Roll the dough into 1-inch balls with damp hands, then roll the dough balls in the almond slices to coat.
5. Place on the prepared baking sheet 2″- 3″ apart to allow for spreading.
6. Bake for 14-16 minutes until the edges are golden brown. The tops will still be white at the center.
7. Remove from the oven and allow the cookies to remain on the baking sheet for about 5 minutes until they are firm enough to move to a wire rack to cool completely.
8. When cool, sprinkle with powdered sugar.
9. Store at room temperature in an airtight container for up to 2 weeks.

18. Marshmallow Stuffed Chocolate Cookies

Marshmallow Stuffed Gluten-Free Chocolate Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT8M · Yield: [’42’]

These gluten-free chocolate cookies are stuffed with marshmallows! Fudgy, soft, and chewy chocolate cookies with melty marshmallows inside!

Ingredients

• 2 cups (296g) gluten-free all purpose flour ((make sure i’s measure for measure and includes xanthan gum))
• ¼ cup (20g) Dutch processed cocoa powder
• ¼ cup (20g) black cocoa powder
• ¾ teaspoon (4.5g) fine salt
• ½ teaspoon (3g) baking soda
• ½ teaspoon (2g) baking powder
• ⅔ cup (151g) vegan butter, softened at room temperature
• ⅓ cup (73g) refined coconut oil, melted
• 1 cup (200g) brown sugar
• ½ cup (100g) granulated sugar
• 1 large egg
• 1 teaspoon (5g) honey
• 1½ teaspoon (7.5g) vanilla extract
• 1½ cup (255g) dairy-free chocolate chips
• 20 vegan marshmallows, halved* ((use wet scissors or a wet knife to cut))

Instructions

1. In a bowl, sift together flour, Dutch-processed cocoa powder, black cocoa powder, salt, baking soda, and baking powder. Set aside.
2. In a large bowl, beat butter, oil, brown sugar, and granulated sugar. Add egg and stir until combined. Add honey and vanilla and continue to stir.
3. Add the flour mixture to the butter and mix together with a wooden spoon. Add chocolate chips and mix until it all comes together.
4. Cover and chill for 2 hours in the fridge.
5. Preheat the oven to 375°F/190°C and line a baking sheet with parchment paper.
6. Take a cookie scoop (about heaped tablespoon) and scoop out cookie dough onto your hand. Flatten the dough in your palm, add half of a regular sized marshmallow, and enclose it with the flattened cookie dough. There’s no need to cover the marshmallow completely. Place it onto the parchment paper. Repeat with the rest of the dough. Notes if you don’t plan on baking all the cookies.
7. Bake for 7-9 minutes. Immediately after they come out of the oven, take your hand or the bottom of a ramekin and flatten each cookie a little. Take a large round cookie cutter, enclose the flattened cookie and shake it around until it forms a perfect circle (read blog post for a link to a detailed post on how to do this). Let cookies cool completely on the pan.

19. Chocolate Swirl Meringue Cookies

Chocolate Swirl Meringue Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘1’, ‘1 dozen’]

A small-batch recipe, ideal for using up 2 egg whites.

Ingredients

• 1/2 cup granulated sugar
• 1/2 teaspoon cornstarch
• 2 large egg whites
• pinch salt
• 3 Tablespoons dark Dutch-process cocoa powder
• 1 oz chopped dark chocolate (optional)
• 2 Tablespoons chopped pistachios (optional)

Instructions

1. Preheat the oven to 275°F. Line a baking sheet with parchment paper.
2. In a small bowl, thoroughly combine the sugar and corn starch.
3. Place the egg whites in the squeaky clean bowl of a stand mixer. Add the pinch of salt. With the whisk attachment, beat the egg whites on medium speed until frothy. Increase mixer speed to medium high and beat until soft peaks form, about a minute.
4. With the mixer running, sprinkle in the sugar, 1 Tablespoon at a time. Continue until all the sugar is incorporated. Beat until the meringue reaches stiff peak, about 3 more minutes. (When you remove and invert the whisk attachment, the dollop of meringue should stay stiff with only a slight bend to the tip.)
5. Remove the bowl from the mixer and scrape off the attachment. Sift 2 tablespoons of cocoa powder over the meringue. Using a rubber spatula, gently swirl it in, marbling the meringue. Sprinkle in the chopped chocolate, if using.
6. Use a small ice cream scoop to scoop 13 balls of meringue onto the prepared tray. They should be about 2 inches in diameter.
7. Sprinkle the remaining 1 tablespoon of cocoa over the top. Use a fork and run it in a circle around the meringue, dragging the tines through the cocoa for another swirled effect. Sprinkle with chopped pistachios if desired.
8. Place on the middle rack of the oven and bake for 45 minutes. This will give you a cookie with a slightly chewy, marshmallow center. For meringues that are crisp and crumbly all the way through, bake for 1h – 1h 10 minutes.
9. Cool on the pan for 5 minutes, then finish on a wire rack. Store in an airtight container for up to 7 days.

