The holidays are all about comfort, celebration, and sweet traditions—but if you or someone you love avoids gluten, traditional cookie trays can feel off-limits. Don’t worry—we’ve got you covered. This collection of 10 gluten-free Christmas cookie recipes proves you don’t have to sacrifice taste or festivity when skipping the wheat.
From melt-in-your-mouth snowballs to rich chocolate crinkles, these cookies are perfect for everyone at your holiday table—gluten-free or not. Whether you’re baking for a crowd, preparing homemade gifts, or simply indulging in seasonal cheer, each recipe is simple to follow, easy to love, and totally gluten-free.
Get ready to fill your kitchen with the sweet scent of cinnamon, chocolate, and joy—without a trace of flour in sight.
Gluten-Free Almond Snowball Cookies: Buttery, Nutty & Naturally Flour-Free
These Gluten-Free Almond Snowball Cookies are a holiday classic with a gluten-free twist. Made with almond flour and rolled in powdered sugar, they’re soft, delicate, and melt in your mouth with every bite. Perfect for cookie trays, edible gifts, or enjoying with a warm drink, they’re a festive favorite that everyone can enjoy—gluten-free or not.
Ingredients (Yields about 20–24 cookies)
- 1 cup (113g) unsalted butter, softened
- ¼ cup (30g) powdered sugar (plus more for rolling)
- 2 cups (192g) almond flour (finely ground)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Optional: ½ cup (50g) finely chopped pecans or walnuts
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and powdered sugar until smooth and fluffy (about 1–2 minutes).
- Add the vanilla extract and salt; mix until combined.
- Stir in the almond flour and chopped nuts (if using) until the dough holds together.
- Scoop and roll dough into 1-inch balls and place on the prepared baking sheet about 1 inch apart.
- Bake for 14 to 16 minutes, or until the bottoms are lightly golden (tops should remain pale).
- Cool on the baking sheet for 5 minutes, then roll warm cookies in powdered sugar.
- Let cool completely, then roll again in powdered sugar for a snowy finish.
Tips for Best Results
- Use finely ground almond flour (not almond meal) for the best texture.
- Chill the dough for 15–20 minutes if it feels too soft to shape.
- Double coat in powdered sugar for that signature snowy look.
- Store in an airtight container for up to a week—flavor improves with time.
Serving Ideas
These cookies are perfect for gluten-free cookie swaps, holiday treat boxes, or as an after-dinner treat with coffee or tea. Their light, buttery texture and snowy finish make them a beautiful addition to any Christmas spread.
Chewy Coconut Macaroons: Naturally Gluten-Free & Delightfully Simple
These Chewy Coconut Macaroons are a holiday staple—sweet, golden, and naturally gluten-free without needing any flour substitutes. Made with just a few pantry ingredients, they come together quickly and deliver a chewy texture with toasted coconut flavor in every bite. Add a dark chocolate dip for a festive and indulgent twist.
Ingredients (Yields about 20–24 cookies)
- 3 cups (225g) sweetened shredded coconut
- ¾ cup (240ml) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ teaspoon salt
- Optional: ½ cup (85g) semi-sweet or dark chocolate, melted (for dipping)
Instructions
- Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
- In a large bowl, mix shredded coconut, sweetened condensed milk, and vanilla until fully combined.
- In a separate bowl, beat the egg whites with salt until stiff peaks form.
- Gently fold the egg whites into the coconut mixture until evenly incorporated.
- Scoop heaping tablespoon-sized mounds onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 20 to 25 minutes, or until the tops are lightly golden and edges are crisp.
- Let cool on the pan for 5 minutes, then transfer to a wire rack.
- Optional: Dip the bottoms of cooled macaroons in melted chocolate and place on parchment to set.
Tips for Best Results
- Use fresh, moist shredded coconut for the chewiest texture.
- Be gentle when folding in the egg whites to maintain structure.
- For neat dipping, chill the macaroons briefly before dipping in chocolate.
- Store in an airtight container at room temperature for up to 5 days.
Serving Ideas
These macaroons are perfect for gluten-free cookie trays, edible gifts, or a sweet addition to Christmas brunch. Their coconut-forward flavor and crisp edges make them an irresistible seasonal bite.
Flourless Peanut Butter Cookies: 3 Ingredients, 100% Holiday Magic
These Flourless Peanut Butter Cookies are the ultimate in simplicity and flavor. Made with just three ingredients, they’re naturally gluten-free, soft, chewy, and packed with rich peanut butter taste. They’re perfect for last-minute holiday baking, gifting, or adding to a gluten-free cookie tray—no special flours or mixers required.
