20 Gluten-Free Christmas Cookie Recipe Ideas

The holiday season is a time for joy, celebration, and of course, delicious treats. For those with gluten sensitivities, navigating the world of Christmas cookies can be a challenge. But fear not! We have compiled a list of 20 delectable gluten-free Christmas cookie recipes that are sure to please everyone, whether they are gluten-free or not. From classic gingerbread to creative new flavor combinations, there is a cookie on this list for every taste and skill level.

A Note on Gluten-Free Baking

Gluten-free baking can be a bit different from traditional baking. Here are a few tips to help you achieve the best results:

• Use a 1:1 Gluten-Free Flour Blend: These blends are designed to be a direct substitute for all-purpose flour and usually contain xanthan gum, which helps with binding and texture.
• Rest Your Dough: Gluten-free flours absorb moisture more slowly than wheat flour. Allowing your dough to rest for at least 30 minutes before baking can improve the texture of your cookies.
• Don’t Be Afraid of Almond Flour: Almond flour can add a wonderful chewy texture and rich flavor to your cookies.
• Line Your Baking Sheets: To prevent your cookies from sticking, always line your baking sheets with parchment paper or a silicone baking mat.
• Chill Your Dough: Chilling the dough before baking is crucial for many gluten-free cookie recipes. It helps prevent the cookies from spreading too much.

Now, let’s get to the recipes!

1. Gluten-Free Drop-Style Sugar Cookies

These buttery, drop-style sugar cookies are a simple and delicious addition to any holiday cookie platter. Recipe courtesy of Meaningful Eats.

Ingredients:

• 2 cups gluten-free 1:1 baking flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons buttermilk (or unsweetened almond milk)
• 1/2 cup Christmas sprinkles, plus more for topping

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
2. In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute.
3. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
4. Add the dry ingredients to the wet ingredients and mix on low until combined. Mix in the buttermilk and sprinkles. The dough will be thick and sticky.
5. Cover the bowl and chill the dough for at least 2 hours, or up to 3 days.
6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart. Top with additional sprinkles.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

2. Gluten-Free Gingerbread Cookies

A classic Christmas cookie, these gluten-free gingerbread cookies are soft, chewy, and perfectly spiced. This recipe comes from Meaningful Eats.

Ingredients:

• 3 cups gluten-free 1:1 baking flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup shortening (or butter-flavored shortening)
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup molasses
• 1 tablespoon white vinegar

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening and sugar on medium speed for 2 minutes.
3. Add the egg, molasses, and vinegar to the mixture. Scrape down the sides of the bowl with a rubber spatula.
4. With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until well combined.
5. Divide the dough in half. Place one half between two large sheets of parchment paper and roll to 1/4-inch thickness. Repeat with the second half of the dough.
6. Stack the rolled-out dough (with parchment paper) on a baking sheet and refrigerate for at least 4 hours, or overnight.
7. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
8. Working with one sheet of dough at a time, peel off the top layer of parchment paper and cut out desired shapes. Use a thin metal spatula to move the cookies to the prepared baking sheet.
9. Bake for 9-10 minutes, or until set. Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
10. Decorate with your favorite icing.

3. Gluten-Free Peanut Butter Blossoms

These classic peanut butter cookies with a chocolate kiss in the center are a holiday favorite. This recipe is from Heartbeet Kitchen.

Ingredients:

• 1 3/4 cups (210g) Bob’s Red Mill Gluten-Free All-Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 6 tablespoons unsalted butter, softened
• 2/3 cup (160g) natural peanut butter, stirred well
• 1/2 cup (100g) organic cane sugar
• 1/2 cup (100g) lightly packed organic brown sugar
• 1 large egg
• 1 1/4 teaspoons vanilla extract
• 2 tablespoons milk (any kind)
• 24 dark chocolate kisses or discs
• Extra decorating sugar for rolling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Sift together the flour, baking soda, and salt. Set aside.
3. Using an electric mixer, cream together the butter, peanut butter, cane sugar, and brown sugar for 2 minutes, until light and fluffy.
4. Add the egg, vanilla, and milk, and beat until well blended.
5. Gradually add the flour mixture, mixing well for one minute. Let the dough rest, covered, for 20 minutes on the counter.
6. Roll the dough into 1-inch balls and roll in decorating sugar.
7. Place the dough balls 2 inches apart on a cookie sheet, pressing down with your thumb just a tiny bit.
8. Bake for 8 minutes, until light brown and puffed.
9. Remove the sheet from the oven and lightly press a chocolate candy into the center of each cookie, allowing the cookie to crack slightly.
10. Return the cookies to the oven for another 2 minutes. Do not overbake.
11. Remove from the oven and let the cookies cool completely on a wire rack.