20. Almond Joy Cookies

Almond Joy Cookies (Naturally Gluten Free!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’24’]

These easy Almond Joy Cookies are packed with chocolate, toasted coconuts, and almonds and have an incredible rich and fudgy texture.

Ingredients

• 1 cup unsalted almond slivers or slices
• 1 cup sweetened shredded coconut
• 1/2 cup + 3 Tablespoons unsweetened cocoa powder
• 3 cups powdered sugar
• 1/2 teaspoon Kosher salt
• 3 – 4 large egg whites (at room temperature)
• 1 Tablespoon vanilla extract
• 3/4 cup mini chocolate chips (I use semi-sweet)
• Flaked sea salt (for sprinkling (optional))

Instructions

1. Preheat the oven to 350 degrees. Spread almonds and shredded coconut evenly on a large rimmed baking pan. Place in oven and toast for about 7-8 minutes, turning/tossing once halfway through. They’re finished when they’re golden brown and fragrant. Allow to cool slightly before adding to the cookie batter.
2. Reduce the oven temperature to 325 degrees.
3. Meanwhile, in a large bowl whisk together cocoa, powdered sugar, and salt. Add 3 egg whites and the vanilla extract and mix until just moistened. If the mixture is still very thick, add the 4th egg white. You’re going for a thick, brownie like consistency. Don’t over-whisk or the eggs will stiffen.
4. Stir in the almonds, coconut, and chocolate chips.
5. Line two large baking sheets with parchment paper. These stick badly on bare cookie sheets, so don’t skip this step! Spoon batter by the Tablespoon onto the baking sheet (this makes 24) or heaping Tablespoon (this makes 18 large cookies).
6. Bake for 14-16 minutes, turning pans and shifting top to bottom rack halfway through. Cookies are finished when tops are shiny and cracked. Allow to cool for a few minutes on the pan, then slide the parchment paper off the pans and allow to cool completely before removing the cookies. Sprinkle with sea salt, if desired. Cookies can be stored in an airtight container for 3 days.

21. Soft Gingerbread Cookies

Gluten Free Gingerbread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT260M · Yield: [’16’, ’16 cookies’]

Classic and delicious gluten free gingerbread cookies that make perfect gingerbread men, snowflakes, and more! This molasses and ginger spiced holiday cookie is sure to please your friends and family.

Ingredients

• 8 tbsp unsalted butter, room temperature ((1 stick))
• ½ cup brown sugar
• 1/4 cup molasses
• 1/2 orange, zested
• 1 large egg
• 1/2 t. vanilla extract
• 1 ¾ cup Bob’s Red Mill 1:1 All Purpose Gluten Free Flour
• 1/2 t. baking soda
• 1/4 t. baking powder
• 1 1/2 t. ground ginger
• 1/2 t. ground cinnamon
• 1/4 t. ground cloves
• 1/4 t. ground allspice
• Royal icing for decorating*

Instructions

1. In a stand mixer with the paddle attachment cream butter, brown sugar, molasses, and orange zest for 3 minutes on medium speed.
2. While the butter and sugar mixes measure all the dry ingredients into a medium bowl and stir together.
3. Scrape the sides of the bowl with the butter and then add the egg and vanilla. Beat on medium speed until combined. The butter may look curdled and that is fine.
4. Add the dry ingredients to the mixer and on low speed beat it together. Increase speed to medium just until a cookie dough forms.
5. Using a spatula scrape the sticky ball of dough directly onto a large piece of saran wrap. Wrap it in the saran wrap and flatten into a rectangle disk. Chill for at least 4 hours or overnight. Do not skip this step.
6. Once the dough is chilled, preheat the oven to 350 degrees Fahrenheit. Line two sheet pans with a silicone baking mat or parchment paper.
7. Flour a work surface and unwrap the chilled dough and place it in the center. Sprinkle with flour and use a rolling pin to roll out the dough 1/4 inch thick. Place 8 gingerbread men spaced out on a sheet pan and bake for 8 to 10 minutes. Repeat until all the dough is gone.
8. Allow cookies to set up for 10 minutes before transferring to a cooling rack.
9. Once cookies are completely cool decorate with royal icing.

