11 Almond Flour Christmas Cookies Gluten Free Recipes

Classic Almond Flour Sugar Cookies

Classic Almond Flour Sugar Cookies are a delightful twist on the traditional sugar cookie, perfect for the holiday season. These cookies are not only gluten-free but also rich in flavor thanks to the nutty taste of almond flour. With a soft and chewy texture, they make an excellent treat for Christmas gatherings, family cookie decorating activities, or simply enjoying with a warm beverage.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the almond flour, baking soda, and salt. Stir them together until evenly mixed and set aside.
3. Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer, beat the unsalted butter and granulated sugar together at medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients: Add the egg, vanilla extract, and almond extract to the butter and sugar mixture. Continue to beat until well combined, making sure everything is integrated smoothly.
5. Combine All Ingredients: Gradually add the dry ingredient mixture to the wet ingredients while mixing at low speed. Mix just until the dough comes together; it should be soft and slightly sticky.
6. Shape the Cookies: Using your hands or a cookie scoop, form the dough into small balls (about 1 inch in diameter). Place the dough balls on the prepared baking sheet, leaving enough space between each cookie for spreading. If desired, sprinkle with colored sugar or sprinkles on top.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, but they will firm up as they cool.
8. Cool and Enjoy: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious almond flour sugar cookies with family and friends!

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Almond Flour Gingerbread Cookies

Almond Flour Gingerbread Cookies are a festive alternative to traditional gingerbread, making them a gluten-free option for the holiday season. With their warm spices and soft, slightly chewy texture, these cookies are perfect for holiday decorating or enjoying with a cup of hot cocoa. The natural sweetness of almond flour pairs beautifully with the aromatic spices, creating a delightful treat that evokes the spirit of Christmas.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and packed brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
4. Add Wet Ingredients: Add the egg, molasses, and vanilla extract to the butter and sugar mixture. Mix on low speed until the ingredients are thoroughly combined.
5. Combine All Ingredients: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Continue mixing until a soft dough forms.
6. Shape the Cookies: Take small portions of dough (about 1 tablespoon each) and roll them into balls. Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading.
7. Flatten the Dough: Gently press down on each dough ball with the back of a fork or your fingers to flatten them slightly. This helps create the classic gingerbread cookie shape.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly cracked. Be careful not to overbake; the cookies should remain soft.
9. Cool and Decorate: After baking, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Transfer them to a wire rack to cool completely. Once cooled, feel free to decorate with icing or sprinkles for an extra festive touch.
10. Enjoy: Serve these delightful Almond Flour Gingerbread Cookies at your holiday gatherings or as a sweet treat for yourself!

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Soft and Chewy Almond Flour Chocolate Chip Cookies

Soft and Chewy Almond Flour Chocolate Chip Cookies are a delicious gluten-free treat that combines the rich taste of chocolate with the nutty flavor of almond flour. These cookies are incredibly easy to make and yield a soft and chewy texture that will delight cookie lovers of all ages. Perfect for holiday gatherings or an everyday indulgence, these cookies are sure to please everyone!

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper for easy removal of the cookies.
2. Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, baking soda, and salt. This helps to evenly distribute the leavening agent and salt throughout the flour.
3. Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter, packed brown sugar, and granulated sugar together using a hand mixer or stand mixer at medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add the Egg and Vanilla: Add the large egg and vanilla extract to the butter and sugar mixture. Mix on low speed until everything is well combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
7. Shape the Cookies: Using a tablespoon or a cookie scoop, portion out the dough and roll it into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Flatten the Dough: Lightly press down on each dough ball to flatten them slightly. This will help them spread out during baking.
9. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the centers look slightly soft. The cookies will continue to firm up after being taken out of the oven.
10. Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your soft and chewy almond flour chocolate chip cookies with a glass of milk or your favorite beverage!

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Almond Flour Snickerdoodles

Almond Flour Snickerdoodles are a delightful gluten-free variation of the classic cinnamon-sugar cookies. These soft and chewy cookies are flavored with warm cinnamon and have a slightly nutty taste from the almond flour. These treats are perfect for holiday gatherings or any occasion when you’re craving something sweet!

