Delectable Gluten-free Eggnog Cookies (vegan and keto options)
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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 all year round!
You can also make these easily into Vegan Eggnog Cookies and Keto Eggnog Cookies. They’re so delicious no matter how you make them.
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.
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.
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Equipment Needed
baking tray with a lip or shallow container
whisk or fork for blending
Ingredients
Cookies
- almond flour
- coconut flour
- baking soda
- baking powder
- cream of tartar
- nutmeg
- cinnamon
- butter
- vanilla
- granulated brown sugar substitute
- granulated low-carb sweetener
- egg
- vegan eggnog
- salt
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)
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)
Add sweetener(s) to creamed mixture. Beat ’til fluffy. (5)
Add eggnog to creamed mixture. Mix well. (6)
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)
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)
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)
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)
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
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. 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. 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’re making the grain-free version, add a little coconut flour 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!
Delectable Gluten-free Eggnog Cookies — Keto and Vegan options
Ingredients
Cookies
- 3 3/4 cups almond flour (or gluten-free flour blend)
- 1/2 cup coconut flour (omit for non-keto version)
- 1 1/4 teaspoons baking soda (1 1/2 teaspoons if using almond flour)
- 1 1/2 teaspoons baking powder (use 1 1/4 teaspoons if not using almond / nut flour)
- 1 teaspoon cream of tartar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 cup butter (softened–1 cup if not using almond flour. Use palm shortening for vegan)
- 2 teaspoons vanilla (use Homemade Vanilla Extract if you like)
- 3/4 cup granulated brown sugar substitute (use Homemade Powdered Sugar Substitute if you like)
- 3/4 cup granulated low-carb sweetener
- 1 egg (or egg substitute; use Homemade Egg Replacer if you like)
- 1/4 cup vegan eggnog (use regular egg nog if desired)
- 1/4 teaspoon salt
Spice Topping
- 1/2 cup granulated low-carb sweetener
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
Egg Nog Glaze
- 1 cup powdered low-carb sweetener
- 1/4 cup vegan eggnog (use vegan egg nog if desired)
Instructions
Spice Topping
- Place Spice Topping ingredients in a small bowl. Stir to combine. Set aside.
Cookies
- 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.
Glaze
- 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.
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. 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.
Nutrition
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?
My favorite is oatmeal cookies with no chocolate chips or raisins. Just soft chewy oatmeal.
My husband loves oatmeal cookies. Well, I do too. I would love to come up with a healthier option. Merry Christmas and thanks for reading!
In the recipe, it says to look at the Recipe Notes for adjustments if you use regular egg nog. I don’t see that note. What adjustments are needed?
Hi Catherine – thanks for reading! I’m sorry but I don’t know what that note was there for. I just removed it :). Hope you enjoy the cookies!
Thank you, Adrienne! Happy holidays!
You’re welcome and you as well!
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
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!
I just made these using plant based sour cream and they are amazing!!!
I meant plant based egg nog…..
So glad to hear it! Thanks for taking the time to come back and tell me!
Hello Adrienne! Do you have a recommendation for an eggnog to use? Is there a low carb eggnog available? This sounds delicious. Thanks.
Hi Cheryl! I’m so glad you asked this! I was actually working on a recipe and you encouraged me to move faster! Here is one that you can use and it’s easy to make! Hope you like it and the cookies! https://wholenewmom.com/vegan-eggnog-keto-sugar-free/
Hi if I’m NOT keto what do I use in place of coconut flour? Not sure based on the recipe. Thx
Nothing – just the GF flour – enjoy!
Just wondering why you halve the butter for KETO? Keto requires MORE healthy fats, not fewer.
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!
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?
Dar
Hi there – do you not see the recipe in the post? Please let me know!
HI…don’t know how I missed that! I am sorry and thanks for pointing it out.
No problem at all! I really hope you like them! Hoping to get some more cookies, etc. out soon :).
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!
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!