If you love eggnog, these Gluten Free Eggnog Cookies make a delicious treat. We are huge eggnog fanatics and all of those holiday flavors come out in these Christmas cookies. From start to finish you can eat these cookies in only 20 minutes!
Jump to:
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!
All you need is one bite of these cookies, and you will be hooked! I am totally an eggnog addict because I have so many fabulous Gluten Free Eggnog Dessert recipes!
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!
What makes these cookies special:
These melt in your mouth gluten free eggnog cookies are full of eggnog flavors. They are easy to make and even more fun when you have your kids help. You can make these cookies dairy-free as well, making them perfect for those with food allergies.
What you need to make them:
- 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 - feel free to use regular dairy, non-dairy eggnog, or homemade eggnog!
- Almond flour - I have been baking with almond flour for years and I highly recommend using almond flour instead of almond meal. Almond meal is coarsely ground and it makes your cookies grainy.
- Butter - you can use regular or to make these cookies dairy-free, use vegan butter.
- Powdered sugar - this is where the magic happens with these crinkle cookies. Do not use regular sugar.
Are you ready to see how easy these eggnog crinkle cookies are to make?
Recipe step by step directions:
Step 1: Add all of the dry ingredients to a large bowl. Use a whisk to blend thoroughly.
Step 2: Add your wet ingredients to a smaller bowl. Whisk to blend until it is frothy.
Step 3: 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 with your hands.
Step 4: 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.
Step 5: Roll each cookie ball in powdered sugar. This is what will make the crinkle finish to these cookies.
*Note if you are reducing the sugar, omit this step.
Step 6: Use a mug to smoosh the cookie dough balls flatter.
Step 7: Here is a tray of smooshed gluten free eggnog cookie dough balls ready to bake. You will want to bake these cookies at 350º F for 8 minutes to bake.
Expert Tips and Recipe FAQ:
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.
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.
If you prefer homemade eggnog, check out this yummy homemade eggnog recipe by my cooking hero Alton Brown.
These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
These cookies freeze really well. Place cooled cookies in a freezer bag.
These homemade eggnog cookies make great holiday gifts too!
More Eggnog Recipes:
📖 Recipe
gluten free eggnog cookies
Equipment
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ¾ cup almond flour * see note
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- dash salt
- 2 eggs
- ½ cup butter * see note
- ¼ cup eggnog * see note
- ⅓ cup powdered sugar for rolling the cookie dough balls in
Instructions
- Preheat the oven to 350º F.
- 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!
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- I highly recommend using almond flour and not almond meal. Almond meal is a thicker grind and will make your cookies grainy.
- To make this recipe dairy-free, substitute the butter for vegan butter and use dairy-free eggnog.
- These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
- If you want these to be nut-free, omit the almond flour and add an additional ½ cup gluten free flour blend. It will depend on the gluten free flour blend you use. Starchy blends may need more moisture so please look at the step by step photos in the post to make sure your dough is moist enough.
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.
If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon dessert e-cookbook!)
I can't wait to hear how you liked these! Drop me a comment after you make them.
Kristen
How do you know when they are baked through? Trying this recipe and after baking 9 mins, mine seem really sticky on the bottoms.
Sandi Gaertner
Hi Kristin, the baking time can vary by gluten free flour blend, type of eggnog, etc. If they are sticky, I recommend baking them a little longer.
Patti Pankiewicz
1 ½ cups gluten free flour blend
¾ cup almond flour
can i use 2 & 1/4 c. almond flour and not the 2 different kinds of flour/
Sandi Gaertner
I haven't tested those proportions, so I am unable to say if it would work.
Jessica Gates
Hello there, looking for some clarification. How much cinnamon is added? It is not listed in the recipe. Thank you!
Sandi Gaertner
Hi Jessica, 1 teaspoon. I will clarify. Thank you!
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 🙂