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Gluten Free Christmas Cookies with Crushed Candy Canes

Be the star of your cookie exchanges this holiday season with these gluten free Christmas Cookies with crushed candy canes. They are the perfect Christmas treat that is kid and Santa friendly.
Course Dessert, Snack
Cuisine Amercian
Diet Gluten Free
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 24 Cookies
Calories 100kcal


For the cookie:

  • ¼ cup very soft unsalted butter or you can use vegan butter
  • 3 Tbsp. coconut sugar
  • 2 Tbsp. maple syrup
  • 3/4 tsp. vanilla extract
  • 2 cups + 2 Tbsp. fine blanched almond flour
  • 2 Tbsp. coconut flour I used Bob’s Red Mill
  • ¼ tsp. salt
  • ¼ tsp. baking soda
  • 1 large egg

For the icing:

  • cup powdered sugar
  • Almond milk to thin (a few teaspoons)
  • ¼ tsp. vanilla extract or a few drops of peppermint extract
  • Decorations sprinkles, crushed candy canes, chocolate chips, etc.


  • In a bowl, cream together the butter, sugar, maple syrup and vanilla extract.
  • Add in half of the almond flour, the coconut flour, salt, and baking soda and mix. Mix in the remaining almond flour.
  • Mix in the egg until a uniform dough forms. Roll the dough into two balls, cover them with plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat your oven to 340 degrees Fahrenheit. After the dough has refrigerated, take out half of the dough and roll it between two pieces of parchment paper until the dough is just under ¼” thick. Use your favorite cookie cutters to carefully cut out shapes. The dough will be delicate, so it’s best to cut them out directly on the piece of parchment that you plan to bake them on. Scrape up any remaining dough and repeat by making shapes from them.
  • After this, get the second ball of dough out from the fridge and repeat until you have 1 or 2 parchment covered baking sheets covered in cookie cut outs.
  • Bake for 8-11 minutes, depending on the size and thickness of your cookies. Pull them out when they are just slightly browned on the underside and firm yet slightly puffy on top. Set them aside to cool.
  • To prepare the icing, mix a few tablespoons of the powdered sugar with a teaspoon of milk. Add half of the remaining powdered sugar slowly, whisking as you go to prevent clumps. Add an additional teaspoon of milk. Slowly add the remaining powdered sugar until you get a thick icing. If desired, add your favorite extract. Depending on the type of milk and powdered sugar you use, you may need more or less liquid. Once you have a thick icing, pour it into a piping bag or plastic baggie and make a very small cut at the end corner of the bag.
  • Pipe the icing on to the cookies in your favorite designs or shapes. While the icing is still sticky, sprinkle on any decorations you’d like - we used non-pareils, chocolate chips, and crushed candy cane pieces. Allow the icing to set and enjoy!


  • The number of cookies this recipe makes will depend on how large your cookie cutters are and how thick you roll out the dough, but with my cutters it made about 2 dozen.
  • Coconut flour widely varies in absorbancy across different brands. I have only tested this recipe with Bob’s Red Mill brand coconut flour so that’s what I recommend here. Use a fine blanched almond flour.
  • All ovens and pans cook a bit differently. Watch your cookies and pull them just when they begin to slightly brown on the underside for a softer cookie. Allow them to brown a little more if you want a crunchier cookie.
  • Feel free to use your own icing (homemade or store bought) or use this very simple powdered sugar icing. Add any type of flavoring you’d like.


Calories: 100kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 43mg | Potassium: 5mg | Fiber: 1g | Sugar: 6g | Vitamin A: 69IU | Calcium: 23mg | Iron: 1mg