Gluten Free Christmas Cookies

Name: Gluten Free Christmas Cookies
Prep time: 15 minutes
Ingredients: Ingredients2 1/2 cups blanched almond flour; 3 tablespoons tapioca starch or arrowroot starch; Pinch of salt; 5 tablespoons maple syrup; 5 tablespoons butter or ghee; palm shortening; room temperature; 2 teaspoons vanilla extract; 1 cup white chocolate chips melted; Sprinkles

Crispy christmas cookies decorated with no sugar added white chocolate chips and sprinkles. The ultimate gluten free christmas cookie recipe.

This recipe is with main ingredient

Dessi has done it again! This recipe for gluten free Christmas cookies taste just like the real deal, but way better for you. The cookies are not only gluten free, but they are made with maple syrup and no added sugar white chocolate chips and sprinkles.

Once you make these Christmas cookies, try making our creamy hot cocoa to wash them down.

How To Make Gluten Free Christmas Cookies

This cookie recipe is very easy to make, just combine the almond flour, tapioca starch, and salt in a large bowl. Add the maple syrup, room temperature butter, and vanilla extract.

Bring the dough together with a couple forks then use your hands to thoroughly mix. Wrap the cookie dough in plastic wrap and chill in the fridge for at least 1 hour, or overnight.

Roll the dough 1/4 inch thick, cut out Christmas shapes, and bake for 18-20 minutes. Allow the cookies to cool 1 hour before decorating with melted white chocolate.

Christmas cookies with white chocolate icing

Can I Make Low Sugar Christmas Cookies?

Yes, use the same no sugar added chocolate chips and sprinkles that we did for these Christmas cookies. The Lily's white chocolate chips are made with stevia, and are perfect for a low sugar and diabetic diet. They are much cheaper at Whole Foods. I also found keto sprinkles made with really clean ingredients on Amazon.

You can even make this Christmas cookie recipe keto and low carb by using zero carb maple syrup, lakanto makes a good one.

Check out more dessert and holiday recipes:

Prep time

15 minutes

Cook time

20 minutes

Ingredients

2 1/2 cups blanched almond flour
3 tablespoons tapioca starch or arrowroot starch
Pinch of salt
5 tablespoons maple syrup
5 tablespoons butter or ghee, palm shortening, room temperature
2 teaspoons vanilla extract
1 cup white chocolate chips melted
Sprinkles

Instructions

Mix the almond flour, starch and salt together in a large bowl. Add the softened butter (or ghee/palm shortening to keep it paleo), maple syrup and vanilla and use a fork to mix everything together. Use your hands to squeeze the dough and bring it together. Wrap in plastic wrap and place in fridge for at least 1 hour to chill.
Preheat oven to 325F. Take the chilled dough and place it between 2 pieces of parchment paper. Put some tapioca starch on it so it doesn't stick. Use your hands to flatten it and then a rolling pin to roll into about 1/4 thick. Use a cookie cutter to cut out shapes and place on a sheet tray lined with parchment paper. Bake for 18-20 minutes at 325F, until the cookies take on a little bit of color.
Let the cookies cool down for 1 hour before decorating with melted white chocolate chips and sprinkles. If using no sugar added chocolate chips, make sure gently heat until just melted then remove from heat, or the chips will get hard and seize up.
Store on counter in an air-tight container for 3 days.