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper, which will help with easy removal after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking soda, cream of tartar, and salt. This guarantees that the leavening agents and salt are evenly distributed in the flour.
3. Cream Butter and Sugar: In a large bowl, use a hand mixer or a stand mixer to beat the softened unsalted butter and granulated sugar together at medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Egg and Vanilla: To the creamed butter mixture, add the egg and vanilla extract. Mix on low speed until everything is well combined, scraping down the sides of the bowl as needed.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until just combined, being careful not to overmix.
6. Prepare Cinnamon Sugar: In a small bowl, combine the 2 tablespoons of granulated sugar and 2 tablespoons of cinnamon. This will be used to coat the cookies.
7. Shape the Cookies: Use a tablespoon or cookie scoop to portion out the dough and roll it into balls. Each ball should be about 1 inch in diameter.
8. Coat in Cinnamon Sugar: Roll each dough ball in the cinnamon sugar mixture until fully coated. This will add a sweet and spicy flavor on the outside of the cookies.
9. Place on Baking Sheets: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
10. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.
11. Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Almond Flour Snickerdoodles!

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Peppermint Almond Flour Cookies

Peppermint Almond Flour Cookies are a festive and delightful treat perfect for the holiday season. These gluten-free cookies are infused with invigorating peppermint flavor and have a soft, slightly chewy texture thanks to the almond flour. They are a cheerful addition to any holiday cookie platter and are sure to delight friends and family alike!

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, and salt. This helps to verify that the leavening agent and the salt are evenly incorporated throughout the flour.
3. Cream Butter and Sugar: In a large bowl, use a hand mixer or a stand mixer to beat the softened unsalted butter and coconut sugar (or brown sugar) together at medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Egg and Extracts: Next, add the egg, vanilla extract, and peppermint extract to the creamed butter and sugar mixture. Mix on low speed until everything is well combined, making sure to scrape down the sides of the bowl as needed.
5. Blend Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Mix on low until just combined, being careful not to overmix.
6. Fold in Optional Ingredients: If you’re using mini chocolate chips, gently fold them into the dough. This adds a delicious chocolatey flavor that complements the peppermint nicely.
7. Shape the Cookies: Use a tablespoon or cookie scoop to portion out the dough and roll it into balls, about 1 inch in diameter.
8. Add Candy Cane Topping: Place the cookie dough balls on the prepared baking sheets. Sprinkle the tops with crushed candy canes, pressing them gently into the dough.
9. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden.
10. Cool and Enjoy: Once baked, allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy your festive Peppermint Almond Flour Cookies with a warm beverage or share them with loved ones!

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Almond Flour Mocha Cookies

Almond Flour Mocha Cookies are a rich and indulgent treat that combines the robust flavors of coffee and chocolate, making them an excellent choice for coffee lovers during the festive season. These gluten-free cookies feature a soft and chewy texture courtesy of almond flour, while the hints of espresso and cocoa provide a deliciously comforting taste, perfect for holiday gatherings or cozy afternoons.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to keep the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the almond flour, cocoa powder, baking powder, and salt. Whisk together thoroughly to guarantee the dry ingredients are evenly mixed.
3. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter and coconut sugar (or brown sugar) together at medium speed. Mix for about 2-3 minutes until the mixture becomes light and fluffy.
4. Add Egg, Vanilla, and Espresso: Incorporate the egg, vanilla extract, and espresso powder into the butter and sugar mixture. Mix on low speed until everything is well blended, taking care to scrape down the sides of the bowl as necessary.
5. Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients. Mix on low speed just until the dough comes together; avoid overmixing to maintain a tender cookie.
6. Fold in Chocolate Chips: If you’re using chocolate chips, gently fold them into the dough using a spatula or wooden spoon, allowing the chocolate to be evenly distributed throughout the mixture.
7. Shape and Place the Cookies: Using a tablespoon or cookie scoop, portion the dough and roll it into balls, roughly 1 inch in diameter. Place them on the prepared baking sheets, leaving enough space between cookies for them to spread while baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, until the edges are set but the centers are still slightly soft. The cookies will firm up as they cool.
9. Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Almond Flour Mocha Cookies with a warm cup of coffee or tea!

