Delectable Gluten-free Eggnog Cookies (vegan and keto options)

These Eggnog Cookies are snickerdoodle-like cookies that are lightly flavored with eggnog and topped with a light eggnog spiced glaze. Just right for the Holidays and all year round!

egg nog cookies tied with string

Bonus--these work for almost any special diet too! They're naturally gluten free and lower carb, and they're easily done vegan and keto too! Egg Nog Cookies for everyone!

Cookies and Egg Nog--the perfect pairing for the Holiday Season, and now you can have them both together--in one delicious cookie.

Whether you're putting cookies out for Santa, making them for your Christmas Cookie Exchange, or just baking for baking's sake, you will want these cookies on your list. And of course, these Gluten-free Egg Nog Cookies are not just for Christmas. Deliciousness like this knows no time boundaries.

egg nog cookies on a glass plate

While you're at it, why not try these Eggnog Pancakes too? Eggnog Pancakes to start the day, and Eggnog Cookies to finish it off. I'm game.

Equipment Needed

cookie scoop

baking tray with a lip or shallow container

whisk or fork for blending

parchment paper

electric mixer



Spice Topping

Egg Nog Glaze

Step By Step Directions

Here are the basics for how to make these yummy Eggnog Cookies. For the full instructions, scroll down to the recipe card.

Assemble Ingredients--this is ALWAYS a good thing to do so you don't end up realizing at the last minute that you forgot something! (1)

Combine ingredients for Spiced Drizzle and set aside. (2)

ingredients for egg nog cookies and sugar spice coating for cookies

Combine flour(s), baking soda, baking powder, salt, and spices in bowl. Stir to combine. (3)

Place butter and vanilla in medium bowl and blend. (4)

mixing ingredients for egg nog cookies

Add sweetener(s) to creamed mixture. Beat 'til fluffy. (5)

Add eggnog to creamed mixture. Mix well. (6)

process photos for making egg nog cookies

Add dry ingredients to wet. Mix well but don't overmix. Try not to eat too much dough.  (7)

Scoop out balls using cookie scoop. Have fun while scooping. Scoops are fun! (8)

mixing and scooping out egg nog cookie dough

Roll dough balls into uniform shaped balls.
Place cookie dough balls on cookie sheet. Chill if desired. (9)
Roll dough balls into spiced sweetener blend. (10)

Step by step collage of eggnog cookie dough shaped into balls on a pan and a ball rolled in a spiced sweetener blend

Bake cookies for 8-10 minutes at 325 degrees. Allow to cool. (11)

Prepare Eggnog Glaze while cookies are cooling. Try to not eat too many cookies while they are cooling. It's tough, but you can do it.
Place dry glaze ingredients in a small bowl. Add egg nog. (12)

egg nog cookies cooling on tray and making glaze for cookies

Mix glaze ingredients 'til smooth. (13)

Drizzle (whatever glaze is left) onto the cooled cookies. Let the cookies set to dry (if you can). (14)

making glaze for egg nog cookies--putting glaze on the cookies

Why Is There Cream of Tartar in These Cookies?

Cream of tartar gives chewiness to these cookies--reminiscent of snickerdoodles. You could leave it out, but I recommend not doing that. Chewy yumminess!

Note--Savings on Sweetener: If you'd like to use one of my favorite sweeteners, Lakanto, go here and use code wholenewmom to save. Their products are fantastic!

Special Diet Notes

Keto / Gluten-free: The recipe is written to make these either as Gluten-free Egg Nog Cookies or Keto / Low-carb Egg Nog Cookies.

AIP: If you would like to make AIP Egg Nog Cookies, you could try making these with cassava flour and a gelatin egg. I haven't tried that, however, so I can't say how it will work.

Vegan: This recipe is written as vegan if you use vegan egg nog and palm shortening instead of butter.

THM: The Keto version of these cookies is THM:S

gluten-free egg nog cookies

Recipe Notes

  • Time-Saving Tip: Make the egg nog cookie dough balls ahead of time and store in the freezer in an airtight container until ready to bake. Simply thaw them slightly in the fridge before baking.
  • Egg Nog Flavor Variation: or a more subtle egg nog flavor, feel free to omit the eggnog in the glaze, using regular milk or dairy-free milk instead. However, I think the cookies taste amazing with the added eggnog flavor!
  • Keep the Cookie Dough Cool: Try to move quickly after removing the cookies from the fridge. You want them to be cool when placing them in the fridge.
  • Chilling Option: You can use either a baking sheet with a lip or a shallow container to chill the cookies in the fridge.
  • Sweetener Options: You can use whatever sweetener you like. I only tested these with the sweetener that I linked to, but coconut sugar and xylitol should work fine as well. Regular sugar will as well--I just prefer to avoid it. If you choose to substitute a liquid sweetener, see this post. You can of course use another sweetener if you like.  Coconut Sugar would work well and has a lower glycemic load than regular sugar.
  • Eggnog Amount: The flours in this recipe can be a little finicky sometimes. I hope to rework it using weights, but in the meantime, if your dough is really dry, add a little more eggnog by the tablespoonful.  If it's too wet and you are making the grain-free version, add a little coconut flour, again, by the tablespoonful.
  • Cookie Size: I recommend not making these any larger than 1" in diameter (you could even make them a tad smaller) since gluten-free baked goods do better when smaller due to the absence of gluten.

