The Best Gluten Free Christmas Cookies

Looking for gluten-free Christmas cookies to bake this holiday season? I’ve rounded up my favorite recipes that are perfect for cookie swaps, gifting, or just enjoying with a cup of hot cocoa by the tree. Whether you’re new to gluten-free baking or have been at it for years, these recipes are tried, tested, and absolutely delicious.

Why I love baking and sharing cookies

As someone with Celiac disease, I know firsthand how frustrating it can be to miss out on holiday treats. After my diagnosis, I became obsessed with perfecting gluten-free baking. So much so that I started Lush Bites, a gluten-free cookie subscription box where I shipped gourmet cookies all over the country.

The doors closed about seven years ago, but my love for cookies (and sharing them) hasn’t faded one bit. There’s nothing better than baking a batch of cookies around the holidays and knowing everyone at the table can enjoy them.

Gluten-Free Cookie Ingredients

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This will be dependent on what you’re baking, but I always recommend high-quality ingredients. I put together a whole guide about gluten free baking that goes into this a little more in-depth.

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Weigh your flour. Gluten-free flours can vary a lot depending on how you scoop them. A kitchen scale takes the guesswork out and gives you consistent results every time. Plus, gluten-free ingredients are expensive . The last thing you want is to waste half a bag of Bob’s 1:1 on a batch that turns out gritty or dry simply because the measurements were off!

Here are a few common ingredients you might see in my gluten-free Christmas cookie recipes:

• Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (the one in the blue bag) is my go-to for cookies. It’s easy to find at most grocery stores and works beautifully as a direct swap for all-purpose flour. It already contains xanthan gum, so you don’t need to add any extra binders.
• King Arthur Measure for Measure Gluten-Free Flour is another great option that I use interchangeably with Bob’s Red Mill. It also contains xanthan gum and performs really well in cookie recipes. Use whichever one you can find or prefer! King Arthur tends to weight about 120g for 1 cup of flour, whereas Bob’s Red Mill is about 140g for 1 cup of flour, so I always use weight measurements and not cup measurements for accuracy.
• Oats – Make sure any oats you use are certified gluten-free. I recommend purity protocol oats , which are grown and handled in dedicated gluten-free facilities from field to package. Regular oats are often contaminated with wheat, barley, or rye during growing and processing, so the “certified gluten-free” label really matters here. Even still, some people with celiac disease also cannot process oats because the ‘avenin’ in oats is similar to the gluten protein found in wheat, rye, and barley.
• Mix-ins – Depending on the type of cookie you’re making, you’ll need some mix-ins. Chocolate chips, chocolate chunks, and chopped chocolate are popular choices, but the possibilities are endless. Think festive sprinkles, white chocolate chips, dried cranberries, chopped nuts, or toffee bits. Just be sure to check labels, as some brands contain gluten or are processed on shared equipment.

Tools you might need to bake gluten-free Christmas cookies

Much like the ingredients, the tools will be dependent on what cookie recipe you’re baking. Some essential baking tools you might need to bake delicious treats at home include:

Supplies and Equipment

• Baking sheets or sheet pans —I recommend using rimmed sheet pans so that the cookie dough can’t roll or fall off the sheets as you transfer them into the oven. Go for a lighter colored sheet pan, as a dark one could cause cookies to brown too much. I love these Nordic Ware Half Sheet Pans .
• Parchment paper or silicone baking mats to prevent the cookies from sticking to your baking pan. I personally like these parchment paper sheets . They’re pre-cut to fit a half sheet pan perfectly, so no wrestling with a roll that keeps curling up on you or cutting pieces that end up the wrong size. The bottom of my cookies get perfectly golden brown every time. If all you have is a roll, try crinkling the parchment with your hands before laying it flat. It helps it stay put.
• A Kitchen scale is non-negotiable in gluten-free baking. GF flours can vary wildly in weight depending on how you scoop them — a loosely scooped cup versus a packed cup can be off by 30 grams or more, and that difference can make or break your cookies.
• Wire rack for cooling — Your cookies will continue to cook on the hot sheet pan, so transferring them to a cooling rack after a few minutes helps them set without overbaking. It also prevents the bottoms from getting soggy.
• Get yourself a stand mixer or hand mixer because no one wants to cream butter by hand. A stand mixer or electric hand mixer (linking the ones I have and use!) makes the whole process faster, easier, and way more consistent. It creams butter and sugar smoothly, mixes dough evenly, and saves your arms for more important things… like eating cookies.
• Liquid measuring cups — For milk, oil, melted butter, or any other liquid ingredients. I swear by these OXO silicone measuring cups . They’re flexible so you can squeeze them into a spout for easy pouring, and they’re way easier to clean than glass ones.

Quick tips and tricks to making the best gluten-free Christmas cookies for sharing

• Chill your cookie dough. I know it’s tempting to bake right away, but chilling does two important things: it prevents your cookies from spreading too much, and it gives the flour time to fully hydrate. That hydration step is key for avoiding gritty cookies, which is one of the most common gluten-free baking complaints.
• If you’re baking for someone with Celiac disease or gluten intolerance , cross-contamination matters. Use clean bowls, utensils, and baking sheets. Check every ingredient label, even ones you wouldn’t expect (like vanilla extract, baking powder, or sprinkles). When in doubt, ask your recipient what brands they trust.
• Underbake your cookies. Seriously. Gluten-free cookies continue to set as they cool, so if you wait until they look “done” in the oven, they’ll end up dry and crumbly. Pull them out when the edges are set but the centers still look slightly underdone. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Ready to see my FAVORITE Gluten-Free Christmas Cookie recipes? Scroll on down to see the whole list!

The BEST Gluten-Free Christmas Cookies

The ultimate collection of gluten-free Christmas cookies! Includes 17 tested recipes: decorated sugar cookies, gingerbread, snowballs, chocolate chip, snickerdoodles, peppermint hot chocolate, oatmeal craisin, and more. Whether you love classic flavors or want to try something new, there’s a cookie here for you.

Classic Cookies

These timeless cookies belong on every holiday cookie tray. From chocolate chip to snickerdoodles, these are the recipes you'll make year after year.

Festive Flavors

Peppermint, ginger, and other cozy flavors that taste like Christmas. These cookies capture the spirit of the season in every bite.

Fun to Decorate

Grab the kids and the royal icing—these cookies are meant to be decorated. They're as fun to make as they are to eat.

Easy Crowd-Pleasers

Simple cookies that everyone loves, no fancy decorating required. Perfect for cookie swaps, gifting, or last-minute holiday baking.

Gluten-Free Cookie FAQs

I recommend Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag) or King Arthur Measure for Measure. Both contain xanthan gum and work well in most cookie recipes. They weigh differently (Bob’s is about 140g per cup; King Arthur is about 120g per cup), so I always measure by weight for accuracy.

Chill your dough! Even 30 minutes makes a big difference. Warm butter, hot pans, and too little flour can also cause spreading. I always line my sheet pans with parchment and bake on cooled pans for the best results.

Most stay fresh 2–4 days at room temperature. For longer storage, freeze them. Gluten-free cookies freeze very well.

Yes — portion the dough into balls, freeze on a sheet pan, then transfer to a bag. Bake from frozen and simply add a minute or two.