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Almond Flour Snowball Cookies

Almond Flour Snowball Cookies are delightful, buttery confections that are traditionally rolled in powdered sugar, resembling little snowballs. These gluten-free treats are not only soft and melt-in-your-mouth tender but also adorned with a hint of vanilla and chopped nuts, making them a perfect addition to your holiday cookie platter. Their simple preparation and elegant appearance make them a beloved classic during the festive season.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
2. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to combine the softened unsalted butter and coconut sugar (or granulated sugar) at medium speed. Beat for about 2-3 minutes until the mixture is light and fluffy.
3. Add Vanilla and Salt: Mix in the vanilla extract and salt to the butter and sugar mixture. Confirm that these ingredients are thoroughly incorporated.
4. Add Almond Flour: Gradually add the almond flour to the wet mixture. Mix on low speed until just combined, taking care not to overwork the dough.
5. Incorporate Nuts: Gently fold in the chopped nuts with a spatula or wooden spoon until evenly distributed throughout the dough.
6. Shape the Cookies: Using a tablespoon or cookie scoop, portion the dough and roll it into balls about 1 inch in diameter. Place them on the prepared baking sheet, leaving some space between each cookie.
7. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly soft, but they will firm up as they cool.
8. Cool and Coat in Powdered Sugar: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. After cooling, roll each cookie in powdered sugar until they are fully coated.
9. Serve and Enjoy: Once coated, your Almond Flour Snowball Cookies are ready to be enjoyed! Store leftover cookies in an airtight container at room temperature for up to a week.

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Almond Flour Raspberry Thumbprint Cookies

Almond Flour Raspberry Thumbprint Cookies are a delightful treat that combines the nutty flavor of almond flour with the sweet and tangy burst of raspberry jam. These gluten-free cookies feature a tender, buttery base with a charming thumbprint indentation, perfect for holding a dollop of your favorite raspberry jam. They’re not only visually appealing but also a delicious addition to your holiday cookie tray or a sweet snack any time of year.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee the cookies do not stick.
2. Cream Butter and Sugar: In a medium mixing bowl, use a hand mixer or a whisk to cream together the softened unsalted butter and coconut sugar (or granulated sugar) for about 2-3 minutes until the mixture is smooth and fluffy.
3. Add Egg Yolk and Vanilla: Blend in the egg yolk and vanilla extract, mixing until fully incorporated into the butter-sugar mixture.
4. Mix in Dry Ingredients: Gradually add the almond flour and salt to the wet ingredients. Stir with a spatula or wooden spoon until a soft dough forms, making sure not to overmix.
5. Shape the Cookies: Scoop tablespoon-sized balls of dough and roll them into smooth balls between your palms. Place them on the prepared baking sheet about 2 inches apart.
6. Create Thumbprints: Using your thumb or the back of a teaspoon, gently press down the center of each dough ball to create a small indentation for the jam.
7. Fill with Jam: Spoon about 1/2 teaspoon of raspberry jam into each thumbprint indentation, making certain that the jam is nestled securely in the center.
8. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers should remain soft.
9. Cool and Serve: Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Almond Flour Raspberry Thumbprint Cookies with a cup of tea or coffee!