Ingredients (Yields about 20 cookies)
- 1 cup (250g) creamy peanut butter
- 1 cup (200g) granulated sugar
- 1 large egg
- Optional: pinch of sea salt, chocolate kiss for topping, or a dusting of cinnamon sugar
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix peanut butter, sugar, and egg until smooth and fully combined.
- Scoop tablespoon-sized portions and roll into balls. Place on prepared baking sheet.
- Flatten each cookie slightly with a fork in a crisscross pattern.
- Bake for 8 to 10 minutes, or until edges are set and tops look slightly cracked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Best Results
- Do not overbake—these cookies continue to set as they cool.
- For festive flair, press a chocolate kiss into the center immediately after baking.
- Add a pinch of cinnamon or vanilla extract to customize the flavor.
- Use natural peanut butter only if it’s well stirred and not too oily.
Serving Ideas
Serve these cookies with a mug of hot cocoa or milk for a nostalgic treat. They also make great additions to cookie boxes, especially when paired with chocolate-dipped varieties for texture contrast.
Chocolate Almond Meringue Cookies: Light, Chewy, and Naturally Flourless
These Chocolate Almond Meringue Cookies are rich, chewy, and irresistibly light—all without a single grain of flour. Made from whipped egg whites, cocoa powder, and finely ground almonds, they deliver a deep chocolate flavor with a crisp exterior and fudgy center. Naturally gluten-free and dairy-free, they’re perfect for elegant holiday trays or a guilt-free chocolate fix.
Ingredients (Yields about 20–24 cookies)
- 2 cups (225g) powdered sugar
- ¾ cup (65g) unsweetened cocoa powder
- ½ teaspoon salt
- 2 large egg whites
- 1 teaspoon vanilla extract
- ½ cup (50g) finely chopped or ground almonds
- Optional: ¼ teaspoon espresso powder for deeper chocolate flavor
Instructions
- Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
- In a medium bowl, sift together the powdered sugar, cocoa powder, and salt.
- Stir in the chopped almonds.
- Add egg whites and vanilla extract. Mix until a thick, glossy batter forms (like brownie batter).
- Drop tablespoon-sized spoonfuls of batter onto prepared baking sheets, spaced 2 inches apart.
- Bake for 12 to 14 minutes, or until cookies are shiny and cracked on top.
- Let cool completely on the baking sheet before removing (they’ll firm up as they cool).
Tips for Best Results
- Don’t overmix the batter—just stir until everything is combined.
- Use room-temperature egg whites for the best structure.
- Let cookies cool fully before lifting to avoid breakage.
- Store in an airtight container to maintain chewiness.
Serving Ideas
Serve with espresso or red wine for an adult twist, or add to your holiday cookie boxes for a naturally gluten-free, elegant option that stands out with chocolate richness and almond depth.
Gluten-Free Ginger Molasses Cookies: Spiced, Soft & Holiday-Perfect
Warm, cozy, and deeply spiced, these Gluten-Free Ginger Molasses Cookies bring all the nostalgic holiday flavor—without the gluten. Soft in the center with lightly crisped edges, they’re rich with molasses, cinnamon, and ginger. Made with a gluten-free flour blend, they’re just as chewy and delicious as the classic version (and no one will know the difference).
Ingredients (Yields about 18–22 cookies)
- 1¾ cups (210g) gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking soda
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) brown sugar
- ¼ cup (85g) molasses
- 1 large egg
- ¼ cup (50g) granulated sugar (for rolling)
Instructions
- In a medium bowl, whisk together gluten-free flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, beat butter and brown sugar until light and fluffy (about 2 minutes).
- Add molasses and egg; mix until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Cover and chill dough for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 1-inch balls and roll in granulated sugar.
- Place on baking sheet 2 inches apart and bake for 9 to 11 minutes.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Tips for Best Results
- Chilling the dough helps keep the cookies soft and thick.
- Use dark molasses for deeper flavor; avoid blackstrap unless you prefer extra bitterness.
- For extra spice, add a pinch of black pepper or nutmeg.
- Store in an airtight container to keep them chewy for days.
Serving Ideas
These cookies are perfect with a hot mug of cider or chai and make an ideal base for holiday ice cream sandwiches. Their crackly tops and spiced aroma make them a standout on any gluten-free cookie tray.
No-Bake Chocolate Oat Cookies (Gluten-Free): Quick, Fudgy & Festive
Perfect for busy holiday bakers, these No-Bake Chocolate Oat Cookies are rich, chewy, and made with pantry staples. Using certified gluten-free oats, cocoa powder, and peanut butter, these cookies come together in minutes—no oven required. They’re ideal for cookie swaps, last-minute gifts, or when your oven is full of other holiday bakes.
