18 Delicious Gluten Free Christmas Cookies Recipes Perfect for the Holidays

‘Tis the season for sweet, buttery cookies—and nobody should miss out! Whether you’re gluten-free by choice or necessity, these 18 irresistible Christmas cookie recipes promise all the festive flavor without the gluten. From chewy gingerbread to melt-in-your-mouth shortbread, we’ve got your holiday baking covered. Grab your mixer and get ready to delight every guest (they won’t even guess they’re GF!). Let’s dive in!

Gluten Free Gingerbread Cookies

These gluten-free gingerbread cookies are soft, warmly spiced, and perfectly festive—no one will guess they’re missing the wheat!

• 2 ¼ cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ cup unsalted butter, softened
• ½ cup packed brown sugar
• 1 large egg
• ⅓ cup molasses
• 1 tsp vanilla extract

1. Whisk together gluten-free flour, baking soda, salt, 2 tsp ginger, 1 tsp cinnamon, and ½ tsp cloves in a bowl. Set aside.
2. In a large bowl, beat softened butter and brown sugar until fluffy. Add egg, molasses, and vanilla extract; mix until smooth.
3. Gradually stir dry ingredients into the wet mixture until a dough forms. Divide dough in half, flatten into discs, wrap in plastic, and chill for 1 hour.
4. Preheat oven to 350°F. Roll dough to ¼-inch thickness on a lightly floured surface, cut into shapes, and transfer to parchment-lined baking sheets.
5. Bake for 8–10 minutes until edges are set. Cool on sheets for 5 minutes, then transfer to a wire rack.

The molasses and spice blend create a deep, caramelized flavor, while the gluten-free flour keeps them tender—ideal for cookie swaps or gifting!

Tip: For extra sparkle, press coarse sugar onto the cookies before baking.

Gluten Free Sugar Cookies with Royal Icing

These buttery, tender sugar cookies hold their shape beautifully and pair perfectly with smooth royal icing—ideal for decorating or just enjoying with a cup of tea.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 ½ cups gluten-free 1:1 baking flour (like Bob’s Red Mill)
• ½ tsp baking powder
• ¼ tsp salt
• 2 cups powdered sugar
• 1 ½ tbsp meringue powder
• 3-4 tbsp warm water
• Food coloring (optional)

Instructions

1. Make the dough: Beat butter and 1 cup granulated sugar until fluffy. Add egg and 1 tsp vanilla; mix until combined. In another bowl, whisk gluten-free flour, ½ tsp baking powder, and ¼ tsp salt. Gradually add to wet ingredients, mixing just until a dough forms.
2. Chill: Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for 1 hour.
3. Bake: Preheat oven to 350°F. Roll dough to ¼-inch thickness between parchment sheets, cut into shapes, and bake for 10-12 minutes until edges are lightly golden. Cool completely.
4. Make icing: Whisk 2 cups powdered sugar, 1 ½ tbsp meringue powder, and 3 tbsp water until smooth. Add more water (1 tsp at a time) if too thick. Tint with food coloring if desired.
5. Decorate: Pipe or spread icing onto cooled cookies. Let dry 4-6 hours before stacking.

The secret? A touch of meringue powder in the icing gives it a glossy finish that hardens perfectly for stacking or gifting.

Tip: For crisp edges, chill cut-out cookies on the baking sheet for 10 minutes before baking.

Gluten Free Peanut Butter Blossoms

These tender, nutty cookies hug a chocolate kiss in the center—perfect for holiday trays or anytime you crave a sweet-salty bite.

Ingredients:

• 1 cup creamy peanut butter (no stir)
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• 24 milk chocolate Hershey’s Kisses, unwrapped
• 2 tbsp extra sugar (for rolling)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup peanut butter, ¾ cup sugar, 1 egg, 1 tsp vanilla, ½ tsp baking soda, and ¼ tsp salt until smooth.
3. Scoop dough into 1-inch balls, roll in 2 tbsp sugar, and place 2 inches apart on the sheet.
4. Bake 8–10 minutes until puffed and cracked at the edges. Immediately press a chocolate kiss into each center (they’ll crack further—that’s okay!).
5. Cool 5 minutes on the sheet, then transfer to a rack. The chocolate will soften but hold its shape.

