These Gluten-Free Christmas Cookies are soft, chewy and loaded with white chocolate & holiday M&M’s. Made with grain-free faux oatmeal and unrefined coconut sugar, they make the perfect healthy Christmas cookie for holiday cookie boxes, cookie trays and Santa’s cookie plate! Gluten-free with paleo, low carb and keto sweetener options.
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Updated December 2022
Easy Gluten-Free Christmas Cookie Recipe
Looking for the the perfect vegan cookies to make for the holidays? These Gluten-Free Christmas Cookies are soft, chewy and one my family’s favorite. They are so pretty and festive and you can easily change up the add-ins using what you have in your pantry.
Other yummy gluten-free desserts we love making during the holidays include homemade peppermint bark, shortbread cookies and of course some yummy homemade fudge. Aside from sampling a few, they all get packaged up to get shipped off to friends and family.
Why we love this easy Christmas cookie
These healthy vegan cookies would make the perfect addition to Santa’s cookie plate alongside a nice tall glass of cold non-dairy milk. The creamy cashew butter makes these cookies so comforting and homey while balancing out the rich sweetness from the sugar-free white chocolate chips. They are also:
- soft, chewy and delicious with a cup of tea, coffee or mik
- kid-friendly and healthy enough for breakfast, an afternoon treat or dessert
- the perfect healthy cookie addition to your Christmas cookie platter
- no mixer required
- made with simple pantry-friendly ingredients you most likely have in your kitchen
- refined sugar free (minus the M&M’s) and gluten-free
- easy to customize with low carb, keto or paleo sweeteners
Ingredients you need
Dry Ingredients:
- Superfine almond flour
- Baking powder
- Baking soda
- Fine sea salt
- Melted vegan butter – you can also sub with melted refined coconut oil
- A mix of roughly chopped coconut flakes + sliced almonds for a grain-free version – you can also sub with gluten-free quick oats
Wet Ingredients and sweetener:
- 2 Chia Eggs or Flax Eggs – To make ONE chia egg or flax, simply mix 3 tablespoons of water with 1 tablespoon of chia seeds OR ground flax seeds. Let it sit for 5 minutes, until it thickens up to jelly.
- Coconut sugar – an unrefined sugar that mimics brown sugar. You can also sub with any other brown sugar-substitute for a low carb or keto sweetener optino.
- Pure vanilla extract
- Creamy cashew butter – you can sub with any other nut or seed butter
Add-ins
- Sugar-free white chocolate chips, we like Lily’s Sweets
- Mini holiday M&M chips OR sub with dairy-free semi-sweet OR dark chocolate chips like Lily’s Sweets or Hu’s Kitchen
How to make Gluten-Free Christmas Cookies
For this healthy cookie recipe, I took my favorite oatmeal cookie base and swapped out the peanut butter for cashew butter and added some dairy-free white chocolate chips along with festive holiday M&M’s I had in my pantry. If you don’t have access to cashew butter, you can definitely add your favorite smooth nut butter instead and add a teaspoon of cinnamon.
They are extra rich with the chocolate candy goodness and bake up soft and chewy with light crispy edges.
- MIX THE DRY INGREDIENTS: In a large bowl, whisk together the flour, baking soda, baking powder and salt. Stir in the chopped coconut and almonds.
- COMBINE THE WET INGREDIENT: In a separate medium bowl, make the flax egg or chia seed egg by combining water with ground flax sees. Let it sit for 5 minutes, or until thickened up. Then whisk in the melted vegan butter followed by the coconut sugar together, cashew butter and vanilla and mix until well incorporated. Pour the wet ingredients into the dry ingredients and gently mix together with a wooden spoon or spatula until just combined. Fold in the white chocolate chips and M&M’s reserving 1/4 cup of each for topping if desired.
- CHLL DOUGH: Place dough in the fridge to chill for at least 30 minutes.
- Once dough has chilled, preheat oven to 350 F degrees. Line two cookie sheets with parchment paper or silicone baking mats.
- ROLL DOUGH INTO COOKIES: Using a large cookie scoop or measure and roll 2-1/2 tablespoon size cookie dough balls. Place about 8 balls onto prepared cookie sheet.
