These gluten-free eggnog chocolate chip cookies are about to become your new holiday favorite! They’re soft and chewy, with a hint of eggnog flavor and gooey chocolate chips. This recipe is easy to make, and they are perfect for cookie swaps or holiday parties. I also have a dairy-free version of this popular cookie.
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I am a huge eggnog fan. There is something about the creamy nutmeg and cinnamon flavor that I love. You can buy it in regular or dairy-free. I haven’t ventured into making it from scratch yet, but I may do so this year. Eggnog is one of my favorite ingredients to bake with because it adds lots of holiday flavor to anything you bake.
I decided to adapt my popular Gluten-Free Chocolate Chip Cookie recipe using eggnog and extra spices like nutmeg and cinnamon. It took a couple of tries to get the flavors just right, but when you take a bite of these cookies, you will know they are a great holiday cookie.
I have a lot of great gluten-free eggnog recipes on the blog. I love that these recipes all work with dairy and dairy-free eggnog varieties. I also have a fun Gluten-Free Eggnog Crinkle Cookie recipe. What is your favorite way to enjoy eggnog?
A Note From My Kitchen
You can probably tell I love baking with eggnog. It is a great way to add some holiday flavors to almost any baked recipe. I tested this recipe using regular and dairy-free eggnog (So Delicious brand) as well as using butter and a plant-based butter, Earth Balance. I wanted to make sure these cookies would taste delicious, dairy-free as well, because many of my readers are also dairy-free.
I tested it with two easy-to-find gluten-free flour blends, so you have options. Other blends also will work, but you may need to adjust the moisture level. Add more flour or eggnog as needed, one tablespoon at a time, to get the right soft cookie batter consistency. Read Why Gluten-Free Flour Blends Vary to learn more about this.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend. Other blends will work, but you may need to add more flour or liquid depending on the blend you use.
- Xanthan Gum – If your blend doesn’t contain a binder like xanthan or guar gum, add 3/4 teaspoon.
- Baking Powder – I recommend aluminum-free baking powder
- Egg – Use a large egg. Eggs help bind and add moisture to cookies.
- Eggnog – Use either regular eggnog or dairy-free. I used a coconut milk-based eggnog to test this recipe.
- Butter – Use unsalted butter.
- Pure Vanilla Extract – I prefer pure vanilla extract over imitation. It gives a better flavor.
I also have so many incredible gluten-free Christmas desserts and cookie recipes. If you love to bake for the holidays, you will find lots of yummy baking inspiration.
How to Make Gluten-Free Eggnog Cookies (Step-By-Step)
Step 1: In a large mixing bowl, add the dry ingredients, including the flour, sugars, nutmeg, ground cinnamon, baking powder, and salt. Whisk to combine the dry ingredients. When there are a lot of dry ingredients, it is important that they are thoroughly blended.
Step 2: In a smaller bowl, microwave the butter for 25 seconds to partially melt it. Add the egg, vanilla extract, and eggnog. Whisk until creamy.
Step 3: Pour the wet ingredients into the dry ingredients and add the chocolate chips. Mix them into cookie dough. Optional: Chill the dough for 20 minutes to help prevent spreading, but it also allows the rice flour to soften, eliminating any grit.
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Step 4: Preheat the oven to 350º F and place the oven rack in the middle of the oven. Line a cookie sheet with parchment paper and use a medium-sized cookie scoop to drop cookie dough balls onto the parchment paper.
Step 5: Bake the eggnog cookies for 10 minutes. Note that the baking time should be closer to 12 minutes for larger cookies. Remove the cookies from the oven and slide them onto the cooling rack, still on the parchment paper. Wait 10 minutes and then transfer the cookies directly from the parchment paper to the cooling rack.
You may also love this Gluten-Free Eggnog Snack Cake recipe!
Tips For Success
1. You are probably ready to make your cookies quickly, but taking a few minutes to chill the batter makes them less likely to spread.
2. Do not put cookie batter on a hot cookie sheet. They start baking immediately, and putting the dough on a hot cookie sheet messes with the shape of the cookies. Use a couple of sheets and rotate them out when making large batches of cookies.