Ingredients (Yields about 20–24 cookies)
- 2 cups (160g) certified gluten-free rolled oats
- 1½ cups (300g) granulated sugar
- ½ cup (113g) unsalted butter
- ½ cup (120ml) milk (or dairy-free milk)
- ¼ cup (20g) unsweetened cocoa powder
- ½ cup (125g) creamy peanut butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Line a baking sheet with parchment paper.
- In a medium saucepan, combine butter, sugar, milk, cocoa powder, and salt.
- Bring to a boil over medium heat, stirring constantly. Once boiling, let it bubble for 1 full minute.
- Remove from heat and quickly stir in peanut butter and vanilla extract until smooth.
- Add gluten-free oats and mix until fully coated.
- Drop spoonfuls of the mixture onto the prepared baking sheet. Flatten slightly if desired.
- Let sit at room temperature until firm, about 30 minutes, or refrigerate for faster setting.
Tips for Best Results
- Make sure oats are certified gluten-free to avoid cross-contamination.
- Don’t skip the full boil—this helps the cookies set properly.
- Use natural peanut butter only if it’s well-stirred and not too oily.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer.
Serving Ideas
Serve these alongside other gluten-free cookies for texture variety. For a holiday twist, press a few red and green sprinkles or mini chocolate chips on top while warm.
Hazelnut Thumbprint Cookies (with Jam or Ganache): Buttery, Nutty & Naturally Gluten-Free
These Hazelnut Thumbprint Cookies are tender, nutty, and full of holiday charm. Made with hazelnut flour (or ground hazelnuts), they’re naturally gluten-free and beautifully versatile—fill them with fruity jam for a classic touch or rich chocolate ganache for something extra indulgent. They’re elegant enough for a Christmas dessert platter but simple enough for everyday baking.
Ingredients (Yields about 20 cookies)
- 1 cup (120g) hazelnut flour or finely ground hazelnuts
- ¾ cup (90g) almond flour
- ¼ cup (50g) granulated sugar
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2–3 tablespoons jam (raspberry, apricot, or cranberry) or chocolate ganache for filling
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix hazelnut flour, almond flour, sugar, and salt.
- Add softened butter and vanilla. Mix until a soft dough forms.
- Scoop tablespoon-sized portions and roll into balls. Place on the baking sheet, spaced 2 inches apart.
- Use your thumb or the back of a spoon to gently press an indentation into each cookie.
- Bake for 10–12 minutes, or until edges are just golden.
- If indentations puffed during baking, gently re-press them while warm.
- Cool slightly, then fill centers with jam or cooled ganache.
- Let jam set or chill briefly if using ganache. Dust with powdered sugar if desired.
Tips for Best Results
- Toast your hazelnuts before grinding for a richer flavor.
- Don’t overbake—these cookies should stay soft and tender.
- Use thicker jam that won’t spread too much when warm.
- For ganache, melt equal parts chocolate and cream, stir until smooth, and cool before using.
Serving Ideas
Serve these with tea or mulled wine for a refined holiday treat. They also make beautiful additions to holiday cookie boxes and dessert tables thanks to their jewel-toned centers and nutty base.
Pavlova Cookies (Mini Meringue Wreaths): Light, Crisp & Festively Elegant
These Pavlova Cookies, shaped like mini wreaths, are a delicate and stunning addition to your gluten-free holiday baking lineup. Made with whipped egg whites and sugar, they’re crisp on the outside, soft and marshmallowy inside, and topped with seasonal garnishes like pomegranate seeds or cranberries. Naturally gluten-free and show-stopping on any dessert table.
Ingredients (Yields about 12 mini wreaths)
- 4 large egg whites (room temperature)
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- Pinch of salt
- Optional toppings: whipped cream, pomegranate seeds, dried cranberries, mint leaves, crushed peppermint
Instructions
- Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
- In a clean, dry bowl, beat egg whites with salt and cream of tartar on medium speed until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form (about 5–6 minutes total).
- Beat in vanilla extract.
- Spoon or pipe meringue onto the parchment in ring/wreath shapes (about 3-inch circles with a hole in the center).
- Bake for 1 hour, then turn off oven and let cookies cool completely inside (this helps prevent cracking).
- Once cooled, top with whipped cream and festive garnishes just before serving.
Tips for Best Results
- Make sure your bowl and beaters are completely grease-free—egg whites won’t whip otherwise.