22. Paleo Peanut Butter Cookies

Paleo Peanut Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT15M · Total: PT27M · Yield: [’18’, ’18 cookies’]

These paleo peanut butter cookies are crunchy and extra yummy! Gluten-free, vegetarian, and Paleo

Ingredients

• 1/2 cup almond flour
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• A pinch of salt
• 1 cup creamy peanut butter
• 1/4 cup coconut sugar
• 1 large egg

Instructions

1. Preheat the oven to 350F and place parchment paper on a baking sheet.
2. In a bowl, combine almond flour, cinnamon, nutmeg and salt.
3. In a separate, larger bowl, mix peanut butter, coconut sugar and egg.
4. Add almond flour mixture to the wet ingredients slowly, mixing it until the dough is thick.
5. Roll the dough into 18 small balls and place them on a prepared baking sheet.
6. Using a fork, flatten the cookie balls.
7. Bake in the oven for 12-15 minutes until the cookies are golden brown.
8. Let them cool down before serving.

23. Rainbow Cookies

Gluten-Free Rainbow Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT12M · Total: PT312M · Yield: [’24’]

This colorful gluten-free Italian cookie has layers of red, white, and green. This is a cake-like cookie with layers of jam and topped with chocolate.

Ingredients

• 8 ounces almond paste
• 1 cup unsalted butter (softened plus more for greasing the pans)
• 1 cup sugar
• 4 large eggs (separated, room temperature)
• 1 3/4 cup gluten free flour blend
• 1/2 teaspoon kosher salt (omit if using salted butter)
• 1/4 cup cornstarch (or use 1/4 cup extra GF flour)
• 8 drops red food coloring
• 8 drops green food coloring
• 1/4 cup seedless red raspberry jam
• 1/4 cup apricot preserves
• 1 ½ cup Semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350 F degrees. Grease the bottoms of 3 matching 13×9-in. baking pans (also called jelly roll pans) (or reuse 1 pan). Line the pans with parchment paper; grease the paper.
2. In a large mixing bowl, break up the almond paste with a fork. Add the butter, sugar, and egg yolks. Beat on medium until light and fluffy, 5-7 minutes. Use the paddle attachment if using a stand mixer.
3. Stir in flour, salt, and cornstarch together. Slowly add to the almond paste mixture
4. In a clean bowl, beat egg whites until soft peaks form. Use clean beaters or whisk attachment. Gently fold into dough, mixing until thoroughly blended.
5. Divide batter into 3 equal portions. Color 1 portion with red food coloring, 1 with green and leave the remaining portion to stay white. Spread each portion into the prepared pans, one for each color. Let the batter rest for 10 minutes.
6. Bake until the edges are light golden brown, approximately 10 minutes. Cool in the pans for 5 minutes, then invert onto wire racks; remove the paper. Cool completely.

Assembly

1. Place a piece of parchment paper on a large baking sheet. Place the green layer on the paper. Spread evenly with raspberry jam. Top with white layer and spread with apricot jam. Top with the red layer.
2. Cover the top with plastic wrap. Place a cutting board or another sheet pan on top. Top with something heavy like a skillet or a few cans to compress layers. Refrigerate for at least 4 hours or overnight.
3. Once the cake is chilled, melt chocolate and cream in a microwave safe bowl or a small sauce pan. Stir frequently.
4. Pour the chocolate ganache over the chilled cookies and spread out. Don’t worry if it drips off the sides. Refrigerate for 30 minutes until the chocolate is set.
5. With a sharp knife, trim edges. Cut into 1/2-in. strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.

24. Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT12M · Total: PT24M · Yield: [’12’, ’12 cookies’]

These yummy cookies are extra yummy, chewy, and soft. They’re vegetarian, gluten-free, and Paleo.

Ingredients

• 1 ½ cup blanched almond flour
• ¼ cup tapioca flour
• ¼ cup coconut flour
• ¼ cup coconut sugar
• ½ tsp salt
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• ¼ cup ghee (room temperature)
• 1 egg (room temperature)
• 3 tbsp honey
• 1 tsp pure vanilla extract
• ⅓ cup dark chocolate chips

Instructions

1. Preheat the oven to 350F (180C) and place parchment paper on a baking sheet.
2. Mix all the dry ingredients in a bowl. Combine as well as possible.
3. Whisk together all the wet ingredients in a different large bowl.
4. Slowly add dry ingredients into the wet ones and combine. The dough will be quite thick at this point.
5. Fold in the chocolate chips.
6. Form the dough into 12 or so balls and place them on the baking sheet.
7. Flatten the dough and bake for 10-12 minutes in the oven or until golden brown.
8. Let them cool down before serving.

