Christmas Treats Gluten Free

Ho-ho-holy moly, is it that time of year again? When the regular folks are stuffing their faces with gluten-filled goodies, and you’re standing in the corner with your sad apple? Not anymore, my gluten-averse friend! I’ve got some Christmas treats that’ll make even your wheat-eating relatives jealous. Let’s turn your holiday from “oh, I can’t eat that” to “oh my goodness, save some for everyone else!”

Why These Gluten-Free Christmas Treats Are Awesome

Let’s face it—gluten-free baking has a reputation. And that reputation is often “tastes like cardboard” or “requires seventeen flours you’ve never heard of.” But these recipes? They’re what I call the unicorns of the GF world. They’re:

✨ Actually delicious (not just “good for gluten-free”)
✨ Simple enough that you won’t have a breakdown in the middle of your kitchen
✨ Festive enough to earn you serious Christmas cred
✨ So good that the gluten-eaters will sneak seconds (watch your stash!)

Ingredients You’ll Need

Let’s start with my ride-or-die holiday favorite: Gluten-Free Peppermint Chocolate Crinkle Cookies

• 1 cup good-quality gluten-free all-purpose flour blend (the one with xanthan gum already in it, because who has time for extra steps?)
• 1/2 cup unsweetened cocoa powder (the darker, the better—like my soul in January)
• 1 tsp baking powder (the fresh kind, not the one that’s been in your cabinet since last Christmas)
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil (or coconut oil if you’re feeling fancy)
• 2 large eggs (at room temperature, because cold eggs are the ultimate party poopers)
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract (careful here—a little goes a looong way)
• 1/2 cup powdered sugar (for rolling)
• 1/4 cup crushed candy canes (for sprinkling after baking)

Step-by-Step Instructions

1. Prep your station. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. No, aluminum foil is not the same thing—learn from my mistakes, people.
2. Mix the dry team. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt. Set aside while you handle the wet ingredients.
3. Beat the wet squad. In a large bowl, whisk together sugar and oil until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla and peppermint extracts. Your kitchen should now smell like Christmas heaven.
4. Unite the teams. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The dough will be softer than regular cookie dough—more like a thick cake batter. This is normal! Do not panic and add more flour. I repeat: DO NOT ADD MORE FLOUR.
5. Chill out. Cover and refrigerate the dough for at least 2 hours or overnight. Yes, this step is mandatory. No, your impatience is not a valid reason to skip it. Go watch half a Christmas movie or something.
6. Roll it up. Place powdered sugar in a shallow bowl. Scoop tablespoon-sized balls of dough, roll them in powdered sugar until generously coated, then place on the prepared baking sheet about 2 inches apart.
7. Bake to crinkly perfection. Bake for 10-12 minutes until the edges are set but the centers are still slightly soft. They’ll look slightly undercooked—that’s perfect!
8. Finishing touch. While still warm (but not hot), sprinkle with crushed candy canes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Common Mistakes to Avoid

Even the North Pole elves mess up sometimes. Here are some pitfalls to dodge:

• Skipping the chilling time. I know, I know—you want cookies NOW. But without chilling, your beautiful crinkle cookies will spread faster than gossip at a family gathering.
• Being stingy with the powdered sugar coating. These cookies are meant to look like they’ve been caught in a snowstorm. Be generous!
• Overbaking. These cookies are supposed to be fudgy in the middle. If you wait until they look completely done, they’ll end up dry. Nobody wants a dry cookie for Christmas. Nobody.
• Using a gluten-free flour without xanthan gum. This is like showing up to a winter hike without proper shoes—technically possible but why make life harder?

Alternatives & Substitutions

Because let’s be real—sometimes the store is out of something, or you’re just too lazy to make another trip (I see you, and I respect you):

• No peppermint extract? Use all vanilla extract and skip the candy cane topping. Or try orange extract with a little orange zest for chocolate-orange cookies that would make Terry’s jealous.
• Egg allergies? Try using a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water, left to sit for 15 minutes) for each regular egg.
• Want to make these dairy-free too? Double-check your gluten-free flour blend and ensure your chocolate/cocoa is dairy-free. Most of the other ingredients are naturally dairy-free.
• Coconut sugar can replace regular sugar if you’re avoiding refined sugars. The cookies will be a bit less sweet and more caramelly, but still delicious.

FAQ (Frequently Asked Questions)

Can I make the dough ahead of time?
Absolutely! The dough can chill in the refrigerator for up to 3 days. In fact, IMO, the flavor gets even better after 24 hours. You can also freeze the dough balls (before rolling in powdered sugar) for up to a month. Just roll in powdered sugar and bake from frozen, adding 1-2 minutes to the baking time.

Why did my cookies flatten too much?
Did you chill the dough? I’m giving you side-eye right now. If you did chill it and they still flattened, your oven might be running hot. Get an oven thermometer—they’re cheap and will save you from many baking disappointments.

Can I use a different gluten-free flour?
Look, technically yes, but different GF flours perform, well… differently. I recommend sticking with a trusted all-purpose GF blend that includes xanthan gum. Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, or Cup4Cup are solid choices that won’t leave you with cookie puddles.

How do I store these cookies?
In an airtight container at room temperature for up to 5 days. But let’s be real—they’ll be gone in 48 hours. If you need to keep them longer, freeze them without the candy cane topping.

Can I leave out the peppermint and just make chocolate crinkles?
Absolutely! Classic chocolate crinkles are just as festive. Add 1/2 tsp of espresso powder to intensify the chocolate flavor if you’re feeling fancy.

Will these cookies impress my judgmental mother-in-law who doesn’t believe gluten-free can taste good?
Based on extensive field testing: yes, with an 87% success rate. The remaining 13% are people who would complain about free diamonds, so don’t take it personally.

Final Thoughts

Look at you, all set to rock the holiday cookie exchange with treats that everyone can enjoy! These gluten-free peppermint chocolate crinkles are just the beginning. Once you nail these, you’ll have the confidence to tackle all sorts of GF holiday baking.

Remember, gluten-free baking is part science, part art, and part stubborn determination. Some batches will be perfect, others might be “learning experiences.” But that’s what makes it fun, right? Right?

Now go preheat that oven and get your holiday baking playlist queued up. Your gluten-free Christmas cookie game is about to be stronger than Rudolph’s nose on a foggy night!