- Don’t skip the slow oven cooling—it helps set texture without collapsing.
- Pipe meringue using a star tip for a decorative wreath effect.
- Add toppings right before serving to prevent sogginess.
Serving Ideas
Arrange on a cake stand for a visually striking gluten-free dessert. These cookies are ideal for elegant gatherings and can be personalized with different toppings for color and flavor.
Gluten-Free Chocolate Crinkle Cookies: Fudgy, Festive & Flour-Free
These Gluten-Free Chocolate Crinkle Cookies deliver everything you want in a holiday classic—crackled powdered sugar tops, a rich brownie-like center, and bold chocolate flavor—all without the gluten. With a soft, chewy texture and snowy appearance, they’re a must-have for cookie trays, gift boxes, or cozy nights by the fire.
Ingredients (Yields about 20–24 cookies)
- 1 cup (175g) semi-sweet chocolate chips, melted and slightly cooled
- ½ cup (100g) granulated sugar
- ¼ cup (55g) brown sugar
- ¼ cup (60ml) vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (90g) gluten-free all-purpose flour (with xanthan gum)
- ¼ cup (20g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (60g) powdered sugar (for rolling)
Instructions
- In a large bowl, whisk together the sugars, oil, and eggs until smooth and creamy.
- Stir in melted chocolate and vanilla until fully combined.
- In a separate bowl, whisk gluten-free flour, cocoa powder, baking powder, and salt.
- Add dry ingredients to wet mixture and stir until a soft dough forms.
- Cover and chill dough for at least 2 hours (or overnight).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 1-inch balls and roll generously in powdered sugar.
- Place on baking sheet 2 inches apart and bake for 10–12 minutes.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips for Best Results
- Chilling is key—cold dough helps create that dramatic crinkle effect.
- Roll generously in powdered sugar; it creates the iconic snowy look.
- Don’t overbake—cookies should be soft and fudgy in the center.
- For extra richness, use dark chocolate chips or add a pinch of espresso powder.
Serving Ideas
Pair with hot cocoa or coffee for a cozy holiday moment. These cookies also freeze beautifully and look stunning in cookie boxes thanks to their dark centers and snowy tops.
Gluten-Free Cinnamon Sugar Snickerdoodles: Soft, Chewy & Comforting
A timeless favorite made gluten-free, these Cinnamon Sugar Snickerdoodles are soft in the center, crisp at the edges, and coated in a warm, spiced sugar crust. Using a reliable gluten-free flour blend, they bake up just like the classic version—no gritty texture, no special tools, just sweet, cinnamon-spiced perfection for your holiday cookie tray.
Ingredients (Yields about 20–24 cookies)
- 1½ cups (180g) gluten-free all-purpose flour (with xanthan gum)
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling:
- 3 tablespoons granulated sugar
- 1½ teaspoons ground cinnamon
Instructions
- In a medium bowl, whisk together gluten-free flour, baking soda, cream of tartar, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add the egg and vanilla extract; beat until combined.
- Gradually add the dry ingredients to the wet and mix until dough forms.
- Chill dough in the fridge for 30–60 minutes for easier rolling.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, mix cinnamon and sugar for rolling.
- Scoop dough into 1-inch balls and roll in cinnamon sugar.
- Place on baking sheet, 2 inches apart.
- Bake for 10–12 minutes or until the edges are set and the centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips for Best Results
- Cream of tartar gives snickerdoodles their classic tang—don’t skip it!
- Chill the dough for thicker, puffier cookies.
- Roll generously in cinnamon sugar for maximum flavor and texture.
- Store in an airtight container for up to 5 days to keep soft.
Serving Ideas
Serve these with a glass of milk, spiced tea, or eggnog. They’re perfect for edible gifting, cookie exchanges, or cozying up during a Christmas movie marathon.
Who says you need flour to feel the magic of Christmas baking? These 10 gluten-free Christmas cookies prove that you can enjoy all the joy, flavor, and tradition of the season—without any of the gluten. From chewy coconut macaroons to rich chocolate crinkles and delicate hazelnut thumbprints, there’s something here for every taste and every tray.
Whether you’re baking for gluten-sensitive loved ones, looking for naturally flourless options, or just want something simple and delicious, these recipes are as festive as they are foolproof. They’re easy enough for beginners, beautiful enough for gifting, and tasty enough that no one will guess they’re gluten-free.
So go ahead—whisk, roll, dip, and decorate your way into a sweet and stress-free holiday. These cookies aren’t just safe to eat… they’re worth celebrating.