25. Peanut Butter Blossoms

Gluten Free Peanut Butter Blossoms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT45M · Yield: [’12’, ’12 Cookies’]

Gluten free peanut butter blossoms are made with 7 ingredients in one in 20 minutes! Dress them up by making your own holiday shaped chocolates – or use chocolate kisses – and they’ll be the first to disappear from your cookie tray.

Ingredients

• 1 cup creamy peanut butter
• ½ cup granulated sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• ¼ teaspoon sea salt*
• ½ cup mini chocolate chips
• 12 chocolate kisses ((frozen))
• ½ cup semi-sweet chocolate chips
• 1 Tablespoons creamy peanut butter

Instructions

1. Place unwrapped chocolate candy or kisses in the freezer at least 1 hour before making the cookies.
2. Preheat oven to 350 degrees F
3. In a large bowl, mix together peanut butter and sugar.
4. Add egg, vanilla and salt and stir until combined.
5. Mix in chocolate chips until evenly distributed throughout the dough.
6. Roll 2 Tablespoon portions of dough into balls or use a small cookie scoop and on baking sheet lined with parchment paper about 1” apart (these cookies do not spread).
7. Bake for 8-10 minutes or until bottoms are just barely browned and the tops look set.
8. As soon as you remove the pan from the oven, remove chocolate candy from the freezer and gently press one into the center of each cookie.
9. Let cool for 5 minutes on the baking pan, then carefully transfer to a wire cooling rack.
10. If you choose to make chocolate shapes, you may need to put the cookies on the pan in the freezer to prevent the shapes from melting!

Homemade Chocolate Candies

1. In a microwave-safe bowl melt together chocolate chips and peanut butter and stir until combined and smooth.
2. Place a silicone mold on a baking sheet and fill it with the prepared chocolate peanut butter mixture.
3. Place filled mold in the freezer until chocolate has hardened (about 1-2 hours). 
4. Once hardened, remove from mold and place back in the freezer until cookies are ready, then use them as the frozen chocolate in the recipe! 

26. Peppermint Cookies

Gluten Free Peppermint Cookies Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [’16’]

Deliciously soft, these Gluten Free Peppermint Cookies are perfect for holiday gifting. Glancing at their ingredient list might have you and your family enjoying these for breakfast too!

Ingredients

• 1/2 cup Peanut Butter
• 3 tablespoons Coconut Oil (melted)
• 3/4 cup Brown Sugar
• 2 Eggs
• 1/4 cup Flax Meal
• 1/2 cup All-Purpose Gluten Free Flour
• 1 cup Rolled Oats
• 1 1/2 teaspoons Pure Vanilla Extract
• 1 1/2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1/2 cup Chopped Pecans
• 1/2 cup Peppermint Baking Chips (such as Ghirardelli)

Instructions

1. Preheat oven to 350°F
2. Place peanut butter and coconut oil in a microwave safe bowl and microwave for 30 seconds until both are runny. Mix them well with a whisk.
3. Then add in brown sugar and mix well with whisk.
4. Add in the eggs and whisk well.
5. Then add in the flax meal, gluten free flour, rolled oats, vanilla extract, baking powder, and salt and whisk together.
6. Chop up the pecan pieces and peppermint chunks and add these to the other ingredients as well and whisk well. The dough will be wet but won’t stick to your hands.
7. Using a spoon and your hand, form spoonsfuls of dough into rough circles and place on parchment lined baking tray or silpat lined baking tray.
8. Bake at 350°F for 12 minutes.
9. Let cool and enjoy!

27. Chocolate Crinkle Cookies

Gluten Free Chocolate Crinkle Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT14M · Total: PT3H29M · Yield: 3

Soft and decadent gluten-free chocolate crinkle cookies. It’s like eating a rich, chewy brownie, while being dusted in powdered sugar.

