If you love eggnog, these Gluten Free Eggnog Cookies make a delicious treat. Traditional crinkle cookies meet holiday cheer in this gluten free eggnog cookie recipe. Pair with a great Chardonnay and watch the magic happen!
One bite of this melt in your mouth cookie, and you will be hooked! I am totally an eggnog addict because I have so many fabulous Gluten Free Eggnog Dessert recipes!
(*This post is in partnership with CK Mondavi Wines. All delicious opinions are my own.)
This holiday season Mr. Fearless Dining and I have been on a cookie binge. With all of the gluten free cookie recipes on my site, I can't believe I haven't incorporated eggnog into a cookie recipe!
Well, I am making this oversight up to you today with a special bonus...I am pairing this delicious dessert made with eggnog with my favorite white wine, CK Mondavi's Chardonnay. The creaminess of the chardonnay works beautifully with these eggnog crinkle cookies!
Recipes with Eggnog:
If you love recipes made with eggnog, don't forget to check out some of my favorites. Any of these gluten free desserts will pair with CK Mondavi's Chardonnay:
- Gluten Free Eggnog Bread Pudding
- Gluten Free Skinny Eggnog Cheesecake
- Eggnog Panna Cotta with Pistachio Toffee Crunch
These gluten free eggnog cookies make a delicious gift for friends, teachers, or anyone! They are also a fun cookie treat to make for those cookie exchange parties!
(Just make sure your husband doesn't eat them all before you box them up!) I also compiled a list of delicious Gluten Free Christmas Cookies recipes for you to try!
Shopping List:
- Gluten free flour blend. I used King Arthur's gluten free blend, but this recipe also works very well with Bob's Red Mill 1 to 1 Gluten Free Blend and Authentic Foods Multiblend.
- Eggnog
- Almond flour
- Sugar in the Raw
- Eggs
- Butter
- Cinnamon
- Powdered sugar
Are you ready to see how easy these eggnog crinkle cookies are to make?
The first step is to add all of the dry ingredients to a large bowl. Use a whisk to blend thoroughly.
The next step is to add your wet ingredients to a bowl. Whisk to blend until it is frothy.
Pour the wet ingredients into the dry ingredients and mix well.
Your eggnog cookie dough will be somewhat stiff like in this photo. You want it to be a bit stiff so that you can roll it into balls.
Use a cookie scoop to make eggnog cookie dough balls. Drop the balls onto a parchment paper lined baking sheet. Roll the balls with your hands to make these into round balls.
(You may think I am crazy, but these cookies also pair with CK Mondavi's Sauvignon Blanc...it totally surprised me, but I think it is the powdered sugar glaze on the cookies that brings something wonderful out in this wine too!)
Roll each cookie ball in powdered sugar. This is what will make the crinkle finish to these cookies.
Use a mug to smoosh the cookie dough balls flatter.
Here is a tray of smooshed gluten free eggnog cookie dough balls ready to bake. You will want to bake these cookies at 350F degrees for 8 minutes to bake.
Can you make these eggnog cookies without the powdered sugar?
You can definitely make these gluten free eggnog cookies without the powdered sugar. Your cookies will be like regular cookies, and will not have the crinkle finish.
Can you make these gluten free eggnog cookies dairy-free?
You can use regular eggnog in this recipe, or dairy-free eggnog. If you choose to make these cookies dairy-free, use either almond milk eggnog or coconut milk eggnog. Substitute the butter for a dairy-free butter or coconut oil.
Eggnog Tips:
If you prefer homemade eggnog, check out this yummy homemade eggnog recipe by my cooking hero Alton Brown.
gluten free eggnog cookies
Melt in your mouth delicious gluten free eggnog cookies. These cookies are crinkle cookies.
Ingredients
- 1 1/2 cups gluten free flour blend
- 3/4 cup almond flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- dash salt
- 2 eggs
- 1/2 cup butter
- 1/4 cup eggnog
- 1/3 cup powdered sugar, for rolling the cookie dough balls in
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, add the dry ingredients and whisk to blend. (Do not add the powdered sugar)
- In a medium bowl, add the wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix well.
- Use a cookie scoop to drop cookie balls onto a parchment paper lined baking sheet.
- Roll each cookie dough ball in powdered sugar and put back on the baking sheet.
- Use a glass to press down each cookie. (see picture for example)
- Bake the cookies for 8-10 minutes. Remove from the oven and place on a cooling rack. Enjoy!
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 119Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 90mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 2g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
Gina Humphreys
I need a clarification on this recipe. Is the butter melted? You say to whisk the wet ingredients and then pour wet into the dry, however the recipe doesn't say anything about melting the butter. Did I miss something? Thanks in advance for your help.
Sandi Gaertner
Hi Gina, yes, the butter is melted and whisked into the wet ingredients. I will clarify that more. Thank you and happy holidays!
Betsy Cohen
You have so many great flavors going on here with the flours and eggnog and they ALL pair beautifully with CK Mondavi's Chardonnay!! <3
Sandi Gaertner
Thank you so much Betsy 🙂
Nichole
You had me at eggnog! I bet these are so tasty and I love that there is almond flour in them! Plus, pairing w/ chardonnay is genius!
Sandi Gaertner
Thank you so much Nichole 🙂