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christmas cookies

Gluten Free Christmas Cookies

Course: Dessert
Cuisine: American
Keyword: christmas cookies, cookies, gluten free cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes
Author: Bobby Parrish

Crispy shortbread cookies decroated with no sugar added chocolate chips and sprinkles.



  • 2 1/2 cups blanched almond flour
  • 3 tablespoons tapioca starch or arrowroot starch
  • Pinch of salt
  • 5 tablespoons maple syrup
  • 5 tablespoons butter or ghee, palm shortening, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup white chocolate chips melted
  • Sprinkles


  1. Mix the almond flour, starch and salt together in a large bowl. Add the softened butter (or ghee/palm shortening to keep it paleo), maple syrup and vanilla and use a fork to mix everything together. Use your hands to squeeze the dough and bring it together. Wrap in plastic wrap and place in fridge for at least 1 hour to chill.
  2. Preheat oven to 325F. Take the chilled dough and place it between 2 pieces of parchment paper. Put some tapioca starch on it so it doesn't stick. Use your hands to flatten it and then a rolling pin to roll into about 1/4 thick. Use a cookie cutter to cut out shapes and place on a sheet tray lined with parchment paper. Bake for 18-20 minutes at 325F, until the cookies take on a little bit of color.
  3. Let the cookies cool down for 1 hour before decorating with melted white chocolate chips and sprinkles. If using no sugar added chocolate chips, make sure gently heat until just melted then remove from heat, or the chips will get hard and seize up.
  4. Store on counter in an air-tight container for 3 days.

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