4. Gluten-Free Snowball Cookies

These melt-in-your-mouth cookies are a Christmas classic, also known as Mexican Wedding Cookies or Russian Tea Cakes. This recipe is from Meaningful Eats.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups gluten-free 1:1 baking flour
• 3/4 cup finely chopped pecans
• 1/4 teaspoon salt
• Extra powdered sugar for rolling

Instructions:

1. In a large bowl, cream together the butter and 1/2 cup of powdered sugar until light and fluffy.
2. Beat in the vanilla extract.
3. In a separate bowl, whisk together the flour, chopped pecans, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
5. Cover the dough and chill for at least 1 hour.
6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the bottoms are lightly golden.
9. Let the cookies cool for a few minutes on the baking sheet before rolling them in powdered sugar while they are still warm.
10. Place the coated cookies on a wire rack to cool completely. Once cooled, you can roll them in powdered sugar again for a thicker coating.

5. Gluten-Free Chocolate Mint Cookies

A classic Christmas flavor combination, these rich and fudgy chocolate mint cookies are a crowd-pleaser. Recipe adapted from Meaningful Eats.

Ingredients:

• 1 cup gluten-free 1:1 baking flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup chocolate chips
• 1/2 cup crushed candy canes or peppermint candies

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg, vanilla extract, and peppermint extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
5. Stir in the chocolate chips.
6. Cover the dough and chill for at least 30 minutes.
7. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
9. Bake for 10-12 minutes.
10. Immediately after removing the cookies from the oven, sprinkle the crushed candy canes on top, pressing them gently into the warm cookies.
11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

6. Gluten-Free Almond Cookies

These simple and elegant almond cookies are perfect for any holiday occasion. Recipe adapted from Meaningful Eats.

Ingredients:

 

• 2 1/2 cups almond flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 2 large egg whites
• 1/2 teaspoon almond extract
• Sliced almonds for topping (optional)

Instructions:

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, powdered sugar, and salt.
3. In a separate bowl, whisk the egg whites and almond extract until frothy.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
6. Gently press a sliced almond onto the top of each cookie, if desired.
7. Bake for 15-20 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

7. Gluten-Free Molasses Cookies

These soft and chewy molasses cookies are a holiday classic, full of warm spices. This recipe is adapted from Meaningful Eats.

Ingredients:

• 2 1/4 cups gluten-free 1:1 baking flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1 large egg
• 1/4 cup molasses
• Granulated sugar for rolling

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy.
3. Beat in the egg and molasses.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
5. Cover the dough and chill for at least 1 hour.
6. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. Roll the chilled dough into 1-inch balls and then roll them in granulated sugar to coat.
8. Place the dough balls on the prepared baking sheet, about 2 inches apart.
9. Bake for 8-10 minutes, or until the edges are set and the centers are still soft.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

8. Gluten-Free Lace Cookies

These delicate and crispy lace cookies are made with almond flour and have a beautiful, caramelized flavor. This recipe is from Sally’s Baking Addiction.

Ingredients:

 

• 1/2 cup (8 Tbsp) unsalted butter
• 2/3 cup packed light or dark brown sugar
• 3/4 cup almond flour
• 1/4 teaspoon salt
• 1 Tablespoon light or dark corn syrup or milk
• 1 teaspoon pure vanilla extract
• Optional: 1/2 cup Nutella or melted chocolate for sandwiching

Instructions:

1. Melt butter in a medium saucepan on low heat. Once melted, add the brown sugar, almond flour, salt, and milk/corn syrup. Cook and whisk until sugar has dissolved and ingredients are completely combined, around 3-4 minutes.
2. Remove from heat and whisk in vanilla extract. The mixture will be grainy and shiny. Allow the cookie dough to sit and thicken for about 5-10 minutes as the oven preheats.
3. Preheat the oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
4. Drop scant teaspoonfuls of the mixture 3 inches apart onto the prepared baking sheets.
5. Bake for 6-8 minutes until golden brown around the edges. The edges and centers will sizzle and bubble as the cookies bake.
6. Allow the cookies to cool for 5 full minutes on the baking sheets before transferring them to a rack to cool completely. The cookies will dry and crisp up as they cool.
7. Once cool, enjoy the cookies as they are or sandwich them with Nutella or melted chocolate.

9. Flourless Chocolate Cookies

These rich and fudgy flourless chocolate cookies are naturally gluten-free and have a brownie-like texture. This recipe is from RecipeGirl.