The magic? No flour needed—just peanut butter’s natural oils for a rich, crumbly texture that melts around the chocolate.

Tip: For extra shine, brush kisses with a tiny bit of coconut oil before pressing them in.

Gluten Free Chocolate Crinkle Cookies

These fudgy, crackly-topped cookies are a gluten-free dream—rich chocolate flavor with that classic crinkle look, no one will guess they’re missing wheat!

Ingredients

• 1 cup gluten-free all-purpose flour (with xanthan gum)
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• ¾ cup granulated sugar
• ¼ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup powdered sugar (for rolling)

Instructions

1. Whisk together 1 cup gluten-free flour, ½ cup cocoa powder, 1 tsp baking powder, and ¼ tsp salt in a bowl.
2. In another bowl, beat ¾ cup granulated sugar, ¼ cup vegetable oil, 2 eggs, and 1 tsp vanilla until smooth. Gradually mix in dry ingredients until just combined. Chill dough 2 hours (or overnight).
3. Preheat oven to 350°F. Scoop dough into 1-inch balls, roll in ½ cup powdered sugar until thickly coated, and place 2 inches apart on parchment-lined sheets.
4. Bake 10–12 minutes until edges are set but centers are still soft. Cool 5 minutes on sheets before transferring.

The secret? Chilling the dough ensures those deep cracks and chewy centers—plus, the powdered sugar melts just enough to create that snowy, bakery-style finish.

Tip: For extra shine, roll cookies in powdered sugar twice: once before chilling, and again right before baking.

Gluten Free Snickerdoodle Cookies

These gluten-free snickerdoodles deliver all the cozy cinnamon-sugar charm of the classic, with a tender, chewy center and just the right amount of crackle.

• 1 cup (226g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar, divided
• 2 large eggs
• 2 ¾ cups (330g) gluten-free 1:1 baking flour (like Bob’s Red Mill)
• 1 ½ tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp (30g) ground cinnamon

1. Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large bowl, beat butter and 1 ¼ cups (250g) sugar until fluffy, about 2 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together gluten-free flour, cream of tartar, baking soda, and salt in a separate bowl. Gradually add to the butter mixture, mixing until just combined.
4. In a small bowl, stir remaining ¼ cup (50g) sugar and cinnamon. Roll dough into 1.5-inch balls, then coat generously in the cinnamon-sugar mixture.
5. Arrange dough balls 2 inches apart on baking sheets. Bake for 10–12 minutes until edges are set but centers are still soft (cookies will puff, then crack slightly).

The cream of tartar gives these cookies their signature tangy lift, while the gluten-free flour keeps them irresistibly tender—no one will guess they’re missing wheat!

Tip: Let cookies cool on the baking sheet for 5 minutes before transferring; they firm up as they rest.

Gluten Free Shortbread Cookies

Buttery, crumbly, and melt-in-your-mouth tender—these gluten-free shortbread cookies prove you don’t need wheat to achieve classic flavor.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup powdered sugar
• 1 tsp pure vanilla extract
• 2 cups gluten-free 1:1 baking flour (like Bob’s Red Mill)
• ¼ tsp fine sea salt

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter and ¾ cup powdered sugar with a hand mixer until fluffy, about 2 minutes. Mix in 1 tsp vanilla extract.
3. Gradually add 2 cups gluten-free flour and ¼ tsp salt, mixing just until combined (dough will be slightly crumbly but should hold together when pressed).
4. Roll dough into 1-inch balls, place on the baking sheet, and flatten gently with a fork. Bake for 12–15 minutes until edges are lightly golden.
5. Let cool on the sheet for 5 minutes before transferring to a rack. They’ll firm up as they cool!

The magic here? A touch of powdered sugar keeps them extra tender, while the gluten-free flour blend mimics traditional shortbread’s delicate snap.

Tip: For festive flair, press a raspberry jam thumbprint into the center before baking.

Gluten Free Almond Flour Snowball Cookies

These melt-in-your-mouth snowball cookies are naturally gluten-free, with a rich nutty flavor and a delicate, crumbly texture—perfect for holiday gifting or cozy winter baking.

