Here are my favorite gluten-free Christmas cookies, a perfect treat to cheer up your holiday season without compromising on flavor and health.
For me without cookies holidays feel like something is missing, and Christmas without biscuits? Oh, no way!
If you have known me for a while, you probably already know how much I adore cookies. They’re the little bites of happiness that bring everyone together.
In our home, every meal is cooked with a side of healthy choices, and we’ve made it a tradition to balance celebration with nourishment.
But let me say this, just because something’s healthy doesn’t mean it isn’t YUMMY — so count upon me, these cookies will prove that point.
So get your aprons on and let’s get into it.
Ingredients Needed
- Gluten-Free Flour (I recommend using Bob’s Red Mill)
- Eggs
- Butter
- Dry Yeast
- Psyllium Husk (A must-have for gluten-free baking. It helps bind the dough and adds a bit of chewiness)
- Baking Powder
- Salt
- Jaggery or Maple Syrup
- Milk
- Shredded Coconut (Gives a festive, snowy touch to the cookies)
- Dark Chocolate Chips
Equipments Needed
- Rolling Pin
- Ziplock Bag
- Christmas Cookie Cutters
- Baking Sheet
- Baking Tray
Find the printable recipe with measurements below.
How to Make Gluten-Free Christmas Cookies Recipe
So now that we have all the ingredients, let’s start.
Step 1 – Prepare the Butter. Flatten the butter in a Ziplock bag using a rolling pin, then refrigerate to keep it cold and firm for perfectly flaky cookies.
Step 2 – Activate the Yeast. In a small bowl, mix 1 teaspoon of jaggery (or maple syrup), a pinch of salt, and yeast in ¼ cup of warm milk. Let it sit for 5-10 minutes, or until bubbles form.
Step 3 – Beat the Eggs. In a separate bowl, beat the eggs and set aside.
Step 4 – Prepare Jaggery Milk. Heat 7 tablespoons of milk in a small pan and stir in 10 tablespoons of jaggery until fully melted.
Skip the above step if you’re using maple syrup.
Step 5 – Mix Dry Ingredients. In a large bowl, combine the dry ingredients: flour, psyllium husk, salt, and baking powder.
Step 6 – Make the Dough. Add the yeast mixture, beaten eggs, and melted jaggery to the dry ingredients. Mix until a dough forms. If the dough feels too firm, add a splash of milk to soften it.
Step 7 – Include the Butter. Roll out the dough with a rolling pin, place the cold butter in the center, and fold the dough over it from all sides to form a rectangle.
Step 8 – Roll and Fold. Gently roll out the dough to spread the butter evenly, then fold it as before. Repeat this rolling and folding process three times.
Step 9 – Chill the Dough. Place the dough in the fridge for 15 minutes.
Step 10 – Repeat Rolling and Folding. Take the dough out, roll and fold it four more times, then refrigerate again for 15-20 minutes.
Step 11 – Shape the Cookies. Roll the dough to about ⅓ inch thickness and cut it into shapes using cookie cutters.
Step 12 – Bake the Cookies. Place the cookies on a baking tray and bake at 350°F (175°C) for 15 minutes.
Step 13 – Decorate. Melt the chocolate chips, coat the cookies, and sprinkle with shredded coconut for a festive touch.
Voila! Your gluten-free Christmas cookies are ready! Aren’t they look YUMMMYYY?
If you’ve any questions, please feel free to comment below!
Our Favorite Gluten-Free Recipes to Try:
Gluten-Free Christmas Cookies
Ingredients
- 3 1/2 cups gluten-free flour Bob’s Red Mill
- 3 eggs
- 250 g butter salted or unsalted
- 1 ½ tablespoon dry yeast
- 3 tablespoons of psyllium husk
- 1 ⅓ tablespoons baking powder
- ½ teaspoon salt
- 10 tablespoons jaggery or maple syrup add more or less based on taste
- ½ cup milk
- ½ cup shredded coconut
- 3 – 5 tablespoons of dark chocolate chips
Instructions
- Flatten the butter in a Ziplock bag with a rolling pin, then refrigerate to keep it cold and firm for perfectly flaky cookies.
- In a small bowl, mix 1 teaspoon jaggery (or maple syrup), a pinch of salt, and yeast in ¼ cup milk. Let it sit for 5-10 minutes, or until bubbles form.
- In a separate bowl, beat the eggs and set aside.
- Heat 7 tablespoons of milk in a small pan, then stir in 10 tablespoons of jaggery until fully melted. (Skip this step If using maple syrup)
- In a large bowl, combine the dry ingredients: flour, psyllium husk, salt, and baking powder.
- Add the yeast mixture, beaten eggs, and melted jaggery, then mix until a dough forms. If it feels too firm, add a splash of milk to soften.
- After kneading, roll out the dough with a rolling pin. Place the cold butter in the center, fold the dough over it from all sides, and shape it into a rectangle.
- Now roll out the dough gently to evenly spread the butter, then fold it as before. Repeat the rolling and folding process three times.
- Place the dough in the fridge for 15 minutes.
- Take the dough out, roll and fold it four more times, then return it to the fridge for 15-20 minutes.
- Finally, roll out the dough once again to about ⅓ inch thickness then cut it into shapes using cookie cutters.
- Place the cookies on a baking tray and bake at 350°F (175°C) for 15 minutes.
- Melt the chocolate chips, coat the cookies, and sprinkle with shredded coconut. Enjoy your gluten-free Christmas cookies!
Notes
- Keeping the butter and dough cold is essential, so don’t skip this step. Skipping refrigeration will cause the butter to melt which makes the dough sticky and hard to work with.
- You can decorate the cookies as per your liking.
- Roll the dough on butter paper instead of directly on the kitchen counter to prevent sticking.
- When removing the butter from the ziplock bag, use scissors to cut the bag, then peel away the plastic.
- These cookies can be stored in an airtight container for up to one week, making them perfect for preparing ahead of time for your family.
I made these today, and they turned out amazing! My husband has celiac, so I’m always on the lookout for good gluten-free recipes.