Gluten-Free Christmas Cookies
These gluten-free Christmas cookies are soft, perfectly spiced, and topped with a sweet vanilla icing. A nostalgic holiday classic made allergy-friendly for everyone at the table!
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup coconut oil melted
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- Optional: festive sprinkles or natural food dye
Icing:
- 1 cup powdered sugar
- 2–3 tbsp almond milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, cinnamon, nutmeg, ginger, salt, and baking soda.
- In a separate bowl, mix melted coconut oil, maple syrup, and vanilla extract until well combined.
- Add the wet ingredients to the dry and stir until a dough forms.
- Chill dough for 10–15 minutes if it's too soft to roll.
- Roll out dough on a floured surface to about 1/4-inch thick. Use cookie cutters to cut into festive shapes.
- Transfer cookies to prepared baking sheet and bake for 8–10 minutes, or until edges are golden.
- Let cool completely on a wire rack before icing.
- For the icing, mix powdered sugar, vanilla, and almond milk until smooth. Pipe or spoon over cooled cookies.
- Decorate with sprinkles if desired. Let icing set before storing.
Notes
- You can substitute coconut oil with vegan butter.
- Cookies can be stored in an airtight container for up to 5 days.
- For extra crisp cookies, bake 1–2 minutes longer.