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+ servings
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

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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.