 

Ingredients:

 

• 3 cups powdered sugar
• 2/3 cup Dutch-process cocoa powder
• 1/4 teaspoon salt
• 2 to 4 large egg whites, at room temperature
• 1 tablespoon vanilla extract
• 1 1/2 cups bittersweet chocolate chips

 

Instructions:

 

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and lightly grease with nonstick spray.
2. In a large bowl, whisk together the powdered sugar, cocoa powder, and salt.
3. Whisk in 2 egg whites and the vanilla extract until the batter is moistened. The batter should be thick and fudgy, like brownie batter. If it seems too thick, add another egg white, and a fourth if it is still too thick.
4. Gently stir in the chocolate chips.
5. Spoon the batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet.
6. Bake for about 14 minutes, until the tops are glossy and lightly cracked.
7. Slide the parchment paper with the cookies onto wire racks to cool completely before removing them from the parchment paper.

10. Gluten-Free Carmelitas

These decadent bars feature layers of oats, salted caramel sauce, chocolate, and pecans. This recipe is adapted from Amee’s Savory Dish.

 

Ingredients:

 

• 2 cups gluten-free quick oats
• 1 1/4 cups gluten-free 1:1 baking flour
• 1 1/2 cups light brown sugar
• 1 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, melted
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped pecans
• 1 cup caramel sauce

 

Instructions:

 

1. Preheat the oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
2. In a large bowl, combine the oats, flour, brown sugar, and baking soda.
3. Pour in the melted butter and mix until crumbly.
4. Press half of the oat mixture into the bottom of the prepared pan.
5. Bake for 10 minutes.
6. Remove the crust from the oven and sprinkle with chocolate chips and pecans.
7. Pour the caramel sauce evenly over the top.
8. Crumble the remaining oat mixture over the caramel.
9. Bake for 15-20 minutes, or until the top is golden brown.
10. Let the bars cool completely before cutting and serving.

11. Gluten-Free Biscotti

These crunchy and dunkable biscotti are perfect with a cup of coffee or tea. This recipe is adapted from Meaningful Eats.

 

Ingredients:

 

• 2 cups gluten-free 1:1 baking flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped almonds
• 1/2 cup chocolate chips

 

Instructions:

 

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the melted butter, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Stir in the almonds and chocolate chips.
5. On a floured surface, shape the dough into a log about 12 inches long and 3 inches wide.
6. Transfer the log to the prepared baking sheet and bake for 25-30 minutes, or until firm to the touch.
7. Let the log cool for 15 minutes before slicing it into 1/2-inch thick slices.
8. Place the slices cut-side down on the baking sheet and bake for another 10 minutes.
9. Flip the slices over and bake for another 10 minutes, or until golden and crisp.
10. Let the biscotti cool completely on a wire rack.

12. Gluten-Free Spritz Cookies

These buttery, festive cookies are made with a cookie press and are a Christmas classic. This recipe is adapted from Meaningful Eats.

 

Ingredients:

 

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cups gluten-free 1:1 baking flour
• Food coloring and sprinkles for decorating (optional)

 

Instructions:

 

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, cream together the butter, sugar, and salt until light and fluffy.
3. Beat in the egg and vanilla extract.
4. Gradually add the gluten-free flour, mixing on low speed until just combined. If you want to color your cookies, add a few drops of food coloring at this stage.
5. Fill your cookie press with the dough and press cookies onto an ungreased baking sheet.
6. Decorate with sprinkles, if desired.
7. Bake for 7-9 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

13. Gluten-Free Snickerdoodles

These soft and chewy snickerdoodles are a classic cookie with a cinnamon-sugar coating. This recipe is adapted from Mama Knows Gluten Free.

 

Ingredients:

 

• 2 1/2 cups gluten-free 1:1 baking flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• For the coating:
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

 

Instructions:

 

1. In a medium bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt. Set aside.
2. In a large bowl, cream together the butter and 1 1/2 cups of sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
5. Cover the dough and chill for at least 30 minutes.
6. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. In a small bowl, combine the 1/4 cup of sugar and cinnamon for the coating.
8. Roll the chilled dough into 1-inch balls and then roll them in the cinnamon-sugar mixture to coat.
9. Place the dough balls on the prepared baking sheet, about 2 inches apart.
10. Bake for 8-10 minutes, or until the edges are set and the centers are still soft.
11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

14. Gluten-Free Chocolate Chip Cookies

A timeless classic, these gluten-free chocolate chip cookies are soft, chewy, and loaded with chocolate chips. This recipe is adapted from Meaningful Eats.

 

Ingredients:

 

• 2 1/4 cups gluten-free 1:1 baking flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, melted
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips

 

Instructions:

 

1. In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, and salt. Set aside.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
3. Whisk in the eggs and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
5. Stir in the chocolate chips.
6. Cover the dough and chill for at least 2 hours, or overnight.
7. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
8. Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

15. Gluten-Free Monster Cookies

These monster cookies are packed with peanut butter, oats, chocolate chips, and M&Ms. This recipe is adapted from My Gluten-Free Kitchen.

