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Home Recipes Cookies and Bars

Crinkled Gluten Free Eggnog Cookies

Published: Dec 14, 2018 · Modified: Apr 14, 2023 by Sandi Gaertner · 12 Comments · This post may contain affiliate links

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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!

an eggnog crinkle cookie on a white plate
Jump to:
  • What makes these cookies special:
  • What you need to make them:
  • Recipe step by step directions:
  • Expert Tips and Recipe FAQ:
  • More Eggnog Recipes:
  • 📖 Recipe
  • 💬 Comments

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!

a stack of four eggnog cookies

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:

eggnog crinkle cookie ingredients
  • 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:

the eggnog cookies dry ingredients in a bowl with a whisk

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

eggnog cookies wet ingredients in a bowl

Step 2: Add your wet ingredients to a smaller 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 well.

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 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.

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 you are reducing the sugar, omit this step.

using a mug to smoosh the cookie dough balls flatter.

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

smooshed cookie dough balls on a baking sheet

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:

Can you make these 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 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.

If you prefer homemade eggnog, check out this yummy homemade eggnog recipe by my cooking hero Alton Brown.

How long will these cookies keep?

These cookies will keep 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 really well. Place cooled cookies in a freezer bag.

a maroon gift box filled with eggnog cookies

These homemade eggnog cookies make great holiday gifts too!

More Eggnog Recipes:

  • Easy Gluten Free Eggnog Cupcakes with Eggnog Frosting
  • Gluten Free Eggnog Scones with Chocolate Chips
  • 6 Gluten Free Eggnog Desserts To Make Your Holiday Special
  • Holiday Gluten Free Eggnog Bread Pudding
  • The Best Gluten Free Chocolate Crinkle Cookies

📖 Recipe

gluten free eggnog cookies

Sandi Gaertner
Melt in your mouth delicious gluten free eggnog cookies. These cookies are crinkle cookies.
5 from 3 votes
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Prep Time 15 minutes mins
Cook Time 8 minutes mins
Total Time 23 minutes mins
Course Gluten Free Cookies and Bar Recipes
Cuisine American
Servings 24 cookies
Calories 109 kcal

Equipment

  • Mixing bowls
  • Cookie scoop
  • Cookie sheet

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

  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 up to 4 days in an air-tight container, or up to 4 months in the freezer.
  6. 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

Serving: 1gCalories: 109kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 25mgSodium: 41mgPotassium: 43mgFiber: 1gSugar: 6gVitamin A: 143IUVitamin C: 1mgCalcium: 33mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

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I can't wait to hear how you liked these! Drop me a comment after you make them.

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    Recipe Rating




  1. Kristen

    December 12, 2022 at 10:34 am

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

    Reply
    • Sandi Gaertner

      December 12, 2022 at 11:24 am

      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.

      Reply
  2. Patti Pankiewicz

    December 10, 2022 at 1:45 pm

    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/

    Reply
    • Sandi Gaertner

      December 10, 2022 at 4:14 pm

      I haven't tested those proportions, so I am unable to say if it would work.

      Reply
  3. Jessica Gates

    December 06, 2020 at 10:16 am

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

    Reply
    • Sandi Gaertner

      December 06, 2020 at 12:58 pm

      Hi Jessica, 1 teaspoon. I will clarify. Thank you!

      Reply
  4. Gina Humphreys

    December 22, 2019 at 2:33 pm

    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.

    Reply
    • Sandi Gaertner

      December 22, 2019 at 8:45 pm

      Hi Gina, yes, the butter is melted and whisked into the wet ingredients. I will clarify that more. Thank you and happy holidays!

      Reply
  5. Betsy Cohen

    December 14, 2018 at 7:08 pm

    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

    Reply
    • Sandi Gaertner

      December 15, 2018 at 10:20 pm

      Thank you so much Betsy 🙂

      Reply
  6. Nichole

    December 14, 2018 at 11:05 am

    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!

    Reply
    • Sandi Gaertner

      December 14, 2018 at 12:41 pm

      Thank you so much Nichole 🙂

      Reply

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