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


  • 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)


  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.


  • 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


  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


  • 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


  • 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


  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


  • 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


Recommended for you


Comments on "5 Gluten-free Christmas cookie recipes"

claire December 21, 2013 | 10:28 AM

Hey guys, We tested the recipes last year, but after retesting the pumpkin spice again, we noticed the same issues as before. To combat the issue, we completely redid the recipe and adjusted with all new measurements. We are so sorry for the issues the first batch caused and hope you have more luck with this second one!

Andrea December 07, 2013 | 3:51 PM

I couldn't wait to make the Sugar Cookies for Christmas. I got everything together, started mixing and realized, the recipe calls for 1 egg yolk but doesn't say what to do with it. This same recipe also does not say what temp to bake the cookies. Mad at myself for not reading the recipe thoroughly and missing these keys items before I started :(

Blair November 27, 2013 | 8:52 AM

I am trying to make the pumpkin iced cookies and the recipe calls for pumpkin puree but does not say when to add it. It seems to be a problem for most but has not been addressed. Guess I will try to figure it out myself. Seems like someone should have read the recipes before posting them.

Chris September 03, 2013 | 10:29 AM

We tried the pumpkin spice cookie last night and had the same issues as Krista. There is no spread to these cookies, probably because there isnt enough fat/liquid in the recipe, they are quite cake-y and nothing like what is pictured. They taste OK for GF cookies. The instructions also never tell you when to put the pumpkin puree in.

Kayleigh August 13, 2013 | 7:02 AM

I tried the Iced Pumpkin Spice cookies and the dough did not come out well at all. It was so sticky and I could not even form a ball of dough. The recipe called for 1/2 cup pumpkin puree, but there are no directions stating what to do with it. And should baking powder be included in this recipe?

Mary Sipprell January 18, 2013 | 3:54 PM

I am baking the chewy molasses as we speak and had to put them in the refrigerator to chill before I could make a ball. Then I saw the makes 14 cookies and realized that I was making them too small.......the cooking time would be different. QThe first were like frisbees, the second a little better. Directions could be better. They do taste good.

Claire December 26, 2012 | 4:45 AM

Hey Krista! That might be the case b/c I used Bob's Red Mill and had no problems with them at all. What flour blends are you using?

Krista December 24, 2012 | 5:05 PM

Tried to make the pumpkin spice cookies, they came out lIke little balls of bread. Doesn't look like the picture at all. They never flattened out. They have a dense cake like center with a crispy crust. Taste really nice and will be better when frosted I'm sure. Wondering if we(others who had problems with recipe and myself) are having difficulties because of different flour blends used. Just a thought.

claire December 22, 2012 | 12:30 PM

Hi Karen, Sorry they didn't turn out for you! We definitely test our recipes (twice before posting), that's why we have photos :) I've made these twice and I've had family members make them too and rave about them. I'm sorry that they didn't work, but the baking soda amount is correct. Did you add the xantham gum and the proper amount of baking powder and flour?

Karen December 22, 2012 | 8:28 AM

There is an error in the Chewy Molasses cookie recipe; the baking soda amount is at least DOUBLE the amount it should be... the cookies expanded to overflow my cookie sheet and make a huge mess in the oven! Doesn't anyone test the recipes before putting them on this site? I'll never trust this web site again.

claire December 21, 2012 | 12:37 PM

Hey Leigh, I'm so sorry to hear that! I have no idea why that happened. We made the sugar cookies again a few days ago and they turned out fine.

Leigh Redstone December 20, 2012 | 11:40 AM

I made the sugar cookies to recipe, and they turned into a big plate of goo. I won't be making them again.

Lisa December 19, 2012 | 12:10 PM

I like King Arthur's gluten free flour..Bob's can leave a bit of a metallic taste to me; for those with dairy intolerance and choose to not eat corn you can substitute guar gum for xanthan and use non diary expeller pressed margerine's for butter.. I made all my cookies this year gluten/diary/corn free...no one even notices what is not in them! Happy cookie making!

Katie December 18, 2012 | 12:56 PM

Wow, these all look so good. The iced pumpkin one looks amazing. I'm going to have to give this a try. Thanks!

+ Add Comment

(required - not published)