If you love eggnog, these gluten-free eggnog chocolate chip cookies will be your new holiday favorite! They’re soft and chewy and have a hint of eggnog flavor paired with 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 maybe I will this year. Eggnog is one of my favorite ingredients to bake with, especially these gluten free eggnog chocolate chip cookies. It adds lots of holiday flavor to anything you bake.
I decided to blend my popular Gluten Free Chocolate Chip Cookie recipe with 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?
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.
Allergen Information:
This easy, homemade eggnog cookie recipe is gluten-free, nut-free, soy-free, and oat-free. Make them dairy-free using dairy-free eggnog and butter.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. This is the primary blend I use when making cookies. It is a personal preference, plus this blend is inexpensive.
- Bob’s Red Mill 1:1 Blend—This blend also works well in my cookie recipes, but this flour blend does benefit from resting/chilling the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
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 the blends above. 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 a teaspoon.
- Sugar and Brown Sugar
- Baking Powder – I recommend aluminum-free baking powder
- Spices (Nutmeg and Cinnamon)
- Egg – Use a size large egg.
- Eggnog – Use either dairy or dairy-free. I used a coconut milk-based eggnog.
- Butter – Use unsalted butter.
- Pure Vanilla Extract – I prefer pure vanilla extract over imitation. It gives better flavor.
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. Don’t take a hot cookie sheet and put the batter on it, or the cookies won’t turn out. 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.
Step-By-Step Photos and Directions:
Step 1: In a large mixing bowl, add the dry ingredients, including the flour, sugars, nutmeg, ground cinnamon, baking powder, and salt. Whisk to blend the dry ingredients together.
Step 2: In a smaller bowl, microwave the butter for 30 seconds to partially melt it. Add the egg, vanilla extract, and eggnog. Whisk.
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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. This will help prevent spreading, but it also allows the rice flour to soften to eliminate any grit.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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 the baking time should be closer to 12 minutes for larger cookies. Remove the cookies from the oven and slide the cookies on the parchment paper onto the cooling rack. Wait 10 minutes and directly move the cookies off the parchment paper onto the cooling rack.
You may also love this Gluten Free Eggnog Snack Cake recipe!
Frequently Asked Questions:
Yes, this cookie dough freezes very well if you want to make it and bake it later.
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.
Gluten-Free Related Reading
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!
More Gluten Free Holiday Cookie Recipes:
- 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!
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 flour, sugars, nutmeg, ground cinnamon, baking powder, and salt. Whisk to blend the dry ingredients together.
- In a smaller bowl, microwave the butter for 30 seconds to partially melt it. Add the egg, vanilla extract, and 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 spreading, but it also allows the rice flour to soften to eliminate 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. Note the baking time should be closer to 12 minutes for larger cookies. Remove the cookies from the oven and slide the cookies on the parchment paper onto the cooling rack. 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, you may need to adjust your moisture levels in your baked goods.
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.
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.