Almond Flour Christmas Cookies (Gluten Free and Dairy Free)

Time to get festive with these almond flour Christmas cookies! These gluten free dairy free cookies are made with just seven simple ingredients. They have a subtle nutty flavor and are lightly sweetened. You can eat them plain, or add any fun topping – think colorful icing, sprinkles, or drizzles of chocolate.

Ingredient Notes

Here’s a photo of all the ingredients you’ll need for the cookies themselves, along with selected ingredient notes:

• Dairy free butter – Use a stick version rather than a tub version for this recipe, as the tub versions tend to have more moisture (which can throw off the ratios for baking). I recommend Country Crock plant butter sticks. If you need a soy free option, Earth Balance soy free sticks are a good choice.

• Almond flour – Look for superfine blanched almond flour for this recipe. Superfine means that the flour is ground into a fine texture that’s good for baking, and blanched means the skins from the almonds were removed prior to grinding. If you can’t find this, though, any almond flour will do – the texture may just be a bit different.

Obviously if you want to add toppings, you’ll want to grab ingredients for your preferred options too, which are not pictured above.

Instructions

You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.

Start by creaming together the butter and sugar until it’s light and fluffy.

Add the egg and vanilla and mix well.

Add the almond flour, baking powder, and salt, and stir until combined.

Now for the best part of this recipe – no need to chill the dough! Just sprinkle some almond flour on your work surface, and put the dough on the surface. Sprinkle a little more almond flour on top, and roll out the dough. (Anytime the dough starts to stick to the rolling pin, sprinkling a little more flour on it will help prevent that).

Use cookie cutters to cut out the dough, and place them on parchment-lined baking sheets.

Pop those in the oven at 325 degrees for about 12-14 minutes, and then let the cookies cool on the pan.

From there, you can eat them plain, or add whatever toppings you’d like – icing, frosting, drizzled chocolate, etc.

If you want to add icing, a simple combination for that is 1 cup powdered sugar + 1 tablespoon dairy-free milk + food coloring to achieve the colors you’d like.

Now dig in and enjoy!

Recipe FAQ

Here are some common questions that may come up as you’re preparing this recipe:

Allergens in this Recipe

Disclaimer: Always double check ingredients and labels yourself prior to making a recipe.  While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.

As written, this recipe is dairy free and wheat/gluten free.

This recipe does contain tree nuts (in the almond flour) and eggs (in the egg). I don’t recommend substitutions for these particular ingredients in this recipe.

This recipe also contains soy, in the Country Crock plant butter sticks that I used. However, this can easily be eliminated by using a soy-free option like Earth Balance soy free sticks.

More Dairy Free Gluten Free Holiday Desserts

If you’re looking for more fun desserts this season that are both dairy free and gluten free, be sure to give one of these a try:

• Dairy free gluten free crinkle cookies
• Festive dairy free chocolate bark
• Pecan chocolate chip cookies
• Gluten free soft ginger cookies
• Chocolate dipped almond flour shortbread cookies

I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.

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Almond Flour Christmas Cookies

These cut-out almond flour Christmas cookies are a festive dairy free and gluten free treat! And no need to chill the dough.

Course Dessert

Cuisine American

Keyword almond flour christmas cookies, cut out

Prep Time 20 minutes

Cook Time 13 minutes

Total Time 33 minutes

Servings 30 cookies

Calories 136 kcal

Author Dairy Free for Baby

Ingredients

For the cookies:

• ½ cup dairy free butter, softened (1 stick, recommend Country Crock plant butter sticks)
• ¾ cup granulated sugar
• 1 large egg
• 1 tbsp vanilla extract
• 4 cups almond flour (recommend superfine blanched almond flour; plus additional for work surface)
• 1 tsp baking powder
• ¼ tsp salt

For topping (optional):

• Icing, frosting, or dairy-free drizzled chocolate of your choice

Instructions

1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the dairy free butter and sugar.
3. Add the egg and vanilla to the bowl and beat until light and fluffy.
4. Add the almond flour, baking powder, and salt. Stir until combined.
5. Sprinkle some almond flour on your work surface. Pour the dough out onto the work surface. Sprinkle a little extra almond flour on top, and roll the dough out to about ¼ inch thick. Use cookie cutters to create festive shapes. Transfer the cut out dough onto the parchment lined baking sheet.
6. Bake the cookies at 325 degrees F for 12-14 minutes, or until they’re turning a light golden brown towards the edges. Let cool completely on the pan, then decorate with toppings as desired.

Recipe Notes

• If the cookie dough seems to be sticking to the work surface, try sprinkling extra almond flour and/or using a spatula to help transfer the cookies to the baking sheet.
• I often find it helpful to break the dough in half or thirds and work in batches while rolling, lightly flouring in between each batch.
• Cookies will look and feel very soft coming out of the oven but will solidify to the right texture upon cooling, which is soft with just-crisp edges. If you prefer crispy cookies, bake slightly longer.
• The exact yield will vary depending on the size of your cookie cutters. I was able to get approximately 30 cookies with medium sized cookie cutters, and that’s what the nutrition analysis below is based on.
• If you want a simple icing recipe for the top, simply combine 1 cup powdered sugar + 1 tablespoon dairy-free milk + food coloring to achieve the colors you’d like.

 

Nutrition analysis (approximate per cookie): 136 calories, 10.5 g fat, 2 g saturated fat, 70 mg sodium, 7.5 g carbohydrate, 1.5 g fiber, 6 g sugar, 5 g added sugar, 4 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 3%, Potassium: 2%

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