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Spiced Almond Flour Biscotti

Spiced Almond Flour Biscotti are a delightful twist on traditional biscotti, offering a gluten-free option that doesn’t skimp on flavor. With the warm spices of cinnamon and nutmeg, this crunchy treat is perfect for dipping into a cup of coffee or tea during the holiday season. The almond flour provides a wonderfully nutty taste and texture, making these biscotti a unique addition to your festive cookie platter.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal of the biscotti.
2. Combine Dry Ingredients: In a mixing bowl, whisk together the almond flour, baking powder, ground cinnamon, ground nutmeg, and salt until evenly mixed.
3. Cream Sugar and Eggs: In a separate large bowl, beat the coconut sugar (or granulated sugar) and eggs together using a hand mixer or whisk for about 2-3 minutes, until the mixture is light and frothy. Add the vanilla extract and mix until combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring with a spatula or wooden spoon until a sticky dough forms. If using, fold in the slivered almonds for added crunch.
5. Shape the Dough: Transfer the dough to the prepared baking sheet. Use your hands to form it into a log about 12 inches long and 3-4 inches wide. Pat the top down evenly as this will be shaped into biscotti.
6. Bake the Log: Bake the log in the preheated oven for 25 minutes, or until it’s firm to the touch and lightly golden.
7. Cool and Slice: Remove the log from the oven and let it cool on the baking sheet for about 10 minutes. Once cool enough to handle, transfer it to a cutting board. Use a sharp knife to slice the log diagonally into 1-inch wide pieces.
8. Second Bake: Arrange the slices cut-side down on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, flipping the biscotti halfway through, until they are crispy and golden.
9. Cool and Serve: Allow the biscotti to cool completely on a wire rack. Enjoy your Spiced Almond Flour Biscotti as a festive treat with your favorite hot beverage!

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Almond Flour Oatmeal Raisin Cookies

Almond Flour Oatmeal Raisin Cookies are a delicious and healthier twist on the classic oatmeal raisin cookie. By using almond flour, these cookies are gluten-free while retaining a chewy and delightful texture. The combination of oats, sweet raisins, and a hint of spices makes these cookies a perfect holiday treat or an everyday indulgence.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to guarantee the cookies don’t stick.
2. Prepare Dry Ingredients: In a medium mixing bowl, combine the almond flour, rolled oats, baking soda, ground cinnamon, and salt. Stir these dry ingredients together until well mixed.
3. Mix Wet Ingredients: In a separate large mixing bowl, whisk the coconut sugar (or brown sugar) and eggs together until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until fully incorporated.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix.
5. Fold in Raisins and Nuts: If you are using walnuts, fold in the raisins and chopped walnuts (if desired) into the dough until evenly distributed.
6. Scoop the Cookies: Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart as they will spread during baking.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the centers look set.
8. Cool the Cookies: Once baked, remove the sheets from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Almond Flour Oatmeal Raisin Cookies fresh or store them in an airtight container for later!

Almond Flour Shortbread Cookies

Almond Flour Shortbread Cookies are a delightful, buttery treat that are both gluten-free and incredibly easy to make. With a rich almond flavor and a melt-in-your-mouth texture, these cookies are perfect for holiday gatherings or simply as a sweet treat to enjoy with your tea or coffee. The recipe utilizes almond flour for a nutty taste and a crumbly finish that sets them apart from traditional shortbread cookies.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
2. Mix Butter and Sugar: In a large mixing bowl, add the softened unsalted butter and coconut sugar (or granulated sugar). Use a hand mixer or a whisk to cream the butter and sugar together until the mixture is light and fluffy, about 2-3 minutes.
3. Add Vanilla and Salt: Stir in the vanilla extract and salt, mixing well to guarantee the flavor is evenly incorporated.
4. Incorporate Almond Flour: Gradually add the almond flour to the butter mixture. Mix together until the dough forms and all the almond flour is fully incorporated. The dough should be crumbly but hold together when pressed.
5. Shape the Cookies: Take small portions of dough and roll them into balls (about 1-inch in diameter) or press them into a flat disc shape. Place them onto the prepared baking sheet, leaving about 1-2 inches of space between each cookie.
6. Flatten (Optional): If desired, you can gently flatten the cookies with the bottom of a glass or your hand to create a uniform shape.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
8. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these Almond Flour Shortbread Cookies as a perfect treat for any occasion, or store them in an airtight container for later enjoyment!