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!
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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:
- These melt-in-your-mouth gluten-free eggnog cookies are full of eggnog flavors.
- They are easy to make and even more fun when your kids help.
- 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.
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.
Tips For Success
Read this Guide to Baking the Perfect Gluten-Free Cookies for easier gluten-free cookie-free tips.
Are you ready to see how easy these eggnog crinkle cookies are to make?
Step-By-Step Photos and Directions:
Step 1: Add all of the dry ingredients to a large
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Step 2: Partially melt/soften your butter in the microwave for 15-20 seconds. Add your wet ingredients to a smaller
Step 3: Pour the wet ingredients into the dry ingredients and mix into cookie dough.
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.
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.
Step 6: Use a mug to smooth the cookie dough balls flatter.
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.
You may also love these Gluten Free Lemon Crinkle Cookies.
Frequently Asked Questions:
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.
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.
These cookies will keep fresh for up to 4 days in an air-tight container or up to 4 months in the freezer.
These cookies freeze well. Place cooled cookies in a zip-style freezer bag.
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:
You can check out all of my gluten-free eggnog recipes. Most have dairy-free options.
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!
Quick and Easy Gluten Free Eggnog Cookies
Equipment
- Whisk
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ¾ cup almond flour * see note
- ½ cup cane 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
- ⅓ cup powdered sugar for rolling the cookie dough balls in
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Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add 1 1/2 cups gluten free flour blend, 3/4 cup almond flour, 1/2 cup cane sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and a dash salt. Use a wire whisk to blend. (Do not add the powdered sugar)
- In a medium bowl, add 2 large eggs, 1/2 cup unsalted butter, and 1/4 cup eggnog, 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 cookie sheet.
- Roll each cookie dough ball in 1/3 cup powdered sugar and put it 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. My preferred brand is Anthonys because they test to ensure it is gluten-free.
- These cookies will keep fresh for up to 4 days in an airtight container or for up to 4 months in the freezer.
- To make this recipe dairy-free, substitute the butter for vegan butter and use dairy-free eggnog.
- To make them 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, 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.
made these according to the recipe and froze ahead of time and they were too mushy to serve, had to be tossed out.
Hi Susan, That is too bad. Can I ask what flour blend you used? I put notes through the post and recipe card that every gluten free flour blend has a different starch-to-grain ratio. This will greatly affect the moisture levels in what you are making. What did the cookie dough consistency look like? 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 dough. My rule of thumb is if your cookie dough is too runny, add more flour, and if it is too thick, add more liquids. I am sure this is more your issue than freezing. I still have a bag of these cookies in my freezer and they definitely do not thaw mushy.
They were OK. Not a bad cookie but not one I’d make again. They don’t really taste of eggnog.
Hi Jane, I am sorry the eggnog flavor didn’t shine through as much for you. Can I ask if you used dairy or non-dairy eggnog? You can always add 1/4 teaspoon of nutmeg, allspice, and cloves to spice up the recipe more.
I had a difficult time with this cookie. I partially melted the butter, but still couldn’t get it to mix in with the other wet ingredients. I tried using a mixer with no good results. So, I melted the butter and then the dough was too soft and sticky. I added more flour, but that didn’t do much either. Finally I put the dough in the refrigerator to try to make it easier to work with.
Hi Marian, I am happy to troubleshoot, but I need to know what gluten free flour blend you used. EVERY gluten free flour blend has a different starch to grain ratio, and this greatly affects the moisture of the dough. Did you compare my step-by-step photos to make sure your wet ingredients and dough looked the same as mine? A good rule of thumb in gluten free baking is…If you notice your dough seems dry, you needed to add more butter. If your dough is sticky, add more liquid.
How do you know when they are baked through? Trying this recipe and after baking 9 mins, mine seem really sticky on the bottoms.
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.
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/
I haven’t tested those proportions, so I am unable to say if it would work.
Hello there, looking for some clarification. How much cinnamon is added? It is not listed in the recipe. Thank you!
Hi Jessica, 1 teaspoon. I will clarify. Thank you!
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.
Hi Gina, yes, the butter is melted and whisked into the wet ingredients. I will clarify that more. Thank you and happy holidays!