#31Days 250There's nothing like a tin of home-baked Christmas cookies at the holidays. But if you or one of your friends or loved ones follows a gluten free diet, you'll probably need to toss your traditional family recipes and try some new ones.

These gluten free cookie recipes are quick and easy to make using ingredients you likely already have in your pantry. Check labels to be sure the ingredients are gluten-free.

Related: Hidden Food Allergens: 18 Surprising Foods (and Drinks) That Have Them

Flourless chocolate cookies

You won't believe there's no flour in these richly textured, flavorful cookies from Cooking Classy.


  • 3 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 Tbsp cornstarch
  • 1/4 tsp salt
  • 2 large egg whites
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup chocolate chips (semi, milk, bitter, as long as they're gluten-free)
  • Maldon sea salt for sprinkling on top (optional)

Preheat oven to 350 F. Line two baking sheets with parchment paper. In a large mixing bowl, whisk together powdered sugar, cocoa powder, cornstarch and salt until well blended. Add egg whites, egg and vanilla extract and mix until well combined. Fold in chocolate chips. Drop dough by the heaping tablespoon onto prepared baking sheets, spacing cookies 2-inches apart.

Bake until cookies are puffed and crackled, about 14 minutes, rotating sheets to opposite rack once during baking. Remove from oven and sprinkle lightly with Maldon sea salt if desired. Allow to cool on baking sheet 5 to 10 minutes then move to a wire rack. Store in an airtight container at room temperature.

Related: Going Vegan? 7 Things to Know Before You Start

Chai spiced cookies

chai cookiesChewy and soft, these cookies from Texan Erin are dairy free as well as gluten free.

  • 2 cups almond flour
  • 1/4 cup coconut flour, sifted if lumpy
  • 1/4 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 1 large egg
  • 3-4 tablespoons granulated sugar for rolling

In a medium mixing bowl, stir together the dry ingredients (almond flour through salt). In a large mixing bowl, mix together the coconut oil, maple syrup, vanilla and egg. Add the dry mixture to the wet and stir until just combined. Wrap dough in plastic wrap and refrigerate for 2 hours or until firm enough to roll into balls.

Preheat oven to 350 F. Line a baking sheet with a piece of parchment paper. Form dough into 1" balls, roll each one in sugar and place 2" apart on the prepared baking sheet. Bake 8 to 10 minutes, until the tops are firm and no longer wet. The cookies won't brown but they may crack a little. Remove to a baking sheet to cool completely. (Photo: Texan Erin/Texan Erin)

Molasses spelt cookies

molasses cookiesThese vegan, gluten-free cookies are just the right amount of sweet. Recipe courtesy of Oh She Glows.

  • 1/2 tablespoon ground flax mixed with 2 tablespoons water
  • 1/4 cup vegan butter
  • 1/4 cup natural cane sugar
  • 2 tablespoons blackstrap molasses
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine grain sea salt
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups light spelt flour
  • 2-3 tablespoons sugar, for rolling (optional)

Preheat oven to 350 F. Line a large baking sheet with parchment paper. Mix flax and water in a mug. Set aside for a few minutes, then stir to combine. In a large bowl, beat together the butter, sugar, molasses, syrup, vanilla and flax mixture until smooth and combined.

In the same bowl, beat in the dry ingredients (ginger, cinnamon, soda, salt, cloves, and flour) one by one, until just combined. Be sure not to over mix. Shape dough into small balls and roll each in sugar, if desired. Place balls 2 inches apart on the cookie sheet. Carefully each one ball slightly with your hand so it's about 1/2 inch thick. Bake for 12 minutes for a crispier cookie, or 10 minutes for a softer cookie. Cool on the pan for 5 minutes before transferring to a cooling rack for another 10 to 15 minutes. (Photo: Oh She Glows/Oh She Glows)

Related: Allergic to Nuts? Avoid These Hidden Sources

Muriel Vega is a writer with a passion for budget travel and staying safe while abroad. A Georgia State University graduate, she has over 6 years of editorial experience and has written for The Guardian, The Atlantic, The Billfold, among other outlets. In her free time, you can find her baking pies, playing with her two dogs and cat, or planning her next vacation. She spends way too much time on Twitter, one of her favorite social media channels. Her favorite safety tip: Make sure you have all the necessary shots before you go abroad.