Ingredients:

• 2 cups finely ground almond flour
• 1/4 cup powdered sugar, plus extra for rolling
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a bowl, beat the softened butter, 1/4 cup powdered sugar, vanilla extract, and salt until creamy.
3. Gradually mix in the almond flour until a soft dough forms (it will be slightly sticky).
4. Roll dough into 1-inch balls, place on the baking sheet, and bake for 15–18 minutes until just firm but not browned.
5. Let cool for 5 minutes, then roll the warm cookies in extra powdered sugar. Cool completely, then roll again for a snowy finish.

The secret to their tender crumb? Almond flour keeps them light, while the double sugar coating gives that classic snowball look. Tip: For extra flavor, swap vanilla for almond extract or add a pinch of cinnamon to the sugar coating.

Gluten Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are soft, chewy, and packed with melty chocolate—no one will guess they’re missing the flour!

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup chocolate chips (dairy-free if needed)

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, beat softened butter, brown sugar, and granulated sugar until fluffy. Mix in egg and vanilla extract.
4. Gradually add dry ingredients to wet, stirring until just combined. Fold in chocolate chips.
5. Scoop 1-tbsp portions of dough onto the baking sheet, spacing 2″ apart. Bake for 10–12 minutes until edges are golden but centers are still soft.
6. Let cool on the sheet for 5 minutes before transferring to a rack.

The blend of almond and coconut flour gives these cookies a nutty richness while keeping them tender—perfect for dunking in milk!

Tip: For extra flavor, toast the almond flour in a dry skillet over low heat for 3–5 minutes before using.

Gluten Free Oatmeal Raisin Cookies

These chewy, warmly spiced cookies are a gluten-free dream—packed with plump raisins and just the right amount of cinnamon.

Ingredients

• 1 cup gluten-free rolled oats
• 3/4 cup gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2/3 cup raisins

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together gluten-free rolled oats, gluten-free flour, baking soda, cinnamon, and salt.
3. In another bowl, beat softened butter, brown sugar, and granulated sugar until fluffy. Add egg and vanilla extract, mixing until smooth.
4. Gradually stir the dry ingredients into the wet mixture until combined. Fold in raisins.
5. Scoop 1-tbsp portions of dough onto the baking sheet, spacing them 2 inches apart. Flatten slightly with damp fingers.
6. Bake for 10–12 minutes until edges are golden but centers are still soft. Cool on the sheet for 5 minutes before transferring to a rack.

The secret? A touch of cinnamon and chewy raisins make these taste like classic oatmeal cookies—no one will guess they’re gluten-free!

Tip: For extra chewiness, soak raisins in warm water for 10 minutes before adding to the dough.

Gluten Free Cranberry Orange Cookies

These gluten-free cranberry orange cookies are a zesty, chewy delight—bursting with bright citrus and tart dried fruit in every bite.

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 large egg
• 1 tbsp orange zest
• 1/2 cup dried cranberries, chopped

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup almond flour, 1/4 cup coconut flour, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/3 cup melted coconut oil, 1/4 cup maple syrup, 1 large egg, and 1 tbsp orange zest until smooth.
4. Stir the dry ingredients into the wet mixture, then fold in 1/2 cup chopped dried cranberries.
5. Scoop tablespoon-sized dough balls onto the sheet, spacing them 2 inches apart. Flatten slightly with your palm.
6. Bake for 10–12 minutes until edges are golden. Let cool on the sheet for 5 minutes before transferring.

The orange zest and cranberries create a vibrant tanginess, while the almond flour keeps these cookies tender without gluten. Tip: For extra citrus punch, drizzle cooled cookies with a simple orange glaze (1/4 cup powdered sugar + 1 tsp orange juice).

Gluten Free Coconut Macaroons

These gluten-free coconut macaroons are chewy on the inside, golden-crisp on the outside, and so simple you’ll want to make them weekly.