Ingredients

• 3/4 cup cocoa powder
• 3/4 cup olive oil
• 2 cups organic cane sugar
• 4 large eggs
• 2 teaspoon vanilla
• 1/2 cup brown rice flour
• 1/2 cup sweet rice flour
• 1 cup tapioca starch
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder
• 1/2 – 1 cup organic powdered sugar

Instructions

1. Using a heavy duty mixer, combine the sugar and cocoa powder.
2. Add in the olive oil, vanilla extract, and then the eggs, one at a time, mixing well after each egg is added.
3. In a separate bowl, sift the dry ingredients together.
4. Carefully add the dry ingredients into the chocolate mixture and mix until well combined.
5. Cover and refrigerate the dough for at least 3 hours.
6. Preheat oven to 350 degrees (F) and line 2 baking sheets with parchment paper or silicone liners.
7. Drop dough by teaspoonfuls into the powdered sugar. Roll around to coat and to shape the dough into balls. Place the balls on the prepared baking sheets.
8. Bake for 10 – 14 minutes. Cool for 10 minutes on the baking sheets before moving to cooling racks to cool completely.

28. Orange Cardamom Almond Flour Cookies

Orange Cardamom Almond Flour Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT30M · Yield: [’20’, ’20 cookies’]

These Orange Cardamom Almond Flour Cookies have hints of holiday flavors. This gluten-free shortbread recipe can be made ahead and frozen. Dip in chocolate!

Ingredients

• 2 cups almond flour, (blanched, superfine ground)
• 6 tbsp unsalted butter, (softened)
• 6 tbsp confectioner’s sugar
• 1/4 tsp salt
• 1 tsp pure vanilla extract
• 1/2 tsp ground cardamom
• 2 tsp orange zest, (divided, 1 tsp for the batter, 1 tsp for garnishing the chocolate-dipped cookies.)
• 3 oz semi-sweet chocolate

Instructions

1. Preheat oven to 350° F. if you plan to bake the cookies right away. If using the slice-and-bake method, wait until the dough has been chilled to preheat the oven. Line a baking sheet with parchment paper.
2. In a medium bowl, cream softened butter and sugar together.
3. Add remaining ingredients (except chocolate) and stir until well combined.
4. At this point, you can roll small balls of dough in the palm of your hand, then flatten slightly on the baking sheet. Cookies made this way will spread a little more than those made using the slice-and-bake method.
5. To make slice-and-bake cookies, place the dough on a sheet of plastic wrap. Form into a log approximately 8 inches long. Roll in the wrap to make it round. Chill for 2 hours or longer. You can freeze the dough at this point.
6. Slice the chilled log into cookies 1/4 inch thick. Transfer to the prepared baking sheet. Bake at 350°F. for 8 – 10 minutes or until very lightly browned. Remove from oven and let cool on baking sheet for 5-10 minutes until firm, then remove to a wire rack to cool completely.
7. Melt chocolate over, not in, hot water. To make tempered chocolate, melt 2 oz. of the chocolate, then remove from heat and stir in the remaining ounce.
8. Dip the cookies, one by one, part way into the melted chocolate.
9. Return to the baking sheet to set. Sprinkle with remaining teaspoon of orange zest. Cool completely before storing in an airtight container.

29. Whole30 Cookies with Bananas and Chocolate

Whole30 Cookies with Bananas and Chocolate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 cookies’]

Chocolatey, soft, and sweet. These Whole30 Cookies with Bananas and Chocolate are super easy to make, are gluten-free, dairy-free, vegan, and Paleo.

Ingredients

• 2 ripe bananas (mashed)
• 1/2 cup almond butter
• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/4 tsp cinnamon
• 1 tbsp chia seeds
• 1/2 cup raisins

Instructions

1. Line a baking sheet with parchment paper and preheat the oven to 350F.
2. Combine bananas with almond butter in a bowl.
3. In a separate, small bowl, mix together the almond flour, cocoa powder, cinnamon, and chia seeds.
4. Add in the dry ingredient mix into the banana mix until combined.
5. Fold in raisins.
6. Use a 2 tbsp cookie scoop to scoop out the batter onto the baking sheet.
7. Flatten the dough with a tablespoon to create a cookie shape. Bake in the oven for 18-20 minutes.
8. Serve after cooling down.

30. Chewy Ginger Molsasses Cookies

Big, Chewy Gluten-Free Ginger Molasses Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Yield: [’16’, ’16 cookies’]

These are the best gluten-free ginger molasses cookies, with chewy centers and crisp, rippled edges (from the easy pan-banging technique)! They are full of warm flavors including cinnamon, ground ginger, and mild molasses.

