Happy Monday!

How was everyone’s Thanksgiving? I think I’m still full, hehe.

Okay enough of that. Now onto Christmas.ย  Well, Christmas cookies, that is. And I’ve got just the cookie for your holiday sweet tooth. Because what’s a holiday without a lil’ celebration cookie squeezed in there? Right?

Now I’d consider myself a pretty big cookie lover. There was a time in college when my roommate and I would sit and watch Sex in the City with a batch of homemade cookies between us and a bit of icing to dip ’em into. Those were the days.

I’ve enjoyed more than a few sugar cookies in my day. My Nannie mad the most amazing sugary, buttery Christmas cookies that I can recall inhaling when I was 5 years old. In my mind, it doesn’t get much better than a simple sugar cookie dipped into some chocolate hazelnut butter. Okay now I’m hungry.

But gluten-free sugar cookies? Without that buttery-yucky taste? You want it. You got it.

My clients asked me last week how they’ve lived on this earth without making a fluffy sugar cookie. I just looked at them and worked my magic.ย  What’s the magic touch, you ask?

Simple: an ice cream scooper.

Yep. It makes these sugar cookies nice n’ fluffy and fun to pop in your mouth.

They’re bit sized and o’ so cute.

Especially for a holiday party.

Don’t ya think?

If you’re anything like my clients, you look for every excuse to eat a cookie.ย  They pretty much just make everything so much better.

I’m warning you though. Without an ice cream scooper, these cookies just won’t be the same. You need it for that fluffy little ball-like shape. They kinda remind me of those plastic golf balls we played with as kids ’cause they’re so light n’ fluffy….I kinda wanna juggle with ’em.

Yes, they’re that fun.

I absolutely love ’em, especially alongside a glass of homemade apple cider.

Get your bake on, ladies. Come on. Put that cute lil’ apron on and get busy.

These lil’ babies will put a nice ol’ smile on your face.

For sure.


And don’t forget to head over to my Facebook Page starting December 1st where I’m hosting the ’25 Days of Christmas’ Giveaway Every Day. I’ll be giving away a new gluten-free gift everyday from December 1st-December 25th.
Enjoy and Good Luck!

Gluten-Free Eggnog Cinnamon Sugar Cookies
Serves: 24
Gluten-Free, Dairy-Free and Vegan
Author: Amie Valpone
Recipe type: Entree


  • 2 cups Pamela's All Purpose Gluten Free Flour
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 tsp. Frontier Organic Cinnamon
  • 1/4 tsp. Frontier Organic Nutmeg
  • 1/2 cup Earth Balance Vegan Butter Sticks softened
  • 1 cup sugar
  • Egg Substitute for 1 large egg
  • 2 tsp. Frontier Vanilla Extract
  • 1/4 cup So Delicious Eggnog Dairy-Free


  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine flour, baking soda, sea salt, cinnamon and nutmeg. In a separate bowl, beat butter and sugar until creamy, then add egg substitute, vanilla and eggnog; mix well. Add flour mixture to the wet mixture; mix well.
  3. Using an ice cream scooper, scoop dough into balls. Place 2 inches apart on a cookie sheet.
  4. Bake for 12 minutes or until golden brown.
Nutrition Facts
Gluten-Free Eggnog Cinnamon Sugar Cookies
Amount Per Serving (24 g)
Calories 107 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 8mg3%
Sodium 132mg6%
Potassium 6mg0%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 15IU0%
Calcium 12mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.


#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Order Your Copy
Previous Post Gluten-Free Gingerbread Cookies...
Next Post What to Eat The Day After Thanksgiving...
  • Share


  1. 3 stars
    Your recipes are simply delicious! Thanks. For the Egg Nog cookie recipe, I can only drink Almond Milk not Soy Delicious. Would this recipe still work?
    Please let me know.

    1. This recipe does not call for soy. None of my recipes have soy in them. I never use soy- So Delicious makes almond milk and coconut milk- that is what I am referring to. Yes, you can use So Delicious almond milk or another almond milk.

  2. So I made these last night. I’m not vegan (but egg free) so I used regular stick butter in the recipe and Ener-G egg replacer for the egg. They tasted GREAT! However they didn’t bake up anything like the pictures ๐Ÿ™ Instead, they spread out and were thin. Was this a result of the butter? I’ve never used the Earth’s Balance sticks. Do they have a consistency of shortening? I have some Palm Oil shortening on hand and wonder if that would work better? Any input would be appreciated. These taste so good I want to make them for gifts to my GF friends ๐Ÿ™‚ Thank so much!

    1. Thanks Jackie; the result may have been the butter. Maybe add a bit more baking powder and see if that helps! Have a fabulous holiday season!

    2. 4 stars
      Jackie, I was just about to make the same comment. These were amazingly tasty using real butter and real egg- but spread out huge and paper thin. I know in regular cookie-making this will happen if the butter gets too warm in mixing, so I threw the batter in the freezer for a while before baking. Same result. I can’t use earth balance because of its soy and canola content- I may try coconut oil next time. I’ll share if I have any luck with it!

      1. Thanks Alizon (love the spelling of your name, by the way). Please let us know how it turns out with the coconut oil. Happy Holidays!!

  3. Oh Amie, these sound amazing. I’m going to take a couple of my grandmother’s cookie recipes and convert them into gluten free this year. I gave myself a year to mourn the loss of family favorites but now I need to make new traditions. I think these will be a lovely new edition to my cookie arsenal!

  4. “Get your bake on, ladies. Come on. Put that cute lilโ€™ apron on and get busy.”

    … is it okay if I make them?

    1. You are hysterical; I am cracking up! Of course you can make them Eric! I hope you enjoy them; put on your apron and have some fun. Happy Holidays!!! So nice to hear from you.

  5. Hi I was wondering, I have coconut flour and spelt flour, would either of those work in this recipe? Also, you specify egg substitute, any particular sub?

    1. Thanks April; I didn’t try to use coconut or spelt so I’m not sure about that. I use the chia seed and water egg substitute. Hope that helps; have a great holiday season!!

  6. Hi Amie-

    Thank you for getting me all excited for a yummy cookie recipe that didn’t disappoint when I read the ingredients ๐Ÿ˜‰ I’m wondering if these would work using Ener-G egg replacer? We are egg free. Can’t wait to make these!

  7. Gorgeous cookies, Amie! What the little shreds in the photos, in the cookies and on the table? Ginger? Don’t think that’s shown in the recipe, so I’m curious.


    1. Thanks so much Shirley; so great to hear from you! I use lemon zest to garnish many of my photos. I often serve the zest with the recipe but in this case I did not, so I didn’t include it in the recipe. Hope that helps. I bet ginger would be great too though!

      1. Of course, lemon zest!! Duh. Brain fog moment here, I guess. LOL Loved all the photos and can’t wait to try your recipe soon!