• 3 cups unsweetened shredded coconut
• 3/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 2 large egg whites
• 1 tsp pure vanilla extract
• 1/2 cup dark chocolate chips (optional, for drizzling)

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, granulated sugar, and fine sea salt.
3. Add the egg whites and pure vanilla extract, stirring until fully combined (the mixture should hold together when pressed).
4. Scoop 2-tbsp portions onto the baking sheet, shaping into compact mounds with damp hands.
5. Bake for 20–22 minutes until the edges are deeply golden. Let cool completely.
6. If using, melt the dark chocolate chips and drizzle over macaroons. Allow to set before serving.

The secret? Skipping condensed milk for a lighter texture that still holds its shape beautifully.

Tip: For extra flavor, toast the coconut in a dry skillet for 3–4 minutes before mixing.

Gluten Free Thumbprint Cookies with Jam

These gluten-free thumbprint cookies are buttery, tender, and filled with sweet jam—perfect for holiday baking or a cozy afternoon treat!

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup jam (raspberry or strawberry work great)

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup almond flour, 1/4 cup coconut flour, 1/4 cup cornstarch, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup softened butter, 1/4 cup sugar, and 1 tsp vanilla until fluffy. Gradually mix in the dry ingredients until a soft dough forms.
4. Roll dough into 1-inch balls, place on the baking sheet, and press your thumb into the center of each to create a well.
5. Fill each well with 1/2 tsp jam. Bake for 12–14 minutes until edges are lightly golden.
6. Let cool completely before serving—the jam will set as they cool.

The almond flour gives these cookies a delicate, melt-in-your-mouth texture, while the jam adds a bright, fruity pop. They’re naturally gluten-free but so good, no one will guess!

Tip: For extra sparkle, roll the dough balls in coarse sugar before baking.

Gluten Free Lemon Drop Cookies

These bright, zesty cookies are like little bites of sunshine—perfect for when you want a gluten-free treat that doesn’t skimp on flavor.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• ½ cup almond flour
• ½ cup granulated sugar
• ¼ cup powdered sugar
• ½ cup unsalted butter, softened
• 1 large egg
• 2 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• ½ tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, cream together the softened butter and granulated sugar until fluffy, about 2 minutes. Beat in the egg, lemon zest, lemon juice, and vanilla extract.
3. Whisk together the gluten-free flour blend, almond flour, and salt in a separate bowl. Gradually mix the dry ingredients into the wet until just combined.
4. Scoop tablespoon-sized dough balls, roll in powdered sugar, and place 2 inches apart on the baking sheet.
5. Bake for 12–14 minutes until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a rack.

The double hit of lemon zest and juice gives these cookies a vibrant tang, while the powdered sugar coating adds a delicate melt-in-your-mouth finish.

Tip: For extra sparkle, roll the cookies in powdered sugar again once cooled!

Gluten Free Peppermint Meringue Cookies

These light, airy meringues are infused with festive peppermint and melt in your mouth—perfect for holiday gifting or a sweet gluten-free treat!

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp pure peppermint extract
• 1/2 tsp vanilla extract
• 1/8 tsp fine sea salt
• 1/3 cup crushed peppermint candies (for topping)

Instructions:

1. Preheat oven to 200°F and line two baking sheets with parchment paper.
2. In a stand mixer with the whisk attachment, beat egg whites, cream of tartar, and salt on medium-high until soft peaks form (about 2 minutes).
3. Gradually add sugar, 1 tbsp at a time, beating for 1 minute between additions. Continue whipping until stiff, glossy peaks form (about 5–7 minutes total).
4. Gently fold in peppermint extract and vanilla extract with a spatula until just combined.
5. Transfer meringue to a piping bag fitted with a star tip. Pipe 1.5-inch swirls onto prepared sheets, spacing 1 inch apart. Sprinkle each with crushed peppermint candies.
6. Bake for 1.5 hours, then turn off the oven and let cookies cool inside for 1 hour (this prevents cracking).

The magic here? That crisp shell giving way to a marshmallowy center—plus the peppermint adds just the right holiday sparkle without overpowering.

Tip: For extra-stable meringues, wipe your mixing bowl and whisk with lemon juice or vinegar before starting to remove any grease traces.

Gluten Free Double Chocolate Cookies

These rich, fudgy cookies are a chocolate lover’s dream—crispy on the outside, gooey in the middle, and completely gluten-free!

