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5 Gluten-free Christmas cookie recipes

Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...

What if Santa has a gluten allergy?

Living a gluten-free lifestyle doesn't have to mean you give up Christmas cookies or holiday baking. Whip up one of these five delicious cookies, made without any gluten! If you don't tell them, most of your family and friends won't even be able to tell the difference!

These iced pumpkin spice cookies, chewy molasses cookies, chocolate macaroons, buttery sugar cookies and delicious thumbprints are absolutely divine to eat and a breeze to make! Fall back in love with holiday baking (and eating) with these fabulous cookie recipes!

Iced pumpkin spice

Iced pumpkin spice

Recipe adapted from Le Baker Chick.

Yields about 18 cookies

Ingredients:

  • 1/2 stick butter, softened
  • 1 1/4 cups gluten-free flour (we used Bob's Red Mill all-purpose)
  • 1/4 teaspoon xantham gum
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • Dash of salt
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 egg (or 2 tablespoons egg beaters)
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon gluten-free vanilla
  • Cream cheese icing (we like this recipe)

Directions: 

  1. Preheat oven to 350 degrees F. Lightly grease a baking sheet with nonstick cooking spray and set aside.
  2. In a large mixing bowl, beat sugars and butter until fluffy. Add in egg and vanilla and beat until fully mixed. Mix in the pumpkin puree.
  3. In another bowl, whisk the flour, xantham gum, baking soda, baking powder and pumpkin pie spice. Gradually add the flour mixture to the wet mixture and stir after each addition.
  4. Roll about 1-1/2 tablespoons of dough (each) into balls and place 1 inch apart on the cookie sheet. Bake for about 11 minutes, or until golden brown and puffy.
  5. Once chilled completely, ice with cream cheese icing!
Chewy molasses

Chewy molasses

Yields about 14 cookies. Recipe adapted from Recipe Girl.

Ingredients:

  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon xantham gum
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1-1/2 sticks unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/3 cup molasses
  • 1 egg
  • 1/2 teaspoon gluten-free vanilla
  • White & red icing gel (gluten-free) for decorating

Directions: 

  1. Preheat oven to 350 degrees F. Grease a cookie sheet with nonstick cooking spray and set aside.
  2. In a bowl, beat the butter and sugars until creamy. Add egg and vanilla and beat until fully combined. Slowly stir in molasses.
  3. In a large bowl, sift together the flour, xantham gum, baking soda, cinnamon, ginger and salt. Make a well in the center.
  4. Add the wet ingredients to the dry ingredients and mix well.
  5. Roll tablespoons of dough into balls and roll them into white sugar. Then place them about 1 inch apart on the cookie sheet.
  6. Bake for about 8 to 10 minutes, or until you see cracks on the top. Let cool completely. Once cooled make little trees on the top with white and red icing gel.
Chocolate macaroons

Chocolate macaroons

Yields about 12 cookies

Ingredients: 

  • 2 large eggs
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon gluten-free vanilla extract
  • 3 cups shredded sweetened coconut flakes (gluten-free version)
  • 3/4 cup semisweet chocolate chips
  • 2-3 tablespoons butter

For the instructions on how to make these delicious treats, check out the recipe here on Fabulous Foods!

Sugar cookies

Sugar cookies

Yields about 24 cookies

Ingredients:

  • 1/2 cup sugar
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 teaspoon gluten-free vanilla
  • 1 egg yolk
  • 1 cup + 2 tablespoons gluten-free all-purpose flour
  • 1/2 teaspoon xantham gum
  • Dash of salt

Directions: 

  1. Preheat oven to 350 degrees F. In a large mixing bowl, beat butter and sugar until creamy. Add vanilla and egg yolk, stir well. Mix together flour, salt and xantham gum. Gradually add flour mixture to the wet mixture and stir well.
  2. Roll dough into a disc and place in plastic wrap. Chill for at least an hour.
  3. Once chilled, place dough on a floured surface. Using a floured rolling pin, roll dough out to about 1/4- to 1/2-inch thickness. Using a holiday themed cookie cutter, stamp out cookie shapes.
  4. Place 1 inch apart on the cookie sheet and bake for about 8 minutes, or until lightly browned.
  5. Let cool completely before you frost or decorate.
Peanut butter thumbprints

Peanut butter thumbprints

Yields about 24 cookies

Ingredients:

  • 1 cup gluten-free all-purpose flour
  • 1/4 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Dash of salt
  • 3/4 cup smooth peanut butter
  • 1/3 cup unsweetened applesauce
  • 1-1/2 tablespoons unsalted butter
  • 1/3 cup brown sugar
  • 2 tablespoons white sugar for dusting
  • 1 large egg
  • 1 teaspoon almond extract
  • 1/2 cup jam

For the delicious recipe, check out the recipe here on SheKnows!

More gluten-free recipes

Gluten-free and vegan mac and cheese
Gluten-free Thanksgiving menu
Gluten-free goodie: Iced gingersnaps

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