3. Read my Gluten-Free Cookie Troubleshooting Guide for more cookie tips.
Frequently Asked Questions:
Yes, this cookie dough freezes very well if you want to make it and bake it later. Freeze as a whole or scoop cookie dough balls and freeze the balls. You can bake these cookie balls directly from frozen, just add 2-3 minutes to the baking time.
Store leftover cookies in an airtight container. I recommend freezing extras if you don’t plan to eat them within two days. Freeze in a freezer-safe container or zipper bag.
More Gluten-Free Holiday Cookie Recipes:
If you have a holiday party coming up, here are some delicious Christmas cookie recipes to bake. None of your guests will know they are gluten-free!
- Gluten-Free Gingerbread 7 Layer Bars
- Easy Gluten-Free Ginger Cookies
- Gluten-Free Cookies and Cream Cookies
- Gluten-Free Spritz Christmas Cookies
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten-Free Eggnog Chocolate Chip Cookies
Ingredients
- 1 ½ cups gluten free flour blend * see notes
- 1 teaspoon baking powder aluminum-free
- ¾ cup brown sugar light or dark is fine
- ¼ cup cane sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter
- ½ cup eggnog * see note
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup chocolate chips
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Instructions
- In a large mixing bowl, add the dry ingredients, including 1 1/2 cups gluten free flour blend, 3/4 cup brown sugar, 1/4 cup cane sugar, 1/2 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, and 1/4 teaspoon salt. Whisk to blend the dry ingredients together.
- In a smaller bowl, microwave the 1/2 cup unsalted butter for 30 seconds to partially melt it. Add the 1 large egg, 1 teaspoon pure vanilla extract, and 1/2 cup eggnog. Whisk.
- Pour the wet ingredients into the dry ingredients and add the chocolate chips. Mix them into cookie dough. Optional: Chill the dough for 20 minutes. This will help prevent the spread, but it also allows the rice flour to soften, eliminating any grit.
- Preheat the oven to 350º F and place the oven rack in the middle of the oven.
- Line a cookie sheet with parchment paper and use a medium-sized cookie scoop to drop cookie dough balls onto the parchment paper.
- Bake the cookies for 10 minutes. The baking time may be closer to 12 minutes for larger cookies. Remove the cookies from the oven and slide them onto the cooling rack, still on the parchment paper. Wait 10 minutes and directly move the cookies off the parchment paper onto the cooling rack.
Notes
- I tested this recipe with King Arthur Measure for Measure. Other blends will work, but you may need to tweak the wet and dry ingredients. Every blend has a different starch-to-grain ratio. If your batter is dry, add a little more eggnog. If your batter is runny, add more flour.
- Make this recipe dairy-free using dairy-free eggnog and butter.
- You can use Enjoy Life for dairy-free chocolate chips. Guittard brand chips are soy free. Lilly’s makes great sugar free chips.
- Store leftover cookies in an airtight container. If you don’t plan to eat them within two days, I recommend freezing extras in a freezer-safe container or zipper bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Gluten-Free Related Reading
Gluten-free baking is like a science experiment. There are so many things you need to understand the different components of baking without gluten. My Gluten-Free Resources Section is here to help teach you the tools you need to know to become a confident gluten free baker.
My Best Gluten-Free Baking Tips For Better Baking!
Why Binders Are Important In Gluten-Free Baking
The Best Gluten Free Flour Blends – And how to use them!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
These were really easy to make and they turned out perfectly. I used dairy free egg nog. I love them.
I am so glad you loved these cookies, Gina. Thank you for coming back to let me and other readers know.
I made this dairy free as well as gfree eventhough I’m the only one in my house with dietary restrictions it’s a big hit with my kids and husband. I had Bobs Redmill One for One on hand and it worked for out great. I definitely had to add a lot more flour to the recipe because the batter was really wet and loose I’m guessing it’s because I used oatmilk eggnog, which is more watery, rather than dairy eggnog.
Hi Regan, I am not sure why the batter was runny. Bob’s 1:1 usually needs a little more flour than King Arthur, but not much. I am glad you used some extra flour to make this recipe great.