Ingredients:

• 1 cup almond flour
• 1/4 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/3 cup melted coconut oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup almond flour, 1/4 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup coconut sugar, 1/3 cup melted coconut oil, 1 large egg, and 1 tsp vanilla extract until smooth.
4. Fold the dry ingredients into the wet mixture, then stir in 1/2 cup chocolate chips.
5. Scoop 1-tbsp portions onto the baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes until edges are set but centers are still soft.
6. Let cool on the sheet for 5 minutes before transferring to a rack.

The magic here? A double hit of chocolate (cocoa and melty chips) plus a chewy texture that’s hard to resist—even for gluten-free skeptics!

Tip: For extra decadence, sprinkle flaky sea salt on top right after baking.

Gluten Free Pumpkin Spice Cookies

These gluten-free pumpkin spice cookies are soft, warmly spiced, and just sweet enough—perfect for cozy afternoons with a cup of tea.

• 1 cup gluten-free 1:1 baking flour (like Bob’s Red Mill)
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup canned pumpkin puree
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup coconut sugar (or brown sugar)

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup gluten-free flour, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp pumpkin pie spice, and 1/4 tsp salt.
3. In another bowl, mix pumpkin puree, 1/4 cup melted coconut oil, 1/3 cup maple syrup, 1 tsp vanilla extract, and 1/4 cup coconut sugar until smooth.
4. Gradually fold dry ingredients into wet until just combined (don’t overmix).
5. Scoop tablespoon-sized dough balls onto the sheet, spacing them 2 inches apart. Flatten slightly with damp fingers.
6. Bake for 12–14 minutes until edges are set but centers are still soft. Cool on the sheet for 5 minutes before transferring.

The secret? Almond flour adds a delicate crumb, while pumpkin keeps them irresistibly moist—no one will guess they’re gluten-free!

Tip: For extra spice, roll dough balls in cinnamon sugar before baking.

Gluten Free Maple Pecan Cookies

These buttery, maple-kissed cookies are delightfully crisp on the edges and chewy in the center—perfect for anyone craving a cozy gluten-free treat.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup chopped pecans
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup almond flour, 1/4 cup coconut flour, 1/2 tsp cinnamon, and 1/4 tsp salt. Stir in 1/2 cup chopped pecans.
3. In another bowl, mix 1/4 cup maple syrup, 1/4 cup melted coconut oil, 1 egg, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients and stir until a thick dough forms.
5. Scoop 1-tbsp portions onto the baking sheet, spacing them 2 inches apart. Flatten slightly with damp fingers.
6. Bake for 12–14 minutes until edges are golden. Let cool on the sheet for 5 minutes before transferring.

The maple and pecan combo gives these cookies a toasty, caramel-like depth—no one will guess they’re gluten-free!

Tip: For extra crunch, toast the pecans in a dry skillet for 3–4 minutes before chopping.

Gluten Free Espresso Chocolate Cookies

These rich, fudgy cookies pack a double dose of chocolate and a subtle espresso kick—perfect for when you need a decadent pick-me-up.

Ingredients:

• 1 cup almond flour
• 1/4 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1 large egg
• 3 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1 tbsp instant espresso powder
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together almond flour, cocoa powder, baking soda, salt, and coconut sugar.
3. In another bowl, mix egg, melted coconut oil, vanilla extract, and espresso powder until smooth.
4. Stir wet ingredients into dry ingredients until combined, then fold in dark chocolate chips.
5. Scoop 1-tbsp portions of dough onto the baking sheet, spacing them 2 inches apart.
6. Bake for 10–12 minutes until edges are set but centers are still soft. Let cool for 5 minutes on the sheet.

The espresso deepens the chocolate flavor without overpowering it, and the centers stay gloriously gooey—even after cooling!

Tip: For extra texture, press a few extra chocolate chips onto the tops of the cookies right after baking.

Conclusion

With these 18 delicious gluten-free Christmas cookie recipes, holiday baking just got sweeter—and easier! Whether you’re gluten-free or simply looking for festive treats to share, there’s something here for everyone. We’d love to hear which recipes you try—leave a comment with your favorites, and don’t forget to pin this roundup for later. Wishing you a joyful, cookie-filled season!