Whichever version you make (gluten-free or keto), these cookies taste amazing. Serve them with some Vegan Hot Chocolate or even some Vegan Eggnog topped with coconut whipped cream. Delicious!

gluten-free eggnog cookies


Stack of three gluten-free egg nog cookies tied by a thin white ribbon and a plate of the same cookies behind it

Delectable Gluten-free Eggnog Cookies--keto and vegan option

These Gluten-free Eggnog Cookies are snickerdoodle-like cookies that are lightly flavored with eggnog and topped with a light eggnog spiced glaze. Just right for the Holidays and truly all year round!
5 from 2 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Sugar-Free, THM:S, Vegan, Vegetarian
Keyword: gluten free eggnog cookies, keto eggnog cookies, sugar free eggnog cookies, vegan eggnog cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 48
Calories: 95kcal



Spice Topping

Egg Nog Glaze


Spice Topping

  • Place Spice Topping ingredients in a small bowl. Stir to combine. Set aside.


  • Place flour, baking soda, baking powder, nutmeg, salt, and cream of tartar to large bowl. Mix well, and set aside.
  • Place butter and vanilla extract in a bowl, and beat well with mixer until creamy.
  • Add granulated sweeteners and beat until well-blended and fluffy.
  • Add egg (or egg alternatives) and eggnog and mix well.
  • Add dry ingredients to wet ingredients and stir until just combined. Be careful to not over mix. Try not to eat too much dough--it's hard, but you can do it!
  • If you will be baking with parchment paper, cover your cookie sheet with the paper now.
  • Using a spoon or cookie scoop, scoop out uniform, small (approximately 1-inch) balls, and place on a plate. But no need to be too perfectionistic about it--they're just cookies! And have fun doing this--aren't scoops fun?
  • Roll each cookie dough ball in the Spice Topping Blend to coat. Place on cookie sheet.
  • Place cooking sheet into the refrigerator 30 minutes to least 1 hour to chill to prevent spreading (optional).
  • About 10 minutes before baking, preheat oven to 325 degrees. Remove cookies from fridge, space cookies about 2 inches apart on the cookie sheet.
  • Press down the cookies slightly to allow them to spread out a bit.
  • Bake 8-10 minutes or until lightly browned. 
  • Allow 5-10 minutes for cookies to cool completely before removing them from the baking sheet. Note: this is VERY important for gluten-free and grain-free baking.
  • Make the glaze while the cookies are cooling. Try not to lick the spoon (too many times).
  • Drizzle with glaze when the cookies have completely cooled.


  • Add powdered sweetener, nutmeg, and cinnamon to a small bowl. Mix well.
  • Add eggnog and stir together until completely smooth.
  • Drizzle glaze over cooled cookies and let sit until dry.


Calories: 95kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 79mg | Potassium: 28mg | Fiber: 2g | Sugar: 2g | Vitamin A: 123IU | Calcium: 26mg | Iron: 2mg | Net Carbs: 2g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

I would LOVE to hear what you think if you make these cookies. These would be great to take to a cookie swap! Healthy living can be fun and delicious!

Have you ever had eggnog cookies before? 

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Recipe Rating



  1. Do you need to cool the baking pan a hour for each batch? I can see cooling cookies but the pan a hour? Thank Marian Riley

    1. Hi there! I just updated the post--you can skip it if you like, but they will spread less if you chill the dough - either way they taste great!

  2. Hello Adrienne! Do you have a recommendation for an eggnog to use? Is there a low carb eggnog available? This sounds delicious. Thanks.

    1. Hi Carol--It's because the recipe won't work otherwise. Almond and coconut flour have a lot of fat so you need to make the adjustment.

      Believe me--I've tried. 🙂 Hope you like them!

  3. HI Adrienne...these cookies sound wonderful. I couldn't tell how much of the ingredients I was to use by looking at the pictures. Sorry 🙁
    Could I use almond flour? and stevia?


      1. 5 stars
        I think it is confusing because you first put in the directions and then tips, and THEN the recipe. If the recipe was at the top, then the directions and then tips, it would be less confusing.
        LOVE the recipe, going to try it this year!

        1. Hi there!
          I understand that---these days a lot of recipes on the internet are written with a basic ingredient list and then direction images and then full recipe below.
          It's just common these days--and there's information throughout.....if people just read the recipe card they often miss the tips. It's hard to know what to do to make everyone happy (which can't work anyhow)...I just organized the post a bit differently. Hopefully that's helpful!