 

Ingredients:

 

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking soda
• 4 1/2 cups gluten-free old-fashioned rolled oats
• 1 cup chocolate chips
• 1 cup M&M’s candies

 

Instructions:

 

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the baking soda and oats.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Stir in the chocolate chips and M&M’s.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

16. Gluten-Free M&M Cookies

Bright and colorful, these gluten-free M&M cookies are a festive treat for the holidays. This recipe is adapted from Meaningful Eats.

 

Ingredients:

 

• 2 1/4 cups gluten-free 1:1 baking flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups M&M’s candies, plus more for topping

 

Instructions:

 

1. In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, and salt. Set aside.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
5. Stir in 1 cup of the M&M’s.
6. Cover the dough and chill for at least 30 minutes.
7. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
8. Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart.
9. Press the remaining 1/2 cup of M&M’s onto the tops of the cookies.
10. Bake for 9-11 minutes, or until the edges are golden brown.
11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

17. Gluten-Free Oatmeal Chocolate Chip Cookies

A classic cookie, these gluten-free oatmeal chocolate chip cookies are chewy, crispy, and filled with chocolate chips. This recipe is from Eat With Clarity.

 

Ingredients:

 

• 1/2 cup unsalted butter, room temperature
• 1/2 cup white sugar
• 2/3 cup dark brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup gluten-free all-purpose baking flour
• 1 1/2 cups quick oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup chocolate chips

 

Instructions:

 

1. In a large mixing bowl, cream together the butter and both sugars for about 1 minute.
2. Beat in the vanilla and egg.
3. Fold in the dry ingredients, making sure to spoon and level the flour, don’t scoop from the bag. Fold in the chocolate chips.
4. Place the dough in the fridge to set for 30 minutes.
5. During the final 10 or so minutes, preheat the oven to 350 degrees Fahrenheit.
6. Use a medium cookie scoop to scoop the dough in about 2 tablespoon balls. Because of the nature of oats, the dough may seem kind of crumbly, so try to smoosh the dough ball in your hand to pack everything in.
7. Press a few extra chocolate chips on top.
8. Bake for 10-14 minutes or until the edges are golden brown. They will continue to harden as they cool, so avoid leaving them in for too long if you like them chewy.
9. When they come out of the oven, take a round cookie cutter and scoot around the edge of the cookie to create a perfect circle. Let cool completely, then sprinkle with salt flakes and enjoy!

18. Gluten-Free Oatmeal Scotchies

These chewy oatmeal cookies are loaded with butterscotch chips for a sweet and satisfying treat. This recipe is adapted from Meaningful Eats.

 

Ingredients:

 

• 1 1/2 cups gluten-free 1:1 baking flour
• 1/4 cup almond flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups gluten-free old-fashioned rolled oats
• 1 1/2 cups butterscotch chips

 

Instructions:

 

1. In a medium bowl, whisk together the gluten-free flour, almond flour, salt, and baking soda. Set aside.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
5. Stir in the oats and butterscotch chips.
6. Cover the dough and chill for at least 30 minutes.
7. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are golden brown.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

19. Gluten-Free Shortbread Cookies

These buttery and tender shortbread cookies are a simple, classic Christmas treat. This recipe is adapted from Meaningful Eats.

 

Ingredients:

 

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups gluten-free 1:1 baking flour
• 1/4 teaspoon salt

 

Instructions:

 

1. In a large bowl, cream together the butter and powdered sugar until light and fluffy.
2. Beat in the vanilla extract.
3. In a separate bowl, whisk together the gluten-free flour and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
5. Shape the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. On a floured surface, roll out the chilled dough to 1/4-inch thickness and cut out desired shapes.
8. Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

20. Gluten-Free Thumbprint Cookies

These buttery shortbread cookies with a jam-filled center are a beautiful and delicious addition to any holiday cookie platter. This recipe is adapted from Meaningful Eats.

 

Ingredients:

 

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 1/4 cups gluten-free 1:1 baking flour
• 1/4 teaspoon salt
• 1/2 cup your favorite jam

 

Instructions:

 

1. In a large bowl, cream together the butter and sugar until light and fluffy.
2. Beat in the egg yolk and vanilla extract.
3. In a separate bowl, whisk together the gluten-free flour and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
5. Cover the dough and chill for at least 30 minutes.
6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Roll the chilled dough into 1-inch balls. Make an indentation in the center of each ball with your thumb.
8. Fill each indentation with about 1/2 teaspoon of jam.
9. Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

We hope you enjoy these gluten-free Christmas cookie recipes! Happy baking!