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Delectable Gluten-free Eggnog Cookies — Keto and Vegan options
Servings: 48
Calories: 95kcal
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!
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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
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