- BAKE in preheated oven for 9-12 minutes for a soft and underbaked cookie. They will continue to bake on the cookie sheet. Press a piece or two of the remaining chocolate chips and M&M’s into each cookie if desired. Cool on the cookie sheet for 10 minutes before transferring to a wire rack
TIPS FOR MAKING THE BEST GLUTEN-FREE CHRISTMAS COOKIES:
- DO NOT OVERBAKE – Be sure to watch your cookies carefully and remove promptly from the oven once you see the edges start to turn a golden brown. The cookies will continue to cook when removed from the oven.
- ALLOW THE COOKIES TO COOL – if you want the cookies to set up properly, don’t try to grab them right away when you remove them from the oven. Give them at least 20 minutes before transferring to a cooling rack.
SUBSTITUTIONS
- Coconut sugar: you can swap with maple sugar or any other granulated brown sugar substitute. You can also just use brown sugar if there are no dietary concerns in your family.
- Chia Eggs: You can use two regular eggs if not vegan
- Almond flour: To keep these cookies nut free, you can try swapping the superfine almond flour with superfine sunflower seed flour.
FREEZER AND STORAGE INSTRUCTIONS
HOW TO STORE KETO CHRISTMAS COOKIES
Store leftovers in a covered container or a clear zip-lock bag to enjoy throughout the week. Then when you’re craving a warm and gooey cookie, just pop one in the microwave for about 7 seconds and they’re the perfect texture.
HOW TO FREEZE CHRISTMAS COOKIES
To freeze your Christmas M&M cookies, simply place the entire baking sheet of baked cookies in the freezer for 30 minutes. After 30 minutes, transfer to a resealable bag or an airtight container and store it in the freezer for up to 3 months.
More gluten-free cookies you will love:
Easy Vegan Gingerbread Cookies
These Gluten-Free Christmas Cookies are soft, chewy and loaded with white chocolate & holiday M&M's. Made with wholesome gluten-free ingredients, they make the perfect healthy Christmas cookie for holiday cookie boxes, cookie trays and Santa's cookie plate!
- 1 1/4 cups superfine almond flour , spoon & sweep method (can also sub with oat flour or gluten free flour if not grain-free)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1 cup melted vegan butter , can also sub with refined cocoonut oil, or regular unsalted butter if not dairy-free
- 1 1/3 cups coconut sugar , may sub with brown sugar
- 2 flax eggs , 5 tablespoons water + 2 tablespoons ground flax seeds & let it sit for 5 minutes or until thickend up. May sub with 2 regular eggs if not vegan
- 1/2 tsp pure vanilla extract
- 3/4 cup creamy cashew butter , or substitute with your favorite nut butter
- 3 1/4 cups a mix of roughly chopped coconut flakes + roughly chopped sliced almonds , roughly chopped - may also sub with gluten-free quick oats (not rolled) if not grain-free
- 1 cup sugar-free dairy-free white chocolate chips , we like Lily's Sweets
- 1 cup mini holiday M&M chips OR sub with dairy-free semi-sweet OR dark chocolate chips like Lily's Sweets or Hu's Kitchen
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Stir in the chopped coconut and almonds.
In a separate medium bowl, whisk together the melted ghee and coconut sugar together until smooth & combined. Whisk in the vanilla, cashew butter followed by the egg until well incorporated. Pour the wet ingredients into the dry ingredients and gently mix together with a wooden spoon or spatula until just combined. Fold in the white chocolate chips and M&M's reserving 1/4 cup of each for topping if desired.
- Place dough in the fridge to chill for at least 30 minutes.
- Once dough has chilled, preheat oven to 350 F degrees. Line two cookie sheets with parchment paper or silicone baking mats.
Using a large cookie scoop or measure and roll 2-1/2 tablespoon size cookie dough balls. Place about 8 balls onto prepared cookie sheet.
Bake in preheated oven for 9-12 minutes for a soft and underbaked cookie. They will continue to bake on the cookie sheet. Press a piece or two of the remaining chocolate chips and M&M's into each cookie if desired. Cool on the cookie sheet for 10 minutes before transferring to a wire rack.
Did you try this recipe?
Rachel -
Mmm these cookies look so delicious, and perfect for Santa! They look so soft and chewy.
Justine -
These look like the perfect holiday cookie! So good!
Christy -
I love how thick and chewy these cookies are! The festive M&M’s are a wonderful touch for Christmas!
Diane -
Wow, these cookies look sensational! Thank you for sharing!
Brie -
I love oatmeal cookies. These look so thick and chewy!