Ingredients

• 170 grams (1 1/2 sticks) unsalted butter, room temperature
• 35 grams brown sugar
• 180 grams granulated sugar (plus a little extra for rolling dough balls in)
• 1 large egg, room temperature
• 1/4 cup unsulphured mild molasses
• 1 tablespoon maple syrup
• 1 teaspoon pure vanilla extract
• 310 grams Bob’s Red Mill 1-1 Gluten-Free All Purpose Flour in blue bag
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon fine sea salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon

Instructions

1. Cream butter for 1 minute, then add sugars and cream for at least 2 more more minutes, scrape down sides during mixing as needed, until light in color and fluffy. See video to see the creaminess.
2. Add egg, molasses, vanilla, maple syrup and vanilla, and mix for 30 seconds to combine, scraping down sides.
3. In a bowl, combine gluten-free flour, baking soda, salt, ginger, cinnamon Whisk to combine.
4. Add dry mixture in two increments to the wet ingredients, with stand mixer on speed 2, low. Turn up to speed 3 for 30 to 45 seconds to fully combine, so no flour streaks are left.
5. Refrigerate dough for 2 hours (or overnight) to allow dough to rest and absorb liquids.
6. When ready to bake, preheat oven to 375 degrees F.
7. Scoop dough into dough balls about 2 1/2 tablespoon big; they should be 65 grams. Roll in sugar. Place 6 dough balls on a parchment lined baking sheet with lots of room in between.
8. Bake for 8 minutes, then use pan-banging technique; lift one corner of the cookie sheet and let drop onto rack. Then do the same thing to one other corner. Let cookies bake for another 1 1/2 to 2 minutes (you’ll see their centers will puff up), repeat the banging. Let cookies bake for another 2 minutes, repeat the banging.
9. Remove cookies from oven and let cool for 7-8 minutes before transferring to wire rack to finish cooling.

31. Cut Out Sugar Cookies

Cut Out Sugar Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT7M · Total: PT52M · Yield: [’24’, ’24 Cookies’]

These Cut Out Sugar Cookies are gluten free sugar cookies that hold their shape!!! They’re soft and chewy, sugary and buttery and oh so perfect topped with festive sprinkles! With only 30 minutes of chill time, these eggless sugar cookies are the perfect soft cut out sugar cookie recipe! Best yet, they’re gluten free, nut free, eggless and easily vegan!

Ingredients

• 1 3/4 cup multipurpose gluten free flour ((I use a gluten free multipurpose flour with xanthan gum already in it))
• 1 1/2 tablespoons cornstarch ((level tablespoons))
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter (or vegan baking stick)
• 3/4 cup granulated sugar
• 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
• 1 1/2 teaspoons pure vanilla extract
• sugar sprinkles

Instructions

1. In a large bowl, whisk together the 1 3/4 cups gluten free flour, 1.5 tablespoons of cornstarch and 1/2 teaspoon kosher salt. Set aside.
2. In a small bowl, using a spoon, mix together the 2 heaping tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
3. In a large bowl of an electric mixer fitted with the paddle attachment, beat the 1/2 cup unsalted butter or vegan baking stick and 3/4 cup of sugar until it is soft and creamy. About 2-3 minutes.
4. Slowly beat the cornstarch water mixture and 1 1/2 teaspoons pure vanilla extract into the creamed butter and sugar; it will look chunky.
5. Slowly beat in the gluten free flour mixture a little at a time until just combined.
6. Remove the dough from the bowl, shape into a round flat disc, wrap in plastic wrap and refrigerate for at least 30 minutes to 1 hour. It needs to harden otherwise the cookies will spread all over the place.When the dough is almost done chilling, preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
7. Let the dough sit on the counter for about 5 minutes or until you’re able to work it in your hands. Break the disc into 4 large pieces and start with one quarter of the dough. If it is still hard, work it in your hands until you’re able to roll it out.
8. Roll out 1/4 of the dough onto a clean surface. If it is sticking a little, sprinkle a little extra gluten free flour as needed. Roll the dough out to about 1/16th of an inch thick.
9. Use your cookie cutters to cut out whatever shapes you desire. I like to do one at a time, peel the dough off around the cookie cutter (to keep the shape) and then re-roll out the extra dough.
10. Top the cookies with the sugar sprinkles and gently press down so they stick into the dough.
11. Place the cookies on the baking sheet about 3-4 inches apart. I like to bake 8 at a time.Pop the extra dough into the fridge while these are baking. Bake the cookies in the center rack of the oven at 375 degrees Fahrenheit for 7 minutes.
12. Let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don’t do this, the cookies will break apart into a giant mess.
13. Repeat the entire process with the rest of the dough.

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