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 25 minutes!

An eggnog crinkle cookie on a white plate.

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 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!

Why these gluten free eggnog cookies are perfect for the holidays:

  1. These melt-in-your-mouth gluten-free eggnog cookies are full of eggnog flavors.
  2. They are easy to make and even more fun when your kids help.
  3. You can also make these cookies dairy-free, making them perfect for those with food allergies.

Made today for a cookie exchange and I’m so glad I did. They’re fluffy and light and delish!”

emme, pinterest comment

Allergen Information:

These homemade eggnog crinkle cookies are gluten-free, soy-free, and oat-free. Using plant-based butter, you can easily make them dairy-free.

Photos of the eggnog crinkle cookie ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten Free Flour Blend. I used King Arthur’s Gluten Measure for Measure, 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.
  • Baking Powder and Salt – Use aluminum-free baking powder.
  • Butter – You can use regular unsalted butter, 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?

Step-By-Step Photos and Directions:

The eggnog cookies dry ingredients in a bowl with a whisk.

Step 1: Add all of the dry ingredients to a large mixing bowl. Use a whisk to blend thoroughly.

Eggnog cookies wet ingredients in a bowl.

Step 2: Partially melt/soften your butter in the microwave for 15-20 seconds. Add your wet ingredients to a smaller mixing bowl. Whisk to blend until it is frothy.

Wet ingredients in the dry ingredients ready to mix.

Step 3: Pour the wet ingredients into the dry ingredients and mix into cookie dough.

Eggnog cookie dough in a bowl.

Your eggnog cookie dough will be somewhat stiff, like in this photo. You want it to be a bit stiff to roll it into balls with your hands.

📢 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: 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 them into round balls.

Rolling the eggnog cookie dough balls in powdered sugar.

Step 5: Roll each cookie ball in powdered sugar. This is what will make the crinkle finish to these cookies.

*Note: If reducing the sugar, omit the powdered sugar step.

Using a mug to smoosh the cookie dough balls flatter.

Step 6: Use a mug to smooth the cookie dough balls flatter.

Smooshed cookie dough balls on a baking sheet.

Step 7: A tray of smooshed gluten-free eggnog cookie dough balls is ready to bake. These cookies should be baked at 350º F for 8-10 minutes, depending on how large you make them.

A stack of four eggnog cookies.

Frequently Asked Questions:

Can you make these without the powdered sugar?

You can 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 cookies dairy-free?

You can use regular eggnog or dairy-free eggnog in this recipe. If you make these cookies dairy-free, use either almond milk eggnog or coconut milk eggnog. Substitute the butter for dairy-free butter or coconut oil.

How long will these cookies keep fresh?

These cookies will keep fresh for up to 4 days in an air-tight container or up to 4 months in the freezer.

Can you freeze these cookies?

These cookies freeze well. Place cooled cookies in a zip-style freezer bag.

A maroon gift box filled with eggnog cookies.

I can’t wait to hear how you liked these! Drop me a comment after you make them. These homemade eggnog cookies make great holiday gifts, too!

More Eggnog Recipes:

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!

A stack of four eggnog cookies.

Quick and Easy Gluten Free Eggnog Cookies

Sandi Gaertner
Melt in your mouth delicious gluten free eggnog cookies. These cookies are crinkle cookies.
5 from 5 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Gluten Free Cookies and Bar Recipes
Cuisine American
Servings 24 cookies
Calories 109 kcal

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 large eggs
  • ½ cup unsalted butter * see note
  • ¼ cup eggnog * see note
  • 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

  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. I highly recommend using almond flour and not almond meal. Almond meal is a thicker grind and will make your cookies grainy.
  4. To make this recipe dairy-free, substitute the butter for vegan butter and use dairy-free eggnog.
  5. These cookies will keep fresh up to 4 days in an airtight container or for up to 4 months in the freezer.
  6. If you want these to be nut-free, omit the almond flour and add an additional 1/2 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

Serving: 1gCalories: 109kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 25mgSodium: 41mgPotassium: 43mgFiber: 1gSugar: 6gVitamin A: 143IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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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.

5 from 5 votes (5 ratings without comment)

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8 Comments

  1. How do you know when they are baked through? Trying this recipe and after baking 9 mins, mine seem really sticky on the bottoms.

  2. 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/

  3. Hello there, looking for some clarification. How much cinnamon is added? It is not listed in the recipe. Thank you!

  4. 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.